OK, What's For Lunch or Tea Today? [Archive] - Page 35

Marco

21-04-2020, 13:05

Nice one:)

Today's lunch - just a simple tuna, red onion and Borlotti bean salad, drizzled with extra-virgin olive oil and balsamic vinegar, with bread on the side to mop up the juice!

https://imagizer.imageshack.com/v2/1024x768q90/924/LYLXy5.jpg

https://imagizer.imageshack.com/v2/1024x768q90/921/ZQj5I3.jpg

...washed down with the remainder of yesterday's Chianti:)

Tonight, it'll be Aberdeen Angus burgers, cooked on the charcoal grill!

Marco.

struth

21-04-2020, 13:46

like big pinto's...

Marco

21-04-2020, 14:00

Lol - soz for being thick, but what are pintos?:scratch:

Marco.

struth

21-04-2020, 14:00

Lol - soz for being thick, but what are pintos?:scratch:

Marco.

beans...

struth

21-04-2020, 14:01

https://thriftandspice.com/wp-content/uploads/2017/12/mexican-pinto-beans.jpg

you get bigger ones

Marco

21-04-2020, 14:03

They're called Borlotti beans... Where are you getting "pintos" from?:hmm:

Never heard of that word to describe beans, soz...

Marco.

struth

21-04-2020, 14:06

They're called Borlotti beans... Where are you getting "pintos" from?:hmm:

Never heard of that word to describe beans, soz...

Marco.

they are mexican originally.. spain to i think have varieties. more common here than borlotti

Marco

21-04-2020, 14:15

Ah righty... New one on me, mate. Borlotti beans are very common for me, as they're Italian, and tuna and Borlotti beans is a classic Italian dish. I've been eating it since the 70s!:)

Marco.

Marco

21-04-2020, 17:45

Ok, for tea... Some Aberdeen Angus beef burgers (from Lidl), chargrilled on the BBQ, with Monteray Jack cheese, spicy homemade relish and fried onions, gherkins, lettuce and tomato, in brioche buns, served with a few chips:

https://imagizer.imageshack.com/v2/1024x768q90/922/X7Sceu.jpg

https://imagizer.imageshack.com/v2/1024x768q90/921/8gGQKJ.jpg

Gorgeous, but only managed one, as it was so filling! So the other will be enjoyed tomorrow for lunch:cool:

Marco.

struth

21-04-2020, 17:54

Should think you did. They are huge

Marco

21-04-2020, 18:38

Lol - the angle of the pic makes them look a little bigger than they were, but they were certainly 'chunky', and yes, bloody good!:D

Extraordinary quality and value from Lidl.... [Yes, I keep harping on about just how good some of their products are, especially anything from their 'Deluxe' range, and such great value, for GOOD reason. Hopefully one day it'll sink in!;)]

This beer-lovin' nutter seems to approve of them, anyway:

https://youtu.be/zm5Sa4pdoqA

:cool:

Marco.

Vince

21-04-2020, 21:01

Totally agree with you Marco....the Lidl and Aldi deluxe ranges are brilliant. I had one of the best Cheddar cheeses from Aldi and I've tried a few.
Try the packs of chicken thighs in the chilled isle, £2.65 for between 6-8, gorgous.

Batty

21-04-2020, 22:08

It is just gone 7:30 am, I am about to prepare a 2.1Kg boneless pork leg joint for the smoker.
Pulled Pork for tea and leftovers to be made into pies.

struth

22-04-2020, 11:41

Cottage piehttps://uploads.tapatalk-cdn.com/20200422/30539f67a657c0c5d393bdf08a0e3750.jpg

Marco

22-04-2020, 12:46

Good stuff. I'm just about to tuck into my other burger!:D

Marco.

InThe Sticks

22-04-2020, 14:22

Had the same as Grant for lunch.
Lots of red wine in there..

https://i.imgur.com/nR16eTn.jpg

Audio Al

22-04-2020, 14:53

I thought shepherd's were rare these days to make pies out of :scratch:

struth

22-04-2020, 15:51

Spag bol tonight

https://uploads.tapatalk-cdn.com/20200422/bb33e8b73d32bac7ccb86c207f7164a5.jpg

Marco

22-04-2020, 16:05

Had the same as Grant for lunch.
Lots of red wine in there..

https://i.imgur.com/nR16eTn.jpg

Looks nice. Cottage pie though is just one of those things I'm not massively keen on, and so rarely eat. Yours looks great, though!:)

However, it's not really the weather for pies. For me, that's winter food. In this warm weather (currently 22C here), I'm more into nice salads/cold meats and lighter, less stodgy foods:cool:

Marco.

Marco

22-04-2020, 16:06

Spag bol tonight

https://uploads.tapatalk-cdn.com/20200422/bb33e8b73d32bac7ccb86c207f7164a5.jpg

Donny-R again, dude? Nice:D

Marco.

struth

22-04-2020, 16:29

Donny-R again, dude? Nice:D

Marco.

yup.. ive a delivery coming on friday from them to top up freezer

Marco

22-04-2020, 17:57

Nice one. Glad that it's keeping you going!:)

Tonight's tea... Chicken schnitzel again (as I love it, especially in this weather) with noodles and fresh green beans, this time topped with a fried free-range egg, sprinkled with smoked paprika and fresh chives and served with some lemon wedges:

https://imagizer.imageshack.com/v2/1024x768q90/921/HYN90I.jpg

Lurvely jubbly!:cool:

Marco.

Audio Al

22-04-2020, 19:02

Roy S

22-04-2020, 19:14

A cold collation with pasta salad

https://uploads.tapatalk-cdn.com/20200422/db643cc8d9aa867cff58cf4c23027141.jpg

Marco

22-04-2020, 19:20

Is that one of the summer salads you mentioned ? :)

Haha - I was waiting for someone to say that - and trust it to be you!:ner::D

No, but I've been enjoying loads of different salads recently, and the chicken schnitzel dish is really light and tasty! When it's 20C+, the last thing I feel for is some hot meat-filled pie, as nice as that can be...

Marco.

Marco

22-04-2020, 19:24

A cold collation with pasta salad

https://uploads.tapatalk-cdn.com/20200422/db643cc8d9aa867cff58cf4c23027141.jpg

Like it, Roy (particularly the contents of the bowl), although I'd want much less ham - half of that would've been enough for me [plus I'd skip the cheese] - and is all that beside it onions?:eek:

Marco.

Roy S

22-04-2020, 19:47

Like it, Roy (particularly the contents of the bowl), although I'd want much less ham - half of that would've been enough for me [plus I'd skip the cheese] - and is all that beside it onions?:eek:

Marco.

No, they're hard boiled eggs. The Bavarian ham (which was very thinly sliced) & grated cheese both wanted using so I slung them on.

The bowl contains pasta, red onion, red & yellow peppers, vine tomatoes, cucumber & celery, dressed with extra virgin olive oil, fresh lime juice & freshly ground black pepper & rock salt.

Marco

22-04-2020, 19:49

Ah I see... LOVE the contents of the bowl - just my thing in this weather!

Noted on the thinness of the ham, which sounds nice, btw, and that you had to use stuff up:)

Marco.

Roy S

22-04-2020, 19:56

Ah I see... LOVE the contents of the bowl - just my thing in this weather!

Noted on the thinness of the ham, which sounds nice, btw, and that you had to use stuff up:)

Marco.

Meant to say today's schnitzel looked good but yesterday's burgers looked amazing (I could have eaten both of them :D )

Marco

22-04-2020, 20:15

Lol - cheers, I've no doubt you could've! Your new title should be 'Roy Big-Dinner Boy'!:D

Marco.

struth

23-04-2020, 01:54

Schnitzel is a fav of mine. Chicken especially.

Marco

23-04-2020, 09:14

Yeah, mine too... I got into the Italian version initially (Milanese - see here: http://resourcefulcook.com/recipes/view/mc9cq-chicken-alla-milanese), when my mum made it in the house, then had out in restaurants, and which is often served along with some spaghetti in a tomato sauce. I'm sure you've had that before:)

That's lovely, but there's something even nicer about the (simpler) Austrian version, which just hits the spot, and of course where veal, not chicken, is used traditionally.

The key is in using *very* finely ground fresh breadcrumbs, as that's what sticks to the meat best (using flour and egg yolk), along with a good frying pan-full of fresh oil (I like rapeseed, as it adds a slightly lighter touch than veg oil), and crucially, clarified butter, for frying. About 70/30 in favour of butter. The oil is simply to stop the butter from burning.

