View Full Version : OK, What's For Lunch or Tea Today?
Not sure now what im making with it. I had an idea when i bought it but like many things, its gone lol.
I will think of summat. Tastes heavenly barf or no
Pork and chips. Very nice it is toohttps://uploads.tapatalk-cdn.com/20191228/305c173a377671824b7efd5c8765ee65.jpg
mightymonoped
28-12-2019, 13:52
Have had a bit of a break from cooking this Christmas, have quite enjoyed everybody else doing all the work! [emoji4]
Back in the kitchen this morning though, for freshly baked Danish Pastry (made the dough yesterday).
Almond Danish at the back, Apple Danish with Roasted Hazelnuts at the front.
https://uploads.tapatalk-cdn.com/20191228/97f522dead84e6cc62a2356058180111.jpg
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mightymonoped
28-12-2019, 15:17
Ok folks, hope you all enjoyed your lunches today and have had a lovely day. Some quick snaps of our scran:
To begin with some homemade canapés:
http://imagizer.imageshack.us/v2/1024x768q90/921/C4RmWO.jpg
First course: prawn and lobster cocktail (all fresh from out local fishmonger) with Del's homemade cocktail sauce:
http://imagizer.imageshack.us/v2/1024x768q90/922/F8PvuW.jpg
Main course: Fresh Gressingham goose with all the usual trimmings and homemade gravy (made with juice from the bird, various fresh herbs and port)...
Goose just out the oven:
http://imagizer.imageshack.us/v2/1024x768q90/922/5l4ZCD.jpg
On the table with everything else, and dad tucking in:
http://imagizer.imageshack.us/v2/1024x768q90/924/U2p93I.jpg http://imagizer.imageshack.us/v2/1024x768q90/921/vbyuhu.jpg
Some vino:
http://imagizer.imageshack.us/v2/1024x768q90/922/KuwVNy.jpg
And dessert (homemade chocolate Torrone, with pistachios, hazelnuts and cranberries):
http://imagizer.imageshack.us/v2/1024x768q90/924/8Tc4cV.jpg
http://imagizer.imageshack.us/v2/1024x768q90/922/tCx0GB.jpg
All was scrummy and went down well!:cool:
Marco.
Finally getting round to looking and commenting on all the great food on here!
Goose looks great, and particularly like the look of the Torrone. I’m not usually big on desserts (believe it or not) but that looks right up my street in terms of flavours.
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mightymonoped
28-12-2019, 15:18
Looks goodhttps://uploads.tapatalk-cdn.com/20191227/3136171bf7d5f4040fd425cced63d13d.jpg
Looks great! Really fancied some lasagne lately, but never got round to it. Maybe see in the New Year? [emoji4]
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mightymonoped
28-12-2019, 15:22
And done... With just a touch of goose fat left over for future use ;)
https://i.postimg.cc/DZwkwjHs/IMG-20191226-113734.jpg (https://postimg.cc/7CdQBVxY)
Top job! [emoji106][emoji4]
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Some 20% fat minced lamb. Browning with a mix of peanut and red palm oilhttps://uploads.tapatalk-cdn.com/20191229/649b055e175bff64b285f2ae046bad53.jpg
Ready for oven.. Shepherds pie
https://uploads.tapatalk-cdn.com/20191229/102bfd8b598baa3c3dada8575a6d42cf.jpghttps://uploads.tapatalk-cdn.com/20191229/f90ea1147c100bb22edf06cd678af4ef.jpg
Ready for oven.. Shepherds pie
https://uploads.tapatalk-cdn.com/20191229/102bfd8b598baa3c3dada8575a6d42cf.jpghttps://uploads.tapatalk-cdn.com/20191229/f90ea1147c100bb22edf06cd678af4ef.jpg
There’s Roy’s portion, where’s yours? :D :D :D
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Tastes greathttps://uploads.tapatalk-cdn.com/20191229/0fd3bdae54a1c52ae1962bc8da1c547a.jpghttps://uploads.tapatalk-cdn.com/20191229/1c90a6f646078d0dce7e3767c231954c.jpg
Love how you're doing more home-cooking now, Grant, and which all looks great! Keep it up ,mate, when you feel up to it:cool:
Marco.
Roast pork and egg noodles
https://live.staticflickr.com/65535/49294209883_d1de4f0329_b.jpg
Best pork loin steaks
Just waiting on chipshttps://uploads.tapatalk-cdn.com/20191230/6f89d4182220c6231ba525c9c7af3f77.jpg
Chips ready and greathttps://uploads.tapatalk-cdn.com/20191230/0ff6dc5d5a71f633b7b5b1ab9ba1f346.jpg
pork was rubbed with chippotle and herbs.. all told it tasted super.
mightymonoped
30-12-2019, 19:07
Chicken Paella followed by Chocolate Panettone Bread and Butter Pudding.
https://uploads.tapatalk-cdn.com/20191230/0a86840617e71c91a48d7f41643e9451.jpg
https://uploads.tapatalk-cdn.com/20191230/f135f5fe071faa76e98744872e73d82f.jpg
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Breast of Lamb
https://live.staticflickr.com/65535/49300130633_72f9f3526d_b.jpg
Breast of Lamb
https://live.staticflickr.com/65535/49300130633_72f9f3526d_b.jpgLamb looks lovely
Chicken Paella followed by Chocolate Panettone Bread and Butter Pudding.
https://uploads.tapatalk-cdn.com/20191230/0a86840617e71c91a48d7f41643e9451.jpg
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Bread pud looksgreat
walpurgis
31-12-2019, 10:44
I've no idea what's for dinner today. I've not looked in my 'Jane Plan' box yet. :D
Jane Plan box:scratch:
Soz mate, you've lost me...
Marco.
mightymonoped
31-12-2019, 14:22
Bread pud looksgreat
Was a big hit thanks Grant! Tried it as an experiment really. Used a really good panettone, drizzled it with Amaretto then soaked it in a ‘custard’ made from four eggs, whipping creak, milk and caster sugar. Plonked in oven for 30 mins and served with cream. Was bloody lovely.
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diet?
Don't think Geoff needs to go on a diet!
Marco.
Steak pie tomorrow I think so doing some stew for the base.
Brown and season and now under pressure to become succulent. https://uploads.tapatalk-cdn.com/20191231/cc96123c27c77ef30dfe78a552d48f06.jpg
Back on pan to be thickened with arrowroot etc..
Tastes great. https://uploads.tapatalk-cdn.com/20191231/8a5e6f36ce3e408bc47c21fead4076e4.jpg
4.75 litre Lodge USA cast iron Dutch oven (Christmas present).
65% stoneground wholemeal 70% hydration 28 hour ferment. Split a bit more than I wanted but first attempt...
https://uploads.tapatalk-cdn.com/20200101/1709d441bd2f0b844c856a6ab5b8819b.jpghttps://uploads.tapatalk-cdn.com/20200101/eb525682ec71471e8ddba0499fd785c5.jpg
Nice big cast pot.. Bet its heavy
Crazy heavy almost dangerously so especially at 240 Deg C!!!
