View Full Version : OK, What's For Lunch or Tea Today?
no, i meant the meatballs with chips. no pasta
Ah, I see. In that case, I'll let you off the hook!;)
Marco.
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.
was lovely Martin. just had a bit of butter and oil and gently cooked the onion first the took out and did the eggs, then added the filling and flipped over to semi circle.. the turned a few times. coolish pan at 70/then 80 c
Ah, I see. In that case, I'll let you off the hook!;)
Marco.
dont mind a few chips with lasagne as there isnt much pasta in it..well not in mine; its mostly sauce
Wrong way round, mate, and unfortunately typical of how it's served in pseudo-Italian restaurants in the UK, as some horrible sloppy mess...:doh::rolleyes:
It's ALL about the pasta! Proper, authentic, lasagne should look like a thickly layered cake, and quite dry, with small amounts of cheese and meat sauce, in between thin sheets of pasta (top layer should always be golden and crispy), like this:
https://imagizer.imageshack.com/v2/1024x768q90/922/exP640.jpg
If you served that in Italy, with chips, they'd throw it at you!!;)
Marco.
Yup but i make mine with chunky minced beef, so spaces between are bigger. Horses and courses come to mind, and you should be grateful im not frying mars bars
Lol - indeed. I'm simply being pedantic for effect, and perhaps to educate those who don't know any better, but the most important thing is you're cooking nourishing home-made food, so keep it up:)
Just don't have too many supermarket ready-meals, as the fat and salt contained in those things is horrendous, and the low salt/fat stuff tastes of nothing! It's an affront to real food.
Marco.
Just don't have too many supermarket ready-meals, as the fat and salt contained in those things is horrendous, and the low salt/fat stuff tastes of nothing! It's an affront to real food.
In the UK we consume more ready-meals than all of Europe combined, that's a truly shocking and disturbing statistic - and we wonder why we have an escalating public health and obesity problem?
I know that's a simplistic view, but it is a huge contributory factor. Cooking real food with real ingredients is the only sure fire way in assisting and maintaining a healthy lifestyle . . . and don't get me started on low calorie/low fat so called healthy eating meals :doh:
Lol - indeed. I'm simply being pedantic for effect, and perhaps to educate those who don't know any better, but the most important thing is you're cooking nourishing home-made food, so keep it up:)
Just don't have too many supermarket ready-meals, as the fat and salt contained in those things is horrendous, and the low salt/fat stuff tastes of nothing! It's an affront to real food.
Marco.
I have to eat them sometimes. depends on how i am. if not fit enough its that or nowt; often nowt tbh....after saying that, a few of the better ones are not bad at all.(but costly)
montesquieu
29-07-2018, 15:09
I’m generally too lazy - or too busy eating after cooking - to post on this thread but at Marco’s prodding on another thread, here’s what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.
Top dish which you can’t really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.
On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).
On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.
At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.
All washed down by a nice Negroamaro from Puglia.
Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.
Anyway here's yesterday:
https://i.imgur.com/RU4vcwA.jpg
Now that's what I call a meal Tom :thumbsup:
Beobloke
29-07-2018, 20:41
Horses and courses come to mind, and you should be grateful im not frying mars bars
I bloody love deep fried Mars bars...
walpurgis
29-07-2018, 20:43
I bloody love deep fried Mars bars...
Great with chips and a bit of Haddock. :)
We're popular up here for a while. I might add Ive not tried one but don't see why not. I like battered banana and pineapple
Just a couple of cheeseburgers tonight
https://uploads.tapatalk-cdn.com/20180729/eca70de7ee6f20b758eff42916705040.jpg
WESTLOWER
29-07-2018, 22:10
I’m generally too lazy - or too busy eating after cooking - to post on this thread but at Marco’s prodding on another thread, here’s what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.
Top dish which you can’t really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.
On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).
On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.
At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.
All washed down by a nice Negroamaro from Puglia.
Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.
Anyway here's yesterday:
https://i.imgur.com/RU4vcwA.jpg
I can confirm this was delicious !!
Top chops!
mightymonoped
30-07-2018, 08:14
That's me committing the cardinal sin of throwing two courses together (well I was on my own!) :lol:
Anyway, it was all cooked with love, so it tasted Italian! :D
That's me committing the cardinal sin of throwing two courses together (well I was on my own!) :lol:
Anyway, it was all cooked with love, so it tasted Italian! :D
its a traditional dish over here:)
mightymonoped
30-07-2018, 09:48
I’m generally too lazy - or too busy eating after cooking - to post on this thread but at Marco’s prodding on another thread, here’s what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.
Top dish which you can’t really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.
On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).
On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.
At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.
All washed down by a nice Negroamaro from Puglia.
Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.
Anyway here's yesterday:
https://i.imgur.com/RU4vcwA.jpg
Looks and sounds (and I'm sure it tastes) spot on! :)
mightymonoped
30-07-2018, 09:52
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.
All sounds delish to me! Going to have to get me some Goat I think, have been meaning to try some recipes out. Last time I ate goat was from a really good burrito bar in Santa Cruz, CA.
It was delish, Tony. Here are a couple of (unfortunately crap) pics I took:
Aubergine Parmigiana, with pine nuts sprinkled on top. This was a nice touch that gave the dish another enjoyable texture and flavour. The aubergine used was also freshly picked from my dad's greenhouse:
https://imagizer.imageshack.com/v2/1024x768q90/924/JAIlVX.jpg
And the roast goat [which itself came from a local farm], served with various fresh vegetables and roast potatoes, along with creamed spinach with nutmeg, plus some of the aubergine:
https://imagizer.imageshack.com/v2/1024x768q90/922/16iZ7Y.jpg
As you can see, I don't like having too much food on my plate at once! It's easy enough to take more later, if I want it - and I did:)
Marco.
Tom, that spread of yours above looks absolutely FANTASTIC, and just the type of food I like to eat! Congrats too, on your choice of wine and for seeking to spoil your guests in that way, which is also what we do when folks come to visit:cool:
I look forward to seeing more of your foodie creations, so please don't be a stranger to this thread in future!:)
Marco.
https://uploads.tapatalk-cdn.com/20180731/9213aa55517c5eeb266bd2c5a08dc8fc.jpg
Sausage stew & Chilean Pinot noir
https://uploads.tapatalk-cdn.com/20180801/761b2b8a694a9436c7aa76bcaa46b118.jpg
mightymonoped
01-08-2018, 21:25
Forgive my posting here but I couldnt think of anywhere else to put this one [emoji4]
Just been trawling through my photos online and found this image of the Pigs in a Muddy Hot Tub Birthday Cake I made for my good woman Gegs last year.
Chocolate sponge, ganache, marzipan pigs and KitKat bars were all snuffled up by the guests [emoji13]
https://uploads.tapatalk-cdn.com/20180801/0706e58d76c8a8f9cee123022b654140.jpg
Sent from my iPhone using Tapatalk
Great fun. Bet it tasted great too
spendorman
02-08-2018, 08:21
Forgive my posting here but I couldnt think of anywhere else to put this one [emoji4]
Just been trawling through my photos online and found this image of the Pigs in a Muddy Hot Tub Birthday Cake I made for my good woman Gegs last year.
Chocolate sponge, ganache, marzipan pigs and KitKat bars were all snuffled up by the guests [emoji13]
https://uploads.tapatalk-cdn.com/20180801/0706e58d76c8a8f9cee123022b654140.jpg
Sent from my iPhone using Tapatalk
Brilliant
Homemade banana bread with strawberry jam. Yum
https://uploads.tapatalk-cdn.com/20180803/dcd6eed81dbb0b34a87d68f431b9dc7f.jpg
Hoisin beef stir-fry
https://uploads.tapatalk-cdn.com/20180803/edd4344a32b0da75778ff63261e86d66.jpg
walpurgis
03-08-2018, 16:30
Looks nice Grant.
I must do more Chinese style meals. Not done one for ages.
Having a Romanesco cauliflour and pasta cheese bake tonight.
Looks nice Grant.
I must do more Chinese style meals. Not done one for ages.
