OK, What's For Lunch or Tea Today?

[struth]

looks lovely. grater did a nice job of cheese too.. difficult getting good graters i find. topmarks to the little lady, big chef:lol:

[mightymonoped]

Today's lunch....

Aldi's Specially Selected Bronze Die Pasta Papparedelle, with Del's home Ragu sauce, served with Parmigiano Reggiano DOP, and sprinkled with fresh flat-leaf parsley:

https://imagizer.imageshack.com/v2/1024x768q90/921/FGXIfG.jpg

https://imagizer.imageshack.com/v2/1024x768q90/924/8wC8d3.jpg

...all washed down with a nice glass of Chianti Riserva DOCG. Hit the spot nicely!:cool:

Marco.

Hot damn that looks appetising! [emoji4][emoji14]


Sent from my iPhone using Tapatalk

[User211]

I agree it's fantastic. Best foodie post for a while.

[struth]

Oddly I'm having something similar although not so well done.

https://uploads.tapatalk-cdn.com/20200208/204fdb42f5537382cc346a41d5228667.jpg

[Marco]

Cheers, guys. Snapped it quickly on Del's phone while it was being served. Sometimes pics just come out better than others:)

In terms of graters, for me there's nothing to beat a microplane: https://www.amazon.co.uk/Microplane-0098399450049-Gourmet-Fine-Grater/dp/B001AEHDHI

Marco.

[mightymonoped]

In terms of graters, for me there's nothing to beat a microplane: https://www.amazon.co.uk/Microplane-0098399450049-Gourmet-Fine-Grater/dp/B001AEHDHI

Marco.

Was just about to say the same thing [emoji4]



Sent from my iPhone using Tapatalk

[User211]

Par boiled King Edwards extra virgin olive oil oven chips. More like roast potatoes than chips.

Puree of sweet Romano pepper, salad onions, cherry tomayies, garlic, star anise, ev olive oil, red wine vinegar, agave nectar, seasoning and a splash of water. A great way to eat baked Sea Bream.
https://uploads.tapatalk-cdn.com/20200208/74a51104132734eb0610b339b50291d8.jpg

[mightymonoped]

Par boiled King Edwards extra virgin olive oil oven chips. More like roast potatoes than chips.

Puree of sweet Romano pepper, salad onions, cherry tomayies, garlic, star anise, ev olive oil, red wine vinegar, agave nectar, seasoning and a splash of water. A great way to eat baked Sea Bream.
https://uploads.tapatalk-cdn.com/20200208/74a51104132734eb0610b339b50291d8.jpg

Nice! [emoji106]


Sent from my iPhone using Tapatalk

[mightymonoped]

Boigaz!

CBA with too much preparation today, Had some beef mince so I made some burgers (added a bit of salt and pepper, Sauce Shop Ketchup, semolina and egg to bind). Cooked them on the griddle and then put them on griddled burger bun with sliced gherkin, topped with mature cheddar and a bit of hot sauce.

Blasted them under the grill to melt the cheese, then added more Sauce Shop ketchup, sliced tomato and Hot Horseradish to finish.

Wolfed down with a big glass of Le Petit Train Syrah.

https://uploads.tapatalk-cdn.com/20200208/14a3cd8648f6dc67e176a009ffc2c0d5.jpg


Sent from my iPhone using Tapatalk

[User211]

Look great. And with Sauce Shop ketchup must have been awesome;)!

[Marco]

Tonight\s tea.... Steak pie, from the local butchers, with home-made mash and gravy, served with baby carrots and garden peas:

https://imagizer.imageshack.com/v2/1024x768q90/924/zgKXnL.jpg

https://imagizer.imageshack.com/v2/1024x768q90/924/uvs87e.jpg

Marco.

[Marco]

Par boiled King Edwards extra virgin olive oil oven chips. More like roast potatoes than chips.

Puree of sweet Romano pepper, salad onions, cherry tomayies, garlic, star anise, ev olive oil, red wine vinegar, agave nectar, seasoning and a splash of water. A great way to eat baked Sea Bream.
https://uploads.tapatalk-cdn.com/20200208/74a51104132734eb0610b339b50291d8.jpg

Top-notch, Justers!:thumbsup:

Just the sort of flavours I like:)

Marco.

[Alex_UK]

Some great looking meals there guys!

I had another go at chicken kebab “fakeaway” and nailed it if I do say so myself. :)

https://uploads.tapatalk-cdn.com/20200208/2a9dc5fa941a6e049bc6025a82f34b11.jpg

Though maybe not the photography!

[Marco]

Boigaz!

CBA with too much preparation today, Had some beef mince so I made some burgers (added a bit of salt and pepper, Sauce Shop Ketchup, semolina and egg to bind). Cooked them on the griddle and then put them on griddled burger bun with sliced gherkin, topped with mature cheddar and a bit of hot sauce.

Blasted them under the grill to melt the cheese, then added more Sauce Shop ketchup, sliced tomato and Hot Horseradish to finish.

Wolfed down with a big glass of Le Petit Train Syrah.

https://uploads.tapatalk-cdn.com/20200208/14a3cd8648f6dc67e176a009ffc2c0d5.jpg


Yumsters... Wish you could get as good in most pubs! Sadly not... Top job, Tony:cool:

Marco.

[Marco]

I'm not a kebab person, Alex, but it'd eat yours before I would that of any carry-out place, as I'd know it was fresh and cooked in a spotless, fly-free environment!:)

The very things that doesn't apply to most carry-outs...

Marco.

[mightymonoped]

Look great. And with Sauce Shop ketchup must have been awesome;)!

Adding a bit to the mince made all the difference, they even tasted great on their own, when they were cold.

Am thinking it would be good to add to mince with Moroccan Spices and do as kofta type thingie. [emoji4]


Sent from my iPhone using Tapatalk

[InThe Sticks]

Home made egg, butter and honey rolls…

https://i.imgur.com/uQGo47N.jpg

then filled with beef, horseradish, onions and a red wine gravy..

https://i.imgur.com/gBLDYgK.jpg

I need about a weeks sleep after that!

[mightymonoped]

Home made egg, butter and honey rolls…

https://i.imgur.com/uQGo47N.jpg

then filled with beef, horseradish, onions and a red wine gravy..

https://i.imgur.com/gBLDYgK.jpg

I need about a weeks sleep after that!

Yes please! [emoji106][emoji4]


Sent from my iPhone using Tapatalk

[User211]

Home made egg, butter and honey rolls…

https://i.imgur.com/uQGo47N.jpg

then filled with beef, horseradish, onions and a red wine gravy..

https://i.imgur.com/gBLDYgK.jpg

I need about a weeks sleep after that!Curious about the rolls. Got the recipe?

[InThe Sticks]

250 grams of Marriages very strong Canadian white flour
160 ml of egg, water and milk mix
3/4 tbsp honey, 1/2 tbsp olive oil
25 grams butter
1/2 tsp salt, 1/2 tsp sugar
3/4 tsp easy bake yeast
All the above is approximate as i kinda made it up as i went along.
Chuck it all in the bread machine on a dough cycle and give it it’s first rise. Then knock it back, shape, rise again then bake for 20 minutes with a tray of water in the bottom of the oven.
About 10 minutes effort on my part.

[User211]

Thanks may give it a go. Is that one egg in there? And equal water/milk?

[InThe Sticks]

Sorry, yes it is.

[Marco]

Rolls look *really* top notch, Jon! However, I'd have been a Philistine and put some jumbo hot dogs in!:D

Marco.

[struth]

Lasagne todayhttps://uploads.tapatalk-cdn.com/20200209/a3f28c5a98bef07b6cc839287c1fb550.jpg

[struth]

Sloppy but nicehttps://uploads.tapatalk-cdn.com/20200209/9516b5754a880571a38689d41913a125.jpg

[Marco]

Lol - it's hard to make lasagne look good. I'd have left it inside the dish and just snapped it as it came out the oven, rather than plated it up. I'm sure it tasted great, though!:cool:

Marco.

[Marco]

There's a rather good game butchers in Chester, so when we were in last time we picked up some partridge, and this is the result...