Ham & egg sarnie using Stokes mayo.
https://uploads.tapatalk-cdn.com/20200101/93a59e274eeeffaa71135140451ce42e.jpg
Looks nice. I've a big cast casserole, not as big as that tho, and with lid on is extremely heavy
Need to keep it lubed or it rusts.
Five massive features for bread baking:
1) Use it upside down and you don't have to drop the dough inches which mishapes the loaf.
2) Because of 1) far less chance of burning your hands.
3) The pot is high enough for a good sized loaf to rise without it hitting the top, which compresses the texture of the bread.
4) No steam required.
5) Excellent heat retention when loaf hits the cast iron.
bake it with flaxseed oil. will become impervious after a few coats.
Sirloin
https://uploads.tapatalk-cdn.com/20200101/ad69cd1907d83c8063a8620d2d8e3554.jpg
Making some pasta
https://uploads.tapatalk-cdn.com/20200102/91b938e88cc9636a6b33c89441d67891.jpg
now oiled and wrapped in fridge
A rough cut pasta sauce
https://uploads.tapatalk-cdn.com/20200102/a0681b10889513f92023137146a776d0.jpg
had a small bottle of this https://digitalcontent.api.tesco.com/v1/media/ghs/snapshotimagehandler_1834525702.jpeg?h=540&w=540 so popped some in too..:eyebrows:
starting to taste heavenly
Lunch is best veg soup from yesterday. https://uploads.tapatalk-cdn.com/20200102/b4979af92b190224ce185ea050b67a6f.jpg
Lasagne made.
https://uploads.tapatalk-cdn.com/20200102/8a39c556e5c62dd7fcb6f7d43466ee58.jpghttps://uploads.tapatalk-cdn.com/20200102/fa89c935aa93f1cb0d995ad6363c5404.jpg
Looks and smells great https://uploads.tapatalk-cdn.com/20200102/a3984344dc9087251105e42c4620b8e9.jpg
Good stuff, mate. I'm impressed with you making your own pasta - what a far cry from all those unhealthy ready meals!!:eek:
:respect:
Marco.
One does ones best lol
Today chips, minced beef and onions and a doughballs cooked in the mince.
Chips In cooker,
Then my platehttps://uploads.tapatalk-cdn.com/20200103/00a3c563b739434f9b9bd4c663aaa04b.jpghttps://uploads.tapatalk-cdn.com/20200103/bd0f4671d521a84cbec80a772e44a039.jpg
Frazeur1
03-01-2020, 12:07
Those chips look yummy Grant, I can almost taste them! Now I am hungry!
Doughballs closeup. Nice and fluffy.
Yes chips are greathttps://uploads.tapatalk-cdn.com/20200103/72d9c6cb7f3e7863d45109bfb4b88a27.jpg
We’re the chips done in an air fryer Grant?
We’re the chips done in an air fryer Grant?
A Ninja Foodi, which among other things airfries yup... used red palm oil which has a high smoke point and retains its healthy benefits..
Looks interesting...
think I’ll look into one.
Looks interesting...
think I’ll look into one.
Brill machine. Son got me it for xmas but i got it early.. well made and easy to clean. American thing and becoming popular
Made in 1968
03-01-2020, 13:50
They are great. I bought a Tefal jobbie, Chips are brilliant.. Healthy way of cooking them too.
Yeah, top job, Granty.... You're fast becoming our resident chip specialist!:D
Air-frying is defo the way to go.
Marco.
Today's lunch.... King prawn risotto with fresh basil:
https://imagizer.imageshack.com/v2/1024x768q90/922/mBIVNn.jpg
...washed down with a lovely Côtes de Provence rosé:)
Marco.
quite fancy a nice salmon risotto, if you can have that? not keen on prawns... rice looks perfect tho.
Salmon risotto isn't a problem mate, quite nice to pop a few peas in, too!:)
Cheers, it was very nice. It was based on this Marco Pierre White recipe (a touch of mascarpone makes all the difference): https://www.lovefood.com/recipes/59521/marco-pierre-whites-prawn-risotto-with-basil-recipe
Marco.
Salmon risotto isn't a problem mate, quite nice to pop a few peas in, too!:)
Cheers, it was very nice. It was based on this Marco Pierre White recipe: https://www.lovefood.com/recipes/59521/marco-pierre-whites-prawn-risotto-with-basil-recipe
Marco.
noted.... ive got 2 duck legs to do something with in next couple of days :D not sure what tho
Easy... https://www.gressinghamduck.co.uk/recipes/duck-confit/
;) A classic!
Or: https://www.gressinghamduck.co.uk/recipes/crispy-aromatic-duck-pancakes/
Yumz :cool:
Marco.
Pork belly & noodles
https://uploads.tapatalk-cdn.com/20200103/c0f507eb172ede1480a21bc3042460a4.jpg
A pizza https://uploads.tapatalk-cdn.com/20200104/1b83f5ccf754373fb35f07e8fe0e6598.jpg
Pork strips marinaded in a Chinese style then cooked in wine with red bell and onion and extra ginger
Smells amazing lol. No idea what it'll taste likehttps://uploads.tapatalk-cdn.com/20200104/2b6d2300c75b6166a715b8379bf344cf.jpg
Pork belly & noodles
https://uploads.tapatalk-cdn.com/20200103/c0f507eb172ede1480a21bc3042460a4.jpg
missed this.. that pork looks to die for yum
missed this.. that pork looks to die for yum
It was delicious, had been marinating for most of the day in a mixture of soy/hoisin/sriracha.
Made in 1968
04-01-2020, 16:50
While some people are tucking into Veggy Processed junk, ill be having a nice lamb dinner, i love lamb but im not a fan of the smell of it cooking..
Lamb hotpot
https://uploads.tapatalk-cdn.com/20200105/f052f0d1a244c11c6751e5dc91c7af09.jpg
Made in 1968
05-01-2020, 14:31
Its a toss up between process shit veggy food that only ten bob millionaires scoff or home made curry..
:D
Some nice looking scran being posted here, chaps... Roy-boy, you're a dab hand at that pork belly, top man!:thumbsup: And Granty, lovin' the look of yer lamb hotpot:cool:
We've just finished taking down all the indoor Xmas decs, tree and outdoor decs, and tidied up, which took a few hours to do! So now it's time to relax with some beetroot-infused (with a touch of edible gold) smoked Scottish salmon blinis (all sourced from Lidl), topped with crème fraîche and fresh chives:
https://imagizer.imageshack.com/v2/1024x768q90/923/FeYM0Z.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/VUtSvk.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/U1Vwo6.jpg
Goes lovely with some chilled Prosecco!:)
Next up, traditional Hungarian goulash, served with polenta..... Pics to follow!
Marco.
Interesting.. Look like canapés..
I had ham shanks. Very tasty
https://uploads.tapatalk-cdn.com/20200105/bb549645b1b9164270b81f84787668d4.jpg
Be careful. Tesco is selling it for one.
https://youtu.be/RYYf8cLUV5E
Interesting.. Look like canapés..
