Foodies

[Tricky Dicky]

Right, I don't think we've had a food related thread for a while, so, after a year without an oven at home for one reason or another, my new kitchen will be finished this week, so the question is what dish should I christen it with this weekend ?

I likes me food and I likes me cooking, so, I could go for a simple Lasagne, with a 3 or 4 hour slow cooked ragu, maybe a nice gujarati style oven cooked curry , or should I go traditional british with a nice Roast chicken and the works - or something else completely, what say you good people ?

 

[surrey jim]

roast chicken

 

[aftershavedave]

try a seasonal cassoulet. just perfect for a foody mini-project and great for the chilly weather

 

[Couldn't Be Hyypia]

Gigot of lamb

Leg of lamb with garlic and rosemary pushed into the flesh. Roasted directly on the shelf over a big tray of thinly sliced seasoned potatoes.

Meat is lovely and flavoursome and the juices drip into the spuds. Pots go crispy on top and soft and moist underneath. It's what ovens were made for.

From Nigel Slater's Real Cooking - based on a very traditional French recipe Gigot of lamb a la boulangere (slow cooked in the residual heat of the baker's ovens after the bread had been cooked). Happy to post the recipe if you want it.

 

[Clothes Peg]

Something that co-ordinates well with a burning chemically type smell. In my experience, new ovens tend to stink out the kitchen for a few days before they're 'worn in'. Could create a weird aroma in the house if combined with curry.

 

[Lady Whistledown]

Why not a curry for Saturday evening, followed by a proper Sunday roast the next day?

 

[Tricky Dicky]

Gigot of lamb

Leg of lamb with garlic and rosemary pushed into the flesh. Roasted directly on the shelf over a big tray of thinly sliced seasoned potatoes.

Meat is lovely and flavoursome and the juices drip into the spuds. Pots go crispy on top and soft and moist underneath. It's what ovens were made for.

From Nigel Slater's Real Cooking - based on a very traditional French recipe Gigot of lamb a la boulangere (slow cooked in the residual heat of the baker's ovens after the bread had been cooked). Happy to post the recipe if you want it.

That's a good call - I think I have the book.

 

[Tricky Dicky]

Why not a curry for Saturday evening, followed by a proper Sunday roast the next day?

Like your style Edna

 

[Lord Bracknell]

Why not a curry for Saturday evening, followed by a proper Sunday roast the next day?

Or have the roast on Saturday and curry (or stew) the left overs on Sunday? That way you get the REAL benefits of an oven.

 

[The Large One]

The answer to the world's problems...

 

[lost in london]

Steak tartare

 

[Tricky Dicky]

The answer to the world's problems...

... and presumably where your nickname comes from.

 

[Lady Whistledown]

... and presumably where your nickname comes from.

 

[Soul Finger]

... and presumably where your nickname comes from.

 

[Mendoza]

Lamb Kleftiko slow cooked with lemon, oregano and some luvverly sticky roast potatoes

 

[scooter1]

Fish pie. I made a really good fish pie last night with a good mix of coley, haddock, salmon and king prawns. Simple receipe, but great flavour

 

[Normal Rob]

Gigot of lamb

Leg of lamb with garlic and rosemary pushed into the flesh. Roasted directly on the shelf over a big tray of thinly sliced seasoned potatoes.

Meat is lovely and flavoursome and the juices drip into the spuds. Pots go crispy on top and soft and moist underneath. It's what ovens were made for.

From Nigel Slater's Real Cooking - based on a very traditional French recipe Gigot of lamb a la boulangere (slow cooked in the residual heat of the baker's ovens after the bread had been cooked). Happy to post the recipe if you want it.

like the sound of that - 3 questions

1 - oven temp?
2 - time?
3 - do you simply layer the potatoes?

cheers.

 

[Couldn't Be Hyypia]

Simple recipe - total winner

 

[Billy the Fish]

Lasagne is a bit of a wase of an oven. You need to do a f*** off big bit of MEAT.

 

[Lush]

... and presumably where your nickname comes from.

Third person to