View Full Version : OK, What's For Lunch or Tea Today?
walpurgis
21-11-2020, 11:51
Looks tasty! :)
Looks tasty! :)
it was:eek:
Left over mash and red wine gravy, mash topped with vintage Gouda. Kate & Sydney pie.
https://uploads.tapatalk-cdn.com/20201121/723a3703395e7e9bee83f28863cefb6f.jpg
mightymonoped
21-11-2020, 18:00
Left over mash and red wine gravy, mash topped with vintage Gouda. Kate & Sydney pie.
https://uploads.tapatalk-cdn.com/20201121/723a3703395e7e9bee83f28863cefb6f.jpg
Nice!
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mightymonoped
21-11-2020, 18:02
Homemade Tortilla with flame-roasted peppers and sun-dried tomato. Had this with lightly dusted cod fillets and a simple lettuce and tomato salad.
https://uploads.tapatalk-cdn.com/20201121/b5e09282c197d6509f6f90da01893b7a.jpg
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https://www.carlesabellan.com/tapas24-diputacio/
That place does the most amazing tortilla. I spent ages trying to replicate it but no matter how hard I tried I never got there.
Looks good, Tony.
Reckon that portion of peas represents 3 of your 5 a day.
& Dijon? Got to be Colman's English (after all it's bangers & mash not les saucisses à la purée!)
As a French speaker, and lover of French cuisine, wossat when it's at home?:D
Pureed sausages? LURVELY:eyebrows:;)
Marco.
P.S In t'other post I presume you're thinking of andouillette? If so, I'd rather chew my own cock..:spew:
Lamb rump
https://live.staticflickr.com/65535/50610963056_8814e7dae4_o.jpg
Lovely looking lamb there, especially the gravy!:thumbsup:
Marco [hates 'dry' food].
Hanger Steak, Diane sauce and frittshttps://uploads.tapatalk-cdn.com/20201118/6da28d3e541d5e970b9ea482ab4a3805.jpg
Sous vide cooked. Tender and a bit pinkhttps://uploads.tapatalk-cdn.com/20201118/5accfd844165eb184a5d044f701bf742.jpg
rather good
As in aircraft hanger?:D
Haven't heard of that before...Anyway, looks good!:)
Marco.
Left over mash and red wine gravy, mash topped with vintage Gouda. Kate & Sydney pie.
https://uploads.tapatalk-cdn.com/20201121/723a3703395e7e9bee83f28863cefb6f.jpg
Like very good pub grub - and I mean that as a compliment! Gravy looks A...:cool:
Marco.
Homemade Tortilla with flame-roasted peppers and sun-dried tomato. Had this with lightly dusted cod fillets and a simple lettuce and tomato salad.
https://uploads.tapatalk-cdn.com/20201121/b5e09282c197d6509f6f90da01893b7a.jpg
That's restaurant quality, Tony. Superb!:drool:
Marco.
mightymonoped
21-11-2020, 19:09
https://www.carlesabellan.com/tapas24-diputacio/
That place does the most amazing tortilla. I spent ages trying to replicate it but no matter how hard I tried I never got there.
Looks good, Tony.
Thanks Justin, my mate Rob (who’s parents were Basque) taught me his traditional method years ago.
I’ve got a handy set of tortilla pans for it now but we used to make them for the family together when we were camping.
His son, who’s a chef and has worked in Michelin starred restaurants in Barcelona reckons there’s nothing in Barcelona that tastes any better than Rob’s, so I reckon I’m not too bad at it [emoji13]
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Fillet steak with chippies, red-winey sauce and stuff...
https://imagizer.imageshack.com/v2/1024x768q90/923/QdP4RF.jpg
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:)
Marco.
mightymonoped
21-11-2020, 20:27
Fillet steak with chippies, red-winey sauce and stuff...
https://imagizer.imageshack.com/v2/1024x768q90/923/QdP4RF.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/0O8Xlu.jpg
:)
Marco.
That looks bloody good.
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That looks bloody good.
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Agreed! That looks gorgeous Marco :cool:
mightymonoped
22-11-2020, 10:46
Homemade Turkey Sausages for Sunday Brunch.
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https://uploads.tapatalk-cdn.com/20201122/7d31dc12a01d6340d89df8a551b2247a.jpg
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https://www.bbc.co.uk/food/recipes/beef_goulash_soup_gulyas_16159
Had a hankering for some really good beef goulash soup. This is good as anything you'll get in Budapest.
The superlatives coming out of my wife's mouth didn't stop eating this. It's the best recipe I have come across. Well worth the five stars. I used more garlic and added some chilli as sweet smoked paprika is quite mild.
£12.88 of best West country stewing steak. Zero added water, bugger all fat - outstanding stuff.
This is a lot of food that will freeze well.
Photos don't do it justice.
You can tell I am impressed;):)
https://uploads.tapatalk-cdn.com/20201122/12a0c7d9263cf9aea974e8ff4512eb6d.jpghttps://uploads.tapatalk-cdn.com/20201122/0ef561f18709ce2c20f5b9f52c7ba4c9.jpghttps://uploads.tapatalk-cdn.com/20201122/16d8f803c7bfde64749fae4476edb137.jpghttps://uploads.tapatalk-cdn.com/20201122/f88f95a12446fbe8eca31c36271f0076.jpg
Looks good. I get really good goulash soup from donald Russell. Frozen. Load of meat and veg. It's so thick too.
That looks spot on, one of my favs
One thing about Russell's, their soups are great
You mean this place?
https://www.donaldrussell.com/?nst=0&gclid=CjwKCAiAtej9BRAvEiwA0UAWXuZTXCtFoh4zbIXKCITW KpG5w_cu014OWYPjNKhXfTUJS2D74wjcqxoCQLMQAvD_BwE&gclsrc=aw.ds
I think there's something magical about caraway seeds in the right dish. It's good in rye bread, too.
Fillet steak with chippies, red-winey sauce and stuff...
Cor! (but more chips please :D )
Spanish chicken ready for the oven
https://live.staticflickr.com/65535/50637834023_1e10e83bf3_o.jpg
Spanish chicken ready for the oven
https://live.staticflickr.com/65535/50637834023_1e10e83bf3_o.jpg
nice... where's the maracas?:eyebrows: ole... save me some:lol:
.. where's the maracas?
Thought I'd boil them :D
Here's what cooks me dinner
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mightymonoped
23-11-2020, 20:15
Spanish chicken ready for the oven
https://live.staticflickr.com/65535/50637834023_1e10e83bf3_o.jpg
Looks good and I bet it tastes good too. [emoji4][emoji106]
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Beobloke
24-11-2020, 09:52
Today's scran... A porky-chopy with 'bits', veggie bubbles, sauce and shit...
.
Fillet steak with chippies, red-winey sauce and stuff...
.
“...and shit”. “...and stuff”??
What’s all this about Marco? This is doing a terrible disservice to Del’s magnificent cooking and frankly the phrase “...and shit” definitely does not make my mouth water like it always does with your posts.
Pull yourself together and resume normal full descriptive service, please.
Thankyou.
;)
Fillet steak and chips..
Nicely cooked on a flatplatehttps://uploads.tapatalk-cdn.com/20201124/7a079a557e305e373918b997fa65bdb1.jpghttps://uploads.tapatalk-cdn.com/20201124/61e4ff6dee65a684590d49263f4c7609.jpg
“...and shit”. “...and stuff”??
What’s all this about Marco? This is doing a terrible disservice to Del’s magnificent cooking and frankly the phrase “...and shit” definitely does not make my mouth water like it always does with your posts.
Pull yourself together and resume normal full descriptive service, please.
Thankyou.
;)
:lolsign:
It's my new descriptive style called 'reverse gourmetism' - you no likely?:D
Marco.
Nice steak, Granty?:thumbsup:
Marco.
Thought I'd boil them :D
Here's what cooks me dinner
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Liking the look of that too, Roy! Tasty:)
Marco.
Looks good and I bet it tastes good too. [emoji4][emoji106]
Liking the look of that too, Roy! Tasty:)
Cheers gents.
