Nice, no photos of the Paella ?
20oz 100 day aged rib eye (well, cut from the forerib so not quite the same in my mind).
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Nah but lets have a photo of Nigella
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Mr Bear, your pie looks divine. Did you make it with self raising flour or use bicarb-soda / baking powder? Your pastry looks very light and slighly flakey. Btw that pie is screaming for a dollop of creme fraishe
I always appreciate a pic of Nigella thanks Dan. Let's do her together eh![]()
chicken done in a slow cooker is awesome and so simple.
chop up a carrott, stick of celery and an onion put all into slow cooker
cover your chicken in what ever herbs or spices that take your fancy. place chicken breast side down onto the veg.
put lid on cooker, plug in for 4 to 6 hrs depending on size of chicken.
you get one moist juicy bird.
but look at all the fat in it![]()
Do you know its very grounding for me to come into EADD and see Mr Bear and Your-Very-Good-Self's recipes and culinary creationsIt makes the world seem a better place and nournishing. Good Peoples You Lot
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Fat is good, it means nicely basted meat as it cooks.
I dunno, I'm just going to cook it an eat it plain I think. Maybe a little garlic and in the pan when it's roasting, then deglaze with water/wine, reduce, beurre monte as a little pan sauce whilst it rests to moisten the plate a touch but other wise I'll just eat it plain.
I tend to do either that or if I can be fucked (which is rarely) I'll make bernaise which is my favourite steak/roast turbot sauce I think. When I spend the money on something like an expensive steak like that or a pricy bit of fish I think to just sit and eat that thing with bernaise and just have a greedy sized portion is the way to do it for me. No need for any accompaniments really, just enjoy the thing for what it is with a little dipping sauce or jus.
Fat is good, it means nicely basted meat as it cooks.
Do you know its very grounding for me to come into EADD and see Mr Bear and Your-Very-Good-Self's recipes and culinary creationsIt makes the world seem a better place and nournishing. Good Peoples You Lot
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Hiya KateThanks, I made it myself with self rising floor, butter, sugar and salt. Creme fraishe would have been perfect or some custard, was lovely as it was as it was still piping hot. We ate half last night and just finished the other half tonight :D. Whats Pizza eve?
I always appreciate a pic of Nigella thanks Dan. Let's do her together eh![]()
Good idea![]()