The use of clarified butter is *absolutely essential* for generating the right flavour/richness and 'puffing up' the coating mixture (also giving the finished dish more of an attractive golden appearance), which should be very well seasoned and contain a goodly dose of paprika!

Then serve either with some lovely creamy/buttery mashed potatoes, or fresh-egg noodles (spätzle), and as a nice added touch, a fried egg (with a runny yolk) goes really well on top! Takes no more than 30 mins to do:cool:

Marco.

struth

23-04-2020, 09:28

had schnitzel and pasta when at a place in livy for my birthday a couple of years ago. it was alas not really schnitzel at all as the chicken was too large and hadnt been beaten etc.. was nice enough tho.

Marco

23-04-2020, 09:50

Yeah, I'm sure it was fine, and at least you were being treated and not having to cook!:)

However, I'm a nightmare when I go out to restaurants (as is Del), as we have high standards, simply because we're used to eating well at home, so when something's not right, it just gets sent back, and we order something else from the menu that they should be able to get right. We also have a low tolerance threshold for shoddy service or ill-mannered/moody staff, and frequently won't pay (or ask for a discount) if something really wasn't right.

Receiving an apology is fine up to a point, but hitting them in the pocket is usually a much more effective way of 'encouraging' them to do better next time!

And we usually always give places a second chance, unless the experience was particularly dreadful. Brits though, are traditionally not very good at complaining. I should add, however, that we also regularly give compliments if the food is good, or exceptionally so, therefore it cuts both ways. If you're willing to criticise, then when it's deserved you should also be willing to praise!

Our pet hate though is when dishes are put on menus, under a certain description (so we picture in our mids what they should be like), and then arrive nothing like how they were described!:doh: Perhaps your average 'Joe Bloggs' wouldn't know the difference, and/or would put up with something clearly incorrect or inferior, but we do - and so don't!:nono:

That's why when we go out to eat we're fussy about where we go, as the standard of food must be at least as good as we enjoy at home, or hopefully better, otherwise there's no point and we're simply wasting money...

Marco.

Roy S

23-04-2020, 10:11

sultry staff

Oh, I don't know, quite like a sultry waitress

hifi_dave

23-04-2020, 10:19

Yeah, I'm sure it was fine, and at least you were being treated and not having to cook!:)

However, I'm a nightmare when I go out to restaurants (as is Del), as we have high standards, simply because we're used to eating well at home, so when something's not right, it just gets sent back, and we order something else from the menu that they should be able to get right. We also have a low tolerance threshold for shoddy service or sultry staff, and frequently won't pay (or ask for a discount) if something really wasn't right.

Receiving an apology is fine up to a point, but hitting them in the pocket is usually a much more effective way of 'encouraging' them to do better next time!

And we usually always give places a second chance, unless the experience was particularly dreadful. Brits though, are traditionally not very good at complaining. I should add, however, that we also regularly compliment if the food is good, or exceptionally so, therefore it cuts both ways. If you're willing to criticise, then when it's deserved you should also be willing to praise.

Our pet hate though is when dishes are put on menus, under a certain description (so we picture in our mids what they should be like), and then arrive nothing like how they were described!:doh: Perhaps your average 'Joe Bloggs' wouldn't know the difference, and/or would put up with something clearly inferior, but we do, and don't!:nono:

That's why when we go out to eat we're fussy about where we go, as the standard of food must be at least as good as we enjoy at home, or hopefully better, otherwise there's no point and we're simply wasting our money...

Marco.

Nothing worse (well I guess there is) than going to a restaurant and thinking "we do better at home". We do complain but make it clear we are not moaning at the staff, it's not usually their fault. If a meal is naff, they are dead to me, I won't go again as I don't believe a good restaurant can have a bad day.

Marco

23-04-2020, 10:46

Oh, I don't know, quite like a sultry waitress

No, you're thinking of 'slutty'!:bum:

Would you care for dessert, sir? I can show you the 'specials board' upstairs...? :D

Marco.

struth

23-04-2020, 10:54

No. No food. Sex. I want sex. Bring me some sex. [The others call for Storch, but Trapper John points at Hot-Lips] No, no, no, that one. Bring me that one over there. That one. The sultry bitch with the fire in her eyes. Take her clothes off! I want that one, yes. Take her clothes off and bring her to me now.

Mash

Roy S

23-04-2020, 11:01

Marco

23-04-2020, 11:02

We do complain but make it clear we are not moaning at the staff, it's not usually their fault. If a meal is naff, they are dead to me, I won't go again as I don't believe a good restaurant can have a bad day.

Well, the staff aren't cooking the food, so you can't blame them for that, but they're taking the orders and serving it, so I at least expect a friendly smile and overall pleasant demeanour. That's one of the reasons why we avoid large (city centre) establishments or chains, as the (often foreign) staff are usually on 'buttons an hour', and grumpy as hell! Not the relaxing, enjoyable experience we're looking for when we're dining out.

On the contrary, it's usually the opposite in small, family-run places, out with of large towns or cities, where owners often employ people from the local community, and who usually take great pride in their jobs and couldn't be more obliging or friendlier. The food also tends to be much better there too, so those are the types of places we tend to target, and are rarely disappointed:)

I disagree though on your statement that good restaurants can't have a bad day. At the end of the day, they're run by humans, and we can all have a bad day, sometimes for unpredictable reasons outside of our control. Remember that restaurants, just like any other business, rely on staff (kitchen and waiting) and suppliers, so if any part of that 'chain' breaks down, there's bound to be some sort of knock-on effect.

No, in my experience you often get to know more about a restaurant (or any business), and particularly the owner or manager, when assessing how they deal with complaints! If they deal with it well, and successfully address the issues caused from them having an off day, and make up for it by being much better, or faultless, next time, then they'll continue getting our business. That's why we generally always give second chances, as no-one is perfect!

And we've made some good friends/built up good relationships with restaurants over the years, and subsequently enjoyed superb food and service from them, by adopting that attitude:cool:

Marco.

Marco

23-04-2020, 11:14

Steady Grant you'll have a connary!

Sean or Connie?;)

Did you mean coronary, daftee?:D

Marco.

struth

23-04-2020, 11:16

Sean or Connie?;)

Did you mean coronary, daftee?:D

Marco.

its a Del boy saying:eyebrows:

struth

23-04-2020, 11:22

Brisket casserole
https://uploads.tapatalk-cdn.com/20200423/6148ca623ba26b9094af8efbee577c1a.jpg

Roy S

23-04-2020, 11:32

its a Del boy saying:eyebrows:

Mais oui Grant, apres moi la deluge

Cor that brisket looks good!

InThe Sticks

23-04-2020, 12:48

Bit of a cheeky brunch today..
Potato, onion, carrot and parsnip rosti with black pudding and a (just laid) poached egg.

https://i.imgur.com/b7gf6Tv.jpg

Time for a beer methinks :D

Marco

23-04-2020, 13:29

Well, it'd be rude not to!:eyebrows:

Looks good and nicely presented as usual [even though I hate black pudding], especially the egg, which looks epic. Are you copying my chive decorating?:D

Corn-fed free-range roast chicken (wrapped in Parma ham], with all the trimmings, for tea tonight!

Marco.

Beobloke

23-04-2020, 13:35

Ok, for tea... Some Aberdeen Angus beef burgers (from Lidl), chargrilled on the BBQ, with Monteray Jack cheese, spicy homemade relish and fried onions, gherkins, lettuce and tomato, in brioche buns, served with a few chips:

https://imagizer.imageshack.com/v2/1024x768q90/922/X7Sceu.jpg

Gorgeous, but only managed one, as it was so filling! So the other will be enjoyed tomorrow for lunch:cool:

Marco.

Holy christ, my iPad now has bite marks in as I tried to get at those!:stalks:

Definitely buying some next time we're in Lidl!

struth

23-04-2020, 14:13

Some cereal and berries

https://uploads.tapatalk-cdn.com/20200423/8f5c110e0f9eb3d938d84c3af4e184ff.jpg

Marco

23-04-2020, 14:41

Holy christ, my iPad now has bite marks in as I tried to get at those!:stalks:

Definitely buying some next time we're in Lidl!

