View Full Version : OK, What's For Lunch or Tea Today?
Whereas I left school, went to work, hated it, went to university, loved it and, in hindsight, should have stayed there. (I had the chance to stay on and do an MA but decided to move to London and work instead). What prevented me from retiring earlier than I did was having two children to support, and having to live on one salary while they were small.
Reminds me of something else at that hall of residence, in one of the toilets, written on the wall above the toilet roll holder;
"Sheffield University Degree in Electronic Engineering, please take one"
In my day, that would have read 'Sociology degrees, please take one'.
Whereas I left school, went to work, hated it, went to university, loved it and, in hindsight, should have stayed there. (I had the chance to stay on and do an MA but decided to move to London and work instead). What prevented me from retiring earlier than I did was having two children to support, and having to live on one salary while they were small.
That cool, Joe. You did what you had to do, and have made a success of your life:)
I'm a great believer in destiny, and the old (Scottish) saying of: 'What's for you, won't go by you'... That's probably why I ended up discovering my natural aptitude for selling, and which was what shaped my career, rather than my love for languages.
I'm not sure I'd have enjoyed uni, as I'm not a natural scholar (or indeed geek), so I doubt that that environment or lifestyle would've suited me in the longterm.
Marco.
Baked Sea Bass.
With the addition of mint sauce to the pots and carrots, that meal was excellent.
Paid extra for decent carrots. They were fantastic.https://uploads.tapatalk-cdn.com/20190310/d6180f5f8b0228c824ad8625d4004558.jpg
Nice... How much was the dish in total?:)
Marco.
P.S Note the neatness of the food arrangement and lack of overcrowding on the plate;)
The fish was about £3.50 off the fresh fish counter in Sainsbury's. Cheaper than Dover Sole by a long shot given the weight of it which was 325g. So probably £4.25 - 4.50 max given the quantity of carrots and new pots I got.
Not bad really.
Lol - I thought you had been out at a restaurant!:doh::D
Certainly looks good enough!:)
Marco.
mightymonoped
10-03-2019, 18:44
Pasta bake with sausage and black olives.
https://uploads.tapatalk-cdn.com/20190310/230bca4eccd0333241bd050c9c5f31f9.jpg
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Yum, yum!! :thumbsup:
Marco.
I like the look of that Tony. I eat olives like sweets, especially Greek Halkidiki
Pasta bake with sausage and black olives.
https://uploads.tapatalk-cdn.com/20190310/230bca4eccd0333241bd050c9c5f31f9.jpg
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That pasta makes my mouth water! I’m sure I’d hurt myself eating that stuff
Russell
mightymonoped
11-03-2019, 16:34
Cheers all. It went down a treat, good soul food on a miserable, windy, wet Sunday (and a nice packed lunch for work today). :-)
Sausage stew and garlic bread
https://uploads.tapatalk-cdn.com/20190311/6be196095cc6d5e06bcda2c04cf8182b.jpg
Thought I'd try food today..
Had a nice bit of wild Pacific salmon delivered yesterday so bag steamed it in lime, green onion, balsamic and sweet chilli. Oh and a bit of coriander.
Was very nice.
https://uploads.tapatalk-cdn.com/20190312/8d1ca60cabbb576c36f44ad8364f3834.jpghttps://uploads.tapatalk-cdn.com/20190312/c3c03c8b51d0e2e491f8311505da50e2.jpg
mightymonoped
12-03-2019, 16:26
Really fancy that Salmon right now!
Really fancy that Salmon right now!
was very good Tony.. Wild Pacific is the one I try to get as its got everything; bit pricey but worth it, and a huge step up from farmed stuff
mightymonoped
12-03-2019, 18:50
was very good Tony.. Wild Pacific is the one I try to get as its got everything; bit pricey but worth it, and a huge step up from farmed stuff
I know what you mean, bought some Wild Alaskan Sockeye that was on offer last time, completely different league to the metallic-tasting farmed stuff.
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Be careful with salmon.
https://youtu.be/RYYf8cLUV5E
TMK ive not had farmed norwegian.. dont even recall seeing it. Mostly its Scottish farmed salmon up here, or nice wild stuff at twice the price. The sockeye is good too that Tony mentions.
..Feeling some hunger pangs so have put on a Charlie Bingham individual steak pie.... I like these and you get a ramekin out of the deal t'boot.;) think ive some mash to have with it.
Decided against the mash.. Steak pie nudehttps://uploads.tapatalk-cdn.com/20190312/b9d7e1d0d44bd88369d8c2e51d6fad6b.jpg
Great pie. You are supposed to brush the top with milk, Grant. Or egg.
Then it looks like this. Nicely browned.
Sticky out tonguey.:);)
https://uploads.tapatalk-cdn.com/20190312/fe5d83b0571ffbbdb40f3ff43d15b332.jpg
Minced beef curry
https://uploads.tapatalk-cdn.com/20190312/495034b8dfd2b67754b5078694e046b6.jpg
Great pie. You are supposed to brush the top with milk, Grant. Or egg.Quite like it nude. Flakier
Beobloke
12-03-2019, 20:25
I’m in Dublin Airport at the moment. Mrs. B had a freshly prepared omelette for dinner which looked very nice and her sister had an equally appealing looking baked chicken dish
I had a pint of Guinness! :)
spendorman
12-03-2019, 21:25
Minced beef curry
https://uploads.tapatalk-cdn.com/20190312/495034b8dfd2b67754b5078694e046b6.jpg
Looks nice, I used to make this, but not for some years, must try again.
Looks nice, I used to make this, but not for some years, must try again.
It was very tasty. I cheat a bit & use a curry sauce mix, make it up & just add the cooked mince, chopped up red onion & green pepper, served with easy cook basmati.
Quite like it nude. FlakierFair play.
Then it looks like this. Nicely browned.
Sticky out tonguey.:);)
https://uploads.tapatalk-cdn.com/20190312/fe5d83b0571ffbbdb40f3ff43d15b332.jpg
For some reason I've got an image of a baked tortoise in my head now:lol:
https://pbs.twimg.com/media/DzHkVRnWkAA1tUS.jpg
Having this shortly... Wiltshire Ham Gratin, from Sainsbury's Taste the Difference Range.
Ti's lovelyhttps://uploads.tapatalk-cdn.com/20190314/722686943c15c901ffd73e285f6416f5.jpg
Looks a bit messy but very tasty, cheese & Bolognese sauce on toast
https://uploads.tapatalk-cdn.com/20190314/985e0848900893b5844b3df2bafeb4b7.jpg
Garden chive scrammie eggs on well toasted sourdough init. Like a bit of carbon, me.
Just lovely.:)https://uploads.tapatalk-cdn.com/20190315/c60d803e27cbe55baf0e9ce38522ab6d.jpg
mightymonoped
15-03-2019, 12:49
Proper eggs, not overcooked. Scrummie scrammie! :-)
Nowhere near as good as the scrammie eggs.
Those eggs really hit the spot today.
https://uploads.tapatalk-cdn.com/20190315/1f8997d9b754b46849396eec2f5bb881.jpg
What's that stuff on the carrots, dude?
Marco.
Proper eggs, not overcooked. Scrummie scrammie! :-)
Yeah, that was top notch:thumbsup:
Marco.
What's that stuff on the carrots, dude?
Marco.Mint sauce. Love it on carrots.
I cooked the steak like Sainsbury's said i.e. pan fry and bake. Bad idea. Steak was dry.
Better fried in its entirety, finished in butter.
The best bit was the onions in with the new pots, which had caremalised nicely.