Roast partridge, wrapped in air-dried streaky bacon with 'pigs in blankets', in a rich red wine jus with black olives and shallots, served with baby carrots, mange-tout, rosemary and garlic-roasted potatoes and homemade cauliflower and broccoli Mornay:

https://imagizer.imageshack.com/v2/1024x768q90/921/15iaOD.jpg

https://imagizer.imageshack.com/v2/1024x768q90/923/YkgGLd.jpg

...washed down with a rather splendid bottle of Haut-Médoc:

https://imagizer.imageshack.com/v2/1024x768q90/924/F85X0B.jpg

:cheers:

Marco.

[struth]

looks great... pigs too :D

ive got a chunk of brisket on.. its a different way of cooking so we will see

[Marco]

Cheers, it was very nice! Have you tried partridge before?:)

Look forward to seeing your brisket.....

Marco.

[struth]

Cheers, it was very nice! Have you tried partridge before?:)

Look forward to seeing your brisket.....

Marco.

once when in my 20's at a hotel in Edinburgh. Was nice.

[struth]

Looking goodhttps://uploads.tapatalk-cdn.com/20200209/26af0a3c249a4e907687c9756a7bb92b.jpg

[struth]

The lasagne left looked OK when is settled

https://uploads.tapatalk-cdn.com/20200209/3263c5c4a76cd528577936360fa6aa89.jpg

[southall-1998_mk2]

Looks vile.

S.

[InThe Sticks]

Looks vile.

S.

Wheres your effort then Shane?
Btw, a bag of greasy chips from the local kebab shop doesn't count.

[Made in 1968]

I prefer lasagne when its been stood.

[southall-1998_mk2]

Looking goodhttps://uploads.tapatalk-cdn.com/20200209/26af0a3c249a4e907687c9756a7bb92b.jpg


Oh, bloody hell Grant, flush that toilet! :ner:

S.

[mightymonoped]

Before....
Underneath all this are Moroccan chicken thighs (harissa, ras el hanout and zaatar) together with onions, garlic, red pepper, butternut squash, aubergine, tomato, lemon, green beans, green chilli, dried apricots, coriander and mint.
It’s going in....

https://uploads.tapatalk-cdn.com/20200209/91fa4520eabf37af0b00e4a91383941c.jpg


Sent from my iPhone using Tapatalk

[InThe Sticks]

I'm literally 5 minutes from you, get another table setting ready :D

[InThe Sticks]

Shane, give it a rest with the pointless words.
And speaking of words, heres two..

Salad
Employment

Feel free to try them.

[mightymonoped]

I'm literally 5 minutes from you, get another table setting ready :D

[emoji106] you’d have to brave the wind*


* and Storm Ciara too [emoji13]


Sent from my iPhone using Tapatalk

[Marco]

Shane, what you did earlier was very inconsiderate and also a total thread crap. Please don't do that again or you'll be out for a week. If you've got nothing positive to say on any specific thread, then say nothing. Ta.

Marco.

[southall-1998_mk2]

Shane, what you did earlier was very inconsiderate and also a total thread crap. Please don't do that again or you'll be out for a week. If you've got nothing positive to say on any specific thread, then say nothing. Ta.

Marco.


No problem. Go easy on the wine tonight! ;)

S.

[mightymonoped]

Before....
Underneath all this are Moroccan chicken thighs (harissa, ras al hanout and zaatar) together with onions, garlic, red pepper, butternut squash, aubergine, tomato, lemon, green beans, green chilli, dried apricots, coriander and mint.
It’s going in....

https://uploads.tapatalk-cdn.com/20200209/91fa4520eabf37af0b00e4a91383941c.jpg


Sent from my iPhone using Tapatalk

After....

https://uploads.tapatalk-cdn.com/20200209/6d0bf4e6c7d103322210018ef5a88e60.jpg


Sent from my iPhone using Tapatalk

[southall-1998_mk2]

Looks good, Tony.

S.

[mightymonoped]

Looks good, Tony.

S.

Thanks Shane, it’s going down a treat! [emoji4]


Sent from my iPhone using Tapatalk

[User211]

It really does look good Tony.

I sense a competitive tendency in this thread. No bad thing.

:)

[Marco]

No problem. Go easy on the wine tonight! ;)

S.

Oh, I'm finished now for the night. I only really drink wine during (some) meals. Lent is also coming in the next couple of weeks, and then it'll be SIX WEEKS without a drop of alcohol!

Marco.

[mightymonoped]

It really does look good Tony.

I sense a competitive tendency in this thread. No bad thing.

:)

Not from me, I’m just going through a ‘cooking spasm’ while I’m on my own for a bit. [emoji23] I tend to go through cycles, cooking, astronomy, origami (not for a while though), drawing. Music is always a constant though. [emoji445][emoji444]


Sent from my iPhone using Tapatalk

[Made in 1968]

Got some Rainbow trout in for tomorrow, ill try not to throw it by mistake this time. lol..

[Marco]

It really does look good Tony.

I sense a competitive tendency in this thread. No bad thing.

:)

Well, some of the grub you see here is a lot better than you'll find on most food forums!:)

For me, threads like this make AoS 'real' and show that our members have more going on in their lives than just a hi-fi addiction;)

Marco.

[Marco]

Got some Rainbow trout in for tomorrow, ill try not to throw it by mistake this time. lol..

Yes, I think that'll help improve the flavour:D

Marco.

[struth]

Brisket is finished.. A few thin slices and rest in chunks. Juices are an Argentinian mix and very tasty.
https://uploads.tapatalk-cdn.com/20200210/9b6e6d92d0710942567a98a037a499ef.jpg

[Alex_UK]

https://uploads.tapatalk-cdn.com/20200210/9781a63e1577baa06380e5f8cdb348ab.jpg

Last night’s Impromptu dinner at The Fountain in Tuddenham (which I think I’ve mentioned before, and is really good), I had pheasant, bacon and baby onion crumble - it was delicious!

[southall-1998_mk2]

Shane, give it a rest with the pointless words.
And speaking of words, heres two..

Salad
Employment

Feel free to try them.


Jon,

I've just demolished an oversized McDonald's meal. Don't worry, I saved you the fruit bag! Will pop it in the post later.

:ner:

S.

[struth]

Juices now gravy and meat into a sealing dish for storing when cold.

Ti's as tender as a tender thing.. https://uploads.tapatalk-cdn.com/20200210/37279570930815d93a6950e1e0a0777c.jpghttps://uploads.tapatalk-cdn.com/20200210/f419446bb04005dbf7faae6923023f0c.jpg

[struth]

Some mixed fish for a pie

Cooked in lemon and herbs. https://uploads.tapatalk-cdn.com/20200210/196db23b37bbe69bb1c392ef3bfed561.jpg

[struth]

Fish smells and tastes great.
5mins in a steaming bag.

https://uploads.tapatalk-cdn.com/20200210/f66f9750e7349c51f23355f840aa40f9.jpg

[Alex_UK]

going to make a nice pie that! :)

[struth]

Yip, vacuum sealer came. A present for my birthday along with a bottle of bourbon from my son.. Very nice gifts.

Eagle rare 10yr old.. From the buffalo trace stable this.. Had it many times in past so hopefully its still as good.
Sealer will be great for freezing stuff I make. I will be able to wrap most things. Tried and it workshttps://uploads.tapatalk-cdn.com/20200210/1d1b99fe8fc198f232e349b01c6c0e18.jpghttps://uploads.tapatalk-cdn.com/20200210/e28354bde3f365a1e65366adfd65086e.jpg

[Made in 1968]

Seen those Aobosi 102 sealers on the bay about £50

[struth]

He was looking to get me one and amazon had a flash deal on sat down to £34.. not a bad machine as it does wine bottles too

[struth]

No energy left for veg today so meat, gravy and mash.

Tastes bloody superb
https://uploads.tapatalk-cdn.com/20200210/3def1cf7b990e18e0a6dc7fae49bc59a.jpg

[Made in 1968]

Could'nt be arsed tonight. Rainbow Trout brushed in Carlic & Herbs, oven cooked in brown paper fer five mins.. Served with Broccoli Florets, Chantenay carrots & Baby potatoes..

[Made in 1968]

Nipped in Lidl on my way home from work..Stocked up with Jars of Roasted Red Peppers, Big fuck off Gherkins & some little Cornichons

[Marco]

Could'nt be arsed tonight. Rainbow Trout brushed in Carlic & Herbs, oven cooked in brown paper fer five mins.. Served with Broccoli Florets, Chantenay carrots & Baby potatoes..