Lol, cheers. Wee tip if you get them (as indeed the guy touched upon in the video)... Because they're *so* thick, they resolutely refuse to cook right through to the middle, even on a red-hot BBQ, so best to press down and flatten them a bit (as that guy did), during the cooking process, as that will both speed things up and ensure that the meat is cooked all the way through:)

Marco.

struth

23-04-2020, 15:53

Fish alas broke on removal lolhttps://uploads.tapatalk-cdn.com/20200423/536163c050d68b5f2a2ca1deb8f9473f.jpg

Audio Al

23-04-2020, 16:05

I can see you are a chip fan Grant , nearly allways chips :)

Marco

23-04-2020, 18:52

Ok, tonight's tea... Roast corn-fed free-range chicken (marinated in olive oil, fresh garlic, thyme and rosemary, the latter from our herb garden), wrapped in Parma ham, to produce a tasty gravy [a little dry sherry was also added], served with rosemary-roasted potatoes and white asparagus:

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

https://imagizer.imageshack.com/v2/1024x768q90/921/im8e65.jpg

Crispy Parma ham and roasting juices shown above, in order to add flavour and keep the chicken underneath nice and moist.

All washed down with a lovely German Pinot Noir, from Lidl:)

Marco.

InThe Sticks

23-04-2020, 19:04

Gressingham poussin marinated and basted in harissa and lemon butter on the rotisserie..

https://i.imgur.com/ab4pGZh.jpg

InThe Sticks

23-04-2020, 19:06

Marco, that white asparagus looks a bit wierd. I didnt even know it was a thing.

Marco

23-04-2020, 19:30

Lol - yeah, looks almost kind of phallic!:D

Surprised a man of your calibre hasn't heard of/was aware of white asparagus. It's a totally different animal to the green stuff, and considered by many [including me] as superior... Beautifully 'buttery' and creamy, and just gorgeous, lightly steamed and drizzled with butter and freshly-ground black pepper. Needed used up, so that's why we had it:)

Your spit-roasted poussin looks great:cool:

Marco.

Roy S

23-04-2020, 19:39

Spag & meatballs

https://live.staticflickr.com/65535/49810259098_7ef85a1a88_h.jpg

InThe Sticks

23-04-2020, 19:48

Roasting juices should be to make gravy, not to swamp the plate. Thats not nice.
Dude, rest your meat before serving.

guy

23-04-2020, 20:07

Bit of a cheeky brunch today..
Potato, onion, carrot and parsnip rosti with black pudding and a (just laid) poached egg.

https://i.imgur.com/b7gf6Tv.jpg

Time for a beer methinks :D

Black pudding and poached egg - looks beautiful, and a match made in heaven :cool:

Marco

23-04-2020, 20:13

Spag & meatballs

https://live.staticflickr.com/65535/49810259098_7ef85a1a88_h.jpg

Looks great, Roy!:)

Marco.

Marco

23-04-2020, 20:15

Roasting juices should be to make gravy, not to swamp the plate. Thats not nice.
Dude, rest your meat before serving.

Lol - I know where you're coming from (and I could've refined it). but trust me it tasted fantastic!:)

Marco.

Beobloke

23-04-2020, 21:04

Lol, cheers. Wee tip if you get them (as indeed the guy touched upon in the video)... Because they're *so* thick, they resolutely refuse to cook right through to the middle, even on a red-hot BBQ, so best to press down and flatten them a bit (as that guy did), during the cooking process, as that will both speed things up and ensure that the meat is cooked all the way through:)

Marco.

No, no, no, no, noooo! You never squeeze a burger when it’s cooking as it gets rid of those precious juices that make it so succulent.

It sounds like your barbecue is too hot - ‘low and slow’ for a thick chunk of loveliness like this!

Marco

23-04-2020, 21:24

Lol - sure, whatever works for you, or not, as the case may be... I didn't do that with mine, but after watching the guy in the video, I thought it might be something to give a go, as aside from anything else, I prefer my burgers a little thinner.

Anyway, let me know how you get on, if you get to Lidl and nab some!:cool:

Marco.

InThe Sticks

24-04-2020, 07:54

No, no, no, no, noooo! You never squeeze a burger when it’s cooking as it gets rid of those precious juices that make it so succulent.

Absolutely 1000% correct!
That comes under the same sin as serving meat straight from the oven and not letting it rest for a while. Unless of course one wants to eat something with the consistency of shoe leather.

Marco

24-04-2020, 08:14

Of course, that goes without saying. However, if you want a thinner burger, you could flatten it out a bit before cooking:)

Sometimes you might not fancy chomping on a thick one:eyebrows:

Marco.

Pigmy Pony

24-04-2020, 08:26

Of course, that goes without saying. However, if you want a thinner burger, you could flatten them out a bit before cooking:)

Sometimes you might not fancy chomping on a big thick one:eyebrows:

Marco.

Not been up five minutes and already thinking about yer belly! :D

struth

24-04-2020, 08:33

Of course, that goes without saying. However, if you want a thinner burger, you could flatten them out a bit before cooking:)

Sometimes you might not fancy chomping on a big thick one:eyebrows:

Marco.

better maybe with 2 thin ones together.. togetherness is happiness right?

Marco

24-04-2020, 08:50

Not been up five minutes and already thinking about yer belly! :D

Lol - I was merely commenting on Jon's erudite observations about meat, and how to optimise tenderness. Problem is, I struggle letting it 'rest', as I can't stop fiddling with mine. And the more I play with it, the thicker it gets. I'd like to 'rest it' though, to prevent it from leaking.

Any tips?:hmm:

Marco.

Pigmy Pony

24-04-2020, 09:37

Lol - I was merely commenting on Jon's erudite observations about meat, and how to optimise tenderness. Problem is, I struggle letting it 'rest', as I can't stop fiddling with mine. And the more I play with it, the thicker it gets. I'd like to 'rest it' though, to prevent it from leaking.

Any tips?:hmm:

Marco.

Only that you should leave the tip alone :eyebrows:

Marco

24-04-2020, 09:41

But, but.... :D:eyebrows:

Marco.

Beobloke

24-04-2020, 10:31

On a serious note briefly (sorry!) , I understand the theory behind letting meat rest but, by the time your roast joint has sat for ten minutes, the damn thing’s gone cold. I must admit, I don’t usually bother.

InThe Sticks

24-04-2020, 10:39

Cover loosely in tin foil.

struth

24-04-2020, 11:11

had my donald russell delivery.. freezer is bursting at seams..:eyebrows:

struth

24-04-2020, 11:26

Salmon.. Overspill from freezer

https://uploads.tapatalk-cdn.com/20200424/8ac89dcd5a4c3d32420f451f713fdbbf.jpg

Marco

24-04-2020, 11:52

Cover loosely in tin foil.

You mean the extra-wide stuff you get for turkeys, if your 'meat' is quite chunky?

S'ok, it'll stop there - promise!:lol::D

Nice salmon, Granty:)

Marco.

walpurgis

24-04-2020, 11:55

had my donald russell delivery.. freezer is bursting at seams..:eyebrows:

Got my Tesco delivery coming Sunday PM. Should keep me going a while.

Marco

24-04-2020, 13:55

Good stuff, mate. How are managing with things with a limited shelf life, such as fresh milk or bread?:)

Marco.

Marco

24-04-2020, 14:11

Just polished off the other half of that roast chicken - the one with the horrible gravy!:D

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

...enjoyed with a nice side-salad.

The skin on corn-fed chickens tends to be a little oilier than usual, and that combined with the rendered down fat from the Parma ham it was wrapped and roasted in, is the reason for the appearance of the gravy. Nothing to do with the meat not having been allowed to rest. It was as succulent as a very succulent thing, and falling off the bone:)

The other thing to bear in mind is that *that* is how Italians traditionally cook roast chicken: stuffed/infused with LOADS of fresh garlic and fresh herbs (particularly thyme and rosemary), rubbed with/marinated in olive oil, and highly seasoned - and crucially served with a rich (reduced down) gravy, made from a little beef stock (to add extra flavour and colour) along with the chicken's own natural juices, including from the skin, as it's all about maximising FLAVOUR....

No dry, peely-wally slices of nondescript breast meat [such as you could be eating cardboard, it would almost be as tasteless], covered in Bisto!:eyebrows:;) Anyway, it was gorgeous.

