View Full Version : OK, What's For Lunch or Tea Today?
Sicilian fishcakeshttps://uploads.tapatalk-cdn.com/20190514/c76bcca5994227e3681c34dde8691814.jpg
Decided to fry them with lid on in some nice olive oil and extra lemonhttps://uploads.tapatalk-cdn.com/20190514/8f0006d9274e5e06656283f4a882985e.jpg
very nice they were, just by selves.
Told ya... Nice one:)
You should try some of their 28-day aged steaks.
Marco.
As promised, lunch earlier with said salad and some lovely BBQ'd chicken, marinated in hot paprika puree, fresh garlic and rosemary:
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Apart from lettuce, there was chopped red onions and mixed peppers in the salad, all seasoned with ground rock salt and black pepper, and tossed together with extra-virgin olive oil and cider vinegar.
https://imagizer.imageshack.com/v2/1024x768q90/924/mvehQj.jpg
The chicken was gorgeous and packed full of rich spicy flavour! All washed down with a rather nice Belgian Blonde beer!:)
Marco.
Cheers mate, it was nice:)
Since I had a reasonably big lunch, I just had a light tea... A nice bowl of pasta [Armoniche All'Uovo, from Aldi, made from Durum Wheat, which is about one of the nicest dry egg-pastas I've had], with a fresh tomato, garlic and chilli sauce, and some freshly chopped basil and grated Parmesan cheese on top:
https://imagizer.imageshack.com/v2/1024x768q90/924/JW1fAT.jpg
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Del and I enjoyed a bowl each with a nice bottle of vino:cheers:
Pasta in question:
https://imagizer.imageshack.com/v2/xq90/921/muxonh.jpg
Grant, since you like pasta, you should give this stuff a go. It's truly excellent, and they've only got it in stock for a limited period of time... Think it was around £1.40 a bag, which given the quality, is excellent value:)
Marco.
Cheers mate, it was nice:)
Since I had a reasonably big lunch, I just had a light tea... A nice bowl of pasta [Armoniche All'Uovo, from Aldi, made from Durum Wheat, which is about one of the nicest dry egg-pastas I've had], with a fresh tomato, garlic and chilli sauce, and some fresh chopped basil and Parmesan cheese on top:
https://imagizer.imageshack.com/v2/1024x768q90/924/JW1fAT.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/38585R.jpg
Del and I enjoyed a bowl each with a nice bottle of vino:cheers:
Pasta in question:
https://imagizer.imageshack.com/v2/xq90/921/muxonh.jpg
Grant, since you like pasta, you should give this stuff a go. It's truly excellent, and they've only got it in stock for a limited period of time... Think it was around £1.40 a bag, which given the quality, is excellent value:)
Marco.Ah, proper food [emoji106]
A breakie addon.
Strawberry https://uploads.tapatalk-cdn.com/20190515/3a3f9420b3d6257189eaef1565ab82d6.jpg
Lunch snack.
Scots oatcake, Brittany butter, Welsh slate cavern cheese with a side od comte cheese and chicken.
Slightly eaten lol [emoji23] https://uploads.tapatalk-cdn.com/20190515/0c62e24b303db6811e4871288064dc39.jpg
lovely light lunch
Last night's BBQ'd Cajun Chicken salad with my own special marinade (don't even think about it, Marco!:D) Forgot to add the jalapenos before I took the picture.
https://lh3.googleusercontent.com/uD-vl0KJ0Ca-Ap_0_ttaVUpR-9y1Xk08Osw50QLxF24nP-85gxxNcxO8FCzLOdNYQNlIflwIh8ty2LULTs-nWPqDsPdcJBJcfqP8vAuK4g2R8EfX47OexaHX5xk9fyNqGdo93 wOUPWfIHi5lim4h7AOd8WMLmb-hVYQme941rx-CfQMPJopOodIOfJ9vJpMAE5kavEOaDmIyzvS6PqwY7TKwDUSJw yZD8xTwX_te74i53r2CwJ2c7eMPdPRCkjE6ZQLLEVSR65GoDrz Sf6wUO2NDDHwQWX6w_3vCASWZ3va1feC13FyXQ0qIt-53bqzQI6Jqnc3QGzSELEfPi9Qgl5uLgl81nrLw7qYmhOlvctq0 9_QtPcQrXhgg5tylY--gJsPsk3vgxRoiVSYo3Hi5Xv-Hlxb0b1n6ZPDQyEC9TK9jDAQ8t5vYvwYnPb3jnpWpihD2HpUHR j2dwectuee-SYdZps7pYugwPGU5bBmoL28MQWBomF5pbHHHXNbGNf85fosLnr nF4nbHny4ykgnd8qa9-M-x7m2KvEzpnsyt5pW_XmNo8R19Lox8C_g3RsyvEx1Ka6-oE7dm8OYgOK4w4eorc8GK9SUrnS1qZtSCEJeIlXJZD7Tshw1bK dHDOBNS3OpFB36vi9_Bp5M-GOKiK_Z4iyYhzA=w815-h608-no
Last night's BBQ'd Cajun Chicken salad with my own special marinade (don't even think about it, Marco!:D)
It wasn't 'gentleman's relish', was it?:eyebrows:
Anyway, looks good, which is more than can be said for that half-eaten dog's dinner Grant posted!:doh::D
;)
Marco.
It wasn't 'gentleman's relish', was it?:eyebrows:
Knew you wouldn't be able to resist!:rfl::rfl::rfl:
Ok then, I suppose I'd better not mention anything about cheese fondues:hmm:
Marco.
It wasn't 'gentleman's relish', was it?:eyebrows:
Anyway, looks good, which is more than can be said for that half-eaten dog's dinner Grant posted!:doh::D
;)
Marco.
saucy bark:steam:
Yesh, I'm the ketchup-meister:lolsign:
Marco.
Took my dad out for lunch today to one of our favourite country pubs:
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Dad had a Ploughman's, with local Welsh cheeses and home-made pickles, washed down with a local pale ale:
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https://imagizer.imageshack.com/v2/1024x768q90/921/lqH481.jpg
Mine was chargrilled chicken breast with fresh lemon and thyme, and chunky chips.. Check out those Tempura-battered onion rings:eek::
https://imagizer.imageshack.com/v2/1024x768q90/923/CkJ2tw.jpg
Awesome, as was the beer! :cool:
Marco.
walpurgis
16-05-2019, 17:03
Nice. Looks good.
and chunky chips..
Had you eaten some of the chips?, can only see 10.. :D
Lol - no by that stage I hadn't... You'd have asked for another bowl, wouldn't you?:D
Cheers, Geoff. It's a lovely wee pub, exactly 30 mins by car from my door:)
Marco.
rmcin626
16-05-2019, 17:39
Lovely looking lunch Marco, although up here I would have to forget about the beer if driving.
Cheers, Robin. Yup, as would I. I'm fine though with one pint, as long as I'm eating along with it. I wouldn't have had it otherwise. The ale was 3.8ABV, so not too strong either:)
Marco.
rmcin626
16-05-2019, 17:57
Cheers, Robin. Yup, as would I. I'm fine though with one pint, as long as I'm eating along with it. I wouldn't have had it otherwise. The ale was 3.8ABV, so not too strong either:)
Marco.
I have to admit I miss a wee glass of wine with lunch if I am driving, probably one of the reasons if we go Glasgow and are having lunch we will go by train.
Indeed... Unfortunately the sensible among us, who've always drank and handled alcohol responsibly, have been penalised by the behaviour of the idiots who've abused it!! :doh:
Marco.
rmcin626
16-05-2019, 18:09
I have no problem with rules here, but a lot pubs and clubs have suffered due to people who maybe popped in for a pint on their way home no longer due so.
Any drives out to country pubs or restaurants, I stick to water these days although before I was only having a glass of wine which was fine.
Indeed, but for me the whole point of going to a (good) country pub is to drink some (local) real ale, and for me it's a non-event otherwise, no matter how good the food is... I'd rather stay at home if I have to drink water! Luckily I'm not a big drinker, so one pint, along with a meal is fine for me. Even when someone else is driving, I'll only have two.
Wine-wise, as I've been 'conditioned' to drinking it since I was 4 years old [it's an Italian thing], again as long as I'm having a good meal, I can happily share a bottle of red with Del. However, if it's a country pub, wine doesn't interest me at all, as real ales are much more appealing. I have better wine sitting at home than is served in most pubs and restaurants!;)
If we're having a 'posh' dinner in a nice hotel or restaurant, then yes I'll check out the wine list:)
Marco.
Good steak is all about the selection of the cut, and from there all you need to do is not overcook, and rest for 5 mins. Check out these 2x fillets and a ribeye. Yes, even a fillet should have some marbling.
PS ribeye was for my 11yr old and she doesn’t like a peppered crust, so hers is just salted and oiled with good extra virgin olive oil.
https://uploads.tapatalk-cdn.com/20190516/2bfdc3790b0f8cbc31f666693c6b8448.jpg.
Looks good, Neil. Don't forget to post pics of the finished product!:)
Marco.
rmcin626
16-05-2019, 18:43
Good steak is all about the selection of the cut, and from there all you need to do is not overcook, and rest for 5 mins. Check out these 2x fillets and a ribeye. Yes, even a fillet should have some marbling.
PS ribeye was for my 11yr old and she doesn’t like a peppered crust, so hers is just salted and oiled with good extra virgin olive oil.
https://uploads.tapatalk-cdn.com/20190516/2bfdc3790b0f8cbc31f666693c6b8448.jpg.
Ribeye is my favourite cut of steak, although we did some outstanding fillet the other week from one of the local butchers.
rmcin626
16-05-2019, 18:51
Indeed, but for me the whole point of going to a (good) country pub is to drink some (local) real ale, and for me it's a non-event otherwise, no matter how good the food is... I'd rather stay at home if I have to drink water! Luckily I'm not a big drinker, so one pint, along with a meal is fine for me. Even when someone else is driving, I only have two.
Wine-wise, as I've been 'conditioned' to drinking it since I was 4 years old [it's an Italian thing], again as long as I'm having a good meal, I can happily share a bottle of red with Del. However, if it's a country pub, wine doesn't interest me at all, as real ales are much more appealing. I have better wine sitting at home than is served in most pubs and restaurants!;)
If we're having a 'posh' dinner in a nice hotel or restaurant, then yes I'll check out the wine list:)
Marco.