Normally they would be, but when you have 8 of the buggers all to yourself, it qualifies as a starter - and they were delish!:D
Unfortunately, I only remembered to photograph the goulash halfway through eating it...:eyebrows:
Marco.
Be careful. Tesco is selling it for one.
https://youtu.be/RYYf8cLUV5E
Yup, its difficult to trust any politician or food company nowadays. I try and pay extra to get wild stuff(M&S do it still)
Normally they would be, but when you have 8 of the buggers all to yourself, it qualifies as a starter - and they were delish!:D
Unfortunately, I only remembered to photograph the goulash halfway through eating it...:eyebrows:
Marco.
Fish is difficult now here. Tesco only sells pre packaged as do many. I try to find the wild stuff even tho it costs the earth. Gonna have to start bulk imports from Alaska I think lol
hifi_dave
06-01-2020, 09:56
We have a local Waitrose for fresh fish and most unusual, have a fresh fish shop recently opened up in town.
We have a local Waitrose for fresh fish and most unusual, have a fresh fish shop recently opened up in town.
no waitrose near here alas. m and s is all the way to falkirk food wise. morrisons may still have fish counter. not been in for while.
Fish is difficult now here. Tesco only sells pre packaged as do many. I try to find the wild stuff even tho it costs the earth. Gonna have to start bulk imports from Alaska I think lol
No worries, mate, but the smoked salmon pictured was from Lidl! It was gorgeous:)
If we're buying raw fish to cook, we use a fishmonger in Chester (as there's sadly none now in Wrexham): http://chesterfreshfish.com/
Marco.
Salmon and roasted veg
https://uploads.tapatalk-cdn.com/20200106/15389898af595de3e525bc7efec2ee2d.jpg
was lovely
Made in 1968
06-01-2020, 17:31
Looks nice Grant. Lot nicer than Processed vegitarian shite. How the hell some one can eat that crap day in day out is beyone me lol, rich man food apparently :lol:
Tonight i think im going to make a Lasagne .
Looks nice Grant. Lot nicer than Processed vegitarian shite. How the hell some one can eat that crap day in day out is beyone me lol, rich man food apparently :lol:
Tonight i think im going to make a Lasagne .
Lol - wot, processed veggie meals? Hardly!:D
Homemade lasagne is tops, so enjoy:cool:
Marco.
Made in 1968
06-01-2020, 17:50
What your best mate makes lol
Ah, I see! With all the lovely grub that's available in Sweden, he eats that muck!:mental:
Marco.
Made in 1968
06-01-2020, 18:11
Aye a bit like houses, all those nice houses yet a glorified shed is preferred. Must be some secret in it
Hehe.. I heard he's built a lovely 'pool' now, too?:eyebrows:
Marco.
Roy-boy, you're a dab hand at that pork belly, top man!:thumbsup:
Cheers, one of my favourites & so easy to make.
Tonight lamb chops (with a few bangers chucked in because there wasn't enough meat on just the 4 chops)
https://live.staticflickr.com/65535/49341775927_2f869387ae_b.jpg
Made in 1968
06-01-2020, 21:38
And a nice gate that looks like recycled Pallets not forgetting the twin PUG sign attached to it, just to make people aware of the killar dogs that guard the extensive grounds.
:lol:
Made in 1968
06-01-2020, 21:39
Lamb looks nice Roy..
And a nice gate that looks like recycled Pallets not forgetting the twin PUG sign attached to it, just to make people aware of the killar dogs that guard the extensive grounds.
:lol:
Aye, the sheep pen!:D
Marco.
Made in 1968
06-01-2020, 21:47
Hehe.. I heard he's built a lovely 'pool' now, too?:eyebrows:
Marco.
No fish in it tho cos it's deemed cruel..but leather sofa & car seats is all cool tho.
Audio Al
07-01-2020, 08:54
Cheers, one of my favourites & so easy to make.
Tonight lamb chops (with a few bangers chucked in because there wasn't enough meat on just the 4 chops)
https://live.staticflickr.com/65535/49341775927_2f869387ae_b.jpg
Not doing Vegan January then Roy :lol:
Some beef shoulder in a marinade.
https://uploads.tapatalk-cdn.com/20200107/ece4653a5b62d10dd02a620062f41601.jpg
Ginger, soy, herbs and a bit of chilli sauce.. let it soak in a bit before cooking
Nice and tender meat.. Veg added and won't take long. https://uploads.tapatalk-cdn.com/20200107/c037418bb19834ff4567fce87e74bfc7.jpg
Was spicyhttps://uploads.tapatalk-cdn.com/20200107/156364cf1a698f4a24dd9de4874e190d.jpg
Gorgeous!:drool: :thumbsup:
Marco.
Audio Al
07-01-2020, 18:26
Does this section need re naming " The Art Of Cooking " :)
Not doing Vegan January then Roy :lol:
https://media.giphy.com/media/LOEI8jsNKPmzdJYvhJ/giphy.gif
Last night's pasta for lunch (always better the day after)
https://live.staticflickr.com/65535/49350871452_042bfb2a89_h.jpg
Nice... All that's missing is some grated Parmesan;)
Marco.
Nice... All that's missing is some grated Parmesan;)
Marco.
Too late, I've hoovered it up! Anyway grater was in the dishwasher (but I could have shaved it..)
Had a lot of meat last 2 days so having just chips tonight.
Look good too..
https://uploads.tapatalk-cdn.com/20200108/5f0ec941b3d9220f38ce42021c525fa0.jpg
hifi_dave
08-01-2020, 16:48
They do look good but you could have put a fried egg on top..:)
Had a lot of meat last 2 days so having just chips tonight.
Look good too..
https://uploads.tapatalk-cdn.com/20200108/5f0ec941b3d9220f38ce42021c525fa0.jpg
Nice, but don't neglect your fresh veg!;)
It's not all about meat and potatoes (or pasta)...
Marco.
tis what i had... no veg in stock at moment:) been eating plenty of late tho... see when i can get out again.. weather has been too cold etc
No worries... You should really start ordering your shopping online, and getting it delivered, like Roy-boy:)
I'm having 'Hunter's chicken' tonight: https://www.greatitalianchefs.com/recipes/pollo-alla-cacciatora-recipe ...with homemade mash (made with butter and cream).
Pics to follow!
Marco.
I did recently but the dates of the stuff picked wasnt good. They are ok for stuff that doesnt suffer from dates so much tho..heavy stuff etc.. I will survive til i get out again... if not no one will miss me
Ah I see... That's why I'd never do my grocery shopping online unless I was at death's door. However, Roy does his shopping online all the time and I don't believe he has any problems with dates. Who were you using - Asda, Sainsbury's, Tesco or what?
Maybe try a different online supermarket, and see if results differ:)
Marco.
Those chips look ace!Tasted ace too.,
Ah I see... That's why I'd never do my grocery shopping online unless I was at death's door. However, Roy does his shopping online all the time and I don't believe he has any problems with dates. Who were you using - Asda, Sainsbury's, Tesco or what?