Mint sauce. Love it on carrots.
I cooked the steak like Sainsbury's said i.e. pan fry and bake. Bad idea. Steak was dry.
Better fried in its entirety, finished in butter.
The best bit was the onions in with the new pots, which had caremalised nicely.
Better you than me with the mint sauce, lol... The only thing I put mint sauce on is lamb. And it has to be home-made with fresh mint, as the bought stuff in jars (for me) tastes woeful!
Yes, that steak looks dry. Was it fillet? If not, then whatever it was didn't have much fat content, which is one of the reasons why it'll have been dry. With that type of steak, I always prefer a sauce, or even some herb butter melted on top:)
No idea why baking was suggested. I didn't never do that with steak. For me, steaks are all about fast cooking on a searing hot griddle pan, or charcoal barbecue, where a nice piece of ribeye is ideal. Also not a big fan of supermarket meat. I much prefer the stuff from a good butcher.
Yeah the potatoes look great! :cool:
Marco.
Fillet can be very good despite bugger all fat. Usually it's ribeye for me, though. Just fancied a change.
Mint on new potatoes is dead good too, IMHO.
mightymonoped
15-03-2019, 20:30
Tonight’s vittles, chicken Paella.
https://uploads.tapatalk-cdn.com/20190315/18d0c0716ac16b48dc058d8e57184332.jpg
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Fillet can be very good despite bugger all fat. Usually it's ribeye for me, though. Just fancied a change.
Mint on new potatoes is dead good too, IMHO.
Lol, enjoy what you enjoy. The mint thing just isn't my bag. As for fillet steak, I've stated my view here many times. I only use it for certain things, namely Tournedos Rossini or Steak Diane, otherwise it's sirloin or ribeye :)
Got a nice piece of brisket for Sunday, so will be doing this in the slow-cooker: https://www.bettycrocker.com/recipes/slow-cooker-smothered-beef-brisket/ea79e1a1-2f88-4048-bd0f-b955ec3614b1
Marco.
Tonight’s vittles, chicken Paella.
https://uploads.tapatalk-cdn.com/20190315/18d0c0716ac16b48dc058d8e57184332.jpg
Sent from my iPhone using TapatalkMust have a go at Paella... I think I have done about 1 in my entire life.
Looks amazing as usual, Tony!:drool::drool:
Marco.
Half a roast chicken & vegetable medley
https://uploads.tapatalk-cdn.com/20190315/9ae3708d7536ab5a23b4525772ba4e75.jpg
Looks nice, Roy...:)
Marco.
Looks nice, Roy...:)
Thanks, simple & tasty, bit like me :D
Having a Charlie Bingham steak pie and top of the range baby potatoes steamed in Sicilian lemon juice, thyme and olive oil.
https://uploads.tapatalk-cdn.com/20190316/578825ba201ca1ee2c3c6bc362c3310c.jpg
damn fine pie
mightymonoped
16-03-2019, 16:28
Having a Charlie Bingham steak pie and top of the range baby potatoes steamed in Sicilian lemon juice, thyme and olive oil.
https://uploads.tapatalk-cdn.com/20190316/578825ba201ca1ee2c3c6bc362c3310c.jpg
damn fine pie
Sounds pretty fab. [emoji4][emoji106]
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Having a Charlie Bingham steak pie and top of the range baby potatoes steamed in Sicilian lemon juice, thyme and olive oil.
https://uploads.tapatalk-cdn.com/20190316/578825ba201ca1ee2c3c6bc362c3310c.jpg
damn fine pie
They are really good. All Bingham's stuff is, really. The best in ready meals. The chicken one is good too.
Not cheap, mind. But you get what you pay for. And the free ceramics are a plus.
Gonna have a stab at a small Paella in a bit...
They are really good. All Bingham's stuff is, really. The best in ready meals. The chicken one is good too.
Not cheap, mind. But you get what you pay for. And the free ceramics are a plus.
Gonna have a stab at a small Paella in a bit...
£4 a pie, but proper pastry and proper filling so not too far from homemade. With all the ceramics I can eventually make a pile up and freeze them for use. :eyebrows:
Only thing is, the pastry looked a bit stodgy and 'peely-wally'.... Why was that? With steak pies, I like my pastry nice and golden!:)
Marco.
Only thing is, the pastry looked a bit stodgy and 'peely-wally'.... Why was that? With steak pies, I like my pastry nice and golden!:)
Marco.I like it that way tbh. It can be painted to give a darker colour and use higher heat too but it was fine for me.
Fair enough, as long as you enjoyed it:cool:
Marco.
Prefer soft pastry. Easier to eat. Lol
Only thing is, the pastry looked a bit stodgy and 'peely-wally'.... Why was that? With steak pies, I like my pastry nice and golden!:)
Marco.Agree see my example of the same pie above.
Wild Alaskan Sockeyehttps://uploads.tapatalk-cdn.com/20190316/60d6d79616378e5b4aa424628483c1c0.jpg
By itself?
My lunch was 4 slices of corned beef having said that.;)
just a light but tasty dinner. had that pie as a lunch. im not a big eater tbh mostly. salmon was lovely. had to go to livingston for that. Cant get good salmon in Bathgate. got another pack for tomorrow.
On its way...:)https://uploads.tapatalk-cdn.com/20190316/868dac157f34974c71db29d85fe8c9ec.jpghttps://uploads.tapatalk-cdn.com/20190316/edb222a64117c3d23e517408a0f7a2d4.jpg
mightymonoped
16-03-2019, 19:16
On its way...:)https://uploads.tapatalk-cdn.com/20190316/868dac157f34974c71db29d85fe8c9ec.jpghttps://uploads.tapatalk-cdn.com/20190316/edb222a64117c3d23e517408a0f7a2d4.jpg
It’s gonna be good. [emoji4]
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mightymonoped
16-03-2019, 19:17
Wild Alaskan Sockeyehttps://uploads.tapatalk-cdn.com/20190316/60d6d79616378e5b4aa424628483c1c0.jpg
Tasty fish!
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It was good.
The Madagascar prawns were worth £1 each.
Chorizo, chicken thigh, bomba rice, chilli, paprika, asparagus, spring onion, coriander, chicken stock, garlic, extra virgin oil, red pepper, tom puree etc...
Not cheap.
Tips I got before I made off YouTube were use bomba rice, do not stir, leave 5 minutes before serving.
A treat worth paying for.
https://uploads.tapatalk-cdn.com/20190316/60545f1829b3c1d5e97e6128dea9cfe6.jpg
mightymonoped
16-03-2019, 20:10
It was good.
The Madagascar prawns were worth £1 each.
Chorizo, chicken thigh, bomba rice, chilli, paprika, asparagus, spring onion, coriander, chicken stock, garlic, extra virgin oil, red pepper, tom puree etc...
Not cheap.
Tips I got before I made off YouTube were use bomba rice, do not stir, leave 5 minutes before serving.
A treat worth paying for.
https://uploads.tapatalk-cdn.com/20190316/60545f1829b3c1d5e97e6128dea9cfe6.jpg
Top notch! Absolutely do not stir. Cover with foil and leave for 5-10 mins. Crispy bits on the bottom are the treasure. [emoji4]
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mightymonoped
16-03-2019, 20:12
Pan-fried Duck Breast in Redcurrant & Port Jus with Broccoli and Fondant Potato.
Pretty chuffed about this one, was exactly what I was going for.
https://uploads.tapatalk-cdn.com/20190316/c6c451d16cbd35da7c64ee86ef3284b4.jpg
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Pan-fried Duck Breast in Redcurrant & Port Jus with Broccoli and Fondant Potato.