Cool.... Have you gone camera shy again?;)

Marco.

[Marco]

Yip, vacuum sealer came. A present for my birthday along with a bottle of bourbon from my son.. Very nice gifts.


When was it your birthday?:eek:

Must have missed the system flagging it up!:doh:

Marco.

[Made in 1968]

No mate i was rushing to get it done as Chez was running late for work

[struth]

When was it your birthday?:eek:

Must have missed the system flagging it up!:doh:

Marco.Not been yet. Got it early again. Took advantage of the deal as it was going to get bought anyway.

[Marco]

No mate i was rushing to get it done as Chez was running late for work

Lol, no worries. What is it she does again - nurse or something?:)

Marco.

[Marco]

Not been yet. Got it early again. Took advantage of the deal as it was going to get bought anyway.

Ah, righto...:)

Marco.

[Roy S]

Tricolore pasta (sauce was made with vine tomatoes, chorizo, bacon & mushrooms) with shaved parmesan.

https://live.staticflickr.com/65535/49517010628_da448e3511_k.jpg

[Marco]

Like it, Roy!:)

Marco.

[Roy S]

Like it, Roy!:)



I did to ;)

[struth]

Cheesy Fish Pie today.. Just finishing in oven... smells great.....comfort food for the winter
https://uploads.tapatalk-cdn.com/20200211/63a992d7bdd99f0bf9a19764e017452e.jpghttps://uploads.tapatalk-cdn.com/20200211/df8c89df11c97e0b5a3ad0f1ef933a9a.jpg

[Roy S]

Nice bit of 'forking' Grant ;)

[mightymonoped]

Perfect for a day like today!


Sent from my iPhone using Tapatalk

[Marco]

Yeah, comfort food at its best!:)

Marco.

[Marco]

Today, a simple lunch of some Wiltshire ham (off the bone) with English mustard, crisp Lollo Rosso, and gherkins, on slow-dough super-seeded Welsh batch bread, and some spicy Cajun-style chicken on the side:

http://imagizer.imageshack.us/v2/1024x768q90/921/3Yi4MJ.jpg

http://imagizer.imageshack.us/v2/1024x768q90/922/rmcMBl.jpg

Nice:)

Marco.

[Made in 1968]

Found these in Aldi the other day, they are like a flat bread with loads of different seeds in em. Be ok for my soup, gotta be good for the old shit box with all those seeds.

https://i.imgur.com/k9QUkJR.jpg

[Alex_UK]

2 slices of Marmite on toast. Didn't warrant a picture! :D

[Made in 1968]

:lol:

[Barry]

2 slices of Marmite on toast. Didn't warrant a picture! :D

Lol - that's what I had for breakfast today. :)

[Alex_UK]

Lol - that's what I had for breakfast today. :)

Technically it was actually breakfast as I don't very often eat before lunchtime. Usually only on holiday and then skip lunch instead.

I have to have my Marmite on toast a very specific way, though. The toast has to go cold, then I spread the butter (never margarine) and then mix the Marmite in to make it a sort of beige paste.* Been doing it this way since I was a kid. As long as it is mixed in I love it, but on melted butter I don't. Weird.

*Perhaps a picture was warranted after all! :lol:

[Marco]

Sorry... Marmite? :spew::spew::bog:

I'd rather lick the rim of my toilet bowl.

Marco.

[struth]

used to like a thin scrape of marmite on toast.. not had it in years tho.. yeast extract

[Marco]

I know, just not a flavour I'm into at all... As they say, you either love it or loathe it!;)

Marco.

[struth]

yup, i didnt like it much when a kid, but got a taste for it as it was always around. Shrunk wrapped the fish pie and the brisket.. in freezer for another time.. Great gadget that

[Made in 1968]

Sorry... Marmite? :spew::spew::bog:

I'd rather lick the rim of my toilet bowl.

Marco.

Yuk . Alex how cud you :D

[Marco]

yup, i didnt like it much when a kid, but got a taste for it as it was always around...

Yeah, I get that. It's a British thing, which is why it wasn't 'around' when I was growing up;)

Marco.

[struth]

now vegimite is disgusting :D

[Made in 1968]

Veggi anything is imho.. lol

[Marco]

Never had it, and I don't intend for situation to change any time soon, lol...

Marco.

[Marco]

Veggi anything is lol

Nah, there is TONS of great veggie food. You just need to know how to combine it and cook it.

Del's veggie, and makes some awesome veggie food. The good thing is, she's not averse to handling or cooking meat (or fish). She even knows how to skin rabbits and pluck game birds (just how she was brought up):)

Marco.

[Beobloke]

used to like a thin scrape of marmite on toast.. not had it in years tho.. yeast extract

What is this “thin scrape” of Marmite of which you speak?

I’m guessing therefore you manage to get the recommended 25 servings from a ‘ 25 serving’ jar of the stuff? I only usually managed about 11 slices of toast!

:)

[Made in 1968]

Nah, there is TONS of great veggie food. You just need to know how to combine it and cook it.

Del's veggie, and makes some awesome veggie food. The good thing is, she's not averse to handling or cooking meat (or fish). She even knows how to skin rabbits and pluck game birds (just how she was brought up):)

Marco.

But why make Veggi food anyway!

[struth]

What is this “thin scrape” of Marmite of which you speak?

I’m guessing therefore you manage to get the recommended 25 servings from a ‘ 25 serving’ jar of the stuff? I only usually managed about 11 slices of toast!

:)

yeah, probably.. dont need much to get the taste. its strong. a lot of salt too. still like a bovril drink too

[Marco]

But why make Veggi food anyway!

I guess because you're a vegetarian and don't like meat (or fish). Seems simple, no? Plus, if you're against the (often cruel slaughtering of animals - ever seen inside a battery-chicken farm, for example?). Nice it ain't...:(

Marco.

[Made in 1968]

I think you took it wrong, i was saying why eat veggi not the reasons why!

However i think im just visualising tasteless artificial food.. I don't like cruelty & try all i can to say buy free range eggs from the farm down the road, try not to eat much red meat. But if thousands of people stop eating meat, the same amount of Livestock would still get slaughtered. Its an industry, the excess would just get exported would it not?

[Marco]

I think you took it wrong, i was saying why eat veggi not the reasons why!

However i think im just visualising tasteless artificial food.. I don't like cruelty & try all i can to say buy free range eggs from the farm down the road, try not to eat much red meat. But if thousands of people stop eating meat, the same amount of Livestock would still get slaughtered. Its an industry, the excess would just get exported would it not?

No, I didn't take it wrong at all, mate. When you've lived with a staunch veggie for 30 years, you *know* exactly why they don't eat meat - or fish and stick to veggie/plant-based foods. Yes, only kid-on veggies eat fish! I can assure you though that "tasteless artificial food" is the complete opposite of what it's like when done well.

For example, what's tasteless or artificial about some fresh spinach and ricotta ravioli, served with a gorgeous homemade fresh tomato and basil sauce, or a beautiful porcini mushroom or asparagus risotto, a beautiful cheese soufflé or a spicy chick-pea and spinach curry?:)

Just a few examples of veggie food that I'd happily eat...

Marco.

[Made in 1968]

Nice but i was kinda aiming at meat substitutes which to me is processed food. However i dont know veggy meals other than that..

Like i say you cant stop it, i just try to not think about it.

[struth]

Jains wont eat things like carrots as its murder:doh:

[Made in 1968]

I can understand as Kevin the Carrot is a nice fella

[Marco]

Nice but i was kinda aiming at meat substitutes which to me is processed food.

She won't touch that muck mate, as she likes knowing what's in her food!;)

Plus true veggies or vegans [not part-time trendies] don't need "meat substitutes", as they hate the taste and texture of meat, so why would they crave a substitute?:) The only thing Del eats like that is tofu. And that's actually really nice, wok-fried with some green peppers, thinly-sliced onions, soy sauce, fresh chillies and Chinese 'salt and pepper' seasoning.

TBH, the whole 'meat and two veg' thing we were brought up with in Britain encourages lazy cooking, and sometimes bland tasting, 'grey' looking food. (Good) veggie cuisine forces you out of your comfort zone and to be much more colourful and creative with your ingredients!:cool:

Marco.