Maybe try a different online supermarket, and see if results differ:)
Marco.That was tesco but Sainsbury was similar. In fact worse.
What you expect tho as the pickers are paid peanuts.
I've been using Tesco for years for my online groceries and rarely have any issues. They do point out on the receipt and short dates and you can reject them if you wish. I tried Asda a few times but their dates are very iffy, sometimes same day so I don't use them a lot.
That was tesco but Sainsbury was similar. In fact worse.
What you expect tho as the pickers are paid peanuts.
Yeah, which is why I don't really like supporting that system... In store, you can reach right at the back of the shelves and pick the stuff with the best dates, which makes quite a difference to freshness and how long things last!:)
Marco.
Yup me too. I'm picky re what dates I use. Same with veg.
I use Asda for online groceries & can't recall any problems with adjacent dates but, as has been said, you can always reject an item.
Light tea of a 'pie floater' tonight, going out for a beer or three later and the club lays on a free buffet which I usually avail myself of :cool:
https://live.staticflickr.com/65535/49352172006_89a0cc480f_h.jpg
It's green
https://www.youtube.com/watch?v=TkZFuKHXa7w
https://imagizer.imageshack.com/v2/1024x768q90/923/C5pD3U.jpg
https://imagizer.imageshack.com/v2/1024x768q90/921/iFfmHc.jpg
...classic Italian dish, served with homemade mashed potato, button mushrooms and fresh greens:)
Marco.
Gravy is a nice colour.. Hunters chicken done right
Cheers, mate. It was made the night before and left for all the juices to infuse in the red wine and shallots, tomatoes, garlic and bay leaves. Mash and greens were made fresh tonight - was delish!:cool:
Marco.
Making Turkey meatballs and spaghettihttps://uploads.tapatalk-cdn.com/20200109/bde4090db2e415a19779f71f626ca5d0.jpg
Yummy. https://uploads.tapatalk-cdn.com/20200109/1a5df4b9112f95e726ba945bb152d25e.jpghttps://uploads.tapatalk-cdn.com/20200109/c16d4bd334d36b4b0c80d6faf3eb5af3.jpg
stunningly tasteful
Looks stunningly wonderful too, mate. Lovely stuff and top job. I would happily eat that myself, so please take that as a compliment!:thumbsup:
Only thing, that doesn't look like spaghetti, more like linguine (but thicker), as it's flat (rather than round).... Doesn't matter, though.
Marco.
Looks stunningly wonderful too, mate. Lovely stuff and top job. I would happily eat that myself, so please take that as a compliment!:thumbsup:
Only thing, that doesn't look like spaghetti, more like linguine (but thicker), as it's flat (rather than round).... Doesn't matter, though.
Marco.
Said fresh Spaghetti.. Sainsbury.. but yes it seems to have a slight squareness to it when cooked. looks round in packet tho..
Yeah, it's a strange one because any spaghetti I've ever seen, raw or cooked, has been round in shape.
Marco.
Yeah, it's a strange one because any spaghetti I've ever seen, raw or cooked, has been round in shape.
Marco.
this stuff... https://www.sainsburys.co.uk/shop/gb/groceries/sainsburys-fresh-spaghetti-500g?istCompanyId=1e096408-041f-4238-994e-a7cf46bf9413&istFeedId=689af7a8-5842-4d88-be59-1ee5688a81b5&istItemId=wxwqqtpxw&istBid=t&PPC=*&gclid=EAIaIQobChMIx8y88_r25gIVRPlRCh0byQlaEAQYASAB EgLbB_D_BwE&gclsrc=aw.ds
must have been the former it went through, must be square ar some point and cooking is removing the starch on outer
Ah, okies... Just a wee tip though (although your personal preference might be different), I always prefer using quality dried spaghetti, rather than the 'fresh' stuff that they sell in supermarkets, as for me it usually gives better results (using Italian flour, for starters) - this:
https://www.sainsburys.co.uk/shop/gb/groceries/top-rated-44/de-cecco-spaghetti-500g
Try it next time instead of the fresh stuff and see what you think:)
Marco.
Not sure if I've used that one
It used to be Italian pasta I got. I like the fresh stuff too tho and it cooks soft in 4/5 mins. Not keen on Al dente
Trust me, De Cecco is about the best dried pasta you can buy, and the spaghetti is superb:)
However, the 'fresh' egg stuff is quite different, and definitely softer (and much quicker cooking), although of course you can cook the dry stuff until it becomes just as soft, if you're a gumsy goon who can't eat it 'al dente'!:eyebrows:;)
Still buying your Parnigiano Reggiano?
Marco.
Trust me, De Cecco is about the best dried pasta you can buy, and the spaghetti is superb:)
However, the 'fresh' egg stuff is quite different, and definitely softer (and much quicker cooking), although of course you can cook the dry stuff until it becomes just as soft, if you're a gumsy goon who can't eat it 'al dente'!:eyebrows:;)
Still buying your Parnigiano Reggiano?
Marco.Needing a new bit. Ran out of it. Was hoping to get to shop but it was too cold n wet for me. Maybe tomorrow or weekend.
Taken a donald Russell steak out to defrost for tomorrow. A ribeye
That should be nice... :)
Just some cheese and biscuits tonight, enjoyed with a nice bottle of red in front of a roaring wood burner:
https://imagizer.imageshack.com/v2/1024x768q90/921/XcTAjz.jpg
Nice and cosy.... The Brie de Meaux (best Brie you can buy) is 'oozing' (exactly as it's served in France), and flavour-wise, just incredible!:cool:
Marco.
I had a mini apple crumble and lactose free cream. A min in micro.. Wasn't hungry. Oh had a slither of mousetrap first.
Yeah, what you see there does us about 3 meals, and what's left is used in sauces, etc - nothing gets wasted!:)
Seriously though, if you like Brie, then Brie de Meaux is king (made with unpasteurised milk): https://cooking.stackexchange.com/questions/84450/what-is-the-difference-between-a-brie-and-a-brie-de-meaux
https://imagizer.imageshack.com/v2/1024x768q90/921/MFo3E0.jpg
Look at the texture of the skin and 'yellowy' colour of the cheese itself. It's a different animal from the 'taste of cardboard' (in comparison) 'chalky white' stuff most commonly sold:
https://imagizer.imageshack.com/v2/1024x768q90/924/h9MMrR.jpg
Plus, Brie or Camembert cheese that's too young, and not been allowed to mature, is always rather bland and tasteless, compared with the Meaux variety..
Marco.
Spicy loin chops
https://live.staticflickr.com/65535/49358127236_d5dda6ed9c_h.jpg
Looks nice, Roy - but is that FOUR chops??:eek::eek:
Marco.
Looks nice, Roy - but is that FOUR chops??:eek::eek:
Marco.
Yes, just the 4 little 'uns (well I'd not had anything all day except a bacon sarnie for brekkers & half a tub of celebrations for lunch :lol: )
Lol... So when does the new year diet start?;)
Marco.
Lol... So when does the new year diet start?;)
Marco.
