View Full Version : OK, What's For Lunch or Tea Today?
Can’t knock a bit of comfort food.
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was very good Tony. Pity i fell after tidying up :doh: Still, im in one piece so cant complain too much. bloody stick skidded on a wet footprint as id been out to put stuff in bucket..
mightymonoped
25-11-2018, 14:15
was very good Tony. Pity i fell after tidying up :doh: Still, im in one piece so cant complain too much. bloody stick skidded on a wet footprint as id been out to put stuff in bucket..
Agh this is the worst time of year for that kind of crap. Wet moss and leaves are the enemy for me. Nothing worse than that feeling when you know your going over and there’s nothing you can do. [emoji33]
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Agh this is the worst time of year for that kind of crap. Wet moss and leaves are the enemy for me. Nothing worse than that feeling when you know your going over and there’s nothing you can do. [emoji33]
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yup, arms flailing hopelessly :D rest of mince and onion in fridge; will add it to a pasta tomorrow. had a lot of pain under rib but away now....maybe dead :eyebrows:
Mac and cheese
https://uploads.tapatalk-cdn.com/20181127/95ee605237feae9f224885af5befa2b0.jpg
Beef and red wine mezzelune
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Neighbour popped In with this for my dinner
https://uploads.tapatalk-cdn.com/20181127/6d505c7e6e7bd2a19fba82d168b93d65.jpg
Ham based soup with everything in. Very nice too
I had fish & chips from a chippy and it was shite, won't be going there again. The pea fritter was rank and went straight in the bin after one mouthful :(
Pasta meatballs
https://uploads.tapatalk-cdn.com/20181128/1f588236217bf4cb31488ba833889067.jpg
Neighbour popped In with this for my dinner
https://uploads.tapatalk-cdn.com/20181127/6d505c7e6e7bd2a19fba82d168b93d65.jpg
Ham based soup with everything in. Very nice tooGot more ham than I need from a gammon joint. Will turn it into soup.
Cold collation with chips
https://uploads.tapatalk-cdn.com/20181130/749886d23951a24e45f4eb8cfaf98057.jpg
Check out those cool coasters Roy :thumbsup:
walpurgis
30-11-2018, 19:42
Mayo on chips? :eek:
Yeah. Salad cream is much nicer. :)
Yeah. Salad cream is much nicer. :)
ketchup or good brown sauce for me... HP being the best. Love chips, but not got an oven now or a frier. Must get some from chipshop soon
Mayo on chips? :eek:
Garlic mayo to boot! Cheap oven chips from tescos, they needed something on them & I couldn't be bothered making up curry sauce.
Check out those cool coasters Roy :thumbsup:
Inventive gift from my better half, another good one was the stratocaster toilet seat :)
Ham soup. Much better than it perhaps looks.https://uploads.tapatalk-cdn.com/20181201/e10df542faed71c26eff88a0918b526e.jpg
Love ham soup. I usually put yellow split peas in it or lentils. Or both. Yum
An excuse to get rid of some veg in the fridge and leftover gammon.
Made a roux not done that before with ham soup. Worked well with basic ingredients i.e. chicken stock, potato, onion, garlic, carrots and peas. Loads of black pepper.
mightymonoped
01-12-2018, 19:01
Had some lightly dusted cod fillets to use up, so put a kind of Fish Taco thing together, with White Corn Tortillas, freshly made guacamole, stir-fry veg (with hot sauce and a fresh salsa made with sweet white onion, tomato, nectarine and lime juice.
https://uploads.tapatalk-cdn.com/20181201/e4058244247920c3e8ed587f5f6c3c8b.jpg
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mightymonoped
01-12-2018, 19:20
Bet that was good.
Was really nice thanks. The Nectarine & Tomato was a bit of a gamble that worked out. Whole thing was really fresh and light. A bit of heat from a fresh jalapeño in the salsa. [emoji4]
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mightymonoped
02-12-2018, 18:25
Comfort food tonight. Chicken, Pancetta and Mushroom Pie.
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https://uploads.tapatalk-cdn.com/20181202/178d45bc40b32d2042342de29fba52a1.jpg
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Pie you say? That looks awesome Mono.
Pieminister Xmas effort, with Kallo Organic beef stock, horseradish mustard, Kikkoman soy sauce, balsamic vinegar, Worcestershire sauce and corn flour gravy.
Better than your average Pieminister. Must be making an effort for Xmas.https://uploads.tapatalk-cdn.com/20181202/896b8a16a34a140d417da24dfcb82ecc.jpg
Desert.
:Dhttps://uploads.tapatalk-cdn.com/20181202/ddc5afc69ab360e9907a40bb22efb4e6.jpg
walpurgis
02-12-2018, 20:22
Talking of desserts. When I was a kid, my mum used to get me a 'rum baba' as a treat now and then. I loved those, not seen one for maybe twenty years. I wonder if you can still get them? Certainly not local to me.
This is a nice looking one, just the right amount of 'shiny stickiness' to it.
http://i64.tinypic.com/14m9bo2.png
Was staring at Bath buns earlier to go with my coffee. No rum babas around but I do remember them.
The Bath buns were made in Bath by a local baker. Bertinet.
https://bertinetbakery.com/
Their bread is about as good as most Artisan bakers manage. Mine is usually better than theirs even accounting for bias I reckon.
Mikeandvan
02-12-2018, 22:56
Sunday so roast chicken, such an amazing food, £7 for a free range 1.5kilo tasty bird, which lasts 3 more days meals including making stock out of it. Never disappoints, fresh sage and garlic in the cavity, roast tatties cooking in the same tin, cannot beat it! I love sundays! Oh a bottle of Chardonnay is nice as well.
Baked late last night.
Recently into over baking white loaves to get a really thick, crunchy crust. Most commercial bakers wouldn't want to expend that much energy on a loaf, I suspect.
Very high hydration with some flat Prosecco left over from a party added to the mix. Tastes very good.
https://uploads.tapatalk-cdn.com/20181203/333e54fd4f87b2f3998f7868120745da.jpg
mightymonoped
03-12-2018, 14:03
Baked late last night.
Recently into over baking white loaves to get a really thick, crunchy crust. Most commercial bakers wouldn't want to expend that much energy on a loaf, I suspect.
Very high hydration with some flat Prosecco left over from a party added to the mix. Tastes very good.
https://uploads.tapatalk-cdn.com/20181203/333e54fd4f87b2f3998f7868120745da.jpg
Looks fantastic! Bet it tastes just as good too! Perfect crust and texture.
After a nice anniversary dinner here’s the pretty dessert I had
https://uploads.tapatalk-cdn.com/20181203/04e0628290d833f9aa5e791d164a0f44.jpg
That looks very nice, my type of desert.
southall-1998_mk2
06-12-2018, 10:45
That makes my mouth water. Very nice.
S.
Spicy sausage tortelloni with chicken & bacon sauce & the right cheese [emoji6]
https://uploads.tapatalk-cdn.com/20181206/c9766e277a7bd105740d74dfd6328812.jpg
Nice. Sounds right up my taste alley
mightymonoped
07-12-2018, 19:43
Friday night Spanish action! [emoji23]
Paella and tortilla on the go!
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Thai red chicken curry and jasmine rice
https://uploads.tapatalk-cdn.com/20181208/41de1fa2d7576308c7c21589b66becf2.jpg
Two field mushrooms with garlic, coriander, streaky bacon and soy sauce topped with Emmenthal and poached egg on home made toasted bread. Black pudding.