[Marco]

Jains wont eat things like carrots as its murder:doh:

Who's Jains or Kevin the Carrot?:scratch:

Marco.

[Made in 1968]

Its was a christmas TV ad for Aldi do a search

[struth]

Who's Jains or Kevin the Carrot?:scratch:

Marco.Jain is a sect or started that way. Fruitarians are kinda similar. It's taking things to rediculous extremes

[Marco]

Lol, I see. Well that was obvious (not), and Grant doesn't have a TV (license)!:D

Marco.

[Marco]

Jain is a sect or started that way. Fruitarians are kinda similar. It's taking things to rediculous extremes

Fair enough. Never heard of it.

Marco.

[Made in 1968]

Just paid for ours. Broke my friggin heart anorl..

[Marco]

I know, it's a bugger.... We watch too many TV programmes though to cancel it.

Marco.

[Alex_UK]

I’m still not buying supermarket meat, and trying to be as ethical as I can, like choosing the pheasant at the pub on Sunday, which will likely have been shot locally. (Didn’t impress the kids though as their school motif is a pheasant!)

The chicken at the farm shop is gorgeous but ridiculously expensive, so we’re eating less of it. I use one chicken breast a week - they’re huge, weigh about a pound and a half. Using more veggies in say a curry, I can stretch the chicken over four meals, so even though £12 is a lot for a chicken breast it’s not that bad spread out. Hardly a drop of water comes out of it when you cook it too, so unlike supermarket meat you’re r paying for pure bird not the water they use to exaggerate the weight...

I was veggie for about 5 years, but don’t think I could cope with going vegan - I would miss eggs and cheese too much.

[Marco]

I’m still not buying supermarket meat, and trying to be as ethical as I can, like choosing the pheasant at the pub on Sunday, which will likely have been shot locally. (Didn’t impress the kids though as their school motif is a pheasant!)


Good stuff, mate. And keep it up, although *some* supermarket meat can be very good, particularly if any of your nearest branches support local producers, which smaller supermarkets, such as Aldi and Lidl often do.

That said, if you can buy your meat straight from a farm or quality independent butchers, so much the better, as regardless of anything else you're helping support small businesses, rather than huge multinationals. Chickens, however, are a different ball game, and there is a *massive* difference in quality between supermarket poultry, even the free-range variety, and the stuff you're buying.

As you correctly say:


The chicken at the farm shop is gorgeous but ridiculously expensive, so we’re eating less of it. I use one chicken breast a week - they’re huge, weigh about a pound and a half. Using more veggies in say a curry, I can stretch the chicken over four meals, so even though £12 is a lot for a chicken breast it’s not that bad spread out. Hardly a drop of water comes out of it when you cook it too, so unlike supermarket meat you’re r paying for pure bird not the water they use to exaggerate the weight...


Yeah, those big 'plump' birds in the supermarket look great, don't they? Superb value!:D

Aye, if you like chicken pumped full of water... The KEY thing though with buying any quality whole chicken is to use EVERY part of it, and not waste half of it like the lazy/fussy pretenders do who eat chicken and only treat the breast seriously!:doh:

When we buy a chicken, the WHOLE BIRD is used, right down to the carcass, for making stock - *nothing* is wasted, and that's how it should be. Oh, and btw, if you think that the chickens you're buying are expensive, check out the price of the 'king' of all chickens, Poulet de Bresse: https://www.frenchclick.co.uk/p-3982-poulet-de-bresse-10-20kg.aspx

:eek::eyebrows: It is really fantastic though, and nothing like you'll have tasted before. Worth it for a special occasion!

Marco.

[Alex_UK]

Good stuff, mate. And keep it up, although *some* supermarket meat can be very good, particularly if any of your nearest branches support local producers, which smaller supermarkets, such as Aldi and Lidl often do.

I agree, it's not so bad with larger animals, as you can't get away with bringing a cow up in a shed like you can a bird, but that said, the local butcher in Debenham is fantastic - Palfrey & Hall (http://www.palfreyandhall.co.uk/index.html) - outstanding quality and all local. If Hog & Hen don't have what I want they will. (They supply them with their beef, venison etc. and vice versa for the chicken.)



They KEY thing though with buying any quality whole chicken is to use EVERY part of it, and not waste half of it like the lazy/fussy pretenders do who eat chicken and only treat the breast seriously!:doh:

When we buy a chicken, the WHOLE BIRD is used, right down to the carcass, for making stock - *nothing* is wasted, and that's how it should be. Oh, and btw, if you think that the chickens you're buying are expensive, check out the price of the 'king' of all chickens, Poulet de Bresse: https://www.frenchclick.co.uk/p-3982-poulet-de-bresse-10-20kg.aspx

:eek::eyebrows: It is really fantastic though, and nothing like you'll have tasted before. Worth it for a special occasion!

Main reason for using breast in things like curry is the health aspect of it - I would much rather have more of the brown meat but not all the time. We also use everything from the chicken, we've only bought a whole one twice from the farm, but nothing gets wasted especially at their prices! Mind you, that's nothing compared to that Poulet de Bresse :stalks: - but it does sound good!

[InThe Sticks]

I was just about to ask which shops you used, so thanks for that.
A few of us ride through Debenham on a day out (and grab some fish'n'chips on the way) so i'll try Palfrey and Hall.

[InThe Sticks]

Also,
Rump steak with a light soy, worcestershire sauce, garlic and olive oil marinade.
After pre cooking in the oven it came out a bit of an odd shape to cook perfectly in the griddle pan (hence the overdone looking bits), but it was melt in the mouth and super tasty..


https://i.imgur.com/CWSjn49.jpg

[Marco]

I agree, it's not so bad with larger animals, as you can't get away with bringing a cow up in a shed like you can a bird, but that said, the local butcher in Debenham is fantastic - Palfrey & Hall (http://www.palfreyandhall.co.uk/index.html) - outstanding quality and all local. If Hog & Hen don't have what I want they will. (They supply them with their beef, venison etc. and vice versa for the chicken.)

Main reason for using breast in things like curry is the health aspect of it - I would much rather have more of the brown meat but not all the time. We also use everything from the chicken, we've only bought a whole one twice from the farm, but nothing gets wasted especially at their prices! Mind you, that's nothing compared to that Poulet de Bresse :stalks: - but it does sound good!


Good stuff, mate. Brown meat isn't unhealthy, though. It depends on how it's cooked, and of course how much of it you eat! As you know, moderation is key, and also varying your diet, so you can use other foods to balance things out:)

Marco.

[Alex_UK]

Steak looks good, Jon!

We have some good biking roads around here. Debenham chippy is pretty good, Stowupland Fish & Chips just edges it IMHO, and not just because the (outer) wrapping is real newspaper!

[struth]

Living out of freezer so this is a 28day lidl Ribeye with chips

https://uploads.tapatalk-cdn.com/20200212/dee0ce6264e9813f7a5c6e2570acc495.jpg

[Made in 1968]

Just knocked up a Chicken 'Spunjabba'

Chicken breast chopped up, Peppers, Broccolli, Arbagene,Chopped Onion, Rice, Stock, Seasoning, Tumeric. Stick the lot in an oven tray & just cook, turning half way thru.. Quick and easy & healthy.

Dont waste you bits of grub knocking about in the fridge, used em.


https://i.imgur.com/pujsDmJ.jpg

[Roy S]

Chicken curry

https://live.staticflickr.com/65535/49526465842_3b866b5d9c_k.jpg

[southall-1998_mk2]

Just knocked up a Chicken 'Spunjabba'

Chicken breast chopped up, Peppers, Broccolli, Arbagene,Chopped Onion, Rice, Stock, Seasoning, Tumeric. Stick the lot in an oven tray & just cook, turning half way thru.. Quick and easy & healthy.

Dont waste you bits of grub knocking about in the fridge, used em.


https://i.imgur.com/pujsDmJ.jpg


Reminds me of a circuit board with bulging caps. :D

S.

[Primare]

It's the today's dinner. American ribeye, 32 days aged, tomato and onion salad and home made bread. Simply delicious meal for three:)

https://i.imgur.com/0klnp1bh.jpg

https://i.imgur.com/dCpA4TCh.jpg

[Made in 1968]

Reminds me of a circuit board with bulging caps. :D

S.

