Paid Members Sergio Mendacious Posted December 5, 2016 Paid Members Share Posted December 5, 2016 I've always been jealous of my mum's rangemaster — I love that it's got a roasting rack built into the door, although I wouldn't bet that she hasn't lost/destroyed/consigned it to the garage, like the plate warming rack, the wok burner attachment, and the bloody griddle that she left propped up against a wall till it was practically rusted through. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted December 5, 2016 Moderators Share Posted December 5, 2016 (edited) So. I'm doing a big leg of lamb, a pie for the vegetarians (assorted veg, puff pastry, peynir cheese and potatoes) and then other stuff. Parsnips have been explicitly requested, so we'll have them. Definitely carrots... Haven't decided what else yet. Â Am thinking about not putting potato in the pie, and then doing dauphinoise for everyone instead of roast potatoes. Â And want to come up with some other interesting bits to go, generally. Will definitely be sneaking chorizo in somewhere. Â French onion soup for starter (again, a request), and dessert will be at my mum's house so not something I have concerned myself with other than requesting a big wedge of delice de bougoigne for the cheese plate. Â (And yeah, I love all the peripherals on the cooker. The rack on the door is tremendous, well excited to use the plate warmer, and went to the Chinese supermarket at the weekend to get a proper wok which I have now seasoned and it is ready to go...) Edited December 5, 2016 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
Paid Members Kaz Hayashi Posted December 5, 2016 Paid Members Share Posted December 5, 2016 (edited) Parsnips have been explicitly requested, so we'll have them. Definitely carrots... Haven't decided what else yet.  doing dauphinoise for everyone instead of roast potatoes.  Parsnips with a honey glaze? In regards to dauph instead of roasts... I'll just pretend you said 'as well as'. Edited December 5, 2016 by Kaz Hayashi Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted December 5, 2016 Paid Members Share Posted December 5, 2016 My favourite curry house is closing on the 24th as the owner wishes to retire. The Rajpoot in Bath. I've booked in for one, utterly depressing, final meal on the 23rd with a friend. Like losing a friend this is. Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted December 5, 2016 Share Posted December 5, 2016 Ah man, that's awful news, Gus. I'll stick a bog roll in the fridge on Christmas Eve in memorium for your loss. Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted December 5, 2016 Paid Members Share Posted December 5, 2016 So. I'm doing a big leg of lamb, a pie for the vegetarians (assorted veg, puff pastry, peynir cheese and potatoes) and then other stuff. Parsnips have been explicitly requested, so we'll have them. Definitely carrots... Haven't decided what else yet. Am thinking about not putting potato in the pie, and then doing dauphinoise for everyone instead of roast potatoes. And want to come up with some other interesting bits to go, generally. Will definitely be sneaking chorizo in somewhere. French onion soup for starter (again, a request), and dessert will be at my mum's house so not something I have concerned myself with other than requesting a big wedge of delice de bougoigne for the cheese plate. (And yeah, I love all the peripherals on the cooker. The rack on the door is tremendous, well excited to use the plate warmer, and went to the Chinese supermarket at the weekend to get a proper wok which I have now seasoned and it is ready to go...) What time do you want me round? Quote Link to comment Share on other sites More sharing options...
Paid Members Sergio Mendacious Posted December 5, 2016 Paid Members Share Posted December 5, 2016 I'll have a Rajpoot in my bath tonight as a tribute. Quote Link to comment Share on other sites More sharing options...
Paid Members Bellenda Carlisle Posted December 8, 2016 Paid Members Share Posted December 8, 2016 Chest is the French Onion soup gonna be vegetarian? Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted December 8, 2016 Moderators Share Posted December 8, 2016 Yeah, no meat stock in the soup. It's a veggie recipe. It's nice though! I swear.. Quote Link to comment Share on other sites More sharing options...
Paid Members chokeout Posted December 9, 2016 Paid Members Share Posted December 9, 2016  And want to come up with some other interesting bits to go, generally. Will definitely be sneaking chorizo in somewhere.    I substituted chorizo into a classic sprouts,bacon and chestnut recipe last year and it was wonderful. We also had our annual Christmas eve sausage roll competition (At least 3 of the family make a batch of sausage rolls each to line the stomach before christmas eve drinking) and chorizo found its way into them as well. CHORIZO!!!! Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted December 9, 2016 Paid Members Share Posted December 9, 2016 There are few things in life as glorious as a good sausage roll. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted December 10, 2016 Paid Members Share Posted December 10, 2016 (edited) Welcome to another thrilling edition of Cooking With Gus Mears . Â This week, I'll be drifting towards an enormous coronary through PORK BELLY-ASIAN STYLE. I'm back from a thrilling trip to butchers, where I bought unnecessary levels of meat. The top of it still has a tit on it. Look at the size or the meat as compared to my elaborate fork and garlic monuments. Â Â It's time to get BIZAYE. I'm going to make a garlic, soy and five spice marinade and lather that bad boy up. Also going to score that skin and get a salting. Â Â Err we fookin' go lad's! The meat is in the fridge. I repeat. The meat is in the fridge. Edited December 10, 2016 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted December 10, 2016 Paid Members Share Posted December 10, 2016 Possbly my favourite cut. Let's see the end result when you've finished. Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted December 10, 2016 Share Posted December 10, 2016 I'm unnaturally excited about this and how it turns out. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted December 10, 2016 Paid Members Share Posted December 10, 2016 MARINADE UPDATE  My kitchen is rich with the scent of garlic, 5 spice and pig arse. Marvellous   Right. This fucker is going in at about 1530 for three and a bit hours. Sloth cooking, keeping it slow. Stay frosty.  I've decided on veg and have sent minions to the supermarket. Going for cabbage, charred leeks, candied apples and lemon carrots to really cut through that sweet, sweet lard.  Plex' it's my all time favourite cut of meat too. Narrowly up on duck breast. Quote Link to comment Share on other sites More sharing options...
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