mummza wrote:

Maree wrote:

mummza wrote:

Tartare sauce is something that is traditionally eaten with fish here as well Ashen ,  years ago it was always mentioned on the cooking shows , in books and magazines but nowadays you don't here it mentioned much at all.

Tartare is also eaten with fish here but not with seafood/shellfish. See it more with takeaways rather than "fine dining", though. Think it's seen as a bit old-fashioned. Since everything "old is new again" and there's a bit of a retro vibe going on, no doubt it'll come back into "fashion".

That's interesting it's also fallen out of fashion here but it's the restaurants where you mostly see it now , fresh made to go with pieces of fish .

You also see it those little individual sachets (in cafes / budget hotel  chains  etc )but it does not really resemble tartare sauce at all if you dare to try the sachets, even if it  is called tartare sauce  !

Sorry for over-using quotes but I couldn't see any way around it to make sense, if that makes sense.

Those little sachets are what I was referring to with the observation about takeaways/takeouts. Also seen in jars at the supermarket.  It is vile, isn't it?

If it was at a half-decent restaurant or cafe/bistro it would be called "remoulade" as was on the menu at one of the cafes around the corner this week. "Tartare sauce" would not sell "gourmet" burgers because, I think, "tartare sauce" is now equated with goop in little individual sachets .

mummza wrote:

lestat_68 wrote:

hippytea wrote:

lestat_68, you could call it a rotisserie - but it is also called a clockwork spit roaster or clockwork roasting spit ("spit" is the word for the long rotating skewer you attach the meat to).

I wouldn't try and get one exactly the same as Jamie has in the show (was "Jamie at Home" if I remember rightly) as it was an antique and would be difficult to find. But try Googling, you might find something similar. You may have better luck Googling these terms than "rotisserie", as that can mean a number of different devices, including electric ones.

Thank you hippytea, i hope at least to find something similar to these clockwork spit roaster. The idea is to cook in my garden in a hole at red hot embers... maybe a little pig or a pork leg.
Best regards

I have been looking on the Internet , I haven't found a clockwork version of the spit but there are plenty of battery powered portable versions available and even more that seem to be plugged into a power source.

At the moment here in the Uk 'hog roasts' are popular at events so you could also look up equipment for hog roasts as well . 

Thank you mummza, i will look for "hog roasts"
Best regards and have a nice weekend.

I would love some great ideas for ravioli fillings WITHOUT any cheese.  I have made a mushroom one so far, and know I can make a meat one, but nearly all recipes I come across include cheese of one sort or another.  Any ideas?

As it was my first time on this forum (and trying to find my way around) I posted it in the wrong section! Thank you for being SO understanding.

I never said I didn't like the answer!.....I was going to say 'thank you' for any answers, but got 'told off' before I got the chance to do so.