Food

It doesn't look like it's smoking, and it's not going too nuts when he pours it over - I'm reckoning ~200°C

Thats an advantage of the boiling hot fat method - you're doing all the work right in front of you. Risk vs Reward

I made the prawn linguini again last night, had some baby courgettes so stuck those in too. Absolutely excellent and so simple. Just needed some sunshine so I could eat outside with a glass :'(

Recipe please

https://www.google.com/amp/s/amp.theguar­dian.com/lifeandstyle/2013/jul/20/reader­s-recipe-swap-seaside-recipes-felicity-c­loake

That's a few good recipes there

Looking forward to this.

2 Attachments

I keep wanting to make this but keep forgetting to buy raw prawns

Frozen king prawns defrost really well with little impact on taste / texture. They're also a lot cheaper. And have a lower environmental impact. Win-win.

I always have them in the freezer but I don't know how to create the stock in the recipe without the raw heads

A lot arrive in the UK frozen in cardboard boxes. I know because I used to work in a seafood factory. They get defrosted and then refozen with that fancy ice glaze.

No complaints, was amazing.

2 Attachments

The beef looks top notch. Where from?

It's the old cow from Turner & George.

This I never knew.

I've always assumed that the raw ones have been defrosted at some point too though.

Will hold you too this when I use this technique on the belly pork I’ll be cooking on Sunday..

First attempt at fusili with egg semola and 00 flour

Am now roasting home grown beetroot

Will serve the pasta with beetroot pieces, mozzarella and toasted pine nuts

2 Attachments

Anyone recommend an ice cream machine please? Just received an amazing book from my other half which I think wasn’t entirely for my benefit...

1 Attachment

Buy a kitchenaid and the ice cream bowl

More versatile than an ice cream machine

Sage.
Fuck compromise.
Being able to have ice cream in under an hour from starting the bases is fantastic.
(Though in reality you still end up making it in advance and chilling)

Anyone got any decent recipes for gooseberries? Preferably in a cake/flan/tart.
We’ve got a punnets worth in our oddbox this week and need to turn into something before then go off..
I’ve got a couple of recipes from good food, but wondering if there are any better alternatives..

Crumble works well

Or a gooseberry fool for an old classic

We’re in the Kenwood crew and from looking at the ice cream attachment I think I’d rather go for a dedicated machine. Sage is looking good, Curry’s seem to be doing it considerably cheaper than others. Ta @lowbrows

I was gonna say Sage scored well in reviews when I was looking back in that week of hot weather we had! 😂

Only if you have spare freezer capacity.

Otherwise it's a bit of a white elephant.