Food

the chicken, not yourself

Best shot with that is quartered carrots, halved onions, some garlic, and celery. OM NOM NOM.

chicken pot roast: start with couple of cups of chicken stock, root veggies, rub salt and pepper into chicken and bung it in.

Best shot with that is quartered carrots, halved onions, some garlic, and celery. OM NOM NOM.

Now you two gave me ideas and googling have come up with:

Line the base of pot with chopped onions a few quartered carrots and a few shallots. Maybe a few cloves of garlic and celery in the base.

The chicken will be rubbed with salt, pepper and a little paprika, (thanks for the heads up on the rub of salt and pepper), after a quick wash of the chicken of course. Might stuff the chicken with some garlic, an a peeled and quartered apple and maybe a stick of celery.

Then lay if breast down to the bottom then cook for ages.

Photos of precooking and post will be posted.

An amigo is going away for a few months (not to prison, he's just out of the country) so we're having a cook off on Sunday evening.

My offering: Crispy pork belly with cider cream sauce. Served with fuck all. Maybe some more cider.

His offering: Fish pie done proper.

Where's a good bet to get some seriously good pork belly (on the bone) tomorrow. Can travel anywhere within M25.

http://www.thegingerpig.co.uk/london/hackney/

Done now, skipped the carrots beacause I forgot.

Base made up of red and white onions, shallots, garlic and celery. The chicken had a lime stuck in it, a couple of cloves of garlic, a shallot and half a peeled apple. The rub was salt, a little pepper, paprika and a little cayenne pepper. Decided on no stock. But will make stock with the left over bones.

Cooking a couple of hours on high, the rest on low. looking at around 6 hours.

Staying with my dad this weekend.

"James, could you cook supper for Friday night, there are some things in the fridge waiting"

lots of bacon offcuts
1 hare
1 pheasant

cooked the bacon off cuts in butter and olive oil

then jointed the game, dusted in seasoned flour and browned it off in the bacon fat

softened onions and garlic in the pan, deglazed with some red wine, added the meat back along with prunes, some water, juniper berries and bayleaves

cooked in a low oven for many hours, and then stripped the meat from the bones

in the meantime giblets, and some of the excess carcass were turned into stock with a couple of carrots

was only meant to feed 4 people but got loads of meat from the hare

for scale purposes that is a huge slotted spoon

the cooking juices and stock have been amalgamated and being further reduced

will bag up 3 lots of stew for freezing

for tonight i shall soften some mushrooms and fresh herbs and add them to the meat

just debating how much of this

hare's blood to add to the sauce tonight

my father's dog Harry watched salivating as I stripped the carcasses, he will be getting hares liver and heart for his evening meal

Lucky dog. Liver on toast is chef's perk surely?

Has anyone ever been to Garlic & Shots? http://www.garlicandshots.com/
MOC has an unhealthy obsession with garlic, and we walked past it in Frith st the other day and definitely thinking of trying it out.

Clefty, is really good place, the shot are great, def you and MOC have to go.

Looks daft. envious

My brother goes all the time. It seems to be his favourite bar.

Has anyone ever been to Garlic & Shots? http://www.garlicandshots.com/
MOC has an unhealthy obsession with garlic, and we walked past it in Frith st the other day and definitely thinking of trying it out.

I went once, many years ago, with a large group. Some of the food was OK, as far as I remember, but I also made the mistake of trying 'garlic beer', which was just ordinary beer with garlic in it. All in all a bit gimmicky, and I wouldn't say it was worth it. (I love garlic, too, BTW.)

Was just frying up some chorizo and wanted to put some sort of alcohol in it. Usually would have gone for sherry or red wine.

Found a half drunk bottle of Bulmers - cider with crushed red berries and lime.

Works very well indeed. Really sweet fruity flavours, but with still enough acidity to cut through the fat.

in Asturias, north Spain, one speciality is "Chorizos a la Sidra" where the chorizo is boil, not fried, in apple cider...

so (kind of) done before

Bulmers

Sorry, thought you said cider.

An amigo is going away for a few months (not to prison, he's just out of the country) so we're having a cook off on Sunday evening.

My offering: Crispy pork belly with cider cream sauce. Served with fuck all. Maybe some more cider.

His offering: Fish pie done proper.

Where's a good bet to get some seriously good pork belly (on the bone) tomorrow. Can travel anywhere within M25.

2.5 kilos of the most perfectly cooked belly pork (including bone) and 3 kilos of fish pie later:

Good work.

Starters.

Have come to the red dog saloon with the express intention of trying the devastator but didn't think to book. Balls. Any suggestions for an alternative near hoxton square?

About 10min cycle from Hoxton Sq. is the Brazilian butchers, on Mare St.
Get double the amount of meat that comes on the Devastator for a third of the money.

On foot unfortunately, will check the map

1.6 miles, not a bad taxi ride. Although a bit annoyed at red dog, I know I should have booked in hindsight but they didn't even check their list, there's always room for manoeuvre, the place was empty. Ah well, will see what the other 2 want to do when they show up