Marco.

struth

24-04-2020, 15:15

Spag bol again.. Needs must and its not too bad..
Life could be a lot worse

https://uploads.tapatalk-cdn.com/20200424/704213106e2f2c9c69ae358d48c3b7c9.jpg

InThe Sticks

24-04-2020, 15:26

The skin on corn-fed chickens tends to be a little oilier than usual, and that combined with the rendered down fat from the Parma ham it was wrapped and roasted in, is the reason for the appearance of the gravy. Nothing to do with the meat not having been allowed to rest. It was as succulent as a very succulent thing:)

I'm sure it was, far better than a dry chicken.
So the previous pic was of gravy? It was purposely made that way?

Marco

24-04-2020, 15:52

All the pics I've shown of the roast chicken dish, Jon, have displayed the gravy it was served with, and yes deliberately made that way, in the (Tuscan) Italian tradition.

If you were to visit the home of any Italian family, from Tuscany or around that area, for Sunday lunch, and roast chicken was being served, that's how it would look, although there would likely be less gravy, as I'm a bit of a sauce/gravy nut!:D

I HATE any kind of bland or boring food, lacking in flavour, as I've always been used to cooking with lots of herbs, garlic and/or spices, as we've always had them in our garden or bought them - going WAY back, and subsequently enjoyed eating really TASTY food. A lot of British cooking/food, IME, can be rather bland in comparison, and for me lacking in seasoning/flavour - ultimately though it's just what you're used to:)

The only difference with today's pics was that I skimmed off more of the 'oil' (still packed full of natural chicken flavour) from the gravy, so that more of the darker colour showed from the reduced-down stock, again all packed full of flavour from all the ingredients it was made with.

It's not meant to to look in any way smooth or 'refined', like a jus or traditional gravy:cool:

Marco.

Roy S

24-04-2020, 20:56

Late enough to be 'supper' (ate half a big bag of bombay mix earlier so not been hungry till now)

https://live.staticflickr.com/65535/49815070602_d538250365_h.jpg

Marco

24-04-2020, 22:27

That's a very nicely cooked steak (and overall plate of food), Roy-boy!:thumbsup:

Marco.

Roy S

24-04-2020, 22:39

That's a very nicely cooked steak (and overall plate of food), Roy-boy!:thumbsup:

Marco.

Cheers. Got an ancient cast iron skillet that always cooks a steak well. Duck breasts tomorrow.

struth

25-04-2020, 10:59

Pie and fries
https://uploads.tapatalk-cdn.com/20200425/27d22d9ea5ceddd19a4c9328bd11f3aa.jpg

hifi_dave

25-04-2020, 11:45

Oh Come on - where's the beans ?

struth

25-04-2020, 11:52

Oh Come on - where's the beans ?

knew summat was missing:lol:

Marco

25-04-2020, 11:53

Yeah, he's just not trying, is he?:D

Marco.

Marco

25-04-2020, 12:08

For lunch I'll be having one of these gorgeous pizzas from Lidl:

https://imagizer.imageshack.com/v2/1024x768q90/922/gQYHr8.jpg

Then tonight it'll be some homemade lamb kebabs (with mint) cooked on the BBQ, with a selection of salads!:cool:

Marco.

struth

25-04-2020, 12:16

hifi_dave

25-04-2020, 13:36

Yes, I've had that Lidl one and, as you say, Aldi do really good ones as well.

Roy S

25-04-2020, 17:11

Couple of quick burgers

https://live.staticflickr.com/65535/49817944581_bb2af33d98_h.jpg

struth

25-04-2020, 17:42

Couple of quick burgers

https://live.staticflickr.com/65535/49817944581_bb2af33d98_h.jpgMy kind of burger. Yum

Alex_UK

25-04-2020, 18:58

Home made pizza night for the family tonight in lieu of being able to get a takeaway. Here’s the kids constructing theirs:

https://uploads.tapatalk-cdn.com/20200425/1f322f1c89878eac7c53a470e183040c.jpg

Here’s mine pre-oven. Bread maker used to do the dough, then pasata, grated mozzarella, shredded chorizo and salami, spinach, olives, red onions, mushrooms crumbled Bingham Blue cheese, oregano, black pepper and Parmesan.

https://uploads.tapatalk-cdn.com/20200425/d3e3f7ca2aa80eab614edf51b0f69555.jpg

The end result? A “heart attack on a plate” but honestly one of the best pizzas I have ever had, and that includes dozens if not hundreds in Italy over the years! Absolutely “mouthgasmic” if I do say so myself. :)

https://uploads.tapatalk-cdn.com/20200425/cc3201b7d332db48c33db6dd8d17f64b.jpg

Bigger than our dinner plates, and I was planning on saving half for tomorrow’s lunch... [emoji51]

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Marco

25-04-2020, 19:13

Good stuff, mate. They're really starting to grow up... Bet they love making a mess!:D

The results also look pretty good... Someone loves green olives!:eyebrows:

Marco.

Alex_UK

25-04-2020, 19:32

Good stuff, mate. They're really starting to grow up... Bet they love making a mess!:D

The results also look pretty good... Someone loves green olives!:eyebrows:

Marco.

Tamzin is 12 this year, so a “tweenager” I think the expression is. Billy is almost 8 and no longer a little boy. They have both helped me build a composter today, so first introduction to hammers and power tools! :eek: (will post separately on that.). And yep, making a mess is definitely their forte, tidying up not so much! Olives of any description work on a pizza for me!

InThe Sticks

26-04-2020, 08:29

Should tide me over until lunch..

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

That pizza looks awesome Alex.

tapid

26-04-2020, 08:33

Fought that was lunch ! lol . Looks great

Pigmy Pony

26-04-2020, 09:14

Making me hungry just looking at it - just needs a couple more sausages and it'd be perfect :)

Marco

26-04-2020, 09:28

Very nice, Jon, although you know I don't 'do' black pudding. Expertly cooked bacon though, which is *just* how I like it! Is it back bacon, and if so where did you get it?:)

If I ate all that though, I wouldn't want lunch, and Sunday lunch is always something special to look forward to!:cool:

Marco.

InThe Sticks

26-04-2020, 13:39

Yup, its dry cured back bacon from the cash’n’carry (Makro). I buy it a kilo at a time.
Unsurprisingly i skipped lunch today.

Marco

26-04-2020, 14:14

Ah, the Makro thing is interesting - not been there for years, but always found they did some good stuff. Booker is nearer us now, and I have a card, but again not been there in years.

For me, with bacon, you need a bit of fat content. If it's too lean, it becomes dry and tough, and you end with something not dissimilar in texture to cardboard!:doh:

Yours has streaks of fat in it, (and is lean in the right places), which have crisped up nicely, and *that* is what produces the flavour! Eggs are epic, as usual. One thing I always have with a cooked brekky though is some sautéed mushrooms, plus I prefer fresh (grilled) tomatoes or vine ones, to tinned.

Anyway, no doubt you'll be concocting something interesting for this evening's repast!:cool:

Marco.

Marco

26-04-2020, 14:54

First up, some Margaritas!

https://imagizer.imageshack.com/v2/1024x768q90/922/J57wc6.jpg

:cheers:

More to follow....

Marco.

hifi_dave

26-04-2020, 16:12

Must have umbrellas.

Marco

26-04-2020, 16:14

Ok, now today's starter for lunch... Scallops in a pea and Prosecco sauce, covered in breadcrumbs, and served in their shell with homegrown micro-greens and fresh chives from our garden, garnished with a wedge of lemon:

https://imagizer.imageshack.com/v2/1024x768q90/922/K7eAFA.jpg

Followed by pan-fried fillet of Welsh black beef in a homemade Bordelaise sauce (essentially red wine/Médoc with lots of chopped shallots, beef stock and butter) with homemade dauphinoise potatoes (made with fresh Jersey cream), San Marzano vine tomatoes, fine green beans and white asparagus:

https://imagizer.imageshack.com/v2/1024x768q90/923/FX9ioR.jpg

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

https://imagizer.imageshack.com/v2/1024x768q90/924/5eUwYc.jpg

A quick snap of just cutting into the meat, which is perfect for me at medium-rare (just pink in the middle):

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

....washed down with the rest of the Médoc, a rather fine Château Bessan 2014:

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

Happy Sunday, folks!:cheers:

Marco.

Roy S

26-04-2020, 16:17

All looks very tasty Marco, looks like your cat wants in in picture 3 :D

Marco

26-04-2020, 16:24

Yeah, lol - well spotted! That's Emrys, our ginger tom:eyebrows:

Marco.

Marco

26-04-2020, 16:30

Must have umbrellas.