That’s the difference between us happy drive for a good meal, never been a real ale drinker, always lager although these days I don’t that much lager. Like you Marco I have better wines at home, not keen on paying £30 for a £5 wine in an restaurant.
Currently buying wine from Naked wines, which I have found quite good at a reasonable price.
Lol - no by that stage I hadn't... You'd have asked for another bowl, wouldn't you?:D
I'd have been ok with 2 other courses.:)
Had a pub lunch yesterday here -
https://uploads.tapatalk-cdn.com/20190516/af557c0838ee408bb07fc586942ade8d.jpg
Pork belly was superb (sorry, no pic)
Ribeye is my favourite cut of steak, although we did some outstanding fillet the other week from one of the local butchers.
Ribeye or sirloin for me, sometimes I fancy a change. :)
With a sirloin it starts vertically, fat side down in the pan for a good minute to render it down.
That’s the difference between us happy drive for a good meal, never been a real ale drinker, always lager although these days I don’t that much lager. Like you Marco I have better wines at home, not keen on paying £30 for a £5 wine in an restaurant.
Currently buying wine from Naked wines, which I have found quite good at a reasonable price.
Yeah, 'lager' for me is for necking at home, ice cold, on hot summer days, or drinking on draught abroad. I don't really entertain it in UK pubs, as the quality is more often than not piss-poor.
Pils beer (lager) is a foreign creation (German in origin), and we simply don't do it well here. Plus, most of the foreign lagers sold in draught in UK pubs are a poor relation of the same ones found in their country of origin. Stella Artois being a prime example! Drink the cats piss that they serve here, and compare it with what's sold in Belgium - there is NO comparison!:doh:
San Miguel is exactly the same, as is Kronenbourg, Grolsch, etc, etc.... Therefore, I prefer drinking something that we DO do well in the UK, such as real ales, especially when it hasn't had to travel far...:)
Totally agree about wine, which is why when I do order it in a restaurant, it's only in places where the owner/management has assembled a collection of wines, usually from small specialist producers, that offer superb quality and genuinely good value for money, or as I call it 'slurp-per-pound value', otherwise as you say, paying through the nose for something a step up from supermarket dross goes completely against the grain, or in this case the grape!;)
Marco.
I'd have been ok with 2 other courses.:)
Had a pub lunch yesterday here -
https://uploads.tapatalk-cdn.com/20190516/af557c0838ee408bb07fc586942ade8d.jpg
Pork belly was superb (sorry, no pic)
Looks a lovely old place, Roy! I'd guess probably 18th century? Next time you go, snap a pic of the grub, as I'd like to see the standard of what's served:)
Marco.
rmcin626
16-05-2019, 19:48
Yeah, 'lager' for me is for necking at home, ice cold, on hot summer days, or drinking on draught abroad. I don't really entertain it in UK pubs, as the quality is more often than not piss-poor.
Pils beer (lager) is a foreign creation (German in origin), and we simply don't do it well here. Plus, most of the foreign lagers sold in draught in UK pubs are a poor relation of the same ones found in their country of origin. Stella Artois being a prime example! Drink the cats piss they serve here, and compare it with what's sold in Belgium - there is NO comparison!:doh:
San Miguel is exactly the same, as is Kronenbourg, Grolsch, etc, etc.... Therefore, I prefer drinking something that we DO do well in the UK, such as real ales, especially when it hasn't had to travel far...:)
Totally agree about wine, which is why when I do order it in a restaurant, it's only in places where the owner/management has assembled a collection of wines, usually from small specialist producers, that offer genuinely good value for money, or as I call it 'slurp-per-pound value', otherwise as you say, paying through the nose for something a step up from supermarket dross goes completely against the grain, or in this case the grape!;)
Marco.
My beer taste changed when I lived in Germany for a couple of years in the early 80’s, then I returned to Scotland and the joys of Tennent's. After Germany beer was never the same for me, I just loved the smaller fresh pils they served.
After that my drinking habits changed.
Tennent's/Skol/McEwans, lol - aye those were the days!:D:doh:
Pure tramp's juice in comparison with proper German beer, or TBH pretty much any good Pils-style lager from any beer-drinking country, worldwide. You can travel through France, stop at a nice little bar by the roadside, and drink something on draught, such as Jupiler (which admittedly is Belgian), or Ch'ti, which is French, and it's stunning - ditto in Italy, when you taste proper Peroni and Moretti...
Next time you're in France, and Ch'ti is available on draught, try some [it's one of the best beers I've tasted]: http://brasseriecastelain.com/en/our-beers/chti/
So now you know why I prefer real ale, or something else we do very well in the UK, cider! I mean the proper stuff, not 'White Lightening', or such like, which has never seen an apple in its life!:eyebrows:
Marco.
Looks a lovely old place, Roy! I'd guess probably 18th century? Next time you go, snap a pic of the grub, as I'd like to see the standard of what's served:)
Marco.
16th century grade 2 listed
https://uploads.tapatalk-cdn.com/20190516/f7606a892c751164dcbb8761ec746a12.jpg
In a village called Herongate near Brentwood.
Ah yes, the interior (especially the ceiling beams) now gives it away... Looks fab - just my kind of place!:cool:
The only thing that spoils things 'darn sarf' are the prices... It's so much more expensive to eat out there, than it is here. That meal I had today with my dad, which was preceded by two starters of deep-fried whitebait and goujons of sole, then two pints of real ale, both main courses, and two double espressos afterwards, came to just under £43.
No way would you get that quality of food in pubs down where you are for that price, at least not in my experience!
Marco.
rmcin626
16-05-2019, 20:09
Tennent's/Skol/McEwans, lol - aye those were the days!:D:doh:
Pure tramp's juice in comparison with proper German beer, or TBH pretty much any good Pils-style lager from any beer-drinking country, worldwide. You can travel through France, stop at a nice little bar by the roadside, and drink something on draught, such as Jupiler (which admittedly is Belgian), and it's stunning - ditto in Italy, when you taste proper Peroni and Moretti...
So now you know why I prefer real ale, or something else we do very well in the UK, cider! I mean the proper stuff, not 'White Lightening', or such like, which has never seen an apple in its life!:eyebrows:
Marco.
That’s the strangest thing Marco, I lived in Aachen, but many of the bars sold Jupiler beer, including a bar I spent probably too much time in, they invited us to the Brewery and after the visit we drank their visitors bar dry, happy days.
rmcin626
16-05-2019, 20:10
16th century grade 2 listed
https://uploads.tapatalk-cdn.com/20190516/f7606a892c751164dcbb8761ec746a12.jpg
In a village called Herongate near Brentwood.
Nice looking
That’s the strangest thing Marco, I lived in Aachen, but many of the bars sold Jupiler beer, including a bar I spent probably too much time in, they invited us to the Brewery and after the visit we drank their visitors bar dry, happy days.
Nice one, Robin. It's awesome stuff! What makes it too, is how beer is served abroad, in really nice glasses [usually thin, 'fluted' types, designed to accompany the specific beer in question], and with a proper head! Not the boring, nondescript 'pint pots' mostly found in UK pubs, filled to the brim, so there's no room for a nice creamy head...:doh:
As usual here, it's all about quantity, not quality!
Oh, and when I drink real ales in pubs here, if it's available, I always ask for a traditional glass with a handle, or preferably, a tankard... For me, just like with food, how drinks are presented is just as important, in terms of their likely appeal:)
Marco.
No way would you get that quality of food in pubs down where you are for that price, at least not in my experience!
Marco.
Lunch menu prices between £6-£10, main menu between £10-£20 so not bad. My pork belly with seasonal veg and triple cooked chips was £13.
If the quality of the food is good, that's decent value:)
What I like about The Three Pigeons (where I went today), is that all the food is home-made and cooked fresh from scratch, using only locally-sourced ingredients. That's a BIG selling point for me when eating out, as it impacts massively on the quality of the food served.
I'm simply not interested in how cheap it is to eat somewhere, or how much food there is, if the quality of the food served is merely average (or poor), as in that case I can eat much better at home!
For me, it's not merely about being 'filled up', or sustenance - I have to *really enjoy*, and savour every mouthful, of what I'm eating (or drinking)!!:exactly:
Marco.
If the quality of the food is good, that's decent value:)
What I like about The Three Pigeons (where I went today), is that all the food is home-made and cooked fresh from scratch, using only locally-sourced ingredients. That's a BIG selling point for me when eating out, as it impacts massively on the quality of the food served.
I'm simply not interested in how cheap it is to eat somewhere, or how much food there is, if the quality of the food served is merely average (or poor), as in that case I can eat much better at home!
For me, it's not simply about being 'filled up', or sustenance - I have to *really enjoy* what I'm eating (or drinking)!!:exactly:
Marco.
The food was excellent at the Boars Head. Take your point about price/quality/quantity but I'd still be a little disappointed with just ten chips (even if they were the cheapest & best I'd ever tasted).
It's not a pub we frequent often, we just happened to be house hunting in the area. We generally head into Brentwood to eat but, unfortunately, our favourite italian has just been turned into yet another curry house!
Good stuff, Roy. The Boar's Head sounds excellent. Lol - what are you like with your chips?:D
We'd already had a starter, and I'm not a big chip eater anyway, especially chunky ones (as I prefer 'skinny fries'), so there were plenty for me. Indeed I left two, because I was full up!:eek::mental::lol:
I'm like that, though: when I'm full, I'm full. And when I reach that stage, I can leave a spoonful of peas on my plate, one chip, or whatever. I don't believe in 'clearing plates' just for the sake of it (and hate feeling bloated), especially in restaurants where they've filled my plate for me, and often there's just too much food.
Looking at the size of the portions of food you eat with your meals, you've clearly got a bigger appetite than me, and that's cool. Plus, if I can, I prefer having my main meal at lunchtime, rather than at night, as it's healthier that way, and I only ever have one big meal per day:)
For example, after going out for a pub lunch yesterday, last night I just had a bowl of soup for my tea!
Marco.
Good stuff, Roy. The Boar's Head sounds excellent. Lol - what are you like with your chips?:D
.
I love a good chip, the ones I had at the King’s Head in North Weald with a fantastic Wagyu burger a few weeks back were superb.
