worlds most awsome dinner

[TdC]

Pics

I have some from older quiches, but the pic from this one seems to have vanished

 

[TdC]

by which I mean to say it's on my facebook. let me poke about my phone for a bit...

 

[TdC]

yup, found it again. dropbox wasn't syncing as my battery was low, hey ho. this is it fresh from the oven.

edit: let me just crop that cos it's huge 0o

 

[old.Tohtori]

A good steak is only as great as the taters with it.

 

[Moriath]

And the onion rings mmmmmm

 

[dysfunction]

Found their service was a bit meh for the price. We had a waiter forget drinks and all sorts. For a meal that cost over a thousand pounds you expect absolute perfection from the staff. anything else is a pisstake in my view and I heavily downgrade tips from poor service in expensive restaurants.

Hawksmoor, on the other hand, was amazing last I went. Our waiter gave us loads of advice about the meat and what to drink and other stuff. the cocktail bar in the seven dials hawksmoor is insanely good. It's massively expensive, though, but you get what you pay for.

I've not been to Hawksmoor so can't compare service but I have always been very impressed with the service at Gaucho.

 

[gohan]

A grand????? Teh fuck!! For how many? needs to be at least 10 of you including drinks for that to even be comprehensible.....

Here I am living mightily on £1 a day (challenge for the month) and you're spunking 3 years worth of food in 1 night.

 

[Lamp]

I am living mightily on £1 a day

What about bills? or that just food?

 

[DaGaffer]

You could easily spend a grand just on the wine list in Gaucho, and quite a few other restaurants. Got to say I've never spent anything like then when it was my own money (about £7-800 at the River Cafe on my Dad's birthday would be the most I've spent with my own cash, that would have been...six adults and a child.)

 

[Raven]

You would be a fool to do so...

You don't need to spend loads on good food (or wine), some of the best restaurants are very reasonable.

 

[Chilly]

A grand????? Teh fuck!! For how many? needs to be at least 10 of you including drinks for that to even be comprehensible.....

Here I am living mightily on £1 a day (challenge for the month) and you're spunking 3 years worth of food in 1 night.

just me. light lunch.

I think there were 8 or 9 of us and Zarjazz bought the most expensive bottle of wine on the list.

 

[Lamp]

Some of the best food I've ever eaten was actually not in a poncy London restaurant. Its been simple food, cooked with just a few but very fresh ingredients on a Greek island, or somewhere in Spain, under a cool canopy overlooking the Med, with the smell of coffee in the background, and the sights and sounds of summer. Bliss.

 

[Chilly]

Some of the best food I've ever eaten was actually not in a poncy London restaurant. Its been simple food, cooked with just a few but very fresh ingredients on a Greek island, or somewhere in Spain, under a cool canopy overlooking the Med, with the smell of coffee in the background, and the sights and sounds of summer. Bliss.

I used to love going out for dinner in Malta. Pick a random sea front fish restaurant and order anything and instantly win.

 

[DaGaffer]

Some of the best food I've ever eaten was actually not in a poncy London restaurant. Its been simple food, cooked with just a few but very fresh ingredients on a Greek island, or somewhere in Spain, under a cool canopy overlooking the Med, with the smell of coffee in the background, and the sights and sounds of summer. Bliss.

Totally agree. I can still remember eating a tuna salad in Santorini over 20 years ago and thinking it was literally the most perfect meal I'd ever had. I've actually tried to replicate it so many times and never got it quite right because - no clifftop restaurant and sparkling blue bay.

 

[Lamp]

Now I want to go on holiday

 

[Zarjazz]

I think there were 8 or 9 of us and Zarjazz bought the most expensive bottle of wine on the list.

Actually there were only 5 of us for the main meal, a few people turned up later for drink & chat. In my defence I had won £20k that month from poker and felt I could afford to splash out a bit on pricey plonk

 

[caLLous]

Totally agree. I can still remember eating a tuna salad in Santorini over 20 years ago and thinking it was literally the most perfect meal I'd ever had. I've actually tried to replicate it so many times and never got it quite right because - no clifftop restaurant and sparkling blue bay.

It was Green curry in Phuket for me, about the same amount of time ago, thrown together in an outside kitcheny-bit by the beach. I can still taste it and I've never had anything like it since.

 

[TdC]

FAO Lamp I wrote this out for a lady friend but thought you could be interested.

TeedleQuiche (easy version)

Note: I assume that you have things like a (square) baking dish with high sides (quiche rises a little, hence the high...sides ), oven, oven gloves, mixing bowl. I also assume that you have cleaned / washed / peeled / whatever the leeks, shallots, chilli, garlic and cherry tomatoes

Cooking time: 25 mins preparation, about 40 mins oven, about 10 mins to cool

Needed:
3 medium eggs
+ / - 600 grams grated cheese (I use a mix of old and mature cheese for flavor)
150 grams of butchers bacon (butchers because store bacon in the whole Netherlands is extremely rancid)
two small leeks
two cloves of garlic
a chilli
a shallot about as big as an egg
about 15 cherry tomatoes
1 liter of whole milk
about two finger widths butter
premade puff pastry cos I'm lazy
sea ​​salt, freshly ground pepper to taste
fork
sharp kitchen knife
pan