Having a Romanesco cauliflour and pasta cheese bake tonight.
it was stunning :eyebrows:
mightymonoped
04-08-2018, 10:02
Previous Winter stodge... the pie collection
Chicken & Pancetta with Warm Water Pastry
https://uploads.tapatalk-cdn.com/20180804/014bfba178463fe7df299122e0ec33c2.jpg
Chicken & Mushroom
https://uploads.tapatalk-cdn.com/20180804/3c4895b3045c4691418fa31cfba6a72f.jpg
Steak & Kidney Pudding (with half a dozen oysters in the mix)
https://uploads.tapatalk-cdn.com/20180804/89701160655fbac9e53c246f9edffcad.jpg
Sent from my iPhone using Tapatalk
Previous Winter stodge... the pie collection
Chicken & Pancetta with Warm Water Pastry
https://uploads.tapatalk-cdn.com/20180804/014bfba178463fe7df299122e0ec33c2.jpg
Chicken & Mushroom
https://uploads.tapatalk-cdn.com/20180804/3c4895b3045c4691418fa31cfba6a72f.jpg
Steak & Kidney Pudding (with half a dozen oysters in the mix)
https://uploads.tapatalk-cdn.com/20180804/89701160655fbac9e53c246f9edffcad.jpg
Sent from my iPhone using Tapatalk
i used to make steak n kidney like that.. suet base... they were fab, but with just me now there is no point. that one looks super; i can taste it right now:eek:
My special pork. Smell and tastes superb. Daughter tried to nick it. Lol
https://uploads.tapatalk-cdn.com/20180804/5f8b3de840e47e4a664dd6d5f622a490.jpg
mightymonoped
04-08-2018, 16:33
My special pork. Smell and tastes superb. Daughter tried to nick it. Lol
https://uploads.tapatalk-cdn.com/20180804/5f8b3de840e47e4a664dd6d5f622a490.jpg
Nice! Daughters do that don’t they? [emoji23]
Sent from my iPhone using Tapatalk
mightymonoped
04-08-2018, 16:34
i used to make steak n kidney like that.. suet base... they were fab, but with just me now there is no point. that one looks super; i can taste it right now:eek:
I’m trying to stay away from the pies these days anyway! Too much of a good thing and all that [emoji4]
Sent from my iPhone using Tapatalk
Nice! Daughters do that don’t they? [emoji23]
Sent from my iPhone using Tapatalk
that they do, and dont grow out of it either :lol:
Some weird fish. Never heard of it.https://uploads.tapatalk-cdn.com/20180804/6307e3645431879f3eecf753cdf870dc.jpg
My pork with some mashed potato I had in fridge. Worked ok surprisingly
https://uploads.tapatalk-cdn.com/20180804/f721a8d3ce74a95c5cf0f3e7c8f6ed57.jpg
My special pork. Smell and tastes superb. Daughter tried to nick it. Lol
Looks great, mate! So what's in it?:)
Tony, your steak & kidney pudding looks epic! Did it produce a lovely rich gravy, too? I always like stuff like that with lashings of rich gravy (from the meat juices and stock), but not bloody Bisto!:nono:
Marco.
Some weird fish. Never heard of it.https://uploads.tapatalk-cdn.com/20180804/6307e3645431879f3eecf753cdf870dc.jpg
I'm intrigued as to what you'll do with that... I'm thinking a Thai fish curry!:)
Marco.
No I wanted to experience the fish and nowt else as I have never had it before. So simply fried in extra virgin with salt and pepper.
Unfortunately it tries to kill you. It is seriously hard to eat. Full of 1.5 cm bones and filleting would be close to impossible as bones stick out along the plane of a fillet.
I got a bone stuck in my throat and resisted the temptation to gag or cough. Got it down with the fried new potato.
You could not serve it to anyone, really, at a social event. You have to use fingers.
Flip side is it was bloody lovely with a bit of lemon juice. Like a cross between cod and skate in terms of texture.
Doesn't look great cooked, either. A veritable British oddball of a fish!
https://uploads.tapatalk-cdn.com/20180804/584e68af8d727e0d1d520a17399d2e00.jpg
spendorman
04-08-2018, 18:02
Had a nice piece of fresh cod, pan fried in a small amount of olive oil, with a small amount of salt, pepper, garlic, ginger and paprika. Served it with mash and mixed veg. Was v nice, enough left over for tomorrow. Thankfully, no bones.
Looks good, Justers - like yer spuds! But I can also see what you mean by the bones:eek:
Probably one you'd need to get the tweezers out and pluck before cooking... I suspect too much of a ball-ache to buy again?
Marco.
Your a brave man Justin getting that down your neck!
Looks lovely, so much easier to eat bony fish with your fingers.
Looks good, Justers - like yer spuds! But I can also see what you mean by the bones:eek:
Probably one you'd need to get the tweezers out and pluck before cooking... I suspect too much of a ball-ache to buy again?
Marco.The bones and inability to fillet is why it isn't popular I guess as it does taste good. Fish curry with it would have been inedible in retrospect.
Hm I doubt I'll see it again but I might go for it depending on mood. Definitely no rush though:D
Might be better baked. Turning it over in the pan just ruffles up the bones!
You're not wrong, Jim:D
Wonder if that was the same sort of fish that choked the queen mother? Love the idea of a roastie solving the choking on a bone eeh it made me laugh.
Wonder if that was the same sort of fish that choked the queen mother? Love the idea of a roastie solving the choking on a bone eeh it made me laugh.
T'was a bit of Scottish Salmon :D
Wonder if that was the same sort of fish that choked the queen mother? Love the idea of a roastie solving the choking on a bone eeh it made me laugh.What made me smile is I put the carcasses in the bin sack and left the sack outside the back door. My cat carved a whole in the sack with extreme precision, and lifted the carcasses out. I found two sets of bones fully stripped of any flesh.
The bones don't seem to have caused him any concern. Seasoned pro, obviously:)
What made me smile is I put the carcasses in the bin sack and left the sack outside the back door. My cat carved a whole in the sack with extreme precision, and lifted the carcasses out. I found two sets of bones fully stripped of any flesh.
The bones don't seem to have caused him any concern. Seasoned pro, obviously:)
:lol:
Spinach & Ricotta tortellini
https://uploads.tapatalk-cdn.com/20180805/ddb5fc8bd1aa0b967d13c4eda5d85acb.jpg
That looks mouthwatering Roy.
yup, very nice Roy. right up my street...I had leftovers..
Thanks both.
Leftovers are sometimes better than the original meal, stew or any mincemeat based dish always tastes nicer the day after (probably the salmonella..)
Was good actually although playing havoc with my innards now. Lol. Chicago style
walpurgis
05-08-2018, 22:22
I had egg & prawn salad. Very nice it was too. No piccies though. :)
I was woken up by raging heartburn the other night, no more midnight pork pies for me.
Roast chicken (and roast Roy after I’d finished cooking)
https://uploads.tapatalk-cdn.com/20180806/651a0b4d511fc03c2eacff00bd72b78b.jpg
Just enjoying a nice Negroni cocktail (shown below) with Del, before tonight's repast, which is just a simple mixed grill, consisting of a grilled lamb cutlet, local Welsh pork and ale sausages (nicely carmelised in the pan), local Welsh streaky bacon, poached local Welsh Free-range eggs, baked beans, sautéed mushrooms and a grilled tomato, but cooked to perfection! :)
https://imagizer.imageshack.com/v2/640x480q90/922/LW7KgP.jpg
Unfortunately the digital camera needs charged up, so no piccies. Just trust me it's fab!:D
Marco.
Beobloke
07-08-2018, 20:36
Sounds fab, and I’m a big fan of the Negroni!
I'll make you a nice one, if you ever visit, along with some Zabaglione!
Anyway, turns out there was just enough juice in the camera to snap a quick pic, before it died, sadly though before I could place the lamb cutlet and mushrooms in a sufficiently 'artistic' position (lol), but popped some slices of fried bread in:
https://imagizer.imageshack.com/v2/xq90/923/ufrtaH.jpg
Marco.
Doh, no fried chicken flour left. Luckily I always buy spices! https://uploads.tapatalk-cdn.com/20180808/801cea2a65d19dabcf91c68c8a7f7112.jpg
I'll make you a nice one, if you ever visit, along with some Zabaglione!
Anyway, turns out there was just enough juice in the camera to snap a quick pic, before it died, sadly though before I could place the lamb cutlet and mushrooms in a sufficiently 'artistic' position (lol), but popped some slices of fried bread in:
https://imagizer.imageshack.com/v2/xq90/923/ufrtaH.jpg
Marco.Pigs weaner, bacon and eggs. What could be better?:)
mightymonoped
08-08-2018, 20:10
Beef and mushroom Cottage Pie with beans and brown sauce (big one for the freezer).
https://uploads.tapatalk-cdn.com/20180808/3a5e7688c0d97495d52e6316af9e34d9.jpg
https://uploads.tapatalk-cdn.com/20180808/03544f691779690dc8c1751e25fe080e.jpg
Sent from my iPhone using Tapatalk
Nice. Like shepherds pie and cottage pie etc
Whats the green bits on the eggs Marco ?
