Pan fried broccoli with soy sauce imo
Pan fried broccoli with soy sauce imo
Probably better ditching the fried rice and not making it asian-inspired. Get mustard on the chops as well in the marinade/glaze and stick some sort of potato starch item in (maybe move the garlic element from the chops to the broccoli).
Honey mustard chops, garlic broccoli, crushed/fried potato w/bacon & herb.
Sounds fine as three individual things, but doesn’t make a lot of sense together. If you have pork chops, try seasoning them on both sides, cook them for a good five/six mins on each side so they’ve got some colour and crust. Then keep all the juices, add a knob of butter and a tablespoon of dijon mustard and about four tablespoons of creme fraiche. Cook it down gently and serve on the pork (don’t forget to stir in the resting juices). Serve with plain rice and just some broccoli on the side. That’s a more cohesive plate to me. Good old French campsite recipe that.
Or ditch the bacon and go full asian, as above. A sweet, sticky, soy, sugar, chilli, ginger and anise reduction is delicious with pork.
Anyone get meat from Morrisons?
I was in one tonight and they had a far bigger selection of cuts than the likes of Asda/Tesco. Whole trout for £2.50 as well which is a winner, if you can be arsed gutting them yourself.
Thanks for suggestions. I tweaked a little by going with tenderloin.
Honey & garlic medallions, fried rice with peas and bacon, roasted green beans and tenderstem broccoli with cherry Tom's. Chilli oil dressing too.
Last edited by Smjffy; 22-12-2019 at 01:02 PM.
I dunno how much I personally would like it as I'm a bit fussy with pork that isn't in ham/bacon/gammon form but that looks pretty swish, Smiff.
I always feel like the shitest mixed race person ever. I'm white, I feel white, I don't know what it would be to feel black.
Then this happened:
and I realised I'm basically Bob Marley.
Obvs Smiff wasn't going for the 'rice 'n pea' angle, but it still makes me smile.
After reading the whole thing I still don't get what the issue is. Something about the peas?
They're frustrated you don't have to assemble the meal yourself.
'Rice and peas' isn't actually rice and peas.
That effort is some Honki cultural appropriation.
I sold seven in the end. Quite pleased as I was nervous that it might not suit the area.
@Ian I know what you mean. A lot of what I make I personally wouldn't eat but I try to be open minded. You get a good idea though based on other dishes we have on the actual menu, slow cooked pork sells well, my skewers went quite quick etc.
I think a lot is trial and error but it's hard coming up with things for the first time, making them for the first time then using the guests as Guinea pigs but since I haven't that much experience there's not much else I can do except imagine what it'll taste like, look like etc. Then there's the costs that you have to take into account. Thankfully I've more than covered the costs of the ingredients after the first two sold. Keep it on for tomorrow then see about a fish special for Monday.
Why do the mongs call kidney beans peas?
Lol at complaining about the authenticity of foreign dishes. As if you mongs get the cuisine from any country right.
There's usually a sense of superiority when it comes to food so you'll forgive me for coming to that conclusion.
Luckily we have no cuisine for anyone to misappropriate. Knödel and goulash can be found nowhere
I had a 'mixed grill' in Prague that came covered in a dodgey gravy. It was alright, but the East of Europe needs to learn that not everything needs to be a stew.
You go to crap places.
Bit racist mate.
Sorry, I will sign up to an awareness course and buy some books to better myself.
Lots of OKTOBERFEST things popping up cos, y’know, it’s October.
What’s the deal with sauerkraut? Literally adds nothing. Haven’t Germans heard of fried onions?
I'm a twit
None for us because of insurance cunts
Baz has some properly inexcusable opinions. What a cunt.
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Just looking at that meal gives me butterflies.
That’s literally the Czech national dish. I could eat that for every meal until the end of time
The most underrated part is the “potatoes” which are actually potato dumplings and 20x better than regular potato slices
Why is it all pork in Germany? Pig meat is usually a poverty country (Spain, Italy, East Asia) thing because you can raise them on litter, but there they are, historically a reasonably prosperous region, basing everything on that.
Presumably for the same reason they have a trade surplus and pay their workers too little. Keeping costs down even when they really don’t need to and stifling domestic consumption
For once Baz is correct.
So I did it.
I went for Rainbow Trout, Parmentier Potatoes and Sauted Peppers with a simple white wine and dill sauce. Pea puree too because presentation.
It's been selling which is great although I haven't had much feedback in way of taste other than empty plates which is reassuring.
This week I've had to make a few sauces for the first time, Peppercorn sauce, Mushroom and Stilton, Thai sauce. It's a right ballache making in batches. Thai sauce is a bitch to get the balance right apparently but I managed it on my first go although I'm unsure about the peppercorn sauce, I think it's a little too thick and bossman was off so I couldn't ask how to fix it. More cream?
I'm really getting the hang of steaks which is awesome as it's so hard cooking to temp, especially when you have a few on at the same time. I've sussed it though, I was cooking to the temp then letting it rest so now I know to cook it just under and let it rest as it'll sort itself out, more or less.
I really think I've come on a long way in the last few weeks if I'm being totally honest but I still wish I was better and more consistent. Anyhow, here's the fish dish.
Today I need to come up with a special for arctic char. At the moment I've got the char, sautéed spinach and new potato, roasted cherry Tom and green beans, caper creme freche and lemon buerre noisette to finish.
Yay or nay? Difficult one to come up with this one.
I also need to do a curry as I have no meat special but I've never made one without using an uncle Ben's.
I was in London today, so I had a mooch up to the St. John bakery because the Spectator recommended their 'famous' donuts (how little I have to do at work), and the one I had was spectacular.
Was it a standard one or fancy flavour?
It just had custard in it, but the custard was the best custard ever.
That would do
I had a mooch round the St. Enoch Christmas market last night and saw that they've changed up what stalls it has after a few years where it seemed to largely be the same ones. The massive garlic prawns on the French-themed stall looked fucking immense and I shall definitely be going back for some once I have literally any money.
I swear this pay month has been about 19 weeks long.
I mean I lose a lot of my money on day 1 to bills, debt and rent anyway but even bearing that in mind I somehow seemed to have spent all my money by about the 5th without any massive extravagances.
Just had my first ever katsu curry at Panko in Glasgow. It was rather good and a good portion too.
Panko is great. I only actually get something about half the times I intend to though because it's usually queued out the door.
I went to The Dabbha for lunch the other day and it was incredible value for a tenner.
Yeah it was queued out the door and full of people waiting for their orders today but to be fair they're absolutely rapid so they must have most of it prepped.
Just got 2KG of rump for a fiver off the local butcher. Phwarrr.
Tonight's tea will be veg, potato and meat. Mmm mm.
Best Indian I've had in Glasgow lately was Swadish. The Tandoori Cauliflower Steak a particular highlight.
They also do a blue cheese naan which I didn't get for some reason but am very eager to go back for