Something far less exotic tonight, as always it's all about the presentation :lol:
https://live.staticflickr.com/65535/50642829146_5081318541_o.jpg
Cheers gents.
Something far less exotic tonight, as always it's all about the presentation [emoji38]
https://live.staticflickr.com/65535/50642829146_5081318541_o.jpgAnd scale by the looks of things!
Dats der lotta nish nosh. Max beanage, max sausargeness.
Max fartyness no doubt, too... Hope Roy's not 'entertaining' his lady friend later:eyebrows:
Marco.
And scale by the looks of things!
Dats der lotta nish nosh. Max beanage, max sausargeness.
I'd only had doritos & custard creams all day.
Max fartyness no doubt, too... Hope Roy's not 'entertaining' his lady friend later:eyebrows:
Marco.
Got a night off for good behaviour.
Just the eight sausages then Roy?
Cool.... What make are the sausergees, btw?
Marco.
Just the eight sausages then Roy?
:D Just chipolatas though
Cool.... What make are the sausergees, btw?
Just crappy old Richmonds, tasted great though
Yeah, but they look fine for having with beans and chips... That's about the thickness I like sausages, and also nicely browned. I'm not really into big fat 'porkers':D
Marco.
Yeah, but they look fine for having with beans and chips... That's about the thickness I like sausages, and also nicely browned. I'm not really into big fat 'porkers':D
Marco.
I usually cook sausages in the oven so they get evenly browned. Not a lot of fat came out of these, probably because they're mainly rusk :D
Lol... Good move on using the oven. One thing I *cannot stand* is peely-wally, anaemic looking sausages!:nono:
Marco.
Cod, chips and beans again.
Lovely dinner
https://uploads.tapatalk-cdn.com/20201125/df89085f3310d3b537273aa1f788b50d.jpg
Oh that looks good.
Going to make a roast beef sandwich (with horse radish) and some grapes....with a cuppa tea.
Leftovers from Sunday supper. I was very proud of myself....I made (successfully) Yorkshire Puddings along with the roast. Last time I tried ....I ended up donating them to the National Hockey league........as hockey pucks. These ones my son inhaled.
Filterlab
25-11-2020, 18:31
Pâté Fois Gras to start.
Royal lamb shank with asparagus tips for main.
Braised baked Alaska for dessert.
Then a Yorkie... buttered.
:worthless:
:ner:;)
Marco.
Filterlab
25-11-2020, 19:14
:lol:
Ok then, warmed up last night's Chinese is what I actually had. :D
Lol... Keep it real, muchacho:D
I'm just about to put a side of Argentinian buffalo onto the spit roast...
Marco.
In reality, I had Del's homemade 'KFC' and chips...
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And bloody lurvely it was, too!:D
Marco.
Maple syrup and BBQ sauce pork chops, hassleback potatoes and corn on the cob. Lovely.
Filterlab
25-11-2020, 20:44
In reality, I had Del's homemade 'KFC' and chips...
And bloody lurvely it was, too!:D
Marco.
Now that's my cup of tea sir! Lovely. :D
Today for lunch, Del's homemade sweet and sour chicken with boiled rice:
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https://imagizer.imageshack.com/v2/1024x768q90/924/nMsusR.jpg
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Hit the spot nicely!:cool:
Marco.
mightymonoped
26-11-2020, 19:12
Today for lunch, Del's homemade sweet and sour chicken with boiled rice:
https://imagizer.imageshack.com/v2/1024x768q90/922/FVRkSs.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/nMsusR.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/r7Wowo.jpg
Hit the spot nicely!:cool:
Marco.
Nice! Love good sweet & sour with pineapple.
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mightymonoped
26-11-2020, 19:18
Sticky Asian Sea Bass, Baked Potato with Cambodian Wedding Dip, Steamed Broccoli & Green Beans.
Haven’t made the Cambodian dip for ages, I’d forgotten how bloody tasty it is. Half a ton of finely diced mushroom cooked down with spices, peanut butter and coconut milk.
https://uploads.tapatalk-cdn.com/20201126/d33eda055effe044952e5803ffa1a0f2.jpg
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Nice! Love good sweet & sour with pineapple.
Cheers, mate. Pineapple AND tomato, I'll have you know!:D
Yeah, I hate how some Chinese takeaways put neither in their sweet & sour sauce. It's pish without it...
Marco.
Sticky Asian Sea Bass, Baked Potato with Cambodian Wedding Dip, Steamed Broccoli & Green Beans.
Haven’t made the Cambodian dip for ages, I’d forgotten how bloody tasty it is. Half a ton of finely diced mushroom cooked down with spices, peanut butter and coconut milk.
https://uploads.tapatalk-cdn.com/20201126/d33eda055effe044952e5803ffa1a0f2.jpg
I'm not a fan of peanut butter [in fact I detest it], but that looks nice!:)
Marco.
https://www.bbc.co.uk/food/recipes/beef_goulash_soup_gulyas_16159
Had a hankering for some really good beef goulash soup. This is good as anything you'll get in Budapest.
The superlatives coming out of my wife's mouth didn't stop eating this. It's the best recipe I have come across. Well worth the five stars. I used more garlic and added some chilli as sweet smoked paprika is quite mild.
£12.88 of best West country stewing steak. Zero added water, bugger all fat - outstanding stuff.
This is a lot of food that will freeze well.
Photos don't do it justice.
You can tell I am impressed;):)
https://uploads.tapatalk-cdn.com/20201122/12a0c7d9263cf9aea974e8ff4512eb6d.jpghttps://uploads.tapatalk-cdn.com/20201122/0ef561f18709ce2c20f5b9f52c7ba4c9.jpghttps://uploads.tapatalk-cdn.com/20201122/16d8f803c7bfde64749fae4476edb137.jpghttps://uploads.tapatalk-cdn.com/20201122/f88f95a12446fbe8eca31c36271f0076.jpg
Thanks for the inspiration - I had some venison in the freezer so I thought I would use that recipe (added some dumplings), very tasty and just what is needed for the colder weather (now have four portions of the soup in the freezer for a quick easy meal at some future date):
https://i.postimg.cc/s2N9MBBS/IMG-0247.jpg (https://postimg.cc/rd5tbwNF)
https://i.postimg.cc/QN0N1p8R/IMG-0251.jpg (https://postimg.cc/SjYppYzr)
mightymonoped
27-11-2020, 18:17
Scratching a Persian itch tonight. Have been meaning to try this for a while. Was advised to get some Omani Limes and Methi, so I did. Bought a lovely half shoulder of Lamb from Ragmarsh Butchers yesterday. Has been cooking nearly two hours now. Soon be adding the Limes and in an hour or so will be having this with Turmeric/Saffron Rice and some Persian Yoghurt.
https://www.goodfood.com.au/recipes/khoreshe-ghormeh-sabzi-persian-herb-bean-and-lamb-stew-20190617-h1fgdq
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Thanks for the inspiration - I had some venison in the freezer so I thought I would use that recipe (added some dumplings), very tasty and just what is needed for the colder weather (now have four portions of the soup in the freezer for a quick easy meal at some future date):
https://i.postimg.cc/s2N9MBBS/IMG-0247.jpg (https://postimg.cc/rd5tbwNF)
https://i.postimg.cc/QN0N1p8R/IMG-0251.jpg (https://postimg.cc/SjYppYzr)No problem;)
Been eating it all week and still loads left. Just dumped the remainder in the freezer.
Enjoy Guy:)
Scratching a Persian itch tonight. Have been meaning to try this for a while. Was advised to get some Omani Limes and Methi, so I did. Bought a lovely half shoulder of Lamb from Ragmarsh Butchers yesterday. Has been cooking nearly two hours now. Soon be adding the Limes and in an hour or so will be having this with Turmeric/Saffron Rice and some Persian Yoghurt.
https://www.goodfood.com.au/recipes/khoreshe-ghormeh-sabzi-persian-herb-bean-and-lamb-stew-20190617-h1fgdq
Sent from my iPhone using TapatalkLooks interesting & unusual at least to the British palatte.