Sockeye Salmon. Beautiful fish and was on offer so I grabbed a big bit.
Boy I enjoyed that.
https://uploads.tapatalk-cdn.com/20180809/50f21d10dc56ac3afc08feff1c304749.jpg
Cooked (steamed)in lemongrass butter and then a little lemon and sweet chilli on top after it came out
Making a stir fry tonight. Veg and fajita beef in a marinade at moment.
https://imageshack.com/a/img924/8995/pCdnZt.jpg
mightymonoped
09-08-2018, 15:31
Colour = tasty! :)
walpurgis
09-08-2018, 15:38
Had salmon salad lunchtime and eating veg/pasta cheese bake later (the second half of the one I made yesterday).
https://imageshack.com/a/img924/6947/UJ7sxC.jpg
Cottage pie
https://uploads.tapatalk-cdn.com/20180810/c7b60c410460fd4ba0ef6cebb6797185.jpg
https://uploads.tapatalk-cdn.com/20180810/7d19b68efdd0aa7138897ffaaf54c6c9.jpg
Chorizo pasta and Parmesan shavings
https://uploads.tapatalk-cdn.com/20180810/94e794b85ea0279a482dc15249ec36d5.jpg
Mincemeat curry
https://uploads.tapatalk-cdn.com/20180810/df80466dfb302ce19b8bc0bd523882da.jpg
walpurgis
11-08-2018, 14:16
Hmm. I seem to have a hankering for something with chips today........... Yup, sausages, eggs, chips 'n beans I think! :D
spendorman
11-08-2018, 14:37
Hmm. I seem to have a hankering for something with chips today........... Yup, sausages, eggs, chips 'n beans I think! :D
lol! decided for a healthy lunch, had couscous and salad, was very nice, however, I fancied chips, had a plate of those too!
Had sweet m sour. Wasn't very good tbh
Ready meal alas
https://uploads.tapatalk-cdn.com/20180811/64bac0c2d624fa8b6771515d46dda3e8.jpg
Three bowls of All Bran and copious amounts of hand added raisins. Just couldn't be arsed to cook. Didn't really feel hungry but once I get going on cereals...:D
spendorman
11-08-2018, 18:30
Had sweet m sour. Wasn't very good tbh
Ready meal alas
https://uploads.tapatalk-cdn.com/20180811/64bac0c2d624fa8b6771515d46dda3e8.jpg
Which brand?
Which brand?
Was Tesco one. No rice with it and wasn't cheap. Ive had it once before and it was nice but that was watery tasteless and chicken if that's what it was was more like jockey
You should've made your own mate, as you've done before - much better than that pish! ;)
Marco.
spendorman
11-08-2018, 18:39
Was Tesco one. No rice with it and wasn't cheap. Ive had it once before and it was nice but that was watery tasteless and chicken if that's what it was was more like jockey
Thanks, Tesco is my least favourite store, don't like a lot of their stuff. A new Aldi opened about a mile away from here, went on Thursday, pretty good. Served some of their chicken curry to a friend last night, they were impressed with it.
You should've made your own mate, as you've done before - much better than that pish! [emoji6]
Marco.
Someone got shopping for me. Must have got lucky first time.
Not doing much at mo
mightymonoped
11-08-2018, 20:38
American/Italian again tonight as we have family over from Norway and it was a quick and easy comfort meal. Went down a treat with some Puglian Primativo to wash it down. [emoji4]
Meatballs made with 50/50 Beef and pork mince, garlic powder, breadcrumbs, sweet smoked paprika, parmesan and egg.
Tomato sauce was passata, sweet white onion (grated), salt and pepper, basil, a splosh of red wine and a pinch of sugar.
https://uploads.tapatalk-cdn.com/20180811/cfeeb3907438100c798ddcf2fb05b14d.jpg
Sent from my iPhone using Tapatalk
American/Italian again tonight as we have family over from Norway and it was a quick and easy comfort meal. Went down a treat with some Puglian Primativo to wash it down. [emoji4]
Meatballs made with 50/50 Beef and pork mince, garlic powder, breadcrumbs, sweet smoked paprika, parmesan and egg.
Tomato sauce was passata, sweet white onion (grated), salt and pepper, basil, a splosh of red wine and a pinch of sugar.
https://uploads.tapatalk-cdn.com/20180811/cfeeb3907438100c798ddcf2fb05b14d.jpg
Sent from my iPhone using Tapatalk
Licking my lips at that one///:eyebrows:
Three bowls of All Bran and copious amounts of hand added raisins. Just couldn't be arsed to cook. Didn't really feel hungry but once I get going on cereals...:D
Three bowls of All Bran!, I think you will keep going, and going, and going …….:D
walpurgis
11-08-2018, 20:56
Three bowls of All Bran!, I think you will keep going, and going, and going …….:D
Shit! :eek:
Last nights pork chops and couscous
https://uploads.tapatalk-cdn.com/20180812/9bc171e7569948da37aa1ee33aff2092.jpg
Fuck me... Did you *REALLY* eat all of that...???:eek::eek::wow:
Marco.
Fuck me... Did you *REALLY* eat all of that...???:eek::eek::wow:
Marco.
Chops weren’t very big [emoji6]
Yesh, by Roy of the Rovers, Big Dinner-Man standards!:eyebrows:
Marco.
Barbecue today so MORE [emoji491] 🥩 meat!
walpurgis
12-08-2018, 15:05
Chicken pie, mash, peas and gravy today I think.
I keep wondering if a deep fried chicken pie might be nice. Part cooked in the oven, then dipped in batter and into the fryer. Individual sized pies obviously. I reckon it could work. :D
Chicken tikka masala, with long grain rice.
spendorman
12-08-2018, 17:48
Chicken pie, mash, peas and gravy today I think.
I keep wondering if a deep fried chicken pie might be nice. Part cooked in the oven, then dipped in batter and into the fryer. Individual sized pies obviously. I reckon it could work. :D
I'm on my way round.
Cold chicken baby potato and veg medley in paprika
https://uploads.tapatalk-cdn.com/20180813/50c851cc9b6a5dbf707fd29e38703778.jpg
No gravy. Couldn't manage that
spendorman
13-08-2018, 16:27
Thought I'd try Aldi sweet and sour chicken with rice, cost, I think, 69p, not bad at all.
Thought I'd try Aldi sweet and sour chicken with rice, cost, I think, 69p, not bad at all.
Lidl do one of those and it's good. Under 2£. Not had it for long time tho
Two sirloin steaks left over from yesterday’s barbecue I found a home for
https://uploads.tapatalk-cdn.com/20180813/05af335615ab80de5918e15ce98dd49f.jpg
Cold chicken baby potato and veg medley in paprika
https://uploads.tapatalk-cdn.com/20180813/50c851cc9b6a5dbf707fd29e38703778.jpg
No gravy. Couldn't manage that
Have you got an aversion to chicken skin, daftee? ;)
For me, as long as it's nice and crispy and infused with garlic and herbs (as we always do roast chicken), it's one of the tastiest bits! Oh, and, as are bones... You appear to be a breast only man:D
Marco.
Had to make this again, for recipe see well above.
Excellent cold too I found to my surprise. Very good at work for lunch.
If you can't be arsed to look above, basically pasta cooked actually directly in a fresh tomato, garlic, chilli and basil sauce with back bacon, whole shallots, cheese and eggs.
I doubled the sauce up to freeze and make this again a month or two from now.https://uploads.tapatalk-cdn.com/20180813/ceb368e1958efed093bce9ef421f54bd.jpg
I have - will cook chicken with the skin on, but remove it before I eat.
Tonight, oven-baked salmon rubbed with basil and rosemary, boiled baby potatoes, carrot, broccoli and green beans. Three mandarins for dessert.
I have - will cook chicken with the skin on, but remove it before I eat.
Why? That's where a lot of the flavour is! You eat it together, along with the rest of the meat. Nothing is wasted when we buy a whole chicken [which is what we do, as it's the cheapest way, as long as you eat it all], including the carcass, which is boiled down with veg and herbs, to make stock:)
Marco.
Have you got an aversion to chicken skin, daftee? ;)
For me, as long as it's nice and crispy and infused with garlic and herbs (as we always do roast chicken), it's one of the tastiest bits! Oh, and, as are bones... You appear to be a breast only man:D
Marco.