Yeh it only cos its a shock to you :lol:

[Alex_UK]

My trademark “Berni Inn” style, gammon egg and chips. :)

https://uploads.tapatalk-cdn.com/20200212/0bf7c700fb84e2d1f5d40634cd903db9.jpg

[southall-1998_mk2]

Simple but tasty, Alex! Nice.

S.

[mightymonoped]

On this fish again. Steamed Sea Bass with crushed peanut, coconut and chilli sauce, stir fry veg and noodles (and a bit of very hot pickle).

https://uploads.tapatalk-cdn.com/20200212/1a5e558dad8c4f9161839673495a2698.jpghttps://uploads.tapatalk-cdn.com/20200212/0053d8348c8229b1be37fda0a1f8c1d2.jpg


Sent from my iPhone using Tapatalk

[struth]

On this fish again. Steamed Sea Bass with crushed peanut, coconut and chilli sauce, stir fry veg and noodles (and a bit of very hot pickle).

https://uploads.tapatalk-cdn.com/20200212/1a5e558dad8c4f9161839673495a2698.jpghttps://uploads.tapatalk-cdn.com/20200212/0053d8348c8229b1be37fda0a1f8c1d2.jpg


Sent from my iPhone using Tapatalk

Looks tasty. A creative mix

[Roy S]

Lunch out today :)

Sausage & caramelised onion calzone

https://live.staticflickr.com/65535/49530501062_5aba6d3819_k.jpg

& for madame salmon & 'super food' salad

https://live.staticflickr.com/65535/49530273561_f6adcae34c_k.jpg

[struth]

nice

[struth]

Pasta today.
https://uploads.tapatalk-cdn.com/20200213/4c219be39c605a0018f69ca5fb21be8b.jpg

[hifi_dave]

Me tummy's rumbling.

[southall-1998_mk2]

Me tummy's rumbling.


Well it shouldn't be. All that nice Hi-Fi you sell can buy you a whole Tesco branch ;)

S.

[struth]

Decided to try a quick pizza in the foodi from scratch.
Flour salt garlic baking soda and Greek yoghurt.
Topped with passata and chicken, cheese.

Not bad for a firsthttps://uploads.tapatalk-cdn.com/20200213/9a9980042952aa9952a3339966ff4237.jpg

[mightymonoped]

Definitely a pasta night! With spicy sausage and ricotta forte.

https://uploads.tapatalk-cdn.com/20200213/eee3e0df1528f75c4f0d5e6bfc9ca51c.jpg


Sent from my iPhone using Tapatalk

[struth]

Tomato and Basil soup with brown soda bread.
https://uploads.tapatalk-cdn.com/20200214/4b3c2bbac9c5574673da0dd99bdbc078.jpg

[Made in 1968]

Gonna make a Tuna/Pasta bake for tonight..

[Roy S]

Valentine’s lunch at Alec’s, Navestock

Sticky beef starter

https://uploads.tapatalk-cdn.com/20200214/7f862a88578de0d814ba622f0879cbe5.jpg

Sirloin

https://uploads.tapatalk-cdn.com/20200214/4b519af6e92c85f67bf0ed91211b6ba8.jpg

& chips

https://uploads.tapatalk-cdn.com/20200214/94e241af1aa41c4fadee1d069f11b4ea.jpg

[Roy S]

& sticky toffee pudding

https://uploads.tapatalk-cdn.com/20200214/8ed8e86c6e7b695beeb770d6d9019073.jpg

[struth]

looks lovely.. lucky boy... i didnt even get a card... no admirers :rolleyes:

[struth]

Veg meatball spaghetti and green veghttps://uploads.tapatalk-cdn.com/20200214/34dedd50c9785da575197cc2efdfa8ce.jpg

[Barry]

& sticky toffee pudding

https://uploads.tapatalk-cdn.com/20200214/8ed8e86c6e7b695beeb770d6d9019073.jpg

The whole meal looks great and very tasty. We're going out tonight for our Valentine's dinner.

[Roy S]

The whole meal looks great and very tasty. We're going out tonight for our Valentine's dinner.

Enjoy Barry.

[Barry]

Whilst web-surfing, I came across this for Valentine's Day:

https://www.livekindly.co/vegan-valentines-day-treats-rated-x/ :rolleyes:

[Made in 1968]

Way too posh for me :lol:

Anyway Tuna Pasta Bake.. Started off like this.Carrots, Red Onions, Celery.. while Pasta is semi cooking.. While splashing tomatoes all down the side of the unit


https://i.imgur.com/uc4A7NI.jpg

Then goes in the Courgettes, Sliced pepper, Garlic,Tuna, Herbs & seasoning. Passata & Tomatoes..


https://i.imgur.com/NPY9ypC.jpg

Half cooked Pasta in the bottom of a baking tray, Add that lot, sprinkle Cheese over the top & oven bake for 20mins..


https://i.imgur.com/jkwDWJi.jpg

[Marco]

Gosh, this thread has motored on since I was last here...:eek:

Some great nosh, as usual, chaps. Roy-boy, that place looks a bit special - love every course! Andre, your tuna/pasta bake looked well made and really tasty. Granty, did you make the spaghetti and meatballs? If so, that looked great:)

Barry, hope you enjoy your Valentines meal. Give my best regards to Happy!

We've stopped going out now on Valentines, as we feel the prices charged are a bit of a rip-off, much like eating out on Christmas Day, and often the food is disappointing, so now we just stay in, light a few candles, snuggle up beside the log fire and open a nice bottle of red and some fizz, to enjoy with a good cheeseboard/bread, pickles and crackers...

https://imagizer.imageshack.com/v2/1024x768q90/921/1e5qeh.jpg

https://imagizer.imageshack.com/v2/1024x768q90/922/nqH5pK.jpg https://imagizer.imageshack.com/v2/1024x768q90/923/IbuVWy.jpg

Cheeses included: Taleggio, Welsh Slate Cavern Aged Cheddar, Brie de Meaux, Shropshire Blue, Danish Blue, Doux de Montagne and Norwegian Jarlsberg.

Marco.

[Made in 1968]

Very Romantic. So you having afters or what?

:eyebrows:

[Marco]

Yesh, it's a cocktail called 'Between the sheets'...:D

Marco.

[Alex_UK]

Valentine’s dinner for three - William won’t touch anything like this so he had Pizza and sweet potato fries (which come out superb in the Foodi) whilst the three of us had sirloin and some trimmings.

https://uploads.tapatalk-cdn.com/20200214/68d2cd916260eda4847801f5f0b42066.jpg

Our now traditional Valentine’s weekend will involve us heading to London tomorrow to be tourists for a few days, so no cooking ‘TIL Tuesday - yay! (But not good for the diet...)

[Alex_UK]

Cheeseboard looks great, as does Roy’s dinner out. Grant and Andre being healthy, well done lads!

[Made in 1968]

Some chicken Breast in the Fridge & plenty Leeks, so i recon Chicken & Leeks with Mash tomorrow.

[struth]

Gosh, this thread has motored on since I was last here...:eek:

Some great nosh, as usual, chaps. Roy-boy, that place looks a bit special - love every course! Andre, your tuna/pasta bake looked well made and really tasty. Granty, did you make the spaghetti and meatballs? If so, that looked great:)

Barry, hope you enjoy your Valentines meal. Give my best regards to Happy!

We've stopped going out now on Valentines, as we feel the prices charged are a bit of a rip-off, much like eating out on Christmas Day, and often the food is disappointing, so now we just stay in, light a few candles, snuggle up beside the log fire and open a nice bottle of red and some fizz, to enjoy with a good cheeseboard/bread, pickles and crackers...

https://imagizer.imageshack.com/v2/1024x768q90/921/1e5qeh.jpg

https://imagizer.imageshack.com/v2/1024x768q90/922/nqH5pK.jpg https://imagizer.imageshack.com/v2/1024x768q90/923/IbuVWy.jpg

Cheeses included: Taleggio, Welsh Slate Cavern Aged Cheddar, Brie de Meaux, Shropshire Blue, Danish Blue, Doux de Montagne and Norwegian Jarlsberg.

Marco.