Looking forward to the pics...
mightymonoped
27-11-2020, 18:31
Looks interesting & unusual at least to the British palatte.
Looking forward to the pics...
Expectations are high judging by the smells in the kitchen [emoji4][emoji106]
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Sent from my iPhone using Tapatalkhttps://uploads.tapatalk-cdn.com/20201127/2eca087eaf9059e0798f2bcd64ed8fb8.jpg
Pork loin with crackling
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mightymonoped
27-11-2020, 19:57
Finished goods. Was absolutely delicious.
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Most proudest offerings.
Royster that pork crackling looks ferkin' fab.
Tony I am just curious on that one. Try and describe the flavour somehow?
mightymonoped
27-11-2020, 20:25
Most proudest offerings.
Royster that pork crackling looks ferkin' fab.
Tony I am just curious on that one. Try and describe the flavour somehow?
Unusual in a good way, not as in your face or familiar as Indian flavours, rich and complex base of herbs, with a tart foundation. Unctuous and satisfying. Marries well with the earthy Lamb flavour.
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Royster that pork crackling looks ferkin' fab.
To use your terminology it was A :)
Only cooked the pork cos I fancied crackling. Chucked some of the meat in a Chinesey type sauce and had it with rice.
https://live.staticflickr.com/65535/50653480878_680b8b5dde_o.jpg
Had this the other day.. Papperdelle and beef and wine ragu.
Rather good it was. https://uploads.tapatalk-cdn.com/20201127/dc0da8e5c8f66b88e84ab264665e7d56.jpg
Loch Duart side of salmon
.. A big fish this was too [emoji3]
Was on a good offer from Campbell's meat. Will cut it up and freeze most of the pieces. I do like a nice bit of salmon. https://uploads.tapatalk-cdn.com/20201128/c22eca9f7dd6628638b17b94a3505631.jpghttps://uploads.tapatalk-cdn.com/20201128/d8d1b557c1e20388a1e764fb64ddf2d9.jpg
cut it into 10 big pieces...froze 6, refridgerated 2, and will give daughter 2. Always share the mother load:eyebrows:
lovely and fresh too. no fish smells.always a good sign
Dinner is really a snack.
Cream crackers, goats cheese, sliced chicken breast and ham. Alas no pickles.
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mad-moon
29-11-2020, 03:46
Chicken and vegetable stirfry with garlic and blackbean sauce and soft noodles
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Loch Duart fresh salmon
. Lovely flavour.
https://uploads.tapatalk-cdn.com/20201129/70acb97ab77e8a6f713817aa33986dc5.jpg
Paccheri with red pepper pestohttps://uploads.tapatalk-cdn.com/20201129/1852c610273b729e2d43480b4cbd5705.jpg
Pork loin with crackling
https://live.staticflickr.com/65535/50653994331_822bd66f99_o.jpg
For me, that's truly epic and the best piece of cooking I've seen from you here so far!:drool::youtheman:
Marco.
Loch Duart side of salmon
.. A big fish this was too [emoji3]
Was on a good offer from Campbell's meat. Will cut it up and freeze most of the pieces. I do like a nice bit of salmon. https://uploads.tapatalk-cdn.com/20201128/c22eca9f7dd6628638b17b94a3505631.jpghttps://uploads.tapatalk-cdn.com/20201128/d8d1b557c1e20388a1e764fb64ddf2d9.jpg
Quality... That would be lovely smoked, then sliced thinly as 'Gravadlax':)
Marco.
Today's luncheon - Barnsley chop (from our local butcher), topped with fresh garden mint and served with a homemade Cumberland sauce, pots and veg:
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Marco.
45 day dry aged sirloin, with a red wine jus made from Naked's Karen Birmingham 2018 Zinfandel, a teaspoon of Dijon and the remains of a mass of butter used to finish the steak.
That jus was phenomenal. First rule of sauces is masses of butter. I had a lot more than pictured here - that's the plate I served to zee wife who doesn't like much sauce. The pic just came out better.
Washed down with the pictured. Nice contrast with the jus.
Love Austrian white.
https://uploads.tapatalk-cdn.com/20201129/e41a9ba2b66c8fa2008ce4d78bbd6c9b.jpg
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For me, that's truly epic and the best piece of cooking I've seen from you here so far!:drool::youtheman:
Cheers, I had more than a little help from the foodi - pressure cook / air crisp / grill to make the crackling bubble :drool:
45 day dry aged sirloin, with a red wine jus made from Naked's Karen Birmingham 2018 Zinfandel, a teaspoon of Dijon and the remains of a mass of butter used to finish the steak.
That jus was phenomenal. First rule of sauces is masses of butter. I had a lot more than pictured here - that's the plate I served to zee wife who doesn't like much sauce. The pic just came out better.
Washed down with the pictured. Nice contrast with the jus.
Love Austrian white.
https://uploads.tapatalk-cdn.com/20201129/e41a9ba2b66c8fa2008ce4d78bbd6c9b.jpg
https://uploads.tapatalk-cdn.com/20201129/0f436c89c19a63c3cd42f9f39c2997d8.jpg
Nice, Justers,,, But does "zee wife" ever do any cooking, or just sit on her arse continually and get served?:D:eek:
I don't know how you put up with it!:eyebrows:;)
Marco.
P.S Austrian wines are usually top notch. Their reds are great too, trust me.
45 day dry aged sirloin, with a red wine jus made from Naked's Karen Birmingham 2018 Zinfandel, a teaspoon of Dijon and the remains of a mass of butter used to finish the steak.
That jus was phenomenal. First rule of sauces is masses of butter. I had a lot more than pictured here - that's the plate I served to zee wife who doesn't like much sauce. The pic just came out better.
Washed down with the pictured. Nice contrast with the jus.
Love Austrian white.
https://uploads.tapatalk-cdn.com/20201129/e41a9ba2b66c8fa2008ce4d78bbd6c9b.jpg
https://uploads.tapatalk-cdn.com/20201129/0f436c89c19a63c3cd42f9f39c2997d8.jpgVery nice. I can just taste that
Been adding to my backup stockpile.
This for soups and casserole etc mostly.
Great value too. When on your own buying fresh veg often becomes a waste alas..
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mightymonoped
30-11-2020, 18:03
Cantonese Roast Duck is gonna be going on tomorrow [emoji23]
Peter Gabriel springs to mind.
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sure that duck looked better with feathers..... oh and a head:ner: perhaps wou;ldnt have tasted so good tho
Nice, Justers,,, But does "zee wife" ever do any cooking, or just sit on her arse continually and get served?:D:eek:
I don't know how you put up with it!:eyebrows:;)
Marco.
P.S Austrian wines are usually top notch. Their reds are great too, trust me.I thought that's what you did, occasionally get up to whip Del to get a move on:D
Real answer, yes she does. I only cook for her about twice a week. We rarely want to eat the same things.
if i eat, i make or heat it up.. tbh it was mostly always that way as wife was not much cop in kitchen. kids when called to dinner used to say, who made it?:eyebrows:
mad-moon
01-12-2020, 15:55
sure that duck looked better with feathers..... oh and a head:ner: perhaps wou;ldnt have tasted so good tho
Oh I dunno...I like a bit of head...;)
mad-moon
01-12-2020, 16:02
if i eat, i make or heat it up.. tbh it was mostly always that way as wife was not much cop in kitchen. kids when called to dinner used to say, who made it?:eyebrows:
There's been nothing but home prepared stuff since the lockdowns started..we haven't had one single carry out since it started...I even put that stirfry together...ok a bit chicken some chopped veg and some tinned water chestnuts and bamboo shoots, frozen peas and egg noodles...and store bought Oyster/garlic sauce...the wok was full to brim and it was delicious....
Even making all the bread we eat....
mightymonoped
01-12-2020, 16:33
Cantonese Roast Duck is gonna be going on tomorrow [emoji23]
Peter Gabriel springs to mind.