No, dont eat skin. not good for me. I eat the wings when I dissect the bird and have the drumsticks cold. the thighs go into a sandwich usually. Breats get eaten either like that or also in a sarnie. I like chicken sarnies. :eyebrows: I had some potatoes to eat and one breast left so had this way. Would have made gravy and heated breast in it but couldnt stand long enough.
Ah, I get that, mate. Yes, too much chicken skin isn't good for you, as it's highly calorific, (neither indeed is too much of *anything*). However, for most folks, a little now and then is fine - and we don't have roast chicken that often (probably not had it for about 3 months), so it's not an issue:)
Marco.
I have a chicken a few meals every week. Good value and good for my digestion. dont get beef much now; very rarely but have pork fillet a lot too. its good value and easy on the gut too. Both are less fattening too, generally being very lean. Stick to same 5 or veg too, and usually same fruits now .. ones I get along with/
ont have potatoes or pasta much now. cheese and milk are usually goat' too. goats milk is lovely and much easier to digest. the fat is in much smaller easier digested bits apparently. Tastes better the cows too.
Yeah, no worries. I'm not a big red meat guy either. Haven't had a steak or any form of beef for ages! Prefer lamb, as it's superb round here, and also pork. But I mostly eat chicken, just not very often plainly roasted.
Instead, mostly pan-fried with various Italian sauces, or used in curries and Chinese dishes. You know me, I don't like bland, boring food... Plus, Del does a mean southern fried chicken, which far tastier and healthier than KFC!:)
Marco.
Yeah, no worries. I'm not a big red meat guy either. Haven't had a steak or any form of beef for ages! Prefer lamb, as it's superb round here, and also pork. But I mostly eat chicken, just not very often plainly roasted.
Instead, mostly pan-fried with various Italian sauces, or used in curries and Chinese dishes. You know me, I don't like bland, boring food... Plus, Del does a mean southern fried chicken, which far tastier and healthier than KFC!:)
Marco.
need to try that. I like SFC. if done well. Yup I use chicken in a lot of stir fries, as I like them; easish and quick to make, plus tasty.
https://uploads.tapatalk-cdn.com/20180814/78ccb58d1ab3ecc04531e86c923b9c7b.jpeg
A pork fillet for tonight. Trimmed and deskinned. Sliced long ways and in a marinade
Veg prepared
https://uploads.tapatalk-cdn.com/20180814/fd4e9faff805437a084c6043db660dce.jpg
Carrot sweet pea green onion shallot red sweet pepper
Hoisin garlic and chilli sauce with a bit of terriaki
https://uploads.tapatalk-cdn.com/20180814/bc844581a08b88c7055483b0bcb206be.jpg
On cooking at a simmer with lid on
https://uploads.tapatalk-cdn.com/20180814/9f6a5a2affb80f6666418c153035243c.jpg
A bit of this to smooth it out and naturally thicken
https://uploads.tapatalk-cdn.com/20180814/fef3d1c72a682865b430a4411a51a13c.jpg
Ready. Tastes superb
https://uploads.tapatalk-cdn.com/20180814/2078f8aab1356338ef2f502698b2b9ea.jpg
Will leave it on the keep warm function to improve
https://uploads.tapatalk-cdn.com/20180814/e57a4aa5451b6ed702d3f2d4f90c1612.jpg
that was smashing :eek: could charge £30 a plate
spendorman
14-08-2018, 16:14
Made a paste of olive oil, garlic, ginger, pepper, salt, mixed herbs and rubbed it over a chicken from Morrisons, put in to roast in oven, part way added some Yorkshire puddings. Cooked rice with mixed veg, was delicious, stray cat had a bit of the chicken, didn't last it long!
walpurgis
14-08-2018, 16:45
Think I might push the boat out tonight. Chicken nuggets, spaghetti hoops and instant mash. Yum!
(just kidding, I'd eat it if I was hungry though :))
spendorman
14-08-2018, 16:51
Think I might push the boat out tonight. Chicken nuggets, spaghetti hoops and instant mash. Yum!
(just kidding, I'd eat it if I was hungry though :))
I'm a fan of instant mash, a bit of salt, pepper and butter, comes up quite nice.
Beobloke
15-08-2018, 09:03
I don’t get instant mash.
I realise that instant things are generally to save one time and hassle in preparing the real thing and some are very handy.
However, peeling a few spuds, boiling them for 20 minutes or so and then mashing them is hardly an arduous slog and requires minimal culinary proficiency!
spendorman
15-08-2018, 09:10
I don’t get instant mash.
I realise that instant things are generally to save one time and hassle in preparing the real thing and some are very handy.
However, peeling a few spuds, boiling them for 20 minutes or so and then mashing them is hardly an arduous slog and requires minimal culinary proficiency!
I like the guaranteed result, potatoes can be so variable, I remember as a child, complaining that "this potato tastes funny", Mum would say, "put some salt on it".
I'm a fan of instant mash, a bit of salt, pepper and butter, comes up quite nice.
Oh dear, the least said about that, the better!;)
You can guarantee the result gained from making mashed potatoes, *if* you know how to cook, and follow the same recipe (using the same quantity of ingredients) each time.
We do ours with plenty of butter, a touch of cream and some ground black pepper, so that they're soft and fluffy, and taste gorgeous - and a MILLION miles away from the wallpaper paste, posing as 'mashed potato', you get with instant crap.... Sorry:)
Marco.
https://uploads.tapatalk-cdn.com/20180814/e57a4aa5451b6ed702d3f2d4f90c1612.jpg
that was smashing :eek: could charge £30 a plate
Looks great, Grant! What was it?:)
Dunno how you can eat that dry, peely-wally 'roast chicken' you do, when you can cook something that looks as moist, unctious and tasty as that!!:D;)
Marco.
walpurgis
15-08-2018, 10:26
Actually, If I'm making parsnip mash, I add a little instant potato mash. It makes it slightly smoother and creamier.
I've always got some, as the grand kids like it.
Might be ok in application, although we'd still use fresh potato and blend it or mash it together with the parsnip. Celeriac mash is one of our favourites. If you like the taste of celery, it's gorgeous!:)
Marco.
Looks great, Grant! What was it?:)
Dunno how you can eat that dry, peely-wally 'roast chicken' you do, when you can cook something that looks as moist, unctious and tasty as that!!:D;)
Marco.
pork fillet and veg in a hoisin, garlic and chilli sauce(thickened with coconut block) on bed of basmati rice. I did a walk through earlier
Looks bloody lovely, mate. The thing with me is I always like some sort of tasty sauce, or a gravy, with any meat I have, unless it's barbecued, where all the flavour/seasoning is sealed in.
I just don't 'do', dry, bland looking food, and your pork fillet dish looks the complete opposite of that!:cool:
Marco.
Looks bloody lovely, mate. The thing with me is I always like some sort of tasty sauce, or a gravy, with any meat I have, unless it's barbecued, where all the flavour/seasoning is sealed in.
I just don't 'do', dry, bland looking food, and your pork fillet dish looks the complete opposite of that!:cool:
Marco.
Depends if im up to it really... enough left for today again.. great buy pork fillet as long as you know how to skin it
I like 'dry' food, in the sense of not needing any gravy on roast, grilled or baked meats. But I also like curries and pasta dishes which obviously are 'wet'.
Yeah, I get that, Grant, although of course you can make sauces/various dishes in advance and freeze them. We do a lot of that, then simply defrost it and heat it up, if we don't have much time for cooking things from scratch:)
Marco.
I like 'dry' food, in the sense of not needing any gravy on roast, grilled or baked meats.
It depends on what it is. Del's so good at making sauces, using meat juices/stock and/or wine, cider, port or whatever is needed, that it simply adds to the dish and never detracts from the flavour of the meat being cooked, so that's what I've got used to.
However, I'll still enjoy a plainly grilled steak or lamb cutlets, but they'll at least have been infused with garlic and herbs, or perhaps served with a light herb butter, if it's a grilled steak, but I'll still have a dollop of Dijon mustard on the side!
I guess it's just the difference between the British and continental palate:)
Marco.
Yeah, I get that, Grant, although of course you can make sauces/various dishes in advance and freeze them. We do a lot of that, then simply defrost it and heat it up, if we don't have much time for cooking things from scratch:)
Marco.
well its all gone :eyebrows: had it with buttered bread so i got all the gravy :) who needs rice eh?
you would have liked that
spendorman
15-08-2018, 11:16
Actually, If I'm making parsnip mash, I add a little instant potato mash. It makes it slightly smoother and creamier.
I've always got some, as the grand kids like it.
Works well in soups as a thickener.
