Recent content by chrismcphee

The usual Sunday roast. Roast beef with herb, mustard and flour coating, roast potatoes, homemade Yorkshire puddings and multifarious veg. Plus a red wine & beef stock gravy. Stuffed. :pig:

You should try anything by Pat Chapman. This is his latest http://www.amazon.co.uk/New-Curry-Bible-Pat-Chapman/dp/184358087X/ref=sr_1_1?s=books&ie=UTF8&qid=1394813703&sr=1-1&keywords=pat+chapman. He founded the Curry Club in the UK and his recipes are easy to follow and rarely go wrong. He also...

Change of plans in the end. After the snowstorm we had here yesterday, we lent our snowblower to the neighbour's son so he could clear his driveway. His mother came out of her house shouting "Don't cook, don't cook" and promptly delivered us some roti, goat curry and a chick-pea curry side...

Left-overs for us. Last night I used some turkey meat left over from the Sunday roast, put together a mushroom sauce and then brought out the ever-reliable Breville Personal Pie Maker. They've been in the fridge all day - apart from the two that fell victim to my teenage son last night - and...

More often than not the fat is gone. That's often the same for a decent pork roast, so no crackling. I'm not sure why they do it, but I'd guess it's something to do with a customer base that isn't that well educated when it comes to meat fat / roasts etc. In England I think you'll still see...

If the roast has had all the fat trimmed off it - as they seem to love to do in our Canadian supermarkets - then I will often ask for some loose beef fat which I'll add to the roast before it goes in the oven.

325 for an hour? What weight is it? Sounds like it might not have been in there long enough. I normally cook a roasting joint for 20 mins per pound plus 20 mins. I chop some onions, carrot & celery, drizzle them with olive oil & sit the roast on top. Add some olive oil, S&P, dry mustard powder...

We get Food Network Canada here...and it USED to be good. It USED to have cooking and recipes and you would learn things. Now we have wall-to-wall Fieri, Chopped and Restaurant Takeover. Dull, dull, dull. I've taken to watching PBS or TLN for Lidia's Italy.

I recently replaced some old knives with Victorinox (the Swiss Army Knife people). Cooks Illustrated rated them very highly so I picked up a chef's knife, filleting knife, santoku & carving knives. All at around $40 each. Very happy with them. I deliberately didn't get a knife set as I had...

I have the Victorinox 10" chef's knife, the 7" Santoku and the 8" filleting knife. Love them all, a massive upgrade on my previous motley collection.

Indeed, that's exactly what it is. I come from a Jewish/Catholic family, so we would get chicken liver pate on matzos for Christmas, and fish balls on a Friday! Traditions I've passed on to my kids. And you could watch all the Catholic families coming back from Mass on Sunday stopping at the...

One of our Christmas staples is our chicken liver pate. It's made very simply, chopped onion gently fried in butter and then whizzed in the fp with one hard-boiled egg. The chicken livers are broiled or fried in (more) butter - depending on how guilty we're feeling that day - with some salt...

The last couple of times I cooked beef heart was in the slow-cooker, with kidneys and some prepared oxtail sauce. Made the most delicious beef & kidney pie filling.

As it's Sunday we nearly always have a roast dinner. Tonight it was a pork loin which I cooked according to Julia Child's covered roast pork recipe. Marinated in herbs, allspice and salt for 6 hours or so, then sealed and cooked in a covered roaster at 325 with onions, carrots and a little red...

I'm in the partially-covered camp. Plenty of aromatic veg in the bottom of the roasting tin - carrots, leeks, celery, garlic, onions (skin on) - with some liquid added. The liquid is either stock or white wine. I cover the bird and roasting tin tightly in foil for the first hour, and then remove...