Borotommo
Well-known member
Your best 3 courses and how you cook them
1. Tom Yum - finely chopped onion, garlic, lemongrass and red chilli fried until soft then soaked in white wine and lime juice, allowed to reduce. Add fish stock, button mushrooms, cherry tomatoes and Kaffir lime leaves. Simmer for half an hour. Serve with a slice of crusty white bread.
2. Schweinshaxe - pork knuckle rubbed with salt, garlic and olive oil, roasted for about 3 hours in a pan with onions, thyme and a good bitter. Served with slow reduced gravy using some of the meat/beer juices and water from the veg. Dauphinoise potatoes (or a good garlic/cheesy mash), green beans, braised red cabbage and some home made apple sauce
3. Creme de Yorkshire - hot smooth vanilla custard with nutmeg served in a Yorkshire pudding, made with slightly sweet, slightly salty batter. Sugar tweal and fresh raspberries.
As Gregg would say, “AN ABSOLUTE TRIUMPH, MY SON”.
1. Tom Yum - finely chopped onion, garlic, lemongrass and red chilli fried until soft then soaked in white wine and lime juice, allowed to reduce. Add fish stock, button mushrooms, cherry tomatoes and Kaffir lime leaves. Simmer for half an hour. Serve with a slice of crusty white bread.
2. Schweinshaxe - pork knuckle rubbed with salt, garlic and olive oil, roasted for about 3 hours in a pan with onions, thyme and a good bitter. Served with slow reduced gravy using some of the meat/beer juices and water from the veg. Dauphinoise potatoes (or a good garlic/cheesy mash), green beans, braised red cabbage and some home made apple sauce
3. Creme de Yorkshire - hot smooth vanilla custard with nutmeg served in a Yorkshire pudding, made with slightly sweet, slightly salty batter. Sugar tweal and fresh raspberries.
As Gregg would say, “AN ABSOLUTE TRIUMPH, MY SON”.