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• #23902
Spendy's OK. It's Mrs CYOAs 30th and this once she deserves more than the swill I usually feed her.
Cheers for all these. Also interested in places like The Hidden Hut (specifically the more event-like 'feasts') if anyone has similar recommendations?
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• #23903
What do you think?
Give me a bit of time to actually read it!
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• #23904
places like The Hidden Hut
Fark me that looks a bit good
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• #23905
I'm tempted to go back for the spit roast in August.
Edit:
Context - http://www.hiddenhut.co.uk/feast-nights-2016/ -
• #23906
Ha ha.
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• #23907
Vegan burger (beans, chickpeas and barley) with multiseed bun, avocado mash, roasted tomato and onion slices served with polenta and sage chips
Very lazy plating and picture.
1 Attachment
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• #23908
Lots of Bristol foodies rave about this place.
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• #23909
I've always wanted to eat at Nathan Outlaw's place - just looks terrific, well executed and tasty food.
Think he's opened up a place in London
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• #23910
he has a place in London
we went to him in Cornwall, and I thought the food was fantastic, though dancing partner was not convinced that the quantities of different components of food on the plate were properly balanced - i disagree with her on this
Nathan and his wife were fantastic hosts too, and he was very happy to show me round the kitchen and discuss things. it's pretty amazing that they can point to the lobster pots in the bay where some of the shellfish comes from
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• #23911
James which one in Cornwall, do you remember? There's the main one, the fish kitchen or something and a place at Rock. All look appealing in their way.
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• #23912
Oooooh.. http://www.nathan-outlaw.com/events/
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• #23913
Restaurant Nathan Outlaw in Rock
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• #23914
Ta
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• #23915
Polenta chips are the one.
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• #23916
I'm seriously becoming addicted to them.
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• #23917
How do you make them?
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• #23918
Cook the polenta, add chopped sage halfway through and some butter at the end. Use a whisk to avoid lumps. Spread on plates to a compact even 1cm thick layer. Let cool down. Slice to desired shape (I like to do same width as thickness) place on a tray with greaseproof paper and add some seeds oil, roll them carefully to coat all the surfaces with oil and finally lay them so that they don't touch each other.
Bake them until dry and crisp, finish under the grill. Serve hot, eat with aioli!!
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• #23919
Ta. thanks. Sounds good
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• #23920
You ever tried frying the herbs in oil and pouring that in halfway through? Did that once with rosemary but sage might be a bit too powerful.
ALSO: doing a veggie BBQ tonight, pics later!
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• #23921
Yep, I do fry sage in butter when I want to go all out..
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• #23922
jesus, masterchef is plumbing new depths of self indulgent arsery this year, it puts this thread in the shade.
fucking tonka bean paste???
who would you sleep with: john or gregg?
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• #23923
Gregg for the pounding, john for the snogging
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• #23924
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• #23925
^would
http://www.nathan-outlaw.com/ also spendy
Also in Rick Stein town https://www.paul-ainsworth.co.uk