Pretty chuffed about this one, was exactly what I was going for.
https://uploads.tapatalk-cdn.com/20190316/c6c451d16cbd35da7c64ee86ef3284b4.jpg
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I'd definitely eat that:)
You're right. Bottom burnt bits of the pan were great.
Excellent stuff, Tony. That's restaurant quality - and in fact better than most restaurants would cook it!:thumbsup::cool:
Marco.
mightymonoped
16-03-2019, 22:58
Excellent stuff, Tony. That's restaurant quality - and in fact better than most restaurants would cook it!:thumbsup::cool:
Marco.
Thanks Marco! I was going for the restaurant quality vibe tonight [emoji4]
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mightymonoped
16-03-2019, 23:07
Thanks Marco! I was going for the restaurant quality vibe tonight [emoji4]
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Was all about the detail on this one, saffron in the chicken stock used to cook the fondant potatoes, good red wine and port with redcurrant jelly used with the same chicken stock for the jus.
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SERL (scrammie egg research labs) concludes, after this spring onion only effort, that spring onion AND chive is the way to go.
Cheap white eggs used and it was still good. £1 for 6.
Eggs are very hit and miss I find. These really were fresh, though. Even the feather looks 'new':D
https://uploads.tapatalk-cdn.com/20190317/f13f91b026eca03f00c6b4f3fe091454.jpghttps://uploads.tapatalk-cdn.com/20190317/d0a63fca39b2641db93efad196539e1c.jpghttps://uploads.tapatalk-cdn.com/20190317/c2be0ff8d31a678a09259c0e51e72f1b.jpg
The wife saw the photo and is demanding the same...
Damn.:)
The wife saw the photo and is demanding the same...
Damn.:)
looked good. nice colour the yolks were... just done my shopping at sainsburys. they do some terrific ready meals that i can just bung in oven for 30 mins.. good dates too. got another 2 pies too lol.
alas no waitrose here
To start, mixed tomato and cheese tartlet [using red, yellow, orange and purple baby plum tomatoes, and ricotta and Pecorino Romano cheese], topped with parmesan crisps and dressed rocket leaves, all made from scratch:
https://imagizer.imageshack.com/v2/1024x768q90/922/lEOOqf.jpg
Main course was slow-cooked beef brisket, served with a rich gravy (using red wine, beef stock, shallots, mushrooms, soy and Worcestershire sauce, all reduced down), accompanied by various fresh vegetables, including garlic mash and creamed spinach:
https://imagizer.imageshack.com/v2/1024x768q90/924/TNDnor.jpg
A close up:
https://imagizer.imageshack.com/v2/1024x768q90/923/u23N32.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/mmWWXI.jpg
Went down well, even washed down just with some Normandy apple juice, instead of wine:)
Marco.
I hope you made at least 10 of those tartlets in one go. Looks like a good fridge item to enjoy over the next few days.
Cold paella here as it tasted so good cold I thought why heat it up?
Yup, sure did! The tartlet was great. Lunch is sorted for tomorrow lol, as there's also plenty of beef left:)
That was nice too, and despite having been in a slow-cooker for 8 hours, was still lovely and moist/succulent. The gravy was also great! Always been a big gravy/sauce fan, as when you get it right [rich and tasty], it does enhance meat dishes. I really can't go dry/bland food, of any description.
Anyway, glad you enjoyed the paella. It certainly looked fab yesterday, and certain foods cold can taste better than hot:cool:
Marco.
mightymonoped
17-03-2019, 20:45
To start, mixed tomato and cheese tartlet [using red, yellow, orange and purple baby plum tomatoes, and ricotta and Pecorino Romano cheese], topped with parmesan crisps and dressed rocket leaves, all made from scratch:
https://imagizer.imageshack.com/v2/1024x768q90/922/lEOOqf.jpg
Main course was slow-cooked beef brisket, served with a rich gravy (using red wine, beef stock, shallots, mushrooms, soy and Worcestershire sauce, all reduced down), accompanied by various fresh vegetables, including garlic mash and creamed spinach:
https://imagizer.imageshack.com/v2/1024x768q90/924/TNDnor.jpg
A close up:
https://imagizer.imageshack.com/v2/1024x768q90/923/u23N32.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/mmWWXI.jpg
Went down well, even washed down just with some Normandy apple juice, instead of wine:)
Marco.
Quality! Loving the look of those tartlets especially.
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mightymonoped
17-03-2019, 20:46
Lots of quality stuff on here this weekend! [emoji106]
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Beef
https://uploads.tapatalk-cdn.com/20190318/a5a8972a4e25933808f42f29af6a2955.jpg
You on a diet again, Roy?:D
Marco.
You on a diet again, Roy?:D
Funnily enough I have been told I need to lose weight but I had diarrhea & sickness over the weekend & felt like I needed building up again :D
Roast pork tonight
https://uploads.tapatalk-cdn.com/20190319/d13c4e792d0102d2f45afc3ca8a03a99.jpg
Spicy pork
https://uploads.tapatalk-cdn.com/20190320/ff0351bdacb61f4d88961b8a7356c7e1.jpg
Just finished a roast beef dinner. Late as I went to bed and fell asleep.
No pic but it hit spot. Sainsbury meal it was
Well I had paella ingredients left over so I had to make it again. Cheaper version. Still very good though.
Last minute parmesan itch...
https://uploads.tapatalk-cdn.com/20190320/beefbedf8b73c337d0bf8d1b6ca2bb00.jpghttps://uploads.tapatalk-cdn.com/20190320/758cd5dc6a24532d5dd99bc8a45666f1.jpg
Hoi sin chickenhttps://uploads.tapatalk-cdn.com/20190321/2160dfdaa343b58e5068c8bf826591c1.jpg
7 minute job. packet rice.. uncle ben.. made the rest
Steak pie
https://uploads.tapatalk-cdn.com/20190322/3c7e0e1282017c95a0f19722c42a0fea.jpg
That pastry looks much better this time!:eyebrows:
Peely-wally pastry simply doesn't look appetising. Why's it kind of broken up into 'fingers' though, instead of being in the shape of a nice lid?
Marco.
I am now a proud owner of a small deep fat fryer. Falafels, southern fried chicken, real pommes frites, here we come! It is a myth that it’s an unhealthy cooking method, it’s all about the oil choice.
That pastry looks much better this time!:eyebrows:
Peely-wally pastry simply doesn't look appetising. Why's it kind of broken up into 'fingers' though, instead of being in the shape of a nice lid?
Marco.
pie and tatties were very good. tasty bit of kit.:eyebrows:
Tagliatelle, sauce made with sirloin, red peppers & vine tomatoes
https://uploads.tapatalk-cdn.com/20190322/859dce6babfec31ee2e0bf2ef5f0130a.jpg
Steak hash in porter gravy https://uploads.tapatalk-cdn.com/20190323/0f930e47e955126bd210e8de890c09b6.jpg
mightymonoped
23-03-2019, 17:14
Currently on the Adriatic coast in Salento region of Italy. Have spent the day in San Foca and Otranto exploring and seafood lunch (below).
Now back at our Agriturismo and looking forward to a home-cooked Italian meal using fresh ingredients off the property.
We (16 members of my family) are here for a long weekend to celebrate my mothers 80th.
https://uploads.tapatalk-cdn.com/20190323/a2ac147081f7987f808b291aee2031cb.jpghttps://uploads.tapatalk-cdn.com/20190323/df83897363dfc79d5ca93f0afa798b8b.jpg
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Scenery looks terrific... nice pressie for mum
Ribeye steak, medium rare, with asparagus, carrots, brocolli and new potatoes.
