What I ate today - the food thread

[Deleted member]

Dinner. One of my favourite dishes

 

[ALH]

Les Bubbles

 

[Deleted member]

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.

 

[QF WP]

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 . Our kids can fend for themselves

 

[Deleted member]

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 . Our kids can fend for themselves

Golly, that's just the veg!!

 

[Viridianne]

Golly, that's just the veg!!

Right next BNE wine lovers meet is at GPH and ALH's!:mrgreen:

 

[Deleted member]

Golly, I better not stuff it up, was planning to do my signature dessert as well "Tart Tatin"

Right next BNE wine lovers meet is at GPH and ALH's!:mrgreen:

 

[QF WP]

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

 

[Deleted member]

Ok, this is what the potato looks like after 18 hours being compressed in the fridge.

 

[Deleted member]

I know, it looks a bit pale, watch this space

 

[Deleted member]

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.

 

[Deleted member]

The finished article. Not as crisp and brown as my previous efforts. But seal of approval from everyone.

 

[Pushka]

So what does it taste like then? Is it quite dense due to the compression overnight? I love my spuds.

 

[Deleted member]

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.
.

 

[Cossie]

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.

 

[Rugby]

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

View attachment 97741

QF WP - if you can't see the fillings it's just toast

 

[VPS]

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

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

 

[kermatu]

Truly superb pork belly confit with Asian slaw - in a hotel!

 

[straitman]

I just posted this in the OTT. Should have been here instead!

 

[TheRealTMA]

Bourton on the Hill.