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Fresh out of the oven...
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mad-moon
01-12-2020, 18:02
Fresh out of the oven...
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:drool::drool::drool:
mightymonoped
01-12-2020, 18:58
:drool::drool::drool:
Lidl Frozen Duck - £6.99 (iirc)
Was bloody marvellous, soft as butter and plenty for four people.
Had it with stir-fried rice and topped with the reduced marinade.
https://uploads.tapatalk-cdn.com/20201201/2c9f8c481bd0c4cb4c691cad1e7f6f50.jpg
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Sirloin
https://live.staticflickr.com/65535/50673053111_6e0d0e3047_o.jpg
Sirloin
https://live.staticflickr.com/65535/50673053111_6e0d0e3047_o.jpgHard to get away from it.
:)
Very nicely cooked, Roy - pretty much textbook!:thumbsup:
Marco.
I thought that's what you did, occasionally get up to whip Del to get a move on:D
Real answer, yes she does. I only cook for her about twice a week. We rarely want to eat the same things.
Lol - how do you know that's our favourite game? She likes a wee spank, especially when she's naughty!:lol::eyebrows:
Noted... So could we see some pics of "zee wife's" grub, for a change, instead of yours? What's her name?:)
We rarely eat the same food [although of course share the same veg/pasta, etc] simply because Del's veggie/vegan, but she still cooks nearly all of mine, and despite her foodie proclivities has no issue with butchering any piece of meat or poultry, or preparing/deboning fish/seafood, to a professional standard, as she was taught by her parents at an early age.
What always surprises me too, is that any meat or fish dish she cooks is always perfectly seasoned, even though she can't taste it! She says she just goes on her instincts. I certainly can't complain!:cool:
Marco.
Fresh out of the oven...
https://uploads.tapatalk-cdn.com/20201201/fcc96bb47867b245b397b4f8165807a7.jpg
Beautifully done... Bet that was lovely, mate! What did you serve it with?:)
Marco.
mightymonoped
03-12-2020, 12:35
Beautifully done... Bet that was lovely, mate! What did you serve it with?:)
Marco.
Cheers Marco! It was absolutely delicious, I have to say. Just made some stir-fried rice and reduced the marinade down to serve with both. Definitely worth the effort.
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mightymonoped
03-12-2020, 12:35
Cheers Marco! It was absolutely delicious, I have to say. Just made some stir-fried rice and reduced the marinade down to serve with both. Definitely worth the effort.
Sent from my iPhone using Tapatalk
https://uploads.tapatalk-cdn.com/20201203/ddd885466264f1913e5b942774d77686.jpg
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Very nicely cooked, Roy - pretty much textbook!:thumbsup:
Marco.
Cheers [emoji846]
Lunch out at Felix, Warley
Braised pork starter
https://uploads.tapatalk-cdn.com/20201203/0296f45d2e517f448f8bbeef4d5e9c00.jpg
Prawn & avocado salad starter
https://uploads.tapatalk-cdn.com/20201203/f4b2b4ebdf320cd832161349f71be9de.jpg
Monkfish with prawn butter
https://uploads.tapatalk-cdn.com/20201203/6cbbb12740303799c510fd06a577ec46.jpg
Skate & the sides
https://uploads.tapatalk-cdn.com/20201203/3f9f08ada25662399b35a4c7c4a02cd8.jpg
Berry Eton mess
https://uploads.tapatalk-cdn.com/20201203/58c4b2b1091a9bc253e62773533285a3.jpg
Looks good, mate. Glad to see you're getting out and about, too!:cool:
Marco.
Looks good, mate. Glad to see you're getting out and about, too!:cool:
Marco.
Thirty quid for three courses or 24 for two and the food was top notch + the staff were just nicely attentive & chatty without being obtrusive. Yes, was good to get out and about in spite of the awful weather.
Defo well worth it mate, considering the quality of the food:)
Marco.
Del's just made a toad-in-the-hole with veggie sausages:
https://imagizer.imageshack.com/v2/1024x768q90/924/RfvTIL.jpg
Marco.
mightymonoped
03-12-2020, 19:34
Del's just made a toad-in-the-hole with veggie sausages:
https://imagizer.imageshack.com/v2/1024x768q90/924/RfvTIL.jpg
Marco.
Ooh, looks good! Might have to do that myself, have got some veggie sausages in the freezer. [emoji106]
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Talking of sausargeness, streaky bacon wrapped Cumberland baked sausages in French mustard, Karen Birmingham red wine (so good I bought 12 bottles) and onion gravy, plus the obvious.
Very nice, if a bit boring.
Must do something unusual soonish.
https://uploads.tapatalk-cdn.com/20201203/d99a30472ad635214250a00909fe9413.jpg
Cheers [emoji846]
Lunch out at Felix, Warley
Braised pork starter
https://uploads.tapatalk-cdn.com/20201203/0296f45d2e517f448f8bbeef4d5e9c00.jpg
Prawn & avocado salad starter
https://uploads.tapatalk-cdn.com/20201203/f4b2b4ebdf320cd832161349f71be9de.jpg
Monkfish with prawn butter
https://uploads.tapatalk-cdn.com/20201203/6cbbb12740303799c510fd06a577ec46.jpg
Skate & the sides
https://uploads.tapatalk-cdn.com/20201203/3f9f08ada25662399b35a4c7c4a02cd8.jpg
Berry Eton mess
https://uploads.tapatalk-cdn.com/20201203/58c4b2b1091a9bc253e62773533285a3.jpgLooks pretty good. Was it?
Looks pretty good. Was it?
It was all excellent.
Their website
https://www.felixrestaurants.co.uk/
mightymonoped
04-12-2020, 15:43
Persian Picnic Pasties - a cheeky little fusion of Ghormeh Sabzi (Lamb, Herb and Beans) with Potato Rosti and Shortcrust Pastry.
Hearty finger food for a cold, socially-distanced outdoor gathering. [emoji4]
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Had this tonight. Rice pudding, evaporated milk and pineapple.
Was damned good [emoji3]
https://uploads.tapatalk-cdn.com/20201204/59f9c0314ae83f449a6e41e867282ff8.jpg
Another pot of rice pudding
https://uploads.tapatalk-cdn.com/20201206/27f595bffdde45fdf21635f777440a1b.jpg
2nd one looks more golden than the first one Grant. Trick photography , or less evaporated ?
flash went off.. tis near dark here now
2nd one looks more golden than the first one Grant. Trick photography , or less evaporated ?
was damn good anyways... i always did make good pud rice:lol:
Coq au vin https://uploads.tapatalk-cdn.com/20201206/787f07567f66e8f60ec3857405efd97a.jpg
Tashtee...:)
I know you love a nice Coq:eyebrows:
Marco.
Pour déjeuner cet après-midi... Carré d'agneau rôti, avec un peu jus de viande, sauce à la menthe fraîche, fait à la maison, gratin dauphinois, des haricots verts et aussi des autres légumes de saison:
https://imagizer.imageshack.com/v2/1024x768q90/924/i7Qjwm.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/28DcOt.jpg
Félicitations de la saison à tous!:cheers::christmas:
Marco.
cheesey pots and a lamb chop with veg :eyebrows: looks great, although id want more cheesey pots:lol:
Pour déjeuner cet après-midi... Carré d'agneau rôti, avec un peu jus de viande, sauce à la menthe fraîche, fait à la maison, gratin dauphinois, des haricots verts et aussi des autres légumes:
https://imagizer.imageshack.com/v2/1024x768q90/924/i7Qjwm.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/28DcOt.jpg
Félicitations de la saison à tous!:cheers::christmas:
Marco.Looks great.
How did Del do those cutlets? Grill?
Pour déjeuner cet après-midi... Carré d'agneau rôti, avec un peu jus de viande, sauce à la menthe fraîche, fait à la maison, gratin dauphinois, des haricots verts et aussi des autres légumes:
https://imagizer.imageshack.com/v2/1024x768q90/924/i7Qjwm.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/28DcOt.jpg
Félicitations de la saison à tous!:cheers::christmas:
Marco.