This was from their 'weekend treat' menu, 2 courses for £22 each with a bottle of wine (which I took home :) )
https://uploads.tapatalk-cdn.com/20190517/b2c019737a1557bcab7026661e0d0f49.jpg
https://uploads.tapatalk-cdn.com/20190517/78e54e6d074dbbd432dfaeed1651d66b.jpg
Looks pretty decent and good value for money, and it's a lovely old property. Is the pub part of a chain?
However, compare those onion rings with the ones I had yesterday, and for me there's no comparison...;)
Until you say whether that pub is part of a chain, I won't know, but in general I avoid chains, as the food tends to be nothing special and somewhat 'formulaic'.
That's not to say I wouldn't enjoy eating at some of those places, as I always adjust my standards according to where I am, but the ideal for me is privately owned pubs, run by a husband and wife team, serving freshly made home-cooked food, using fresh local ingredients, and local real ales.
Not always easy to find these days, but in my experience those are the true gems:cool:
Marco.
Looks pretty decent and good value for money, and it's a lovely old property. Is the pub part of a chain?
17th Century & partially constructed from old ship's timbers apparently. Yes, it's a 'Vintage Inn' (& the onion rings were great :) )
Just gone in - puff pastry pizza. Two cheeses.
https://uploads.tapatalk-cdn.com/20190517/2ed2d28b1ae5f631ae4680ff70369213.jpg
Nice.... However, two further pictures are required: one when it comes out the oven, and later, one when the remains come out your botty!:eyebrows::D
Marco.
Nice.... However, two further pictures are required: one when it comes out the oven, and later, one when the remains come out your botty!:eyebrows::D
Marco.When you gonna grow up Marco?
What, never?:D;)
Yup, you got it!!:eyebrows:
Anyway, a simple lunch earlier (of Parma ham and melon, dressed leaves, and some free-range eggs, filled with curried mayonnaise) chez moi, whilst posting some pish on here:
https://imagizer.imageshack.com/v2/1024x768q90/921/MDh81J.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/9B98x3.jpg
Btw, that 'Futility' beer comes highly recommended, brewed in Shropshire: https://www.stonehousebrewery.co.uk/
Gorgeous stuff... I am rather partial to these 'craft ales'!:cool:
Marco.
When you gonna grow up Marco?
What, never?:D;)
What is this growing up you speak of? :D
Steak night with blue cheese - Parmentier potatoes, creamed spinach, red cabbage and mushrooms and tomatoes. Delicious!
https://i.imgur.com/HK0avA9.jpg
Oh yerse... Lurvely - I especially like the addition of the vine cherry tomatoes!:)
Marco.
Mincemeat curry
https://uploads.tapatalk-cdn.com/20190517/68cc0356c4b291fb76db7bdc797e3116.jpg
mightymonoped
18-05-2019, 10:47
First time back on here for a while as I’ve been a wee bit busy with other stuff but there are some fab meals lately. [emoji1376]
Had my first chance to do some cooking for a while last night and this was something I kind of invented before getting out of bed yesterday morning, thinking about a nice starter for the 10 hour slow cooked beef chilli we were going to have.
I used some handy little tortilla moulds to make edible bowls for what amounts to a Mexican Prawn Cocktail.
All home made, Pico de Gallo Salsa, Guacamole and freshly peeled and cooked Tiger Prawns done in Chilli and Lime with a homemade Chipotle Mayo.
Tasted better than it looks in this photo.
https://uploads.tapatalk-cdn.com/20190518/272bd9618a4bed36493fab96ee21a8b5.jpg
Sent from my iPhone using Tapatalk
mightymonoped
18-05-2019, 12:21
Leftovers Lunch - Beef Burrito with all the trimmings.
https://uploads.tapatalk-cdn.com/20190518/1aa2d705c4f96db3d071037594bbe2b2.jpg
Sent from my iPhone using Tapatalk
Egg fried vegetable rice
https://uploads.tapatalk-cdn.com/20190518/2fc3fcec8a47565bd0ff7ad2e33fd3f9.jpg
I’ll take photos of the finished product this time. Fattier ribeye for the 11yr old girl, fillet for my wife.
https://uploads.tapatalk-cdn.com/20190518/20554cfdd62cdea4f415d712d80bc321.jpg
Stock in the slow cooker on low for tomorrow’s lentil and bacon soup starter.
https://uploads.tapatalk-cdn.com/20190518/914220b236934a35ebc178fac13e1032.jpg
Baaaad photo but it tasted great.
https://uploads.tapatalk-cdn.com/20190518/aece85ead598bd05c0a69850faccce74.jpg
Desert.
https://uploads.tapatalk-cdn.com/20190518/5dc6fe627ef9f4887adedae7c0d7a469.jpg
Desert.
https://uploads.tapatalk-cdn.com/20190518/5dc6fe627ef9f4887adedae7c0d7a469.jpg
My favourite kind.
https://uploads.tapatalk-cdn.com/20190518/ef1ed639980ce2849706b3f583079a64.jpghttps://uploads.tapatalk-cdn.com/20190518/e35b5a27d97a1c20bbcf83bb51229ffe.jpg
Steak night with blue cheese - Parmentier potatoes, creamed spinach, red cabbage and mushrooms and tomatoes. Delicious!
https://lh3.googleusercontent.com/8_4btsF9it7WnbmVubZohccHQhenE_W5k-X19bAsXkqVsRAcInYFPqkWMpZye43FtEsr7tMqJ2FOdoydrAHq fzo8vcyhwplLezOWxGuF-DSDFJDf4bnKuQV8AqmaqzKKLxMp_JviSoGdBrsJfbTlenB01Xt GUV61AVxDQxRlKcb82v-QclOJ1_2fFKxGN-2CjEhQW8BokACGrI4vKdFD4PusBffAVDfJ2x23uKQo9nDgb1VP XD56bowmdSGGa_PgiU2nXqXeexrd0gXxbtKvMLKKN6evKZreb3 43zw713KEfCLFBrAMDthu0Pyn_xEMumSjYjeKq2uZ9eJ0s8R5U P_Coz0rBYpj1v__wazCWNEYwsIdalqmTbtnhx3C1ZvDq-Ipd7n7XrhyTXgVf7oKVbhncddzVOvLLB5qX6RVUxTWkkWETy5x UGKdj4ITDQFwug9Ny7dTX78j1CvMuqYB4ImAY_D1A2SyxCbl4q YBj-hHQfLibUAsXyB6vmAqdBVobRFilgq1Ot8MJ_GONE2K2vUT3ma0 BrNa8C1TeGAi3Y7wBkT6aqKZGc6D1IXI7Eqwy2K4zQtlbiihC-E3Yp0hZyfDbgdCjfg_Nw0qdukIM4b-YQKsA__mRJ9KTNrYMoY2GYSJRfX6xFEM6r0fAxJ7RLpfX1C54_ g=w880-h657-no
Your image is now missing/no longer viewable here for some reason, Alex... Please fix:)
Marco.
Egg fried vegetable rice
https://uploads.tapatalk-cdn.com/20190518/2fc3fcec8a47565bd0ff7ad2e33fd3f9.jpg
Wot no meat, for the 4-pork-chops-on-a-plate meat-meister??:wowzer::eek:
Looks good!:D
Marco.
https://uploads.tapatalk-cdn.com/20190518/ef1ed639980ce2849706b3f583079a64.jpghttps://uploads.tapatalk-cdn.com/20190518/e35b5a27d97a1c20bbcf83bb51229ffe.jpg
What was the sauce, Neil?:)
I'm surprised that Roy's not commented on your 'lack' of chips!:D
Marco.
Desert.
https://uploads.tapatalk-cdn.com/20190518/5dc6fe627ef9f4887adedae7c0d7a469.jpg
What was it, or are we supposed to guess?;)
Marco.
Wot no meat, for the 4-pork-chops-on-a-plate meat-meister??:wowzer::eek:
Looks good!:D
Marco.
Had my meat fix (matron) with a Lasagne later.
I'm surprised that Roy's not commented on your 'lack' of chips!:D
Marco.
Eleven, noted.
First time back on here for a while as I’ve been a wee bit busy with other stuff but there are some fab meals lately. [emoji1376]
Had my first chance to do some cooking for a while last night and this was something I kind of invented before getting out of bed yesterday morning, thinking about a nice starter for the 10 hour slow cooked beef chilli we were going to have.
I used some handy little tortilla moulds to make edible bowls for what amounts to a Mexican Prawn Cocktail.
All home made, Pico de Gallo Salsa, Guacamole and freshly peeled and cooked Tiger Prawns done in Chilli and Lime with a homemade Chipotle Mayo.
Tasted better than it looks in this photo.
https://uploads.tapatalk-cdn.com/20190518/272bd9618a4bed36493fab96ee21a8b5.jpg
Good stuff, Tony. Thought you had abandoned us!:cool:
Would like to have seen the beef chilli, though...;)
Marco.
What was it, or are we supposed to guess?;)
Marco.A wee dram of Drambuie. That's a straight sided glass. Photography can be quite interesting.
Ah I see... Quite like a Drambuie now and then, usually though as an aperitif:)
Anyway, had my dad round today for lunch, so this is some of the scran we scoffed. Photos were a bit rushed, as we were chatting and stuff, so not quite up to usual standards.. Anyway, first up is the home-made Crespelle (savoury pancakes) Del made, stuffed with fresh spinach and ricotta, and served with a fresh tomato and basil sauce:
https://imagizer.imageshack.com/v2/1024x768q90/921/jLs2Er.jpg
One on the plate with some sauce and a piece of crusty Italian bread:
https://imagizer.imageshack.com/v2/1024x768q90/921/wlMu1S.jpg
I actually prefer those to cannelloni, as they're lighter and not as filling.
Went to our local fishmonger and got a couple of fresh trout, which were cooked in tinfoil on the BBQ, with fresh lemon, white wine, fresh dill, rosemary and samphire, and formed our main course:
https://imagizer.imageshack.com/v2/1024x768q90/921/PNZPRv.jpg
It was gorgeous, so fresh that the fish just flaked off the bone, but the pic doesn't quite do it justice.
