View Full Version : OK, What's For Lunch or Tea Today?
Plate of stodge.
Pretty good:)
https://kgakzg.db.files.1drv.com/y4m9tzpH_9iyDexgMIGOUJC49aPLUj1BOwPXHRrFX8b5OQa0iO JDN2fzPpahXb3MAOSgZs4t5N22zfgHlzFhMLj0ERPT_VN8SZC9 S0m12NiFEoaCqhm2QawAtlFlbEyCztl67Z5VWEe1zk49Ja8zN4 9bSpv8Hi66eWdbO71hMyxGrn6MTTQksgB5oK-AVFZun3jTMbsIwvg8pdu50C_DivLPw?width=4608&height=2176&cropmode=none
Stodge indeed.... What happened, just felt lazy?;)
Marco.
walpurgis
17-06-2018, 22:15
Looks great to me. Eggs, beans 'n mash. Just my sort of meal! :)
Stodge indeed.... What happened, just felt lazy?;)
Marco.Just had some leftover mash. Also Cheddar Gorge cave matured cheddar, guindillas, cornichons, chilli sauce, boiled eggs, beans in some excellent olive oil & tomato sauce etc etc.
Stodge, but good stodge:D:)
Beobloke
18-06-2018, 08:33
Looks fab, Marco, apart from the polenta - I really don’t ‘get’ polenta!
You’ve also reminded me that I must have a bash at making zabaglione, which I absolutely adore.
Lol - cheers, Adam... Yeah, polenta can be a bit of an acquired taste. However, the best way to have it is as a carrier for a nice rich sauce, which is why it works best with stews.
Plus, you really need to know how to cook it right (for HOURS, stirring constantly) and put PLENTY of Parmesan cheese in. Otherwise it's not the same.
I don't think I've ever had polenta done properly in this country, even at good Italian restaurants. It's simply too time-consuming, so you end up being served 'quickie' versions, which pale in comparison with the real thing, or often taste no better than wallpaper paste!:doh:
Another nice way to have polenta is deep-fried, and served in slices with some sautéed wild mushrooms on top. That's a classic in Tuscany:)
Zabaglione is awesome, but you need to use good quality sweet Marsala wine and the freshest free-range eggs. The more yellowy the yolks, the better the zabaglione will come!
Marco.
lost my appetite, so not bothering. last few things ive not eaten much of. maybe need something special:scratch:
Lol - maybe it's because you're eating too much of the same thing, or variations thereof, and you've got bored? Before it was pasta, pasta and more pasta. Now it's sweet and sour/chilli chicken city!:eyebrows:
As they say, VARIETY is the spice of life............;)
Marco.
Don't think the anti virals are helping tbh
Yeah, hopefully you'll get your appetite back soon:)
Marco.
Oven baked gammon joint with mustard mash, baby beets, carrots, and sweetcorn.
Glass of 2013 Chateau de Malleret, Haut-Médoc. (Gold medal winner Concours International 2016)
I think gammon joints are insanely cheap in Sainsbury's. Boiled or baked they are brilliant value. A £2.50 joint will last one person for days on constant eat.
Pre-cooked sliced ham is a comparative massive rip off.
I think gammon joints are insanely cheap in Sainsbury's. Boiled or baked they are brilliant value. A £2.50 joint will last one person for days on constant eat.
Pre-cooked sliced ham is a comparative massive rip off.
Agreed - and they taste just as good cold with pickle or some (freshly made) English mustard. :)
Mikeandvan
18-06-2018, 23:30
chicken again
Not today, not tomorrow, but I have a brisket curing in my fridge in a very large food container, weighed down by an upright bowl. I just flip it over each day, will be at least 5 days in the brine.
It is sat in 2.5l water, 500G sea salt, 300G Brown sugar, half an ounce of Prague Powder 1, few bay leaves, tablespoon of black peppercorns, and a couple of cloves.
It will be gently poached in hot water when it’s ready, salt beef with bagels, pickles and mustard when it is ready, or with horseradish mash and cabbage.
mightymonoped
19-06-2018, 07:28
Not today, not tomorrow, but I have a brisket curing in my fridge in a very large food container, weighed down by an upright bowl. I just flip it over each day, will be at least 5 days in the brine.
It is sat in 2.5l water, 500G sea salt, 300G Brown sugar, half an ounce of Prague Powder 1, few bay leaves, tablespoon of black peppercorns, and a couple of cloves.
It will be gently poached in hot water when it’s ready, salt beef with bagels, pickles and mustard when it is ready, or with horseradish mash and cabbage.
YES! Now we're talking! :clap:
YES! Now we're talking! :clap:
A torturous wait though!
mightymonoped
19-06-2018, 08:04
A torturous wait though!
But it will be well worth it! :-)
That's my biggest beef (groan!) with a lot of the 'Masterchef' ilk of tv programmes, everything is geared towards 'tv friendly' timings. In a lot of traditional recipes, time is the secret ingredient that makes a good dish a special one. :)
Tony
But it will be well worth it! :-)
That's my biggest beef (groan!) with a lot of the 'Masterchef' ilk of tv programmes, everything is geared towards 'tv friendly' timings. In a lot of traditional recipes, time is the secret ingredient that makes a good dish a special one. [emoji4]
Tony
Yeah am looking forward to it. [emoji4]
It’s like “Spag bol” vs Ragu, you want a 3hr simmer with a Ragu, and a good 15min sauté for the finely chopped soffrito. At least a quarter of a bottle of excellent red wine.
...when time is tight can knock together a decent Spag Bol in half an hour, but it just doesn’t have the depth.
But it will be well worth it! :-)
That's my biggest beef (groan!) with a lot of the 'Masterchef' ilk of tv programmes, everything is geared towards 'tv friendly' timings. In a lot of traditional recipes, time is the secret ingredient that makes a good dish a special one. :)
Tony
Indeed.... Let's have more 'slow food', than fast food! What did you think of the crespelle/goat stew and zabaglione pics I posted earlier?:)
The stew/polenta was defo 'slow food', with lots of marinating/stirring for hours, especially to get the richness in the sauce.
Marco.
Yeah am looking forward to it. [emoji4]
It’s like “Spag bol” vs Ragu, you want a 3hr simmer with a Ragu, and a good 15min sauté for the finely chopped soffrito. At least a quarter of a bottle of excellent red wine.
...when time is tight can knock together a decent Spag Bol in half an hour, but it just doesn’t have the depth.
You're right, but in Italy it's *always* ragu. You wouldn't eat 'spag bol'; things are either done right or not at all - and that's how we make pasta sauce at home.
Even making a good Pomorola sauce (see link below) for spaghetti [yes in Italy tomato sauce, not meat, is served with spaghetti] or cannelloni takes time, so that all the flavours are properly infused.
http://diyitalian.blogspot.com/2013/09/pomarola-classic-italian-tomato-sauce.html
Quite simply, if you want to make great food, it can't be rushed!;)
Marco.
mightymonoped
19-06-2018, 08:39
Indeed.... Let's have more 'slow food', than fast food! What did you think of the crespelle/goat stew and zabaglione pics I posted earlier?:)
The stew/polenta was defo 'slow food', with lots of marinating/stirring for hours, especially to get the richness in the sauce.
Marco.
Was slavering over all three! [emoji14]
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Lol - just wish you were nearer, as I'm sure we could enjoy some nice lunches/dinners, and pick up some recipe tips from each other along the way!:)
Marco.
mightymonoped
19-06-2018, 09:22
Lol - just wish you were nearer, as I'm sure we could enjoy some nice lunches/dinners together, and pick up some recipe tips from each other along the way!:)
Marco.
Currently in the process of 'consolidating' accommodation with my partner here in Mistley (she's selling her place in Bristol). Once that's sorted, we'll have a lot more freedom to move around a bit.
My family are still back on The Wirral and so I do go back that way regularly, or at least I did until fairly recent upheavals. I wouldn't be surprised if at least one of my three kids doesn't end up in Liverpool at some point too! :-)
Tony
Home made chicken tikka masala with the sauce 'pepped up' a bit with some jalfrazi paste. Basmati rice, carrots, fine green beans, 'sugarsnap' peas, brocolli and red peppers. Cucumber and mint raita on the side.
