What I ate today - the food thread

So, cooking Potato Pave tomorrow night. Phase one requires 24 hours notice.
Slice thinly (I used a mandolin) your red spuds, toss in cream , make sure to coat as well as you can, line a loaf pan or similar, with baking paper, lay the sliced potatoes for about 3-4 layers, season, add the flavours you want, this time I went with mixed herbs and a small amount of Parmesan cheese . Repeat the layering process, fold over the paper, cover with foil and bake at 180 Deg for one hour, uncover and cook for a further 30 mins to brown, and then remove, cool and fold the paper over again, and then place in the fridge, with a heavy object to compress over night (photo to follow).
More info in the morning.

01495103210.jpg

01495103241.jpg
 
Right, I'll be over for dinner tomorrrow night then GPH. Get ALH to find some bubbles, I'll bring some Rode Road butcher sirloins for the BBQ and Mrs QF WP is driving home :D. Our kids can fend for themselves ;)
 
Check out the latest credit card signup bonus point offers
Read our AFF credit card guides and start earning more points now.

AFF Supporters can remove this and all advertisements

QF WP said:
Right, I'll be over for dinner tomorrrow night then GPH. Get ALH to find some bubbles, I'll bring some Rode Road butcher sirloins for the BBQ and Mrs QF WP is driving home :D. Our kids can fend for themselves ;)
Click to expand...

Golly, that's just the veg!!
 
Such a come down after a couple of great meals out of my office in past weeks.

Back to standard toasties today - cheese & salami + cheese and turkey. Nice warming food on a cold wintery wet day

01495160184.jpg
 
The recipe calls for the potato t be turned out, trimmed and then sliced into equal portions, and Place edge on to be baked in the oven. I have decided that trimming the the pave is fine if you're doing fine dining, but throwing away the cut offs is a waste imho.

01495181496.jpg
 
So what does it taste like then? Is it quite dense due to the compression overnight? I love my spuds.
 
It doesn't look like much. But it tastes very nice. The potato pave is actually quite crisp, it has a mild herb and Parmesan cheese flavor.
.
 
Today at lunch, traditional Portuguese dishes.

Bacalhau, Porco a Alentejana and Patels de Nata, washed down with vino verde and vino tinto, no photos, but trust me, it was all good. :)
 
GPH said:
So, cooking Potato Pave tomorrow night. Phase one requires 24 hours notice.
Slice thinly (I used a mandolin) your red spuds, toss in cream , make sure to coat as well as you can, line a loaf pan or similar, with baking paper, lay the sliced potatoes for about 3-4 layers, season, add the flavours you want, this time I went with mixed herbs and a small amount of Parmesan cheese . Repeat the layering process, fold over the paper, cover with foil and bake at 180 Deg for one hour, uncover and cook for a further 30 mins to brown, and then remove, cool and fold the paper over again, and then place in the fridge, with a heavy object to compress over night (photo to follow).
More info in the morning.

View attachment 97710

View attachment 97711
Click to expand...


All looks great - we should cross reference this to this thread http://www.australianfrequentflyer....d/tried-and-true-favourite-recipes-82321.html
 

Become an AFF member!

Join Australian Frequent Flyer (AFF) for free and unlock insider tips, exclusive deals, and global meetups with 65,000+ frequent flyers.

AFF members can also access our Frequent Flyer Training courses, and upgrade to Fast-track your way to expert traveller status and unlock even more exclusive discounts!

AFF forum abbreviations

Wondering about Y, J or any of the other abbreviations used on our forum?

Check out our guide to common AFF acronyms & abbreviations.

Recent Posts

Currently Active Users

Total: 261 (members: 47, guests: 214)
Back
Top