Some roasted vine cherry tomatoes, to accompany the fish (more samphire), and also baked fennel in a cream and parsley sauce, some roasted potatoes with fresh garlic and rosemary, and a little red onion:
https://imagizer.imageshack.com/v2/1024x768q90/923/TMpUBw.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/BGdf5f.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Xw7bCJ.jpg
And to finish Del's home-made Tiramisu, with chocolate Flake on top:
https://imagizer.imageshack.com/v2/1024x768q90/924/Uq6Enx.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/C6XrmB.jpg
All in all, it was yum!:cool:
Marco.
All in all, it was yum!:cool:
Marco.
That all looks amazing Marco, I'd go so far as to say even a small portion of chips couldn't have made it any better ;)
Lol - yes, we really should've slipped in a few chippies, so as not to have been rude!:D
Anyway, cheers. It was great. Would've liked to have spent more time getting the pics right [turned out ok, for just a 2 sec point and click], but we just wanted to sit down and eat... Dad left with a nice big doggy bag!:eyebrows:
Marco.
That all looks amazing Marco, I'd go so far as to say even a small portion of chips couldn't have made it any better ;)
+1 That does look good!
Only one piece of bread though Roy, and no butter! :D
Ah, I knew I forgot something!:doh:
Marco.
bread cut at angle.. top ho.. ur lucky to have her, i hope u realise;) anytime she gets bored of you she can cook for me
Only one piece of bread though Roy, and no butter! :D
I know, quite the culinary faux pas!
bread cut at angle.. top ho.. ur lucky to have her, i hope u realise... anytime she gets bored of you she can cook for me
Lol - I'm impressed you notice such details! By the way, that's what real bread looks like [Justers knows this], and she no need no butter...;)
Yes, I know that I'm lucky to have her (very much), but she's also lucky to have me!:eyebrows: I take her out shopping and buy her things, also for meals, and look after her in many different ways, including having a nice cocktail, or some other drink, ready for when she comes home from work, which she 'orders' in advance via email, just before she leaves! I ask what would madam like from the bar?:D
She also likes coming home to a nice clean house and a well-maintained garden, neither of which she has to worry about, and so when she gets in, she can relax and completely switch off. When you've been happily married for nearly 28 years, you have to do things for each other, in order to keep it that way!
It can't just be 'one-way traffic', otherwise it wouldn't work. You know that yourself though, as you've been there:)
Marco.
Cajun chicken pizzahttps://uploads.tapatalk-cdn.com/20190520/86c17aa8d0c75c1f5c7470e40086caba.jpg
got it in aldi fresh.. it is very good. just used microwave main oven. 10 mins
Good stuff. Looks very filling though, as there's a lot of toppings and cheese! Did you manage to finish it?:)
Maco.
No just half. Wasn't much cheese really. Sauce could have been juicier but for money was good.
First pizza I've had for a year and a half.
Marinated pork belly and noodles
https://uploads.tapatalk-cdn.com/20190520/ad4ad1fb1a1c67970e85d2598c281147.jpg
No just half. Wasn't much cheese really. Sauce could have been juicier but for money was good.
First pizza I've had for a year and a half.
Ah, thought that might've been the case! I'm like that too, sometimes with pizzas:)
Marco.
Liking it, Roy! What did you marinate the pork in?:)
Marco.
Liking it, Roy! What did you marinate the pork in?:)
Marco.
Light & dark soy, hoisin & worcestershire sauces, tomato ketchup & chilli & garlic paste.
https://uploads.tapatalk-cdn.com/20190520/c490998b38036ba1b012bbbbfa6509c0.jpg
Nice. Should've tasted quite 'punchy':eyebrows:
Marco.
Nice. Should've tasted quite 'punchy':eyebrows:
Marco.
The chilli & garlic paste isn't too powerful, I use it in dishes where I just need some background warmth.
Increase my hdl, lower my BP. Lots of vitamins and antioxidants.. Plenty potassium and fibre.. Low calorie.
Yes Strawberries
https://uploads.tapatalk-cdn.com/20190521/1bb54d83b66ba0c3af92b3ad74e2a30b.jpg
Light & dark soy, hoisin & worcestershire sauces, tomato ketchup & chilli & garlic paste.
https://uploads.tapatalk-cdn.com/20190520/c490998b38036ba1b012bbbbfa6509c0.jpg
People would be surprised at how much the Chinese use ketchup. ;)
Marinated pork belly and noodles
https://uploads.tapatalk-cdn.com/20190520/ad4ad1fb1a1c67970e85d2598c281147.jpg
Pork looks awesome. :)
What was the sauce, Neil?:)
I'm surprised that Roy's not commented on your 'lack' of chips!:D
Marco.
Peppercorn sauce, and those chips were big steak cut. :P
I find the best way to do a bird is to flip her over for the first half hour - in the oven - then flip her breast side up for the next half hour or so, draping bacon on top. https://uploads.tapatalk-cdn.com/20190521/349c435c7d7ca4d689aa9a15d490917e.jpg
Pork looks awesome. :)
Turned out really well, thanks. Noodles were just cheapo instant efforts with soy, onion & mushrooms added.
I find the best way to do a bird is to flip her over for the first half hour - in the oven - then flip her breast side up for the next half hour or so, draping bacon on top. https://uploads.tapatalk-cdn.com/20190521/349c435c7d7ca4d689aa9a15d490917e.jpg
Exactly how I do it, do you insert anything in the cavity? :eyebrows:
https://uploads.tapatalk-cdn.com/20190522/1938fee70ea6512859014af0df7837fc.jpg
Exactly how I do it, do you insert anything in the cavity? :eyebrows:
Sometimes I quarter an onion and shove a handful of garlic cloves in. I also love a huge handful of sage into the cavity. Last night I just did it with no stuffing, just salt, pepper, paprika and olive oil coating.
https://uploads.tapatalk-cdn.com/20190522/1938fee70ea6512859014af0df7837fc.jpg
Lovely stuff! Don't you just love munching on those crispy bits of bacon?:eyebrows:
Marco.
Sometimes I quarter an onion and shove a handful of garlic cloves in. I also love a huge handful of sage into the cavity. Last night I just did it with no stuffing, just salt, pepper, paprika and olive oil coating.
mum always stuck things up there:lol: onions, veg etc herbs too. veg was just to pack it out, not to eat. bacon on top;streaky. but with self basters etc its not so important re bacon now
Lovely stuff! Don't you just love munching on those crispy bits of bacon?:eyebrows:
Marco.
Yeah a real treat. :)
archiesdad
22-05-2019, 12:21
Just had a quick lunch fried eggs, sausages and a couple of tattle scones washed down with coffee and followed by a wee apple pie. When is dinner?
Sometimes I quarter an onion and shove a handful of garlic cloves in. I also love a huge handful of sage into the cavity. Last night I just did it with no stuffing, just salt, pepper, paprika and olive oil coating.
A halved lemon or lime for me.
Lunch at the Greyhound Inn in Little Warley today - Steak & ale pie.
https://uploads.tapatalk-cdn.com/20190522/ea60c4d9803e8d353c4db1b8ad43da2a.jpg
https://uploads.tapatalk-cdn.com/20190522/358c3885b00e76d498a60a038a37ac9c.jpg
Leftover champ mash with chorizo and fried egg.
Good with a slap of Nandos Piri Piri sauce. HP would have worked a treat, too.
Re bacon earlier. Word is bacon dipped in flour and fried is excellent. Gonna try it sometime.
https://uploads.tapatalk-cdn.com/20190522/3a69a7f70ac7859c7ef1203d7ef25e22.jpg
Schezwan Chicken with stir-fried veg and noodles:
https://imagizer.imageshack.com/v2/1024x768q90/921/71vV1j.jpg
Marco.
I've given up eating anything worth posting.
Wot? After that magnificent pie you posted a pic of recently? Come on!;)
Marco.
Tagliatelle with a chicken and chorizo forte sauce
https://uploads.tapatalk-cdn.com/20190523/16916c1a49b19d8746cadbcd85a3c8fd.jpg
Nice Roy
Thanks Grant. I usually over cook tagliatelle but tonight’s was spot on.
Beobloke
24-05-2019, 07:58
And to finish Del's home-made Tiramisu, with chocolate Flake on top:
https://imagizer.imageshack.com/v2/1024x768q90/924/Uq6Enx.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/C6XrmB.jpg
All in all, it was yum!:cool:
Marco.
I missed this post first time round! It all looks stunning but, oh god, that Tiramisu....
Lol... You like your Italian puds, don't ya! No pun intended:lol:
But, I know that Panna Cotta and Zabaglione also float your boat... I'm not usually a big dessert guy, but the 'classics', done well, including the likes of Crème Brûlée, or a really good chocolate mousse, I'll indulge in now and then.
Yeah, the Tiramisu was good. It was based on my aunt's 60-year old recipe, and uses special rum/liqueur, only available from the town in Tuscany where my family come from (Barga), which we either have to import or bring back ourselves, called 'Leone 70':
http://www.nardiniliquori.it/prodotto/leone-70/
Here is it being produced:
https://youtu.be/fralZupQjpA
Trust me, that makes all the difference, and knocks the usual Amaretto, or whatever, into a cocked hat!:cool:
You can import it from here: http://indexspirits.com/scheda-1018-nardini-e-rum-70-cl100-leone.html
Marco.
The tiramisu looks lovely, better than lovely actually but im not keen on coffee in food. Maybe a non coffee version needs to be invented, maybe vanilla[emoji6]
Lol... You like your Italian puds, don't ya! No pun intended:lol:
But, I know that Panna Cotta and Zabaglione also float your boat... I'm not usually a big dessert guy, but the 'classics', done well, including the likes of Crème Brûlée, I'll indulge in now and then.
Yeah, the tiramisu was good. It was based on my aunt's 60-year old recipe, and uses special rum/liqueur, only available from the town in Tuscany where my family come from (Barga), which we either have to import or bring back ourselves, called 'Leo 70':
http://www.nardiniliquori.it/prodotto/leone-70/
Here is it being produced:
https://youtu.be/fralZupQjpA
Trust me, that makes all the difference, and knocks the usual Amaretto, or whatever, into a cocked hat!:cool:
You can import it from here: http://indexspirits.com/scheda-1018-nardini-e-rum-70-cl100-leone.html
Marco.