Looks crap. Tasted excellent.https://uploads.tapatalk-cdn.com/20181208/e70f3bb0edc899a932f4e1ba9abca8fa.jpg
southall-1998_mk2
08-12-2018, 21:06
Home made Pizza.
S.
After a nice anniversary dinner here’s the pretty dessert I had
https://uploads.tapatalk-cdn.com/20181203/04e0628290d833f9aa5e791d164a0f44.jpg
Banoffee pie with a caramel sauce and physalis?:)
Looks great, Roy-boy!
Not been on this thread for a bit, but as usual, there's been some fantastic examples of great cooking... I'll see if I can contribute something interesting tomorrow:cool:
Marco.
Baked late last night.
Recently into over baking white loaves to get a really thick, crunchy crust. Most commercial bakers wouldn't want to expend that much energy on a loaf, I suspect.
Very high hydration with some flat Prosecco left over from a party added to the mix. Tastes very good.
https://uploads.tapatalk-cdn.com/20181203/333e54fd4f87b2f3998f7868120745da.jpg
Awesome bread, Justers! :thumbsup:
Surprised you liked it Grant, as it has a proper crust!:ner:;)
Marco.
Talking of desserts. When I was a kid, my mum used to get me a 'rum baba' as a treat now and then. I loved those, not seen one for maybe twenty years. I wonder if you can still get them? Certainly not local to me.
This is a nice looking one, just the right amount of 'shiny stickiness' to it.
http://i64.tinypic.com/14m9bo2.png
One of my favourites too, Geoff! If you can find a Turkish or Greek deli/cafe in your area, you'll probably get Rum Baba there:)
Marco.
Banoffee pie with a caramel sauce and physalis?:)
.
Was an apple tart, delicious. Nice little restaurant we use in Brentwood
http://www.mareblurestaurant.co.uk/
Ah I see... Looked a bit like banana:)
Marco.
Saw this in a Clifton, Bristol coffee shop today.
Just looks awesome. Mega tortilla. Red pepper, pea, potato and edamame. Not buying a slice was probably a crime.
https://uploads.tapatalk-cdn.com/20181209/c9dccd1f23776aed0e363e27c139bb3b.jpg
Saw this in a Clifton, Bristol coffee shop today.
Are Carwadines coffee still operating in Bristol?
https://uploads.tapatalk-cdn.com/20181209/886b383cb0bbce7a07f99cce123045c0.jpg
Papperdelle ragu
Are Carwadines coffee still operating in Bristol?Yup.
Grilled ribeye steak in a rich red wine, tomato and Dijon mustard sauce, with crinkly chips, sautéed mushrooms in garlic and butter, and steamed fresh broccoli and green beans:
https://imagizer.imageshack.com/v2/1024x768q90/924/Pu0cfx.jpg
Marco.
Looks good Marco.
Cold roast pork with stuffing from a mid-week roasted joint. Cheat frozen roast potatoes and gravy from earlier in the week. Fresh carrots, frozen peas.
Apple sauce added later.https://uploads.tapatalk-cdn.com/20181209/24eff17ebd1564fc749115129a0efa2b.jpg
Looks good Marco.
Cold roast pork with stuffing from a mid-week roasted joint. Cheat frozen roast potatoes and gravy from earlier in the week. Fresh carrots, frozen peas.
Apple sauce added later.https://uploads.tapatalk-cdn.com/20181209/24eff17ebd1564fc749115129a0efa2b.jpg
Cheers mate, it was:) That looks like a nice plateful. too!
Marco.
https://uploads.tapatalk-cdn.com/20181210/d289137641dfde4a3b34844285aff3f9.jpg
Choc chip butter scone
southall-1998_mk2
10-12-2018, 18:17
Spaghetti Bolognese.
S.
Roast chicken (stuffing and potatoes are ‘well done’ but tasted great)
https://uploads.tapatalk-cdn.com/20181210/fe65941eed117d71b1eeb2f48c7a35bb.jpg
Curry
https://uploads.tapatalk-cdn.com/20181212/1b7f7ac1d6b8c973aa580c660d3ba618.jpg
mightymonoped
12-12-2018, 19:39
Chorizo sausage, jalapeño and cheese rolls (with a bit of salad) [emoji13]
https://uploads.tapatalk-cdn.com/20181212/743c0b2693a597f3c1ffc0e41f3f34a2.jpg
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Looks really tasty, Tony, and I know they'll have been nicely cooked (as is everything you do), but I've never been much of a 'sausage roll' fan, pork pie fan, pasty fan or indeed a big fan of anything in pastry, with the exception of a *really nice* steak pie!
It's all just a bit too much 'British stodge' for me, which I generally don't do, although I know the ingredients on this occasion are far from British!:D
Just being honest mate, but that doesn't detract one iota from the quality of your cooking:)
Marco.
mightymonoped
13-12-2018, 06:45
Looks really tasty, Tony, and I know they'll have been nicely cooked (as is everything you do), but I've never been much of a 'sausage roll' fan, pork pie fan, pasty fan or indeed a big fan of anything in pastry, with the exception of a *really nice* steak pie!
It's all just a bit too much 'British stodge' for me, which I generally don't do, although I know the ingredients on this occasion are far from British!:D
Just being honest mate, but that doesn't detract one iota from the quality of your cooking:)
Marco.
I wouldn’t expect anyone (especially someone brought up in a Mediterranean culture) to be as big a pastry fan as me Marco, it’s my Achilles heel. [emoji23]
Having said that, it’s generally the preserve of Winter for me, I need a bit of stodge now and then to get me through the grey misery (especially lunchtime in work). If I could hibernate, I probably would!
*to mitigate the excess, I did accompany it with a nice salad with good quality Picqual Olive Oil & a decent Balsamic vinegar [emoji6]
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Potatoes were mine. Mashed with butter and plenty of white pepper. Don't have it so much now. When young I ate a big tin of Heinz beans a day. Lol now I hardly ever eat them.
Mince tatties and beans was what I grew up in. Still love it tbh in winter
I wouldn’t expect anyone (especially someone brought up in a Mediterranean culture) to be as big a pastry fan as me Marco, it’s my Achilles heel. [emoji23]
Having said that, it’s generally the preserve of Winter for me, I need a bit of stodge now and then to get me through the grey misery (especially lunchtime in work). If I could hibernate, I probably would!
Lol - we're the opposite in that respect, as I have no such issues with "grey misery", or winter/Christmas in general, and enjoy every season for what it brings:)
Looking forward to some snow, actually!!:carrot:
I get the 'comfort food' thing though, but for me it would be a hearty porcini mushroom risotto, or a rich beef stew with polenta, or perhaps some tiramisu...:eyebrows:
Marco.
Potatoes were mine. Mashed with butter and plenty of white pepper. Don't have it so much now. When young I ate a big tin of Heinz beans a day. Lol now I hardly ever eat them.
Mince tatties and beans was what I grew up in. Still love it tbh in winter
Such 'potato love' is also a very Scottish/Irish (and generally British) thing. For me, it's more pasta, rice or polenta. Just different cultures:)
Marco.
walpurgis
13-12-2018, 08:49
I like them all. Spuds, rice and pasta. I make a point of not having any twice on the trot, so my meals vary in type quite a lot.
