Food

Some people love Moro, some people Hate it. Doesn't really seem to be much of a middle ground

Ive never been a fan of the Moro pork. Im not really a pork person. The lamb or fish is usually the best option.
I think with the yoghurt cake the fresh pomegranate seeds ad the light fresh bursts of liquid that the dish needs.
You would end up with a pomegranate molasses if you condensed it and then would have to ad sugar to sweeten it as the condensed pomegranate is often very tart.

The pics dont do my tart justice. The filling was lovely and when cut the end would just flop over a bit. Certainly not over cooked and im sorry but the base was perfect. the flash on the camera just makes it look quite pale.

I pride myself with my pastry skills

Good lad

Re pork - The flavours do pork justice, but it lacked the execution. i had the Bass for mains, between us we covered Bass, Bream, Pork and the vegetable option, the pork main was as swimming in fat and didn't got down well with my lady, the bass was butterflied and cooked perfectly, it's a great fish and cooked on the bone it gives barracuda a rub for its money. but again too much oil with the only real flavour coming through being smoked paprika! i finished feeling dirty.. that post kebab dirty feeling.

Bream was ok and veg being the standout dish. but yeah no lamb on the menu? shame really.
I find you need a decent spoon of pomegranate seeds to get the flavour and as the cake is airy, refrigerated and covered in cold yogurt you don't get the benefit of the little burst of the seeds. there is no need to go as far as molasses. you could reduce the juice by 3/4 and make some little tears. Tenderloin is on the money, it could be smaller a light desert should clean the palate not become a conquest to finish

Lemon Tarts are a classic cheffy dish, everyone has their ways, google search images and you can see that.
i don't like the cooked lemon curd version far too heavy, for me it has to be a lemon custard. i have a few different mixes but tend to stick it on 100degs and keep an eye on it.

i managed to throw one together but came over all christmassy and spent the day taking the kids out leaving the interwebs alone

it could have come out a little quicker, it's a mini tart (3 inches across) but you can see the dip in the filling, as if the surface tension alone is keeping it all together. a full size tart would show it better. but if you were to dip a spoon in it would suck to the spoon but not stick to it as you pulled away.

pastry is even and biscuit crisp, 12 mins at 160, then 4 more with the beans removed and 2 lots of egg wash.
i use a very short pastry for lemon tart with nothing added, i replace the caster with icing as it rolls out quicker and doesn't need resting.
Apple tart i use half salted butter and some lard, Treacle tart add ground almonds and roll it half as thick as above.. etc etc horses courses and that

9 hours later and no lemon tart

#trollolol

lemon shortage

;)

I will now be making a lemon tart at some point this week.

I'm sure between the two of your descriptions I can have a decent stab at it.

I was thinking of using raw apple (shredded) and cooked apple rather than just the cooked apple, with the salad, do you think this would help cut through the porkyness more? Crispy pork skin on the pork belly would help give some 'crunch'?

also just ordered the new loccatelli book and Blood,Bones and butter. Anyone got/read the bocca di lupo book?

Ive got the Bocca book and it is good. Not actually cooked anything from it yet but ive been meaning to.

Re re Pork. I like small cut up pieces of the belly, roasted then cut up. Cooked with loads of cumin then served with lemon juice over it. Moorish pork scratchings!

I agree about the icing sugar in the pastry. its a must. MPW's recipe calls for lemon zest and vanilla in the tart base which I thought was great. Could have just eaten the cooked pastry on its own!

I wanna make another lemon tart. getting very very hungry for one now!

Duck Rillette

BOOoM!

^AMAZING

Ive never done pastry using the egg wash method.
As i think i posted the page before, as long as you start off the lemon custard mix on the hob and put it in the hot tart base it wont soak into the pastry

That's potted meat for the winter! It's got a slight scent of orange.... hmmmmmmmmm. Lish!

So Much Porn On These Pages...

care to swap a jar for ticket to kew gardens?

Really excellent meal here tonight http://www.sancarlocicchetti.co.uk/gallery/. If you're ever in Manchester, don't hesitate. It's in a House of Fraser of all places, but nothing to do with them. Italian tapas, one of those places where you get the 'have you eaten here before?' spiel, which only ever ends up in them telling you the dishes are small, order a few each to share, things come out of the kitchen in the order they're ready...