Bottle of Becks lager (because I couldn't get hold of any Kingfisher).
Strawberries with plain low-fat yoghourt to follow.
Currently in the process of 'consolidating' accommodation with my partner here in Mistley (she's selling her place in Bristol). Once that's sorted, we'll have a lot more freedom to move around a bit.
My family are still back on The Wirral and so I do go back that way regularly, or at least I did until fairly recent upheavals. I wouldn't be surprised if at least one of my three kids doesn't end up in Liverpool at some point too! :-)
Nice one, Tony. When you're in the area, we'll have to arrange a music/foody/drinky sesh sometime, then!:cool:
Marco.
Strawberries with plain low-fat yoghourt to follow.
Interesting spelling of yogurt;)
At some point you're going to have to treat us to some pics of all these culinary masterpieces of yours!
Marco.
Interesting spelling of yogurt;)
At some point you're going to have to treat us to some pics of all these culinary masterpieces of yours!
Marco.
Both spellings pass my spell-checker. I've just checked in the OED and they spell it 'yogurt', whereas Funk & Wagnell suggest 'yoghurt' and 'yoghourt' as alternative spellings.
"A rose by any other name ...."
Some quite nice looking ramen kits from Morrison’s. Comes with veggies, raw chicken, miso broth base, and fresh egg noodles. Will add in half a soft boiled egg to each. Something ‘quick and easy’.
Both spellings pass my spell-checker. I've just checked in the OED and they spell it 'yogurt', whereas Funk & Wagnell suggest 'yoghurt' and 'yoghourt' as alternative spellings.
"A rose by any other name ...."
You've spelled it correctly. It's just that out of all the available options, I'm surprised you chose the least common one (IME). It's default 'yogurt' for me, all the way!:)
Anyway, next time get the camera out;)
Marco.
Why is the 'h' necessary?:)
Marco.
Why is the 'h' necessary?:)
Marco.
Yoghurt is British English, Yogurt is American English. I’m English. :D
The h is the original British spelling. Without is now the commonest way and what's used in America
Lol - for me, on this occasion, the American version comes most naturally and seems more 'fluid'. Unlike, when it comes to their obsession with putting a 'z' where an 's' should be!
Marco.
walpurgis
20-06-2018, 18:34
Zee's surely? :D
Or-egg-a-no is what gets me, or ah-lumin-em. [emoji3]
walpurgis
20-06-2018, 18:45
Thru and thru! :rolleyes:
Anyway back to knosh -
Since it's been a belter of a day here (up to 27 degC), I bolted together a massive "salad niçoise plus": salad leaves, hardboiled eggs, tuna, cucumber, grated carrot, celery, radishes, beetroot, tomatoes, sweetcorn, and home-made potato salad (boiled potato, onion, capers, low fat Greek-style yoghurt (that's how it's spelt on the tub) and black pepper). Home-made vinagrette.
Glass of 2015 Château la Croix des Hugons, Bordeaux (Gold medal winner Concours Général Agricole, Paris 2016)
Strawberrys and more yoghurt for dessert.
walpurgis
20-06-2018, 19:53
Mmm. You're making me hungry Barry. I might put a salad together tomorrow. Not had one for a week. :)
Love a good salad Niçoise, and you added some nice bits... *But* where were the anchovies, daftee? A crucial ingredient in any salad Niçoise!
Plus, if it was so warm, I'm surprised you didn't serve it with a nice chilled bottle of rosé, say from Provence, which would've complimented it perfectly:)
You really should occasionally wean yourself off of the claret....;)
Marco.
Anyway back to knosh -
Since it's been a belter of a day here (up to 27 degC), I bolted together a massive "salad niçoise plus": salad leaves, hardboiled eggs, tuna, cucumber, grated carrot, celery, radishes, beetroot, tomatoes, sweetcorn, and home-made potato salad (boiled potato, onion, capers, low fat Greek-style yoghurt (that's how it's spelt on the tub) and black pepper). Home-made vinagrette.
Glass of 2015 Château la Croix des Hugons, Bordeaux (Gold medal winner Concours Général Agricole, Paris 2016)
Strawberrys and more yoghurt for dessert.
Good job you put the plus in there Barry as that certainly was not a salad Nicoise. It was just a salad!
Indeed, the olives and green beans were missing, too... I'd call it a 'Niçoise light', more than a plus!;)
Still nice, though....
Marco.
Yes your right - I forget to mention the inclusion of avocado. Who says one has to be hide-bound by recipies? I'm all for improvisation in cooking.
In general find anchovies too salty, even when soaked in milk for an hour or so, so I substituted tuna in their place.
Both tuna AND anchovies, daftee, feature in a classic salad Niçoise. The saltiness of the anchovies is an essential part of the flavour, as it also flavours the vinaigrette!;)
But yes, I'm all for improvisation:)
Marco.
Much difference of opinion as to what constitutes an authentic "salade niçoise": https://en.wikipedia.org/wiki/Salade_ni%C3%A7oise.
I'll go with what I've commonly eaten in France, as being the benchmark, where all the ingredients I've mentioned have featured, especially anchovies:)
Marco.
Best then not to mention my makings of a Caeser salad or a Waldorf salad. Wouldn't want to upset the purists!
Lol - as long as you enjoy it, ultimately that's all that matters!
Marco.
Had a fresh chicken and goats cheese sarnie on best of both bread. Very tasty it was too
Fish 'n' chips for lunch today.
A salad (of some description) tonight, followed by strawberries and cream.
made up some steamed veg marinaded with stem ginger,char siu honey sauce and crushed chilli.
https://uploads.tapatalk-cdn.com/20180622/156a68f7db02829b6295afe9f9349068.jpg
Savoury rice chicken and veg with coconut adobo sauce
https://uploads.tapatalk-cdn.com/20180622/e94c1ace1ce61c4d0f4145da1bda5222.jpg
YES! Now we're talking! :clap:
It had just over 5 days in the brine, flipping over each day. Then into water, changed once, for 24hrs. Finally it is drained, patted dry, and into clingfilm in the fridge overnight. After 7 days, it’s ready to be poached! Going in today, and taking it round for my niece’s party tomorrow, well, whatever’s left. [emoji6]
Cured brisket will be going in a stock pot of water with a bouquet garni, an onion, a carrot, a celery stick, cooked carefully for 3hrs, must not simmer heavily or boil, should be barely a bubble!
21 day ribeye, new potatoes in masses of garlic, butter, extra virgin olive oil and rosemary, little gem lettuce baked in sweet chilli sauce and Clearspring dark soy sauce.
Good. Garlic went quite chewy in a good way. Best bit was the mixture of sweet chilli sauce and soy left in the baking tin, which had gone syrupy and tasted excellent.https://uploads.tapatalk-cdn.com/20180623/007b3b7ae18f64afbca6de3563885813.jpg
Cheers Grant. That Clearspring soy sauce tastes better than Kikomann. Recommended.
Is that the tamari stuff?
Is that the tamari stuff?Yeah. This.https://uploads.tapatalk-cdn.com/20180623/4dc9001ad594d4d05e1efdc483576ad5.jpg
Magna Audio
23-06-2018, 22:51
Mid summer deserthttps://uploads.tapatalk-cdn.com/20180623/05aeaacd5e77534509b7707656245781.jpg
Pigmy Pony
24-06-2018, 07:58
Me and the missus will find somewhere after the Audio Show. I bet kebabs in Cheshire are really classy! Unless anyone can recommend a good pub nearby :)
Yup, the Vicarage, just down the road from the venue. You can walk it in ten minutes! Superb food. See here:
https://www.tripadvisor.co.uk/Restaurant_Review-g499511-d7314749-Reviews-The_Vicarage_Freehouse_Rooms-Holmes_Chapel_Cheshire_England.html
Marco.
walpurgis
25-06-2018, 15:41
Food keeps crossing my mind. Must be getting hungry, but I can't think what to have. I had a whopping great cheese & mushroom omelette yesterday and a decent salad the day before.
