Aussie Group reforms 2 :) - Page 7

finbar · July 21, 2002, 19:44

Quote:

Originally posted by Alexander's Horse
I think that's the first time I have seen an adult go to a dinner party and ask for the children's meal.

CONTEXT STATEMENT

Anyone who reads posts by Alexander's Horse in either this Forum or any other ACS Forum over the next few weeks should be aware that the snarling bitterness is directly as a result of having not been offered the portion of Lemon Cake With Vanilla Cream And Warm Berry Compote that Hydey declined.

Alexander's Horse · July 21, 2002, 19:55

Quote:

Originally posted by finbar

CONTEXT STATEMENT

Anyone who reads posts by Alexander's Horse in either this Forum or any other ACS Forum over the next few weeks should be aware that the snarling bitterness is directly as a result of having not been offered the portion of Lemon Cake With Vanilla Cream And Warm Berry Compote that Hydey declined.

And it was delicious too

finbar · July 21, 2002, 20:30

Thangyuverrymuch! You didn't even need to mine Dickens for a "Please, Sir, can I have some more?" to get a second serve. If you'd just set up a rhythmic bashing of the spoon on the table I'd've got the message. Truth be told, I was too busy calculating Hydey's cholesterol level - is there a number higher than infinity cubed? - to offer second serves. I should have. Sorry. God, I'm a shocking host.

Alexander's Horse · July 21, 2002, 21:05

Quote:

Originally posted by finbar
Sorry. God, I'm a shocking host.

I didn't want a second serve - the portions were perfect - I just would have enjoyed watching you serve up Hydey and then say "okay, who wants this?" each time after he had turned up his nose.

Its the little things I like about your cooking - like the way the vegetables in the minestrone melted in the mouth. Yummo.

War4ever · July 21, 2002, 21:31

dinner rocked did it .......

Alexander's Horse · July 21, 2002, 21:44

Quote:

Originally posted by War4ever
dinner rocked did it .......

Well "rocked" isn't a word I would have chosen but it was very enjoyable. Mr and Mrs finbar are wonderful hosts.

And I think I convinced Hydey to attack makeo.

finbar · July 21, 2002, 21:47

Quote:

Originally posted by Alexander's Horse

I didn't want a second serve - the portions were perfect - I just would have enjoyed watching you serve up Hydey and then say "okay, who wants this?" each time after he had turned up his nose.

Bugger! It never occurred to me.

Why didn't you suggest it during one of our contemplations of the ashtray?

Quote:

Its the little things I like about your cooking - like the way the vegetables in the minestrone melted in the mouth. Yummo.

Actually, I thought that brew was a little under-seasoned, but anyway. Good Minestrone needs an absolute minimum of 4 hours at the very gentlest simmer. That brew had about 6 hours. The simmer should be so gentle that the liquid is just moving. Thus all the flavours are extracted and you achieve the tenderness. Apart from cutting all the vegies to the same size - for equal cooking time - you also need to cut them into (at least) 3/4 inch cubes. Cut them too small and they will disintegrate in the simmering process. The absolute key, though, is to make it 24 hours before you're going to eat it and re-heat it. It's incredible how much more flavour the 24 hours maturing gives it.

finbar · July 21, 2002, 21:49

Quote:

Originally posted by War4ever
dinner rocked did it .......

It was a very pleasant evening chockers with stimulating, informed conversation. You should come next time, War.

Alexander's Horse · July 21, 2002, 21:52

Quote:

Originally posted by finbar

It was a very pleasant evening chockers with stimulating, informed conversation. You should come next time, War.

Yeah War - learn how to use a knife and fork and then come to the next one

War4ever · July 21, 2002, 22:13

shite i thought i would eat out in the kennel with you and Hydey!

Finbar , can you serve me up a virtual dinner please

finbar · July 21, 2002, 22:44

Quote:

Originally posted by War4ever
shite i thought i would eat out in the kennel with you and Hydey!