This was made with Instant Mash, Bubble and Squeak.
https://farm6.staticflickr.com/5573/14668787747_9fe3a501b4_c.jpg (https://flic.kr/p/omenxz)DSCF3868 (https://flic.kr/p/omenxz) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
Works well in soups as a thickener.
This was made with Instant Mash, Bubble and Squeak.
https://farm6.staticflickr.com/5573/14668787747_9fe3a501b4_c.jpg (https://flic.kr/p/omenxz)DSCF3868 (https://flic.kr/p/omenxz) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
Ive used it in soups before too. often use cheese granules .. those bisto ones work well in soups.
Beobloke
15-08-2018, 11:54
Oh dear, the least said about that, the better!;)
You can guarantee the result gained from making mashed potatoes, *if* you know how to cook, and follow the same recipe (using the same quantity of ingredients) each time.
We do ours with plenty of butter, a touch of cream and some ground black pepper, so that they're soft and fluffy, and taste gorgeous - and a MILLION miles away from the wallpaper paste, posing as 'mashed potato', you get with instant crap.... Sorry:)
Marco.
^^^ What he said!^^^
Although, anyone who puts parsnips in mash, or anywhere other than straight into the bin for that matter, is clinically insane.
Bisto? Erm.... ;) All that's full of is salt and nothing else (certainly worth having).
Also, why would you need to use a thickener in soups? If it's made right, it'll be naturally thick (or thin, depending on the style of soup) from its own base ingredients. Honestly. you guys!!:D
Marco.
food needs seasoning to enhance flavour. if you can add a bit of something while adding then great.. only 2 teaspoons in a pot of soup isnt going to cause an imbalance
Not that much in it anyway as you see
https://uploads.tapatalk-cdn.com/20180815/37189acfbe900d4a15f6923acc0ac5dc.jpg
food needs seasoning to enhance flavour. if you can add a bit of something while adding then great.. only 2 teaspoons in a pot of soup isnt going to cause an imbalance
Lol... Oh trust me, I know that, but that's what salt and pepper is for (and we usually use rock salt and freshly ground black pepper, for the purpose). You don't need to put Bisto granules (containing other additives, as listed) anywhere near home-made soup, which has been made using fresh stock.
That last bit is crucial, and indeed is where a lot of the necessary seasoning and flavour comes from. If you like using Bisto though, then fair enough:)
Marco.
Think I said "sometimes" ..or should have. People queue up for my soups :lol: so must be doing something right. Ive also put Soy in as a seasoning. I like experimenting; you never know til you try
spendorman
15-08-2018, 12:51
Think I said "sometimes" ..or should have. People queue up for my soups :lol: so must be doing something right. Ive also put Soy in as a seasoning. I like experimenting; you never know til you try
Yes, people love my soups too, I do believe in fresh natural ingredients, but I also cheat a bit.
Yes, people love my soups too, I do believe in fresh natural ingredients, but I also cheat a bit.
yup, i usually use natural stuff in main but am not above taking shortcuts, like my mum, i sometimes mash a tin of carrots :eyebrows:
Think I said "sometimes" ..or should have. People queue up for my soups :lol: so must be doing something right. Ive also put Soy in as a seasoning. I like experimenting; you never know til you try
I've had some of your soup too, and it was very nice:)
However, personally I generally don't like putting chemicals and/or artificial ingredients into my food. Soy, though, is great for seasoning, and I've done that myself - and of course experimenting is great. I just prefer experimenting with natural (mostly fresh) ingredients.
Btw, if want to add some seasoning to soup (or other dishes) next time, in a not entirely natural way, rather than using Bisto, try some of this stuff: https://www.tesco.com/groceries/en-GB/products/257442342
Trust me, it's far better than Bisto!;)
Marco.
spendorman
15-08-2018, 13:08
My Mum was a great soup maker too, she didn't take many shortcuts, was a bit of a different time then.
I make a great tomato soup based on a can of tomatoes. Much better that tinned tomato soup.
My Mum was a great soup maker too, she didn't take many shortcuts, was a bit of a different time then.
Are you working, and thus short of time, Alex?:)
I don't doubt your tomato soup is good, even made from tinned tomatoes, which in reality can be as good as some fresh ones. In any case, it's got to be better than anything processed.
For me, with tinned soups, there's always a plasticky taste and artificial 'glaze', superimposed onto it, which I just can't get on with. Plus, making your own soup is also so much cheaper (if made in big batches), as well as tastier and healthier. The amount of salt and sugar that goes into some tinned soups is frightening!:eek:
And 'low calorie' or reduced salt and sugar varieties just taste of nothing.
Marco.
I've had some of your soup too, and it was very nice:)
However, personally I generally don't like putting chemicals and/or artificial ingredients into my food. Soy, though, is great for seasoning, and I've done that myself - and of course experimenting is great. I just prefer experimenting with natural (mostly fresh) ingredients.
Btw, if want to add some seasoning to soup (or other dishes) next time, in a not entirely natural way, rather than using Bisto, try some of this stuff: https://www.tesco.com/groceries/en-GB/products/257442342
Trust me, it's far better than Bisto!;)
Marco.
Always got maggi in house.. it was in the soup i made Del and you as its vegetarian
spendorman
15-08-2018, 13:13
Are you working, and thus short of time, Alex?:)
Marco.
No, I retired a bit early, mainly to look after my Mum, and she passed away in 2013 at the age of 103. My food didn't seem to do her any harm, in fact she loved it.
spendorman
15-08-2018, 13:14
I sometimes use a pinch of this stuff, if so, I don't use any extra salt.
https://www.tesco.com/groceries/en-GB/products/260860672
It's Polish, I'm half Polish.
Always got maggi in house.. it was in the soup i made Del and you as its vegetarian
Nice one. So what do you feel that Bisto brings to the party, which is worthwhile having, over Maggi?
Marco.
used to get that but tesco up here dont seem to "stock" it now
I sometimes use a pinch of this stuff, if so, I don't use any extra salt.
https://www.tesco.com/groceries/en-GB/products/260860672
It's Polish, I'm half Polish.
Yeah, that's good stuff - again far better than Bisto. We buys quite a lot of Polish foods (in fact Del's away to get some bread now from the Polish shop in town), as some of it is excellent, including the sausages, oh and the beer! Do you have a Polish shop near you?:)
Marco.
Nice one. So what do you feel Bisto brings to the party, which is worthwhile having, over Maggi?
Marco.
its only bisto in the fact that they make it. its cheese powder and starch basically. i often use it for a mild cheese sauce base for my lasagne as it doesnt thicken solid, and thus good for reheating. i hate thickened up cheese or white sauce/.
spendorman
15-08-2018, 13:23
Yeah, that's good stuff - again far better than Bisto. We buys quite a lot of Polish foods (in fact Del's away to get some bread now from Polish shop in town), as some of it is excellent, including some of the sausages, oh and the beer! Do you have a Polish shop near you?:)
Marco.
I think all the shops are Polish around here now! Just joking, there are a few, strangely, the two Turkish shops near here stock many Polish lines.
I often use Kallo low salt organic stock cubes. either as a booster or if ive no fresh stock around. they are very good.
http://www.kallo.com/things-we-make/stocks-gravies/organic-vegetable/
spendorman
15-08-2018, 13:27
It used to be that Maggi products bought in France were much better than the Maggi we got here. A friend would often bring me back Maggi stuff from France, was very good.
spendorman
15-08-2018, 13:30
used to get that but tesco up here dont seem to "stock" it now
Many other shops sell Kucharek, I have bought something similar called "Polish Seasoning" was either in Aldi of Lidl, can't remember which.
That's totally the case, the same with Knorr! We go over to France by car, at least once a year, to bring back loads of wine, foodstuffs and goodies, including this:
https://imagizer.imageshack.com/v2/1024x768q90/923/eWIxe5.png
Not as good as home-made, but a pretty decent alternative!:cool:
Marco.
Many other shops sell Kucharek, I have bought something similar called "Polish Seasoning" was either in Aldi of Lidl, can't remember which.
I keep my eyes peeled. Lol my its keeping my memory peeled thats the main issue....whoever you are [emoji23]
I think all the shops are Polish around here now! Just joking, there are a few, strangely, the two Turkish shops near here stock many Polish lines.
Nice one. I generally much prefer it, as my palate seems to 'identify' more with the flavour. I just wish there was a decent Italian deli near me! That's one major thing I miss from when I lived in Glasgow, as there's a huge Italian community up there.