Yeah, ya gots ta have brollies!:eyebrows:

Are you partial to a cocktail occasionally, Dave?:)

Marco.

mightymonoped

26-04-2020, 18:33

Chicken Tinga Tacos - Chicken thighs cooked and shredded in Chipotle in Adobo sauce, Pico de Gallo Salsa, Pinto Beans cooked in Chicken Stock. Homemade tacos made from Masa Harina. Fresh and bloody marvellous. [emoji4]

https://uploads.tapatalk-cdn.com/20200426/7b1a910d4a985bf0957508f34c0505c4.jpg
https://uploads.tapatalk-cdn.com/20200426/1bb3947564e5aa396bd9a7de9ffe7065.jpg
https://uploads.tapatalk-cdn.com/20200426/2571a07cbcd281ae1564b4b1f1c81325.jpg
https://uploads.tapatalk-cdn.com/20200426/2ef05a54e72c35fe7737c1df520fb352.jpg
https://uploads.tapatalk-cdn.com/20200426/398420bf4f69c560d443550a8f9c5def.jpg

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Marco

26-04-2020, 18:49

That looks wonderful, Tony! Lovely fresh zingy flavours, perfect food for this warm weather, and all made from scratch - nice one:cool:

Did you like the scallops and steak I had earlier?:)

Marco.

RobbieGong

26-04-2020, 19:27

Marco, Tony, food looking good ! yeah ! :)

RobbieGong

26-04-2020, 19:28

Yeah, lol - well spotted! That's Emrys, our ginger tom:eyebrows:

Marco.

Not into cats at all but Emrys is one cool name :thumbsup:

Roy S

26-04-2020, 20:01

Loin chops

https://live.staticflickr.com/65535/49822361268_89bc364ff8_h.jpg

Marco

26-04-2020, 20:09

Marco, Tony, food looking good ! yeah ! :)

Cheers, dude. Yeah, Emmy's a funny wee cat - he gets up to all sorts of mischief and keeps us entertained!:D

Marco.

Marco

26-04-2020, 20:10

That looks tasty, Roy. Like how you've cooked he chops:)

Marco.

InThe Sticks

26-04-2020, 20:13

mightymonoped

26-04-2020, 20:37

That looks wonderful, Tony! Lovely fresh zingy flavours, perfect food for this warm weather, and all made from scratch - nice one:cool:

Did you like the scallops and steak I had earlier?:)

Marco.

Just being playing catchup Marco! Scallops and steak look right up my street [emoji4][emoji14]

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mightymonoped

26-04-2020, 20:40

Nice work Tony, nice to see something a little different from the norm being posted on here.
I'm gonna have a go at making that :)

Cheers! [emoji4]

This is the recipe I based it on, just add your own gubbins...

https://www.seriouseats.com/recipes/2014/04/chicken-tinga-tacos-recipe.html

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goraman

27-04-2020, 07:04

Grilled Tri tip 2 days marinated in Chucka sauce. White corn roasted, red potatoes mashed with sour cream ,garlic cloves ,Irish butter and black pepper.Steamed broccoli .
And a cup of iced tea sweetened with black current extract.
After dinner a couple shots of Sailor Jerry's Rum with ice.

struth

27-04-2020, 07:12

Marco

27-04-2020, 08:53

Yeah, looks great, Jeff. Nicely cooked beef!:)

Marco.

InThe Sticks

27-04-2020, 19:44

Had some chicken wraps for lunch and made the tortillas from scratch, which to be honest wasn’t exactly hard.
I did have to trim them a bit as my rolling pin game isn’t that strong.
Very satisfying considering the short time taken to make them, and i reckon kids would love to have a bash at knocking up a few together..

https://i.imgur.com/F4rGGHI.jpg

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

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

Crispy on the outside and soft and chewy in the middle :D

mightymonoped

27-04-2020, 19:56

Roy S

27-04-2020, 20:33

Just a salad tonight, trying to drop a few pounds

https://live.staticflickr.com/65535/49827387247_285c75f9f3_h.jpg

hifi_dave

28-04-2020, 10:25

Fresh and tasty.

struth

28-04-2020, 10:41

Single meal yesterday and lasted me all day.
Brisket and roasted carrots, potatoes. Plenty port gravy too.
https://uploads.tapatalk-cdn.com/20200428/4e3d58cc63ef53bf0607a92b05e28099.jpg

Marco

28-04-2020, 10:43

Brisket looks good mate, as does the gravy! Ya gots ta have GRAVY...:D

Marco [waging the war against dry food];)

struth

28-04-2020, 16:27

Fish(cod) n fries with a portion of beans.. Nice it was too..

https://uploads.tapatalk-cdn.com/20200428/930478ce232c9ce702570d6c20cc5ef5.jpg

hifi_dave

28-04-2020, 16:35

Oh yes..:clap:

mightymonoped

28-04-2020, 18:26

Good Northern fare for a rainy-weather day. Potato, cheese & onion pie (yes, I know it’s not really a pie [emoji23] ). Baked beans are mandatory.

https://uploads.tapatalk-cdn.com/20200428/6e98e9da1738995910a25912bc7a2803.jpg
https://uploads.tapatalk-cdn.com/20200428/4fefd2c7e1f91303b250cb4e86711067.jpg

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InThe Sticks

28-04-2020, 19:02

Impressive! Looks tasty :stalks:

JohnJo

28-04-2020, 20:45

Agreed, that does look tasty Tony. Bit of crispy fried bacon would go well with that!

Roy S

28-04-2020, 21:23

https://media.giphy.com/media/3orif3JISPmmtpLabS/giphy.gif

struth

29-04-2020, 01:21

Nicely crafted pie covering Tony. Quality work.

mightymonoped

29-04-2020, 08:31

Nicely crafted pie covering Tony. Quality work.

Thanks Grant! Got to get my entertainment wherever I can at the moment (and can’t bare throwing small bits of dough away) [emoji23]

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mightymonoped

29-04-2020, 08:32

Fish(cod) n fries with a portion of beans.. Nice it was too..

https://uploads.tapatalk-cdn.com/20200428/930478ce232c9ce702570d6c20cc5ef5.jpg

Those chips look criminally good! [emoji14]

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struth

29-04-2020, 08:36

Those chips look criminally good! [emoji14]

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ignore the dirty floor.. ive no help these days :ner:
a lot of it comes from my stick ferrules

Gazjam

29-04-2020, 10:13

Are you doing yer chips differently Grant?
Still in the Foodi or..?

Looks like a coating, almost breadcrumby?

I like!

struth

29-04-2020, 10:24

They are called Alpine fries.... you can buy em frozen.. a fluffed fry in outside and crispy on outside. all natural and taste nice.. 8 mins in foodi from frozen.
not chips but quite good.

Today Im having a beef pie and mash(reconstituted alas, but beggars cant be choosers..oh and remains of the beans

Marco

29-04-2020, 10:28

Nicely crafted pie covering Tony. Quality work.

Yeah, +100 on that! Respect to the Tonester:respect:

Marco.

struth

29-04-2020, 10:32

Too much here but will eat what I canhttps://uploads.tapatalk-cdn.com/20200429/aba9bba6f22e9f99494d5f0b28677e40.jpg

surprisingly i ate it all... greedy bassa

hifi_dave

29-04-2020, 11:41

Yep, that'll hit the spot.

struth

30-04-2020, 10:18

An aldi. Sourdough pizza

Doughter left me it on Monday. She had been in
Looks nicehttps://uploads.tapatalk-cdn.com/20200430/8c6f3d3c7171981c9839268ecf9b51a6.jpg

Marco

30-04-2020, 10:27

Good to see she's thinking about you, mate.... Enjoy!:cool:

Marco.

Marco

30-04-2020, 13:18

Cooked 'brekky' today [more realistically brunch:D]... Bacon and sausages were from our butcher, poached eggs (from eggs in white shells, remember those, lol?) sourced from the local farm shop, beans and San Marzano vine tomatoes from Lidl, accompanied by some fried bread, to mop up the (subsequent when dipped in with toast) runny yolk:

https://imagizer.imageshack.com/v2/1024x768q90/923/BX2rWc.jpg

https://imagizer.imageshack.com/v2/1024x768q90/923/Q40ehe.jpg

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

Different angle, to show the 'wee weiners' in all their glory:eyebrows:

Marco.

struth

30-04-2020, 14:01

looks good ... id have white and black pud intead of egg tho.:eyebrows:

hifi_dave

30-04-2020, 14:02

Makes my tummy rumble. Roll on dinner.