For a change, last night a had a big plate of fried mushrooms and cherry tomatoes with seasoning and topped with fried fish.
mightymonoped
13-12-2018, 10:37
I like them all. Spuds, rice and pasta. I make a point of not having any twice on the trot, so my meals vary in type quite a lot.
That's pretty much how I like to play it too, vary the staple. I generally make enough for four (even though most of the time, there is just us two), then I know I've always got something in the freezer if we CBA. :-)
done the shopping... bloody cold out there:eek:
I like them all. Spuds, rice and pasta. I make a point of not having any twice on the trot, so my meals vary in type quite a lot.
For a change, last night a had a big plate of fried mushrooms and cherry tomatoes with seasoning and topped with fried fish.
Problem I have with spuds is that I find them a bit too filling to eat along with a main course, which for me usually follows some sort of starter. It's generally more of a British thing that your 'meal' consists of one big plate of food, and that's it. The continental way is generally for smaller amounts of food, over more courses.
Therefore, I was always brought up to start with *something* before a main course (soup, perhaps some cold meats and bread or whatever), so once I've had that and then start on the meat/fish course or whatever, I don't need 'bulking up' with spuds, which seems to be what it's largely about.
That's why I prefer veg (greens, carrots and stuff), as they're lighter, to accompany a meat or fish main course, and only a small amount of potatoes, or otherwise I get too full up!:)
Marco.
cant be arsed:ner:
Ah, thanks. Haven't come across that one before:)
Marco.
mightymonoped
13-12-2018, 11:21
It's my Life Decision Gate - CBA+ (Can Be Arsed) or CBA- (Can't Be Arsed) :lol:
Ah I see, lol....:eyebrows:
Anyway, it's Del's birthday today, so I'm taking her out this evening to the Chester Christmas market. She loves getting all wrapped up, when it's bitterly cold like this, and going round all the lovely stalls, decked out in beautiful spangly decorations, and getting all rosy-cheeked whilst sipping some mulled wine! It's a nice vibe and really puts you in the Christmas spirit:santa:
https://imagizer.imageshack.com/v2/1024x768q90/924/snuI5o.jpg
Details of stall holders here: https://marketingcheshire.co.uk/wp-content/uploads/2018/11/Christmas-Market-2018-list-of-traders.pdf
Then we're having some cocktails and spuntini here in Veeno (spuntini are essentially a selection of appetisers/antipasti - a bit like a form of tapas): http://www.theveenocompany.com/
For details of spuntini see here: http://www.theveenocompany.com/veeno-menu_jun2014.pdf
Del loves it because she can taste little bits of different things, rather than sitting down to a 3-course meal, and it's a cool place to go - all cosy and candlelit inside. Then it's back home to enjoy a good film in front of the log fire, where I've got her some nice chocolates, and pink Champers chilling in the fridge:cheers:
Marco.
mightymonoped
13-12-2018, 12:31
Happy Birthday to Del! :):champagne:
Cheers, mate:cool:
Marco.
Beobloke
13-12-2018, 15:57
Indeed! Happy Birthday to Del and I hope you both have a lovely evening - it sounds fab and exactly the sort of evening Ursula and I could enjoy, too!
all the earlier talk of mince n tatties forced me out to shop..
https://uploads.tapatalk-cdn.com/20181213/c383d57027670f217c9749944cd2074d.jpg
southall-1998_mk2
13-12-2018, 16:54
Might do a homemade pizza.
S.
If you do, photograph it!:ner:
;)
Marco.
southall-1998_mk2
13-12-2018, 19:04
If you do, photograph it!:ner:
;)
Marco.
Next time I will, Marco. Camera is out of order at the moment.
S.
mightymonoped
13-12-2018, 20:49
Prawn curry thing going on. Sort of Biryani/pilaff type thingie.
https://uploads.tapatalk-cdn.com/20181213/91f638b4b9e723347939f53b5cf9fafd.jpg
https://uploads.tapatalk-cdn.com/20181213/ffcac3010d782ce14490ab288bf0e0e0.jpg
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My mince n tatties hit the spot. Had extras. lol
Indeed! Happy Birthday to Del and I hope you both have a lovely evening - it sounds fab and exactly the sort of evening Ursula and I could enjoy, too!
Cheers, Adam. She had a great time, and so did I:cool:
I need to top that now for our wedding anniversary next Saturday, and then three days later it's Christmas!:doh::D
Marco.
P.S Glad you enjoyed yer mince, Granty - just like our respective teams played tonight!
Cheers, Adam. She had a great time, and so did I:cool:
I need to top that now for our wedding anniversary next Saturday, and then three days later it's Christmas!:doh::D
Marco.
P.S Glad you enjoyed yer mince, Granty - just like our respective teams played tonight!
Glad she and you enjoyed it. I slept through it as I knew after goldson hit bar early we were out
Beobloke
14-12-2018, 08:32
Cheers, Adam. She had a great time, and so did I:cool:
I need to top that now for our wedding anniversary next Saturday, and then three days later it's Christmas!:doh::D
Marco.
Ha - no pressure then!!
Glad you had a good one.
Lol... She likes to be treated like a princess;)
Marco.
Beobloke
14-12-2018, 10:00
Lol... She likes to be treated like a princess;)
Marco.
So do I! :)
Yesh shweety, I know. I've seen pics of you from the pre-show drinking sessions at Scalford, sporting nothing but your tiara and a cheeky wee smile!:eyebrows:
Marco.
Homemade sausage meat stuffing for xmas
https://uploads.tapatalk-cdn.com/20181215/455b591ba8b47fd4a41f08d08fe781c0.jpg
Ready for double pot cooking
southall-1998_mk2
15-12-2018, 15:47
Bloody hell Grant. Go start your own cooking TV show and compete with Jamie :D
S.
Finished steaming.
https://uploads.tapatalk-cdn.com/20181215/12fc06adf64bd3fd06991438c2f15759.jpg
Looking good
Chilled and sliced. Ready for freezing
https://uploads.tapatalk-cdn.com/20181216/62c62acf3d8a010149cb6a9e625a4771.jpg
Heated up in chicken or turkey stock in oven this will be awesome.
sausagemeat, sage, onion and bramley apple
mightymonoped
16-12-2018, 16:55
Chilled and sliced. Ready for freezing
https://uploads.tapatalk-cdn.com/20181216/62c62acf3d8a010149cb6a9e625a4771.jpg
Heated up in chicken or turkey stock in oven this will be awesome.
sausagemeat, sage, onion and bramley apple
That’ll be tasty! [emoji106]
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mightymonoped
16-12-2018, 16:56
Pizza tonight, just salami with fennel and black olive.
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Chicken and veg in a spicy wine sauce with mashed tatties oddly..lol tis lovely tho.
https://uploads.tapatalk-cdn.com/20181216/ab1cf4231c797cdc2260684248291fdb.jpg
Pizza tonight, just salami with fennel and black olive.
https://uploads.tapatalk-cdn.com/20181216/0177997d3c38e15e8db5ac6415ad8ce6.jpg
https://uploads.tapatalk-cdn.com/20181216/5937aeabb77a4d9649692b4c5b7ff0b1.jpg
Did you make that from scratch, Tony? It looks STUNNING, mate... Nearly as good as you'd get in Italy - not too much cheese either! Top notch:thumbsup:
Marco.
mightymonoped
16-12-2018, 18:02
Did you make that from scratch, Tony? It looks STUNNING, mate... Nearly as good as you'd get in Italy - not too much cheese either! Top notch:thumbsup:
Marco.