Didnt make the meatballs. They were a veg/meat mix i bought. A bit tasteless tbh but i used passata i had left over from the pizza the other day to improve things luckily, so used that and added herbs for sauce. A bit of cheese etc.
Veg was a bag of mixed steam veg from tesco fresh stuff. Was good .

[struth]

marinading a fillet steak today. not done this for a good while.. A bit of rye, ginger, lemon, soy, splash of red wine, angostura, brown cane sugar and some herbs/garlic.
https://uploads.tapatalk-cdn.com/20200215/60a2c3fb69264656b5ffbef3bc439b91.jpg

[struth]

Steak and chipshttps://uploads.tapatalk-cdn.com/20200215/d71c27924418c703541b545951c2cebc.jpg
steak after the marinade is fabulous.. delicate yet full of flavour

[Made in 1968]

Chicken Breast on a bed of Leeks in Blue Cheese sauce with Lazy mash.. Dead easy half an hour..


https://i.imgur.com/9MshvJK.jpg

[southall-1998_mk2]

Chicken Breast on a bed of Leeks in Blue Cheese sauce with Lazy mash.. Dead easy half an hour..


https://i.imgur.com/9MshvJK.jpg


Looks nice.

S.

[Marco]

Didnt make the meatballs. They were a veg/meat mix i bought. A bit tasteless tbh but i used passata i had left over from the pizza the other day to improve things luckily, so used that and added herbs for sauce. A bit of cheese etc.
Veg was a bag of mixed steam veg from tesco fresh stuff. Was good .

Ah, noted. No worries, it looked good, as do your chips above - those really are fab!:)

Marco.

[Marco]

Chicken Breast on a bed of Leeks in Blue Cheese sauce with Lazy mash.. Dead easy half an hour..


How did you do the "lazy mash"?:)

Marco.

[Made in 1968]

How did you do the "lazy mash"?:)

Marco.

Small potatoes hardish, skins left on, cut up & boiled just soft enough . Break em with a fork not a masher, they need to be unlike standard mash. I just put an Egg Yolk in & some Salt & Pepper. Nothing else.

[Marco]

Good stuff, sounds tasty:)

Marco.

[struth]

Chicken thighs in stock, wine, herbs, spices with red pepper, red onion and green applehttps://uploads.tapatalk-cdn.com/20200216/d2b0c58d8a8ab3cdb6cbf90f93525771.jpg

[struth]

About done now.
https://uploads.tapatalk-cdn.com/20200216/d671c13dc7622667a6e7e35f2e52b61f.jpg

[Audio Al]

The chicken looks a bit pink :eek:

[Audio Al]

Fridge almost empty here , Time for a hygiene clean that I do every 3 months , Detox with bleack spray

Have to see what tin ingredents I have :(

[struth]

Looks good https://uploads.tapatalk-cdn.com/20200216/dde89d692eb0a0e6143f9e95bd873a07.jpg
rice done in foodi.

[struth]

The chicken looks a bit pink :eek:

no its fine. just the underside of thigh(bit that would be on bone) has been slightly overcooked and they can shine that way. been simmering for 50 mins which is plenty for boneless.. some of the colour is pink/purple onions too

[Marco]

Good stuff, Granty. Nice to see you're still cooking fresh ingredients from scratch:)

Marco.

[Made in 1968]

Suppose its that time again where i have to put myself out doing one of my most hated jobs, making fodder

[Barry]

Topside of beef, baked potatoes, carrots , tender-stem brocolli and green beans, with a tomato, onion and basil 'compot'

https://ux.btmail.bt.com/cp/bin?csrf=WCFWVavWDKEc4hIm7LoyVg&r=%7B%22method%22:%22mail.message.attachment.getPa rt%22,%22params%22:%7B%22accountId%22:%22%22,%22fo lder%22:%22INBOX%22,%22uid%22:24489,%22part%22:%22 1%22,%22wantsTranscoding%22:false%7D%7D

https://ux.btmail.bt.com/cp/bin?csrf=XhQrdf85_6qxMNdzB7oscg&r=%7B%22method%22:%22mail.message.attachment.getPa rt%22,%22params%22:%7B%22accountId%22:%22%22,%22fo lder%22:%22INBOX%22,%22uid%22:24489,%22part%22:%22 1%22,%22wantsTranscoding%22:false%7D%7D

Will be washed down with a 2018 Maison Gillard Dole des Monts, Valais

https://www.wine-searcher.com/images/labels/54/29/10575429.jpg

Gamay and Pinot Noir grape 13.5% ABV (£13 a bottle)

[Marco]

Was the battery in your camera flat?;)

Note from teacher: next time must do better!!:ner:

Pleased to see though that today you haven't lived up to your reputation of 'Claret-Boy'....

Marco.

[Made in 1968]

O dear i really could not be arsed to cook, I made a crustless quiche yesterday. Thatll do..

[Barry]

Was the battery in your camera flat?;)

Note from teacher: next time must do better!!:ner:

Pleased to see though that today you haven't lived up to your reputation of 'Claret-Boy'....

Marco.

Patience dear boy, patience.

[mightymonoped]

Looks good https://uploads.tapatalk-cdn.com/20200216/dde89d692eb0a0e6143f9e95bd873a07.jpg
rice done in foodi.

Tasty! [emoji106]


Sent from my iPhone using Tapatalk

[Barry]

Was the battery in your camera flat?;)

Note from teacher: next time must do better!!:ner:

Pleased to see though that today you haven't lived up to your reputation of 'Claret-Boy'....

Marco.

Patience dear boy, patience. Vide supra.

[mightymonoped]

Got to use up some veggies and it’s a pretty bleak Sunday, so...

Cheese and Onion Pie with Flaky Cheddar Pastry. Sweet Potato and Carrot Mash and Steamed Green Beans.

*and some not very photogenic baked beans added later (a compulsory addition to cheese and onion pie) [emoji13]

https://uploads.tapatalk-cdn.com/20200216/f117a410f7ba77bf7cc0735c4944e651.jpghttps://uploads.tapatalk-cdn.com/20200216/d91efd366dae1a526a10948921eedaf3.jpghttps://uploads.tapatalk-cdn.com/20200216/3e67e9e5d8d652d5c606a491dda77cfe.jpg


Sent from my iPhone using Tapatalk

[InThe Sticks]

Justing messing about with a bit of left over milk dough and some Franks..

https://i.imgur.com/pGxqbxS.jpg

Not the prettiest things (or the healthiest) but with a butter glaze, they were tasty.

[southall-1998_mk2]

They look tasty, Jon. Which franks did you use?

S.

[Made in 1968]

Frank Spencer

[Marco]

Well, they could be 'wee wieners' wrapped up in 'flashers raincoats':flasher:

Marco.

[Made in 1968]

'oo' betty

[User211]

Pics say it all.
https://uploads.tapatalk-cdn.com/20200216/cba13dfeff6b6c4f2839894c39070415.jpghttps://uploads.tapatalk-cdn.com/20200216/6044faf60b69fdd061698c8e375daa4a.jpghttps://uploads.tapatalk-cdn.com/20200216/6e713db28a3b62ca478d774f60dab52b.jpg

[Marco]

I like the flavours, Justers, and combo of (nicely arranged) ingredients, but it looks a bit dry. Was it, or does the pic just make it appear that way?:)

Marco.

[struth]

Leftovers, this time with mash.

https://uploads.tapatalk-cdn.com/20200217/23d61e0de203958778afd9d4be0e50bb.jpg

[Marco]

Anyway, forgot to post this yesterday... Lunch was Gloucester 'Old Spot' pork chop in a fresh apple, cider and Calvados sauce, with capers and crème fraîche, served with seasonal vegetables and a potato bake with cabbage and Taleggio cheese:

https://imagizer.imageshack.com/v2/1024x768q90/922/ecXE7j.jpg

https://imagizer.imageshack.com/v2/1024x768q90/921/gtxe1G.jpg

Was very nice!:cool:

Marco.

[Marco]

Even the leftovers look good, Granty!:)

Marco.

[struth]

pork in cider looks good.. i used chicken and wine lol i meant it to be cider but forgot to buy any.. had a little white from a small bottle i use for cooking

[Roy S]

(Sorry, no pics) yesterday home made lasagne (& chips :eyebrows: ) with some convivial company, my better half, her youngest daughter who works for channel 4 & one of her uni friends who was down for the weekend. Today custard tart for breakfast :) & I've just had a bacon cheeseburger.