1st January 2021 :)
:lolsign:
Aye, after a couple of good farts, you're good to go again!!:D
Marco.
did my shopping at sainsburys... fridge full to overcrowding so will have to eat some space :D
Cool... Did you remember the De Cecco spaghetti and Parmigiano Reggiano?;)
Marco.
not this time.. got enough fresh pasta for now... didnt have the good stuff in stock so left it for now.. not got a lot of pasta food anyway
Steak for tonight. Just conditioning temp wise..
Was going to have veg with it but ended up cutting too many chips.
Veg can do tomorrow.. Lol https://uploads.tapatalk-cdn.com/20200110/93bc5ed6de72f4c9c6588d44599df678.jpg
according to code it was cut etc by ST MERRYN MEAT LTD of Merthyr Tydfil. supplied to me by Donald Russell Scotland..:eyebrows:
Label is obscuring which cut of Ribeye it is but i suspect it is short loin.
Looks good, but I don't get the Merthyr Tydfil bit... It's supposed to be 100% Scottish produce!:scratch:
Marco.
origin is uk.. code 7176 relates to that meat processing estabishment.. At least its all there and traceable.. got it out of packet now.. it looks nice and Looks like chuck end of ribeye(the best bit)
Yeah but for me the origin should be Scotland. It's sold and marketed as being Scottish produce, so stuff shouldn't be coming from bloody South Wales!:doh: How does that improve freshness?
When I go to my local butcher, I'm buying meat from 10 mins up the road in a farm in North Wales, so I know it's as fresh as it possibly can be, and if I lived in Scotland, I'd expect the same, in terms of its Scottish provenance.
Anyway, I'm sure you'll enjoy your steak, but I personally won't be buying anything else from DR (not that I have for ages anyway), as it's patently not what it says it is.
Marco.
Looks nice.. Might be Scottish beef, but the pro easing was done in Wales. https://uploads.tapatalk-cdn.com/20200110/95efaafb6e52ce0618c1306b5c54880c.jpghttps://uploads.tapatalk-cdn.com/20200110/d00081c147d86a62505b0117b28112fe.jpg
Looks nice.. Might be Scottish beef, but the pro easing was done in Wales.
Sorry, what's "pro easing"?:hmm:
My point is, mate, the WHOLE PROCESS from start to finish should've been done in Scotland, as that's the image that the company portrays - and their stuff (at full price) isn't exactly cheap.
Marco.
Sorry, what's "pro easing"?:hmm:
My point is, mate, the WHOLE PROCESS from start to finish should've been done in Scotland, as that's the image that the company portrays - and their stuff (at full price) isn't exactly cheap.
Marco.
totally concur. but you read label.. here are the eec no's.. should have been processing..lol
steak was cooked to 66c
well site doesnt say scottish meat etc.. was a lovely flavoured steak
totally concur. but you read label.. here are the eec no's.. should have been processing..lol
No worries. See here: https://www.donaldrussell.com/about-us
...and I quote: "We hold a Royal Warrant and are renowned for the quality of our hand cut steaks and roasts. Our small team of Aberdeenshire butchers made our name serving some of the most prestigious hotels and Michelin-starred restaurants worldwide."
So you wonder why can't the whole lot be done in Aberdeen [for me the bit in bold and the subsequent purported quality and freshness of using LOCAL, i.e. Scottish, produce is the KEY selling point], and why instead the meat has to go to a processing plant in South Wales? When I buy steaks from my local butcher, the meat hasn't been for a tour around the UK!:D:rolleyes:
The question I'd ask be asking them is *exactly* where is the meat being sourced from and exactly what the role is of their "small team of Aberdeenshire butchers" in the whole process...?
It's a major bugbear of mine when I'm being sold something that is fundamentally different from what I was expecting. Despite what it says in their website in black and white, Donald Russell pitches itself as being Scottish, and indeed as "Scotland's Finest Butcher", so that's where their produce should come from. End of.
Anyway, glad you enjoyed it!:cool:
Marco.
further down it says, We only ever consider traditionally reared, grass-fed cattle from the very best British farms. Their low stress lifestyle, natural diet of fresh green grass allows the beef to develop a full, rounded flavour and fine marbling. Gentle walking around the fields builds healthy muscle tone – essential for the best finished texture. The result is world class, richly marbled, flavoursome beef, every single time.
I guess they get the best meat they can find at the right price for them.. Quality seems good tho as it did taste better than any other ribeye ive had.
Yeah I get that, mate, but my point still stands. They're either Scottish or they're not. I guarantee that ultimately it'll be more about price than anything else!;)
Anyway, the bottom line is that you enjoyed your steak:)
Marco.
Gnocchi with left over sauce from last night to which I added a sliced rare sirloin steak (and I remembered the parmesan this time :) )
https://live.staticflickr.com/65535/49363500712_062fe22d9d_b.jpg
Macaroni
Look lovely.
https://uploads.tapatalk-cdn.com/20200111/d40949416c4374b33d44a5f5abd8d5f5.jpg
Boneless lamb leg, fried rosemary potatoes, green beans, roasted veg and gravy..(homemade of course)
https://uploads.tapatalk-cdn.com/20200111/5f697daee3f1149aa3197bd69108f4ef.jpg
wallop. hit the spot :)
The last one, Granty, looks fab, and probably one of the best and most well-balanced plates of food I've seen you produce!:) :clap:
Also probably one of the few times I've seen you make a sauce or a gravy/jus!!
Marco [likes 'wet' food, and his sauces and gravy].
The last one, Granty, looks fab, and probably one of the best and most well-balanced plates of food I've seen you produce!:) :clap:
Also probably one of the few times I've seen you make a sauce or a gravy/jus!!
Marco [likes 'wet' food, and his sauces and gravy].
filled in the details.. took a wee while but managed thanks to the trusty ninja foodi..
Can’t remember the last time I cooked on a Saturday night - usually my night off and a takeaway - but tonight was steak night - fillet steak, herb potato wedges, garlic sautéed spinach and broccoli a la Madrid - very nice, washed down with a 2012 old vines Grandeza. https://uploads.tapatalk-cdn.com/20200111/166bf70a6a554691625bc7c1317a3688.jpg
filled in the details.. took a wee while but managed thanks to the trusty ninja foodi..
After burning the wedges a bit tonight and seeing how good your chips always look we’ve just ordered one after umming and aahhing for weeks. Only worry is the size of the thing and where I am going to store it!
After burning the wedges a bit tonight and seeing how good your chips always look we’ve just ordered one after umming and aahhing for weeks. Only worry is the size of the thing and where I am going to store it!Good you'll like it so much you'll leave it out. It's better than a cooker. That, a job and a microwave and it's all you'll need ever really unless your making a really big bird etc does a nice chicken.
Can’t remember the last time I cooked on a Saturday night - usually my night off and a takeaway - but tonight was steak night - fillet steak, herb potato wedges, garlic sautéed spinach and broccoli a la Madrid - very nice, washed down with a 2012 old vines Grandeza. https://uploads.tapatalk-cdn.com/20200111/166bf70a6a554691625bc7c1317a3688.jpg
Looks nice, Alex [steak seems to be nicely cooked]. All that's missing is peppercorn sauce!;)
Marco.