Thanks Marco! Yes, I was making some tomato sauce for lasagne tomorrow so I thought I’d kill two birds with one stone.
Just used 1Kg of bread flour but used active dried yeast rather than instant. Also kneaded some fine semolina into the dough.
Could have used half the dough to be honest as it was quite a thick base but texture was good and it tasted great.
I know what you mean about the cheese (and fillings in general) [emoji4]
I’ve now got enough pizza dough in the freezer for at least another three of the same size. May come in handy over the holidays.
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Went out for lunch today to a very fine local restaurant we have been frequenting for a few years now: http://www.russellsrest.co.uk/index.asp
Pour madame:
Fresh water prawn cocktail, Scottish oak smoked salmon, Marie rose, apple & kholrabi salsa
Pan-fried seabass, petit pois a la Francaise, saffron cream.
Et pour moi:
The same prawn and salmon starter as above, followed by
Black Truffle & mustard strip loin of Dedham beef, potatoes roasted in goose fat, Yorkshire pudding, veal jus with carrot, parsnips and sprouts.
And to finish off
Lemon torte, raspberry sorbet and black sesame.
I have done exactly this in the past. It is about as good as can be done at home.
With no pizza oven, only a pan fry will give the burnt bottom at home.
Lest you have a 500+ Deg C oven.
https://youtu.be/HXAW2GseICs
Went out for lunch today to a very fine local restaurant we have been frequenting for a few years now: http://www.russellsrest.co.uk/index.asp
Pour madame:
Fresh water prawn cocktail, Scottish oak smoked salmon, Marie rose, apple & kholrabi salsa
Pan-fried seabass, petit pois a la Francaise, saffron cream.
Et pour moi:
The same prawn and salmon starter as above, followed by
Black Truffle & mustard strip loin of Dedham beef, potatoes roasted in goose fat, Yorkshire pudding, veal jus with carrot, parsnips and sprouts.
And to finish off
Lemon torte, raspberry sorbet and black sesame.
Like the look of their A La Carte menu, Barry: http://www.russellsrest.co.uk/russells.asp?textpage=alacartemenu&mainpage=restaurant
Any place that serves Tournedos Rossini has my respect, but I could also be tempted by the wild boar... What wine did you have?:)
Marco.
Thanks Marco! Yes, I was making some tomato sauce for lasagne tomorrow so I thought I’d kill two birds with one stone.
Just used 1Kg of bread flour but used active dried yeast rather than instant. Also kneaded some fine semolina into the dough.
Could have used half the dough to be honest as it was quite a thick base but texture was good and it tasted great.
I know what you mean about the cheese (and fillings in general) [emoji4]
I’ve now got enough pizza dough in the freezer for at least another three of the same size. May come in handy over the holidays.
You did a great job, Tony. Yeah, the base could've been a little thinner, but as long as the flavour's there, that's the main thing. Too much cheese and toppings [and the wrong ones] is my per hate with pizzas, as it makes them way too heavy, and simply NOTHING like they are in Italy!
Marco.
Sadly no wine! :(
It was my birthday (well actually it is my birthday now), but the weather hasn't been that clement, and since Happy was all dressed up, I had to drive the half mile from our house to the restaurant. It may seem wimpish but I'm quite assiduous when it come to drinking and driving, so only a glass of Becks 'Vier' for me.
Lol... Are there no Taxis in Chelmsford?;)
However, Happy Birthday - you should've mentioned it before!:cool:
Marco.
Yup happy birthday [emoji322]
mightymonoped
17-12-2018, 13:55
Made some Jalapeño & Cheddar Loaf for later.
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southall-1998_mk2
17-12-2018, 14:15
Go open a bread shop, Tony!
;)
S.
mightymonoped
17-12-2018, 14:44
Go open a bread shop, Tony!
;)
S.
Too much like hard work! [emoji23]
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Colouring some lamb
https://uploads.tapatalk-cdn.com/20181217/9f1a1d08faf07f2e039a029024c03cdd.jpg
For stew
https://uploads.tapatalk-cdn.com/20181217/faac7683a2238ad32ec111baa4575d5c.jpg
With added dumplings
https://uploads.tapatalk-cdn.com/20181217/343a64a77a58f2f2b07b64faf2687fba.jpg
mightymonoped
17-12-2018, 20:19
Lasagne for Dinner tonight. Was very satisfying. [emoji4]
https://uploads.tapatalk-cdn.com/20181217/0c39070a770fab77cb444a33b8a7df42.jpg
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Do you just put the cheese and Jallys (or is that Jallies?:D) on the surface?
Looks good.
Might try a pan fried/grilled variant. High risk could be rubbish.
Made some Jalapeño & Cheddar Loaf for later.
https://uploads.tapatalk-cdn.com/20181217/3c4a4c06aa444585eef04656013e0249.jpghttps://uploads.tapatalk-cdn.com/20181217/6d9d16324ea18f36fafad5fc543710ab.jpg
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mightymonoped
18-12-2018, 05:32
Do you just put the cheese and Jallys (or is that Jallies?:D) on the surface?
Looks good.
Might try a pan fried/grilled variant. High risk could be rubbish.
I’ve tried mixing in when kneading the dough but I think it’s better to mix the dough, do an initial prove, then knock it back, flatten and put half of the cheese and ‘jallies’ in the middle before folding it over into a Loaf shape. Then turn it over and put the other half on top. Then let it rise for about 20 mins before putting in the oven (or whatever you plan) [emoji4]
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For lunch:
Du pain, du vin (un verre de 2014 Chateau Pitot) du Boursin! :)
Haha... You're such a Laithwaite's fanboy!:eyebrows:
;)
Marco.
Haha... You're such a Laithwaite's fanboy!:eyebrows:
;)
Marco.
It's because I'm lazy! :D
Or unadventurous?;)
As a long-standing oenophile, you really should wean yourself off of claret and expand your horizons, old boy.....
Marco.
Lunch today was buttered granary toast, Marmite, cup of tea and Jah9 on the hifi ( thanks for the heads up there Robert )
Waga Chilli Prawn Kimchee ramen.https://uploads.tapatalk-cdn.com/20181218/d305454da817653b86f26dbe8da9e493.jpg
Or unadventurous?;)
As a long-standing oenophile, you really should wean yourself off of claret and expand your horizons, old boy.....
Marco.
I used to have regular deliveries of New World wines: from Chile, Argentina, as well as Aussie wines. So I'm not as hide bound as you might think.
Anyway, I don't care - I just like claret!
Lol... So do I, but, but............:eyebrows:
Marco.
Waga Chilli Prawn Kimchee ramen.https://uploads.tapatalk-cdn.com/20181218/d305454da817653b86f26dbe8da9e493.jpg
Wow, that looks AWESOME, Justers! Where were you when that was served?:)
Marco.
Actually whilst it looks good and was good, and the one below I had recently just outside the Red Light district in Amsterdam below doesn't look so great, the Dutch one was better.
Why? Just awesome Kimchee in it. The Wagamama Kimchee was almost non-existent, and what was there tasted barely fermented.
The Wagamama chilli prawns were excellent, though. The prawns in Wagamama are always great. One wonders were they get them from.https://uploads.tapatalk-cdn.com/20181218/210546ce826726563359bccf6b11c051.jpg
That one for me doesn't look as appetising....