Profiteroles with a heavy chocolate sauce for dessert, and all washed down with a 2014 Chateau La Clide Cuvée du Moulin, Saint-Emilion Grand Cru.
https://www.laithwaites.co.uk/images/uk/en/law/product/3028014b.png
Dining out, Barry, or was Happy slaving away in the kitchen?;)
Interesting that you've shunned the Médoc this time, in favour of a Saint-Emilion GC.... Expanding your palate, old boy?:D
Marco.
Dining out, Barry, or was Happy slaving away in the kitchen?;)
Interesting that you've shunned the Médoc this time, in favour of a Saint-Emilion GC.... Expanding your palate, old boy?:D
Marco.
No, I was le chef du jour this time. We tend to take in turns to cook.
Now sipping a Janneau Grand Armagnac VSOP
https://images-na.ssl-images-amazon.com/images/I/812RQtgVJeL._SL1500_.jpg
Nice, and very 1970s.... Did you finish off with a Castella, in your smoking jacket?:eyebrows:
Marco.
Currently on the Adriatic coast in Salento region of Italy. Have spent the day in San Foca and Otranto exploring and seafood lunch (below).
Now back at our Agriturismo and looking forward to a home-cooked Italian meal using fresh ingredients off the property.
We (16 members of my family) are here for a long weekend to celebrate my mothers 80th.
https://uploads.tapatalk-cdn.com/20190323/a2ac147081f7987f808b291aee2031cb.jpghttps://uploads.tapatalk-cdn.com/20190323/df83897363dfc79d5ca93f0afa798b8b.jpg
Woe - awesome, Tony... All the best to your mum. Enjoy!!:cool:
Marco.
To start:
Swedish Gravadlax with dill sauce, and fresh rocket and pickled cucumber salad with a light mustard dressing:
https://imagizer.imageshack.com/v2/1024x768q90/921/fMzgw2.jpg
To follow:
https://imagizer.imageshack.com/v2/1024x768q90/923/vDwIXW.jpg
Charcoal grilled Welsh double-lamb cutlets, marinated in lemon juice, fresh rosemary, garlic and celery salt, with assorted fresh vegetables and hasselback potatoes.
Marco.
Late lunch early Dinner. Meatballs and veghttps://uploads.tapatalk-cdn.com/20190326/c13d5f5a0273a3c27414cb405320d7ce.jpg
edit.. was lovely :eyebrows:
spendorman
26-03-2019, 15:11
Meatballs home-made or shop?
Meatballs home-made or shop?
shop, but very good, loosely made and herby in an ale and onion sauce. they, tbh are hard to beat, even by homemade, and i do make my own usually. got them in Tesco I think
spendorman
26-03-2019, 15:16
shop, but very good, loosely made and herby in an ale and onion sauce. they, tbh are hard to beat, even by homemade, and i do make my own usually. got them in Tesco I think
I asked as I've been buying Aldi meatballs, and they look a bit like that, found them pretty good, also have with onion gravy.
I asked as I've been buying Aldi meatballs, and they look a bit like that, found them pretty good, also have with onion gravy.
wont be surprising if they come from same factory ;)
spendorman
26-03-2019, 15:21
wont be surprising if they come from same factory ;)
The Aldi ones were ready cooked, just brown them a bit more for a few min.
The Aldi ones were ready cooked, just brown them a bit more for a few min.
these come in a microwave style box. get 8 big uns.
spendorman
26-03-2019, 15:28
More than 8 in the Aldi packet, £1.79 they were
Steak au poivre with Potatoes Dauphinoise, carrots, leeks and green beans.
Washed down with 2015 Vieux Chateau Guibeau, Puisseguin Saint-Émilion.
Pies and mash
https://uploads.tapatalk-cdn.com/20190327/2e7620a5780fad9853cfd3fa57e55e28.jpg
Lovin' the look of that mash, Roy-boy:)
Marco.
Lovin' the look of that mash, Roy-boy:)
Had loads of butter in it, think I enjoyed that more than the pies..
Late lunch early Dinner. Meatballs and veghttps://uploads.tapatalk-cdn.com/20190326/c13d5f5a0273a3c27414cb405320d7ce.jpg
edit.. was lovely :eyebrows:
Look far more appetising than some others posted here.
Steak night tonight. Ribeye for me and the daughter, medium rare, and a rare fillet (not blue) for the Mrs.
Simple sauce done as follows:
* Fry mushrooms in a little bit of oil, and a pinch of salt, until they start to sweat down properly and shrink.
* Add in a huge knob of butter and minced garlic, turn the heat down.
* Let the mix simmer away for a couple of minutes.
* Stir in loads of finely chopped flat leaf parsley and cook for another minute.
* Spoon over your well-rested steak
* Om nom nom
Had loads of butter in it, think I enjoyed that more than the pies..
Nice one. Buttery, creamy mash is where it's at. Can't stand the bland stuff without it.
Marco.
Oven baked cod steaks (M&S laughingly call then "Cod Loins". I didn't know fish had loins.) with a tomatoe, onion, garlic and ginger sauce. Boiled potatoes, peas, sweetcorn, red peppers and asparagus on the side.
An orange for dessert.
(No wine, just water to drink.)
Steak night tonight. Ribeye for me and the daughter, medium rare, and a rare fillet (not blue) for the Mrs.
Simple sauce done as follows:
* Fry mushrooms in a little bit of oil, and a pinch of salt, until they start to sweat down properly and shrink.
* Add in a huge knob of butter and minced garlic, turn the heat down.
* Let the mix simmer away for a couple of minutes.
* Stir in loads of finely chopped flat leaf parsley and cook for another minute.
* Spoon over your well-rested steak
* Om nom nom
Sounds nice, Neil. Have you ever tried making up blocks of herby butter in advance, which you can freeze, like ice-cubes, and then simply melt over steaks after they've been cooked?:)
I've mentioned this before, but my favourite is Café de Paris: https://www.foodrepublic.com/recipes/a-cafe-de-paris-butter-recipe/
Simply gorgeous!:cool:
Marco.
Oven baked cod steaks (M&S laughingly call then "Cod Loins". I didn't know fish had loins.) with a tomatoe, onion, garlic and ginger sauce. Boiled potatoes, peas, sweetcorn, red peppers and asparagus on the side.
An orange for dessert.
(No wine, just water to drink.)
What's the chance of getting a pic sometime, particularly of something you've cooked yourself?:ner:;)
Marco.
Slim! I can't be bothered to take pictures when it is ready - we just want to eat it.
mad-moon
28-03-2019, 19:58
HOMER SIMPSON FOOD....AAAARRRRRRRGGGGGGGHHHHHHHH DOH!
https://farm8.staticflickr.com/7816/33611411138_ac5ec34db4_b.jpg (https://flic.kr/p/Td8gwA)piemash (https://flic.kr/p/Td8gwA) by alan moon (https://www.flickr.com/photos/145382488@N02/), on Flickr
Slim! I can't be bothered to take pictures when it is ready - we just want to eat it.
But that's not in the spirit of the thread, dear boy. Others manage to take pics, including me, and therefore so should you;)
It's rather like writing a list of your system components, in the Gallery section, instead of taking photos. Which do you think is more interesting for members to look at? I trust you can see my point.....
Marco.
Look far more appetising than some others posted here.
Which ones Barry?
Which ones Barry?
