SteveW
Member
Registered: 15th Jul 02
Location: Up in the clouds
User status: Offline
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Starter :
Fennel, pea and white wine risotto
King Scallops, Roe and Chorizo
Main :
Slow roast belly pork with Rosemary and Seasalt crackling
cider gravy
apple sauce
rosemary mash (used a ricer so mash was proper consistency)
black pudding
chantenay carrots
spinach
Turned out f**king amazing !! (even if i do say so myself)
didnt have room for pudding but did buy sticky toffee pudding..
presentation was rather epic too.. was tempted to take pics but thought that might be ghey
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stu_c
Member
Registered: 11th Dec 07
Location: Westleigh, Greater Manchester
User status: Offline
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i think i need to come to yours for tea as that sound very nice
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3CorsaMeal
Member
Registered: 11th Apr 02
User status: Offline
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nothing is seen as ghey when your 7ft tall and drive a 6.2l V8 
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ed
Member
Registered: 10th Sep 03
User status: Offline
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How did you do the belly? I did it a while back by cooking it and then pressing it all flat in the fridge. Then cutting it into portions and grilling it to make the crackling - love belly 
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Russ
Member
Registered: 14th Mar 04
Location: Armchair
User status: Offline
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We went out on saturday, had chorizo, mozzarella, salad & garlic bread to start, i had pheasant breast, kerry had duck breast main, and she had Profiteroles for pudding, i had stick toffee pudding in toffee and walnut sauce. was awesome.
no pics either, as was in a pub, and people would think i was weird
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Robo C20Let
Member
Registered: 22nd Feb 10
Location: Somewhere inside your mom !!!
User status: Offline
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quote:
Originally posted by SteveW
Starter :
Fennel, pea and white wine risotto
King Scallops, Roe and Chorizo
Main :
Slow roast belly pork with Rosemary and Seasalt crackling
cider gravy
apple sauce
rosemary mash (used a ricer so mash was proper consistency)
black pudding
chantenay carrots
spinach
Turned out f**king amazing !! (even if i do say so myself)
didnt have room for pudding but did buy sticky toffee pudding..
presentation was rather epic too.. was tempted to take pics but thought that might be ghey
pics or you had a takeaway lmao
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Russ
Member
Registered: 14th Mar 04
Location: Armchair
User status: Offline
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try scoring it ed, rubbing olive oil and a big handful of sea salt, taste awesome.
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ed
Member
Registered: 10th Sep 03
User status: Offline
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Oh yea, forgot to mention that - makes a big difference!
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alan-g-w
Member
Registered: 9th Nov 07
Location: Glasgow
User status: Offline
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This reminds me of one of they gay thread you read on MIG where they describe what brand of pepper corns they used and stuff. Not quite as bad though, sound great anyway.
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SteveW
Member
Registered: 15th Jul 02
Location: Up in the clouds
User status: Offline
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quote:
Originally posted by ed
How did you do the belly? I did it a while back by cooking it and then pressing it all flat in the fridge. Then cutting it into portions and grilling it to make the crackling - love belly
scored it, poured boiling water over the skin (not enough to give the meat a bath, just enough to pucker the skin up and open the scoring cuts)
Pat it dry with kitchen towl
then add that flaked salt and some fresh rosemary (from the garden)
put it into a small roasting tin and poured Aspell's Classic Cider in the tin (avoid pouring over the skin and just fill up the tin to the top of the meat just below where the skin starts)
Then whack it in the oven for 3hrs on 150degrees and then 30mins on MAX
was soooo tender
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ed
Member
Registered: 10th Sep 03
User status: Offline
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Being able to cook isn't gay though.
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ed
Member
Registered: 10th Sep 03
User status: Offline
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quote:
Originally posted by SteveW
quote:
Originally posted by ed
How did you do the belly? I did it a while back by cooking it and then pressing it all flat in the fridge. Then cutting it into portions and grilling it to make the crackling - love belly
scored it, poured boiling water over the skin (not enough to give the meat a bath, just enough to pucker the skin up and open the scoring cuts)
Pat it dry with kitchen towl
then add that flaked salt and some fresh rosemary (from the garden)
put it into a small roasting tin and poured Aspell's Classic Cider in the tin (avoid pouring over the skin and just fill up the tin to the top of the meat just below where the skin starts)
Then whack it in the oven for 3hrs on 150degrees and then 30mins on MAX
was soooo tender
Sounds 
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alan-g-w
Member
Registered: 9th Nov 07
Location: Glasgow
User status: Offline
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quote:
Originally posted by ed
Being able to cook isn't gay though.
Definetely not, these pompous wankers that let you know their knife set cost X amount of hundreds of pounds, that act as if they're Nigella Lawson are though.
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Simon
Member
Registered: 24th Apr 03
Location: Oxfordshire
User status: Offline
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Men make the best chefs
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Russ
Member
Registered: 14th Mar 04
Location: Armchair
User status: Offline
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Have you seen Nigella 
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Ben J
Member
Registered: 31st Jan 05
Location: Cheshire
User status: Offline
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Makes me laugh when people think blokes who cook are gay.
I've always loved cooking. Was offered a scholarship by Paul Heathcote when I was at college. When was younger all I wanted to do was be a chef.
I actually chose to do Home Economics at GCSE & A-Level because it meant I could learn how to cook. My mates ripped me for a bit tbh!!
Turned down the scholarship in the end and went to uni, but obviously my career path (Food & Beverage mgmt) was influenced by my passion for food.
I love it. Don't cook properly as often as I would like tho.
That menu above sounds awesome. 
[Edited on 29-11-2010 by Ben J]
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Shell
Premium Member
Registered: 14th Oct 08
User status: Offline
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I was raised by a dad that loves cooking and cooks all the time, so for me, that's normal. Then i met Alex who can barely cook toast. Men should be able to cook.
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