Marco.
spendorman
15-08-2018, 13:41
Nice one. I generally much prefer it, as my palate seems to 'identify' more with the flavour. I just wish there was a decent Italian deli near me! That's one major thing I miss from when I lived in Glasgow, as there's a huge Italian community up there.
Marco.
We do have a good Italian Deli just down the road, same couple have run it for around 25 years. I often go there for coffee and a sandwich, they do both great. Usual sandwich is ham and tomato with chilli oil, Italian bread.
Nice one. Wish there was one here, so I could get my (proper) Parma ham and Salami fix (among other things)! The stuff that they sell in supermarkets is just shit in comparison.
Btw, MAJOR respect for caring for your mum, until she passed away, at the grand old age of 103!:thumbsup:
That's probably the Polish in you, as more often than not Brits just dump their elderly parents in Nursing homes, or such like, when they become 'difficult', as they're too lazy to do the right thing and look after them in their own homes, where they're undoubtedly happiest, until they pass away. In that respect, British families tend not to be as close.
Del and I looked after her elderly parents, one of whom in the end had terminal cancer, and the other dementia, and we'll be doing the same with my dad, when he gets to the stage of not being able to look after himself. For me, it's the least you can do, as your parents looked after you, and made plenty of sacrifices bringing you up as a kid, so the least you can do is repay the debt!:)
Marco.
told this place is supposedly decent. not been tho
https://www.liberta-restaurant.co.uk/
oddly many years ago i had my wedding reception in that building:)
there is at least one other Italian restaurant in town
Got a roast chicken to dissect now and get some stock off bones plus the tight meat then carcass out to bin as it gets emptied tomorrow first thing. Don't want it festering in bucket for 2 weeks lol
https://uploads.tapatalk-cdn.com/20180815/039b7c32942b611759b49e1b47b0b539.jpg
I buy them pre roasted as I don't have an oven per say now just microwave oven. These are Tesco chilled ones and they're very good for money
walpurgis
15-08-2018, 15:12
Mmm. I do like a bit of roast chicken Grant. Not had any for a while.
told this place is supposedly decent. not been tho
https://www.liberta-restaurant.co.uk/
oddly many years ago i had my wedding reception in that building:)
there is at least one other Italian restaurant in town
Looks pretty decent, Grant. You should treat yourself to some nice pasta sometime, or ask your family to do so, particularly that wealthy brother of yours;)
Unfortunately, there is a sum total of ZERO Italian restaurants in Wrexham! A good deli is what's really needed, though... This was one of my fav places in Edinburgh, which we regularly used when I was up in Scotland: http://www.valvonacrolla.co.uk/deli-and-foodhalls
Now, when we're up we go to Bella Fresca or Sartis, in Glasgow: https://www.bellafresca.co.uk/menus/ https://www.sarti.co.uk/sarti-wellington-st
Btw, that roast chicken looks more like it, as it has some colour! Lol....:eyebrows:
Here's a good recipe for some roasties, to go with it [pretty much the same as Del's], which we always have with roast meats: https://www.afamilyfeast.com/tuscan-roasted-potatoes/
Marco.
Getting I can't walk now doh.
Anyway most of meat off and bones in pan simmering. Rest of meat will fall off after the simmer
https://uploads.tapatalk-cdn.com/20180815/6e576ef27e13885ae621e9426b279f5d.jpg
Looks pretty decent, Grant. You should treat yourself to some nice pasta sometime, or ask your family to do so, particularly that wealthy brother of yours;)
Unfortunately, there is a sum total of ZERO Italian restaurants in Wrexham! A good deli is what's really needed, though... This was one of my fav places in Edinburgh: http://www.valvonacrolla.co.uk/deli-and-foodhalls
Btw, that roast chicken looks more like it, as it has some colour! Lol....:eyebrows:
Here's a good recipe for some roasties, to go with it [pretty much the same as Del's]: https://www.afamilyfeast.com/tuscan-roasted-potatoes/
Marco.
there is a reason why he's wealthy;)
Lol - so am I (reasonably), but I'm not mean!:ner:
;)
Marco.
Jac Hawk
15-08-2018, 15:36
Fajitas for tea in my house, kids choice it was either Paella or Fajitas
spendorman
15-08-2018, 15:43
Been cutting up stuff in the garden with the new chain saw for about an hour, would have taken me all day using the bow saw that I have, food will have to be quick, can't be bothered, had a good lunch anyway, roast chicken, broccoli, carrots, rice and gravy, followed by a couple of apples from the garden.
Might do some pasta, sort of quick.
walpurgis
15-08-2018, 15:54
I use a reciprocating saw. Works well and blades are cheap!
spendorman
15-08-2018, 16:09
I use a reciprocating saw. Works well and blades are cheap!
Which model is that please?
walpurgis
15-08-2018, 16:20
Which model is that please?
Can't remember. It's packed away in the garage at the moment. It was only cheap. I think it may have been a Wickes own branded one actually, not sure.
spendorman
15-08-2018, 16:24
Can't remember. It's packed away in the garage at the moment. It was only cheap. I think it may have been a Wickes own branded one actually, not sure.
Thanks, I'll check out Aldi/ Lidl's next iterations of reciprocating saw. Though, when I take a whole tree down, the chainsaw will definitely be needed.
spendorman
15-08-2018, 16:26
Changed my mind for quick meal, Aldi's chicken curry with rice, and mixed veg, a bit of chutney (home-made),
By the way, Aldi's chicken curry/ rice, or sweet and sour chicken / rice, or spag bol are only 65p each!, not 69p as I hinted at before.
Good thing about that stovetop is it switches itself off.
Stock ready
https://uploads.tapatalk-cdn.com/20180815/2a5efc5a653dd678b100673b27ef59bf.jpg
By the way, Aldi's chicken curry/ rice, or sweet and sour chicken / rice, or spag bol are only 65p each!, not 69p as I hinted at before.
Excellent news. That extra 4p, for me, had previously ruled it out.
Marco.
spendorman
15-08-2018, 16:46
Excellent news. That extra 4p, for me, had previously ruled it out.
Marco.
It's just that it's even cheaper than I thought, must be a loss leader.
Stock strained and reduced
https://uploads.tapatalk-cdn.com/20180815/3baf0615ea3049dddc54ee4fb976a18c.jpg
This is the hidden meat on a carcass once boiled
https://uploads.tapatalk-cdn.com/20180815/9c6dbae1ef21c28a2278a7222a2b8a26.jpg
It's just that it's even cheaper than I thought, must be a loss leader.
Dunno, Alex. More likely just something that they buy in by the lorry-load, and pay peanuts for, so can afford to sell cheaply.
Getting a Chinese take-away tonight, salt & pepper ribs, to start, followed by crispy chicken in lemon sauce, with boiled rice. I'll be having it with some Jasmine tea:)
Marco.
Tomato and basil soup. Put some croutons in it but was a mistake
Very nice and creamy
https://uploads.tapatalk-cdn.com/20180816/d2e07bc50b0613d3477dfb0ca5d280f2.jpg
mightymonoped
16-08-2018, 15:32
Birthday Lemon Drizzle Cake for Gerri (her request).
We having some nice Sirloin (Local Farm in Bradfield) and Dauphinoise potato with asparagus and broccoli later.
https://uploads.tapatalk-cdn.com/20180816/aae1a392db9031af03d52f163cb05a72.jpg
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Top notch, Tony, as usual - and now with baking!:respect:
Happy Birthday to Gerri - hope she's having a great day, and enjoys the sirloin later:cool::birthday:
Marco.
Fresh pasta penne
https://uploads.tapatalk-cdn.com/20180816/3d2194eef1ead2928d612b53f2d9ffe4.jpg
mightymonoped
16-08-2018, 20:44
Top notch, Tony, as usual - and now with baking!:respect:
Happy Birthday to Gerri - hope she's having a great day, and enjoys the sirloin later:cool::birthday:
Marco.
Thanks Marco [emoji4]
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mightymonoped
16-08-2018, 20:48
Local Sirloin (mines cooked a bit rarer). With ‘healthy dauphinoise’ (no cream) and chargrilled asparagus, broccoli, mushrooms and a thick mustard vinaigrette.
Was very tasty! [emoji4]
https://uploads.tapatalk-cdn.com/20180816/42c8e67e25e2bf1e80bb927ca1dbf819.jpg
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spendorman
17-08-2018, 14:19
Had a load of carrots to use up, remember many decades ago Mum making Tzimmes. Thought I'd have a go.
https://farm2.staticflickr.com/1813/43372890784_16541fe54a_c.jpg (https://flic.kr/p/295HpkN)carrot tzimmes (https://flic.kr/p/295HpkN) by A60man (https://www.flickr.com/photos/41679262@N02/), on Flickr
Ingredients that I used.
