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BBC good food show guide -bit of a long shot |
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#1 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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BBC good food show guide -bit of a long shot
just wondered i anyone went last week and kept their guide?
it had a recipe in it involving diced ham and leeks, can't remember what else we bought gammon for tonight, thought we'd use the leftovers in that recipe, now cant find the guide or remember any more about it -think we may have sampled too many flavoured sambuccas ![]() if anyone has it and can jog our memories, we'd be very grateful thanks
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#2 |
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Join Date: Sep 2008
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I went along... would it be the leek, ham and brie slice... with ready rolled puff pastry?? the Gary Rhodes one...?
I loved the sambuca too!!! also had fun tasting the malts! can't find it on line... its a long recipe.. not sure I am breaking copyrights to write it out word for word... basically he cooks leeks and lays them onto a bought puff pastry base (which has beenplaced onto a greased baking tray, made into an oblong shape with raised edges, and has been pricked in the centre to stop it rising there).. Add cooked ham to the leeks then arrange Brie wedges all across the top... bursh egg yolk and milk mixture around the pastry border and bake for 20-25 mins at 200C until golden.. he recommends serving with a drizzle of olive oil.. hope this helps....
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#3 |
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Forum Member
Join Date: Aug 2006
Posts: 7,170
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Quote:
I went along... would it be the leek, ham and brie slice... with ready rolled puff pastry?? the Gary Rhodes one...?
I loved the sambuca too!!! also had fun tasting the malts! can't find it on line... its a long recipe.. not sure I am breaking copyrights to write it out word for word... basically he cooks leeks and lays them onto a bought puff pastry base (which has beenplaced onto a greased baking tray, made into an oblong shape with raised edges, and has been pricked in the centre to stop it rising there).. Add cooked ham to the leeks then arrange Brie wedges all across the top... bursh egg yolk and milk mixture around the pastry border and bake for 20-25 mins at 200C until golden.. he recommends serving with a drizzle of olive oil.. hope this helps.... ![]() didn't taste any scots malts but Mr A got an english whisky. Did you see any of the shows? we saw john and greg with lisa Faulkenr, Dhruv and Ming the merciless, sorry matt
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#4 |
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Join Date: Sep 2008
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I saw Gordon Ramsay and saw John and Greg doing the signings.. being very kind and looking just a little bit bored... What was their show like? yes I bought some of the english malt for my hubby too.. surprisingly nice.. but I also bought a more traditional one so it didnt scare him too much! Spent a fortune but enjoyed it. Only the second time I have been but will be going again.. bought some of the toffee vodka too... it is yummy...
Glad the recipe was right.. I wouldnt try it... trying to watch my fat intake.. my doctor would be apoplectic if i tried to eat that!
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#5 |
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Join Date: Aug 2006
Posts: 7,170
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Quote:
I saw Gordon Ramsay and saw John and Greg doing the signings.. being very kind and looking just a little bit bored... What was their show like? yes I bought some of the english malt for my hubby too.. surprisingly nice.. but I also bought a more traditional one so it didnt scare him too much! Spent a fortune but enjoyed it. Only the second time I have been but will be going again.. bought some of the toffee vodka too... it is yummy...
Glad the recipe was right.. I wouldnt try it... trying to watch my fat intake.. my doctor would be apoplectic if i tried to eat that! ![]() Do we part bake the pastry, do you know? |
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#6 |
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Join Date: Sep 2008
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Quote:
we saw GR signing, well the top of his head. John and greg were good fun,saw Lisa and Matt walking through the hall afterwards, like normal punters. We got toffee vodka too, the hazel nut one
Do we part bake the pastry, do you know? |
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#7 |
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Join Date: Aug 2006
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Thanks again for your help, we did part bake the pastry, as I don't think it would hve been cooked enough otherwise. Came out really well very tasty and not dry as the brie meltedinto a sauce. Daughter didn't like the skin on the brie, otherwise went down very well, though very rich
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#8 |
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Join Date: Oct 2008
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If I remember I'll copy the full recipe out for you later and PM it to you.
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#9 |
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Join Date: Aug 2006
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Quote:
If I remember I'll copy the full recipe out for you later and PM it to you.
Thanks but there's no need, honestly, we worked it out from the help from bandersist. Thanks again both though
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