Anyway, time for a warming cup of Malabar Chai and a nice slice of Del's homemade Stollen:
https://imagizer.imageshack.com/v2/1024x768q90/924/ZYEiYa.jpg
Marco.
Teabags? Loose leaf, man. Loose leaf.
Slap.
Lol... Trust me, this particular tea is as good in bags, as it is loose;)
https://www.teadrop.co.uk/malabar-chai/
What you see there loose, in a smaller quantity, is *exactly* what comes inside one of their transparent pyramid bags. It's gorgeous stuff!:)
Marco.
What counts for tea these days is interesting.
Take any dehydrated thing, dump it in a bag or even sell it loose, and claim it as tea.
Tea plants have every right to object.
Lol... I can assure you though that, if you like the flavours concerned, the above tea is gorgeous: it tastes like Christmas in a cup!:)
Marco.
Maybe.
Good Stolen, though? Awesome.
Having not eaten that one, I am clueless. But if you liked it, great.
Do you like stollen (two ls;))?
Or perhaps stolen stollen tastes better?:eyebrows:
Marco.
Oh yeah.
This predictive bullshit is useless. I should I be more aware before I hit send.
Stolen cake implies greatness, though. Who would go to the trouble of stealing such a thing?
I've no doubt Marco will not be too keen on this but this pizza was bloody lovely. It's a Tesco finest range ham, mushroom and mascarpone on a sourdough base. Really fresh flavour and not too much cheese. https://uploads.tapatalk-cdn.com/20181219/9e3ef0d454358fc5a62e292afe5a2c7b.jpg
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No Ian, for a supermarket pizza it looks fine. Glad you enjoyed it:)
Marco.
Oh yeah.
This predictive bullshit is useless. I should I be more aware before I hit send.
Stolen cake implies greatness, though. Who would go to the trouble of stealing such a thing?Classic. Still wrong:D:)
Beobloke
19-12-2018, 22:43
What counts for tea these days is interesting.
Take any dehydrated thing, dump it in a bag or even sell it loose, and claim it as tea.
Tea plants have every right to object.
I agree. Tea should taste of tea. Not mint, not camomile and certainly not Christmas!
Beobloke
19-12-2018, 22:44
I've no doubt Marco will not be too keen on this but this pizza was bloody lovely. It's a Tesco finest range ham, mushroom and mascarpone on a sourdough base. Really fresh flavour and not too much cheese. https://uploads.tapatalk-cdn.com/20181219/9e3ef0d454358fc5a62e292afe5a2c7b.jpg
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It probably marks me out as a hideous plebeian, but I would have grated a hell of a lot more cheese onto that...
Bucatini Ragu. A Morrisons best meal. Not bad this
https://uploads.tapatalk-cdn.com/20181221/e34ce0477054c59eeedd01633d0bf082.jpg
Messy looking Chinese takeaway, delicious though
https://uploads.tapatalk-cdn.com/20181221/6de00fe85c289ade123d5b56db283059.jpg
mightymonoped
23-12-2018, 16:28
First baking batch for Christmas was yesterday’s Orange Juice Pastry Mince Pies.
Tomorrow will be Bagels (for Christmas Day brekky with smoked salmon) and Danish Pastries.
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southall-1998_mk2
23-12-2018, 17:00
First baking batch for Christmas was yesterday’s Orange Juice Pastry Mince Pies.
Tomorrow will be Bagels (for Christmas Day brekky with smoked salmon) and Danish Pastries.
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I'll take the whole lot. Do you accept visa? ;)
S.
Messy looking Chinese takeaway, delicious though
https://uploads.tapatalk-cdn.com/20181221/6de00fe85c289ade123d5b56db283059.jpg
lol, yes its messy; bet it tasted better than it looks
mightymonoped
23-12-2018, 20:06
Traditional Christmas Paella [emoji23] (well....not really!)
https://uploads.tapatalk-cdn.com/20181223/98997b2ac949bb5c3bb9713cf66b568a.jpg
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mightymonoped
24-12-2018, 11:25
I'll take the whole lot. Do you accept visa? ;)
S.
I’m only set up for Paypal and Single Malt [emoji13]
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I’m only set up for Paypal and Single Malt [emoji13]
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best way...
mightymonoped
24-12-2018, 16:15
Bagels done for Christmas Day Breakfast [emoji4]
https://uploads.tapatalk-cdn.com/20181224/bb11369ca1914bf4648783999a93632d.jpg
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Bagels done for Christmas Day Breakfast [emoji4]
https://uploads.tapatalk-cdn.com/20181224/bb11369ca1914bf4648783999a93632d.jpg
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nicest bagels ive seen
mightymonoped
24-12-2018, 16:29
nicest bagels ive seen
Cheers Grant! Hope you feeling a little better over the hols. [emoji4][emoji1392]
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Back from a great meal.
I won the party games and this was my prize
https://uploads.tapatalk-cdn.com/20181225/10b5a2c583bb1dbddcc9d5114291453d.jpg
Son lost and got his
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Started with a ham soup. Was wonderful and I had 2 plates
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Main course was this
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With thishttps://uploads.tapatalk-cdn.com/20181225/6eacdd8955a0b3d52379cb407f2bd380.jpg
and savoury cabbage
To make
https://uploads.tapatalk-cdn.com/20181225/1d0b803f66ad052986bbda07572204f6.jpg
Was gammon, turkey, pigs, 3 kinds of stuffing, two kinds of potatoes, roast carrot, roast parsnip and homemade gravy to die for.
Followed by 2 puds
A choc log and cream
https://uploads.tapatalk-cdn.com/20181225/10aae0228c893ed6e579005845a9cbbf.jpg
Followed by my own sherry trifle that I brought home and has a bit of. Lovely it was too
https://uploads.tapatalk-cdn.com/20181225/6e2097b0883947b4688baddc0f713a1c.jpg
Looks *really*good, mate, especially the trifle (and gravy)! Only criticism is don't you eat legs or wings/thighs on a turkey?;)
Da bones are da bestest bits!
Marco [waging the war against breast-only meat munchers].
Some pics of our own Christmas repast, plucked from another thread....
https://imagizer.imageshack.com/v2/1024x768q90/924/BKHePy.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/rJUGR2.jpg
Del's veggie asparagus starter:
https://imagizer.imageshack.com/v2/1024x768q90/921/SfIRW0.jpg
Smoked pressed chicken terrine with mustard and honey, accompanied by thin strips of smoked Highland venison, with a fresh watercress salad and chive and crème fraîche dressing:
https://imagizer.imageshack.com/v2/1024x768q90/921/72C0EE.jpg
Free-range roast Gressingham goose, wrapped in Herefordshire streaky bacon, with a homemade pork, sage and cider stuffing, all the trimmings, and served with a rich port wine and redcurrant gravy:
https://imagizer.imageshack.com/v2/1024x768q90/922/AoPea7.jpg
Baked Comice pears with ricotta and Amaretti biscuits, with a red wine and Amaretto liqueur sauce:
https://imagizer.imageshack.com/v2/1024x768q90/922/d2tffK.jpg
Only criticism is don't you eat legs or wings/thighs on a turkey?;)
:popcorn::eyebrows:
Marco.