Shop says its alcohol free..lol i take it thats just an omission 0apv
Missed that, but definitely. The "70" applies to the alcohol content! You simply can't drink it on its own, as it blows your head off...:eek:
If you click on this link, it clearly states alcohol content (or Gradazione alcolica 70%): http://www.nardiniliquori.it/prodotto/leone-70/
The flavour that Nardini rum imparts though, when mixed with the coffee, is immense. And btw, in terms of that, the Tiramisu came the best it's ever done, after using my own coffee (in the Moka pot) for the first time. Previously, it was made using the pod stuff from our (now retired) Nespresso machine.
BIG difference!! The same also applied using whole milk (which we get delivered fresh from our local dairy), in the preparation of the Crespelle, rather than supermarket semi-skimmed stuff.
Marco.
Missed that, but definitely. The "70" applies to the alcohol content! You simply can't drink it on its own, as it blows your head off...:eek:
Marco.
so you think its not 70cl as in the size of bottle but 70 abv. thats 125+ proof:eyebrows:
This stuff will wake you up and put you to sleep all at once lol
I've had it for many years. Still sealed toohttps://uploads.tapatalk-cdn.com/20190524/5ad37b06090d75c0d2f33ba849c790d6.jpg
ps thats 90% by vol. :eek:
so you think its not 70cl as in the size of bottle but 70 abv. thats 125+ proof:eyebrows:
Lol... I know for sure it's not, as I speak the language. The grading system in Italy is different from ours. I think their 70% is equivalent to around our 90%... It's quite a bit stronger than whisky.
That Poteen is pure fire-water, and would likely dissolve your liver with one glass! You'd not catch me drinking that:nono:
Marco.
Lol... I know for sure it's not, as I speak the language. The grading system in Italy is different from ours. I think their 70% is equivalent to around our 90%... It's quite a bit stronger than whisky.
That Poteen is pure fire-water, and would likely dissolve your liver with one glass! You'd not catch me drinking that:nono:
Marco.
i did read they say to sit down before tasting, as it makes your legs go:Dit was rare when i bought it so picked it up, but tbh never had the heart to open it. was going to give it to someone i dont like as a pressie. someone with poor eyesight:lolsign::mad:
Haha... Quality. Hey maybe it'd help cure flatulence?:D
Marco.
Haha... Quality. Hey maybe it'd help cure flatulence?:D
Marco.
just looked it up and its nearly £60 a half bottle, so an investment.
https://www.thedrinkshop.com/item/1583/knockeen-hills-extra-gold-strength-90
Yup, I suspected as much. You'll need to do me a good deal, when I come up, on those good bottles of claret you've got;)
Marco.
plenty whisky and top class bourbon. some rum and port too. bring me an audio pressie and you can have them....a nice pressie :D
Lol - you'd need to give me a clue. No idea what I've got, surplus to requirements, that would be of interest to you!:)
How about something for your car, or a couple of 'specially selected' frocks?:D
Marco.
there is a nice bottle of George Dickel no12 there too.. fab stuff and a JD single barrel too.. reckon theres over well over 400 quid's worth of top spirit... Funny but that was the tail end of my collection. used to be 4 times that size, and included a bottle of Pappy van winkles best at over £200 a bottle... I was richer in those days tho :eyebrows:
mightymonoped
24-05-2019, 21:13
A healthy and fresh Sweet n Sour Chicken made with Pineapple juice (there is a bed of rice under there somewhere.
https://uploads.tapatalk-cdn.com/20190524/0803ec4aba1c1e7e75e51d9c1d6be482.jpg
Sent from my iPhone using Tapatalk
rmcin626
24-05-2019, 21:29
there is a nice bottle of George Dickel no12 there too.. fab stuff and a JD single barrel too.. reckon theres over well over 400 quid's worth of top spirit... Funny but that was the tail end of my collection. used to be 4 times that size, and included a bottle of Pappy van winkles best at over £200 a bottle... I was richer in those days tho :eyebrows:
Pappy van Winkles is on my bucket list, I do enjoy a good bourbon
mightymonoped
26-05-2019, 17:05
Chicken in Maple/Dijon sauce with Potato Boulanger and Green Beans.
Was yummy tbh.
https://uploads.tapatalk-cdn.com/20190526/ac63c785fba7b010a880230768475e4b.jpg
https://uploads.tapatalk-cdn.com/20190526/52204a3a465b51f21b14037b96905640.jpg
Sent from my iPhone using Tapatalk
That looks utterly SCRUMMY and packed full of falvour, Tony - my kind of food!:cool:
Not so sure about your earlier 'healthy' sweet & sour chicken, though [not that it looked inedible or anything though, far from it];)
My view with these things is that there's nothing bad for you, if eaten infrequently and in moderation, so just make food as tasty/flavourful as you can, using good-quality fresh ingredients, and hang the calories!
If you want to lose weight and stay healthy, then MOVE more, don't eat less well....:eyebrows:
Marco [forerver a bon vivant: life is for LIVING and enjoying yourself].
mightymonoped
26-05-2019, 17:47
That looks utterly SCRUMMY and packed full of falvour, Tony - my kind of food!:cool:
Not so sure about your earlier 'healthy' sweet & sour chicken, though;)
My view with these things is that there's nothing bad for you, if eaten infrequently and in moderation, so just make food as tasty/flavourful as you can, and hang the calories! If you want to lose weight and stay healthy, then MOVE more, don't eat less well....:eyebrows:
Marco [forerver a bon vivant: life is for LIVING and enjoying yourself].
Haha! “Healthy” meant not full of shit that shouldn’t be in a sweet n sour.
Used to go to a great Chinese restaurant in Liverpool with my dad called the Yung Wah (sp?). It’s S&S was always fairly clear and tasted unbelievable.
Found a reasonable substitute over the years.
4 Tbls Sugar
6 Tbls White Wine Vinegar
1 Tbls Soy
Loads of Pineapple Juice
Cornflour to thicken.
[emoji4]
Sent from my iPhone using Tapatalk
Today's repast, enjoyed al fresco in the Wrexham sunshine:
To start... Fresh spinach and ricotta Girasoli, with a fresh sage and butter sauce/grated fresh Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/924/XKdzX8.jpg
Followed by Indian-spiced, fresh whole sea bass on the bone, with slices of fresh lime and corriander, cooked on a charcoal BBQ:
https://imagizer.imageshack.com/v2/1024x768q90/921/X1QVci.jpg
Served with spicy Indian rice, with among other things in, sultanas and cashew nuts:
https://imagizer.imageshack.com/v2/1024x768q90/921/jxcwQz.jpg
All washed down with a rather fine chilled rosé, from Bordeaux:
https://imagizer.imageshack.com/v2/1024x768q90/923/JoCPIV.jpg
<Burp> It was great!:D
Marco.
mightymonoped
26-05-2019, 18:11
Today's repast, enjoyed al fresco in the Wrexham sunshine:
To start... Fresh spinach and ricotta Girasoli, with a fresh sage and butter sauce/grated fresh Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/924/XKdzX8.jpg
Followed by Indian-spiced, fresh whole sea bass on the bone, cooked on a charcoal BBQ:
https://imagizer.imageshack.com/v2/1024x768q90/921/X1QVci.jpg
Served with spicy Indian rice, with among other things, sultanas and cashew nuts:
https://imagizer.imageshack.com/v2/1024x768q90/921/jxcwQz.jpg
All washed down with a rather fine chilled rosé, from Bordeaux:
https://imagizer.imageshack.com/v2/1024x768q90/923/JoCPIV.jpg
<Burp> It was great!:D
Marco.
Scrumptious!
Sent from my iPhone using Tapatalk
Haha! “Healthy” meant not full of shit that shouldn’t be in a sweet n sour.
Used to go to a great Chinese restaurant in Liverpool with my dad called the Yung Wah (sp?). It’s S&S was always fairly clear and tasted unbelievable.
Found a reasonable substitute over the years.
4 Tbls Sugar
6 Tbls White Wine Vinegar
1 Tbls Soy
Loads of Pineapple Juice
Cornflour to thicken.
[emoji4]
Lol, interesting and sounds good! However, I suspect that there are other types of S&S dishes, from the likes of Hong Kong, which look more 'typical' in colour [I believe that some food colouring is used in restaurants in China], but which are just as authentic, as Chinese food is very regional, but then I'm not an expert:)
Marco.
mightymonoped
26-05-2019, 18:21
Lol, interesting and sounds good! However, I suspect that there are other types of S&S dishes, from the likes of Hong Kong, which look more 'typical' in colour, but which are just as authentic, as food there is very regional, but then I'm not an expert on Chinese food:)
Marco.
Absolutely, this one is my personal preference though. Easy to make and I don’t lose any sleep over it (which generally happens to me with a lot of Chinese takeaways.
Sent from my iPhone using Tapatalk
Ah, the old MSG, thing... Yeah I know what you mean. Fortunately, that doesn't seem to affect me, but then I don't have Chinese takeaways very often, plus tend not to eat late at night. I rarely eat anything past 7pm in the evening, other than perhaps a bit of fruit.
Marco.
This might just be the best thing I have eaten all year.
Mushrooms and chorizo in yellow pepper and leak all smothered in extra virgin olive oil and Piri Piri sauce.
Ray wing in white wine, lemon, a few capers, olive oil and butter. Lots of salt and pepper.
Everything just tasted fantastic. Pan deglaze with white wine really helped it along.
Just made the veg up, but the ray wing recipe is pretty common. Just don't use too many capers, or you'll wreck it with too strong a caper flavour.
I usually do skate wing but this ray wing was superb.
Granted it doesn't look great.
https://uploads.tapatalk-cdn.com/20190526/9f89e391ee798ac3d67980625afc2026.jpg
mightymonoped
26-05-2019, 18:33
This might just be the best thing I have eaten all year.
Mushrooms and chorizo in yellow pepper and leak all smothered in extra virgin olive oil and Piri Piri sauce.
Ray wing in white wine, lemon, a few capers, olive oil and butter. Lots of salt and pepper.
Everything just tasted fantastic. Pan deglaze with white wine really helped it along.
Just made the veg up, but the ray wing recipe is pretty common. Just don't use too many capers, or you'll wreck it with too strong a caper flavour.
I usually do skate wing but this ray wing was superb.
Granted it doesn't look great.
https://uploads.tapatalk-cdn.com/20190526/9f89e391ee798ac3d67980625afc2026.jpg
Bet that tasted fab. Nice choice!