Looks nice, Alex [steak seems to be nicely cooked]. All that's missing is peppercorn sauce!;)
Marco.
Would usually be blue cheese, but we're on a health kick! :)
Lol - I prefer peppercorn or red wine sauces with steaks:)
Health kick? Pah - just eat a bit less of it, or do more walking/exercise to work off the added calories... There's always a way round things. Marco's rule No1: never deprive yourself of what you like, as life's too short!
:exactly:
Marco.
Health kick? Pah - just eat a bit less of it, or do more walking/exercise to work off the added calories... There's always a way round things.
In 2016 I quit the fags, and by the start of 2017 I was very nearly 17 stone. So, 2017 was a year of eating less and moving more, and for almost 2 years I made sure I did 10,000 steps a day, and watched what I ate/drank - lost 4 1/2 stone, but in 2019 I was bored of it and ended up gaining a couple of stone back. 2020 is very much a compromise year - as you suggest, eat less and do more, as well as consume more responsibly, so the steak today was the only meat we've eaten this week, and as it was fillet it was great to enjoy the flavour - and save a few calories without the sauce. :)
No worries, mate. I get that. Enjoy the benefits of compromise, and above all, what feeling happy (not bored or pissed off) brings to the well-being/good-health table, as I suspect that you were happier/enjoyed life more in 2019, despite being a little heavier, than you were the year before!;)
Marco.
My well liked oatmeal stuffing.
Again done in ninja at fraction of time.
Tastes great.
Going to daughters tonight so take it with mehttps://uploads.tapatalk-cdn.com/20200112/17618f143ab52ec4c637e438a1c59ffa.jpg
Made in 1968
12-01-2020, 15:37
Would usually be blue cheese, but we're on a health kick! :)
Knock the weight pounding offenders on the head
Booze - Take-aways/Junk Food - Fizzy pop youll be onto a winner straight away. Other than those i would not recommend doing what most dieters do & that cut everything out.. Small potions eating half a mans calorie allowance a day with excersise lost me over 4 Stone in less than a year.
Knock the weight pounding offenders on the head
Booze - Take-aways/Junk Food - Fizzy pop youll be onto a winner straight away..
I don't disagree, but booze, *enjoyed in moderation*, and combined with regular exercise, needn't be fattening. It's also enjoyable. And you've got to have some vices in life!;)
When you used to drink booze, did you ever enjoy it in moderation?:D
Marco.
Made in 1968
12-01-2020, 16:01
I recommend no booze because when people have a glass of wine they cannot help but have another which applies more to beer. Booze is wasted calories. a bottle of red is about 500 calories.. I no longer see the point in drinking at all.
No i never drank in moderation because i drank to get drunk, absolutely no other reason cos i do not like the taste of alchol believe it or not & without out it i feel a million times better, even a Glass of wine would have me feeling shite so moderation with me is as bad as a gallon
I recommend no booze because when people have a glass of wine they cannot help but have another...
Yup, I appreciate that, but not *everyone* is like that, dude, certainly not me, and others here I know are the same. Wine, for me, is simply an accompaniment to food, so a couple of glasses with a meal is plenty. What's left in the bottle, if Del doesn't drink it, is kept for the next day:)
No i never drank in moderation because i drank to get drunk...
And that was your problem... I never drink alcohol to get drunk.
Also, I don't drink wine just because I like the taste of alcohol, although that's obviously part of it, but rather to taste the GRAPES and lovely fruit flavours of various types of wine from different countries. If was just for the sake of drinking alcohol, then any cheap plonk would do!;)
Marco.
Made in 1968
12-01-2020, 18:30
Great avatar Marco.. Cant beat those ten bob Millionaire Pads
:lol:
Tee-hee....:eyebrows:
You recognise, sir?
Marco.
Made in 1968
12-01-2020, 18:44
:eyebrows:
I like this:
http://imagizer.imageshack.us/v2/xq90/921/diHxNx.png
Made in 1968
12-01-2020, 19:33
lol
Salmon and roasted veg..
https://uploads.tapatalk-cdn.com/20200113/2547198f4e2d7fb7efe97b35eb38dd29.jpg
lovely flavour
Scotch broth/veg soup.. Take your pic.. Very nice tho
Daughter made it https://uploads.tapatalk-cdn.com/20200113/3c898c9b494225e26aa0e28a1f9b7303.jpg
hifi_dave
13-01-2020, 16:30
Scotch broth/veg soup.. Take your pic.. Very nice tho
Daughter made it https://uploads.tapatalk-cdn.com/20200113/3c898c9b494225e26aa0e28a1f9b7303.jpg
Looks good. Is there a nice crispy roll to dip in it ?
Looks good. Is there a nice crispy roll to dip in it ?
nah, i dont eat bread very often as it disagrees with me
walpurgis
13-01-2020, 16:39
nah, i dont eat bread very often as it disagrees with me
In what way Grant? I sometimes wonder if bread agrees with me.
In what way Grant? I sometimes wonder if bread agrees with me.
I get bagged up etc and sometimes irritble bowel-ish. Its not wheat as im ok with pasta etc, so think its yeast.
hifi_dave
13-01-2020, 17:12
Does Sourdough bread have yeast in it ? What about Soda bread ?
Does Sourdough bread have yeast in it ? What about Soda bread ?
sourdough does.. soda doesnt. i will be ok with it. i used to make it
hifi_dave
13-01-2020, 17:24
You're so talented. Last time I attempted bread it was used for a rockery..:eek:
Lol, I blame my last sourdough culture for it tbh. I think it went funny and poisoned me.
Never been well with bread since. Think I made a soda once and it was OK.
Sodabread is easy. 5 mins and bang it in oven. You've got to be quick as when you combine the wet with the dry the raising reaction starts and only lasts for about 10 mins. So fast as you can combine the better. Have everything ready.
I use American soda powder as its double rise. You get the standard rise as in chemical reaction of the acid, plus it rises with heat as well.
Clabber girl.
https://uploads.tapatalk-cdn.com/20200113/6f183aa398e1c574570987718d6d5a09.jpg
Asian inspired sea bass and vegetable rice, made up from what I had lying around, and was lovely, filling and healthy. [emoji846] https://uploads.tapatalk-cdn.com/20200113/a16e3a9e256d2b5b7f22bbf00969b269.jpg
What's on the fish Alex?
1 Red and 1 green chillies, 2 cloves of garlic all chopped super tiny, juice of a lemon, half-a-teaspoon of cumin and salt and pepper. Very simple but tasted great. [emoji846]
The marinade was for two fillets, by the way, loosely wrapped in foil and baked for 18 minutes.
Yum Tum cheat stylee i.e. a jar of paste. But adorned with lots of extras for that awesome factor.
Basically it's really just tomato chilli fish soup, though.;)
Note I didn't really follow a recipe I just 'did it'. Authenticity factor low.
