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wayyyy hey 2moz I get my crimbo present from my mum….
a day at Nick Nairns cookschool…. it better be with the great man himself or ill be complaining as JMMOG what my mam paid..!!! anyways Im supposed to get a 4 star late lunch with wine…( I aint driving i mite par-take but mind u after sat nite oot lol ) but before that he’s supposed to be doing some few dishes taking you through them….
To be honest Im hoping I don’t pick faults as my poor mam thought finally the best present she could give me, it was but £300…. I looking for one on one :wink:Thats a brilliant present!!! Let us know how you get on :wink:
Shaz x just back… ahlf piss’d as…..
well worth it… brilliant, I honestly couldnt fault anything in the day… excellent, you actually got to cook with Nick… he showed what your doing, them him and 2 of his top chefs kept you right…. worth every penny,………
hope this is the right link…
here if I know ya… and your fae south of the border and thinking of doing this… give us a pm, as ill get ya cheep digs… and directions etc…
when you making me dinner then :lol: :lol: :lol:
@~*Lucky*~ wrote:
when you making me dinner then :lol: :lol: :lol:
anytime u want… im in chat forum 3 pop in xxx
Oh brill Mary, glad you enjoyed it darlin :wink: 8)
Sounds great. A smashing present.
So what did you cook and what tips can you share with us.@langstraat wrote:
Sounds great. A smashing present.
So what did you cook and what tips can you share with us.firstly Nick does a demo with you, as your cooking what your eating that day…
we started off with Filo baskets filled with mussels with parma ham n brie…
then… Roast Loin of lamb with tomato and basil sauce served on a bed of spinach with dauphinoise potatoes….
Then Cherry and Almond Tart Creme Ecossaise ( because we used Scottish Cream ) lolThe reciepts are from Nick Nairns Scottish Cookery Book…
they sound like complecated dishes but each do have a few steps but straighforward to do, yeah I can cook but what I took away from that experience was less is more…Dauphinoise Potatoes creamy yummi and can be made in one pot (if it has a heat resititance handle )
use either red roaster tatties ( potatoes lol) or maris piper… and the secret is not to wash the starch off the potatoes when sliced thinly…
id say if your feeding 4 aim for atleast 2 lrg potatoes each…
put in a saucepan 1/2 pint of full cream milk, 1/2pt of double cream and a clove of crushed garlic , pinch of Maldon seasalt ( soft fakey seasalt full of flavour and u use less of) and some freshly ground blackpepper…. bring to the boil slowly on a med heat… stirring occassionally…. whilest than on, peel and slice your potatoes lenght ways with a Mandolin or food processor as to try and cut thin slices of potatoes with a knife if you don’t die of boredom first you certainly won’t have them sliced thinly…. when their sliced place into the pot with the cream/milk one at a time going round the pot until it taste up the liquid….. once thats done…. if your not ready for them to be cooked just leave on the stove, as it only takes 45 mins… this can even be prepared like this then cook and used the next day…!! but these are to die for… and a change fae the norm mash n roasted…
Not sure I fancy that menu lol, but at Mr Blokeys so if you wanna stick breakie on I’ll be round in 5 mins :lol: :lol: :lol:
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