 |
By (user no longer on site) OP
over a year ago
|
If you were to enter Masterchef what would be your opening signature dish?
I'll start off the pan fried Sea bass on Asian salad with sweet chilli sauce |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Cliche for masterchef but a pan fried rack of lamb with a basil, rosemary, mustard and pistachio crumb, served with hasselback potatoes brushed with garlic butter and honey roasted chantenay carrots and a reduced red wine sauce |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"Cliche for masterchef but a pan fried rack of lamb with a basil, rosemary, mustard and pistachio crumb, served with hasselback potatoes brushed with garlic butter and honey roasted chantenay carrots and a reduced red wine sauce "
A favourite though |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"Cliche for masterchef but a pan fried rack of lamb with a basil, rosemary, mustard and pistachio crumb, served with hasselback potatoes brushed with garlic butter and honey roasted chantenay carrots and a reduced red wine sauce
A favourite though"
If done well it can be exceptional, but if over or under I find its not enjoyable, that can be said for a lot of food I guess though |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *irthandgirthMan
over a year ago
Camberley occasionally doncaster |
"If you were to enter Masterchef what would be your opening signature dish?
I'll start off the pan fried Sea bass on Asian salad with sweet chilli sauce "
Currently working on a Thai red curry hot crab creme brulee recipe.. its almost there. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"If you were to enter Masterchef what would be your opening signature dish?
I'll start off the pan fried Sea bass on Asian salad with sweet chilli sauce
Currently working on a Thai red curry hot crab creme brulee recipe.. its almost there."
Separate plates hopefully  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *irthandgirthMan
over a year ago
Camberley occasionally doncaster |
"If you were to enter Masterchef what would be your opening signature dish?
I'll start off the pan fried Sea bass on Asian salad with sweet chilli sauce
Currently working on a Thai red curry hot crab creme brulee recipe.. its almost there.
Separate plates hopefully "
Nope.  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"If you were to enter Masterchef what would be your opening signature dish?
I'll start off the pan fried Sea bass on Asian salad with sweet chilli sauce
Currently working on a Thai red curry hot crab creme brulee recipe.. its almost there.
Separate plates hopefully
Nope. "
Can you explain the concept? |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *irthandgirthMan
over a year ago
Camberley occasionally doncaster |
"If you were to enter Masterchef what would be your opening signature dish?
I'll start off the pan fried Sea bass on Asian salad with sweet chilli sauce
Currently working on a Thai red curry hot crab creme brulee recipe.. its almost there.
Separate plates hopefully
Nope.
Can you explain the concept?"
Spiced crab meat stirred into a coconut creme brulee, cooked as normal then some grated cheese melted on the top (probably a gruyere).
Its working in my head. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *irthandgirthMan
over a year ago
Camberley occasionally doncaster |
"Butter dipped reverse seared steak with a parmesan crust
Reverse seared, that sounds intriguing "
Its basically bringing it up to temp in the oven before adding a char to the outside. Works well for thicker steaks. (Nobody likes a steak that is still cold in the middle).
A sous vide does a similar job |
Reply privately, Reply in forum +quote
or View forums list | |
Mine is a good warming boozy stew. Either Beef in ale or red wine, or pork and cider. I'm no chef but all it needs is time, love and the right seasoning. Served with fresh crusty bread (which I can take credit for as that comes from the bakers). I have in the past cut a crusty loaf in half, scooped out the inside to make a delicious bready bowl.
Mr |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
