Friday Food - Page 5

Derek Wheeler · 10-12-2006, 01:39

As a catalyst to bring some "nice" food back into things and as its actually Saturday night/Sunday morning, but we can pretend its Friday as I bought this stuff then.

Anyway, after all kinds of inhumane ****e that we've seen here, how about what I nibbled on tonight. Pure and simple Brown bread and chicken liver pate from the new Avoca shop on the N7 at Rathcoole. It also stocks the most heavenly home baked on site tarts! (I wish) Seriously though check out their Apple and mixed berry tart. As a food lover, this place is worth a visit. Their stuffing looks great and its already in my freezer. PAXO or any home effort can go to hell. This is seriously professional kit and exotic on any Irish xmas table. They also stock smoked boned chickens (cooked and all). Sauces are a plenty, from sweet chilli to garlic mayonaisse.This place is heaven at this time of year. On site bakery with some massive breads, a killer deli section or sample the wares at the on site restaurant.

Oh yeah....Thomas Bibby might like this bit, you can also do some shopping for non food related items. But be warned, they stock mugs that cost 20 euro a piece! Overall though, there's something for everyones budget and I enjoyed the place. Worth a visit for the food hall.

Thomas J Stamp · 19-01-2007, 12:08

Lets use our heads, ok?

Two ones to get us going, dont forget to wash your hands.

You may adapt this recipie for any mammal, so get creative.

Creamed Brains
1 Brain
1 Cup White Sauce
Salt, Pepper and Paprika

Cover brain with slightly salted cold water. Let stand 2 hours. Drain. Cover with boiling water. Boil 20 minutes. Drain. Chill quickly. Remove the fibers. Cut in pieces. Add white sauce. Season to taste. Serve in patty shells. If desired, 1 tablespoon chopped green peppper and 1 tablespoon chopped pimiento may be added to give variety in flavor. 4 servings.

This is for the Jade Goody fanclub, I might have a go at this tonight for the eviction and have it next week in her honour.

Headcheese
1 Hog's head
1 Hog's tongue
Sage and Chili Powder
Salt and Pepper

Clean and scrape hog's head. Wash thoroughly. Wash and trim tongue. Cover tongue and head with slightly salted water. Simmer until meat falls from bone. Drain meat. Shred. Season to taste. Mix thoroughly. Pack tightly in bowl. Cover and weigh down. Let stand three days. Slice.

2Funki4Wheelz · 19-01-2007, 12:12

Maybe the first recipe should be for Jade. Eating one is the nearest she'll get to having a brain.

ccos · 19-01-2007, 12:56

Quote:

Maybe the first recipe should be for Jade. Eating one is the nearest she'll get to having a brain.
__________________

If thats the case she must have been reared on Bacon & Cabbage

Derek Wheeler · 19-01-2007, 23:46

A recipe for a Jade Curry (a goody great meal) was to have followed but.....

2Funki4Wheelz · 22-01-2007, 15:55

Quote:

Originally Posted by Derek Wheeler

A recipe for a Jade Curry (a goody great meal) was to have followed but.....

And there was me thinking we were the only message board in the universe that hadn't mentioned the international crisis that was poppadomgate.

Thomas J Stamp · 22-01-2007, 16:14

Quote:

Originally Posted by 2Funki4Wheelz

And there was me thinking we were the only message board in the universe that hadn't mentioned the international crisis that was poppadomgate.

Last years mega thread on BB7 was deleted. It was by far the most viewed thread we ever had and caused the server to crash.

This years will be better.

Thomas J Stamp · 14-09-2007, 11:51

As promised to a few last weekend, here is that lamb recipe.