Honey and chilli veg with herb potato cold chicken breast and gravy
Was very good
https://uploads.tapatalk-cdn.com/20180625/8f491494f9768cea667b5bb8d198e2b0.jpg
walpurgis
25-06-2018, 16:14
Looks tasty Grant. :)
Pigmy Pony
25-06-2018, 19:27
Went to "The Vicarage" pub near to Cranage Hall yesterday, as per Marco's recommendation. Meals were ok, but my dessert was TINY. Really needed to type that in 6pt to adequately convey how tiny it really was.
Eton Mess. Comprised 2 strawberries (1 whole and 2 halves) and a blob of meringue the size of a strawberry. These provided a bit of 3D to the dessert, without which it would just look like a printed picture stuck to the plate. It always gets me mad when they take the piss with portion sizes, and I refuse to accept that it's because I'm a greedy get.
Of course when the waiter asked if everything was ok with the meal, I replied "Yes great, thanks". And when I got home I had a giant bowl of raspberry ripple. :)
Lol - and quite right, too! No, that's not acceptable, and if it had been me I'd have told them so. You should always be unafraid to complain in restaurants *if* you consider it's justified.
I don't think I had a dessert, when I was there, as I'm not really a 'pudding person', so that wouldn't have influenced my opinion. The starter and main was excellent though, and rather more than merely "ok", so maybe you got them on an off day or I was just lucky?:)
Marco.
Pigmy Pony
25-06-2018, 20:11
It sounds like I'm having a right old moan, but really everything else was great. The staff were welcoming and friendly, my main (linguini - is that how it's spelt?) was really tasty and the pub was a really pleasant place to be.
I always admire peoples ability to speak up when something's wrong. I've never been very good at that, preferring instead to say nothing till I'm in the car :(
Pity I couldn't post a picture of the dessert - you could then scrape away at the screen with a spoon and it would be just like you was there!
I always admire peoples ability to speak up when something's wrong. I've never been very good at that, preferring instead to say nothing till I'm in the car :(
Lol... Brits are traditionally bad at complaining! In France or Italy it's normal, as we expect high standards. Next time, think of it not necessarily as a complaint, but as constructive cirticism, thus allowing the restaurant an opportunity to do better next time.
If you do it in the right way, and be polite but firm, then you'll usually always achieve a positive result. Most good establishments want to know what their customers think of the food and service they've received and whether or not they can improve:)
Marco.
Beobloke
26-06-2018, 07:31
Bit ‘after the event’ but Saturdays dinner was our annual ‘not Christmas’ full Christmas dinner with friends. Turkey, stuffing, pigs in blankets, roasties, carrots, sprouts, Satan’s turds,bread sauce and gravy! Christmas pud for afters, which was one left over of the three that Mrs.B made for last Christmas - it was beautifully matured.
Also had crackers, hats and pressies! :)
It’s a tradition that goes back about 10 years and it’s a long story...
Lol... I remember you doing that. Glad you enjoyed yourself, but I wouldn't thank you for that type of food in this weather!!:eek:
Marco.
Salad Niçoise and a cold beer, al fresco, on a beautiful summer's day in Wrexham:
https://imagizer.imageshack.com/v2/xq90/924/QiSZzn.jpg
:cool:
Marco.
Salad Niçoise and a cold beer, al fresco, on a beautiful summer's day in Wrexham:
https://imagizer.imageshack.com/v2/xq90/924/QiSZzn.jpg
[emoji41]
Marco.
Love a proper Niçoise, like that one, my favourite salad. [emoji4]
Also like the Yellowfin. I would have my eggs soft boiled, but this is a matter of taste.
Is that to attract a rabbit for dinner.
I agree with Geoff , as soon as I went with the fancy one my health deteriorated, too strong a cloud
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How the hell did this get here ??
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[emoji23][emoji23]
I clearly need another fag
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Salad Niçoise and a cold beer, al fresco, on a beautiful summer's day in Wrexham:
https://imagizer.imageshack.com/v2/xq90/924/QiSZzn.jpg
:cool:
Marco.
No olives?:scratch :)
Love a proper Niçoise, like that one, my favourite salad.
Also like the Yellowfin. I would have my eggs soft boiled, but this is a matter of taste.
Indeed, and I can have them either way. Just so happens this time they were hard boiled:)
Marco.
Is that to attract a rabbit for dinner.
You just don't 'do' lettuce, do you?:D
Perfect food, mate, for a boiling hot summer's day!
Marco.
No olives?:scratch:
Nope, thought I had some, but they must've got eaten. The next Niçoise I eat will have black olives in and soft-boiled eggs.
You likey though, anyway?:)
Marco.
Nope, thought I had some, but they must've got eaten. The next Niçoise I have will have black olives in and soft-boiled eggs.
You likey though, anyway?:)
Marco.
Looks great especially eating outdoors, true Provence style!:)
Lol yeah, mate, it's good for the soul:cool:
Certainly Provence weather!
Marco.
Had this tonight. First meal for a while
https://uploads.tapatalk-cdn.com/20180627/6802468e6227532285e42622a646e78b.jpg
After all that Egyptian a la carte nonsense thought I’d go for a traditional old English favourite - Large Donner Kebab
https://uploads.tapatalk-cdn.com/20180627/c5d11ef7133905e004240822cdc8a1a7.jpg
thats a small one up here.... and why is it covered in green stuff? .... and why isnt it deep fried:eyebrows:
thats a small one up here.... and why is it covered in green stuff? .... and why isnt it deep fried:eyebrows:
Of course I only eat the salad
mightymonoped
30-06-2018, 17:01
Pasta al Forno
https://uploads.tapatalk-cdn.com/20180630/32debbe5b99a9badd80e26574a6e1656.jpg
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Pasta al Forno
https://uploads.tapatalk-cdn.com/20180630/32debbe5b99a9badd80e26574a6e1656.jpg
Sent from my iPhone using TapatalkLove pasta baked when it goes hard and crunchy.
Salad of melon, cucumber, extra virgin olive oil, basil, Parma ham, 8 years past use by red wine vinegar (smells amazing and tastes great now LOL - really:)), pecorino cheese and seasoning.
Very nice just had it.https://uploads.tapatalk-cdn.com/20180701/5c3e4524c70af43703b586129644a4b6.jpg
mightymonoped
01-07-2018, 12:25
Love pasta baked when it goes hard and crunchy.
Salad of melon, cucumber, extra virgin olive oil, basil, Parma ham, 8 years past use by red wine vinegar (smells amazing and tastes great now LOL - really:)), pecorino cheese and seasoning.
Very nice just had it.https://uploads.tapatalk-cdn.com/20180701/5c3e4524c70af43703b586129644a4b6.jpg
[emoji106] good dish for this hot weather! [emoji4]
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Nice summer light lunch in the garden.
Broccoli and strong cheddar Frittata, Warm new potato salad with chives and salad.
https://farm2.staticflickr.com/1764/41316990820_9775736701_c.jpg (https://flic.kr/p/25X3nUG)image (https://flic.kr/p/25X3nUG) by [url=https://www.flickr.com/photos/162281319@N03
walpurgis
01-07-2018, 12:39
I had a tuna salad, but rather lost interest when I broke a tooth halfway through, so I slung the rest away!
Tinned Tuna Marco :stalks: Shurly Shum Mishtake !
Real tuna.
Day of healthy food. This is a Waitrose recipe made with ingredients from Sainsbury's LOL.
And bloody superb, too.Not made on the barbeque, however. Sicilian recipe.
Worth making. I have excess salad from it for two lunches.
Got it from their phone app in a special barbeque edition of Waitrose mag.https://uploads.tapatalk-cdn.com/20180701/1f090b0d890ac946447671e940a33da5.jpghttps://uploads.tapatalk-cdn.com/20180701/80a311c56c1913038da26156ed253c4d.jpg
Good old British Bangers
https://uploads.tapatalk-cdn.com/20180701/b8744fe59ef6c9e3d065f50692df8fca.jpg
Was at daughters for dinner al fresco
Chicken thigh beautifully cooked with some roasties and couscous with salad. I missed out the green stuff. Lol
She has put down Astro turf for the boys to play shooting practice. Very nice too
Nice one, mate. Glad you've been out enjoying yourself in the nice weather :cool:
Marco.