Had that jar of paste around for months. Ever since Marco started posting his inferior efforts:D;)
When he learns to follow me and not try to attempt to lead, he will learn. Alas.... LOL.
https://uploads.tapatalk-cdn.com/20200113/d2ac5f3036619f1865040a6b9b1333c0.jpg
Made in 1968
13-01-2020, 19:55
Stir fry tomight.. Just brought some Pak choi in with me, yum yum..
Yum Tum cheat stylee i.e. a jar of paste. But adorned with lots of extras for that awesome factor.
Basically it's really just tomato chilli fish soup, though.;)
Note I didn't really follow a recipe I just 'did it'. Authenticity factor low.
Had that jar of paste around for months. Ever since Marco started posting his inferior efforts:D;)
When he learns to follow me and not try to attempt to lead, he will learn. Alas.... LOL.
https://uploads.tapatalk-cdn.com/20200113/d2ac5f3036619f1865040a6b9b1333c0.jpg
:D:lolsign:
Looks great, sexy chops! I note you've reduced the coriander now, too:ner:
Marco.
Roast pork curry
https://uploads.tapatalk-cdn.com/20200113/f34fe6cbbcba4fda356f68cb1821338a.jpg
Another Roy-boy classic:thumbsup:
Marco.
That looks awesome Roy :thumbsup:
:D[emoji38]sign:
Looks great, sexy chops! I note you've reduced the coriander now, too:ner:
Marco.Well done. You took the chain yank well.
Respect!:);)
Another Roy-boy classic:thumbsup:
Marco.
That looks awesome Roy :thumbsup:
Cheers. Was delicious (even without chips)
Well done. You took the chain yank well.
Respect!:);)
Lol - it's 'cos no-one else yanks it like you:kiss:
:eyebrows:
Marco.
Making a bit of topside roast for tomorrow
https://uploads.tapatalk-cdn.com/20200114/d878ce8f294d996fa91a1fe7d5cc7d3d.jpg
https://uploads.tapatalk-cdn.com/20200114/eeefe4f542f8008a1eee5611d447278c.jpg
Looks good.. Hits 65c on the therm so cooked through. https://uploads.tapatalk-cdn.com/20200114/85027b413ce5e1210a2318026272d09e.jpg
Cooked with mixed herbs it tastes great. Slight pink tinge about right.
We like a pink minge.. Tinge I mean
https://uploads.tapatalk-cdn.com/20200114/f330cbdc1c2c5bec01a43694b2345aed.jpg
Quality! Just needs a nice gravy now.... ;)
Marco.
Roast beef, yorkies, mash and green beanshttps://uploads.tapatalk-cdn.com/20200114/79d8028594742d70d8d014acf6eca961.jpg
Lovely grub, mate! Did you do the Yorkies, too?:)
Marco.
nope i bought them made.. too much effort for one person really:) was nice. Gravy was out of a jar but i added a bit of parsley, butter and soy to get a better flavour and finish. worked well
Still looks good mate, and bet it tasted it, too!;)
Marco.
beans were a little overcooked.. steamed them too long.. hey ho you learn..
Roast chicken, roasties, stuffing balls, Savoy cabbage, carrots & 'Uncle Roy's' Yorkshire puds (which didn't rise as much as they should have :( )
https://live.staticflickr.com/65535/49386131907_58a40f2147_h.jpg
Roast chicken, roasties, stuffing balls, Savoy cabbage, carrots & 'Uncle Roy's' Yorkshire puds (which didn't rise as much as they should have :( )
https://live.staticflickr.com/65535/49386131907_58a40f2147_h.jpgLooks good. Similar to what I had on Sunday at daughters
Fried Gloucester Old Spot
Stoke's Chilli Jam
Dijon
Fried leftover horseradish mash
Jalepeno gravy (I will do that again)
Fried field mushroom
Beans
Better than it looks.
https://uploads.tapatalk-cdn.com/20200114/c1b78af9ef71c1cf51e89ab47180ea7c.jpg
Interesting combo of flavours, Justers. What were the sausages like?:)
Marco.
P.S Are you still drinking coffee, or have you given it up? Grant's all lonely up there...;)
Looks fab, Grant. Done in the Ninja? Looking forward to ours arriving.
Pasta meatballs.. That's a spicy meatball.. https://uploads.tapatalk-cdn.com/20200115/948485894adcaf574b9186ed8ad2ad17.jpg
Some food that needed cooking, so it'll now go into freezer for later. Had too much grub lolhttps://uploads.tapatalk-cdn.com/20200115/61604fdd42a8407b2a054c69557b79d2.jpg
All bagged up. Dishes done etc..
Been cooking some salmon cut beef too I got today cheap in Sainsbury.. Looked perfect so cooked it up.
Browned in pan then pressure cooked in foodi.
Will finish is off in pan again.
https://uploads.tapatalk-cdn.com/20200115/f8ba9e6e5568b333c4a7ad24d17aa4a5.jpghttps://uploads.tapatalk-cdn.com/20200115/42c6fb6f7701d1abb97ae4d27ca5e180.jpg
You’ve been a very busy boy Grant! Good stuff.
walpurgis
15-01-2020, 21:19
I had cheese on toast with baked beans. It was lovely, but not exciting enough for a piccie. :)
Not overly hungry so having some top chips.
https://uploads.tapatalk-cdn.com/20200116/d203e7efce02b9331a11edd70328bc04.jpg
Made in 1968
16-01-2020, 16:40
Pork Chops
Pork Chops
Try and take some piccies next time, dude. We like to see what folk's grub looks like:)
Marco.
P.S Do you like the OAP in my avatar?;)
Made in 1968
16-01-2020, 17:50
Try and take some piccies next time, dude. We like to see what folk's grub looks like:)
Marco.
P.S Do you like the OAP in my avatar?;)
No point in pictures i dont fart about with meals just stick em on a plate & nosh..
Already mentioned the Ten bob millionaire elsewhere. Same age as me yet i look a lot younger lol
Lol - he's a year older than me and my dad looks younger!:D
Marco.
After a nice dinner last night in Planet Hollywoods up town it's back down to earth, as a change from rice with me curry I went for noodles & (wait for it..) CHIPS :D
https://live.staticflickr.com/65535/49395363451_1cd6895c63_b.jpg
Respectable portion of chips there, Royster:D
Marco.
Interesting combo of flavours, Justers. What were the sausages like?:)
Marco.
P.S Are you still drinking coffee, or have you given it up? Grant's all lonely up there...;)Waitrose meat counter sausages are on a par with the best I have ever found anywhere at the moment. Really. No butchers I have known have made better.
You could hit the Old Spot for being under seasoned, but the meat quality is outstanding and I think whoever really makes them is trying to get that through.
Had more pork in the form of this. Outstanding pork will buy again.
Can't compete with Granty boy;)https://uploads.tapatalk-cdn.com/20200116/f051ae509848c7f10463bd0d9c694cb3.jpg
Interesting one on the Iberico... Old Spot I know well, and is superb:)
Come on though, get some of your crema-explosion espressos on. as I've missed seeing them:cool:
Marco.