Finbar , can you serve me up a virtual dinner please

No probs. What do you fancy? Bear in mind that I limit myself to Italian food.

Alexander's Horse · July 22, 2002, 00:10

Quote:

Originally posted by War4ever
shite i thought i would eat out in the kennel with you and Hydey!

No Hydey is in the kennel. Otoh if he's prepared to drive 2000 kilometres over a weekend just so Mrs Hydey can enjoy a nice meal he can't be all bad.

Quote:

Finbar , can you serve me up a virtual dinner please

What? So you can have a gourmet mindf*ck and then go to McDonalds? Don't do it finbar!

finbar · July 22, 2002, 01:20

Quote:

Originally posted by Alexander's Horse
What? So you can have a gourmet mindf*ck and then go to McDonalds? Don't do it finbar!

I'm silly enough to think I can educate the lad's taste buds, even if only virtually.

War4ever · July 22, 2002, 20:23

i am at your mercy.....Finbar , go easy on me......

actually my pallate is somewhat refined

i have worked in a few fined dining restaurants as well as bars

finbar · July 22, 2002, 21:17

Okay, War, here's your entree ... enjoy!

FICHI BIONDI (BAKED FIGS WITH GORGONZOLA CHEESE)

Ingredients

* 8 thin slices prosciutto or cullatello
* 8 fresh figs
* 1 tablespoon butter
* 350g cream
* 150g Gorgonzola

Method

* Preheat oven to 400 degrees F.
* Wrap one slice of prosciutto around the middle of each fig and secure with a toothpick
* Melt butter, cream and Gorgonzola together in a saucepan over a low heat.
* Place figs in an ovenproof dish, pour cream sauce over and cover dish with foil.
* Bake for 7 minutes.
* Remove foil and bake for one minute.
* Place two figs on each serving plate and pour sauce over them.

Alexander's Horse · July 22, 2002, 21:30

*War reads with interest but decides McDonalds would be a whole lot quicker*

finbar · July 22, 2002, 21:55

War doesn't have to cook it, he just has to imagine eating the end result. This is virtual dining, after all.

War4ever · July 22, 2002, 22:21

*war trots off to make a meal is more like it*

that sounds yummy!!!

finbar · July 22, 2002, 23:35

I can assure you it's scrumptious!

You need good sized, nicely ripe figs. It was Mrs finbar's favourite entree of all time until she turned vegetarian on me and the dish doesn't work without the prosciutto.

Let me know when you've wiped the plate clean and I'll send you the main course. I suppose - given Hydey's allergy to just about everything in the culinary world and his refusal to eat just about anything that he isn't allergic to - I'd better ask what your preferences are. Meat? Fish? Anything else?

War4ever · July 22, 2002, 23:52

well i definitely enjoy a potato.....a green veggie / perhaps brocolli.....fish is great....snapper is wonderfull ,

i love carrot ginger soup...

stay away from cauli, eggplant, unless in small quantities and pukini's

other than that....my zest for food is legendary!!!!!!

finbar · July 23, 2002, 00:12

Mmmm. That's quite a range. I suppose I could do the Steamed Snapper I did for Mr and Mrs Horse and Mrs finbar on Saturday night. Even if it was very slightly underdone, thanks to Mrs finbar insisting that it was properly cooked when I suspected it wasn't.

Hydey · July 23, 2002, 04:40

Its ok finbar, the chips were cooked just right.

Messer Niccolò · July 23, 2002, 04:53

what exactly is a Steamed Snapper?

Hydey · July 23, 2002, 05:32

Steamed= method of cooking

Snapper= type of fish

finbar · July 23, 2002, 06:12

Quote:

Originally posted by Hydey
Its ok finbar, the chips were cooked just right.

I should hope so!

Actually, Hydey, tonight I made myself what I would've made you had I known you were serious about your preferences - Steak Sandwich smothered with Caramelised Onions, an Egg and some Bacon.

finbar · July 23, 2002, 06:13

Quote:

Originally posted by Hydey
Steamed= method of cooking

Snapper= type of fish

A-ha! I'm educating him!