Marco

30-04-2020, 14:21

looks good ... id have white and black pud intead of egg tho.:eyebrows:

Lol - that's where we differ then, as I *detest* either. I simply don't 'do' offal, of any description. The very thought of it mate, as they say in Glesga: gies me the boak!:D

I remember the stench of raw black pudding, sitting in the back of my dad's chip shop, waiting for the local daftees to have it deep-fried in batter with chips...:spew::spew:

Good profit in it, though!;)

Surprised though you don't like eggs... Didn't know that. There'd also normally be sautéed mushrooms in my cooked brekky [Del does them in butter and a touch of cream - gorgeous], another one of your 'favs', lol, but we forgot to buy some.

Marco.

Marco

30-04-2020, 14:25

Makes my tummy rumble. Roll on dinner.

Cheers, Dave. I'm rather amused though at the love shown [in general] here for fry ups!:D

That's my first one in about 3 months.... Will be a light tea tonight, as I never have two big meals in the one day:)

Marco.

struth

30-04-2020, 14:27

hifi_dave

30-04-2020, 14:33

Cheers, Dave. I'm rather amused though at the love shown [in general] here for fry ups!:D

That's my first one in about 3 months.... Will be a light tea tonight, as I never have two big meals in the one day:)

Marco.

Yep, love a good fry up but like you, rarely have one.

Marco

30-04-2020, 14:38

lucky if i have one once a year, but it is usually a classic. High quality black and white is a different kettle to standard stuff...Stornaway always..

MacLeod and MacLeod butchers is one of the best

Sure, if you like eating pig's blood!:D White pudding I don't entertain either, as I hate liver! The mere smell of it brings me out in a cold sweat...

S'cuse me while I heave....;) Now proper SQUARE (LORNE) SAUSAGE, then yer talkin!!:yay:

Anyway, is it true then you don't like eggs?

Marco.

Marco

30-04-2020, 14:40

Yep, love a good fry up but like you, rarely have one.

I enjoy one now and then (same as fish and chips, from a chippy), but rarely eat any type of fried food. Del does a mean Southern-fried chicken though, which knocks KFC into a cocked hat, but again only occasionally:)

Gotta watch yer cholesterol levels...

Marco.

hifi_dave

30-04-2020, 14:56

I enjoy one now and then (same as fish and chips, from a chippy), but rarely eat any type of fried food. Del does a mean Southern-fried chicken though, which knocks KFC into a cocked hat, but again only occasionally:)

Gotta watch yer cholesterol levels...

Marco.

Never managed a really good fried chicken. Do you have a recipe and tips ?

Marco

30-04-2020, 14:59

Yeah sure, no worries, I'll ask Del to type out something when she gets a chance:)

Marco.

struth

30-04-2020, 15:06

Sure, if you like eating pig's blood!:D White pudding I don't entertain either, as I hate liver! The mere smell of it brings me out in a cold sweat...

S'cuse me while I heave....;) Now proper SQUARE (LORNE) SAUSAGE, then yer talkin!!:yay:

Anyway, is it true then you don't like eggs?

Marco.

not as eggs no. i can use them in other ways tho. quite like an omelette occasionally..

Marco

30-04-2020, 15:17

not as eggs no.

I'm intrigued... Why? What is it, the flavour, the texture or both?:)

Marco.

Alex_UK

30-04-2020, 18:38

Forgot to post last night’s chilli

https://uploads.tapatalk-cdn.com/20200430/4c26e3361559098ab54ec3b9f7da6bdd.jpg

Carbonara tonight, still haven’t got round to getting pasta bowls Marco!

https://uploads.tapatalk-cdn.com/20200430/e4127f17f53020f954d28038972807f8.jpg

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Marco

30-04-2020, 18:42

Looks nice though, mate. From the appearance anyway, it looks like you've done a good job with the sauce!:cool:

Marco.

InThe Sticks

30-04-2020, 20:00

Not my finest work, but after some afternoon drinking i tried a four strand challah, but with organic seeded flour from Shipton mill, which is by far the best i’ve ever used and some.

https://i.imgur.com/UAr9RDN.jpg

https://i.imgur.com/1ooc6fa.jpg

It was brushed with egg wash before baking and doused in butter afterwards.
You can see that the butter has soaked through the crust to create…
Jeez, i’m starting to sound like Marco now, someone shoot me please.
It’s bread and was nice, thats it.
Thank you :)

In all seriousness though, its a lot harder than it looks on Youtube to make a perfect challah, but as i've got yet another month off work i'll try and get it right.

struth

30-04-2020, 20:02

Looks OK to me, not that I've ever heard of one.. But I'd enjoy eating it.

Marco

30-04-2020, 20:12

Jeez, i’m starting to sound like Marco now, someone shoot me please.

Don't fight it, sweetheart, just embrace it!:kiss::D

In any case, your bread looks pretty decent, although possibly a little dry? Dunno though what it's supposed to be like...

Marco.

InThe Sticks

30-04-2020, 20:21

Don't fight it, sweetheart, just embrace it!:kiss::D

In any case, your bread looks pretty decent, although possibly a little dry? Dunno though what it's supposed to be like...

Marco.
Nope.
Anything but dry, but i fcuked up the egg wash by not adding some water, hence why it looks like one could throw it at a horse and render it unconscious.
Practise makes perfect and all that.

Marco

30-04-2020, 21:07

Yeah defo, especially with stuff like making bread, and which ultimately relies on a host of chemical reactions all happening the way you want!:eek:

I'd be shite at it.

Marco.

struth

30-04-2020, 21:15

Quite liked the colour actually. As long as it tasted good.

mightymonoped

01-05-2020, 08:04

Looks OK to me, not that I've ever heard of one.. But I'd enjoy eating it.

Me too, looks good!

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mightymonoped

01-05-2020, 08:12

50:50 wheat/spelt sourdough. Doofus forgot to turn the oven down for part two though. Doh! (no pun intended)

https://uploads.tapatalk-cdn.com/20200501/7ac6a4a95129580c37483cd166bd0d08.jpg
https://uploads.tapatalk-cdn.com/20200501/220ac58265972a9529fd3b78cce1feb8.jpg

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struth

01-05-2020, 08:53

on the edge of cremation, but saved in time.. still, a well done loaf is nice sometimes

Roy S

01-05-2020, 10:56

Beef stew in the slow cooker

https://uploads.tapatalk-cdn.com/20200501/438174dc1f8816a71ceb98afa40223b9.jpg

struth

01-05-2020, 11:12

Chicken and ham pie and fresh cut chips
https://uploads.tapatalk-cdn.com/20200501/dc8d19f4e3a225d2fc6ed01d27579fb7.jpg

mightymonoped

01-05-2020, 11:58

on the edge of cremation, but saved in time.. still, a well done loaf is nice sometimes

To be fair, it’s turned out bloody delish. The crust is crisp and the crumb is moist and tasty. Might actually do it this way more often. [emoji13]

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Marco

01-05-2020, 12:59

Looks great, Tony. I like my loaves (or rolls) 'well fired', as most of the flavour is in the crust!:exactly:

Some of these old boys though don't have any teeth for chewing...:eyebrows:

Marco.

mightymonoped

01-05-2020, 18:27

Pushing the envelope tonight. Chicken and homemade Italian meatballs in this Paella. [emoji13]

https://uploads.tapatalk-cdn.com/20200501/dbbceb6182853ebba9da4f1c7162e192.jpg
https://uploads.tapatalk-cdn.com/20200501/eef6b1b5d0fe8fee1b605a09c1d68b72.jpg

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Roy S

01-05-2020, 18:30

Right, it’s had about 8 hours, should be done?

https://uploads.tapatalk-cdn.com/20200501/97804f4af22febc66dc9e71adfa2d7ef.jpg

https://uploads.tapatalk-cdn.com/20200501/b5391a821a9b2aa4e2c1df3b8ba71f88.jpg

antonio

02-05-2020, 06:36

Just like me mum used to make Roy.

mightymonoped

02-05-2020, 13:15

Huevos Rancheros for brunch today. Homemade corn tortillas, salsa, refried beans, avocado and fried eggs with a splash of hot sauce.

https://uploads.tapatalk-cdn.com/20200502/3439aaf80837ad82a3b1de088230f25e.jpg

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struth

02-05-2020, 13:34

Slow cooked beef goulash and some mash.
https://uploads.tapatalk-cdn.com/20200502/af4856d4cc8b9bcb9c080fca33a0f4e9.jpg

Marco

02-05-2020, 14:13

Some great cooking here, guys... In particular, Tony, your tortillas look great! We don't tend to do Mexican food much, but LOVE it (and it's great for Del being a veggie), so must have a crack at it again:)

Anyway, today's lunch was Del's homemade spinach and ricotta crespelle, with homemade tomato sauce, sprinkled with freshly grated parmesan:

https://imagizer.imageshack.com/v2/1024x768q90/923/u2Gkwn.jpg

https://imagizer.imageshack.com/v2/xq90/924/0wNI3L.jpg

Much lighter than cannelloni and just as tasty! And washed down with a nice bottle of Barbera d'Asti DOCG Superiore.