Your last one I'm afraid.
mad-moon
28-03-2019, 21:10
Steak au poivre with Potatoes Dauphinoise, carrots, leeks and green beans.
Washed down with 2015 Vieux Chateau Guibeau, Puisseguin Saint-Émilion.
So meat, tatties and veg...with a glass of plonk then????
:worthless:
So meat, tatties and veg...with a glass of plonk then????
Yes.
Your last one I'm afraid.
Not a lover of pies then? You surprise me.
Not a lover of pies then? You surprise me.
No, I love pies (but being diabetic, I can't eat too many of them), it was just the anaemic look of the pastry covered with the sauce that put me off.
I'm sure it all tasted delicious, but I didn't think it looked appetising. Sorry.
No, I love pies (but being diabetic, I can't eat too many of them), it was just the anaemic look of the pastry covered with the sauce that put me off.
I'm sure it all tasted delicious, but I didn't think it looked appetising. Sorry.
Fair comment. The flaky pie crust was nicely golden as I'd egg washed it but when I turned them out I just left them that way up, it was all very tasty.
Should we have a vote on whether or not pics on this thread should be mandatory?:)
Personally, I don't see any point on a food thread without pictures, as words are boring and don't portray how nice (or otherwise) the food discussed actually looked. I mean, even on the 'Spinning Today' thread in the music room, most folks take the trouble to post pics of the albums they've been listening to, rather than just typing out the title.
So why shouldn't the resident lazy-arses here be made to do the same, when it comes to the nosh they're eating!:ner:
Marco.
Pics are good but imo not always essential. Nice just to hear what folk eat. Sometimes no pics are a positive advantage lol.
Ps I loved the homer pic.. Great
I'm with the Marconian.
Pics or it didn't happen.
:D
mad-moon
29-03-2019, 10:06
No, I love pies (but being diabetic, I can't eat too many of them), it was just the anaemic look of the pastry covered with the sauce that put me off.
I'm sure it all tasted delicious, but I didn't think it looked appetising. Sorry.
I'm diabetic too...but I'm taking something for it...............Pork pies
I'm with the Marconian.
Pics or it didn't happen.
:D
Yup, after all some daftee could be fibbing about eating a fillet steak instead of a Pot Noodle...:eyebrows:
So the new rule is pics of food eaten are mandatory, and from now on any such posts without them will be removed!
Marco.
I'm diabetic too...but I'm taking something for it...............Pork pies
I hear that a wank a day keeps the sugar at bay... You can always save the cream for the mash with your pies:idea:
Marco.
spendorman
29-03-2019, 10:30
I hear that a wank a day keeps the sugar at bay... You can always save the cream for the mash with your pies:idea:
Marco.
Picture please! Well, no, perhaps not.
:lolsign:
I would, but I don't want to give Alan a complex!:lol:
Marco.
walpurgis
29-03-2019, 10:40
My teeth are getting so fragile, I'm thinking of doing my meals as smoothies. Hmm, wonder what an egg, chips and beans smoothie would be like? ;)
You had one last night, didn't you? So just examine the contents of what you popped into the pan this morning!:D
Marco.
walpurgis
29-03-2019, 10:50
:lol:
My teeth are getting so fragile, I'm thinking of doing my meals as smoothies. Hmm, wonder what an egg, chips and beans smoothie would be like? ;)
welcome to my world;)
Some southern fried chicken
https://uploads.tapatalk-cdn.com/20190329/b83a5cb6ab3996c63929793af7d178f4.jpg
Looks quite nice. Did you make it yourself?
When I have that, I usually accompany it with some corn and the cob and chill-infused potato wedges:)
Marco.
bought them ready to cook(sainsbury). oven baked for 25 mins... mixed up some ketchup and chilli sauce for a dip
spendorman
29-03-2019, 13:58
mixed up some ketchup and chilli sauce for a dip
I often do something like that. Chilli flakes are handy.
Been snacking on these Italian Vittoria toms too.. very tasty they are. Sicily i think.
https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-vittoria-tomatoes--taste-the-difference-270g?istCompanyId=1e096408-041f-4238-994e-a7cf46bf9413&istItemId=wxtiartqir&istBid=t&PPC=*&gclid=Cj0KCQjwhPfkBRD0ARIsAAcYycEX8uaZlgGgFZpeI62b OoLJq96efnAeG_KznoKT2eEQVI5tMfoB14gaAhrREALw_wcB&gclsrc=aw.ds
Nice one, mate. Very healthy!:)
We're doing a BBQ tonight (some pork ribs from the butcher, marinated in fresh herbs and spices, and a selection of home-made salads), and having dinner al fresco, as currently the weather here is gorgeous!:cool:
I'll snap a few pics later.
Marco.
I made some really tasty cheese on toast with tomatoes for lunch. I did take a picture but it look so good I ate that too :p
Nice one. Buttery, creamy mash is where it's at. Can't stand the bland stuff without it.
Marco.
60/40; Mash/Butter. ;)
Indeed.... First proper barbecue of the year, on a lovely spring evening:
https://imagizer.imageshack.com/v2/1024x768q90/921/rebsqe.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/XOliEx.jpg
Marco.
Beobloke
29-03-2019, 20:39
Slightly off-topic Marco, but is your knife and fork from a full cutlery set? It looks identical to our ‘posh’ set which was a wedding present from Ursula’s mum!
Chilli and tortilla chips
https://uploads.tapatalk-cdn.com/20190329/605bf9149d14c354a9ed14461e307dcb.jpg
Slightly off-topic Marco, but is your knife and fork from a full cutlery set? It looks identical to our ‘posh’ set which was a wedding present from Ursula’s mum!
Lol yes, it's a full vintage cutlery set. We bought it from an antique shop, for not much money, but it's really solid and in great condition!:)
Much more interesting/characterful than modern stuff, IMO.
Marco.
Chilli and tortilla chips
https://uploads.tapatalk-cdn.com/20190329/605bf9149d14c354a9ed14461e307dcb.jpg
Yum! That’s the kind of meal that calls for a beer!
Russell
Yum! That’s the kind of meal that calls for a beer!
Russell
Made do with Shiraz :)
Yum! That’s the kind of meal that calls for a beer!
Russell
I love how he always arranges it into a nice big cowpat!:D:eyebrows:
Marco.
done my shopping today as weather was nice.. got food again... sainsburys stuff is not bad if your selective. scooting about on my scooter :ner:
Pieminister Steak & Kidney, red pepper with extra virgin olive oil and Nandos XX Piri Piri sauce, baked onion, cheat mash and homemade grain mustard, soy sauce, Worcestershire sauce and Kallo beef stock gravy.
Very enjoyable.
Onion naked but cooked in skin as per this dude. It works you definitely get better flavour.
https://youtu.be/xV9spqCzSkQ
Onion really good with the pie. That Nandos sauce is ace - really like the way they combine lemon and chilli.https://uploads.tapatalk-cdn.com/20190330/83099d09c7e45691a2733328f97527b2.jpg
Noice, dude, very noice.....:)
Marco.
Ribeye steak with herb/chilli butter and some trimmings.....
https://imagizer.imageshack.com/v2/1024x768q90/921/UvjVJf.jpg
Marco.
Ribeye steak with herb/chilli butter and some trimmings.....
https://imagizer.imageshack.com/v2/1024x768q90/921/UvjVJf.jpg
Marco.
Are those onion rings? Or calamari?
Russell
Onion rings, dude:)
Marco.
Are those peas, or bits of Kryptonite?
Duck kebabs and chicken spring rolls with plum diphttps://uploads.tapatalk-cdn.com/20190331/764322093d867a7f116eb260270078c3.jpg
Are those peas, or bits of Kryptonite?