Sent from my iPhone using Tapatalk
Interesting, Justers, as I love strong flavours:)
Marco.
Bet that tasted fab. Nice choice!
Sent from my iPhone using TapatalkChorizo arguably (definitely) overcooked but it went nicely chewy and drenched the mushroom with chorizo juice. Fab.
Today's repast, enjoyed al fresco in the Wrexham sunshine:
To start... Fresh spinach and ricotta Girasoli, with a fresh sage and butter sauce/grated fresh Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/924/XKdzX8.jpg
Followed by Indian-spiced, fresh whole sea bass on the bone, with slices of fresh lime and corriander, cooked on a charcoal BBQ:
https://imagizer.imageshack.com/v2/1024x768q90/921/X1QVci.jpg
Served with spicy Indian rice, with among other things in, sultanas and cashew nuts:
https://imagizer.imageshack.com/v2/1024x768q90/921/jxcwQz.jpg
All washed down with a rather fine chilled rosé, from Bordeaux:
https://imagizer.imageshack.com/v2/1024x768q90/923/JoCPIV.jpg
<Burp> It was great!:D
Marco.Looks superb.
Got me a sea bream for tomorrow...;)
Coolio... Want an ace recipe? This is essentially what I had, only with bass instead of bream :https://www.olivemagazine.com/recipes/fish-and-seafood/indian-spiced-sea-bream/
It was delish, but for full effect it really needs to be done on a charcoal BBQ:)
Marco.
Coolio... Want an ace recipe? This is essentially what I had, only with bass instead of bream :https://www.olivemagazine.com/recipes/fish-and-seafood/indian-spiced-sea-bream/
It was delish, but for full effect it really needs to be done on a charcoal BBQ:)
Marco.
I shall consider it...
Marinade. Mixed it tastes fab raw.
Used Koko coconut yoghourt which is amazing stuff. Also fresh chilli instead of powder.
https://uploads.tapatalk-cdn.com/20190527/306e9334d9a2f90edd4eaf999fa1fefb.jpg
Fish note clear eye indicating freshness.
https://uploads.tapatalk-cdn.com/20190527/7cf3de11f86061359ad21804edaf50f1.jpghttps://uploads.tapatalk-cdn.com/20190527/15439e1435a4b5ce83588f7dad7dd2d0.jpg
In fridge marinading.
Can I be arsed to fire up the barbie or will I just grill it?https://uploads.tapatalk-cdn.com/20190527/d23769d12e3d346b589c6e2a3037f444.jpg
Barbie..... Trust me, just DO IT:exactly:
Looking good so far, btw!
Marco.
I agree it is crying out for a barbie. But it's shite here today.
Lovely and sunny here... Put a hat on, or get yer brolly oot!:D
Marco.
Grilled but that marinade was outstanding.
Firecracker rice was easy microwave stuff but an ideal accompaniment.
One plus of not barbecuing was NOT losing all that marinade to the barbie.
Didn't taste much in the way of fish, however. And it had to be eaten by hand so tumeric fingers.
Very highly recommended Marco was right.
https://uploads.tapatalk-cdn.com/20190527/c86eb0416aa5f079c4f260afac133ec5.jpg
mightymonoped
27-05-2019, 19:00
Leftovers needed using up tonight so made a couple of pizzas.
One veggie - aubergine, sundried tomato and capers
One meaty - Dry-cured smoky bacon and mushroom with black olives.
https://uploads.tapatalk-cdn.com/20190527/daffc24cdcb253ad05a332d413f85a2c.jpg
https://uploads.tapatalk-cdn.com/20190527/56f5ce5c266abbabb1f72d9fdee77930.jpg
Sent from my iPhone using Tapatalk
Looking good Tony.
Ever tried pan frying a pizza and finishing it off under the grill?
mightymonoped
27-05-2019, 19:17
Looking good Tony.
Ever tried pan frying a pizza and finishing it off under the grill?
No, I saw yours, they looked really good. Will give it a go when things are a little less hectic round here. [emoji4]
Sent from my iPhone using Tapatalk
Justers, the fish looks great! Dunno how it didn't taste like fish, though... When you get through to the flesh, next to the bone, it should defo taste of fish. Where did you buy the bream from - fishmonger or supermarket?
Anyway, glad you loved the marinade and enjoyed the dish overall. It is good:cool:
Marco.
Leftovers needed using up tonight so made a couple of pizzas.
One veggie - aubergine, sundried tomato and capers
One meaty - Dry-cured smoky bacon and mushroom with black olives.
https://uploads.tapatalk-cdn.com/20190527/daffc24cdcb253ad05a332d413f85a2c.jpg
https://uploads.tapatalk-cdn.com/20190527/56f5ce5c266abbabb1f72d9fdee77930.jpg
Great looking pizza, Tony, especially the base, which for me is *the* most important bit! Bet it was fab:)
Marco.
Justers, the fish looks great! Dunno how it didn't taste like fish, though... When you get through to the flesh, next to the bone, it should defo taste of fish. Where did you buy the bream from - fishmonger or supermarket?
Anyway, glad you loved the marinade and enjoyed the dish overall. It is good:cool:
Marco.The marinade is so strong you can't taste the fish. That's the point. Fish itself was excellent quality from Waitrose.
I also added Piri Piri sauce to the marinade and the rice was quite hot.
If you want to concentrate on the fish, don't use this recipe.
Fair enough, most important thing is you enjoyed it. I'd disagree with your last sentence though, as once I got through the top layer, where the marinade was, the succulent white pearlescent fish, defo tasted of fish (in my case, sea bass)...
Maybe the Piri-Piri sauce tipped things over the edge? Anyway, glad it was a success:cool:
Marco.
Fair enough, most important thing is you enjoyed it. I'd disagree with your last sentence though, as once I got through the top layer, where the marinade was, the succulent white pearlescent fish, defo tasted of fish (in my case, sea bass)...
Maybe the Piri-Piri sauce tipped things over the edge? Anyway, glad it was a success:cool:
Marco.If you follow the recipe the inside of the fish is full of garlic and ginger. It permeates inside of the fish.
It was grilled, Marco. If you barbie it it will be very different.
I find the same with most fish curries. A mouth full of spices distracts from the fish flavour. It's undeniable in my opinion.
It's still fundamentally fish, though. It's not like it's changed into beef.:D
The Piri was just a sub for chilli powder. Better.
Maybe it's the BBQ factor, then? Mine went straight onto hot charcoals, in one of these: https://www.ebay.co.uk/itm/Landmann-QUALITY-STAINLESS-STEEL-BBQ-FISH-HOLDER-BBQ-TOOLS-13218/162655070047?epid=12012064588&hash=item25deff675f:g:SNQAAOSwepJXYWGv
Don't get me wrong, I'm not disputing that you couldn't taste much fish [you taste what you taste, mate], just that that's not been my experience when I've had a fish curry, or any fish cooked in Indian spices. The marinade only overpowers the fish if it's too strong, or the fish has been frozen, thus its flavour diluted. Otherwise, the flavour of the fish still comes through, along with the marinade:)
Anyway, not to worry:cool:
Marco.
Maybe it's the BBQ factor, then? Mine went straight onto hot charcoals, in one of these: https://www.ebay.co.uk/itm/Landmann-QUALITY-STAINLESS-STEEL-BBQ-FISH-HOLDER-BBQ-TOOLS-13218/162655070047?epid=12012064588&hash=item25deff675f:g:SNQAAOSwepJXYWGv
Don't get me wrong, I'm not disputing that you couldn't taste much fish [you taste what you taste, mate], just that that's not been my experience when I've had a fish curry, or any fish cooked in Indian spices. The marinade only overpowers the fish if it's too strong, or the fish has been frozen, thus its flavour diluted. Otherwise, the flavour of the fish still comes through, along with the marinade:)
Anyway, not to worry:cool:
Marco.
The fish holder is a great idea. Not having one is another reason I didn't barbie it.
Curries are notorious for disguising even the meat (as opposed to fish) being used. Hence the proliferation of pigeon curries a while back... and possibly the use of the term 'meat' on many curry house menus. Really puts me off when I see that.
Still got one of those in shed. Got a proper tea olde fish poacher too.. Big thing I ve had for ever lol. Not likely to use it agsin
The fish holder is a great idea. Not having one is another reason I didn't barbie it.
Curries are notorious for disguising even the meat (as opposed to fish) being used. Hence the proliferation of pigeon curries a while back... and possibly the use of the term 'meat' on many curry house menus. Really puts me off when I see that.
Pigeon curries, lol? Can't say I remember that, up here anyway!:D
I think you're right about the 'disguising' thing, but that's only true when the raw product is of poor quality, and which I'd avoid. In all other instances, when either the meat, fish or veg used is top-notch (super-fresh), I've always found that the flavour shines through, regardless of the accompanying sauce, which simply enhances, not disguises the flavour - and I wouldn't eat food from any establishment where that wasn't the case...
Our local Indian takeaway, for example, buys all his meat from the butcher next door in the same group of shops, and which comes fresh from local farms, so as you can imagine, the lamb curries in particular are great!:cool:
Yup, the fish holder is an excellent tool to have for any BBQ, as you can turn the fish nicely and ensure that it browns evenly all over when cooking, markedly improving the finished result. If you eat whole fish often enough, you should get one:)
Marco.
Still got one of those in shed. Got a proper tea olde fish poacher too.. Big thing I ve had for ever lol. Not likely to use it agsin
If you don't want it mate, I'll take it off your hands next time I'm up, as it would be perfect at dinner parties, for a nicely dressed whole salmon:)
Marco.
If you don't want it mate, I'll take it off your hands next time I'm up, as it would be perfect at dinner parties, for a nicely dressed whole salmon:)
Marco.
yup, thats the size. its proper old enamel. sure u can have it.
That's great. Top man:thumbsup:
Marco.
Tonight's dinner is Chicken Parmigiana (breaded chicken breast with mozzarella cheese and a fresh tomato and basil sauce) on a bed of spaghetti:
https://imagizer.imageshack.com/v2/1024x768q90/924/tQE02I.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/AQMbpu.jpg
Marco.
