Robin Joy's Profile

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Highly rated Steak Knives

My cue Chem?

I have these:

http://www.amandamcclements.com/2010/...

Micro-serrations, no dragging or tearing, affordable, great for all meats, perfect.

about 14 hours ago
Robin Joy in Cookware

Elegant Monday Lunch in London with Mom

Where did you go please?

Nov 24, 2014
Robin Joy in U.K./Ireland

Curry'esque recipes?

That looks fantastic!

Nov 24, 2014
Robin Joy in Home Cooking

Curry'esque recipes?

Yes indeed, you can push it around quite a bit. I was giving just about the simplest, short ingredient list route to a tasty curry.

Nov 24, 2014
Robin Joy in Home Cooking

Curry'esque recipes?

It sounds like your colleagues are bringing Biriyani to work:

http://en.wikipedia.org/wiki/Biryani

Cooking it correctly is indeed quite an involved process, but try this, which you could just mix with cooked rice to produce a really nice workplace lunch:

Quick Chicken Curry:

A good glug of oil (neutral, not olive). Don't be mean with it.
Chicken breast, cubed to about 1 inch.
Chopped onion.
Mild curry paste or curry powder (Patak's make a really good range of pastes).
Tomato paste.
Water

------------------------------------------------------------

A non-stick pan is probably best for this. I use a non stick wok.

Medium fry the chicken and onion in the oil for about 5 minutes.

Stir in 1 tablespoon of curry paste/1 heaped teaspoon curry powder per person. Stir & fry for a couple of minutes.

Stir in 1 heaped teaspoon of tomato paste per person and then add water to produce a not too thin sauce. You won't need much, about 1/4 cup per person. Passata also works well in place of tomato paste and water.

Cover and simmer gently for 10 minutes.

Serve with Basmati rice and sprinkled with with chopped cilantro (optional).

You can raise the stakes a little by adding a sliced fresh chili at the frying stage, or using a hotter curry paste. This might help:

http://www.youtube.com/watch?v=597Dsx...

Nov 23, 2014
Robin Joy in Home Cooking

Bob's Famous Bleu Cheese Dressing Recipe?

Certainly without the mayo from the ingredients from the jar listed 7 years ago by Tail Section! That just isn't mayo.

Nov 23, 2014
Robin Joy in Home Cooking

Opinel Chef Knife from France

Here's a pic. next to my everyday 6 inch knife. I think I might find it rather big for most of what I prepare, but I really like the look, feel and geometry. It sliced potatoes for a gratin beautifully last night (OK, hardly the most challenging of tasks, but it felt right).

Now to dishwash it a few times to get that handle to a nice silver-grey.

Nov 23, 2014
Robin Joy in Cookware

making rack of lamb -- need advice

I used to seat naked to render the surface far....But then my wife found out.

Nov 23, 2014
Robin Joy in Home Cooking

Opinel Chef Knife from France

Yup, a couple of days ago. Unfortunately she's at my rented city toe-hold, and we only had a brief moment where it all came together, but I hope she'll still be there when I return there from my weekend family life.

Report mid-week.

Nov 22, 2014
Robin Joy in Cookware

Venison Stew

Having loved this at a dinner party, the hostess mailed me the recipe. It's a real winner (serves about ten):

6 lbs (2.75 kg)venison (or beef) cut into 1 inch squares.
2 pints (1.2 ltrs) guiness
10 fl oz (275 ml) port
2 bayleaves
4 sprigs thyme
8 oz (225 g) onions chopped
2 cloves garlic crushed or chopped
2 x 14 oz (400 g) jars pickled walnuts
3 tablespoons butter
3 tablespoons olive oil
2 level tablespoons flour
salt and freshly milled black pepper