Nice one, mate. Glad you've been out enjoying yourself in the nice weather :cool:
Marco.
Yup. Was shooting into goal for wee lad to play goalie. Can't kick so used stick as golf club. Worked a treat with the light practice ball.
They were at that music festival at weekend in Glasgow. They enjoyed it
Yeah, it was good. Very young crowd! Good vibe, though:)
How many goals did you score?:D
Marco.
Yeah, it was good. Very young crowd! Good vibe, though:)
How many goals did you score?:D
Marco.
Few good uns. He saved a few too.
https://uploads.tapatalk-cdn.com/20180701/bbafe260bf748c98a45fd2d4ae18112c.jpg
Some really nice food being presented, whilst I was away this weekend. Keep up the good work, chaps!:)
Nice summer light lunch in the garden.
Broccoli and strong cheddar Frittata, Warm new potato salad with chives and salad.
https://farm2.staticflickr.com/1764/41316990820_9775736701_c.jpg (https://flic.kr/p/25X3nUG)image (https://flic.kr/p/25X3nUG) by [url=https://www.flickr.com/photos/162281319@N03
That looks really nice, Jim (food and environs)! Is that your gaff, or simply a pic you've plucked from t'Internet? It almost makes Birmingham look habitable!!:D;)
Marco.
Some really nice food being presented, whilst I was away this weekend. Keep up the good work, chaps!:)
That looks really nice, Jim (food and environs)! Is that your gaff, or simply a pic you've plucked from t'Internet? It almost makes Birmingham look habitable!!:D;)
Marco.
Yes that's my gaff and a very pleasant place to be so we spent most of the weekend out there dining a la fresco. Great to be able to eat breakfast , lunch and dinner outside!:)
Nice one, and of course I completely concur, although do remember in future it's simply 'al fresco';)
I love these sorts of threads, as it shows that AoS members have, and indeed enjoy, a (rather nice) life outside of hi-fi, unlike some sad bastards I could mention!!:D
Marco.
Tinned Tuna Marco :stalks: Shurly Shum Mishtake !
Lol - I didn't have any in, and couldn't be arsed going to get some! Actually, the better stuff in tins is fine, and perfectly acceptable for use in a salad, merely for a midweek lunch.
Had I been serving tuna, at a dinner party, where it was the 'star of the show', as it were, then it'd have been fresh, nicely seared on the outside, and pink in the middle, served simply with a wedge of lemon (or possibly drizzled with a light caper butter) - the ONLY way to enjoy fresh tuna steak!:)
Marco.
walpurgis
02-07-2018, 12:18
Just a corned beef sandwich for me today. Can't be bothered with anything elaborate.
walpurgis
02-07-2018, 12:25
I bought a pack of 'R White's Lemonade' ice lollies, seeing as it's hot. I rather like those. :D
Yeah, I like those lollies!
So, as it was another scorcher today, I decided to do Salad Niçoise again, this time with some proper Niçoise black olives and the eggs more softly boiled. Plus I managed to source some fresh anchovies from a local deli:
https://imagizer.imageshack.com/v2/1024x768q90/923/IeAtCT.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/PYczOk.jpg
It was fab, and enjoyed with a nice bottle of Franziskaner Weissbier:barrel:
Marco.
walpurgis
03-07-2018, 16:49
I wondered why my food was taking so long to cook. I'd forgotten to switch the cooker on! :rolleyes:
That salad looks lovely by the way Marco. I had something similar lunchtime, but it didn't look as good.
Yeah, I like those lollies!
So, as it was another scorcher today, I decided to do Salad Niçoise again, this time with some proper Niçoise black olives and the eggs more softly boiled. Plus I managed to source some fresh anchovies from a local deli:
https://imagizer.imageshack.com/v2/1024x768q90/923/IeAtCT.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/PYczOk.jpg
It was fab, and enjoyed with a nice bottle of Franziskaner Weissbier:barrel:
Marco.
YES, now this is how I like mine. Perfect summer food. [emoji4]
Love anchovies, go perfect with tuna and olives.
hifi_dave
04-07-2018, 15:57
Yeah, I like those lollies!
So, as it was another scorcher today, I decided to do Salad Niçoise again, this time with some proper Niçoise black olives and the eggs more softly boiled. Plus I managed to source some fresh anchovies from a local deli:
https://imagizer.imageshack.com/v2/1024x768q90/923/IeAtCT.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/PYczOk.jpg
It was fab, and enjoyed with a nice bottle of Franziskaner Weissbier:barrel:
Marco.
Perfect. One of my favourite Summer meals.
Nice, much more like it Marco, sometimes add my own croutons by tearing shreds off of a fresh sourdough loaf, lightly drizzle with a nice fruity olive oil and into a hot oven until beginning to crisp and brown around the edges whilst retaining a touch of softness in the center, I'm not a fan of most supermarkets rock hard wee cubed efforts.
Of late been into thick swordfish steals from my local fishmonger, freshly sliced off a whole flank, cooked as per your Tuna, and served with an Caesar Salad made as per the Origional recipe, croutons as above.
A couple of the pre prepared Caeser dressings are not bad at a push, bit of a faff but shop bought does pail by comparison to the following.
https://m.youtube.com/watch?time_continue=281&v=ld0IWRb1hNQ
Salmon sushi to start
Avocado and bacon salad to follow, then an "Eton Mess" (heavy with the strawberries, but light on the meringue) to finish.
Washed down with a 2016 Chablis
Cappelletti
https://uploads.tapatalk-cdn.com/20180705/c305fd155a3b79fbf6e5df9bf8667aa0.jpg
mightymonoped
07-07-2018, 10:38
Part One
Locally sourced brisket dry rubbed with:-
Salt & Pepper
Cumin
Garlic Powder
Cinnamon
Smoked Paprika
Soft Dark Brown Sugar
Oregano
Ancho Chilli Flakes
Guajillo Chilli Powder
This will sit in the fridge for 24 hours before Part Two.
To be continued....
https://uploads.tapatalk-cdn.com/20180707/3474131e0c3c74c4d99ef980b0bb57db.jpg
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mightymonoped
07-07-2018, 10:48
Spicy Chipotle Coleslaw
Fresh and zingy with anything really.
Red & White Cabbage shredded
2 Carrots grated
2 Spring onions sliced
1 deseeded Jalapeño pepper finely sliced
Juice of 1 Lime squeezed over the veg, then scrunch it all together with your hands a few times.
2 Tbls Mayo
1 Tbls Olive oil
1 tsp White Wine Vinegar
1 tsp Dijon Mustard
1 tsp Chipotle paste
A pinch of salt
Mix well and add to the ‘slaw
Cover and leave in the fridge for a while to marinate a bit.
https://uploads.tapatalk-cdn.com/20180707/9f0677f9406361f2aecf8ef70668f236.jpg
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Pigmy Pony
07-07-2018, 16:38
I bought a pack of 'R White's Lemonade' ice lollies, seeing as it's hot. I rather like those. :D
I saw those in Farmfoods today. I thought "Ooh, I like the look of those", and put them in the trolley. She took them out and put them back in the freezer, saying "They're no good, you only get three in a box".
I'll be thinking about you licking yours, but not in a sexy way.
Stratmangler
07-07-2018, 16:50
Pizza from my local pizza emporium, which since the appearance of Domino's Pizza has seen an upturn in sales :D
It's coming home, quite literally, to my front door ...
