Christmas Tree 4004 Posted August 12, 2013 Share Posted August 12, 2013 Watched an interesting documentary last night on the River Cafe, London ran by Rosie and Ruth. Very interesting to see some of the big chefs did their time working there. Anyone been or used any of their recipes? Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted August 12, 2013 Share Posted August 12, 2013 Isn't that where Jamie Oliver came to prominence via one of the original TV shows about the place, for a start? Anyway, no, haven't knowingly used any of their recipes, though I'm sure at least one of their cookbooks would be in my collection if I'd been into cooking when they were at their height, if only as an easy Christmas pressie from the relatives. Neither the London River Café Cook Book nor the Italian Country Cook Book are particularly cheap second-hand on Amazon otherwise I'd be tempted to take a look even now. Link to comment Share on other sites More sharing options...
Christmas Tree 4004 Posted August 12, 2013 Share Posted August 12, 2013 Isn't that where Jamie Oliver came to prominence via one of the original TV shows about the place, for a start? Anyway, no, haven't knowingly used any of their recipes, though I'm sure at least one of their cookbooks would be in my collection if I'd been into cooking when they were at their height, if only as an easy Christmas pressie from the relatives. Neither the London River Café Cook Book nor the Italian Country Cook Book are particularly cheap second-hand on Amazon otherwise I'd be tempted to take a look even now. Spot on about Jamie. They showed that clip last night. Also Hugh Fearnly river cottage and several others who I can't remember. There's a River Cafe Italilian Kitchen book available on eBay for a couple of quid. Based on their TV show apparently. Worth a watch on demand for those interested. Link to comment Share on other sites More sharing options...
Christmas Tree 4004 Posted August 12, 2013 Share Posted August 12, 2013 One of their former chefs was raving about cabbage on toast drizzled with olive oil being one of the nicest things you'll taste. You have to cook the fuck out of the cabbage. (Words to that effect). I love cabbage. Link to comment Share on other sites More sharing options...
Monkeys Fist 39183 Posted August 12, 2013 Share Posted August 12, 2013 Link to comment Share on other sites More sharing options...
Park Life 71 Posted August 12, 2013 Share Posted August 12, 2013 Veggie burgers any ideas? Link to comment Share on other sites More sharing options...
Ausman 0 Posted August 12, 2013 Share Posted August 12, 2013 Veggie burgers any ideas? Following vegies all grated carrots, parsnips, celeriac, mushrooms chopped fine, garlic, onions. Ground Almonds, bit of cream an egg. Chopped parsley and fresh coriander. Link to comment Share on other sites More sharing options...
Park Life 71 Posted August 12, 2013 Share Posted August 12, 2013 Following vegies all grated carrots, parsnips, celeriac, mushrooms chopped fine, garlic, onions. Ground Almonds, bit of cream an egg. Chopped parsley and fresh coriander. Make into a patty and fry I take it? What's with the almonds? Link to comment Share on other sites More sharing options...
Ausman 0 Posted August 12, 2013 Share Posted August 12, 2013 Make into a patty and fry I take it? What's with the almonds? Instead of bread crumbs, tastier and less carbs. Link to comment Share on other sites More sharing options...
Park Life 71 Posted August 12, 2013 Share Posted August 12, 2013 Instead of bread crumbs, tastier and less carbs. Cheers. Gonna make some tonight as a pitta filling. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted August 12, 2013 Share Posted August 12, 2013 Chilli dogs tonight with homemade chilli. Comfort food at its finest. Tomorrow I'm going down the butcher's for some calf liver; i had it on friday with a balsamic sauce and can't wait to try and re-create it myself. Made a damn fine fish pie at the restaurant too:- Mirepoix (finely chopped onion, carrot and celery in equal amounts) Plain flour Veg stock Anchovies (just a few fillets) Fresh parmesan Smoked haddock Smoked mackerel Salmon Prawns Fresh parsley (round not flatleaf) Paprika White wine Fry the mirepoix in butter until it starts to stick to brown. Add the anchovies and fry until they dissolve. Add plain flour and incorporate. Pour in melted butter and mix well to give a wallpaper paste-like consistency. Add in veg stock slowly, whisking constantly until the lumps disappear. Add a little milk to make a creamier sauce. Throw in parsley. Mix up the fish and pour the sauce over, topping with whatever you like. I've gone with cheesy mash. Bake for 1/2 hour until the cheese is bubbly and the fish is cooked through. Love fish pie like. This was the first time I've hoyed anchovies and parmesan in, but it gives a subtle underlying flavour. Fiddle with amounts according to personal preference, as I made the above up in bulk. Link to comment Share on other sites More sharing options...