Carrots, about 1Kg
Apples, 2 medium, (from my garden)
Cinnamon, about two tablespoons
Ground ginger, about half a teaspoon
Salt
Honey, about two tablespoons
Raisins, handful
Came up quite nice, carrots need quite a lot of cooking in this recipe, seems to absorb the flavours better.
My neighbour works as a chef in a Chinese restaurant, sometimes customers don't collect the food they ordered, so he brought me some beef and rice, he would not eat the beef as he's a vegetarian. Had this with the Tzimmes, nice.
nice. had that once. a jewish dish, and quite sweet although the one i had had meat in it too.
Fresh pasta penne
https://uploads.tapatalk-cdn.com/20180816/3d2194eef1ead2928d612b53f2d9ffe4.jpg
looks good Roy.. is that bacon in that?
spendorman
17-08-2018, 14:28
nice. had that once. a jewish dish, and quite sweet although the one i had had meat in it too.
Thought that no one would know of it, wrong. I shall do this again, but a little less honey, just to be a bit healthier.
looks good Roy.. is that bacon in that?
Yes, smoked streaky, fried before it went in the sauce, didn't need much salt ;)
spendorman
17-08-2018, 14:32
Bacon, Mmmmmmmmmmmmmmmmmmmm
https://www.youtube.com/watch?v=lizAVmZ43wM
Chicken teriyaki with rice
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Chicken teriyaki with rice
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doesnt look too filling :ner:
Yeah, actual pics of the food in question are heavily encouraged on this thread!;)
Marco.
doesnt look too filling :ner:
[emoji23][emoji23]
It’s still marinating, I’ll include some pics later [emoji1303]
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spendorman
17-08-2018, 14:51
Yeah, actual pics of the food in question are heavily encouraged on this thread!;)
Marco.
Was going to take photo this morning of breakfast, but didn't, just toast, three pieces, one with mushrooms on, the next with fried egg on, last piece with cherry tomatoes, it was a plateful, big plate.
No worries... Always good to see pics of folk's munchies! :)
We went out for lunch today, back to Brasserie Blanc, in Knutsford, where we went recently to celebrate my birthday. This time to do some shopping (as it's such a lovely old town with a great selection of privately-owned, individual shops, which we like), and to sample their excellent value 2-course lunch menu, for a mere tenner...:eek:
I started with some Gazpacho:
https://imagizer.imageshack.com/v2/640x480q90/922/SRGgTn.jpg
Followed by Confit Duck Leg with Flageolet Beans:
https://imagizer.imageshack.com/v2/xq90/924/GJOkUu.jpg
...along with a large glass of their house red, which was extra (£7.95). The food was absolutely superb, and quite astonishing value for money, considering its quality and the surroundings we were in! It's now destined to become one of our regular haunts:)
Inside the restaurant:
https://imagizer.imageshack.com/v2/xq90/922/HFZalr.jpg
Marco.
should have sent that soup back...looks cold to me.;)
I had this..Carbonara
https://uploads.tapatalk-cdn.com/20180817/40d6322a1aa94aaf7a1ff957bdc00172.jpg
Lol... It was so cold, it was iced!:eyebrows:
Have you ever tried making Carbonara? The authentic one has no cream in it, unlike most folk think!
Marco.
Lol... It was so cold, it was iced!:eyebrows:
Have you ever tried making Carbonara? The authentic one has no cream in it, unlike most folk think!
Marco.
yup, i used to make it with beaten egg; dunno if thats the right way or not tho.
Exactly the right way!:)
Marco.
Exactly the right way!:)
Marco.
good... its been a while since i did tho, but as you say it was deffo superior. that was a morrisons best.. ok for 4 mins in the micro i guess... was wanting to make a stir fry but not up to it so i took that
This is the right way to make an authentic Carbonara: http://antonio-carluccio.co.uk/recipes/spaghetti-alla-carbonara/
You should give it another go, mate... 't'aint hard!:)
If you can't get Pancetta, just use some smoked bacon lardons.
Marco.
thats pretty much the way i made it mate. liked a fair bit of fresh black pepper in it. Ham often came off a fresh boiled hough that was for soup
walpurgis
17-08-2018, 17:16
Sweet and sour chicken, with beansprout/veg stir fry and egg fried rice. And no, I didn't make any of it, just heated stuff and stir fried the veg. There's loads of it! :)
http://i65.tinypic.com/2i9i7ex.jpg
spendorman
17-08-2018, 17:20
Looks nice to me, and not too much!
walpurgis
17-08-2018, 17:24
Looks nice to me, and not too much!
I'm halfway through it. Very tasty!
Tesco tinned sweet and sour chicken, fresh beansprout stir fry, and frozen egg fried rice. It's come out nicely.
I'd gladly eat your stir-fry, Geoff, as that looks good! As for the rest, erm.......;)
Marco.
McCains Oven Fries + Birds Eye Fish Fingers + Branston Beans ....
Dollop of HP at the table and good to go - top nosh and proper Friday fodder !! ;)
https://farm2.staticflickr.com/1818/42287188980_47365a068c_z.jpg
McCains Oven Fries + Birds Eye Fish Fingers + Branston Beans ....
Dollop of HP at the table and good to go - top nosh and proper Friday fodder !! ;)
https://farm2.staticflickr.com/1818/42287188980_47365a068c_z.jpg
Ooo I could go that right now
Not had fish fingers for about 30 years!:eyebrows:
We had a cheeseboard tonight (mostly Welsh ones, from a local Cheesemonger)....
https://imagizer.imageshack.com/v2/1024x768q90/923/Um8HXr.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/z2Nsrn.jpg
...with some flatbreads and vino [rather nice claret], scoffed whilst watching TV! :cheers:
Marco.
Gammon
https://uploads.tapatalk-cdn.com/20180817/ddbd9b4fa4e0b570ec5d452591bbd3a5.jpg
That looks pretty good, Roy! Not sure I'd manage all those spuds, though...:eyebrows:
Marco.
Not sure I'd manage all those spuds, though
I was fed up because I forgot the Pease Pudding.
spendorman
17-08-2018, 19:33
McCains Oven Fries + Birds Eye Fish Fingers + Branston Beans ....
Dollop of HP at the table and good to go - top nosh and proper Friday fodder !! ;)
https://farm2.staticflickr.com/1818/42287188980_47365a068c_z.jpg
I could eat that right now! Ideally, I'd like more fish fingers, more chips, and bigger ones at that, I'm a greedy bu**er. Strange I'm still slim, perhaps Otto, my tape worm is doing well!
(Much) later this will be pulled pork
Pork in with onions & garlic
https://uploads.tapatalk-cdn.com/20180818/8717e917704b7915052f5af0e4c80fff.jpg
Stock & cider added
https://uploads.tapatalk-cdn.com/20180818/9a04efb2b755aea074857c73b8229122.jpg
nice; i like ....no, im not typing that ;)
walpurgis
18-08-2018, 13:28
I've never pulled a porker, but I've porked a few pulls. :eyebrows:
I've never pulled a porker, but I've porked a few pulls. :eyebrows:
pulled a few pigs when under the influence...:lol:
I've never pulled a porker, but I've porked a few pulls. :eyebrows:
And pulled few 'pork links' too, no doubt...:D
Marco [more Cumberland than Chipolata].
https://uploads.tapatalk-cdn.com/20180818/555b688ed2bde1e60e87fa8248049ed9.jpg
beef and veg in a marinade
https://uploads.tapatalk-cdn.com/20180818/dc1b18edeceb7b4773170cf9192d7197.jpg
Neighbour came over with some of her Eve's pudding. Used my garden apples
https://uploads.tapatalk-cdn.com/20180818/883873b45f98631b2c3998512b739d31.jpg
Was lovely. I'm a sucker for her pudding[emoji6]
Successfully pulled
https://uploads.tapatalk-cdn.com/20180818/bc642f46e3f337f8e53cc10383e67889.jpg
https://uploads.tapatalk-cdn.com/20180818/1c6bdf1f27d0904e7257caabcdbc7b82.jpg
walpurgis
18-08-2018, 20:22
They used to call that shredded. American terminology creeps in everywhere. It looks good though! :)
To start, a nice bowl of Del's homemade Minestrone soup, sprinkled with fresh Parmesan and basil leaves:
https://imagizer.imageshack.com/v2/1024x768q90/923/yQ6Pxa.jpg
Followed by, Gloucestershire 'Old Spot' pork chop, first seared in a griddle pan, then finished off in the oven and served with a fresh mustard/caper sauce, with Hasselback potatoes and assorted (steamed) fresh vegetables:
https://imagizer.imageshack.com/v2/1024x768q90/922/S9WTee.jpg
https://imagizer.imageshack.com/v2/xq90/922/ZRg3zO.jpg
Wine was a rather nice German Spätburgunder (Pinot Noir grapes), which we brought back from Germany, and reminiscent of a fine Burgundy, but at a fraction of the price! Went very well with the pork:)
Marco.