Pigmy Pony
07-07-2018, 17:01
Having a lazy tea, Mrs. Pony has gone to get a Bargain Bucket. Washed down with a 2018 vintage Chateau Neuf du Pepsi. Don't tell Marco, he can be a bit of a nag when it comes to healthy eating. :(
Chicken in an arabiata sauce simmering nicely
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Served with wild mushroom couscous
https://uploads.tapatalk-cdn.com/20180707/facde92e9991ff9318adb1cc8cc34abc.jpg
Salad.https://uploads.tapatalk-cdn.com/20180707/f0fd07d87fd6ca6b30f63dfe291faa77.jpg
Fosh wov garloc, chollo, coroander, lome, peas wov goats butter and Waotrose hash browns.
https://uploads.tapatalk-cdn.com/20180708/f5b4e495eafe246d52104385a5d05caa.jpg
First meal for some time so good it was too
https://uploads.tapatalk-cdn.com/20180709/e65d4219333107d6b65acc31164b7881.jpg
walpurgis
09-07-2018, 13:19
Looks tasty. I had salmon salad.
15% Rye 85% White 18 hour fridge ferment just waiting to warm up for a bake later on.https://uploads.tapatalk-cdn.com/20180709/a66c7feec1fbdb3b14b08b1feaca5a82.jpg
Chicken with smoked bacon, veg medley & sweet potato mash
https://uploads.tapatalk-cdn.com/20180709/c361ec057f2d6d7cd53b7f9cba6fbd51.jpg
Steak and Blacksticks blue cheese pie on masses of peas deliberately drenched in a fab gravy made of Kallo liquid beef stock, dark soy, Worcestershire sauce and a good dollop of English mustard among other things.
When down super quickly. A lighter eat than tons of mash that I wasn't in the mood for.
https://uploads.tapatalk-cdn.com/20180709/9c756813164ecdcae5fd1231f635e615.jpg
Brisket joint in marinade of best red wine and herbs etc.
A glass of vino for me too for a treat
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Brisket joint in marinade of best red wine and herbs etc.
A glass of vino for me too for a treat
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https://uploads.tapatalk-cdn.com/20180710/fcbeb9198f13bf42c76a9c3baecacd14.jpg
Erm, YES PLEASE. Brisket done right is the king of beef.
Brisket joint in marinade of best red wine and herbs etc.
A glass of vino for me too for a treat
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https://uploads.tapatalk-cdn.com/20180710/fcbeb9198f13bf42c76a9c3baecacd14.jpg
As it is a very hot summer did you decide to eat the beef raw a la brisket tartare!:lol:
mightymonoped
11-07-2018, 09:23
Part One
Locally sourced brisket dry rubbed with:-
Salt & Pepper
Cumin
Garlic Powder
Cinnamon
Smoked Paprika
Soft Dark Brown Sugar
Oregano
Ancho Chilli Flakes
Guajillo Chilli Powder
This will sit in the fridge for 24 hours before Part Two.
To be continued....
https://uploads.tapatalk-cdn.com/20180707/3474131e0c3c74c4d99ef980b0bb57db.jpg
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Part Two (for the sake of completion)
Don't have any more photos and the food has long since passed through my alimentary canal! :lol:
However, I did make a nice Chilli (some of which is now in the freezer) which then went into a 'Mexican Lasagne' (using Corn Tortillas instead of pasta).
So I diced the marinated brisket and browned it in a pan before slow cooking it for 8 hours with:-
2 x Onion
3 x Garlic cloves
2 x dried Ancho peppers (pre-soaked)
2 x dried Cascabel peppers (pr-soaked)
1 x Jalepeno pepper
2 tins of chopped tomatoes
2 x Red peppers (chopped)
3 x sundried tomatoes (chopped)
1 handful of fresh coriander
1 x Beef stock cube
1 x capful of Red Wine Vinegar
Salt & pepper
Once cooked I layered this in a lasagne dish with corn tortillas and grated cheddar cheese, then baked in the oven for 25 mins.
Served with fresh guacamole, soured cream and the spicy chipotle coleslaw (I posted separately), was bloody marvellous, and even better the next day :-)
Brisket is on cooking now.
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Out of bag
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Seared in goats butter
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approaching the simmer
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My cast enamel pot
In cooling phase now. Very important bit
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Late lunch. Welsh cakes warmed and with butter and strawberry jam
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Cooled sufficiently to slice. Juice reheated and slice meat will now sit in there to absorb and relax further.
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Already tastes superb
Now finished and nice n tender.
https://uploads.tapatalk-cdn.com/20180711/8c086821f9b03d434c6789ce8d928040.jpg
Superb taste too.
Juice has been strained and will be reduced tomorrow
https://uploads.tapatalk-cdn.com/20180711/8e61f029ea4d870f53581518730b4641.jpg
Yummy, would have that with some cabbage and horseradish mash, in a sandwich with mustard and dill pickles, or maybe a big bap with a smear of English mustard and raw sliced onion (or caramelised) dipping in the gravy during the eating of course. [emoji6]
I'm getting hungry thinking about it
I'm getting hungry thinking about itMe too looks good Grant.
Brisket is an American barbeque speciality and the extremes they go to cook it beggers belief sometimes. Special rubs, 12 hour cooking etc etc. Those US TV programmes really make me wonder how good the results really are cos it looks ace a lot of the time.
Anyway, picture from a while back of the rye loaf ferment.
It tasted fabulous that slow cold ferment giving a sourdough taste to it somehow.
Must get back into sourdough it can't be beaten really.https://uploads.tapatalk-cdn.com/20180711/f0ccda2f82439d20d9140b91e61f61db.jpg
Me too looks good Grant.
Brisket is an American barbeque speciality and the extremes they go to cook it beggers belief sometimes. Special rubs, 12 hour cooking etc etc. Those US TV programmes really make me wonder how good the results really are cos it looks ace a lot of the time.
Anyway, picture from a while back of the rye loaf ferment.
It tasted fabulous that slow cold ferment giving a sourdough taste to it somehow.
Must get back into sourdough it can't be beaten really.https://uploads.tapatalk-cdn.com/20180711/f0ccda2f82439d20d9140b91e61f61db.jpg
Like sourdough. But that looks good. Dunno if Ive the teeth for it now tho. Lol
Gravy is at the polishing stage
Here is some
https://uploads.tapatalk-cdn.com/20180712/16f06561d54ced70235617e3cd190d7c.jpg
Once done it will be thickened and I will have it with meat and potatoes. Mmm
Finished article
https://uploads.tapatalk-cdn.com/20180712/fa43823337c41e112d43df19491cb1bd.jpg
Good stuff
hifi_dave
12-07-2018, 09:36
Bloody heck, you don't arf get professional.
What do you mean by “polishing stage”?
A bit like clarifying but not same as it's gravy lol
Here's my. Lunch
https://uploads.tapatalk-cdn.com/20180712/345d288cd2ebb70c47ae5a647a45a57f.jpg
Excellent it was.
I love gravy always flood meals with it. Makes the meal if it is good.
I was surprised how much the loaf above opened up given the top slit I put in it prior to bake. That's bread for you - being a live medium you're never quite sure of the end results unless you pretty much do exactly the same thing every bake. Dead boring if you ask me. But I do like to bake hard to get a great crunchy crust on such loaves.
walpurgis
12-07-2018, 14:20
I love gravy always flood meals with it.
Yeah. Goes lovely with a salad! :)
Yeah. Goes lovely with a salad! :)Looks.like Grant had a salad of sorts with his beef. So maybe:D
I love gravy always flood meals with it. Makes the meal if it is good.
I was surprised how much the loaf above opened up given the top slit I put in it prior to bake. That's bread for you - being a live medium you're never quite sure of the end results unless you pretty much do exactly the same thing every bake. Dead boring if you ask me. But I do like to bake hard to get a great crunchy crust on such loaves.
Yup great thing about bread making was you never quite knew what you would get. Like taking pics and sending them away to be processed
Not salad but veg. Carrot peas onion and a bit of sweet pepper. Hot. Like my chilli shoes. Ner
walpurgis
12-07-2018, 15:10
I'm planning roast chicken with sweet potato mash, peas and baked baby carrots. Not forgetting a drop of gravy!
Sausage stew
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walpurgis
13-07-2018, 16:28
I had roast chicken yesterday and a prawn salad the day before. I'll keep simple today, either sausages or eggs with chips 'n beans I think!