HERB CRUSTED RACK OF LAMB

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

Ingredients
For the crust
large handful flatleaf parsley, coarsely chopped
2 garlic cloves, crushed
1 fresh thyme sprig, roughly chopped
2 fresh rosemary sprigs, roughly chopped
handful breadcrumbs
For the vinaigrette
5 tbsp olive oil
2 tbsp balsamic vinegar
salt and freshly ground pepper
For the vegetables
6-8 cherry tomatoes
olive oil, to drizzle
salt and freshly ground black pepper
a few fresh thyme leaves
4 baby fennel, cut in half at an angle
50-100ml/1¾fl oz-3½fl oz water
knob of butter
2 baby courgettes, sliced into thick pieces at an angle
a few basil leaves, torn
For the lamb
100g/3½oz butter
1 tbsp olive oil
2 racks (best end of neck) lamb, French-trimmed (ask your butcher to do this for you)
1 fresh rosemary sprig, roughly chopped
2 garlic cloves, crushed
1-2 tsp Dijon mustard

Method
1. Preheat the oven to 170C/340F/Gas 3.
2. For the herb crust, combine the parsley, the crushed garlic cloves, the thyme and the rosemary in a food processor and blend to a pulp. Add the breadcrumbs and pulse together. Tip the breadcrumb mixture onto a tray and set aside.
3. For the vinaigrette, whisk the olive oil, balsamic vinegar, salt and freshly ground black pepper together in a small bowl and set aside.
4. For the vegetables, cut the cherry tomatoes in half and spread on a baking tray, drizzle with a little olive oil, season with salt and freshly ground pepper and sprinkle a few thyme leaves over. Cook in the oven for 30 minutes, until semi-dry.
5. Preheat the oven to its highest setting.
6. For the lamb, heat the butter in an ovenproof pan and add the olive oil. Place the lamb in the pan along with the remaining rosemasprig and crushed garlic cloves and sear for 2-3 minutes on each side until browned. As it is searing, baste the meat with the pan juices and cover the bones with foil. Transfer the lamb to the oven and roast for 4-5 minutes.
7. Remove the lamb from the oven and allow it to rest for five minutes. Once the lamb has rested, brush it with the Dijon mustard and roll the meat in the breadcrumb mixture to coat. Return to the oven for a further 4-5 minutes, then remove and allow to rest again.
8. For the vegetables, heat a little oil in a frying pan and lightly cook the fennel with the water and a knob of butter for a few minutes to soften. Add the courgettes a continue cooking for 2-3 minutes, until softened. Transfer the vegetables to a bowl, add the semi-dried tomatoes and a drizzle of the vinaigrette. Stir in a few torn basil leaves.
9. To serve, spoon the vegetables onto the centre of four serving plates. Carve the lamb into cutlets and arrange on top. Drizzle lightly with the remaining vinaigrette and serve.

Off ye go!!

19-01-2007, 12:08	#82
Thomas J Stamp Chairman/Publicity Join Date: Dec 2005 Location: The Home of Hurling Posts: 2,708	Return of an old classic thread.......... Lets use our heads, ok? Two ones to get us going, dont forget to wash your hands. You may adapt this recipie for any mammal, so get creative. Creamed Brains 1 Brain 1 Cup White Sauce Salt, Pepper and Paprika Cover brain with slightly salted cold water. Let stand 2 hours. Drain. Cover with boiling water. Boil 20 minutes. Drain. Chill quickly. Remove the fibers. Cut in pieces. Add white sauce. Season to taste. Serve in patty shells. If desired, 1 tablespoon chopped green peppper and 1 tablespoon chopped pimiento may be added to give variety in flavor. 4 servings. This is for the Jade Goody fanclub, I might have a go at this tonight for the eviction and have it next week in her honour. Headcheese 1 Hog's head 1 Hog's tongue Sage and Chili Powder Salt and Pepper Clean and scrape hog's head. Wash thoroughly. Wash and trim tongue. Cover tongue and head with slightly salted water. Simmer until meat falls from bone. Drain meat. Shred. Season to taste. Mix thoroughly. Pack tightly in bowl. Cover and weigh down. Let stand three days. Slice. __________________ We are the passengers

19-01-2007, 12:12	#83
2Funki4Wheelz Member Join Date: Oct 2006 Location: Portarlington Posts: 397	Maybe the first recipe should be for Jade. Eating one is the nearest she'll get to having a brain. __________________ Customer Service costs nothing...