Marco.

InThe Sticks

02-05-2020, 17:30

struth

03-05-2020, 12:22

Donald Russell s Best stew. I sautéed it first and added herbs etc.. Then used foodi to pressure cook it.
The it's transferred.. Sauce is sieved and thickened.

Absolutely fab.. Tender as a tender thing. Full on flavour

https://uploads.tapatalk-cdn.com/20200503/d6205d5d4fd029faff1bcfc390306a5c.jpg

Marco

03-05-2020, 14:59

Oooh - that looks unctious! Yumz...:drool:

Marco.

Marco

03-05-2020, 15:05

Today's lunch... Sautéed free-range chicken legs in white wine, fresh garlic and thyme, with herby new potatoes, braised fennel, tomatoes, steamed asparagus and broccoli, and caramelised baby onions:

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

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

That was rather nice!:)

Marco.

struth

03-05-2020, 15:24

luscious... my stew had garlic and thyme in:eyebrows:

Roy S

03-05-2020, 15:58

Home made leek & potato

https://uploads.tapatalk-cdn.com/20200503/5f94337e258650786d39cab97683ea5f.jpg

Marco

03-05-2020, 16:01

luscious... my stew had garlic and thyme in:eyebrows:

Herbs make all the difference to the flavour, mate. You should get some pots so you can grow them fresh:)

Marco.

InThe Sticks

03-05-2020, 16:04

Donald Russell s Best stew. I sautéed it first and added herbs etc.. Then used foodi to pressure cook it.

Never thought of using the Foodi for that! Top tip!
Will try a sirloin in it tonight.

struth

03-05-2020, 16:24

Home made leek & potato

https://uploads.tapatalk-cdn.com/20200503/5f94337e258650786d39cab97683ea5f.jpg

nice Roy..:)

Roy S

03-05-2020, 16:27

nice Roy..:)

Was a really easy Delia recipe

https://www.deliaonline.com/recipes/collections/root-vegetables/leek-onion-and-potato-soup

Marco

03-05-2020, 18:56

Roy S

03-05-2020, 20:33

Looks nice, Roy, although I personally wouldn't have put what looks like a dollop of dried herbs directly on top of the soup, as the texture won't be nice to eat. Fresh herbs would've been better, IMO, and perhaps also a little swirl of cream!:)

Marco.

You know after I'd put the herbs on I thought 'someone will comment on that..' :D (just trying to dress the dish up a little).

Had some haddock fillets tonight from Asda, didn't expect much but they were surprisingly good.

https://live.staticflickr.com/65535/49852152942_51deed17d6_h.jpg

Marco

03-05-2020, 20:52

You know after I'd put the herbs on I thought 'someone will comment on that..' :D (just trying to dress the dish up a little).

Lol - remember the old adage: 'less is more'...;)

Haddock and chips looks pretty decent:)

Marco.

antonio

04-05-2020, 08:08

Really needed mushy peas, we'll be having Morrison's chunky haddock fillets later today. :)

tapid

04-05-2020, 08:15

Really needed mushy peas, we'll be having Morrison's chunky haddock fillets later today. :)
You could have bought the mushies from Morrisons as well. There not brilliant but quite edible (Imo ).Enjoy

Marco

04-05-2020, 13:16

Nice light lunch of mixed antipasto (parma ham, mortadella, dolmades, feta-stuffed chillies, red peppers, gherkins and caper berries):

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

https://imagizer.imageshack.com/v2/1024x768q90/924/wHC1m1.jpg

Enjoyed with some crusty bread, al fresco in the Wrexham sunshine, with a rather fine chilled bottle of Muscadet!:cheers:

Marco.

struth

04-05-2020, 14:20

https://imagizer.imageshack.com/v2/640x480q90/924/LgApTj.jpg

fries n beans

Marco

04-05-2020, 14:23

From classic Italian/mediterranean to classic British!:D

Marco.

struth

04-05-2020, 14:53

Nowt wrong with British fare lad [emoji3]

walpurgis

04-05-2020, 14:58

https://imagizer.imageshack.com/v2/640x480q90/924/LgApTj.jpg

fries n beans

Not generally being a meat eater, I'd be perfectly happy with a simple plateful like that. :)

mightymonoped

04-05-2020, 15:15

Variety being the spice of life, and all that! I’d happily tuck into all of these [emoji4]

Sent from my iPhone using Tapatalk

Marco

04-05-2020, 15:21

Not generally being a meat eater... :)

Didn't know that, Geoff. In any case, you haven't posted on here for ages!:eek:

Marco.

Marco

04-05-2020, 15:23

Nowt wrong with British fare lad [emoji3]

No, not at all. But the contrast is marked!:D

Marco.

Roy S

04-05-2020, 15:49

If you put Grant's chips with Marco's lunch that would be spot on ;)

Marco

04-05-2020, 16:00

Yesh, for the chipmeister himself, defo!:eyebrows:

The last time I had chips was over a week ago, with those big burgers... TBH, I could easily live without them!:eek:

;)

Marco.

walpurgis

04-05-2020, 16:01

Didn't know that, Geoff. In any case, you haven't posted on here for ages!:eek:

Marco.

Hardly surprising, as don't really want to touch fresh food at the moment, I've been living largely on delivered frozen, dry or canned stuff for months. There's no way I'm going round shops. If others feel salad and the like are safe, let them eat it :)!

walpurgis

04-05-2020, 16:04

Talking of chips, I just cleaned out the deep fryer. What a joy that job is!! :rolleyes:

Marco

04-05-2020, 16:06

Hardly surprising, as don't really want to touch fresh food at the moment, I've been living largely on delivered frozen, dry or canned stuff for months. There's no way I'm going round shops. If others feel salad and the like are safe, let them eat it :)!

Fair enough mate, whatever works for you, works for you, and I respect that. However, sorry, but that would drive us demented!:eek:

Out of curiosity, what's your issue with the safety of salads?

Marco.

walpurgis

04-05-2020, 16:13

Fair enough mate, whatever works for you, works for you. Sorry, but that would drive us demented!:eek:

Marco.

Obviously it's not ideal, but it's hardly the end of the world.

Marco

04-05-2020, 16:18

Lol - it would be for us (not literally of course, but in terms of our enjoyment and quality of life), as we're major foodies, and so our meals are the highlights of our day, especially now with lockdown! You may have seen some evidence of that here;)

Fair enough it you see food simply as sustenance [just something to keep you alive], but that's fundamentally not us. It's an integral part of our lives.

Out of curiosity, what's your issue with the safety of salads?

Marco.

struth

04-05-2020, 16:22

Obviously it's not ideal, but it's hardly the end of the world.

pretty much what im doing for most part geoff.. i use 99% frozen stuff.

walpurgis

04-05-2020, 16:32

Out of curiosity, what's your issue with the safety of salads?

Marco.

As with other fresh food, one has no idea who's been around it and possibly handling it. Or whether they may be infected. It may be fine, but let others take that chance, I won't.

Marco

04-05-2020, 16:54

Ok, but the virus can only survive on any surface for a very limited period, so by the time you buy salad (or indeed anything else) from a supermarket, the virus (if it ever existed on the item in question in the first place) will be long gone, notwithstanding the fact that you would a) wash the salad yourself thoroughly before eating it, and b) also your hands.

As I said mate, I respect you doing what you feel you need to do to stay safe, but I'm surprised at how far you're taking it.

Marco.

struth

04-05-2020, 16:58

ok, but the virus can only survive on any surface for a very limited period of time, so by the time you buy salad (or indeed anything else) from a supermarket, the virus (if it ever existed on the item in question in the first place) will be long gone, notwithstanding the fact that you would a) wash the salad yourself before eating it, and b) also your hands.