Sausage stew
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Looks great. Nice and rich, can’t go wrong with a bit of beans in a sausage stew either. [emoji4]
I like to use red pepper in mine too, thought that what was in yours, or is it tomato?
mightymonoped
13-07-2018, 18:52
It’s Friday night! [emoji4]
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Sent from my iPhone using Tapatalk
Looks great. Nice and rich, can’t go wrong with a bit of beans in a sausage stew either. [emoji4]
I like to use red pepper in mine too, thought that what was in yours, or is it tomato?
Yes red pepper, pearl barley etc. (probably easier to say what's not in it). Not really stew weather but it hit the spot with a few slices of seeded batch.
There was some sauce from stew left so I added some cooked chicken, spiced it up and had it with wholemeal pasta
https://uploads.tapatalk-cdn.com/20180713/51f6f0ce5ce07d546e33ab3360f1e58e.jpg
mightymonoped
14-07-2018, 10:19
Picnic fodder:-
Sausage & Branston Pickle rolls
Paella pasties
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Sent from my iPhone using Tapatalk
The sausage @ pickle rolls look beautiful , i imagine they were tasty.
Happy food
Pork onions potatos beans
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mightymonoped
15-07-2018, 16:05
The sausage @ pickle rolls look beautiful , i imagine they were tasty.
They were lovely thanks! Finished them off on the beach today [emoji106]
Sent from my iPhone using Tapatalk
Salad Nicoise
https://farm2.staticflickr.com/1801/42523773295_16f6317ae6_c.jpg (https://flic.kr/p/27MFsi6)image (https://flic.kr/p/27MFsi6) by [url=https://www.flickr.com/photos/162281319@N03/]
mightymonoped
15-07-2018, 18:47
Last night’s Salmon with salad in a Jalapeño, Honey & Lime dressing. Light and fresh. Toasted sourdough rubbed with garlic to soak up the excess dressing.
https://uploads.tapatalk-cdn.com/20180715/ffd66cac23f300aeb18d4f3ffbd52497.jpg
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hifi_dave
16-07-2018, 16:00
I've just scrolled down this page and my stomach is making some strange 'grumbling' noises. I didn't feel hungry until just now.
Some really nice grub been posted recently, chaps! Mucho respecto:D
We're having a dinner party tonight (for six), so Del's again doing her homemade crespelle, with spinach and ricotta, in a fresh basil and tomato sauce (as shown before), followed by a classic Tournedos Rossini, see here for details:
https://behind-the-french-menu.blogspot.com/2012/06/tournedos-rossini-after-150-years-still.html
This will be served with garlic mashed potatoes, fresh peas, purple-sprouting broccoli, broad beans and buttered carrot batons. The accompanying wine will not be the obvious choice of a classic red Bordeaux, but rather something juicy and jammy, from Provence: a beautiful Bandol. See here: https://www.wine-searcher.com/regions-bandol
The Mourvèdre grapes should perfectly compliment the rich taste of the duck liver pâté [for ethical reasons, we don't 'do' foie gras] and Madeira sauce - well that's what I'm hoping! The Bandol in question will be a 2016 vintage, so still young, but should have bags of flavour.
The crespelle will be served with a simple, but delicious, Dolcetto D'Alba. Dessert will be a homemade Tiramisu, served with some Vin Santo.
Pics to follow! :cool:
Marco.
Some really nice grub been posted recently, chaps! Mucho respecto:D
We're having a dinner party tonight (for six), so Del's again doing her homemade crespelle, with spinach and ricotta, in a fresh basil and tomato sauce (as shown before), followed by a classic Tournedos Rossini, see here for details:
https://behind-the-french-menu.blogspot.com/2012/06/tournedos-rossini-after-150-years-still.html
This will be served with garlic mashed potatoes, fresh peas, purple-sprouting broccoli, broad beans and buttered carrot batons. The accompanying wine will not be the obvious choice of a classic red Bordeaux, but rather something juicy and jammy, from Provence: a beautiful Bandol. See here: https://www.wine-searcher.com/regions-bandol
The Mourvèdre grapes should perfectly compliment the rich taste of the duck liver pâté [for ethical reasons, we don't 'do' foie gras] and Madeira sauce - well that's what I'm hoping! The Bandol in question will be a 2016 vintage, so still young, but should have bags of flavour.
The crespelle will be served with a simple, but delicious, Dolcetto D'Alba. Dessert will be a homemade Tiramisu, served with some Vin Santo.
Pics to follow! :cool:
Marco.
thank god for that... a disgusting thing to do to poor animals imo.
Yeah mate, it's bollox and simply not necessary.
Marco.
I've just scrolled down this page and my stomach is making some strange 'grumbling' noises. I didn't feel hungry until just now.
Yesterday was insufferably hot and humid - I lost all appetite. Added to which, a neighbour was having a barbeque, and the smell of burnt animal flesh was bad enough, but when he (I assume it was a 'he'; as men seem to think it is their right and obligation to 'do' barbeques, when at all other times they are quite content to let their other halves do the cooking), started barbequing fish the smell was absolutely nauseous!
Tagliatelle
https://uploads.tapatalk-cdn.com/20180717/84258e857f0839e2ab5143c87a8c6a7c.jpg
Beobloke
17-07-2018, 20:15
Yesterday was insufferably hot and humid - I lost all appetite. Added to which, a neighbour was having a barbeque, and the smell of burnt animal flesh was bad enough, but when he (I assume it was a 'he'; as men seem to think it is their right and obligation to 'do' barbeques, when at all other times they are quite content to let their other halves do the cooking), started barbequing fish the smell was absolutely nauseous!
Funny - I do most of the cooking in our house but Mrs. B has taken charge of the barbecuing for the last two weekends.
As we had a lot of people staying last weekend, she even did the Sunday morning breakfast sausages and bacon on it, which worked superbly.
Took a quick snap of the Tournedos Rossini:
https://imagizer.imageshack.com/v2/1024x768q90/922/Ekq43Q.jpg
Didn't have time to take any more, as I was too busy chatting, eating and drinking!:cool:
Marco.
Tagliatelle
https://uploads.tapatalk-cdn.com/20180717/84258e857f0839e2ab5143c87a8c6a7c.jpg
I don't think you've put enough cheese on.
Marco.
Beobloke
18-07-2018, 14:51
Took a quick snap of the Tournedos Rossini:
https://imagizer.imageshack.com/v2/1024x768q90/922/Ekq43Q.jpg
Didn't have time to take any more, as I was too busy chatting, eating and drinking!:cool:
Marco.
That looks fabulous, albeit a bit of a child-sized portion for my liking! ;)
Lol, thanks! The fillet steak (Welsh Black beef) and pâté was very rich, so you didn't need much to fill you.
Do bear in mind too, that the beef was preceded by some bruschetta, and other examples of Italian 'tapas'/little bites (served with the aperitifs), including a starter course of spinach and ricotta crespelle, which was quite filling. Plus, I had to make room for the Tiramisu afterwards!
Also, unlike others, I *HATE* having my plate piled full of food, so that it just looks like a mountain of mush/stodge. It really puts me off.
Instead, I like to see what I'm eating (all elements of it), and only put on my plate what I think I'll finish. Therefore, large plates facilitate that, so you can space things out nicely. It also aids nice presentation, which for me is crucial:)
If I want more food, I can have it, *if* I feel like it. The Italian way of doing things, during a meal, is always to put different types of veg into individual serving bowls, so folk can help themselves, rather than being given one big plate of stuff, all plied up like school dinners!:nono:
Marco.
Supper and breakfast tomorrow. Probably better cold.
Fried in e.v. olive oil baked potato and shallots with taleggio egg thingy.
Quite good.https://uploads.tapatalk-cdn.com/20180718/e14bfe2e1b419c8befc7cfcc84a9a679.jpg
Took a quick snap of the Tournedos Rossini:
https://imagizer.imageshack.com/v2/1024x768q90/922/Ekq43Q.jpg
Didn't have time to take any more, as I was too busy chatting, eating and drinking!:cool:
Marco.This plate needs to be larger.