Hydey · July 23, 2002, 06:31

Quote:

Originally posted by finbar

I should hope so!

Actually, Hydey, tonight I made myself what I would've made you had I known you were serious about your preferences - Steak Sandwich smothered with Caramelised Onions, an Egg and some Bacon.

Bastard

I love a good steak sandwich.

ON Topic mode "No darts for Hydey Wednesday night"

War4ever · July 23, 2002, 08:56

mmmmmmm. steak sandwhich......

actually finnie, i am not such a bad cook myself...nothing quite so grandiose .....but....this was for a first date...

baked cod with grilled grapes/strawberries/almonds
steamed brocoli, carmelized carrots and fluffy potatoes...

nice bottle of wine.....and XXXX for desert

not too shabby for a first date eh?

of course after that it was grilled cheese and soup

finbar · July 23, 2002, 20:02

Quote:

Originally posted by War4ever
mmmmmmm. steak sandwhich......

Mine was yummy last night. Split a focaccia and toast it. Start with a good dollop of horseradish, then a hearty handful of rocket leaves, then medium-rare chargrilled scotch fillet sliced on an angle, then caramelised onions, then (and this is where Hydey tunes out) a layer of chargrilled eggplant, a layer of sliced and oven-roasted Roma tomato, then (this is where Hydey tuned back in again) an egg and a layer of thin, crispy bacon.

On the side - potatoes sliced about 1/2 inch thick, tossed in olive oil, thyme and seasonings, placed flat on a baking tray and baked at 200C for about 40 minutes till crisp and golden.

... mmmmmmmmmmmm ...

Quote:

actually finnie, i am not such a bad cook myself...nothing quite so grandiose .....but....this was for a first date...

baked cod with grilled grapes/strawberries/almonds

Fruit with fish. Easier to pull off than fruit with meat, but still very brave.

Quote:

steamed brocoli, carmelized carrots and fluffy potatoes...

Yum.

Quote:

of course after that it was grilled cheese and soup

Isn't that always the case?

finbar · July 23, 2002, 20:11

War - you must've finished your entree by now. Just stick the plate in the dishwasher, thanks.

Here's your main. It's basically what I gave Mr and Mrs Horse and Mrs finbar the other night. The fish is a bit fiddley to prepare but it's worth it. You finish up with a sort of squat cylinder of fish which you then steam. Much easier to present on the plate than pieces of fish of differing sizes.

Steamed Snapper with Celeriac, Tomato and Capsicum

Ingredients

* 1kg snapper fillet
* 1 bunch celeriac
* 6 peeled garlic cloves
* 1/2 kg tomatoes
* 2 sliced red peppers
* 1/2 bunch thyme
* 1 punnet cress
* 100ml olive oil
* 1 pinch saffron
* salt
* pepper
* baguette

Method

Fish

Cut the snapper fillet down the natural seam in the centre. Remove the dark flesh. Trim the ends to form 20cm long pieces of fish. Lightly salt and roll up in cling film to produce a tight sausage. Rest in the fridge for a couple of hours. Cut into four pieces, remove cling wrap and place in oiled ramekins. Steam for about twelve minutes.

Celeriac Peel
Peel celeriac and cut into thick rounds, toss in oil, picked thyme, salt and pepper. Bake at 180º Celsius until golden for about 20 minutes.

Croutons

Cut ten elongated thin slices from the baguette. Brush with oil, season with salt and bake at 180º Celsius until golden. Save the remainder of bread to serve at table.

Sauce

Peel, deseed and roughly chop tomatoes. On a low heat start the garlic and 50ml of oil in a small pan. When the garlic is soft, add the tomatoes, peppers a little water and salt and pepper. Cook gently until the peppers begin to soften. Finish with the saffron.

To Serve
Place celeriac on the plate. Tip the liquid from the ramekin into the sauce and place the fish on the celeriac. Spoon the sauce over the fish and finish with the croutons and baby cress.

Serves 4