As i said mate, i respect you doing what you feel you need to do to stay safe, but i'm surprised at how far you're taking it.

Marco.

thats not been proven as yet... im still quarentining stuff that enters house

walpurgis

04-05-2020, 16:59

I'm extremely cautious. I even wear a 'hazmat' suit when having a bath! :D

struth

04-05-2020, 17:07

I'm extremely cautious. I even wear a 'hazmat' suit when having a bath! :D

I stopped wearing one when i was informed it wasnt the fashion:D and its difficult to flash in one

Marco

04-05-2020, 17:20

thats not been proven as yet... im still quarentining stuff that enters house

Sure, but neither has the opposite been proven. I'm perfectly happy though that there is no (or very negligible) danger, given the observing of the measures I've outlined.

It's understandable mate, given your health issues, that you're being extra cautious, but for the rest of us, we have to get some enjoyment from life [and eating well for us is a vital in that respect], as the lockdown has taken away so many of the simple pleasures we would normally enjoy:)

When you're not used to effectively living like a recluse, and shock horror, having a social life, this lockdown is a rather BIG culture shock!!

Marco.

Barry

04-05-2020, 18:18

Beef casserole with ratatouille, steamed brocolli and long grain brown rice.

https://i.postimg.cc/L4P02xPZ/001.jpg

https://i.postimg.cc/Jh5sc5wY/002.jpg

Washed down with a glass or two of 2017 Chateau Haut Peyrillat, Médoc

https://i.postimg.cc/yNyPGG3F/003.jpg

Navel orange for dessert.

Marco

04-05-2020, 19:28

Good stuff, Barry. How was the Médoc?:)

Marco.

Roy S

04-05-2020, 20:26

Sirloin tonight

https://uploads.tapatalk-cdn.com/20200504/4d9ff99ab92dbcdfd7607becc8ee3682.jpg

Marco

05-05-2020, 09:01

Nice. I like how you cook your steaks, Roy:)

A wee video of our brilliant butcher in Wrexham, highly recommended for anyone who lives in or is near the area:

https://youtu.be/8rceaQ9TeMo

Check out the quality of that lovely Welsh produce!:cool:

*Why* would you use a supermarket?:)

Marco.

struth

05-05-2020, 11:27

Lasagne today..

https://uploads.tapatalk-cdn.com/20200505/37ca29da8d3f948c9b42b7f19fae343a.jpg

Barry

05-05-2020, 11:45

Lasagne today..

https://uploads.tapatalk-cdn.com/20200505/37ca29da8d3f948c9b42b7f19fae343a.jpg

That looks good Grant.

Barry

05-05-2020, 11:46

Sirloin tonight

https://uploads.tapatalk-cdn.com/20200504/4d9ff99ab92dbcdfd7607becc8ee3682.jpg

And so does that Roy. :)

Marco

05-05-2020, 12:24

Ahem, Bazza... May I direct your attention to this:

Good stuff, Barry. How was the Médoc?:)

Anthony and you are defo neck and neck for this year's 'Mr Magoo' award!:D

Marco.

Marco

05-05-2020, 12:27

Granty, is the lasagne Bingham's or Donny Russ? I suspect the former. Yup, looks decent.

Marco.

P.S What did you think of the vid of my local butchers?:)

struth

05-05-2020, 12:45

Granty, is the lasagne Bingham's or Donny Russ? I suspect the former. Yup, looks decent.

Marco.

P.S What did you think of the vid of my local butchers?:)

not seen it yet as im busy with films. yes, a bigham lasagne

Marco

05-05-2020, 13:10

No worries, please watch it later and let me know what you think:)

Marco.

struth

05-05-2020, 13:55

Marco

05-05-2020, 14:17

Nice one... Well, when you can get your car out again mate, that's where I'd be getting my meat from, not a supermarket;)

The effort will be worth it, as the produce will almost certainly be local, (far better quality) and often cheaper too, simply because of not having to pay for packaging and/or as much for the butchery.

Marco.

struth

05-05-2020, 14:30

Marco

05-05-2020, 14:34

Are there no disabled spaces? That's one area where we're lucky in Wrexham, as there's no shortage of FREE parking. You get 2 hours, right in the centre of town, for hee-haw, and currently it's 90% deserted, so it takes almost no time at all to pop in and out to the butchers!:cool:

Marco.

struth

05-05-2020, 14:37

Marco

05-05-2020, 14:41

Nightmare... Bollox to that. Probably because it's not too far from Edinburgh. Where you are [in between two cities] is generally more built up than here. If (when hopefully) you can visit us, you'll see the set up we're used to:)

Marco.

Marco

05-05-2020, 15:00

Today's lunch... Gloucester 'old spot' pork chop, from our local butcher (marinated beforehand in garlic, fresh rosemary, thyme and lemon juice), then chargrilled on the BBQ, with Applewood wood chips, to add an extra depth of flavour, served with a duo of fresh salads (one, grated celeriac and carrot with mayo, and the other, wild rice with red peppers, peas and sweetcorn):

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

https://imagizer.imageshack.com/v2/1024x768q90/922/nP9PKm.jpg

https://imagizer.imageshack.com/v2/1024x768q90/924/R8Ek36.jpg

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

....and washed down with a rather lovely (very fruity with a touch of sweetness) chilled Rosé, from the Navarra region of Spain, at a quite frankly, ridiculous price of £3.99 from Lidl: https://www.lidl.co.uk/en/p/rose-wine/mezquiriz-navarra-rose/p9252

I've paid three times that, and more, for [supposedly superior] Rosé wines from Waitrose, and which were largely a disappointment...

Anyway, hope everyone's having a nice day!:cheers:

Marco.

hifi_dave

05-05-2020, 15:05

Looks very nice. I do like a big ol' Pork chop.

struth

05-05-2020, 15:19

Looks good mate.

Im having tagine cooked spiced morrocan lamb and fries. Just what I have.. Delivery tomorrow.

https://uploads.tapatalk-cdn.com/20200505/36d8c8ac1af6fbee3a76677efb112e7f.jpg

Marco

05-05-2020, 15:35

Where's the tagine from? Chips look epic, as usual!:)

Marco.

struth

05-05-2020, 15:37

Where's the tagine from? Chips look epic, as usual!:)

Marco.

both from russells.. lots of dal, i think its called in it.. big beans

Marco

05-05-2020, 15:48

Looks very nice. I do like a big ol' Pork chop.

Cheers, Dave. If your butcher can get hold of Gloucester old spot (from this breed: https://www.google.com/search?sxsrf=ALeKk0345N0f_slJUBqt9YCwOLGW6rWoQA%3A 1588693389596&ei=jYmxXsjtI8OigQbli7PYDw&q=gloucester+old+spots&oq=gloucester+old+spots&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgYIABAWEB4yBggAEBY QHjIICAAQFhAKEB46BAgAEEdQ6bQBWOm0AWChwAFoAHACeACAA T-IAT-SAQExmAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-ab&ved=0ahUKEwiI6JKJiJ3pAhVDUcAKHeXFDPsQ4dUDCAw&uact=5 ) the flavour is quite different from other types of pork: 'porkier', for want of a better description, and the fat is tastier too, especially when chargrilled/blackened:)

Marco.

hifi_dave

05-05-2020, 16:01

Cheers, Dave. If your butcher can get hold of Gloucester old spot (from this breed: https://www.google.com/search?sxsrf=ALeKk0345N0f_slJUBqt9YCwOLGW6rWoQA%3A 1588693389596&ei=jYmxXsjtI8OigQbli7PYDw&q=gloucester+old+spots&oq=gloucester+old+spots&gs_lcp=CgZwc3ktYWIQAzICCAAyAggAMgYIABAWEB4yBggAEBY QHjIICAAQFhAKEB46BAgAEEdQ6bQBWOm0AWChwAFoAHACeACAA T-IAT-SAQExmAEAoAEBqgEHZ3dzLXdpeg&sclient=psy-ab&ved=0ahUKEwiI6JKJiJ3pAhVDUcAKHeXFDPsQ4dUDCAw&uact=5 ) the flavour is quite different from other types of pork, more 'porky', for want of a better description, and the fat is tastier too, especially when chargrilled/blackened:)

Marco.

Yes, that's what we usually have. Makes nice crackling.