14-09-2007, 11:51	#88
Thomas J Stamp Chairman/Publicity Join Date: Dec 2005 Location: The Home of Hurling Posts: 2,708	back on message!!! As promised to a few last weekend, here is that lamb recipe. HERB CRUSTED RACK OF LAMB Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients For the crust large handful flatleaf parsley, coarsely chopped 2 garlic cloves, crushed 1 fresh thyme sprig, roughly chopped 2 fresh rosemary sprigs, roughly chopped handful breadcrumbs For the vinaigrette 5 tbsp olive oil 2 tbsp balsamic vinegar salt and freshly ground pepper For the vegetables 6-8 cherry tomatoes olive oil, to drizzle salt and freshly ground black pepper a few fresh thyme leaves 4 baby fennel, cut in half at an angle 50-100ml/1¾fl oz-3½fl oz water knob of butter 2 baby courgettes, sliced into thick pieces at an angle a few basil leaves, torn For the lamb 100g/3½oz butter 1 tbsp olive oil 2 racks (best end of neck) lamb, French-trimmed (ask your butcher to do this for you) 1 fresh rosemary sprig, roughly chopped 2 garlic cloves, crushed 1-2 tsp Dijon mustard Method 1. Preheat the oven to 170C/340F/Gas 3. 2. For the herb crust, combine the parsley, the crushed garlic cloves, the thyme and the rosemary in a food processor and blend to a pulp. Add the breadcrumbs and pulse together. Tip the breadcrumb mixture onto a tray and set aside. 3. For the vinaigrette, whisk the olive oil, balsamic vinegar, salt and freshly ground black pepper together in a small bowl and set aside. 4. For the vegetables, cut the cherry tomatoes in half and spread on a baking tray, drizzle with a little olive oil, season with salt and freshly ground pepper and sprinkle a few thyme leaves over. Cook in the oven for 30 minutes, until semi-dry. 5. Preheat the oven to its highest setting. 6. For the lamb, heat the butter in an ovenproof pan and add the olive oil. Place the lamb in the pan along with the remaining rosemasprig and crushed garlic cloves and sear for 2-3 minutes on each side until browned. As it is searing, baste the meat with the pan juices and cover the bones with foil. Transfer the lamb to the oven and roast for 4-5 minutes. 7. Remove the lamb from the oven and allow it to rest for five minutes. Once the lamb has rested, brush it with the Dijon mustard and roll the meat in the breadcrumb mixture to coat. Return to the oven for a further 4-5 minutes, then remove and allow to rest again. 8. For the vegetables, heat a little oil in a frying pan and lightly cook the fennel with the water and a knob of butter for a few minutes to soften. Add the courgettes a continue cooking for 2-3 minutes, until softened. Transfer the vegetables to a bowl, add the semi-dried tomatoes and a drizzle of the vinaigrette. Stir in a few torn basil leaves. 9. To serve, spoon the vegetables onto the centre of four serving plates. Carve the lamb into cutlets and arrange on top. Drizzle lightly with the remaining vinaigrette and serve. Off ye go!! __________________ We are the passengers

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10-12-2006, 01:39	#81
Derek Wheeler Registered user Join Date: Dec 2005 Location: Kildare Posts: 1,555	As a catalyst to bring some "nice" food back into things and as its actually Saturday night/Sunday morning, but we can pretend its Friday as I bought this stuff then. Anyway, after all kinds of inhumane ****e that we've seen here, how about what I nibbled on tonight. Pure and simple Brown bread and chicken liver pate from the new Avoca shop on the N7 at Rathcoole. It also stocks the most heavenly home baked on site tarts! (I wish) Seriously though check out their Apple and mixed berry tart. As a food lover, this place is worth a visit. Their stuffing looks great and its already in my freezer. PAXO or any home effort can go to hell. This is seriously professional kit and exotic on any Irish xmas table. They also stock smoked boned chickens (cooked and all). Sauces are a plenty, from sweet chilli to garlic mayonaisse.This place is heaven at this time of year. On site bakery with some massive breads, a killer deli section or sample the wares at the on site restaurant. Oh yeah....Thomas Bibby might like this bit, you can also do some shopping for non food related items. But be warned, they stock mugs that cost 20 euro a piece! Overall though, there's something for everyones budget and I enjoyed the place. Worth a visit for the food hall.

19-01-2007, 23:46	#85
Derek Wheeler Registered user Join Date: Dec 2005 Location: Kildare Posts: 1,555	A recipe for a Jade Curry (a goody great meal) was to have followed but.....