Marco,
That plate looks like it came from a French restaurant. How can an Italian man be happy with that little spoon full of cheesy potato's ?
That plate is lucky to be 250 calories. Ok, what did you do to upset Del?
cheesey pots and a lamb chop with veg :eyebrows: looks great, although id want more cheesey pots:lol:
Lol - that's 'cos you're a bigger 'potato hand' than me! They were lovely though - and there were extra helpings available had I wanted them.
You know I don't like my plate too 'crowded up' all at once. That's how we Europeans do things, with everything in separate bowls to help yourself, so you just fill the plate with what you think you'll manage to eat, no more.
Cuts down on wastage that way, too!:)
Marco.
Looks great.
How did Del do those cutlets? Grill?
Cheers, dudekins... I asked her and she said that she done them in the oven, first laid down in a tray to cook them through, then for the last 20 mins stood the chops up (fat side up), so that the fat crisped up and rendered down nicely - they certainly hit the spot:)
Marco.
Marco,
That plate looks like it came from a French restaurant. How can an Italian man be happy with that little spoon full of cheesy potato's ?
That plate is lucky to be 250 calories. Ok, what did you do to upset Del?
Hahaha... No, she was in a jolly little mood, singling along to some Christmas songs in the kitchen, as she was cooking it all, whilst I made her a nice cocktail (Negroni). As I've just told Grant, I don't like having too much food on my plate at once. I prefer putting a manageable amount on, then getting more if I feel for it.
That way, you don't get too fat and it cuts down on wastage!:D But yes, thanks. She's a great cook (and I'm pretty much fluent in both French and Italian, verbally and written), so for a change thought I'd introduce the meal in French, as it would be described in a restaurant.
Del's been a busy wee girl today (made the Christmas cake and some mince pies before that), so she's flaked out now in front of the fire with the cats, snuggling her furry cat hot-water bottle, enjoying a glass of red.
Marco.
was damn good anyways... i always did make good pud rice:lol:
Looks heart warming. Reminds me of me mothers ... way back when
Beobloke
06-12-2020, 21:20
Del's just made a toad-in-the-hole with veggie sausages:
https://imagizer.imageshack.com/v2/1024x768q90/924/RfvTIL.jpg
Marco.
Veggie sausages.
Veggie.
Sausages.
Nope, sorry, don’t understand.
;)
:lolsign:
Do you approve of the lamb cutlets, then?
Marco.
Beobloke
07-12-2020, 00:26
I most certainly do! And I adore dauphinoise potatoes.
Conchiglie ragu
https://uploads.tapatalk-cdn.com/20201207/ed99b733792b8f971afb61bc4ed76338.jpg
King Scallop adventure.
Interesting. £9.88 for six scallops.
Worth it?
Once in a blue moon. One more portion left, so not too bad.
This tasted pretty far off what I was expecting. I'd rate it 7 to maybe 8 out of 10 as a recipe.
So it's good+ I reckon to very good depending on mood.
Needless to say I added the red chilli.
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mightymonoped
09-12-2020, 09:28
Italian Pear Cake made with Mascarpone cheese. Surprisingly light and not too sweet. Actually a good breakfast option with coffee.
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Hanger Steak and dauphinoise potatohttps://uploads.tapatalk-cdn.com/20201209/40c1b441e3ad3b6ef46aa5481b7d5bb2.jpg
Cheap piggy belly plum sauce bake for apple sauce sandwiches.
https://uploads.tapatalk-cdn.com/20201209/4672c259a461573338c5912f5d2211e4.jpg
Vegetable Lasagne..
Looks great. https://uploads.tapatalk-cdn.com/20201210/e2d1ccff0dcdbe479c30e952eaf04082.jpg
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mightymonoped
11-12-2020, 14:27
Cheeky little pizza.
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well done. nicely made. dont like olives much alas.. but rest is fine
Home made cottage pie just about to go into the oven
https://live.staticflickr.com/65535/50707096911_b8c591c56e_o.jpg
Served with savoy cabbage
https://live.staticflickr.com/65535/50707310657_77dd6b2bbd_o.jpg
Wow.... Don't know where to start with some of the grub posted recently:eek::wow:
Love your Asian-inspired dishes, Justers - right up my street! Tony, that pear cake looks like something inside a pastry shop in Tuscany - and your pizza also looks top notch!:drool:
Nice looking lasagne, Granty - you got a good colour on that:)
Roy-boy, love the touch with the gravy boat! And the pie looks great, even though it looks as if it'd feed five people:D
Marco.
Tonight's scran... Pan-fried fillet steak in a whisky and peppercorn cream sauce, topped with vine tomatoes and served with a due of vegetable gratins (cheesy potato and courgette and broccoli) and some steamed fine-green beans:
https://imagizer.imageshack.com/v2/1024x768q90/922/BxMJq2.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/XogupY.jpg
Marco.
Roy-boy, love the touch with the gravy boat! And the pie looks great, even though it looks as if it'd feed five people:D
I'd intended to leave a bit for lunch tomorrow but looks like I'll be having sarnies
Tasty looking steak meal that Marco, those gratins look interesting.
Tonight's scran... Pan-fried fillet steak in a whisky and peppercorn cream sauce, topped with vine tomatoes and served with a due of vegetable gratins (cheesy potato and courgette and broccoli) and some steamed fine-green beans:
https://imagizer.imageshack.com/v2/1024x768q90/922/BxMJq2.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/XogupY.jpg
Marco.Looks tasty. More spuds I like tho.
I had a ready meal roast beef dinner. Very decent it was. Sainsbury
Beobloke
12-12-2020, 10:34
Tonight's scran... Pan-fried fillet steak in a whisky and peppercorn cream sauce, topped with vine tomatoes and served with a due of vegetable gratins (cheesy potato and courgette and broccoli) and some steamed fine-green beans:
https://imagizer.imageshack.com/v2/1024x768q90/922/BxMJq2.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/XogupY.jpg
Marco.
Oh yes. Oh yes indeed! :)
Lol - does the 'chef-ay' description meet with your approval too, sire?:D
Marco.
mightymonoped
12-12-2020, 23:25
Gotta love your knife, this Tojori Santoku has been serving me well for five years. Together with my Global Vegetable Knife and Opinel Bread Knife and paring knife, it is part of The Essential Four [emoji4][emoji106]
https://uploads.tapatalk-cdn.com/20201212/ad795b1926f0de63e58486086d25df6b.jpg
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This was probably one of the best Tom sauces I have ever made.
Made it up as I went along.
Red wine, sweet smoked paprika, red chilli, organic ketchup, tin chopped tomatoes with basil, red wine vinegar, lots of fresh garlic, ev olive oil, Tom purée, Angus beef meatballs, salt, soy sauce, parmesan, pepper, onion, whole nocellara olives and love.
Served on spaghetti or possibly linguini tossed in ev olive oil.
Not a looker but what a taster!
https://uploads.tapatalk-cdn.com/20201213/fd6fd85f5693ade2b390b8abea182361.jpg
Actually, I think it looks pretty good! You can tell that the sauce is tasty because the colour is nice and rich:)
Golden rule though, if you want to be authentic... Spag should never be served on a flat place, only in a bowl;) Make it easier to eat that way, too...
Marco.
Well I make no claims for authenticity for a made up as you go along recipe.
The pasta was DeCecco spaghetti and not linguine.
Anyway, 100% baked breakie. So much less mess than frying. Arguably better anyway.
https://uploads.tapatalk-cdn.com/20201213/33430fedd12f06b2ec09b84e6caed2b4.jpg
Well I make no claims for authenticity for a made up as you go along recipe.
The pasta was DeCecco spaghetti and not linguine.
No I must say, for me the sauce does look good (verging on very good), contrary to what you think, and De Cecco make the best dried pasta:)
Brekkie looks good, too!
Marco.
Missed an ingredient in the sauce, some chopped thin sliced Spanish chorizo.
