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Baked Halibut with a Leek & Saffron Risotto.

Wow, that is spooky! That is almost exactly my go to recipe. The only thing I do different is to add some Mozarella at the same time as the parm. I vary it sometimes by leaving out the pasta. Instead I like to roast small cubes of potato after tossing them in olive oil, chopped rosemary, garlic...

I would add that the longer you cook it the deeper the flavour. I do mine on the lowest heat for a minimum of two hours. Five is better. When it gets a little dry while cooking, instead of a splash of water or stock I add half a cup of full fat milk. I find it tenderises the meat wonderfully.

Toad In The Hole with onion gravy!

I tend to have the heat quite high before adding the oil. Once you get a good sizzle turn the heat down to medium and continue cooking. Nothing sticks for me when using this method. I would say a good quality heavy based pan should make a significant difference.

Chicken Balti, Pilau rice and Peshwari Naan bread! Can't wait!:smile:

We had chicken & smoked sausage gumbo with Jasmine rice. And very nice it was too!:smile:

If in doubt, throw it out. Never worth the risk.

This is how I do it. In Italy it's called ragu. Ingredients Imperial Metric Minced beef 14oz 400g Pancetta or streaky bacon 4oz 110g 4 large tins plum tomatoes 14oz each 400g each 1 large onion 2 large garlic cloves 3 bay leaves Sprig of rosemary or a teaspoon of dried rosemary...

How do you make a chicken croquette? They sound rather nice!:smile:

Wow!!! That looks absolutely delicious!:ohmy:

I would say rare roast beef, horseradish, sliced beef tomato and a good grind of black pepper. Instead of butter I would use mayo. The bread would be thick cut multi-grain.:smile:

Medium rare. If a steak is well done I don't see much point in eating it really.

I was going to strain but I guess you're right, a little texture is necessary. I'll definitely do as you say regarding the reducing though! Any time saved is fine by me!:smile:

OK guys, i'm planning on doing a mushroom and dill sauce for some baked Halibut steaks and I want to know if this sauce is going to work. Heat saute pan. Add chopped shallot, finely chopped mushrooms and a little wine vinegar. When vinegar has nearly gone add a glass of white wine and reduce...

You can still make it, yes.

OK, I asked the wife to get a piece of beef for today. Forgot to say I wanted ribeye and she comes back with a lump of topside (top round???). Now although there's a piece of fat on top the actual meat has no marbling of fat. I'm thinking of putting it on a bed of root vegetables, pouring half a...

I do like a little heat so I plan to do this. I can't get Jalapeno locally so standard chillis will have to do. OK, so I plan to sterilize my jars, fill with peeled cloves of garlic and a sliced chilli in each jar. I'm then going to dissolve a tsp each of sea salt and sugar in rice wine vinegar...

Thank you! I shall make some this weekend.:smile:

I adore garlic but i've never heard of it pickled. How do you use it? Sliced with chicken on a sandwich? As part of a salad?

Excellent! I have a couple of very nice rib-eyes for the weekend!

I've heard it works particularly well with steak. Do you know if that's true?

To brine or not to brine? Mmm, I think the key is not to overcook, that way you will have nice meat. However you prepare it.

Fanny Craddock!

Tabouleh?