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Revival?
- Thread starterReefTroll
- Start date
Thread Status: Hello
, There was no answer in this thread for more than 60 days.
It can take a long time to get an up-to-date response or contact with relevant users.
It can take a long time to get an up-to-date response or contact with relevant users.
Al,
encouraging people to cook is a great and worthy idea.
Here in the UK cooking is no longer taught in schools, so unwrapping a pizza and setting the timer on a microwave is the sum total of their culinary skills.
But I don't think you will get many takers by stipulating the ingredients, it's just too much hassle.
How about a general contest where people submit whatever they've made that week, perhaps with a seafood theme.
Then you could judge the best plate of food based on difficulty and originality.
Hopefully there will be a few more contestants that way.
encouraging people to cook is a great and worthy idea.
Here in the UK cooking is no longer taught in schools, so unwrapping a pizza and setting the timer on a microwave is the sum total of their culinary skills.
But I don't think you will get many takers by stipulating the ingredients, it's just too much hassle.
How about a general contest where people submit whatever they've made that week, perhaps with a seafood theme.
Then you could judge the best plate of food based on difficulty and originality.
Hopefully there will be a few more contestants that way.
not sure about the comp but the missus made a save meal with some fresh mackerel and cod i caught.
Mix some olive oil, lemon juice, smoked paprika, and ground cumin into a paste. Fillet fish and score skin to flesh. rub marinade all over and let sit for 30mins. Grill 3mins each side. Serve with a nice salad....
WOW!!!!
Mix some olive oil, lemon juice, smoked paprika, and ground cumin into a paste. Fillet fish and score skin to flesh. rub marinade all over and let sit for 30mins. Grill 3mins each side. Serve with a nice salad....
WOW!!!!
Also caught a big cod the other day.
Cut up whole potatoes (leaving skin on) into chunky chips. Cover with generous olive oil, season with large sea salt crystals and coarse ground black pepper. Stir all very well. Preheat oven to its hottest setting and cook til crispy and soft in middle (bout 25-35mins)
Mixed some beer and flour in a big bowel with a hint of cumin powder and paprika. Flour some large fillets and throw into batter.
Shallow fry in large paella pan (or any pan large enough that will spread heat) for 4 mins a side then bang in heated oven for a further 5 mins.
Yum... some pics here
http://forums.deeperblue.com/ireland/89481-ireland-spearing-2011-a-39.html#post845307
Cut up whole potatoes (leaving skin on) into chunky chips. Cover with generous olive oil, season with large sea salt crystals and coarse ground black pepper. Stir all very well. Preheat oven to its hottest setting and cook til crispy and soft in middle (bout 25-35mins)
Mixed some beer and flour in a big bowel with a hint of cumin powder and paprika. Flour some large fillets and throw into batter.
Shallow fry in large paella pan (or any pan large enough that will spread heat) for 4 mins a side then bang in heated oven for a further 5 mins.
Yum... some pics here
http://forums.deeperblue.com/ireland/89481-ireland-spearing-2011-a-39.html#post845307
Not sure I like the idea of cooking stuff in a bowel :yack
Apart from that, sounds delicious!
I prefer to give y'all a "basket" of basic ingredients 2 or 3 items and then off to the races! For instance Bobdonny's fish is straight forward and well done. Plated nicely (love it when a fillet hangs over the edge of an ample plate...hmmm ample--let's not get distracted). However his offering would be upstaged by a sole or flounder prepared whole! :head Not fair--let's get everyone evened out with the ingredients, plus what you have at hand in your home pantry or region and get'er done! If you must sub out an ingredient due to availability let me know and keeping it in the same vein--shellfish for shellfish/palagic fillet for like fillet I'll make a ruling. :chatup Remember it's my kitchen. :martial
Have you tried scallops on a bed mashed potato and black pudding?
Wowzers!!
I got a nice bass yesterday and 2kg of mussels. I am goona stock up on some scallops tomorrow and have a nice big paella tomorrow evening for family (bout 8-10 people).... yummmy
Al, I usually check my stocks and figure something out? Last night I marinaded my bass is soy, honey and a drop of oyster sauce.
Throw out the ingredients and I'll see what I have?
Ok Ladies and Gentlemen!
Here we go with the first entry :
Crispy Prosciutto Wrapped Scallops and Asparagus.
Ingredients:
12 Scallops with Roe
12 Asparagus Spears
6 strips of Prosciutto
Method:
1) Clean scallops of "poop-tubes"
2) Trim asparagus of woody end and discard ends
3) Blanch asparagus, then throw into cold water
4) Lay two spears side by side
5) Place two scallops on each with roe overlapping in centre
6) Wrap tightly with cut down strips of prosciutto, trimmed so it covers all of the scallops
7) Cook bundles, both sides, with hot pan until prosciutto is crispy
8) Season with salt and pepper
10) Consult your baby for correct ingredient usage
11) Serve and relax
Here we go with the first entry :
Crispy Prosciutto Wrapped Scallops and Asparagus.
Ingredients:
12 Scallops with Roe
12 Asparagus Spears
6 strips of Prosciutto
Method:
1) Clean scallops of "poop-tubes"
2) Trim asparagus of woody end and discard ends
3) Blanch asparagus, then throw into cold water
4) Lay two spears side by side
5) Place two scallops on each with roe overlapping in centre
6) Wrap tightly with cut down strips of prosciutto, trimmed so it covers all of the scallops
7) Cook bundles, both sides, with hot pan until prosciutto is crispy
8) Season with salt and pepper
10) Consult your baby for correct ingredient usage
11) Serve and relax