Brisket & beans
https://uploads.tapatalk-cdn.com/20190528/3e4f8c62e222a6e1ccaadcacb5f3381c.jpg
Not up to your standards but quite enjoyed this basic but tasty meal.
Potato croquet with Tom sauce and pork loin slices https://uploads.tapatalk-cdn.com/20190528/c1956079cf74263b30caccd561911400.jpg
Good stuff, mate. The pork looks like nice quality:)
Marco.
Brisket & beans
https://uploads.tapatalk-cdn.com/20190528/3e4f8c62e222a6e1ccaadcacb5f3381c.jpg
I'm lovin' that, Roy-boy... Very 'American Diner':)
Marco.
Surprisingly good actually. Think it was from Morrisons. Had a good texture
Yeah, it was the texture I was referring to... I wouldn't have put ketchup anywhere near that food, though. But we've been here before. The *only* thing I put ketchup on is chips!:eyebrows:
Marco.
I love good ketchup mate. Differ palates due to upbringings tho.
Chicken Parmigiana (with a fresh tomato and basil sauce) on a bed of spaghetti
Looks delicious, do you have any preference as to the brand of pasta you use?
Yeah defo, got to be De Cecco (the one and only): https://www.tesco.com/groceries/en-GB/products/250646832
You can taste the difference, Roy, and it always cooks beautifully:)
Marco.
Yeah defo, got to be De Cecco (the one and only): https://www.tesco.com/groceries/en-GB/products/250646832
You can taste the difference, Roy, and it always cooks beautifully:)
Marco.
Nice one, added to the shopping list.
Nice one, added to the shopping list.
No worries, mate. Btw, if you *really* want to taste the difference when making any kind of tomato pasta sauce, it's worth searching out this passata, which is quite simply superior to anything else: https://italianfoodshop.co.uk/products/cirio-passata-rustica
Marco.
No worries, mate. Btw, if you *really* want to taste the difference when making any kind of tomato pasta sauce, it's worth searching out this passata, which is quite simply superior to anything else: https://italianfoodshop.co.uk/products/cirio-passata-rustica
Marco.
Yes, it would be good to find a decent passata other than supermarket's own brands which can be so bitter they spoil your sauce, probably made with poor quality tomatoes.
Yup, you've hit the nail on the head, mate. You need *sweetness* in passata, from properly sun-ripened tomatoes, not bitterness, from the opposite... And the Cirio stuff is made from 100% Italian tomatoes. Anything else is a poor substitute, trust me...
Marco.
mightymonoped
28-05-2019, 22:34
Yup, you've hit the nail on the head, mate. You need *sweetness* in passata, from properly sun-ripened tomatoes, not bitterness, from the opposite... And the Cirio stuff is made from 100% Italian tomatoes. Anything else is a poor substitute, trust me...
Marco.
This stuff is pretty good. Available from Ocado/Waitrose..
https://uploads.tapatalk-cdn.com/20190528/062b6bfdbbf0ecff52583dbf9f1f92dd.jpg
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Pigmy Pony
29-05-2019, 06:25
There was a programme on telly last night all about sauces. Unfortunately I missed it, but I'll watch it later on ketchup.
This stuff is pretty good. Available from Ocado/Waitrose..
https://uploads.tapatalk-cdn.com/20190528/062b6bfdbbf0ecff52583dbf9f1f92dd.jpg
Yeah, that looks like a good one, Tony, similar to Cirio:)
Marco.
There was a programme on telly last night all about sauces. Unfortunately I missed it, but I'll watch it later on ketchup.
Was it about proper fresh sauces, such as Roy, Tony and I are discussing or 'condiment sauces', such as ketchup?:)
Marco.
Beobloke
29-05-2019, 08:40
Tonight's dinner is Chicken Parmigiana (breaded chicken breast with mozzarella cheese and a fresh tomato and basil sauce) on a bed of spaghetti:
https://imagizer.imageshack.com/v2/1024x768q90/924/tQE02I.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/AQMbpu.jpg
Marco.
That looks fabulous. I swear I put on weight just looking at your food pictures!
Lol, cheers.... Now you know why we're particular about where we eat out, as (no joke) we can often eat better at home, and much cheaper!:)
Anyway, tonight it was time for some home-made Chinese lemon chicken and boiled rice:
https://imagizer.imageshack.com/v2/1024x768q90/923/4aLFUV.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/MvadpA.jpg
Marco.
My fav if done right. Lemon chicken..
Quite like egg fried rice with it
Yeah, me too, and ordinarily that's what I'd have had with it. Just fancied something a bit lighter:)
Marco.
Not everyone's idea of pretty, but just the way I like it. Easy to eat for an old guy.
Steak pie and mash mess. My fav
https://uploads.tapatalk-cdn.com/20190530/a0fd9cef46f7f8eff5fa49754b50a655.jpg
Lunch at Bella Italia, Lakeside shopping centre today -
Minestrone soup
https://uploads.tapatalk-cdn.com/20190530/1b06fba9fd2cdce3486397d53466d55e.jpg
Followed by an Angus burger and sweet potato fries (and yes I did get told off for ordering a burger in an Italian restaurant)
https://uploads.tapatalk-cdn.com/20190530/70c47ad4e75da82803793faa6a03cb84.jpg
All washed down with a pint of Lisa
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Lasagne and garlic doughballs https://uploads.tapatalk-cdn.com/20190531/902646213c90eb09c6b4604b0e85bff8.jpg
All washed down with a pint of Lisa
Delicious by the way :cool:
https://beertoday.co.uk/italian-lager-lisa-0219/
Yeah, remarkably for an Italian, I've not heard of that one. Looks good! Even if the Minestrone didn't....;)
My favourite Italian beers are Messina: https://www.carnevale.co.uk/messina-beer-4-7-24-x-33cl and Menabrea: https://www.menabrea.co.uk/
Moretti, on draught in Italy, is also excellent, especially the Sans Souci Export variety:
https://imagizer.imageshack.com/v2/1024x768q90/924/112005.jpg
Marco.
Yeah, remarkably for an Italian, I've not heard of that one. Looks good! Even if the Minestrone didn't....;)
It was actually quite good (if you accepted that it was chunky veg soup not minestrone) but the star of the show was definitely the beer, very much a cut above Peroni.
Thanks for the recommendations, I'll look out for them.
It was actually quite good (if you accepted that it was chunky veg soup not minestrone) but the star of the show was definitely the beer, very much a cut above Peroni.
Thanks for the recommendations, I'll look out for them.
Well, one of my major pet hates in restaurants is food being described on menus that doesn't reflect what's actually served, so if I'd ordered Minestrone, and been given *THAT*, then the waiter would've been wearing it!;)
That's the problem with these chain restaurants, Roy. If you want authentic Italian food, go somewhere good that's privately owned, and preferably family-run. Anyway, no worries. The Peroni (piss water) that's served in this country is not the same (Nastro Azzuro) that's served in Italy.
Marco.
Bella Italia was convenient as we'd been to the TUI shop to sort out some bits with an upcoming holiday, the food's ok & we get 2 for 1 on mains & starters with a 'Taste' card.
Our favoured Italian (Mare Blu in Brentwood) closed down & is now yet another curry house.
We'll use this one again in the future, the owner, Bertie, is quite a character. His missus looks after the wine & his daughter is one of the servers. He will go to great lengths to explain all his dishes.
http://www.labicicletta.net/
Ah, now that's much more like it, and what constitutes as an Italian restaurant, rather than a 'plastic' version of such:)
Each to his or her own mate, and I understand why you went to Bella Italia, but '2 for 1' deals, etc, simply don't interest me at all, unless the quality of the food served is of a high standard, which that "minestrone" certainly wasn't... Our golden rule for eating out, is that if the food served isn't as good as or better than we can make at home, then we stay at home!;)
What real minestrone soup should look like:
https://imagizer.imageshack.com/v2/1024x768q90/921/UxXMza.jpg
Marco.
https://imagizer.imageshack.com/v2/1024x768q90/921/UxXMza.jpg
That looks delicious, doubt you'd need a main after that if paired with some nice crusty bread.
Not anything I've eaten (stock photo from the net, so can't take any credit), but when we make minestrone ourselves, it looks very similar to that. As you say, proper minestrone soup is a meal in itself (and traditionally an Italian peasant dish), as it has pasta in it, and would be enjoyed along with some crusty bread:)
Marco.
Yeah defo, got to be De Cecco (the one and only): https://www.tesco.com/groceries/en-GB/products/250646832
You can taste the difference, Roy, and it always cooks beautifully:)
Marco.
I use the same. Also Cirio tomatoes, and for risotto rice, well, it has to be Gallo Carnaroli. There’s something very relaxing about making a proper risotto. Process and patience, with proper ingredients, over raw skill.
Waga down one prawn whilst waiting for my new 992 to get undressed.
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Waga down one prawn whilst waiting for my new 992 to get undressed.
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That coconut Ice-cream is fantastic. The cars not bad too!:)
Very nice Justin! Car looks ok too! ;)
Waga down one prawn whilst waiting for my new 992 to get undressed.
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I see you went for the kimchee ramen, my fave.
Waga down one prawn whilst waiting for my new 992 to get undressed.
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Fuck the food mate - the car's wonderful! You kept that one quiet.... :respect:
Now you'll be able to give the Brabster a proper race!:lol:;)
Marco.
I see you went for the kimchee ramen, my fave.
I dunno where they source their prawns but they are always fantastic. Every time.
Additionally, that particular Waga is off the map good at ramen. Never been to one elsewhere that does them as well.
As for the Kimchee, had better as a ramen in Amsterdam, just outside the red light district. Hard core Kimchee, though - it had definitely been fermenting for a friggin' long time.
Fuck the food mate - the car's wonderful! You kept that one quiet.... :respect:
Now you'll be able to give the Brabster a proper race![emoji38];)
Marco.Touring car. Not a racer. Not slow, though.
And a white lie. Was just getting the tyres changed on the butt end of mine and spotted it.
So easy to pretend on the internet intertwit asylum.
But don't worry. The Brabster wins on price/performance but I will say I am really liking the current set of Porsche garage staff.
mightymonoped
31-05-2019, 22:12
Ah, now that's much more like it, and what constitutes as an Italian restaurant, rather than a 'plastic' version of such:)
Each to his or her own mate, and I understand why you went to Bella Italia, but '2 for 1' deals, etc, simply don't interest me at all, unless the quality of the food served is of a high standard, which that "minestrone" certainly wasn't... Our golden rule for eating out, is that if the food served isn't as good as or better than we can make at home, then we stay at home!;)
What real minestrone soup should look like:
https://imagizer.imageshack.com/v2/1024x768q90/921/UxXMza.jpg
Marco.