Wondering what to do with four left over sausages (no sniggering at the back!).

[Barry]

Lunch today was a lamb samosa and a mocca coffee.

[User211]

I like the flavours, Justers, and combo of (nicely arranged) ingredients, but it looks a bit dry. Was it, or does the pic just make it appear that way?:)

Marco.I didn't think that when I ate it TBH.

I won't make it again. Wife liked it way more than I did.

The whole thing was lubed with the below.


https://uploads.tapatalk-cdn.com/20200217/349e229c9b4720532866294e9b936407.jpg

[User211]

Now this is MUCH better.

700g 00 grade pasta flour. Three tablespoons extra virgin. 7g sea salt. 490g water. Real baker's yeast. One tablespoon of toasted sesame seeds in the dough for a subtle nuttiness - brilliant move.

Plus homemade blueberry jam. 400g blueberries, 240g sugar. Nothing else.

Awesome can't stop eating it and I am not a jam man.

Loaf could have been prettier but hydration was so high I couldn't shape it. More than 490g of water I quoted above which you should use but I was experimenting.

https://uploads.tapatalk-cdn.com/20200217/3144f73f8a14bea72a3dc901d29b2e6c.jpghttps://uploads.tapatalk-cdn.com/20200217/c3a8d6096c75c3a6ab7f62079f1f6afa.jpghttps://uploads.tapatalk-cdn.com/20200217/80703c7780f4e967745af523d75ccbdd.jpg

[struth]

Good big bubbles

[Marco]

I didn't think that when I ate it TBH.

I won't make it again. Wife liked it way more than I did.

The whole thing was lubed with the below.


https://uploads.tapatalk-cdn.com/20200217/349e229c9b4720532866294e9b936407.jpg

Ah I see... There was little evidence of that sauce in your pic, but that could've just been due to the angle. Also, I'm a bit of a 'sauce fiend', so I'd have drizzled that (lovely looking sauce, judging by the picture) rather liberally over all the ingredients.

However, you might prefer less - just personal taste:)

Marco.

[Marco]

Now this is MUCH better.

700g 00 grade pasta flour. Three tablespoons extra virgin. 7g sea salt. 490g water. Real baker's yeast. One tablespoon of toasted sesame seeds in the dough for a subtle nuttiness - brilliant move.

Plus homemade blueberry jam. 400g blueberries, 240g sugar. Nothing else.

Awesome can't stop eating it and I am not a jam man.

Loaf could have been prettier but hydration was so high I couldn't shape it. More than 490g of water I quoted above which you should use but I was experimenting.

https://uploads.tapatalk-cdn.com/20200217/3144f73f8a14bea72a3dc901d29b2e6c.jpghttps://uploads.tapatalk-cdn.com/20200217/c3a8d6096c75c3a6ab7f62079f1f6afa.jpghttps://uploads.tapatalk-cdn.com/20200217/80703c7780f4e967745af523d75ccbdd.jpg

Incredible looking bread - just AWESOME!!:eek::drool:

Arise sire, you are the BREADMEISTER.... :king:

:youtheman:

Marco.

[User211]

Ah I see... There was little evidence of that sauce in your pic, but that could've just been due to the angle of the picture. Also, I'm a bit of a 'sauce fiend', so I'd have drizzled that (lovely looking sauce, judging by the picture) rather liberally over all the ingredients.

However, you might prefer less - just personal taste:)

Marco.No fook that. I reckon at least double the sauce was required. Probably triple. But that's getting expensive.

I will say just after I blitzed it, it tasted fab by itself. It lost its way when dumped in with the noodles.

[User211]

Good big bubblesVery high hydration, lots of oil, high gluten flour.

The dough was like a viscous liquid!

[User211]

Incredible looking bread - just AWESOME!!:eek::drool:

Arise sire, you are the BREADMEISTER.... :king:

:youtheman:

Marco.Aw shucks! So sweet of you!

But I know, I know. I am.

:D

:)

[Marco]

No fook that. I reckon at least double the sauce was required. Probably triple. But that's getting expensive.

I will say just after I blitzed it, it tasted fab by itself. It lost its way when dumped in with the noodles.

Lol, ok... We're on the same page then!

As you'll know yourself though, new recipes don't often come out flawless on the first attempt. They're generally better next time you make them, as you learn how to optimise the combination of ingredients:)

Marco.

[Roy S]

Sausage stew & dumplings

https://live.staticflickr.com/65535/49548572023_38b387442b_o.jpg

[Barry]

Looks tasty and warming - just what you need on a cold, windy and miserable February evening for dinner.

[Roy S]

Looks tasty and warming - just what you need on a cold, windy and miserable February evening for dinner.

Liked it so much I’m having it again! Had some sauce left so added some braising steak and did some veg.

https://uploads.tapatalk-cdn.com/20200218/774941f6ff0f1979cb8d69dc334ce43e.jpg

[struth]

Steak n ale pie.
Nice little restaurant for lunch with daughter and grandkids.
Was very nicehttps://uploads.tapatalk-cdn.com/20200218/ff3cecaac9eff079f6795a2a7d376292.jpg

[southall-1998_mk2]

That doesn't look very filling, Grant.

S.

[Roy S]

Steak n ale pie.
Nice little restaurant for lunch with daughter and grandkids.
Was very nice

Chips look good

[struth]

Was a big pie. Thick shortcrust case and puff top.
Chips were good

[Made in 1968]

Mozzarella stuffed meat balls. While they were cooking in the oven, Making the sauce


https://i.imgur.com/M9uqbhs.jpg

A forgot to take a photo until i nearly noshed it all :D


https://i.imgur.com/vTVkeod.jpg

[Barry]

Ham, egg and chips for lunch. No photo - just use your imagination.

[Made in 1968]

That doesn't look very filling, Grant.

S.

Uh. why do you have to be full? Small meals + a glass of water is all you need.

[southall-1998_mk2]

Uh. why do you have to be full? Small meals + a glass of water is all you need.


Shut it! I'm a larger more powerful army tank than you ;)

S.

[Made in 1968]

:lol: But it true Tarzan

[Roy S]

Mozzarella stuffed meat balls. While they were cooking in the oven, Making the sauce


https://i.imgur.com/M9uqbhs.jpg



Your Global needs sharpening André, it hasn't gone all the way through your celery, looks like a good sauce though.

[User211]

Global. I sliced the end of my thumb off once with a Global. Insanely sharp things.

Amazingly the end of my thumb literally regenerated. Amazed to this day. Without the nerves, though.

[Marco]

Ham, egg and chips for lunch. No photo - just use your imagination.

Smartphones have built-in cameras, so posting pics should be a piece of piss!!:spank::spank:

;)

Come on, you can do it.

Marco.

[Marco]

Steak n ale pie.
Nice little restaurant for lunch with daughter and grandkids.
Was very nicehttps://uploads.tapatalk-cdn.com/20200218/ff3cecaac9eff079f6795a2a7d376292.jpg

Pie looks good, but your chips are better!;)

Marco.

[struth]

Pie looks good, but your chips are better!;)

Marco.Ah but I got a cake too. [emoji23] https://uploads.tapatalk-cdn.com/20200218/169f3efcfeb4b193df0fce5e2df0e7b5.jpg

[Marco]

Did we miss your birthday...?:doh:

Marco.

[Made in 1968]

Your Global needs sharpening André, it hasn't gone all the way through your celery, looks like a good sauce though.

What the hell is a Global? Don't matter about the celery because it get a little had blender when its cooked.

[struth]

Did we miss your birthday...?:doh:

Marco.

today old chap.. did that yesterday as she was working today.

[Roy S]

https://uploads.tapatalk-cdn.com/20200219/646d4f9d5db6d7a5094c5c88ad1bff0b.jpg

https://uploads.tapatalk-cdn.com/20200219/af3dd33179bcc530d5576e06afc9c48d.jpg

[Made in 1968]

O dear no. Had some of them but not that brand.

[Roy S]

O dear no. Had some of them but not that brand.

I could only afford one but I've had my money's worth out of it over the years.