A wee snack from the local Turkish chippy
https://uploads.tapatalk-cdn.com/20200117/82bc4b62426f8ce94d33146eae79cb31.jpg
Roy, you really should stop having those intimate little dinners for two......unless someone else is eating with you.
P.s. where’s the bread and butta these days?
Roy, you really should stop having those intimate little dinners for two......unless someone else is eating with you.
P.s. where’s the bread and butta these days?
I know, there was far too much food for one, I had to leave some of the salad :D
Yes, I've been neglecting 'buppy'
Red Leicester and Monterey Jack Jalepeno Focaccia rolls just out of the oven.
https://uploads.tapatalk-cdn.com/20200119/4d9af9345e3f0525f91de4e774eb317e.jpg
mightymonoped
19-01-2020, 10:22
Red Leicester and Monterey Jack Jalepeno Focaccia rolls just out of the oven.
https://uploads.tapatalk-cdn.com/20200119/4d9af9345e3f0525f91de4e774eb317e.jpg
Good combo! [emoji106][emoji4]
Sent from my iPhone using Tapatalk
Yup, those look well tasty!:)
Marco.
Del makes this from time to time during the winter months, as it's really hearty and tasty! First, the prep (cabbage leaves have been boiled and stuffed/wrapped around the pork):
https://imagizer.imageshack.com/v2/1024x768q90/923/A2SoYZ.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/X0jDnw.jpg
Into the pan with some of the stuffed peppers:
https://imagizer.imageshack.com/v2/1024x768q90/923/eBoARC.jpg
Cooking away nicely with some garlic, smoked paprika, passata and tomato puree added:
https://imagizer.imageshack.com/v2/1024x768q90/922/C9mE4Q.jpg
Served up and enjoyed with some crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/924/pPzD6S.jpg
....and a stonking full-bodied red wine from the Pfalz area of Germany!
Yum!:cool:
Marco.
mightymonoped
19-01-2020, 11:29
Del makes this from time to time during the winter months, as it's really hearty and tasty! First, the prep (cabbage leaves have been boiled and stuffed/wrapped around the pork):
https://imagizer.imageshack.com/v2/1024x768q90/923/A2SoYZ.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/X0jDnw.jpg
Into the pan with some of the stuffed peppers:
https://imagizer.imageshack.com/v2/1024x768q90/923/eBoARC.jpg
Cooking away nicely with some garlic, smoked paprika, passata and tomato puree added:
https://imagizer.imageshack.com/v2/1024x768q90/922/C9mE4Q.jpg
Served up and enjoyed with some crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/924/pPzD6S.jpg
....and a stonking full-bodied red wine from the Pfalz area of Germany!
Yum!:cool:
Marco.
Good hearty Winter fud! Looks delish.
Sent from my iPhone using Tapatalk
rolls look good... ive got scotch broth on the stove.... well i think thats what its to be :eek:
Good hearty Winter fud! Looks delish.
Sent from my iPhone using Tapatalk
i'll do without the cabbage, but the rest looks fine
Thanks, guys... It was delish. Cabbage is very good for you, and super-tasty if cooked right!:ner:
In this recipe though, it's really just a carrier for the rice and pork:)
Marco.
Still got a bit of cooking to do but coming onhttps://uploads.tapatalk-cdn.com/20200119/77654662ac73f387c8d5d1f564531da7.jpg
Nice bit of soupage there so far, dude:)
I'm having king prawn pil-pil later (spicy dish with lots of chilli, garlic and olive oil), followed by veal escalopes in a fresh lemon and parsley sauce. Pics to come!
Marco.
It is starting to taste goodhttps://uploads.tapatalk-cdn.com/20200119/0f5d0ed1dc59e59f59411d037e1792c5.jpg
With some soda bread chunks I make earlierhttps://uploads.tapatalk-cdn.com/20200119/7251995e09198aaa0534834128c05b59.jpg
soup and soda was good
Good combo! [emoji106][emoji4]
Sent from my iPhone using TapatalkNot bad. More Jalepenos next time. They shrink a lot when on top like that.
Prawn pil-pil (also with slices of Iberico Chorizo, for an added 'extra dimension'):
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Lots of lovely juice to dunk some bread in! *That* was bloody lurvely:)
Pics of the veal escalopes to follow.... :cool:
Marco.
mightymonoped
19-01-2020, 15:41
Just leafing through this birthday prezzy from my sister. It’s an absolute treasure-trove of Mediterranean living and cooking. A travel book and compendium of great rustic recipes and methods.
Love it.
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Now that's the kind of book that would interest me to read!:thumbsup:
Marco.
As promised, pan-fried veal escalopes in a fresh lemon, butter and parsley sauce, with accompanying seasonal fresh veg:
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Gorgeous.... We defo don't eat enough veal in the UK [and can be quite hard to get] - in Tuscany, it's more popular than chicken!:)
Marco.
ah, more like it... looks very nice
Lol - cheers! But what do you mean by "more like it"? Were the prawns disappointing?:D
Marco.
Lol - cheers! But what do you mean by "more like it"? Were the prawns disappointing?:D
Marco.
yeah, i dont like em :ner:
Haha... I know! So in that case judge the dish instead on its presentation:)
Those were top-notch king prawns, bought from the fishmonger, and very juicy/succulent, tasty and perfectly cooked by Princess Del!:eyebrows:
Marco.
Oh yes she did it very well, as wast the Cabbage parcels.
mightymonoped
19-01-2020, 18:54
Tonight’s tea. Roast Duck in Wine & Redcurrant Jus. With Mustard Mash, Green Beans, Roast Carrots and steamed Asparagus with a Lemon Mayo.
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Nice, Tony. Love a bit of duck... Have you ever attempted a confit?:)
Marco.
Oh yes she did it very well, as wast the Cabbage parcels.
Cheers, she says that you're a nice man:)
Marco.
mightymonoped
19-01-2020, 19:35
As promised, pan-fried veal escalopes in a fresh lemon, butter and parsley sauce, with accompanying seasonal fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/924/xRULyj.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/aAGH3i.jpg
Gorgeous.... We defo don't eat enough veal in the UK [and can be quite hard to get] - in Tuscany, it's more popular than chicken!:)
Marco.
Yummola! I do love veal (and king prawns too [emoji4])
Top notch! [emoji106]
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mightymonoped
19-01-2020, 19:36
Nice, Tony. Love a bit of duck... Have you ever attempted a confit?:)
Marco.
Never have, but plan to. Will do when I get some Duck Legs I think. [emoji4]
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InThe Sticks
19-01-2020, 19:44
Nice grub as always.
Not sure if it’s been mentioned on here before, but i think its worth a shot if it hasn’t.
And that’s “velveting” meat/prawns.
Personally i use the cornstarch, egg white and rice vinegar method in water rather than oil and have been doing so for years.
I tend to eat a lot of stir fry, Tom Yum etc etc and it really does make the difference for a little time spent. The pork, chicken or beef will be so much more juicy and tender.
I had Fajitas tonight using that method which made me think of mentioning it.
If you haven’t tried it, then do!
Theres plenty on t’web about it.
Enjoy.
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