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only problem was I wasn't sure of the way so while my friends got a cab south, i said i'd walk - ended up in stratford, then had to walk back up because the tube was closed, took me about an hour walking through the maze that is homerton but by god it was worth it.
that's now my favourite place.
Plus the constant topping up of bread and olives and these awesome little tuna and sardine spreads
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books trains to Leyton from Brighton...MUST HAVE OCEANO!!
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Hola
Thinking of creating a fish crumble. Thinking salmon with a bechamel sauce as the base. Here where I'm stuck, will the salmon flavour be strong enough? Maybe add some garlic, finely sliced and added to the bechemel sauce to cook while I think maybe ginger.
The crumble topping is made from gram flour with spelt flour to make the topping more savoury, maybe use salted butter instead of unsalted.
What is your opinion as I'm looking for ideas.
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I think salmon will be a strong enough flavour, yeah. I would not go near it with a garlic clove mind. Ginger and salmon is classic but I don't think it will work well with the bechamel. I'd plump for a little dill and some lemon juice to lift it. You'll have to be careful not to make the sauce too moist or you'll lose the crumble topping.
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had my first ever steak done blue last night... yum Blue FTW.
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WTF? You surprise me! Where you eat?
yeah I know.. I'm usually going for rare or whatever chef recomends (given the choice of cut etc)
It was ostrich and it was goooood
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Following the salami/saucisson and chorizo fest at the coach a few weeks back, for anyone that wants the backstory on the making, I have posted it here
I have quite a few left, as I made a big batch of them this time. Would people be keen if I brought some more to Souths on Monday? Say for a donation of £2 each towards flesh and innard costs?
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I think salmon will be a strong enough flavour, yeah. I would not go near it with a garlic clove mind. Ginger and salmon is classic but I don't think it will work well with the bechamel. I'd plump for a little dill and some lemon juice to lift it. You'll have to be careful not to make the sauce too moist or you'll lose the crumble topping.
then add custard
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Hola
Thinking of creating a fish crumble. Thinking salmon with a bechamel sauce as the base. Here where I'm stuck, will the salmon flavour be strong enough? Maybe add some garlic, finely sliced and added to the bechemel sauce to cook while I think maybe ginger.
The crumble topping is made from gram flour with spelt flour to make the topping more savoury, maybe use salted butter instead of unsalted.
What is your opinion as I'm looking for ideas.
Smoked haddock (not dyed) will give a really nice flavour to it.
Pollock could be good also to add some substance, or prawns are always decent. I don't like savoury crumbles, so would always go for a fish pie option Have hear of sour cream being a decent addition, if that's your bag... -
Oh and I'm off to the butchers to pick up pork belly, gonna get enough to make rillets for the Superbowl on sunday!
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Following the salami/saucisson and chorizo fest at the coach a few weeks back, for anyone that wants the backstory on the making, I have posted it here
I have quite a few left, as I made a big batch of them this time. Would people be keen if I brought some more to Souths on Monday? Say for a donation of £2 each towards flesh and innard costs?
want
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Deffinately the best epic meal time. "we made a meat fortress, to keep the haters out!"
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Having Italian tonight; chicken fajitas and nachos. YUM.
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i'm having mexican. spag bol and mini pizzas. NOM.
"Very droll"
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This is how I react to all food:
CYOA
nuknow
Tenderloin
lynx
Olly398
Clever_Pun
Brave
dooks
Balki
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Crispin_Glover
jaw-
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About
Food
Posted by
@StandardPractice
that was amazing.
So much food.
three people (we expected five and ordered for five but two couldn't make it)
starter:
portuguese sausage, prawns in chilli, prawns in garlic, octopus (BIG plate!!!) (my greek buddy made me try it with vinegar which i hadn't thought of before - completely different but awesome flavour)
mains:
mixed grill for two, steak on a hot stone x 2, that pork and clam thing (We couldn't finish - so much! so i borrowed my friends tupperware and filled up for lunch tomorrow)
dessert:
that coffee/biscuit combo thing for 3 of us
4 bottles of pretty decent wine.
then a long walk home