:popcorn::eyebrows:
Marco.
oh, yeah, you dont..:lol: they are chooch. used to use the meat tho in patties. shread the meat and recook in juice and is softens. added to mashed potato, egg and herbs and spices and coated in breadcrumbs it made a great meal with chips.
chicken legs etc are another thing entirely and are the best bit
chooch, for non scots is a word meaning tough and unpalatable
oh, yeah, you dont..:lol: they are chooch. used to use the meat tho in patties. shread the meat and recook in juice and is softens. added to mashed potato, egg and herbs and spices and coated in breadcrumbs it made a great meal with chips.
Lol - we'll have to *seriously* agree to differ!!:eek:
Not if it's prepared (all sinew and tendon removed by butcher beforehand), cooked and carved properly.... It's the tastiest and most succulent part of the bird!:exactly:
So you buy a whole turkey, at no small cost, and then essentially just eat the breast meat?:mental::D
Marco.
Lol - we'll have to *seriously* agree to differ!!:eek:
Not if it's prepared (all sinew, etc, removed by butcher beforehand) and cooked properly.... It's the tastiest and most succulent part of the bird!:exactly:
So you buy a whole turkey, at no small cost, and then essentially just eat the breast?:mental::D
Marco.
i dont buy them now, but yes when i did the breast was enough to feed a hundred, and is delish if done right; ie carving the day before and putting in stock. melts in mouth.... the legs were turned into patties and frozen for meals for quite some time along with the extra breast off cuts etc.. bones made soup... no, nothing wasted. just done differently, and we brits have some experience you know ;)
I didn't say that the breast was dry or not good, because as you point out, if prepared and cooked properly, it isn't. However, it's not just Brits who eat (and love) turkey legs, or know what to do with them... And they most certainly aren't tough or unpalatable, if treated with the same care and attention, as you outlined you do with the breast meat:ner:;)
Marco.
mightymonoped
27-12-2018, 18:20
Almond Danish fresh out of the oven. Just waiting fir them to cool down before drizzling with icing (have just given them a clear glaze).
First batch were wolfed by the kids yesterday [emoji4][emoji106]
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Frazeur1
28-12-2018, 17:39
Those look delicious, Tony! Yum!
Last of the pork loin
https://uploads.tapatalk-cdn.com/20181228/4fccc9e62b3820fa4237ce1b2eb031d3.jpg
Almond Danish fresh out of the oven. Just waiting fir them to cool down before drizzling with icing (have just given them a clear glaze).
First batch were wolfed by the kids yesterday [emoji4][emoji106]
https://uploads.tapatalk-cdn.com/20181227/aee0ee53be019a59199b6e81650f1f04.jpg
https://uploads.tapatalk-cdn.com/20181227/f151f0187aa3f7b8c1d35f037c4b0648.jpg
Quality stuff, Tony, as usual!:thumbsup:
Got hold of a nice haunch of venison, when we picked up the goose at the butchers for Xmas day, so we're doing this recipe for New Year's Day lunch: https://honest-food.net/venison-medallions-with-gin-and-juniper/
Will post up some pics when it's been made:)
Marco.
Some pasta tonight and then very good it was
https://uploads.tapatalk-cdn.com/20181229/f81516b68c9f1bb728057777cc421220.jpg
On the go is Gammon Shanks in a maple and balsamic sauce with potato dauphinoise
Nice - looking forward to seeing pics of that:)
Del's making this for lunch: https://www.bbcgoodfood.com/recipes/2534650/potroast-pheasant-with-cider-and-bacon
Marco.
Pieoftheday
30-12-2018, 14:42
Going to Rinaldis restaurant nearby,consistently good food,cant decide what to have:scratch:
https://imagizer.imageshack.com/v2/1280x1024q90/924/379sll.jpg
lovely and is another there. i might just have seconds
Lovely, mate, and proper gammon, too!:)
Marco.
Lovely, mate, and proper gammon, too!:)
Marco.
very little waste either. in fact on first one only the bone;) enjoyed that, and will make it again
As promised. Just polished off this lot: pot-roasted pheasant with cider & bacon, accompanied by roasted rosemary/garlic potatoes and various fresh veg...
https://imagizer.imageshack.com/v2/1024x768q90/924/JokYrm.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/Ga9Lqy.jpg
Used some of the streaky bacon and pigs in blankets we had bought for the goose, on Xmas day, but hadn't yet cooked - was DELISH!:)
Marco.
very little waste either. in fact on first one only the bone;) enjoyed that, and will make it again
Ha - told ya bones were where it was at!:ner::D;)
One thing you never seem to do though is sauces, especially with meat dishes. Do you prefer dry food? I love a nice tasty sauce (in the French and Italian tradition), with my meat, particularly as Del is so good at making them!
Marco.
Was cheese sauce on potato and a glaze sauce on meat. It is kinda clear so not too obvious.
That and the fact that there wasn't very much of it (sauce), lol! I like something 'wet'/juicy (made with a proper stock and good ingredients) to dip meat into - and for the potatoes to sook up:)
The sauce, which accompanied the pheasant, had vintage cider, a touch of cream, apple and fresh sage in, all reduced right down to maximise flavour. It was awesome!
Marco.
Platchin'? That's a new one on me:hmm:
Marco.
mightymonoped
30-12-2018, 16:58
https://imagizer.imageshack.com/v2/1280x1024q90/924/379sll.jpg
lovely and is another there. i might just have seconds
Nice! [emoji106]
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Platchin'? That's a new one on me:hmm:
Marco.
Scottish word... wet ...usually your called platchin if you come in droochit;)
Nice! [emoji106]
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Don't you like pheasant then, Tony?:lol::eyebrows:
;)
Marco.
mightymonoped
30-12-2018, 17:00
Was cheese sauce on potato and a glaze sauce on meat. It is kinda clear so not too obvious.
Good shout on the Maple & Balsamic. [emoji4]
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Scottish word... wet ...usually your called platchin if you come in droochit;)
Yeah, I guessed that... Not heard of it before though, unlike droochit. However, it's not a phrase I'd use for food!:)
Marco.
mightymonoped
30-12-2018, 17:02
Don't you like pheasant then, Tony?:lol::eyebrows:
;)
Marco.
Haha, I’m still out on the Christmas road and trying to reply to stuff when I can. Had not had a chance to comment on all the good stuff yet (Pheasant included). All looks right up my street. [emoji106][emoji4]
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Lol - no worries, dude. Only pulling yer leg:D
Are you working on a Sunday - or is it a pleasure, rather than business, trip?
Marco.
mightymonoped
31-12-2018, 21:07
Lol - no worries, dude. Only pulling yer leg:D
Are you working on a Sunday - or is it a pleasure, rather than business, trip?
Marco.