Christmas Tree 4004 Posted August 13, 2013 Share Posted August 13, 2013 Isn't that where Jamie Oliver came to prominence via one of the original TV shows about the place, for a start? Anyway, no, haven't knowingly used any of their recipes, though I'm sure at least one of their cookbooks would be in my collection if I'd been into cooking when they were at their height, if only as an easy Christmas pressie from the relatives. Neither the London River Café Cook Book nor the Italian Country Cook Book are particularly cheap second-hand on Amazon otherwise I'd be tempted to take a look even now. Found their two season cookery programme on four on demand. First episode alone has me drooling . http://www.channel4.com/programmes/the-italian-kitchen/4od#2924187 Link to comment Share on other sites More sharing options...
catmag 336 Posted August 13, 2013 Share Posted August 13, 2013 Chilli dogs tonight with homemade chilli. Comfort food at its finest. Tomorrow I'm going down the butcher's for some calf liver; i had it on friday with a balsamic sauce and can't wait to try and re-create it myself. Made a damn fine fish pie at the restaurant too:- Mirepoix (finely chopped onion, carrot and celery in equal amounts) Plain flour Veg stock Anchovies (just a few fillets) Fresh parmesan Smoked haddock Smoked mackerel Salmon Prawns Fresh parsley (round not flatleaf) Paprika White wine Fry the mirepoix in butter until it starts to stick to brown. Add the anchovies and fry until they dissolve. Add plain flour and incorporate. Pour in melted butter and mix well to give a wallpaper paste-like consistency. Add in veg stock slowly, whisking constantly until the lumps disappear. Add a little milk to make a creamier sauce. Throw in parsley. Mix up the fish and pour the sauce over, topping with whatever you like. I've gone with cheesy mash. Bake for 1/2 hour until the cheese is bubbly and the fish is cooked through. Love fish pie like. This was the first time I've hoyed anchovies and parmesan in, but it gives a subtle underlying flavour. Fiddle with amounts according to personal preference, as I made the above up in bulk. Love fish pie. Have got various fish and seafood in the freezer so I'll definitely give that a go. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted August 14, 2013 Share Posted August 14, 2013 Going to flash fry some calf liver with a balsamic sauce and caramelised onions. Dauphinoise potatoes in the oven to go with. With a sriracha twist. Few sprouts on the side as well. Looking forward to this. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted August 14, 2013 Share Posted August 14, 2013 A resounding success! (ignore the broken handle on that pot) Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted August 14, 2013 Share Posted August 14, 2013 Can I come and live with you? Link to comment Share on other sites More sharing options...
Christmas Tree 4004 Posted August 15, 2013 Share Posted August 15, 2013 Well, I think we'll do one more job and then call it a day. Planning to cook for the Mrs tonight and make the following. Lamb Steaks, sautéed (Gordon Ramsay) potatoes, honey roasted carrots and parsnip. Any tricks for the lamb steaks or is it just 3 minutes each side in a frying pan (with a bit of Garlic and Rosemary chopped in)? Also want to try some of the River Cafe recipes so trying to find somewhere that sells fresh Parmesan and some pasta whose name I forget. Link to comment Share on other sites More sharing options...
Christmas Tree 4004 Posted August 15, 2013 Share Posted August 15, 2013 Also note these chefs have bowls of coarse salt and pepper to chuck in. Does anyone do this or just normal salt and black ground pepper? Link to comment Share on other sites More sharing options...
Gemmill 35534 Posted August 15, 2013 Author Share Posted August 15, 2013 Asda sells fresh parmesan. Link to comment Share on other sites More sharing options...
Tooj 17 Posted August 15, 2013 Share Posted August 15, 2013 Also note these chefs have bowls of coarse salt and pepper to chuck in. Does anyone do this or just normal salt and black ground pepper? Fuck off man. Link to comment Share on other sites More sharing options...
Monkeys Fist 39183 Posted August 15, 2013 Share Posted August 15, 2013 These chefs that use their hands when cooking, does anyone else do this or do you buy kebabs? Link to comment Share on other sites More sharing options...
Howmanheyman 27572 Posted August 15, 2013 Share Posted August 15, 2013 These Chefs who use a kitchen when cooking, does anyone else do this or use a takeaway menu from a drawer in their living room? These Chefs who use a kitchen when cooking, does anyone else do this or get the Wife to drive them out to their nearest hidden gem pub off the A184? Link to comment Share on other sites More sharing options...
Meenzer 14136 Posted August 15, 2013 Share Posted August 15, 2013 Watermelons, does anyone else eat them like this? Link to comment Share on other sites More sharing options...
Monkeys Fist 39183 Posted August 15, 2013 Share Posted August 15, 2013 These chefs that make vegetable side dishes and such , does anyone do this or do you just have a buttered slice? Link to comment Share on other sites More sharing options...
Howmanheyman 27572 Posted August 15, 2013 Share Posted August 15, 2013 These Chefs who use home gym equipment after paying good money for them, does anyone use them or hang coats on them instead? Link to comment Share on other sites More sharing options...
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