We went to see The Guyotki last weekend. As usual had a great time and ate lots good stuff.
A French baguette can’t be compared with anything baked in the UK.
The macaroons were mouth watering and the cake I snapped in the patisserie when Moka was paying for the macaroons.
I can still taste it, while I’m typing and can’t decide what I could have done better. Of course the one at work is better, different cod, for sure, done by the professionals, plus I think I overcooked mine a wee bit ( didn’t time it very well, the chips took too long in the oven ).
I bought my cod and marinated it last night, following all the advice from Dinings Kitchen, to make sure it soaked in all the flavours. The marinade was chilli garlic paste, sesame oil, soy sauce and sugar. At work it’s simply grilled, I wrapped mine in the foil and baked it and finished it off under the grill, served with home made oven chips and minted peas. Very pleasant, but there is room for improvement.
That will be my staff meal for everyone tomorrow. A wee bit bigger portion though.
I bought 2 kinds of nice chorizo from Waitrose’s counter this morning, the more spicy it is, the better for this dish, if not spicy, can be played around with using some chilli oil or chilli garlic paste, that I still happened to have had in the fridge. I fried it up with some chopped onions, celery, an aubergine, a few cup mushrooms, added a can of good passata and adjusted the flavours with some seasoning and chilli stuff. Cooked the pasta, tossed it in, a generous amount of lovely fresh rocket on top and parmesan. Yum.
Yumminess from Hugh Fearnley- Whittingstall. Second time within 2 weeks I’m making it; last week for the boys at work to make up for the extra work I made them do when I screwed up a take away and pissed everyone off. Tomorrow I’m having another new culinary experience, I’m cooking a staff meal for us,never cooked a 15 men dinner in my life, surely it will require some help, but nevertheless. The cake is coming along, as a dessert.
250 g of dark chocolate was melted with 250 g of butter. 4 egg yolks creamed with 200 g of sugar ( white and brown, just as Hugh suggests ) , egg whites whipped up. The chocolate and butter mix was added to the eggs, nicely mixed, 50 g of plain flour and same amount of ground almonds added in, and then, in bits, the egg whites. Topped with flaked almonds- my touch- and baked for 30 minutes in 170 degrees. Until just set, should be quite wobbly inside.
My second touch this evening, I sliced it in half and spread some lovely plum conserve by my Mum, just to make it a bit different. Two little ones are for us, the big one is for tomorrow.