One thing I liked about that recipe was the small Angus meatballs. It fits better with spaghetti than bigger ones, and there wasn't too much meat as a result.
For me, spaghetti with tomato based sauces aren't really an attractive dish. Some fresh basil leaves would have lifted the looks to at least provides some colour contrast.
And yes that pasta is good. I hesitate to say the best dried pasta I have had, though.
Yeah, best available in a supermarket. I can tell you though that De Cecco is pretty much the de facto standard in households in Italy. Barilla is also very good and a popular favourite.
I'd disagree that tomato sauce pasta dishes aren't attractive, but that's a personal taste thing. However, they can be enhanced with some careful presentation. In that respect, serving any dried (non-filled) pasta in a bowl, rather than a plate helps, as you can twirl/pile it up, to give the finished dish a 'fuller' appearance.
The general rule though, if you want to be authentic, is serve dried pasta in bowls and fresh (filled) pasta on flat plates, the latter simply because it's easier to eat whole pieces of filled pasta that way (opposite applies with spaghetti), and in a bowl it doesn't show it off properly:)
Also (although as always it's down to personal preference), the right way to apply the sauce, so that every bit of pasta (in this case spaghetti) is properly coated, is to pour the sauce into the same pan containing the pasta (after it's been boiled to an 'al dente' consistency and drained), pop in a knob of butter along with some freshly ground pepper, and toss everything together, so that all the ingredients combine and mix thoroughly, coating every strand of spaghetti, then simply pour the contents into a bowl and apply freshly grated Parmesan on top (and/or fresh basil leaves if necessary).
Plus, when heating up the sauce, always add a good tablespoon full of the pasta water (which should be well salted and contain a little olive oil), and which will also help add flavour. That's how Del and I do it (and also most Italians):cool:
Marco.
Today's luncheon... To start, Gravadlax of Scottish smoked salmon with a dill vinaigrette and Parmesan crumbles, fresh capers and a salad of pickled cucumber, red onion and chilli:
https://imagizer.imageshack.com/v2/xq90/922/rxsLnQ.jpg
Followed by pan-fried Gressingham duck breast in a red wine and fresh cherry sauce, with mashed potato, greens and rainbow carrots:
https://imagizer.imageshack.com/v2/1024x768q90/923/4cm3zr.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/CRc6zH.jpg
:cool:
Marco.
Couldn't be arsed to cook anything tonight so I've just ate a whole bucket of KFC. I think I might be okay if I don't try to move around for an hour or two.
:lolsign:
Don't fart or you might 'follow thru'!!
Marco.
Feel a bit better now, went and got some fresh air. It was effectively two entire fried chickens. Think I must have been hungry.
Ha - you've spoiled your Xmas dinner now, as that's what you'll be getting at yer mam's:lol:
Marco.
mad-moon
13-12-2020, 20:25
Oh yes. Oh yes indeed! :)
so meat..tatties,veg n sauce yeah?
it looks quite nice
https://imagizer.imageshack.com/v2/1024x768q90/922/BxMJq2.jpg
mad-moon
13-12-2020, 20:32
Bought a new toy for the kitchen..been making my own bread and got it pretty much sussed now.. sooo..I thought I'd buy a proper toaster, cause I likes my toast....FTAO Marco..;)
https://live.staticflickr.com/65535/50715083273_0433dcbfef_z.jpg
Lol... Were you influenced a teeny-weeny bit by our discussion about kettles and toasters on another thread?:D
Marco.
mad-moon
13-12-2020, 20:44
Lol... Were you influenced a teeny-weeny bit by our discussion about kettles and toasters on another thread?:D
Marco.
:lol: and it's all British...When I worked in Cookson Castings in Jarrow, Tyne and Wear...I worked a machine that cast the aluminium side caps for the early Dualit toasters...
https://i.ebayimg.com/00/s/NzY4WDc2OA==/z/BF4AAOSwnO5csa9I/$_86.JPG
Ha - ours is identical, but in red [Del loves red and pink].
Not only all British, but EVERY part is replaceable, so the whole thing is completely serviceable and will last a lifetime!:)
Marco.
Del was playing in the kitchen earlier and made these... First uncooked:
https://imagizer.imageshack.com/v2/xq90/922/ZR7a4g.jpg
Nice little Xmas shapes! The pastry is made from eggs, salted butter, flour, olive oil and some vanilla extract. The filling is chopped almonds and liqueur (alcohol content is Italian rum, a sweet pink liqueur, typically from Tuscany, called 'Alkermes', Amaretto and an Italian equivalent of Pernod):
https://imagizer.imageshack.com/v2/1024x768q90/922/5pF9X6.jpg
Cooked... The finished article, dusted with icing sugar (all decoration done by hand):
https://imagizer.imageshack.com/v2/xq90/923/1ciSoe.jpg
And they're delicious - if you like buttery, nutty things with a soft liqueur filling!:)
Marco.
Same pastry.. It's called water pastry. But it's steak n gravy mini pie. I got a dozen delivered from Campbell's.
Water pastry is hands-down the best pie pastry. :)
mad-moon
13-12-2020, 22:16
when you say water pastry, are you talking about hot water pastry, the pastry they make pork pies with....hot water and lard?? being the wet ingredients.......It does taste wonderful, but it's heart attack on a plate..lol...
Lol - you Brits love yer stodgy pies and pastry!:mental::D;)
Marco.
when you say water pastry, are you talking about hot water pastry, the pastry they make pork pies with....hot water and lard?? being the wet ingredients.......It does taste wonderful, but it's heart attack on a plate..lol...
Correct. :)
You can also use butter, which some people prefer, or perhaps half lard and half butter. Some people use vegetable shortening, but this is not as nice.
Mikeandvan
13-12-2020, 23:04
Chicken
Mikeandvan
13-12-2020, 23:05
cooked in an oven, whole.
mad-moon
13-12-2020, 23:10
Lol - you Brits love yer stodgy pies and pastry!:mental::D;)
Marco.
do you not like a piece of Melton Mowbray pork pie Marco??
mad-moon
13-12-2020, 23:25
Or perhaps this might be more your cup of tea Marco....I'd have a go at this.....not the most healthy..but I bet it tastes rather nice...
https://www.realsimple.com/food-recipes/browse-all-recipes/italian-easter-pie
do you not like a piece of Melton Mowbray pork pie Marco??
Soz, no.... Defo not my thing. I like some pies (occasionally), but only warm [yes THOSE ones, too:eyebrows:] and with gravy, such as steak pie, game pie, etc (with a nice shortcrust or puff pastry), but cold, gristly jellied stuff, such as that gives me the boak!:spew:
Marco.
Or perhaps this might be more your cup of tea Marco....I'd have a go at this.....not the most healthy..but I bet it tastes rather nice...
https://www.realsimple.com/food-recipes/browse-all-recipes/italian-easter-pie
Lol - do you know, I've never seen that in Italy. Not saying that in some parts they don't eat it, but not where my family come from. I generally prefer, less stodgy, subtler types of food:)
Marco.
Got lucky with some ace lamb chops.
Chops cooked in a bread tin, with a glass of red wine with some cornflour chucked in two thirds of the way through cooking.
Baked salt & pepper chips.
https://uploads.tapatalk-cdn.com/20201215/6ce3324539067cd2b60ed76e659b330b.jpg
Got lucky with some ace lamb chops.
Chops cooked in a bread tin, with a glass of red wine with some cornflour chucked in two thirds of the way through cooking.
Baked salt & pepper chips.
https://uploads.tapatalk-cdn.com/20201215/6ce3324539067cd2b60ed76e659b330b.jpgLooks grand. A meal fit for a king... Or Prince at least. [emoji39]
Looks grand. A meal fit for a king... Or Prince at least. [emoji39]It really is a messy dish as one attempts to get past the fat and extract all the meat, plus bite it off the bones etc but yes, really enjoyed it.
The pure red wine mixed in with the meat juices tasted excellent.
It really is a messy dish as one attempts to get past the fat and extract all the meat, plus bite it off the bones etc but yes, really enjoyed it.
