Latexiron
London
Roast Monkfish with Parma Ham and Sauerkraut
My Most Recent Ratings
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Lamb Chops with a Balsamic ReductionAnother good effort. Forgot to put the butter in the sauce though! (author)
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Simple Xanthan Chicken GravyThin and tasteless. Not sure what all the fuss is about, it was terrible. Author.
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Honey Glazed Carrots (SousVide)Excellent. Remember that the sous-vide may take a hour to get up to temperature (author)
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Green Monkfish and Prawn Curry (Stein)It was ok - need to make sure the potatoes are cooked. Not sure it's as good as the thermomix curries, so probably would not bother to make again (author).
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Heston Blumenthal's Roast ChickenMade it on 28FEB2013. Ran the (fan) oven at 90 degrees and left the chicken in for 4.5 hours. Internal tempeature didn't go above 62 degrees. Then roasted the chicken at 250 degrees after leaving the pizza stone in the oven to force it to stabilise. Good result. Had to make the gravy in the thermomix as the Kenwood was busy. (Author)
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Artichokes with scallops, olive-oil, ginger, soy and honeyMuch better. HEat the pan to 230c before throwing in 15ml melted butter nd 15ml groundnut oil together, sling the scallops in on top. Cook for 6 mins up until caramelised, for 90 seconds each side. Puréed artichokes are a bit of a waste, s just slice them. Soy ginger honey sauce is great, but tends to separate quickly. Experiment with emulsifiers. Washing the artichokes takes 30g as orbit acid in 3l water. (author)
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Triple Cooked Chips (with vacuum chamber)Need to be careful with the pre-cooking of the potatoes. If you use the chip cutterr then only cook for 8-10 minutes. There will be a degree of disintegration as they fall apart and some will be wasted anyhow.
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Spaghetti Carbonara (Thermomix)A great snack when you cannot find anything at home but eggs, pasta and frozen bacon.
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Ragout Alla Bolognese (Induction Kenwood)This is the daddy - the best bolognese sauce. It could look a better colour, but the taste is perfect.
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Perfect Ice Cream in a PacojetThis is a really perfect vanilla ice-cream base.
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Pasta Fresca - for extrusion (Induction Kenwood)Gives a really good pasta but you need to make the full amount; can't use partial amounts.
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Pancakes (Kenwood)They're ok. Need a non-stick pan. And today is pancake day!
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Pacojet Pea SoupIt's kinda weird. Need to sort out how to thicken it molecular style.
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Moules Mariniere (Mathias)Best moules recipe. Use the demeyre moules pans for preference (author).
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Lasagne (Thermomix F&E)This is a really good thermomix recipe.
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Heston Blumenthal's Roast ChickenYes, it's brilliant. Might want to take the centre temperature up a bit or the brown meat doesn't cook. Or just don't eat the brown meat!
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Hake with Hazlenuts etc (Roca)It was terrible. Look at the picture. Ugh.
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Genoise Batter Cake (Induction Kenwood)I just cannot get this to work properly. Always a disaster.
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Filet Mignon in Islay Whisky (Roca)Have tried to make this about three times and it's never terribly good. Not sure what's going wrong.
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Fast Fumet de Poisson (Fish Stock)Yes, it's a good fish stock. Not really much better than bought, though. Save myself the effort next time.
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on Sunday, March 10, 2013
on Saturday, March 09, 2013
on Friday, March 08, 2013
on Sunday, March 03, 2013
on Tuesday, February 12, 2013
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@stevemur - No, it's just one reciepe. You objected to "Crunchy Bat Ice Cream" so I changed to to "Crunchy BAR Ice Cream", but I still couldn't re-post it, even as a pricate recipe, because the original one was marked as owned by someone else - I presume the administrator grabs ownership of all banned recipes.
But I don't seem to be able to Re-post the recipe as Crunchy Bar Ice Cream.
2 years, 2 weeks, 4 days, 7 hours, 50 minutes ago
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2 years, 2 weeks, 4 days, 10 hours, ago
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Hi Latexiron and welcome! Sorry, had to delete that Crunchy Bat recipe from the archives. Didn't sound too tasty. As a Pro member, note that you can post Private recipes as well...
2 years, 2 weeks, 4 days, 19 hours, 11 minutes ago
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