The Food Thread

It's been suggested that we turn ATD into Mumsnet have a'Foodie' thread for recipes, tips and other food related trivia, so I'll kick things off with one of the recipes that proved very popular during my time slaving over a hot stove for money:

Andy's Petit Pot au Chocolat Recipe:


Ingredients

284ml carton single cream
100g dark chocolate (at least 70% solids), roughly chopped
2 egg yolks
1 tbsp caster sugar
½ tsp vanilla extract

To Serve:

4 Ramekins

Method

1.Heat the oven to 140C/fan 120C/gas 1. Heat the cream in a saucepan until almost boiling, then take off the heat. Stir the chocolate into the cream until it melts.

2. Beat the egg yolks, sugar and vanilla extract in a bowl, then pour over the chocolate cream, mixing well. Taste and add a little more sugar if it isn't sweet enough for you. Pour the mixture through a sieve into a jug. Divide the mixture between 4 ramekins and put them in a deep ovenproof dish. Pour enough boiling water into the dish to come halfway up the sides of the glasses. Carefully lift into the oven and cook for 1 hour.
3.Remove from the bain-marie, cool then chill for at least 3 hours and up to 3 days. Serve as they are or with a little whipped double cream and either chocolate shavings or a fresh raspberry on top.

This is what they should look like:

Andy_Symons wrote:

It's been suggested that we turn ATD into Mumsnet

This is what they should look like:

If mine turn out like that, Andy, I would be very, very surprised!

I thought I'd kick things off with an easy recipe!!!

feckin bain-maries and ramekins

If it hasn't got mince in it I can't or won't be cooking it.

Substitute the chocolate for mince. It'll go down a treat.

cider,,plant a apple tree,,(,you may want to ask permission from the land owner)wait 20 years,,,,pick the apples put them in the crush (ask a farmer),,,,leave for another year,,and then get pissed rad up,,,and for a lovely accompliment (is that a word?),,,,,,ile come back to that,,

I sometimes suspect Mike does not take this forum seriously.

Greenskins recipe;

Buy some meat from Morrisons

Grill in your combi microwave

Eat

Fecking delicious.Bet Nigella would give her automatic chip peeler to have thought of that simple but oh so effective titbit.

Revenge, a dish best served cold.

Peggy's cauliflower cheese

Ingredients

• one cauliflower
  
• a packet of onion sauce mix
  
• a load of cheese

Method
1. Cut up the cauliflower, wash it and bung it in the steamer
2. Make up the packet of onion sauce as per the destructions on said packet
3. Grate or finely chop or crumble a load of cheese into the sauce until it tastes nice and cheesy
4. When the cauliflower's cooked (but not before), put it on a plate and pour the sauce over it
5. Eat it while it's hot

Peggy's cauliflower cheese de luxe (that is your actual French that is)

Ingredients

• one cauliflower
  
• a packet of onion sauce mix
  
• a load of cheese
  
• a packet of breadcrumbs

Method
1. Cut up the cauliflower, wash it and bung it in the steamer
2. Make up the packet of onion sauce as per the destructions on said packet
3. Grate or finely chop or crumble a load of cheese into the sauce until it tastes nice and cheesy
4. When the cauliflower's cooked (but not before), put it in an ovenproof dish and pour the sauce over it
5. Liberally sprinkle breadcrumbs on the top
6. Finely slice (I find a vegetable peeler useful for this) some more cheese and lay strips of it over the top
7. That was in the wrong order, so put some more breadcrumbs on top
8. Bung it in the oven (which you should have preheated several minutes ago) (remembering to remove any pans which might make a burning smell) until the top goes a bit brown and crunchy looking
9. Eat it while it's hot

Tonight I shall mostly be eating swan.

The queen will want a word with you.

greengenes will have to catch his own i'm afraid

Not all Swans are owned by the Queen, some are owned by Oxford and Cambridge universities who gorge on them in feasts just to show that Swan is available to the masses as well. And the occasional Albanian.

Near me there's a Nestle factory and a couple of years ago there was an influx of eastern europeans who set-up camp in the fields next to the factory, and they were hired on a daily basis.

They didn't really cause any trouble, except there were quite a few swan carcasses found nearby.

Must taste better than Shreddies I suppose.

I have a mate who's recently moved to NZ and taken over an on location catering company. His last gig was with Master Chef NZ and one of the experts/presenters is an ex chef called Ray McVinnie. He created this recipe for my mates company to cook on location. I've not tried it yet but my dad's had a go and reckons it's pretty good. So here it be....

Lamb Cutlets with Butter Bean Purée

1 teaspoon each ground cinnamon and turmeric
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
5 cloves garlic, finely chopped
4 tablespoons olive oil
24 lamb cutlets
3 x 400g cans butter beans, drained and rinsed
125ml extra virgin olive oil
juice and grated zest of 1 lemon
salt to taste
8 small vine-ripened tomatoes, cut into wedges
1/2 cucumber, cut into bite-sized chunks
1/2 cup Kalamata or other good-quality black olives
flat-leafed parsley sprigs
lemon wedges for squeezing

Mix the cinnamon, turmeric, cumin, pepper, garlic and oil
together.
Place the cutlets in a large bowl and add the spice mixture.
Mix everything well so the cutlets are evenly coated with the
mixture.
Cover and reserve for 20 minutes, or do this the day before and
refrigerate overnight if desired.
Put the beans in a saucepan with a 60ml of water or chicken stock
and gently heat over moderate heat.
When hot, place in a food processor and add 60ml of the extra
virgin olive oil, and the juice and zest.
Process until smooth, taste and season with salt and pepper.
Place in a heatproof bowl, cover and place the bowl over a
saucepan of gently simmering water to keep warm.
Panfry or barbecue the cutlets in batches over high heat until well
browned and just cooked through (2-3 minutes each side).
Serve the cutlets on the bean purée with the tomato wedges,
cucumber chunks, olives and parsley scattered around them and
the remaining extra virgin olive oil drizzled over the top.
Put lemon wedges on the side for squeezing.
Serves 4-6.