Food

Epic beef welly dude, want.

I wasnt aware of this. I used to blend my own until they started selling pre-blended organic flax is most supermarkets here.

I also use flax as emusifier for salad dressings:
EVOO
Vinegar of your likings (I am on a streak with sherry vinegar myself. Great stuff)
Flaxseed
Bit of water
Salt and freshly ground black pepper

This is a good simple base which can be used as is or built upon. I dont have any exact measurements. I like to add stuff like shallot and garlic, fresh herbs, (macadamia) nuts, fresh citrus juice, sweetener such as honey or organic cane sugar, tomato puree, spices. Depending on what you like and the ingredients of the salad basically anything can go.
It works well in a food processor, but a blender might work as well for larger batches. I use my immersion blender with a small food processor attachment as it works best for smaller batches.
Note that the longer you blend it, the thicker the consistency gets. All the way to thicker than mayonnaise.

Thanks bro.

Is that how much cheese their recipe calls for? How much mac'n'cheese does that yield?

Serves 8 as a side, 4 as a main. 250g Montgomery cheddar (expensive but lush, Waitrose sell it), 125g Stilton, 125g Ogleshield (I used Parmesan with is nothing like Ogleshield).

500g of al dente elbow pasta, make a bechamel with 1 pint of whole milk, 60g butter, 60g flour, add some nutmeg and white pepper, stir in most of the cheese, add pasta and mix. Oven for 30mins at 180°c fan, adding the rest of the cheese 10mins from the end.

Got to say the Hawksmoor cookbook is a decent purchase, very well laid out and informative.

In other news the better half got me a butchery course at the Ginger Pig shop for Crimbo, anyone been?

@Aroogah and maybe @mands ?

This was my haul of cook books for Xmas - we've got the hawksmoor one in the flat already but not mine

Think @apone has done one as well, girlfriends brother did the pork one and was raving about it for months..

Got the spuntino one, as it was 50% off in foyles and I've enjoyed eating in the restaurant over the last couple of years... Brought the Pitt cue one for a friend and it's really good, if I had the outdoor space for a smoker I'd be all over it...
Really need to stop buying cookbooks and start using the ones I already own...

The GP pork course is great fun. Plus you get to eat your weight in hog and take a massive joint home. Enjoy! Xx

i think my NY resolution is to finally make the hawksmoor beef shin macaroni.

Madre de dios!

How do you get the soupey stuff out without making a huge mess?

That is fucking grim - is that scrambled egg?!

Good pan to hit burglars with though.

Yes I've been and it is was great, you'll love it.

That and that only.

@Tenderloin Nice pile of books, is the Nanban one worth a punt?

@apone @Olly398 I'm on the beef course, there is the promise of taking home some of the mess I make of a carcus, can't wait. Better do some sneaky revision of cow anatomy.

+1 on the pitt cue. Have a bash at the various pickles. Lovely and surprisingly simple.

Nanban is good. Do it

Bresaola turned out really well. Just in time for post-christmas diet!

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is that the cringeworthy 'pop-up experience' that limped in and out the market-house in brixton a year ago?

Just catching up on everyone's xmas cooking. Amazing stuff.
If anyone can remember 10 or so pages ago, I made an xmas eve pudding of joy.

That's a hazelnut praline/biscuit base, raspberry jelly, dark chocolate mousse, topped with a bit of white chocolate, raspberries and more praline. It wobbled on its jelly layer. Ace.

Also using up leftover brie and ham the last couple of nights, made croquetas. Never made them before, and they're pretty easy.

if you mean this nanban, http://www.nanban.co.uk/
they've got a restaurant on coldharbour lane now, next door to this new burger place.

http://www.timeout.com/london/restaurants/shhh-burger-club-bar

Will I even recognise SW2 come the summer? 😬