The pure red wine mixed in with the meat juices tasted excellent.
yeah, one of my dislikes of chops is their fiddliness. usually just have stew or steak.. stew today actually
Sausage sandwich, brahn sauce
https://live.staticflickr.com/65535/50726130652_4f4fe0330e_o.jpg
Sausage sandwich, brahn sauce
https://live.staticflickr.com/65535/50726130652_4f4fe0330e_o.jpgNice sarnie Roy.. Yum..
Im having beef goulash
https://uploads.tapatalk-cdn.com/20201216/be1023d0aa487dcd1a18e58bb36145ad.jpg
mightymonoped
16-12-2020, 18:39
[emoji319]First batch of Mince Pies with Orange Juice Pastry[emoji319]
https://uploads.tapatalk-cdn.com/20201216/2b8a79c45ca057352269e16adfab97bd.jpg
Sent from my iPhone using Tapatalk
Fine baking skills. I was never much good at baking. My mum was. And my daughter is
Meatballs again but upgraded with free Love from Lucy sun-dried tomatoes and extra olives. DeCecco linguine.
So when in Waitrose go to the deli and if Lucy loves you you will get freebies. I told the attendant I loved her and she laughed:)
This dish received extremely high WAF.
https://uploads.tapatalk-cdn.com/20201217/fba2618e978317b2620282a42291b394.jpg
Tasty looking pasta dish.
I found some beef stew in the freezer, was good but really not that photogenic.
Breakfast
Was a fillet steak burger, and damned good it was too https://uploads.tapatalk-cdn.com/20201218/f7ce07a1aea5f82c77df52eb6e3f6fdf.jpg
Pieoftheday
18-12-2020, 20:28
Breakfast
Was a fillet steak burger, and damned good it was too https://uploads.tapatalk-cdn.com/20201218/f7ce07a1aea5f82c77df52eb6e3f6fdf.jpg
That's a proper breakfast, couple of eggs wouldn't have hurt:)
Haddock
https://live.staticflickr.com/65535/50733456128_ced55d2819_o.jpg
Bake. Eat. Repeat.
https://uploads.tapatalk-cdn.com/20201219/d9d53b8429cb13e4b72e4d20349d6e72.jpg
Bake. Eat. Repeat.
Cor!
Don't forget to sleep & rave though (not necessarily in that order)
Some nice little sausageez der, Justers!:eyebrows:
Roy-boy, how do you get that crispiness on those chips:)
Marco.
Today's luncheon... Pan-fried scallops with a pea puree:
https://imagizer.imageshack.com/v2/1024x768q90/922/O5cqPK.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/XjNxa6.jpg;
Followed by chicken breast wrapped in Parma ham, topped with wild mushrooms in a Marsala wine sauce, served with dauphinoise potatoes and assorted fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/923/2wCvip.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/bhhpAR.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/hDS0ZC.jpg
Marco.
rmcin626
20-12-2020, 17:44
Today's luncheon... Pan-fried scallops with a pea puree:
https://imagizer.imageshack.com/v2/1024x768q90/922/O5cqPK.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/XjNxa6.jpg;
Followed by chicken breast wrapped in Parma ham, topped with wild mushrooms in a Marsala wine sauce, served with dauphinoise potatoes and assorted fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/923/2wCvip.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/bhhpAR.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/hDS0ZC.jpg
Marco.
Mmmm love scallops
mightymonoped
20-12-2020, 17:55
Today's luncheon... Pan-fried scallops with a pea puree:
https://imagizer.imageshack.com/v2/1024x768q90/922/O5cqPK.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/XjNxa6.jpg;
Followed by chicken breast wrapped in Parma ham, topped with wild mushrooms in a Marsala wine sauce, served with dauphinoise potatoes and assorted fresh veg:
https://imagizer.imageshack.com/v2/1024x768q90/923/2wCvip.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/bhhpAR.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/hDS0ZC.jpg
Marco.
Cor! [emoji14]
Sent from my iPhone using Tapatalk
Roy-boy, how do you get that crispiness on those chips:)
.
Air crisping in the ninja foodi.
Nice looking dinner today Marco, Michelin star stuff!
Air crisping in the ninja foodi.
Nice looking dinner today Marco, Michelin star stuff!Agreed, but a big minus for the sprouts. Can't stand them!
Agreed, but a big minus for the sprouts. Can't stand them!
I find them a bit like food Russian roulette, some taste ok but then about every fifth one tastes like an old mouldy dishcloth.
Lol - thanks guys! BBs always divide opinion, but these were fresh 'on the stem' from a farm shop, so about as good as they get, and properly cooked, so tasted great:)
That won't matter a jot though, if you can't stand sprouts!:D
Marco.
Fresh off the stem usually taste more intense.
Best not cooked properly IMHO. Boil them for ages to wash the ferkin' taste out the fookers:);)
mightymonoped
21-12-2020, 15:44
Brown the meat....
https://uploads.tapatalk-cdn.com/20201221/beca050de094c2bdb0c2544d5ad23f5c.jpg
Cook the soffritto....
https://uploads.tapatalk-cdn.com/20201221/46f587a0de7ecdad42fff65edc44985a.jpg
Reduce the stock...
https://uploads.tapatalk-cdn.com/20201221/94f5671c9ef24ced7667b02596a83f27.jpg
Cook the rice....
https://uploads.tapatalk-cdn.com/20201221/378f6edd87dbf708bd665288c7adb00c.jpg
Sent from my iPhone using Tapatalk
Great stuff, Tony. Sunshine on a plate, on an otherwise grey winter's day!:)
Marco.
Fresh off the stem usually taste more intense.
Yes - just like..............SPROUTS!:D
On the stem actually taste sweeter and less like 'bitter cabbage', plus if you add some nutmeg, smother them in good quality butter, then apply some freshly ground pepper, the flavour is further enhanced (or diluted) depending on your viewpoint!;)
Best not cooked properly IMHO. Boil them for ages to wash the ferkin' taste out the fookers:);)
Lol - only problem is that the ensuing soft-sick like consistency, is worse than the taste you're trying to 'wash out'! School dinners, revisited... :spew:
In all seriousness though, one of the things I hate about British food (done badly) is the propensity for folk [present company excepted] to boil veg to buggery!!:doh: It not only destroys the colour and texture, reducing it to a bland mushy pulp, but almost completely strips it of nutrients!
The best way to cook veg (especially sprouts) is to steam them, pop them into iced water, to preserve their colour and texture, then gently reheat and serve 'al dente', with a nice knob of butter:)
Good food should ALWAYS primarily be about MAXIMISING FLAVOUR! Plus, tantilising the eyes, as well as the taste buds.
Marco [waging the war against bland food and stodge].
In all seriousness though, one of the things I hate most about British food (done badly) is the propensity for folk [present company excepted] to boil veg to buggery!!:doh: It not only destroys the colour and texture, reducing it to a bland mushy pulp, but almost completely strips it of nutrients!
Mum cooked her veg like that, usually cabbage, I used to drink some of the water it was cooked in with a little white pepper and mint sauce if we'd had lamb.
Beobloke
21-12-2020, 17:10
Marco [waging the war against bland food and stodge].
Whoa, hang on a minute. I’m absolutely with you on bland food and overcooked veg but don’t you dare start dissing our beautiful British stodge!
;)
Lol - I know Roy, and sadly your lovely mum was far from on her own. 'Farty smelling' boiled-to-buggery cabbage... UGH!!:spew:
Apparently, grossly overcooking veg is a habit left over from war times... Although, interestingly, speaking woth anyone, say French or Italian, of a similar 'vintage', they'll tell you that their veg-eating habits of the day weren't similarly tainted;)
Good idea, if you can handle it, to drink the 'liquor' that the veg was boiled in, as that's where all the nutrients will have gone!
Marco.
Whoa, hang on a minute. I’m absolutely with you on bland food and overcooked veg but don’t you dare start dissing our beautiful British stodge!
