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.

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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 ;)
 
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 ;)
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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

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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.

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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
 

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