Visiting family and friends before the New Year (and a house viewing). Pretty full-on to spend time with both our families over 3 days. Then a nice 4.5 hour drive home [emoji13]
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mightymonoped
01-01-2019, 16:36
Banana Bread with Walnuts and bourbon-soaked sultanas.
https://uploads.tapatalk-cdn.com/20190101/a599f0d223bc07d4827b8c96477eec4e.jpg
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didnt have much in so used what i could find... mashed tatty, beans and grated cheese... was rather nice in a strange way. reminded me of my childhood :eek: no pics
Roast chicken
https://uploads.tapatalk-cdn.com/20190102/3b3fa3f76f6aa34b890f80506f10b91e.jpg
Roast chicken
https://uploads.tapatalk-cdn.com/20190102/3b3fa3f76f6aa34b890f80506f10b91e.jpg
i'm a comin':eek:
i'm a comin':eek:
Sorry Grant, would’ve saved you some [emoji848]
https://uploads.tapatalk-cdn.com/20190102/9fac76873f47e5f9d7a795289d41c658.jpg
Sorry Grant, would’ve saved you some [emoji848]
https://uploads.tapatalk-cdn.com/20190102/9fac76873f47e5f9d7a795289d41c658.jpg
Greedy bassa:eyebrows: looked good... I could have eaten around the green stuff
One of my fav Pheasant recipes, the Calvados adds another layer of flavour and for my pallet I prefer the extra tang and lightness of Creme fresh over Double Cream.
https://www.countryliving.com/uk/create/food-and-drink/recipes/a23/braised-pheasant-with-cider-and-apples/
http://i65.tinypic.com/23u4yly.jpg
Only had Pheasant once, being a peasant it was usually rabbit or pigeon:D pigeon is an acquired taste as is rabbit tbh. My dad loved both as he grew up in that environment; his best mate's dad wad a gamey
Agreed re Wild Pigeon, a lot depends on what they have been feeding on, I have on occasion had a few that came out particularly gamey and a tad bitter tasting, French Squab's tend to be less gamey.
Cottage Pie
https://uploads.tapatalk-cdn.com/20190103/4308eed2a8147ec53014633da015b5fa.jpg
250g Kamut, 100g wholemeal, 350g white organic, 10-15 chopped Jalapenos and a lot of cheddar mixed into dough. 10g salt, 3 tablespoons extra virgin olive oil.
Cheddar dumped on top about 30 minutes into bake. 50 minute bake for hard, dark crust. Dutch oven method. 240 deg C lid on, 220 deg C lid off. 75% hydration. 24 hour ferment.
Invented by me recipe. Could be rubbish. I suspect not, but hey, you never know.
Just out the oven so I won't cut into it.
Will devour for supper.
https://uploads.tapatalk-cdn.com/20190104/240ed12c817f6b5273cc374e9c482c3d.jpg
mightymonoped
04-01-2019, 09:54
250g Kamut, 100g wholemeal, 350g white organic, 10-15 chopped Jalapenos and a lot of cheddar mixed into dough. 10g salt, 3 tablespoons extra virgin olive oil.
Cheddar dumped on top about 30 minutes into bake. 50 minute bake for hard, dark crust. Dutch oven method. 240 deg C lid on, 220 deg C lid off. 75% hydration.
Invented by me recipe. Could be rubbish. I suspect not, but hey, you never know.
Just out the oven so I won't cut into it.
Will devour for supper.
https://uploads.tapatalk-cdn.com/20190104/240ed12c817f6b5273cc374e9c482c3d.jpg
Tasty! :)
Tasty! :)
Influenced by you to a certain extent. And a sourdough book the wife bought me for Xmas. Thought I'd give a Jalapeno loaf a go, though it is a long way from the book recipe which uses cornmeal and malt powder and doesn't use Kamut at all.
It's pretty good. Unusual, but good.
A novelty loaf not sure I'd make it often.https://uploads.tapatalk-cdn.com/20190104/2803a475cd6af6f13ec3ac8674f5e069.jpg
Justers, yoo iz da master baker... Love the look of all the bread you post pics of! Awesome, mate:thumbsup:
Marco.
mightymonoped
04-01-2019, 11:57
Looks great!
I started playing with jalapeños and cheese in loaves trying to replicate the bread I used to get in Costco in the Bay Area in the early 90's. Makes a good 'snack' breakfast when toasted (or as a base for huevos rancheros style eggs or eggs and avocado).
It's pretty good. Unusual, but good.
A novelty loaf not sure I'd make it often.https://uploads.tapatalk-cdn.com/20190104/2803a475cd6af6f13ec3ac8674f5e069.jpg
looks great Justin. wish i had more teeth:eek:
Yesh, you don't 'do crusts', do ya?:eyebrows:
Marco.
Yesh, you don't 'do crusts', do ya?:eyebrows:
Marco.
not now. just been out; first time this year;) needed to get air and excersise
Justers, yoo iz da master baker... Love the look of all the bread you post pics of! Awesome, mate[emoji106]
Marco.If you are good I will do you a 'wee weaner' loaf, and send it to you first class.
Or a 'massive todger' loaf. Whichever you prefer.;)
Well, maybe:D
Paperdelle ragu
Delish https://uploads.tapatalk-cdn.com/20190104/993132438863053e9cd27d3ec27a4e75.jpg
If you are good I will do you a 'wee weaner' loaf, and send it to you first class.
Or a 'massive todger' loaf. Whichever you prefer.;)
Well, maybe:D
Shniggers....:eyebrows:
Bagsie a 'wee wiener', with a nice wrinkly crust!
Marco.
Having Tagliatelle & Pancetta in a cheese sauce.
Pic
https://uploads.tapatalk-cdn.com/20190105/a38c2ba992afdcc4115c876509fde517.jpg
You're fairly bashing the pasta again, eh daftee?;)
Watch all dem carbs....
Marco.
Breakfast and supper.https://uploads.tapatalk-cdn.com/20190105/e666b8ce6ebdb66cd21bbb69bb0d42e7.jpghttps://uploads.tapatalk-cdn.com/20190105/88765044cbd50b3968e8cee3d16bf9ad.jpg
You're fairly bashing the pasta again, eh daftee?;)
Watch all dem carbs....
Marco.
minced beef tomorrow to do something with. Good stuff too. need to think of something; probably 2 things, as there is half a kilo of the stuff:eyebrows:
Breakfast and supper.https://uploads.tapatalk-cdn.com/20190105/e666b8ce6ebdb66cd21bbb69bb0d42e7.jpghttps://uploads.tapatalk-cdn.com/20190105/88765044cbd50b3968e8cee3d16bf9ad.jpg
bar the eggs, which I dont eat fried, I could scoff that breckie right now
It was alright bar the Waitrose black pudding, which was OK but nowhere near the current M&S offering.
It was alright bar the Waitrose black pudding, which was OK but nowhere near the current M&S offering.
no waitrose near me so never been in one that i know of. M&S stuff is usually decent. I get my Black from a local butcher along with white; both from Stornaway.
soup looks similar to what i had on xmas day, bar the peas
Leftover ham soup, but I added Parmesan rind and Wensleydale cheese and made a roux to thicken. Worked well I was getting a bit bored with straight ham soup.
So just peas, carrots, onion, garlic, butter, olive oil, chicken stock, grain mustard, pepper and potato.
Freezed loads.
Sausage and mash, one drenched in onion and field mushroom gravy.
The wife actually likes this dish.
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Prefer the look of the second one - and I bet it was tastier, too!
Keep it moist, bro:eyebrows:
Marco: AKA 'The Gravymeister' [waging the war against 'dry', boring food];)
Lovely and tasty. juicy and creamy...
Like being a baby again.. Superb https://uploads.tapatalk-cdn.com/20190106/f6ce8f28b26d8d55cc655eecd72d3ede.jpg
Prefer the look of the second one - and I bet it was tastier, too!
Keep it moist, bro:eyebrows:
Marco: AKA 'The Gravymeister' [waging the war against 'dry', boring food];)She had the dry one, then demanded some gravy, which she never usually has! Only on the basis that she decided she'd like onion and mushrooms in it.
I ate 4 sausages in total, not the two on the 'wet' one.
Lovely and tasty. juicy and creamy...