I'm in Wales mate, so they're sheep droppings dipped in mint sauce. You'd love 'em!;)
Btw, the herby/spicy butter was superb - lots of tasty ingredients and strong flavours like paprika, Dijon mustard, anchovies and capers... Yum, yum!
Marco.
twas very nice :lol:
Glad you enjoyed it, daftee! When you come down to visit, at some point, what would you like us to cook for you? What's you're *favourite* food? Name it sire, and it shall be yours!:flasher:
Marco.
twas very nice :lol:
Were they those duck kebabs from Sainsbury's deli counter? They are so yum cold I never cook them. Also, their chicken tikka kebabs are ace, too.
Glad you enjoyed it, daftee! When you come down to visit, at some point, what would you like us to cook for you? What's you're *favourite* food? Name it sire, and it shall be yours!:flasher:
Marco.
I work in Wales everyday, mate, at the mo.
One of them made me smile when he said he'd rather trust Brussels than a bunch of English gits squabbling over Brexit in London. Now I am NOT getting political, but recent events can super re-inforce such a view:D
Best thing from Wales? Dirty Sanchez.:)
Ha - oh yes, the Welsh just LURVE the English... Having lived here for years, I can confirm it!:eyebrows:;)
You'll be working in South Wales though, near Cardiff and Swansea, which is a VERY different place from here.
I miss the cosmopolitan nature of Glasgow, but I love it in North Wales, as I live in a quiet suburb of Wrexham, well away from all the dafties, am 10 mins drive from proper rural countryside and some lovely little villages that 'time has forgotten', 35 mins from some beautiful [quiet and unspoiled] beaches, and within easy driving distance of Chester, Liverpool and Manchester, if I want to 'do the city thing', or access an airport.
There's virtually no traffic congestion, roads are mostly empty [which is great for the Brabster] and there's loads of free parking in the centre of Wrexham, where you can always find a space - and easy access to all the shops you need, plus the climate is generally good, with not too much rainfall - and there's a pretty decent pub within less than 3 mins walk from my door.
The only thing I'd like more is to live in a rural village (as I enjoy country village life), as opposed to the outskirts of Wrexham, but one can't have everything!:cool:
Marco.
Been out for a drive and popped into a shop for a Charlie Bingham lasagne and some water.
Yes it was Sainsbury duck kebab and yes the tika ones are good.
Dunno if I have a fave.. Nice lasagne is hard to beat tho
Cruising around Bathgate in yer new wheels, nice one... Did ya have some choons on?:hairmetal:
Lasagne? Noted. Del's home-made one is legendary!:cool:
Marco.
spendorman
31-03-2019, 12:56
Dunno if I have a fave.. Nice lasagne is hard to beat tho
Garfield's Lasagne
https://www.youtube.com/watch?v=75PCq-Wcdhw
Cruising around Bathgate in yer new wheels, nice one... Did ya have some choons on?:hairmetal:
Lasagne? Noted. Del's home-made one is legendary!:cool:
Marco.
was out in edinburgh and a few others. buggered now tho.
Gloucester Old Spot on fried cabbage, paprika, pepper, salt and onion, with last night's gravy and a lot of Dijon.
Fabulous sausages. Had three.
https://uploads.tapatalk-cdn.com/20190331/119cdb5cf69d39585b515a3850b92e0f.jpg
https://d1dwyql5lcncu.cloudfront.net/app/uploads/wideimage/0a75846fcdca7cb0e266681878c9fe52.jpeg
bet it doesn't look like that
Not bad at all. Had seconds. Greedy sod.
https://uploads.tapatalk-cdn.com/20190402/3f6340d5805936934d02e3a16e31964c.jpg
https://d1dwyql5lcncu.cloudfront.net/app/uploads/wideimage/0a75846fcdca7cb0e266681878c9fe52.jpeg
bet it doesn't look like thatNope massive food cheat pic as usual. You can literally see how they have done it.
Not bad at all. Had seconds. Greedy sod.
https://uploads.tapatalk-cdn.com/20190402/3f6340d5805936934d02e3a16e31964c.jpgSurprisingly close actually. I would have cooked mine more for some browned bits, though.
Surprisingly close actually. I would have cooked mine more for some browned bits, though.
yup, was the micro convector and it doesnt brown as well. tasted good tho
Had that lasagne before. It's nice:)
Today's lunch (with Del) at a local cafe, adjacent to a hospice, which specialises in using only locally-sourced ingredients to produce all the food: http://cafficwtchwrexham.co.uk/
Decided to have the "Arancini rice balls stuffed with spinach and mozzarella served with a tomato and basil fondue", with a side of fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/921/2Wtqlv.jpg
It was lovely, and Del enjoyed her veggie Glamorgan sausages and chips, too! :cool:
Marco.
P.S I made the mistake of cutting into one of the rice balls before taking the pic, hence why it looks a little untidy...
Love Arancini, always have it when it's on the menu, generally as a starter. Bella Italia do a good one.
Beef & onion & sticky rice
https://uploads.tapatalk-cdn.com/20190402/76dc87e15705907a85619e39e43542ce.jpg
Love Arancini, always have it when it's on the menu, generally as a starter. Bella Italia do a good one.
Yeah, I love any type of rice or pasta dish, veggie or otherwise, especially with a tomato sauce. The arancini hit the spot, for a light lunch:)
Marco.
Yeah, I love any type of rice or pasta dish, veggie or otherwise
Sometimes the absence of meat actually benefits a dish.
Indeed, but I don't see you practicing it much, lol!:D
Marco.
Indeed, but I don't see you practicing it much, lol!:D
:D Yes, that comment was at odds with the big pile of beef I posted.
Ham gratinhttps://uploads.tapatalk-cdn.com/20190403/db9e8abe7583eaf3a5420296418bf02a.jpg
mightymonoped
03-04-2019, 19:16
A plate of bits n bobs. Was experimenting with antipasti recipes and ended up with a meals worth [emoji13]
Parmesan Turkey Escalope with various accompaniments - baby zucchini with lemon and mint, roast peppers in olive oil and balsamic, some focaccia and bread, Adriatic marinated anchovies.
https://uploads.tapatalk-cdn.com/20190403/dd9809ce4fe59ba55a55d32132fc93e6.jpg
Sent from my iPhone using Tapatalk
Ready for the oven, I’ve rubbed in chilli & garlic paste mixed with a little olive oil
https://uploads.tapatalk-cdn.com/20190404/74334c0b89f8ce702b46807c3157f93c.jpg
Chicken n chips
https://uploads.tapatalk-cdn.com/20190404/65a3359c179937457608cdeb08f7da2c.jpg
Been at home ill all day with a stinking cold posting on here way too much. But time on hand so...
Some pasta lash up from some excess tomatoes I roasted last night.
https://uploads.tapatalk-cdn.com/20190404/3fe7c2812bb92d56912484cb5b9d17d0.jpg
Chicken n chips
https://uploads.tapatalk-cdn.com/20190404/65a3359c179937457608cdeb08f7da2c.jpg
Hope you had a few slices of bread n butter with it :lol:
Hope you had a few slices of bread n butter with it :lol:
Yes, was a meagre portion :D
Ninanina
05-04-2019, 19:57
I have some Venison sausages purchased from Stansted House today...
