The cookery thread

[Onyx2]

Keep it up @Shy Dad! All these chefs you meet, trainees and pros, get to know them, swap numbers. This industry almost more than any others relies on having a little black book. One day you'll need a job quickly and chefs generally help each other out. 

If it helps, here's my dinner today. 

Pancetta, leek and mushroom pasta. Creme fraiche for sauce. Make it all the time. 

[I Bent My Wookie]

Cheers all! Appreciate the kind words. 

[air_raid]

Quick one lads. Doing some chicken in a sauce, going to have onions and mixed bell peppers in it. Sauce I’m going to start with tomatoes and tarragon - what other herbs or spices might you recommend to go well with? I’ve got plenty to choose from. Mrs raid usually advises me but she hates tarragon.

[Carbomb]

12 minutes ago, air_raid said:

Quick one lads. Doing some chicken in a sauce, going to have onions and mixed bell peppers in it. Sauce I’m going to start with tomatoes and tarragon - what other herbs or spices might you recommend to go well with? I’ve got plenty to choose from. Mrs raid usually advises me but she hates tarragon.

Paprika, whole black peppercorns, or maybe some saffron? White wine or brandy is good to add too. Don't forget to add a couple of bay leaves at the early stage.

[I Bent My Wookie]

Decided to try and keep my brain occupied today by making chicken pot pie for my neighbours with some fondant potstoes and Kale. Was pretty boss. 

Made my own puff pastry for it as well rather than store bought which was really cool to do as well.

[Bus Surfer]

Working on my Toad in the hole recently and I'm enjoying the end results. 

[BigJag]

Stupendous roasties.

[I Bent My Wookie]

It's not pretty and I could have been happier but today's challenge was essentially a "what do we have in our pantry you can make?" saw Sirloin steak, knew I could make pastry decided if a beef wellington had a shout. 

 

There's much I can improve on but for two hours work I smashed this out and throwing a sweet and sour sauce in to mess with the taste buds got mad reviews. 

[AnotherCrapUsername]

@Shy Dadjust reading through the last few pages and the start of your journey, I just wanted to say that you are a huge inspiration. 

The passion you have for food comes through in your words.

Please keep up the amazing work and keep posting your pictures!

[Carbomb]

I really want to try those - the sweet & sour sauce makes it really intriguing.

I second ThommoLincs there; it's a genuine joy to see you not just getting it all together, but forging ahead. Serious kudos to you, man.

[I Bent My Wookie]

Made it through to the final challenge where we need to make the same dish again but multiple covers of it in less amount of time but in teams of 3.

As one of the 7 finalists from 21 its actually really motivating me to smash this out today and try and win. Winners prize is a professional knife set donated by one of Havens distributors. 

[BigJag]

Good luck.

[Thunderplex]

Look at him, all grown up!  Best of luck with the contest, fingers crossed.

[AnotherCrapUsername]

6 hours ago, Shy Dad said:

Made it through to the final challenge where we need to make the same dish again but multiple covers of it in less amount of time but in teams of 3.

As one of the 7 finalists from 21 its actually really motivating me to smash this out today and try and win. Winners prize is a professional knife set donated by one of Havens distributors. 

All the best! Let us know how you get in!

[I Bent My Wookie]

Wasn't a winner but got a lot of praise about the quality of the sauce and that I made a better puff pastry than yesterday in less time (90 minutes start to finish including cooking time) so I can't be sad about it. Was a great experience leading a team to produce it too.