The plate itself or the amount of food on it?
Marco.
The plate itself or the amount of food on it?
Marco.Nope the plate.
I was being daft.
I had a huge glass plate somewhere I was really into at one stage. Plenty of real estate on that.
5x chicken drumsticks and a four pack of Punk IPA. Can you tell that I’m on a 2hr train out of London?
Nope the plate.
I was being daft.
I had a huge glass plate somewhere I was really into at one stage. Plenty of real estate on that.
I have some seriously ‘deep dish’ plates that I use for roasts, because my wife pours at least half a pint of gravy over it. :P
Put some nice pork belly in the oven for a slow roast, after a while I though " funny, I can't smell anything ", checked the oven, light on, fan going, no heat, spiffing!. Oh well, oven repair man tomorrow then.
My favourite pork & caramelised red onion sausages, sweet potato mash & veg
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Roast chicken baby potatos and some rich sauce beans. Quite enjoyed it
Last night’s Salmon with salad in a Jalapeño, Honey & Lime dressing. Light and fresh. Toasted sourdough rubbed with garlic to soak up the excess dressing.
https://uploads.tapatalk-cdn.com/20180715/ffd66cac23f300aeb18d4f3ffbd52497.jpg
Sent from my iPhone using Tapatalk
looks nice and fresh Tony, Salmon roasted or poached ?
mightymonoped
20-07-2018, 13:44
Just dry pan-fried on the skin side for a couple of minutes then turned over very briefly. Was just about cooked in the middle, still nice and moist.
Just dry pan-fried on the skin side for a couple of minutes then turned over very briefly. Was just about cooked in the middle, still nice and moist.
Nice, I cannot abide Salmon over cooked thus dry, I have had some excellent results with Salmon/sea trout su-vied and a swift lick with a blow torch.
Nice looking Tournedos Roccini there Marco, I have made the dish with home made wild mushroom pate for a slightly less 'meaty' alternative, Mit Parmesan polenta.
Nice looking Frittata there Justin, perfect weather for that dish with a few dressed leaves and a crisp Burgundy.
Had a fajita beef sarnie for lunch.
And now this for afters
Bara brith
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Just prepared a pork fillet for tonight.
https://uploads.tapatalk-cdn.com/20180721/0ce5804c1a7b525c4cadb2196b7ea2ed.jpg
Now looks like this
https://uploads.tapatalk-cdn.com/20180721/10c76f7f3ba3c5967083396501345c58.jpg
Bara brith
That's a long way from it's home Grant ;)
That's a long way from it's home Grant ;)
tis, marco brought me it.. a bit like clooty dumpling without the cloot:D yum tho
Now looks like this
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its ready and tastes superb...just awesome :eek:
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Yum, yum! Looks great:)
I much prefer that, to that dry (rather sorry looking) bit of roast chicken you had the other day!:eyebrows:;)
Marco.
Had a fajita beef sarnie for lunch.
And now this for afters
Bara brith
https://uploads.tapatalk-cdn.com/20180721/7ab63c707a5726396a07eb20f37b3d9a.jpg
Is that the one we brought up? If so, was it nice?:)
Marco.
Yum, yum! Looks great:)
I much prefer that, to that dry (rather sorry looking) bit of roast chicken you had the other day!:eyebrows:;)
Marco.
i like a bare breast.:eyebrows:
Is that the one we brought up? If so, was it nice?:)
Marco.
yup, great.. just opened today..
Nice one, lol.... Glad you liked it. Have you tried the Welsh cakes?
Nah, when I have roast chicken, I like it covered in a nice crispy skin (which has been infused in garlic and rosemary) and served with lots of gravy!:)
I like it moist:eyebrows:
Marco.
Lol. Yup cakes all gone
Dinner is great
https://uploads.tapatalk-cdn.com/20180721/9d93b46f47a6d86881f17cbb24211e47.jpg
mightymonoped
21-07-2018, 16:58
https://uploads.tapatalk-cdn.com/20180721/802c04839e1b122f04c0c9378dd253b4.jpg
That looks tasty! [emoji106][emoji4]
Sent from my iPhone using Tapatalk
Bigham's Chicken and Mushroom pie and rosti. Super easy meal just bung in oven. Boozy tasting - ingredients list sherry and white wine vinegar - excellent really. Not cheap but then quality never is. Bonus is the ramekins the two pies came in. Excellent for freezing home made chicken liver pate in, or slice some ham, egg and cheese in plus whatever and bake.
Followed by a Fab.
Pie two days past its use by, but still excellent. If I die you know why.https://uploads.tapatalk-cdn.com/20180721/e37fe5b2a5ca9095dcd2d4a68d28fba4.jpghttps://uploads.tapatalk-cdn.com/20180721/ff5050ccebf99e71b7c90f706d9cbd61.jpghttps://uploads.tapatalk-cdn.com/20180721/7f305d91d0fb300ac5cac183e7958b83.jpg
Wiz up 6 tomatoes with 6 gloves of garlic and some basil, salt and pepper. Fry bacon and shallots whole. Remove bacon and shallots but leave bacon fat. Toss in the tomato mix, a shed load of hot smoked paprika or whatever hot sauces or chillis you like, and cook the pasta in the tomato sauce, chopped up bacon and shallots with the lid on.
You'll need to add water as you go along as the pasta will drink it. Then before the pasta is just cooked, add the eggs and cheese and replace the lid. Sweat it. Use the cheese I have used. It melts wonderfully.
Seriously nice - break the yolks just before you eat it.
Bowl licking good, folks. Really.https://uploads.tapatalk-cdn.com/20180722/bd960a373bcb878be7091d053c402513.jpghttps://uploads.tapatalk-cdn.com/20180722/09b44e6c047c4374a4c4f1f76d70f3ec.jpghttps://uploads.tapatalk-cdn.com/20180722/8eefb2ddac87bebd96103bceee172392.jpghttps://uploads.tapatalk-cdn.com/20180722/0e0a758f5dac10b9e5dabc62a20011f5.jpghttps://uploads.tapatalk-cdn.com/20180722/6ceb2ecb33cd1b0e4d8d634ab7aa9ab3.jpg
On the off chance somebody actually tries to make this, don't put that much bacon in it. That's for BLTs for work[emoji3]
Looks nice, Justers... Similar to what I've had before in some Spanish restaurants, but without the pasta, and the bacon would've been replaced with Chorizo:)
Marco.
Yesterday's extra is today's pork satay
https://uploads.tapatalk-cdn.com/20180722/2b5e46acf2b36ac89efa37e7b49bdb2e.jpg
Delicious it is too
Looks nice, Justers... Similar to what I've had before in some Spanish restaurants, but without the pasta, and the bacon would've been replaced with Chorizo:)
Marco.
Cooking the pasta in the sauce works really well. It comes out impregnated with the sauce. Lovely.
Yesterday's extra is today's pork satay
https://uploads.tapatalk-cdn.com/20180722/2b5e46acf2b36ac89efa37e7b49bdb2e.jpg
Delicious it is too
Like the look of that too, Granty. Moistness is the key;)
Marco [hates dry, 'dead' looking food].
Cooking the pasta in the sauce works really well. It comes out impregnated with the sauce. Lovely.
No doubt, mate. Might be interesting next time to add some slices of chorizo, instead of bacon. I think the added spiciness could be good:)
Marco.
Just the 6 loin chops tonight
https://uploads.tapatalk-cdn.com/20180722/559ae7b66acdc094fb5c7f555ce1962d.jpg
Is that a starter, Roy?:D
Marco.
A mere appetiser [emoji6]
Now simmering nicely
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'tis a veritable canapé for you, sir....
Marco.
An elegant sufficiency with sticky rice and Sangiovese
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HAHAHA... You're a boy and a half!:lol:
And I thought you were veggie?:D
Marco.
No doubt, mate. Might be interesting next time to add some slices of chorizo, instead of bacon. I think the added spiciness could be good:)
Marco.