Minestrone is my absolute fave when done properly!
[emoji4][emoji106]
Sent from my iPhone using Tapatalk
Kind of an averaged out recipe.
Harricot beans (tin)
Borlotti beans (tin)
Cherry tomatoes
Red chilli
Garlic
Red pepper
Black treacle
Soy sauce
Worcestershire sauce
Dijon mustard
Dark brown sugar
Onions
Black pepper
Salt
Tomato passatta
DrambuieMega batch to hit oven to cook and reduce. The last lot was just so good it had to be repeated. Freezes brilliantly.
This time with Disaronno and bacon.
https://uploads.tapatalk-cdn.com/20190601/53414fe1dfcdc365bcd527571b004476.jpg
mightymonoped
01-06-2019, 17:46
Indian going on tonight.
Lamb Saag with Turmeric Rice (and some homemade Naan with Cucumber Raita.
Bought a shoulder of lamb from local butcher and have taken most of the meat off the bone and cut off excess fat. The bones have gone un the stock pot for tomorrow.
Browned the meat and made a paste from green chilli, garlic and onions.
Spices are Toasted and ground Coriander Seed, Cumin Seed, Turmeric and Cardamon Seed.
Just cooking the Lamb in the spice paste first before adding the Spinach.
https://uploads.tapatalk-cdn.com/20190601/7bc9eda9ed1944f4c47fb6a635567a82.jpg
Naans are waiting to be shaped and cooked in a hot dry pan.
https://uploads.tapatalk-cdn.com/20190601/7e6bb8add4e3db44c895fe3dc699cb87.jpg
Naan in a Pan
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Sent from my iPhone using Tapatalk
That has the promise of something very good indeed.;)
That looks so good, Tony, almost as if you could eat it off the screen... YUM YUM!:)
Anyway, some simple cheese, biscuits, Parma ham/melon, dips and other nibbles with vino, chez-moi, enjoyed with family and friends before yesterday's footy:
https://imagizer.imageshack.com/v2/1024x768q90/921/25L5VR.jpg https://imagizer.imageshack.com/v2/1024x768q90/923/PSKAZv.jpg
Marco.
Cheers, mate. It was thoroughly enjoyed by one and all... Still got plenty left to finish off after today's barbecued lamb cutlets:cool:
Marco.
mightymonoped
02-06-2019, 12:24
That looks so good, Tony, almost as if you could eat it off the screen... YUM YUM!:)
Anyway, some simple cheese, biscuits, Parma ham/melon, dips and other nibbles with vino, chez-moi, enjoyed with family and friends before yesterday's footy:
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Marco.
Choice nibbly bits there! [emoji106]
Watched the match with an air of detached diplomacy, we are a mixed couple (She’s a red, I’m a blue). [emoji23]
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Korean mince. Quick and tasty. Never had it before.
Basically burn some mince and mix with soy, garlic, ginger, brown sugar, sesame oil, chilli flakes and spring onion.https://uploads.tapatalk-cdn.com/20190602/b3353e02eb693567535b6f551cadd8ca.jpg
mightymonoped
02-06-2019, 18:47
Just some nibbly bits tonight. Made a tortilla and accompanied it with some nice chorizo and anchovies I bought yesterday. Some olives and Pecorino as well.
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Baked a simple white too...
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Cheese reco. Ace stuff.
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mightymonoped
02-06-2019, 19:08
Baked a simple white too...
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Looks fantastic!
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Looks fantastic!
Sent from my iPhone using TapatalkYour tortilla looks ace too.
Mutual appreciation society;)
Bastardo Buritto (TM).
Korean mince, Piri Piri chicken, firecracker rice, homemade beans, sour cream and chive, fresh mashed avacado, grated cheddar, tortilla etc.
Too much really bit so good couldn't stop eating it.
Bastardo indeed:D
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Burger
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With nicely scorched buns
Chicken dinner
Very nice toohttps://uploads.tapatalk-cdn.com/20190604/30fc7597740eccb64f37d7c90dddaa6a.jpg
Spag 6000
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Trying tapatalk... raining... dark... ok, still bbq! Sea bass with king prawn skewers - lots of garlic - heaven help the people I am meeting tomorrow!
Tonight's scan.... Charcoal BBQ'd Gloucestershire Old-Spot pork chop, marinated in fresh lemon, garlic and rosemary, with croquette potatoes and assorted vegetables:
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Slipped down rather nicely!:cool:
Marco.
Ninanina
06-06-2019, 18:47
Trying tapatalk... raining... dark... ok, still bbq! Sea bass with king prawn skewers - lots of garlic - heaven help the people I am meeting tomorrow!
Oh Sea Bass... one of my favourite fish... I happen to like Mackerel even better but it gets a bad rap for some reason... however you have to catch your own Makkies so they are really fresh.. nice on the bbq...;)
Oh Sea Bass... one of my favourite fish... I happen to like Mackerel even better but it gets a bad rap for some reason... however you have to catch your own Makkies so they are really fresh.. nice on the bbq...;)
I will never forget catching loads of mackerel in the Outer Hebrides and eating them within 30 minutes. Just fried it in a tent. Unbelievable.
The sad thing about mackerel is it deteriorates extremely rapidly.
Nice smoked I think.
thingfish
06-06-2019, 19:20
Cullen Skink.
Pork & Mushroom (amongst other things) curry
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Ah, a wee, half-and-half... Nice one, Roy:)
Marco.
Ninanina
06-06-2019, 19:39
I will never forget catching loads of mackerel in the out Hebrides and eating them within 30 minutes. Just fried it in a tent. Unbelievable.
The sad thing about mackerel is it deteriorates extremely rapidly.
Nice smoked I think.
You are absolutely correct Justin Mackerel deteriorates very rapidly so you have to catch them and cook them quite quickly. The best I did was 10 minutes from catching to eating them and they were very nice..
Also, I think with Mackerel, you need to eat it quite naturally so nothing more than some crusty bread is the best way I reckon..
Last year we caught some Makkies and smoked them straight away and they were lovely..
I will never forget catching loads of mackerel in the Outer Hebrides and eating them within 30 minutes. Just fried it in a tent. Unbelievable.
The sad thing about mackerel is it deteriorates extremely rapidly.
Nice smoked I think.
Yeah, big time on the mackerel thing... I also like kippers (gotta be super-fresh) for breakfast sometimes, served with toast and some nice buttery scrambled egg. Can work better than salmon.
However, all oily fish is VERY good for you (omega-3), and fresh sardines are fantastic, although you have cook those outside on the BBQ, or they'll stink out your house!:eek:
A delicacy up in Scotland are Arbroath Smokies :http://www.arbroathsmokies.net/
Honestly, if you like smoked fish, you'll never have tasted anything like it!!:)
Marco.
thingfish
06-06-2019, 19:45
+1
Arbroath Smokies.
Exquisite.
Ah, a wee, half-and-half... Nice one, Roy:)
Marco.
Got some really nice loin chops from Lidls, was going to marinate them in soy, hoisin & spices for a Char Siu type dish but then fancied a curry.
Your chop looked great but I'd need 2 & some chips :D
Ninanina
06-06-2019, 19:59
I cannot eat pork at all... unless it's spare ribs that have some sort of marinade and bbq'd then they are ok
Got some really nice loin chops from Lidls, was going to marinade them in soy, hoisin & spices for a Char Siu type dish but then fancied a curry.
Your chop looked great but I'd need 2 & some chips :D
Hahaha... No, it was plenty for me. Must try and do better to join the chip gang!:D
Marco.
I cannot eat pork at all... unless it's spare ribs that have some sort of marinade and bbq'd then they are ok
Liar... What about 'pork sword'?:lol:
;)
Marco.
Ninanina
06-06-2019, 20:11
Liar... What about 'pork sword'?:lol:
;)
Marco.
Remember "I'm The Most Honest Person You Will Meet".... but you got me there... :eyebrows:
Ever thought about becoming 'veggie'?:D
Marco.
Ninanina
06-06-2019, 20:32
I went totally veggie for about 6 months some years ago but ultimately did miss meat... :eyebrows:
Now where did I put that cu?
mightymonoped
08-06-2019, 08:40
Slow Cooker Pot Roast of Brisket went in at 8:30.
Will probably cook for about 9 hours.
I’m using a bit of a ‘trailer trash’ marinade to cook it.
1 can of coca-cola
½ cup of Ketchup
½ cup of Valentina Hot Sauce
2tsp Onion Powder
1tsp Garlic Powder
1tsp Mustard Powder
1 onion halved
Few sprigs of thyme
I’ll do some greens and roast potatoes and carrots to go with it later...and possibly some Yorkshire Pudding too.
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Home made beans, grilled Chaource and hot sauce on home made bread for early lunch.
Toast edges got burnt in the grill but it was pretty good nonetheless.
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my first trip to m and s food hall; falkirk. small but elegant shop with lots of goodies:eyebrows:
came back with two bags full
spendorman
08-06-2019, 14:19
my first trip to m and s food hall; falkirk. small but elegant shop with lots of goodies:eyebrows:
came back with two bags full
The one near here is almost on top of Aldi, Asda and Morrisons, consequently gets little footfall.
The one near here is almost on top of Aldi, Asda and Morrisons, consequently gets little footfall.
managed to get one of the disabled spots just outside, so just used the crutches... just my size of shop; smallish
spendorman
08-06-2019, 14:26
managed to get one of the disabled spots just outside, so just used the crutches... just my size of shop; smallish
I must say that the local Asda is good, they supply electric buggys if ones walking is not good.
I must say that the local Asda is good, they supply electric buggys if ones walking is not good.
ive got one in my car, but sometimes use the crutches and a trolley if its not too far
mightymonoped
08-06-2019, 17:21
9 hours later...
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Resultant gravy and pan ready for spuds...
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Veg (carrots, peppers and sweet potato with olive oil, sea salt, thyme and a splash of balsamic) ready for oven...
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and this puppy as an accompanying tipple...
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