Begin the night before by putting the meat into a large bowl with the bay
and thyme. Pour guiness and port over meat and marinade overnight in cool
place. Next day stir well.
When ready to cook, pre heat oven to gas mark 1 , 275 degrees F (140 C).
Take large casserole and melt half butter and oil. Drain meat (reserving
liquid and herbs) and dry a few pieces at a time (I don't do this!). Turn
heat up high and brown a few pieces at a time (if you add too many pieces at
one time it releases too much steam and doesn't brown. I use a wok to brown
the meat in). As soon as brown remove pieces and carry on until all is done.
Add rest of butter and oil to pan (or wok), and as soon as it foams add
chopped onion and garlic and brown for about 10 mins. Meanwhile drain liquid
off walnuts and cut into quarters. Return all meat to casserole to join
onions. Stir in flour to soak up juices, then pour in marinade, add walnuts
and season well. I generally add a stock cube as well, but it's not in the
recipe.
As soon as it simmers, put lid on and transfer casserole to middle of oven
for about 3 hours. I often leave it for longer or cook it the day before and
reheat it. It's really nice served with red cabbage. I always make it for
boxing day (I've a great recipe for braised red cabbage with apples which is
nice with it).
Good luck. Glad you liked it. See you soon.
Sally x

Nov 22, 2014
Robin Joy in Home Cooking

Le Creuset Curved Oven or Smaller French Oven?

IMO there's almost nothing you proposed 22cm round will do that your existing 25cm oval cannot do equally well. I have 24cm round and 27cm oval and, with the exception of a chicken sitting slightly better in the oval, they're entirely interchangeable. Save your money, I wish I had.

Nov 18, 2014
Robin Joy in Cookware

Opinel Chef Knife from France

Just fell in love with that picture and ordered one from Amazon UK. Opinion to follow.

Nov 16, 2014
Robin Joy in Cookware

Best French Bistro in London

Mon Plaisir or Bleeding Heart should be fine. Not too far from where you'll be:

http://www.london-eating.co.uk/1814.htm

http://www.bleedingheart.co.uk/

As Zuriga1 has mentioned, Le Gavroche in Mayfair is several classes up from almost anywhere else, and the lunch deal (about £55 including some wine) is not to be missed. It would cost three times that in the evening. Probably booked out way ahead though.

Nov 14, 2014
Robin Joy in U.K./Ireland

Tips from the commercial kitchen for the home kitchen

"CARRYING HOT", a call learned from a working cook, has saved many a nasty collision in my crowded kitchen.

Nov 10, 2014
Robin Joy in Home Cooking

Famous food in names- add to the list

Probably best to leave it there.

Nov 10, 2014
Robin Joy in Not About Food

Famous food in names- add to the list

10cc?

Nov 10, 2014
Robin Joy in Not About Food

Famous food in names- add to the list

Half Man Half Biscuit. UK band responsible for such gems as "Voyage to the Bottom of the Road", "Achtung Bono" and "Trouble Over Bridgwater".

Also Rossini. Named after a steak dish, I believe.

Nov 09, 2014
Robin Joy in Not About Food

Elegant Monday Lunch in London with Mom

Of course. I made the ludicrous assumption that they already have somewhere booked.

Enough from me.

Nov 03, 2014
Robin Joy in U.K./Ireland

Elegant Monday Lunch in London with Mom

Pricey way to wangle into a £55/head lunch! I'm guessing £300+.

Just checked. Looks like £400+:

https://www.marriott.com/reservation/...

Nov 03, 2014
Robin Joy in U.K./Ireland

Where do you shop when you need new cookware or a new knife in London?

Nisbets is really good, but don't expect their London shop to have everything from the online catalogue in stock. I've got some Vogue pieces from there, and they're excellent and good value, especially the SS flared saute pans.

<We lived in Japan and most of our knives are from there; the rest are from Germany>. Sounds (and looks) like you don't really have a pressing chef's knife shortage. The ones you pictured should do most things.