I don't normally like sausages but these look, and smell, lovely
I'll be baking them soon :D
Might need to go back to bed after this lot
https://uploads.tapatalk-cdn.com/20190406/71443da3a310736690784950454d8a61.jpg
mightymonoped
06-04-2019, 10:46
Last night’s fare. Dog-sitting weekend for family, so took some food over for a Friday dinner that inevitably culminated in (regrettable levels of) alcoholic overindulgence. [emoji23]
Food was quite nice though, some low-fat aubergine/parmesan bake, home made focaccia (olive & tomato, mozzarella and pesto), some home made meatballs, salad and bits.
https://uploads.tapatalk-cdn.com/20190406/b299947f69026768f0e9c4f672393ecd.jpghttps://uploads.tapatalk-cdn.com/20190406/f855e938e647083d7af9dd081d36bc03.jpg
Sent from my iPhone using Tapatalk
you dine with style :) i dont alas...:rolleyes: shame on me
mightymonoped
06-04-2019, 10:57
you dine with style :) i dont alas...:rolleyes: shame on me
There was nothing stylish about last night’s behaviour Grant, trust me! [emoji23]
Sent from my iPhone using Tapatalk
Another Madagascan paella - 20% of the prawns so went for four.https://uploads.tapatalk-cdn.com/20190406/f6f21c417500a4ce98c11ab818eb46aa.jpghttps://uploads.tapatalk-cdn.com/20190406/01be97890c7e4561f96a4aeb7b2c4e54.jpg
Jerry's fave animal on a plate. Maybe he will forgive me. Maybe not.
Basically this: https://www.bbcgoodfood.com/recipes/1311/simmered-duck-with-cabbage-and-potato
Overated IMHO. I did think it probably was. Now I know it.
https://uploads.tapatalk-cdn.com/20190407/aa37ce43f0ba03724c312d7500755333.jpghttps://uploads.tapatalk-cdn.com/20190407/ad314655af88b81e770b37874fdf2c87.jpg
Ninanina
07-04-2019, 18:57
I love duck but not had it for ages...
The Chinese are the best at cooking it though I think....
Ninanina
07-04-2019, 19:00
Had the Venison sausages last night and they were just lovely... and I don't normally get on with sausages..
Jerry's fave animal on a plate. Maybe he will forgive me. Maybe not.
Basically this: https://www.bbcgoodfood.com/recipes/1311/simmered-duck-with-cabbage-and-potato
Overated IMHO. I did think it probably was. Now I know it.
https://uploads.tapatalk-cdn.com/20190407/aa37ce43f0ba03724c312d7500755333.jpghttps://uploads.tapatalk-cdn.com/20190407/ad314655af88b81e770b37874fdf2c87.jpg
No no no no no. :P
Duck should be seared in a flat pan and finished in the oven.
walpurgis
08-04-2019, 09:30
No no no no no. :P
Duck should be seared in a flat pan and finished in the oven.
Duck should be paddling about on a pond enjoying itself.
Brisket in barbecue sauce with sweet potato mash and Chipotle butterhttps://uploads.tapatalk-cdn.com/20190408/1291adfe8a3faa43cef707b0c8697c44.jpg
Beautiful that was
Duck should be paddling about on a pond enjoying itself.
Indeed, they make the tastiest ducks.
Duck should be paddling about on a pond enjoying itself.
What's your view on rabbit?;)
Marco.
No no no no no. [emoji14]
Duck should be seared in a flat pan and finished in the oven.Nah the duck itself was ace. Fried low heat on its skin for 15 minutes. Masses of fat comes out.
Then plonked on top of the veg skin side up in a pan with a lid on.
I remarked how good it was - it was literally bouncy to the cut and super smooth to the chew.
It's just the rest that didn't inspire.
Have to agree. I know where Neil's coming from, and with certain dishes, cooking duck like that is the way to go, but I thought your duck dish looked great, as did your prawn one earlier. Where did you get the prawns from? They looked 'propa':)
Treating Del to curry tonight at one of our fav Indian restaurants in Chester, which is proper 'old school' (nothing fancy), and been open since the 70s, check out the pics: https: https://gate-of-india-restaurant-chester.business.site/
They have nice 'intimate' booths, traditional Indian decor (using dark/rich colour schemes), unlike the 90% of modern Indian restaurants, which are 'contemporary styled' (read as bland and soulless) and too starkly lit. The atmosphere in this place is much 'cosier', the way I remember Indian restaurants from back in the day, and most importantly the food is superb!:cool:
Marco.
Duck with plum sauce
https://uploads.tapatalk-cdn.com/20190409/2df614f53d7a848d6ee48534ad650dfc.jpg
Duck with plum sauce
https://uploads.tapatalk-cdn.com/20190409/2df614f53d7a848d6ee48534ad650dfc.jpgEveryone's going quackerzzzz.:)
What's your view on rabbit?;)
Marco.
I've not eaten rabbit ever since it was served up to me looking like a school anatomy dissection! I was 14 at the time and was staying with a family in France, so that's over 50 years ago.
I've not eaten rabbit ever since it was served up to me looking like a school anatomy dissection! I was 14 at the time and was staying with a family in France, so that's over 50 years ago.
Lol, having been in rural France many times and seen similar, I can sympathise! In Tuscany, rabbit is more popular than chicken, and served in many different ways, absolutely deliciously:)
Here's one such recipe: https://www.saveur.com/italian-fried-rabbit-recipe
Mum used to make it often!
Marco.
Chicken with jacket potatoes tonight
https://uploads.tapatalk-cdn.com/20190410/d8e1ed81d9357153e7a8c732157df5e6.jpg
Stodge.
https://uploads.tapatalk-cdn.com/20190410/b15158043687691207b03cdb028ad6be.jpghttps://uploads.tapatalk-cdn.com/20190410/61da09860e4caf10c784160ad4f4c728.jpg
Steak Pie and Mashhttps://uploads.tapatalk-cdn.com/20190411/27f9f01341ca53fbe40587ad811bd897.jpg
tat hit the spot
Spaghetti Bolonese https://uploads.tapatalk-cdn.com/20190412/b3e4b17c494ce8f62e6301bd14bad667.jpg
mightymonoped
12-04-2019, 18:31
Paella tonight.
https://uploads.tapatalk-cdn.com/20190412/8346829bd166e9c1ac59f47174dda560.jpg
Sent from my iPhone using Tapatalk
Tacos and a jug of frozen margharita.
https://uploads.tapatalk-cdn.com/20190412/b5e4187001e4fdf08f0a721da54ef1d0.jpg
mightymonoped
13-04-2019, 18:26
Bits n bobs tonight.
Aubergine bake, potato croquettes stuffed with mozzarella, orecchiette with pesto, padrones peppers, avocado, aubergine dip, salad and bread.
https://uploads.tapatalk-cdn.com/20190413/c0cf519eab2c843e5f1262752275af63.jpg
Sent from my iPhone using Tapatalk
Extra virgin fried champ mash with peas (see above), Nandos Piri Piri fried toms, nitrite free bacon, poached egg.
https://uploads.tapatalk-cdn.com/20190414/6ee15bb64fe760a9e3a4a7378e7f9a68.jpg
mightymonoped
14-04-2019, 09:38
Extra virgin fried champ mash with peas (see above), Nandos Piri Piri fried toms, nitrite free bacon, poached egg.
https://uploads.tapatalk-cdn.com/20190414/6ee15bb64fe760a9e3a4a7378e7f9a68.jpg
Proper brekkie!
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Noice...:respect: For completion, I'd need a 'wee wiener' in there too, though:eyebrows:;)
Awesome stuff above once again, Tony (love your creative use of leftovers)... All looks great, but the peppers would be a particular favourite! Where do you get them from?:)
Marco.