[struth]

https://vignette.wikia.nocookie.net/simpsons/images/c/c2/I_Married_Marge_-00223.jpg/revision/latest?cb=20150116042326

[struth]

Going to be cooking this nice half leg of lamb today, but probably eat it tomorrow as I've a steak for today.

https://uploads.tapatalk-cdn.com/20200219/e835f48c2c280d5812d5afedb08d5fca.jpg

[struth]

A light pasta dish for lunch today.

Green Pesto and chicken.

https://uploads.tapatalk-cdn.com/20200219/b685e93175de6b3ea3f12c73ed4311a9.jpg

[struth]

Lamb cooked. That was 80 mins in pressure then 40 depressure.
Looks lovely and tenderhttps://uploads.tapatalk-cdn.com/20200219/7aff1791a3d9c42941d9c8c2b3bb94d9.jpg

[Marco]

Looking forward to seeing how you cook your lamb, Granty!:cool:

Marco.

[struth]

Looking forward to seeing how you cook your lamb, Granty!:cool:

Marco.

posted at same time.
lovely and tender. fat and skin, bone etc just fell away.

[struth]

Just how I like it
https://uploads.tapatalk-cdn.com/20200219/ccc2612d7a2755cda90742bc34cdd1e3.jpg

[Marco]

As we were in Liverpool yesterday, so we popped into our favourite deli and topped up on our Asian ingredients. Then made some Thai Laska soup, with king prawns, noodles, fresh chilli and coriander for lunch:

http://imagizer.imageshack.us/v2/1024x768q90/922/hykHFF.jpg

http://imagizer.imageshack.us/v2/1024x768q90/923/AOAlWW.jpg

Tasted gorgeous and really hit the spot!:)

Marco.

[Marco]

Lamb cooked. That was 80 mins in pressure then 40 depressure.
Looks lovely and tenderhttps://uploads.tapatalk-cdn.com/20200219/7aff1791a3d9c42941d9c8c2b3bb94d9.jpg

Good stuff... Are you doing a gravy with it and serving it with some nice potatoes and veg?:)

Marco.

[struth]

Good stuff... Are you doing a gravy with it and serving it with some nice potatoes and veg?:)

Marco.

WILL BE GRAVY AND VEG YES. pROBABLY TOMORROW as ive a steak to have today. at least its gooked. I will heat it up with gravy tomorrow. got some little tatties to steam in butter, and same with green veg.

[Made in 1968]

I love Prawn Marco but my dear Wife hates them so those Prawney meals are out of bounds

[struth]

Ribeye and chips and a peppercorn saucehttps://uploads.tapatalk-cdn.com/20200219/e2670449ec3776d13ef1ed86e009b1d0.jpg

[Marco]

Nice, mate. Did you make the sauce yourself - if so what was in it?:)

Marco.

[struth]

It was a tub of powder from morrisons best range.
Just add milk slowly and stir.
It was rather good and as good as I've tasted. 3 peppercorn sauce

[Made in 1968]

It was a tub of powder from morrisons best range.
Just add milk slowly and stir.
It was rather good and as good as I've tasted. 3 peppercorn sauce

Yes it is nice. One thing i dont make is Peppercorn sauce. I get Schwartz two for a squid..

[Marco]

It was a tub of powder from morrisons best range.
Just add milk slowly and stir.
It was rather good and as good as I've tasted. 3 peppercorn sauce


Good stuff, mate. I'm a big fan of peppercorn sauces. I like using pink and green peppercorns in them (when we have them), as it looks really nice... Anyway, between yesterday and today it looks like you've had a nice birthday:)

Marco.

[Marco]

Yes it is nice. One thing i dont make is Peppercorn sauce. I get Schwartz two for a squid..

Why not, dude? We always do (with fresh cream, brandy, stock, etc) and it comes great!:)

Here's a pic of the last one (with steak) Del made:

https://imagizer.imageshack.com/v2/1024x768q90/923/gGorUZ.jpg

Marco.

[Made in 1968]

No chance using Cream or Brandy in this household, Its basically not worth the bother tho..

[Marco]

Lol - ok, but we'll have to agree to disagree on that one!:D

Why the aversion to cream or brandy? Neither cream nor 'cooking Brandy' [read as a half a bottle of anything half-decent from a supermarket] are expensive, and they're two fundamental ingredients of fresh peppercorn sauces.

Marco.

[Marco]

Anyway, tonight for tea was homemade salt & pepper chicken wings, Chinese style:

https://imagizer.imageshack.com/v2/1024x768q90/921/dp3Vqs.jpg

https://imagizer.imageshack.com/v2/1024x768q90/922/H1ralY.jpg

Nice 'n' hot to sting yer ring.... :eyebrows:

Marco.

[User211]

Smoked mackerel Soba noodles.

No posterior issues here.

Love this simple recipe posted it a few times now.

https://uploads.tapatalk-cdn.com/20200219/4243ee0ce237bcb880337a4141d2fc64.jpghttps://uploads.tapatalk-cdn.com/20200219/bf8543e248e672d797343a983883fc6b.jpg

[Made in 1968]

Lol - ok, but we'll have to agree to disagree on that one!:D

Why the aversion to cream or brandy? Neither cream nor 'cooking Brandy' [read as a half a bottle of anything half-decent from a supermarket] are expensive, and they're two fundamental ingredients of fresh peppercorn sauces.

Marco.

You might notice everything i make is dietary food. Cream is an utter No. I also have a drink Problem. No way on earth is drink allowed in here. Like i say its not worth the bother, nothing bad for you in a packet of peppercorn & like grant says its nice enough.

[User211]

As we were in Liverpool yesterday, so we popped into our favourite deli and topped up on our Asian ingredients. Then made some Thai Laska soup, with king prawns, noodles, fresh chilli and coriander for lunch:

http://imagizer.imageshack.us/v2/1024x768q90/922/hykHFF.jpg

http://imagizer.imageshack.us/v2/1024x768q90/923/AOAlWW.jpg

Tasted gorgeous and really hit the spot!:)

Marco.Dude where did you get those prawns from?

[Marco]

You might notice everything i make is dietary food. Cream is an utter No. I also have a drink Problem. No way on earth is drink allowed in here.

Ah yes, forgot about that! Soz for being so stupid:doh:

Apologies...

Marco.

[mightymonoped]

Calzone di Cipolla (Puglian Onion Pie) made with fresh pizza dough, onions, tomato and ricotta forte. First attempt at this one. Smells fantastic.

https://uploads.tapatalk-cdn.com/20200219/eb25b75f7146bdf5a38b29b0d4e9c342.jpg


Sent from my iPhone using Tapatalk

[Marco]

Dude where did you get those prawns from?

Yo Justers, from our fishmonger. They come in bags frozen, but they're top notch, really succulent and juicy! You can kinda tell that from the pic, can't you?:)

Here's a pic:

https://imagizer.imageshack.com/v2/1024x768q90/924/yCfD7a.jpg

Website: https://arcticroyal.co.uk/

Just discovered that Iceland stock them: https://www.iceland.co.uk/p/arctic-royal-jumbo-king-prawns-500g/68183.html

Marco.

[Marco]

Calzone di Cipolla (Puglian Onion Pie) made with fresh pizza dough, onions, tomato and ricotta forte. First attempt at this one. Smells fantastic.

https://uploads.tapatalk-cdn.com/20200219/eb25b75f7146bdf5a38b29b0d4e9c342.jpg


Looks superb (as usual), Tony, but you do love your pastry, don't you?:D:eyebrows:

;)

Marco.

[Marco]

Smoked mackerel Soba noodles.

No posterior issues here.

Love this simple recipe posted it a few times now.

https://uploads.tapatalk-cdn.com/20200219/4243ee0ce237bcb880337a4141d2fc64.jpghttps://uploads.tapatalk-cdn.com/20200219/bf8543e248e672d797343a983883fc6b.jpg

Lovin' that! :thumbsup:

Marco.

[Made in 1968]

Whats the cookbook Justin?

[mightymonoped]

Looks superb (as usual), Tony, but you do love your pastry, don't you?:D:eyebrows:

;)

Marco.

Only in the Winter! [emoji13]


Sent from my iPhone using Tapatalk

[User211]

Whats the cookbook Justin?Itsu 20 minute suppers.

Easy Wagamama ish type recipes. Highly recommended.