Nov 02, 2014
Robin Joy in U.K./Ireland

Elegant Monday Lunch in London with Mom

Not a snowball's of getting a slot at a week's notice Phil.

Nov 02, 2014
Robin Joy in U.K./Ireland

English beans on toast?

This is a Cornish Pastie:

http://www.cornishpasties.org.uk/cran...

Sometimes they are made plumper, with the crimp running across the top rather than along one edge. They can be a bit peppery, but are mostly very mildly flavoured, almost bland.

Nov 02, 2014
Robin Joy in Home Cooking

Recommendation for <$300 chef / cook / santoku knife for vegetarian?

Don't worry yourself into an early grave over this! Buy a couple of $40 Forschners and get slicing:

http://whatsonmyplate.net/2010/03/07/...

Oct 30, 2014
Robin Joy in Cookware

Casseroles with or without lid?

Not a silly question at all.

You could roast (say) a chicken in a low sided (about 2 inches) roasting tin, or a higher (5 inches) pan like a dutch oven, or the higher pan with a lid. The results would be different, that's all.

My preference would be the shallow option, producing a nicely browned result. You'll still get a roasted chicken from the covered pot, but it'll be rather a sad flabby affair IMO. Your oven will stay clean, but the reality is that in general use ovens do get dirty, and do need cleaning.

Oct 22, 2014
Robin Joy in Home Cooking

Coq au vin.

Oh I used wine, hotoy, don't worry about that! I was just pointing out where I had varied from the video recipe, which uses chicken broth as well as wine. I happened to have about 250ml beef stock in the freezer, so I used it. Worked a treat, and may well have been what made the result so good.

Sorry if I was unclear.

Oct 13, 2014
Robin Joy in Home Cooking

Coq au vin.

Very true, I suspect. However, I used a pack of free-range drumsticks & thighs, and the result was terrific. I'm trying again tonight with some cheapo thighs.

Oct 13, 2014
Robin Joy in Home Cooking

Coq au vin.

This is on my short list of dishes that I'd really like to get right, and be able to produce without having to refer to a recipe. Well, I've struggled a bit. I just can't seem to get the depth that even the plainest restaurants here in the UK achieve. I think Simon Hopkinson's recipe comes closest:

http://www.bbc.co.uk/food/chefs/simon...

Then, yesterday, I stumbled on this fairly simple version:

http://www.youtube.com/watch?v=cwYP_j...

My braiser is teflon coated, I only had dried bay leaves, weak beef stock, and half an onion rather than shallots, but I now need look no further.

To me, 2 hours in the oven sounds like twice too much for a chicken stew, but it works. Give it a go!

Oct 12, 2014
Robin Joy in Home Cooking

SURVEY: Glass-ceramic or coil stove?

Agree about the cleaning, but for me it's the everyday drips and splashes which cause more issues than baked on crud. Even the simplest cooking task leaves my hated glass joke of a cooktop looking a real mess. A thrice daily wipe over with a soapy dishcloth, a wipe with a clean damp cloth, and a careful dry to eliminate water smears is way too much after just frying some bacon or boiling some potatoes.

Coil or solid plate anytime!

Oct 08, 2014
Robin Joy in Cookware

braised lamb shanks, including braised lamb shank one pot meal ideas....

Not a recipe as such. More a tip.

I find that oiled and seasoned lamb shanks brown better in a shallow pan in a 425 oven for 30/40 minutes than they do by frying on the stovetop. This just seems to be much less fuss and also leaves you free to prepare the rest of the braise.

In fact this also works well towards the end of the braise. Fish out the shanks and put them back in the oven to take on some outer colour and a little crunchyness whilst you undertake any sauce finishing/thickening etc.

I've done the above many, many times and it's really worth a try.

Oct 08, 2014
Robin Joy in Home Cooking
1

i hate my broom

Broom.

Cookware board.

Hmmm.

I must have lived a very sheltered life.

Oct 02, 2014
Robin Joy in Cookware