R.T.E is looking for amateur cooks for a new cookery television show that will allow an amateur cook with a great recipe or signature dish to make it big in the market place. The more unique or innovative the idea the better!
So if you think that you have it contact the RTE at http://www.rte.ie/recipeforsuccess or recipe for success, RTE, Father Mathew Street, Cork before the 28th of September 2008.
- 1 deciliter = 3.3814 fluid ounces-1 deciliter = 6.1024 cubic inches
When it comes to the DAG, not knowing in which context it was used there is the only logical explanation that I have for these three letters in relation to food:
DAG is an abbreviation for diacylglycerol which a type of fat. The word means that this fat molecule is made of two fatty acid linked to a molecule of glycerol. It is contained in most vegetable oils an his linked to helping the reduction of fat tissues masses in the human body, inducing a weight loss.
Diacylglycerol (DAG) oil is a new fairly type of cooking oil that has been granted license to human consumption in the late 90s. It is used like normal vegetable oil but is healthier has it helps reducing body fat. It is sold under the brand name enova oil in Americas, Europe and Japan when it is used since a very long time. But I have to say I have never come across any in regular shops like Tesco, Asda, Sainsbury or other chain store or even health store.
Furthermore, diacylglycerols are common food additives used to stabilize certain ingredients, such as oil and water, which would not otherwise blend well.
- 2kg Grey sea salt.
- 1 egg white.
- 36 baby potatoes, washed thoroughly.
- 1 teaspoon of fresh oregano.
- 1 teaspoon of fresh thyme.
- 1 teaspoon of fresh marjoram.
- 8 cloves of garlic.
- Some extra virgin Greek olive oil.
This recipe is very simple. First, wash and dry well the herbs and coarsely chop them. Cut the cloves of garlic in half.
Start your oven at 180 degrees Celsius (gas mark 7, 356F).
Mix well the sea salt and the egg white.
Take 2 large pieces of tin foil and over lap them. Place a layer of sea salt-egg white mixture, about 2cm thick. Place the potatoes and the garlic on the top of it, sprinkle the herbs over them, and fully cover the baby potatoes with the rest of the salt.
Then fold the tin foil over this salt mass and tighten well this tin foil "bag".
Place on roasting tray and place in the oven for 40-45 minutes.
"Only two things in this world are too serious to be jested on, potatoes and matrimony."
- 1 Poularde of about 1.8kg.
- 2kg grey sea salt.
- 160g of egg whites.
- few nettles of rosemary.
- 1 small sprig of thyme.
- 6 peppercorns.
- 1 clove of garlic.
- 6 slices of black truffle.
First of all, check the bird's cavity for any remains of guts, blood clots and lungs. Then place the peppercorn, the crushed clove of garlic, the thyme and rosemary it this cavity. Then, carefully, place the slices of black truffle under the skin, all along the breasts area.
When, this is done, take a none stick pan and sear the bird on all sides until they reaches a nice golden colour. Make sure not to break the skin. Then, set aside. A little tip, here, use a couple of small wooden spoons that you place in the bird cavity to help you move the bird around.
In a large bowl, mix well the grey sea salt and the egg whites.
Finally, pre-heat the oven at 180 degrees Celsius (gas mark 6, 356F). Take a roasting tray large enough to take the bird. Make a layer of salt-egg white mixture about 2cm thick onto the tray. Then, place the poularde on the top of it and fully cover the bird with the rest of the salt.
Cook in the oven for 40 to 45 minutes. When it is cooked, let the poularde rest for about 10 minute in its shell, out of the oven.
There is a link to the web-site of a nice bunch from France (I enjoy doing a bit of translation work for them), that offers a recipe for a chicken cooked in a salt shell.
" . . . réveillon, this word says it all; it is just as well that it comes only once a year, on 25 December, between two and three o'clock in the morning. This meal. . . is designed to restore the faithful, who are exhausted after a session of four hours in church, and to refresh throats hoarse from singing praises to the Lord. . . . A poularde or a capon with rice is the obligatory dish for this nocturnal meal, taking the place of soup, which is never served. Four hors d'oeuvres, consisting of piping hot sausages, fat well-stuffed andouilles, boudins blancs au crème, and properly defatted black puddings, are its attendants. This is followed by ox (beef) tongue, either pickled or (more likely) dressed as it would be at this time of the year, accompanied by a symmetrical arrangement of a dozen pigs' trotters (feet) stuffed with truffles and pistachio nuts, and a dish of fresh pork cutlets. At each corner of the table are two plates of petits fours, including tarts or tartlets, and two sweet desserts, which may be a cream and an English apple pie. Nine more desserts round off the meal, and the faithful - thus fortified - retire to their devotions at the early morning Mass, preceded by Prime and followed by Tierce."
Grimod de La Reyniere, Almanach des gourmands (1758-1838)
- A whole sea bass of about 1.2Kg with its scale on.
- 1.5Kg grey sea salt.
- a sprig of thyme.
- a sprig of tarragon.
- 2 slices of lemon.
- 1 small shallots.
- 10 sechuan peppercorns.
- 1 egg white.
“Fish in the hands of a skilled cook can become an inexhaustible source of gustatory pleasures.”
Gluten free, dairy free, suitable for pregnant women, nut free.