Bits n bobs tonight.
Aubergine bake, potato croquettes stuffed with mozzarella, orecchiette with pesto, padrones peppers, avocado, aubergine dip, salad and bread.
https://uploads.tapatalk-cdn.com/20190413/c0cf519eab2c843e5f1262752275af63.jpg
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a bit healthy isnt it tony... needs a bit of chicken:eyebrows:
Lol - I think Tony's like me... If it's tasty, he'll not mind eating veggie food at all. Bunging a bit of meat in, just for the sake of it, won't necessarily make things better;)
I know you were joking, but the whole 'meat and two veg' way of cooking in the UK, and: 'If there's no meat on your plate, it's not a proper meal' mentality, is what's grossly held back British cuisine for years, in terms of progressing and moving into the 21st century!
Marco.
mightymonoped
14-04-2019, 12:15
Noice...:respect: For completion, I'd need a 'wee wiener' in there too, though:eyebrows:;)
Awesome stuff above once again, Tony (love your creative use of leftovers)... All looks great, but the peppers would be a particular favourite! Where do you get them from?:)
Marco.
Nothing gets thrown out in this house, that’s for sure! [emoji4]
The Padrones this time were from Ocado/Waitrose but I also get them from Sainsbury’s.
Trying to be a bit healthier going into the Summer months so the aubergines are now being baked in the oven not fried in olive oil. I just brush them with a mix of olive oil & lemon juice and then bake them before adding all the other bits.
The crocchette were done using mint rather than parsley (as per Mrs de Giorgi’s recipe) but I also put a little sliver of mozzarella in the middle as a ‘surprise’.
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mightymonoped
14-04-2019, 12:16
a bit healthy isnt it tony... needs a bit of chicken:eyebrows:
A much needed ‘detox’ Grant [emoji23]
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think its a common myth that the british cuisine is poor and narrow in choice. our food envelops food from all over the world and cooking methods too.
this thread kinda proves this
Nothing gets thrown out in this house, that’s for sure! [emoji4]
The Padrones this time were from Ocado/Waitrose but I also get them from Sainsbury’s.
Trying to be a bit healthier going into the Summer months so the aubergines are now being baked in the oven not fried in olive oil. I just brush them with a mix of olive oil & lemon juice and then bake them before adding all the other bits.
The crocchette were done using mint rather than parsley (as per Mrs de Giorgi’s recipe) but I also put a little sliver of mozzarella in the middle as a ‘surprise’.
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padron peppers are a bit hit n miss flavour and heat wise
mightymonoped
14-04-2019, 12:30
padron peppers are a bit hit n miss flavour and heat wise
I agree Grant, never had any hot ones and the flavour is sometimes a bit of a lottery.
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Noice...:respect: For completion, I'd need a 'wee wiener' in there too, though:eyebrows:;)
Awesome stuff above once again, Tony (love your creative use of leftovers)... All looks great, but the peppers would be a particular favourite! Where do you get them from?:)
Marco.Can't cook what you haven't got, bro.
A Gloucester Old Spot would have been fab. Not very wee, though. More Ron Jeremy.
Nothing gets thrown out in this house, that’s for sure! [emoji4]
The Padrones this time were from Ocado/Waitrose but I also get them from Sainsbury’s.
Trying to be a bit healthier going into the Summer months so the aubergines are now being baked in the oven not fried in olive oil. I just brush them with a mix of olive oil & lemon juice and then bake them before adding all the other bits.
The crocchette were done using mint rather than parsley (as per Mrs de Giorgi’s recipe) but I also put a little sliver of mozzarella in the middle as a ‘surprise’.
Good stuff, mate. You've got to eat healthily, but also enjoy the experience at the same time, which is why veggie food, done well (packed full of flavour) can be just as good as any meat or fish dish:)
For me, it's all about having a balanced diet, and being married to a veggie/vegan ensures that I get my fair share of fruit and veg!;)
Marco.
think its a common myth that the british cuisine is poor and narrow in choice. our food envelops food from all over the world and cooking methods too.
this thread kinda proves this
Yes, things have got better in recent years, as people have travelled abroad more and tasted different foods, which has made them rather more adventurous in the kitchen than they once were!:doh:
British produce isn't poor (far from it, as IMO it's the among the best in the world), but food standards in certain areas, and the eating habits of the majority of the British public, leave a lot to be desired... I can assure you that in the likes of France and Italy, they don't eat anywhere near the same amounts of processed food/ready meals as folks do here.
This thread simply reflects the cultured and discerning tastes of our members, who certainly aren't your 'average Joe'... Not necessarily the eating habits of the British general public;)
Marco.
walpurgis
14-04-2019, 13:03
We don't want none of that foreign muck in British nosh! ;)
Today's lunch... Chilli-infused Harissa chicken, marinated overnight in herbs and spices, then cooked on a charcoal barbecue, served with seasonal veg and rosemary/garlic roast potatoes:
https://imagizer.imageshack.com/v2/1024x768q90/923/H88y7j.jpg
Was superb!:cool:
Marco.
Today's lunch... Chilli-infused Harissa chicken, marinated overnight in herbs and spices, then cooked on a charcoal barbecue, served with seasonal veg and rosemary/garlic roast potatoes:
https://imagizer.imageshack.com/v2/1024x768q90/923/H88y7j.jpg
Was superb!:cool:
Marco.Bit cold for a barbie, no?
Looks good, though.
Lol.... It was cooked on the BBQ but eaten indoors;)
Thanks, it was superb. The marinade she made up, which the chicken was coated in, was the key. It was basically half a chicken, 'spatchcocked', which is the best way to BBQ a whole chicken. I'll have the other half tomorrow!
Marco.
mightymonoped
14-04-2019, 17:42
Today's lunch... Chilli-infused Harissa chicken, marinated overnight in herbs and spices, then cooked on a charcoal barbecue, served with seasonal veg and rosemary/garlic roast potatoes:
https://imagizer.imageshack.com/v2/1024x768q90/923/H88y7j.jpg
Was superb!:cool:
Marco.
Looks yum!
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Beef shin, carrots mash and gravyhttps://uploads.tapatalk-cdn.com/20190415/2a638b04e1b9d9705aac577af637e157.jpg
Beef shin, carrots mash and gravyhttps://uploads.tapatalk-cdn.com/20190415/2a638b04e1b9d9705aac577af637e157.jpg
That was damn good. Came out of freezer
Looks nice and rich, mate:)
Marco.
Texas style pulled brisket in barbq sauce with sweet potato and Chipotle butter.
This is a cracking ready meal from Sainsbury https://uploads.tapatalk-cdn.com/20190416/5542ebd91a477ff28b873c36f86231b4.jpg
Beobloke
16-04-2019, 12:12
Yes, things have got better in recent years, as people have travelled abroad more and tasted different foods, which has made them rather more adventurous in the kitchen than they once were!:doh:
British produce isn't poor (far from it, as IMO it's the among the best in the world), but food standards in certain areas, and the eating habits of the majority of the British public, leave a lot to be desired... I can assure you that in the likes of France and Italy, they don't eat anywhere near the same amounts of processed food/ready meals as folks do here.
This thread simply reflects the cultured and discerning tastes of our members, who certainly aren't your 'average Joe'... Not necessarily the eating habits of the British general public;)
Marco.
I think that’s true of anywhere. For example, I’ve no doubt many people on here (me included!) would put the Americans and some of the appalling dross they eat high on the list of dodgy diet purveyors (I mean- squeezy cheese; WTF??) but one or two of the finest meals I’ve ever eaten have been in the US of A.
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