I'm into chorizo, but look at the basil in the pic with the tomatoes pre blitz. There's a good slug of Nando's hottest sauce which you can see and I omitted to mention. Plus the hot smoked paprika, which really is hot and was applied liberally to the pseudo wok. You'd have needed the spiciest chorizo available to even pick up on the heat/garlic already injected:D
Yeah, I getcha now... Probably a bit of a botty-burner then:eyebrows:
Marco.
In progress, needs and hour or two of slow simmering - Sweet Potato & Courgette madras.
https://farm1.staticflickr.com/919/43588958331_e52edb1aca_c.jpg
Lunch was carbonara
https://uploads.tapatalk-cdn.com/20180723/df008d2012232d08189910babdcd7a45.jpg
And I thought you were veggie?:D
At least half the plate is vegetarian :thumbsup:
French style lentil and bacon soup made last night, just popped the slow cooker on when I went out to work. Using brown lentils (green is fine too) as they keep their shape.
What makes it French style? Using a mirepoix (finely chopped carrot, onion and celery, sautéed for 10 mins) as the base, and adding a can of chopped tomatoes and 3x crushed cloves of garlic, bay leaf and a big pinch of dried thyme, plenty of black pepper. Then in goes a litre of veg or chicken broth.
I tend to use at least half a pack of streaky bacon, cut quite finely, which goes into the mirepoix after it’s been sautéing for about 5mins.
Will add some piccies tonight. [emoji4]
hifi_dave
24-07-2018, 09:52
As someone who loves beans, peas and pulses in any form, that sound good to me.
French style lentil and bacon soup made last night, just popped the slow cooker on when I went out to work. Using brown lentils (green is fine too) as they keep their shape.
What makes it French style? Using a mirepoix (finely chopped carrot, onion and celery, sautéed for 10 mins) as the base, and adding a can of chopped tomatoes and 3x crushed cloves of garlic, bay leaf and a big pinch of dried thyme, plenty of black pepper. Then in goes a litre of veg or chicken broth.
I tend to use at least half a pack of streaky bacon, cut quite finely, which goes into the mirepoix after it’s been sautéing for about 5mins.
Will add some piccies tonight. [emoji4]
Beef Stroganoff
https://uploads.tapatalk-cdn.com/20180724/8395a8d4d45eea7272a781a30f10cbae.jpg
Parcelmonkey
24-07-2018, 14:28
Beef Stroganoff
https://uploads.tapatalk-cdn.com/20180724/8395a8d4d45eea7272a781a30f10cbae.jpgThat should've sat nicely on a bed of washed but uncooked baby leaf spinach.
[emoji123]
Beobloke
24-07-2018, 14:41
It sits far more nicely on the rice, IMHO. Uncooked baby leaf spinach is perilously close to being salad and that has no place on a gentleman’s plate!
Mrs. B is out this evening so it’s Aberdeen Angus burgers at Beobloke Towers tonight. :)
That should've sat nicely on a bed of washed but uncooked baby leaf spinach.
[emoji123]
Nah, wild rice is the perfect accompaniment!
Is that Stroganoff from Asda's 'Extra Special' range, by any chance, Grant? Looks like something I've seen before:)
Marco.
Mrs. B is out this evening so it’s Aberdeen Angus burgers at Beobloke Towers tonight. :)
Naughty boy, she told me you needed more greens in your diet, to improve your 'performance'. Can't think what she was referring to!:D
Marco.
Seconds from tonight’s lentil and bacon... https://uploads.tapatalk-cdn.com/20180724/b8ead23da6a1b2b92356645ab5b2db4d.jpg
Salade Niçoise
Grilled yellow fin tuna steak, anchovies, green beans, new potatoes, cherry tomatoes, black olives, avocado and soft boiled eggs. Garnished with fresh basil leaves and ground black pepper.
(Wouldn’t want to fall foul of the salad police!)
Summer Pudding with crème fraîche to follow.
Haddock and chips from the chippy up the road washed down with a glass of cool crisp Tizer
Chicken, sweet potato, spinach & cabbage.
https://uploads.tapatalk-cdn.com/20180726/2c93f0d661dedb41bc1cf4d408b333e5.jpg
First for a day or so. I will chance a chicken tandoori sarnie. Best of both hobos thick bread which is very good for standard shop bought
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Nah, wild rice is the perfect accompaniment!
Is that Stroganoff from Asda's 'Extra Special' range, by any chance, Grant? Looks like something I've seen before:)
Marco.
No. Morrisons the best range
walpurgis
26-07-2018, 11:52
I'm doing an egg 'n cheese salad shortly. :)
Carluccio'shttps://uploads.tapatalk-cdn.com/20180726/ac5e9ac6ddbcf191064d9219a339f9f1.jpg
Chicken Curry
https://uploads.tapatalk-cdn.com/20180726/77239aafe64bb6143a2977ff7d62ace8.jpg
steamed veg, marinaded overnight in honey and paprika, the served with hoisin and plum sauce, and fajita beef. steamed baby pots to finish.. very nice too
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Sea Bass
https://uploads.tapatalk-cdn.com/20180727/8986e46033fd1ed42caaf71c0d35c8c7.jpg
mightymonoped
28-07-2018, 17:03
Polpette on the go at the moment...
https://uploads.tapatalk-cdn.com/20180728/0850f84faffd8969a1a9a03e59579d96.jpg
https://uploads.tapatalk-cdn.com/20180728/c25096b2196cdb137e1f3af07abf1fbf.jpg
Top notch, mate! :thumbsup:
Marco.
Local farm sausages, nice creamy mashed potato, baked beans and polished off the rest of the Tizer
hifi_dave
29-07-2018, 08:55
Polpette on the go at the moment...
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https://uploads.tapatalk-cdn.com/20180728/c25096b2196cdb137e1f3af07abf1fbf.jpg
Wow, that looks tasty. I'd pay good money for that.
Polpette on the go at the moment...
https://uploads.tapatalk-cdn.com/20180728/0850f84faffd8969a1a9a03e59579d96.jpg
https://uploads.tapatalk-cdn.com/20180728/c25096b2196cdb137e1f3af07abf1fbf.jpg
I like a meatball...a spicy meatball[emoji3]
Dont think the Italians eat them with pasta. Quite like mine with French fries too.
Cheese onion and chicken omelette
https://uploads.tapatalk-cdn.com/20180729/c3970bd97c1e9a8b7bb6a98e94f55bc0.jpg
Dont think the Italians eat them with pasta...
No, it's an American influenced thing, which is usually accompanied with spaghetti. Still very tasty though, and quite clearly, Tony knows how to cook!:)
Quite like mine with French fries too.
No, that's sacrilege... Golden rule in Italy: only one type of carbohydrate on your plate at once!;)
I guess though, as a Scottish daftee, you can be forgiven:D
Marco.
Got my dad round today for lunch, so we're having home-made spinach and ricotta Girasole, with home-made Bolognaise sauce (using fresh spicy salsiccia), followed by this goat recipe, which Del is making:
http://www.melbournefoodandwine.com.au/read-watch/recipes/slow-roasted-goat-leg-with-white-wine-and-potatoes-95
She's also making an aubergine parmigiana for herself, as she's veggie.
Then followed by Sicilian lemon tart and mascarpone cream. And lots of nice cocktails and wines will be drunk, as usual. If I get time to snap some pics, I'll post them later!:cool:
Marco.
No, it's an American influenced thing, which is usually accompanied with spaghetti. Still very tasty though, and quite clearly, Tony knows how to cook!:)
No, that's sacrilege... Golden rule in Italy: only one type of carbohydrate on your plate at once!;)
I guess though, as a Scottish daftee, you can be forgiven:D
Marco.
no, i meant the meatballs with chips. no pasta
Cheese onion and chicken omelette
https://uploads.tapatalk-cdn.com/20180729/c3970bd97c1e9a8b7bb6a98e94f55bc0.jpg
I like a good omelette and that looks like one. Making me hungry that is.
I've got some chicken goujons and some noodles to cook up later. The goujons only take 8 minutes under the grill. Season it all with a bit of Tabasco sauce. I'm a big fan of Tabasco on anything bread-coated.
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