Making Italian meatballs. Well the meatballs are Italian in style but the sauce probably isn't. Still I will be having it with pasta
Starting to smell nice
https://uploads.tapatalk-cdn.com/20180819/a8f65be6cf1f62d6e3cf6eabb61698a3.jpg
Onions peppers garlic tomato passata carrot herbs etc
PS. Marco these are the flatbreads I get
https://uploads.tapatalk-cdn.com/20180819/b73151a5ece9b90821f9f1f8ec21b5bb.jpg
Looks *very* good indeed, Grant! The pasta just has to be Spaghetti:eyebrows:
Flatbreads look nice, too. What you gonna have with them?
Marco.
Looks *very* good indeed, Grant! The pasta just has to be Spaghetti:eyebrows:
Flatbreads look nice, too. What you gonna have with them?
Marco.
knew you'd say that, thats why its wholewheat penne [emoji3]...having some ossau iraty wiyh the bread. french/ basque ewe's milk hard cheese[emoji6]
https://uploads.tapatalk-cdn.com/20180819/5c247cfb9ef9b312ed5e8b1b6dcbcab6.jpg
Meatballs are ready. Just waiting on the penne
https://uploads.tapatalk-cdn.com/20180819/e2bde33ef622e6ff71cf31463c331310.jpg
To start, a nice bowl of Del's homemade Minestrone soup, sprinkled with fresh Parmesan and basil leaves:
https://imagizer.imageshack.com/v2/1024x768q90/923/yQ6Pxa.jpg
Followed by, Gloucestershire 'Old Spot' pork chop, first seared in a griddle pan, then finished off in the oven and served with a fresh mustard/caper sauce, with Hasselback potatoes and assorted (steamed) fresh vegetables:
https://imagizer.imageshack.com/v2/1024x768q90/922/S9WTee.jpg
https://imagizer.imageshack.com/v2/xq90/922/ZRg3zO.jpg
Wine was a rather nice German Spätburgunder (Pinot Noir grapes), which we brought back from Germany, and reminiscent of a fine Burgundy, but at a fraction of the price! Went very well with the pork:)
Marco.
looks nice too.. nicely presented..
Bootiful
https://uploads.tapatalk-cdn.com/20180819/4b85f5a9c82e0aa71da4eb7f2ed9ea29.jpg
Good to see you enjoying a proper pasta meal again.
The meatballs (and sauce) look lovely and rich/browned and caramelised, which guarantees lots of flavour! That's my kind of cooking:)
All I'd have done more was stir it all together in the pan first, to ensure that the pasta was nicely coated with the meatballs and sauce, before serving it up on the plate.
I've had Ossau-Iraty before, and it's very nice, and should go great with the flatbreads. Glad to see you're eating some proper home-cooked food... See if you can get it to rub off on that lazy boy, Geoff, with his tinned sweet & sour chicken and frozen fried rice!!:doh::D:ner:
;)
Marco.
was thinking of that, but was a lit more meatballs and sauce so didnt.. enough for another meal although thats my pasta limit for week i think.
the wholewheat pasta was quite nice, and went much lighter when cooked.
walpurgis
19-08-2018, 18:02
Bangers, mash, beans & fried button mushrooms. This is going to be great! Yum. :D
http://i67.tinypic.com/mrebo8.jpg
Not big on mushrooms but the rest looks great
I love mushrooms, and they look good, as does the rest!:)
Marco.
Yesterday's leftovers with Mexican rice
https://uploads.tapatalk-cdn.com/20180820/1531f277492e06572515ffcb675418a1.jpg
Jac Hawk
20-08-2018, 16:10
Quick and easy Fajitas for the kids and me tonight, i'll be doing a lasagna on Wednesday though
Pulled pork curry
https://uploads.tapatalk-cdn.com/20180820/03be1580643ad97f7fccf1ff027d214e.jpg
Sod the stir in sauce from last time , this time it’s homemade chicken teriyaki.
Not as easy as you may think!
https://uploads.tapatalk-cdn.com/20180821/aca4e02faa04d84b2146056417a18183.jpg
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Was a gorgeous day today in Wrexham (still is), currently 26°C , so Del and I enjoyed lunch 'al fresco', which was just some simple spicy barbecued chicken wings and crisp fresh salad, with a nice chilled bottle of rosé :
https://imagizer.imageshack.com/v2/1024x768q90/922/mmq2YX.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/DM6mqo.jpg
If you haven't tried raw samphire before, in a salad, with some dressing, then do so as it's rather good!
Had a nice frothy coffee afterwards, made with 100% Arabica beans, using the Bialetti Moka pot and milk frother:
https://imagizer.imageshack.com/v2/1024x768q90/922/F4Jn64.jpg
Nice way to spend a lovely summer's afternoon:)
Marco.
Was a gorgeous day today in Wrexham (still is), currently 26°C , so Del and I enjoyed lunch 'al fresco', which was just some simple spicy barbecued chicken wings and crisp fresh salad, with a nice chilled bottle of rosé :
https://imagizer.imageshack.com/v2/1024x768q90/922/mmq2YX.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/DM6mqo.jpg
If you haven't tried raw samphire before, in a salad, with some dressing, then do so as it's rather good!
Had a nice frothy coffee afterwards, made with 100% Arabica beans, using the Bialetti Moka pot and milk frother:
https://imagizer.imageshack.com/v2/1024x768q90/922/F4Jn64.jpg
Nice way to spend a lovely summer's afternoon:)
Marco.
Looks very nice Marco, especially the coffee , I’d pass on the what I call rabbit food though ( salad ) [emoji6].
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Cheers, mate. Sorry about the tea-towel in the picture!:doh: It was out drying in the sun, and I forgot about it....
Lol@'rabbit food':D Well, I love a nicely dressed crisp, fresh salad, especially with something a little fatty, such as chicken wings. They were marinated first in Del's 'secret recipe', which is quite hot and spicy, then cooked on our charcoal barbecue - was delish!:)
I'm still experimenting with the Moka pot. I used two full cups of espresso, and filled the rest with milk. It was pretty good, but next time in that size of cup I'll use three.
Marco.
Cheers, mate. Sorry about the tea-towel in the picture!:doh: It was out drying in the sun, and I forgot about it....
Lol@'rabbit food':D Well, I love a nicely dressed crisp, fresh salad, especially with something a little fatty, such as chicken wings. They were marinated first in Del's 'secret recipe', which is quite hot, then cooked on our charcoal barbecue - was delish!:)
Marco.
Looks very Mediterranean like , I truly wish I did like salad .
Sent from my iPhone using Tapatalk
Was a gorgeous day today in Wrexham (still is), currently 26°C , so Del and I enjoyed lunch 'al fresco', which was just some simple spicy barbecued chicken wings and crisp fresh salad, with a nice chilled bottle of rosé :
https://imagizer.imageshack.com/v2/1024x768q90/922/mmq2YX.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/DM6mqo.jpg
If you haven't tried raw samphire before, in a salad, with some dressing, then do so as it's rather good!
Had a nice frothy coffee afterwards, made with 100% Arabica beans, using the Bialetti Moka pot and milk frother:
https://imagizer.imageshack.com/v2/1024x768q90/922/F4Jn64.jpg
Nice way to spend a lovely summer's afternoon:)
Marco.
https://youtu.be/XSg2cq5xx2Y
Looks very Mediterranean like , I truly wish I did like salad .
Lol - well. as I'm Italian, that's the idea! As for salad, maybe you haven't tasted a nice one so far? A good dressing, or olive oil and wine vinegar, can make all the difference!:)
Marco.
https://youtu.be/XSg2cq5xx2Y
:D:D
Marco.
Lol - well. as I'm Italian, that's the idea! As for salad, maybe you haven't tasted a good one so far? A good dressing, or olive oil and wine vinegar, can make all the difference!:)
Marco.
Oh I can make a good salad and good dressings too ( I lived in France ) I do like some fresh tomatoes in a homemade vinaigrette too .
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