Are there any butchers on blonde?

[Dubai]

If win a scoop I might. Budget cooking otherwise as they will rip me off so much bearing in mind probably 95%+ of the chicken oysters are thrown away

[The Camel]

wtf is a chicken oyster?

[Dubai]

It's a tiny piece of meat next to the thigh underneath chicken, it's ridiculously tasty as its almost a combination of dark meat and white meat plus it's been sitting cooking in the fats when the chicken has been roasted. Same on turkeys but on a larger scale

[mondatoo]

I was thinking they'd tell you were you could buy some from as opposed to them selling you them, but doubtful they'd be so helpful I guess.

[The Camel]

It's a tiny piece of meat next to the thigh underneath chicken, it's ridiculously tasty as its almost a combination of dark meat and white meat plus it's been sitting cooking in the fats when the chicken has been roasted. Same on turkeys but on a larger scale

Learn something every day.

Surprised you can't buy them on their own. Can buy virtually every other part individually.

[RED-DOG]

It's a tiny piece of meat next to the thigh underneath chicken, it's ridiculously tasty as its almost a combination of dark meat and white meat plus it's been sitting cooking in the fats when the chicken has been roasted. Same on turkeys but on a larger scale

Learn something every day.

Surprised you can't buy them on their own. Can buy virtually every other part individually.

But you need the rest of the bird to cook them in apparently.

[Dubai]

You can butcher the chicken down and remove them and cook them separately on the recipe I saw the chef deep fried the oyster. Hence why I was asking if butchers keep the oysters or leave them attached to the thighs or throw them by accident

[Nakor]

I should be able to sort you some/lots of Turkey Oysters at a few days notice if that any good?

[Dubai]

Oh wow yes that would be amazing if you could. Need it for Saturday 25th. Pm me details and prices if you an get them

Turkey ones are pretty big dependent. So would need 20 small ones or 10-12 big ones that could be cut in half

[I KNOW IT]

I think its about time you provided an entry into "rate my fry up "

Compared to what you normally cook it should be a walk in the park

Please post some photo's of these meals you cook , they sound great.

[rfgqqabc]

Food diary please.

[Dubai]

18 people coming so going to have forsake some quality in terms of mass production but will take pictures. It's more "family style" main course rather than a dish that photographs well

First course will look and taste good and is relatively easy to serve to 18 people on the day. Asian pork raviolli in a sake infused umami broth. You marinate a pork shoulder with a dry rub- basically anything u want that is dry, let it marinate overnight, cook it in foil really low for 6 hours next day, make a light sauce from soy, fish sauce, ginger and garlic- shred it add sauce, raviolli is then made in advance, can freeze it and just cook it on the day, the broth is relatively straight forward once you have balanced the flavours and its literally a case of heat and serve. People tend to get over impressed with it when it's quite straight forward but always is a crowd pleaser. My pork is current marinating and will cook it tomoro, make the ravioli and freeze it tomoro night. Obviously fresh would be better but way too much work on the day

[I KNOW IT]

18 people coming so going to have forsake some quality in terms of mass production but will take pictures. It's more "family style" main course rather than a dish that photographs well

First course will look and taste good and is relatively easy to serve to 18 people on the day. Asian pork raviolli in a sake infused umami broth. You marinate a pork shoulder with a dry rub- basically anything u want that is dry, let it marinate overnight, cook it in foil really low for 6 hours next day, make a light sauce from soy, fish sauce, ginger and garlic- shred it add sauce, raviolli is then made in advance, can freeze it and just cook it on the day, the broth is relatively straight forward once you have balanced the flavours and its literally a case of heat and serve. People tend to get over impressed with it when it's quite straight forward but always is a crowd pleaser. My pork is current marinating and will cook it tomoro, make the ravioli and freeze it tomoro night. Obviously fresh would be better but way too much work on the day

Sounds great, especially after living in india for the past 4 years. I like Indian food as much as anyone but it does become too much after a while.             Out of interest , where did you learn to cook or is it just a passion of yours which has developed over time.

[Dubai]

Just a passion, got lucky when young and in poker as was able to eat in places most 22-24 year olds don't and experience different cuisines. Obviously having so much time on hands helps and have watched cooking programmes for last 10 years- probably learnt majority of stuff I know from American cooking programme Top Chef. Been on a few cooking courses, going to do Rick Steins fish one in Padstow later in year as that's definitely my weak point at the moment. Went Goa couple times, once for holiday once for poker- absolutely loved the food. We stayed somewhere that has a seafood restaurant on the beach and you see the fishing boats bringing the days catch in whilst you are there- we had a massive shark between 12 of us cooking in tandoori spices. Can't beat it

[Graham C]

Rick Steins school is amazing, not that I have a huge sample to base it on, but it was brilliant.  Chef we had was top notch and very entertaining.  Rick popped in later in the day too.   You'll have a great time.