Preparation:
a) set your oven on to 190C (this works well in my hot-air oven).
b) Open the package and remove the pastry slices from each other so they can thaw.
c) put your pan on the fire and throw half the butter in.
d) while warming pan, grease the baking dish with the rest of the butter with your HANDS, not some brush because that's gay.
e) when your pan is hot and butter of good color, fry all the bacon on both sides until it is crispy. when a slice is ready place it on the plate. try not to eat all the pieces because they actually have to go in the quiche.
f) when the bacon is cooked (crispy fried) set the pan's heat lower and cut the leeks, garlic, chilli and shallots into small pieces and chuck them in the pan in the bacon fat.Leave the heat low. Also chop the cherry tomatoes into quarters and set aside.
g) build a base layer in your baking dish from puff pastry slices, bottom and sides. These slices should now be a bit thawed and therefore easier to form / stick together / manipulate in other ways.
h) After building the to-be-crust, the baking dish can go in the oven for about 10 minutes. We do this to activate the puff pastry.
i) stir the leek / pepper / shallot / garlic mix.
j) break the three eggs into your mixing bowl and whisk them together with the fork. sprinkle some salt and pepper casually for taste and toss your hair backwards like you're a rock star.
k) put the grated cheese in the mixing bowl and stir the contents up a bit with the fork.
l) open the carton of milk and pour a little more than half but less than three-quarters of the contents into the mixing bowl and mix in with the fork. The idea is that there is so much milk that the contents is semi liquid. If you're thinking "milk", then there is too much milk and your end result is too moist (but still tasty) ... if you're thinking "grout" there is too little milk.
m) remove the pan from the heat and dump the leek / shallot / pepper / garlic mixture in the mixing bowl and mix it with the contents of the bowl with your fork. No more hob needed so turn it off.
n) take the fried bacon in your HANDS and crumble it into pieces above the mixing bowl. Fingers may be licked, even yours presumably. Grab the cherry tomato quarts, throw them into the mixing bowl and mix the contents of the bowl again together with the fork (last time hehe).
o) Take the baking dish from the oven and set it down on a heat-proof surface. Pour the contents of the mixing bowl into the baking dish. If you really want to get snobby smooth the surface.
p) oven tray in the oven and set a clock for 40 mins.
q) look at the huge mess in your kitchen and think about how long you can get away without having to clean it up.r) pull out a bottle of wine and put a fine CD on. pour yourself a generous glass, YOU cooked so YOU need to rehydrate.
s) after 40 mins or so check the quiche: the surface should have developed a yellow-golden crust. If it quite there or the contents of the dish is a bit jelly-like if you give it a light shake (oven gloves ) put it back in the oven for an additional 10 mins. Repeat (s) until you are satisfied or too hungry to care.
t) put the dish on your heat-proof surface and leave it alone for 10 mins. trust me. Pour yourself another glass of wine, and if you have guests consider sending them away so you can eat the whole quiche by yourself.
u) put a new CD and serve the quiche. Pretend you always have such divine food put on the table. Thank Teeds for a great successful evening. Flirt with your guests. Drink lots of wine. Laugh, often and exuberantly.Enjoy!

NB it's translated from Dutch pretty casually so if there's any odd phrasing in there that's probably me

 

[Raven]

I might give that a whirl at some point, less the leaks though because they are the most horrible thing imaginable.

 

[TdC]

I like leeks. Still, I suppose you could trade them in for an extra shallot.

 

[Lamp]

A good steak is only as great as the taters with it.

TBH, a beautifully cooked steak on its own and a glass of red will do me. Quite happy to give spuds the elbow.

 

[Fafnir]

Made this last week

four hours on the stove and totally delish, moosse bourguignon, with hasselbacks taters.

 

[Job]

Ive eaten steak in every country ive been two and the hands down no contest winner is wales..get a steak in Rhayader and youll think youre eating buter that tastes of steak.

 

[gohan]

What about bills? or that just food?

Just food, it's actually suprisingly easy is you plan ahead and get a bit inventive with your cooking, has been quite fun so far.

 

[old.Tohtori]

How do you make those hasselbacks? Never seen that before and looks good. Oven, pan, cooked then oven?

 

[Aoami]

slice taters real thin, almost all the way down, bung in the oven with lots of oil and then some garlic/herbs if you want

 

[Hawkwind]

Posh food -
Thinly sliced duck breast medium cooked with fruity sauce (blackcurrent is fav), steamed veg and gratin dauphinois tats
Pub Food -
Steak & Kidney Pie made with a rich ale gravy
Sausage with onion gravy and mash
At home -
I do make a very mean Cod in Parsley Sauce with Onion & Garlic Mash and peas, heavy on the parsley sauce
Stir Fry with peanut & marmite sauce
Seafood Pad Thai

 

[Fafnir]

slice taters real thin, almost all the way down, bung in the oven with lots of oil and then some garlic/herbs if you want

pretty much, but use real butter, melted in micro, grate some garlic in, brush the taters with the butter, put in oven 225C for 25 min, remove taters from owen, brush some more butter in
sprinkle some fresh breadcrumbs and some nice grated cheese ontop into the owen for anotehr 20 min.

And leftovers should be eaten the same day or day after, cause they tend to get really soggy in the fridge after a day or two, but they are nice snack with some aioli

 

[fettoken]

Made this last week

four hours on the stove and totally delish, moosse bourguignon, with hasselbacks taters.

Gonna need the recipee for that moose stew. Give here!

 

[Lamp]

How do you make those hasselbacks? Never seen that before and looks good. Oven, pan, cooked then oven?

http://www.bbc.co.uk/food/recipes/hasselbackpotatoes_72995

Personally, I would give the cheese the elbow, and use copious amounts of crushed fresh chillis instead. Eat whilst watching Game of Thrones. Win.