Like being a baby again.. Superb https://uploads.tapatalk-cdn.com/20190106/f6ce8f28b26d8d55cc655eecd72d3ede.jpgI'd shove some veg in the mince I have to say.
Did you make it? If so, what did you use?
Best matured mince and onion and a stockpot. I thickened with arrowroot
Best matured mince and onion and a stockpot. I thickened with arrowrootObviously to your liking. Which is all that counts.;)
Yesh, why does the mince look like a collection of wee worms?:hmm:
Like Justers, I'd have had some small chopped up chunks of carrot and celery in there, to give the mince more texture.... I'm sure it tasted good, though!
Marco.
hate carrots in mince. its like wee worms coz thats the type of mincer they used. I prefer a rougher grade of cut but it was well aged and correct fat content. tasted great.
No worries. The important thing is to enjoy it the way you like it:)
Marco.
Got this in Lidl today in way back from hospital. Looks good https://uploads.tapatalk-cdn.com/20190108/932f64a823e1be98fe4052297ebba608.jpg
MORE pasta!:doh::lol:
;)
Marco.
MORE pasta!:doh::lol:
;)
Marco.
keep up.. that was days ago. been eating tatties and carrots etc last couple of days.
didnt look great out of packet but its very nice. proper steak
Lol... Indeed, how could I forget your 'wee worms' mince?:ner::D
;)
Do you never eat any fish, apart from fish with chips? Lidl sell some nice fresh fish, salmon, sea bass, all sorts. Very good for you!:)
Marco.
that was lush. superb value. proper tasting tomatos, wine steak etc..pity i only bought 1. other one i tried is haddock in cheese sauce with mash. same maker so should be good. might go back next week lol
that was lush. superb value. proper tasting tomatos, wine steak etc..pity i only bought 1. other one i tried is haddock in cheese sauce with mash. same maker so should be good. might go back next week lol
Nice one. Lidl sell good stuff. Like I said, we do 80% of our shopping there, and not because we have to!;)
You could easily make that pasta dish yourself though, and it'd be ten times better. It's a piece of piss, especially if you make batches of ragu sauce in advance and freeze it.
Marco.
Nice one. Lidl sell good stuff. Like I said, we do 80% of our shopping there, and not because we have to!;)
You could easily make that pasta dish yourself though, and it'd be ten times better. It's a piece of piss, especially if you make batches of ragu sauce in advance and freeze it.
Marco.
2.75, i couldnt make it for that tbh.
You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb/groceries/de-cecco-egg-pappardelle-250g
That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)
Marco.
You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb/groceries/de-cecco-egg-pappardelle-250g
That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)
Marco.
Same noodles we get here in the U.S. When I was a bachelor , Ragu, ground beef with egg white ,Oregano,garlic and onion with crumbled saltine crackers made for fast meat balls was often dinner and lunch for the next day.
And some times just noodles in home made white sauce. Ever just eat from the sauce pot to keep from having to wash more dishes?:lol: and when I could find them a Moretti Larosa.
Lol, nice one, Geoff... Looks like Grant's not into making it though, as he's gone all shy;)
I had to look up "Larosa", as I'd never heard of a Moretti beer of that name, so thought it was something new... Then discovered you meant La Rossa ('the red')!:eyebrows:
Yeah, that's a nice beer!:barrel:
Marco.
Lol, nice one, Geoff... Looks like Grant's not into making it though, as he's gone all shy;)
I had to look up "Larosa", as I'd never heard of a Moretti beer of that name, so thought it was something new... Then discovered you meant La Rossa ('the red')!:eyebrows:
Yeah, that's a nice beer!:barrel:
Marco.
Yah, my bad it has been awhile , I used to like the Friulana too. But the Red was 18% if memory serves me?
You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb/groceries/de-cecco-egg-pappardelle-250g
That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)
Marco.
i could if i was more able. i used to make bulk food. With just one smallish eater in house, its debatable if its going to be viable at moment. Not sure what i will have today but it wont be pasta lol. I often only have the one plate of food a day. plus some fruit and cereal . not a big eater nowadays. still not fully recovered from xmas day extravaganza:eyebrows:
Sausage stew
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Some smart water. Looks pretty dumb to me.
Too sore to make anything. I bed shortly I think. https://uploads.tapatalk-cdn.com/20190110/9cf2259c1748eb7c442904ec0b62e4e7.jpg
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You could if you made a big pot of ragu sauce and froze it into individual portions, which is what we do, and keep a stock of pappardelle in. Doing things in bulk keeps the costs down. They don't need to be fresh, just good quality dried egg ones, such as these from De Cecco: https://www.sainsburys.co.uk/shop/gb/groceries/de-cecco-egg-pappardelle-250g
That's what we use. You'd get a lot more portions out of that for your money, and it's worth the effort, as you love your pasta!:)
Marco.
Dare I say it, but I actually prefer the dry pasta to fresh. Then again, so do a lot of Italians too. Ravioli being a mighty exception, that should be done fresh.
Sausage stew
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Go the whole hog and replace that garlic bread with a sausage roll. :D
Stew looks nice and hearty, especially at this time of year.
Go the whole hog and replace that garlic bread with a sausage roll. :D
Stew looks nice and hearty, especially at this time of year.
Had a couple of sausage rolls earlier, garlic bread was cos I couldn’t be bothered doing dumplings .
Tonight a sirloin
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I know slow cooker pot roast.
Updates 12 to 13 hours from now.
Mix 1/2 cup flour,sea salt and crushed black pepper. Oil a 12 to 14 inch fry pan then coat the meat in the flour mix save the left over to add to the cooker.
dice 4 large stalks celery , cube up 5 or 6 Roma tomato, cube a large turnip ,quarter 4 or 5 red potatoes, add a couple large hand fulls baby carrots, one large yellow onion diced.
A few cloves garlic, a few squirts of lea perrins and a couple cups of beef broth.
Lastly I use freeze dried Italian herb blend that comes in a jar you keep in the fridge it has basil, oregano,garlic,red onions,red pepper,marjoram,rosemary,sage.
When we get home from work we will pop some dinner rolls in the oven and eat.
Looks yummy! I love how the house smells after a slow cooker has been on for a few hours.
Yours is about the same as how I do mine, except I use a bottle of Newcastle Brown Ale and only 200ml beef stock. :) Loads of Worcester sauce too, half a shot glass of it, 25ml. :)
Homemade stovieshttps://uploads.tapatalk-cdn.com/20190111/133eacd44db0c52bdbbc70d73811a003.jpg
Homemade stovieshttps://uploads.tapatalk-cdn.com/20190111/133eacd44db0c52bdbbc70d73811a003.jpg
Bit of HP sauce and am set. :)
Bit of HP sauce and am set. :)
was a touch of chilli lol. had some unthickened mince in freezer from last making, so used that with my last 2 spuds and last onion. all out of everything now. need to force the issue and try and get to shop. pain levels say no, but i need supplies
Loin chops, sweet potato mash
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20 hours slow cooking it is just falling apart , as soon as Nosheen and Conner get home we are eating .
I got home way late so it over cooked , it was still good but was over cooked.
Forgot the sesame seeds so supplemented with the Kikkoman as pictured.
Love smoked mackerel so interested to try this. Those soba noodles are fantastic.
Great recipe. Found the book before Xmas and it is full of fab quickies.
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mightymonoped
13-01-2019, 17:18
Wholesome Chicken & Veg traybake on a cold, grey day.
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