The gourmet cooking and fine dining thread

That’s a very ignorant comment

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oooh

Stick to the throwing all the food in the fridge onto the plate thread mate, that’s your standard.

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No doubt you’ll be along to tell me I should have thrown a bit of curry powder on top :laughing:

Thanks. It’s a Christmas dinner party classic. That’s not a bad suggestion about the curry powder. Would you have any reservations about it potentially ruining the delicate nature of the soup?

No, use a small amount, maybe a half teaspoon when you are sautéing the onions.

Parsnip, Apple and roast chestnut soup is a favourite Christmas soup of mine. Can be hard to get the balance right but when you do it’s superb.

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My mouth is watering at the thoughts of that.

Miso marinated sablefish (commonly called black cod although not from the cod family), from the extraordinary Japanese chef Nobu Matsuhisa.

Simple to make but definitely gourmet. Bring 1/4 cup sake and 1/4 cup mirin to the boil, stir in 4 tbs light miso paste and 3 tbs brown sugar. Cool to room temperature and marinate the fish in the fridge for 2-3 days. Sauté for 2 min a side and then into a 200C oven for 5 minutes.

Flip them over obviously and marinate flesh side down. Wrap tightly with cling film.

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Game changer here lads, the Ninja Woodfire outdoor oven.

Eight(8) modes of cooking including pizza (700F) and speciality roast. This is its first outing, bonelesss prime rib, 10 min at 700c then 275 until medium rare.

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