Authentic cuisine cooking

pride in battle said:
I don't mind as long as the steak is good, i've had mixed quality even from butchers...
Steak pan fried ? Oil or no oil ? :)
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James Martin medium rare method - very hot pan, oil the room temp steak not the pan and season only after knapping with a good quantity of brown butter. Rest for twice the length of time in the pan.
 
Not claiming for it to have been completely authentic ( whatever that really means) but cooked up a lamb stew the other night in a Moroccan fashion, cinnamon stick, fennel, cumin, bay, onion, garlic. I used a few grilled and browned cherry tomatoes and a finely diced green (jalapeño……yes yes, I know) cooked low and slow.
Turned out to be one of my better dishes
 
Calling all cooks.
I am thinking about cooking a whole chicken by the ‘boil and burn method.’
1. Gently boil the chicken for about 25 mins with onion, carrot and celery.
2. Take out chicken and veg.
3. Put the veg on the bottom of the roasting tin with a little oil.
4. Dry off the chicken and oil it up.
5. Roast for 30 mins on high heat.
6. While the chicken is resting, use the veg and juices as base for gravy with the boiling broth.

What do you think? Will this work?
 
KS55 said:
Calling all cooks.
I am thinking about cooking a whole chicken by the ‘boil and burn method.’
1. Gently boil the chicken for about 25 mins with onion, carrot and celery.
2. Take out chicken and veg.
3. Put the veg on the bottom of the roasting tin with a little oil.
4. Dry off the chicken and oil it up.
5. Roast for 30 mins on high heat.
6. While the chicken is resting, use the veg and juices as base for gravy with the boiling broth.

What do you think? Will this work?
Click to expand...
Will work but may be over cooked. Various chinese recipes use whole chicken, veg and spices broyght to boil, then covered and heat off and left for 1 hour in hot water. Add or omit veg, spices to suit your taste
 
Mr Fraser said:
Will work but may be over cooked. Various chinese recipes use whole chicken, veg and spices broyght to boil, then covered and heat off and left for 1 hour in hot water. Add or omit veg, spices to suit your taste
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Yes, I wondered about overcooking. I’ll give it a go. Thanks.
 
bluejon said:
I do a mean chicken massaman with potato and sugar snaps. Lovely meal. Doing a thai red curry tonight with sweet potato. Love thai cooking.
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Try that but cook the sauce and potatoes up, no chicken. Then drop chunks of a good white fish in at the end of poach for a couple of minutes, I did one with Halibut a week or two back, beautiful
 
cod loin with a parmesan crust, romescu sauce and sauteed leeks tonight. Cod will be pan fried for a couple of mins and then in the oven for 5 or so until internal temp is about 56c. Rested for 5 mins and bingo.
 
I just pulled out a couple of pounds of Ling Cod from the freezer, thinking about the Thai curry but open to suggestions…
 
idahoblues said:
Try that but cook the sauce and potatoes up, no chicken. Then drop chunks of a good white fish in at the end of poach for a couple of minutes, I did one with Halibut a week or two back, beautiful
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Fair play, that does sound really good. Nice one.
 
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