I could have ordered the whole card. Found it very hard to choose. Everything sounded good, and all we ate was no less than very good, often excellent. Highlights were the linguine (it wasn't but forget the name, very similar anyway) with crab in a saffron sauce, and another pasta which I forget the name of again with porcinis, chestnuts, cream and truffle. Clog your veins up rich, but a stonking place. Back tomorrow just for a pudding.

Was in Manchester again this weekend, a large reason being to have another meal here. Could only get in at 10.30 on Saturday night, but worth the wait. Only duff dish was the veal escalope. Had the crab tagliolini and the porcini/chestnut pasta again, as well as the lobster ravioli, beef in Barolo and lemon sole with mint, asparagus and garlic.

Superb again. New favourite restaurant, despite its location.

care to swap a jar for ticket to kew gardens?

Well, let's have rillette and red wine in Kew, dudio. Let's pic-nic in this lovely weather.
(not homo)

which day? you free tomorrow?

What did you seal the jars with? that parafin waxy stuff?

Looks cracking, had really excellent duck rillete and celeriac remoulade at the Walpole in South Ealing.
Can you make it with rabbit, or is there not enough fat?

which day? you free tomorrow?

From wed mate, tomorrow have already a full day.
Will PM you ;)

the seal should just be duck fat

acts as in impermeable layer to bacteria

What did you seal the jars with? that parafin waxy stuff?

Looks cracking, had really excellent duck rillete and celeriac remoulade at the Walpole in South Ealing.
Can you make it with rabbit, or is there not enough fat?

You fill them with meat, not to the top. Finish with melted fat (lard).
Stick them back to the oven on a tray with boiling water, for 45min. Shut, obviously.
That will bring them to a boil, shut, and create a bug-free seal.

the seal should just be duck fat

acts as in impermeable layer to bacteria

Yep, this.

is it time for a tv show, "the not so fat fixie bikers"?

@TLoin

keep the chunks of apple else you loose the texture, you can keep them raw or warm them up, and by warm them up just do it enough to liven up the juices and take out some of the tartness
If you were using crab apples you could cut them across the middle in thick slices (giving you that lovely star shape where the seeds sit on show) keep them in acidulated water and then drop them in a pan of light caramel, take the caramel off the heat and let them sit for 30-90 seconds, just enough to soften the outside and take on some sweetness but still crunchy in the middle. then put them on greaseproof to cool.

As for the belly pork - i would braise it till it falls with the help of a spoon, remove the skin and bones and press the meat whilst chilling overnight (the other option is ballotine it so you get round slices - just presentation stuff but can work) once cold cut into neat squares and leave in the fridge. all this can be done well in advance.

when serving fry off the squares of pork to brown them, put the cracking on a tray in the oven at 200+. keep them separate as cooking the meat at a temperature needed to crisp the skin would dry the meat and cause the fat to seep out (what moro did)

Loccatelli?? not come across that, worth a read?

Ive got the Bocca book and it is good. Not actually cooked anything from it yet but ive been meaning to.

Re re Pork. I like small cut up pieces of the belly, roasted then cut up. Cooked with loads of cumin then served with lemon juice over it. Moorish pork scratchings!

I agree about the icing sugar in the pastry. its a must. MPW's recipe calls for lemon zest and vanilla in the tart base which I thought was great. Could have just eaten the cooked pastry on its own!

I wanna make another lemon tart. getting very very hungry for one now!

Did the recipe you have for MPW have whole eggs or a mix of whole and yolks? i couldn't find the one i had so went to the roux brothers recipe which uses whole eggs, i think removing some of the whites gives it a better texture

The zest would work in the pastry as i pass my mix through a chinois so loose all the zest prior to cooking, i also have a habit of tasting the mix to be sure it has the balance so sneaking lemon in the pastry would throw me

spiced pork stratchings!! why haven't pubs cottoned on to this yet?

nuknow you filthy slag.

That should be labelled NSFW!

'know, where did you get all that bloody duck from!?

Massive want - all over that. Really need to get my cook on.

ASDA
gresham duck crown - £6
Pork belly strips - £2
Corn fed chicken legs (to compensate de legless duck crown) - £2
Goose fat and lard
Cider
Bay leaves
Garlic
Orange zest
Lemon juice
Cayenne
Black and red pepper
cloves
mace
rock salt