;)
Lol - some 'stodge' is good, in moderation, just not too often! Repeat after me: A MEAL ISN'T INCOMPLETE WITHOUT MASSES OF CARBS OR PASTRY... :D:eyebrows:
Marco.
Pasta is simply stodge in disguise. Or very much not in disguise, depending on how it is served.
As is gnocchi.
Anyway, Ramen (stodge) noodles. Where have you been in my life?
I wish I could put into words how good this was. Constructed in a different manner to the way I usually make them, there's more under the cover than you can see.
Bloody fantastic. Best meal for a good while.
I have some liquid Ramen stocks on order direct from Japan. It's been about a month and they are still not here. Very much looking forward to them hoping they will give me some ideas.
https://uploads.tapatalk-cdn.com/20201221/533263fccf0f2120de4cce3361c5775b.jpg
Pasta is simply stodge in disguise. Or very much not in disguise, depending on how it is served.
As is gnocchi.
Not if it's done properly... Thing is, you don't eat pasta all the time - you vary your diet, and in Italy pasta (or gnocchi) are never eaten as a main meal, only in small portions, as starters;)
Noodles look good:)
Marco.
Lol - some 'stodge' is good, in moderation, just not too often! Repeat after me: A MEAL ISN'T INCOMPLETE WITHOUT MASSES OF CARBS OR PASTRY... :D:eyebrows:
Marco.All this rhetoric, Marco, and you don't cook.
Explain yourself and your reasoning not to.
It is strange.
I can recommend a normal doctor:D
Lol - I do cook sometimes, and it's usually pasta!:D
Also, it's entirely normal for an Italian to be PASSIONATE and knowledgeable about food, whether they cook or not, as it's a *massive* part of their lives and culture. In that respect, it's not uncommon in Italy hearing men standing at bus stops or in trains or cafes talking about food, swapping recipes for pasta sauce, etc.
It's just a way of life:)
My dad's the same - only learned to cook when my mum died (just 4 years ago), as up until then she (or his mother) did all the cooking... Didn't stop him though talking about and appreciating good food as much as me!:ner:;)
So it may be 'strange' to you, but not to me.
Marco.
Carbs with a side order of stodge :D
https://live.staticflickr.com/65535/50744887796_12f5543efc_o.jpg
Lol... The sliced toms dilute the stodge and freshen things up nicely!:D
Marco.
Lol... The sliced toms dilute the stodge and freshen things up nicely!:D
Marco.
One of my one a day.
Quality... Along with pussy juice? Well, it tastes like melon!:eyebrows:
Marco.
mightymonoped
21-12-2020, 22:50
Yes - just like..............SPROUTS!:D
On the stem actually taste sweeter and less like 'bitter cabbage', plus if you add some nutmeg, smother them in good quality butter, then apply some freshly ground pepper, the flavour is further enhanced (or diluted) depending on your viewpoint!;)
Lol - only problem is that the ensuing soft-sick like consistency, is worse than the taste you're trying to 'wash out'! School dinners, revisited... :spew:
In all seriousness though, one of the things I hate about British food (done badly) is the propensity for folk [present company excepted] to boil veg to buggery!!:doh: It not only destroys the colour and texture, reducing it to a bland mushy pulp, but almost completely strips it of nutrients!
The best way to cook veg (especially sprouts) is to steam them, pop them into iced water, to preserve their colour and texture, then gently reheat and serve 'al dente', with a nice knob of butter:)
Good food should ALWAYS primarily be about MAXIMISING FLAVOUR! Plus, tantilising the eyes, as well as the taste buds.
Marco [waging the war against bland food and stodge].
Spot on with the sprouts although apparently they have been modified over the years to remove the old bitterness that many found intolerable.
I actually love sprouts (precooked and iced) then fried in butter with pancetta or streaky bacon and chestnuts. Bloody scrum.
Sent from my iPhone using Tapatalk
Damn straight, Tony - exactly as we have them!:)
Marco.
Early Xmas meal as it's date was due tomorrow lol
Was quite nice https://uploads.tapatalk-cdn.com/20201222/6acba73d1bed47fb33edf067e5b4917c.jpg
Trifle to followhttps://uploads.tapatalk-cdn.com/20201222/aa3125c0916024764e9151045ab7aad0.jpg as was this actually
walpurgis
22-12-2020, 11:57
That would do me nicely! :)
Was it turkey, Granty, or chicken?:)
Marco.
Was it Turkey, Granty, or chicken?:)
Marco.
chicken.. was lovely actually.. sainsburys. £2.80 for main meal ..lol 30 mins in oven
Good stuff, and no doubt a wee malty afterwards!:eyebrows:
Marco.
maybe tonight. too early at moment
Never too early, lol. You can toast us later then, as it's Del and my 19th wedding anniversary!:cool:
And I'm sure it won't be too early for her to WANT a cocktail or some Prosecco, in readiness for lunch:D
Marco.
congrats to you both... she doesnt look a day over 42:eyebrows:
Lol... That's 'cos she's 43! However, she could pass for 10 years less, and 'in her head' about 30 years less!!:D:doh::eyebrows:
Especially in today's outfit!
Marco.
always knew you were a perv, marrying a 14 yr old;)
Hahaha... Shall I tell you Del's reply?
Marco.
Hahaha... Shall I tell you Del's reply?
Marco.
she nodded :ner:
Ha - how did you guess??:eek::D
Of course I can say with absolute certainty, as man of your honour, that you wouldn't be perving if you were here.
Marco.
Beobloke
22-12-2020, 18:41
Never too early, lol. You can toast us later then, as it's Del and my 19th wedding anniversary!:cool:
And I'm sure it won't be too early for her to WANT a cocktail or some Prosecco, in readiness for lunch:D
Marco.
Happy Anniversary to you both! Ursula and I celebrated our 19th anniversary back in August - 2001 was a good year!
Except for New York, obviously...
Cheers, mate. We've had a lovely day, although Del's spent most of it making stuff! What do you think of the Christmas cakes she's made... One's for us and the other is for a friend:
https://imagizer.imageshack.com/v2/1024x768q90/922/kSgnCu.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/vJtO8f.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/qMhEYt.jpg
All done by hand from scratch, with the cakes themselves made of rich fruit and pumped full of brandy!:)
Marco.
rmcin626
22-12-2020, 20:58
Cheers, mate. We've had a lovely day, although Del's spent most of it making stuff! What do you think of the Christmas cakes she's made... One's for us and the other is for a friend:
https://imagizer.imageshack.com/v2/1024x768q90/922/kSgnCu.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/vJtO8f.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/qMhEYt.jpg
All done by hand from scratch, with the cakes themselves made of rich fruit and pumped full of brandy!:)
Marco.
They look really good, and a happy anniversary to you both.
Beobloke
22-12-2020, 21:10
Cheers, mate. We've had a lovely day, although Del's spent most of it making stuff! What do you think of the Christmas cakes she's made... One's for us and the other is for a friend:
https://imagizer.imageshack.com/v2/1024x768q90/922/kSgnCu.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/vJtO8f.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/qMhEYt.jpg
All done by hand from scratch, with the cakes themselves made of rich fruit and pumped full of brandy!:)
Marco.
All I can say is - I’m hoping I am that “friend” ;)
Sent from my iPad using Tapatalk
Lol - she's making you a pink one with a princess on it:eyebrows:
Marco.
Late breakfast, Conner just ate the steak so nearly his whole plate of fried garlic potatoes and scrambled eggs & cheese went to 14 very happy rats.
Beobloke
22-12-2020, 23:34
Lol - she's making you a pink one with a princess on it:eyebrows:
Marco.
Perfect!!
Cheers, mate. We've had a lovely day, although Del's spent most of it making stuff! What do you think of the Christmas cakes she's made... One's for us and the other is for a friend:
https://imagizer.imageshack.com/v2/1024x768q90/922/kSgnCu.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/vJtO8f.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/qMhEYt.jpg
All done by hand from scratch, with the cakes themselves made of rich fruit and pumped full of brandy!:)
Marco.
Those look genuinely fantastic Marco, completely professional standard.
Well done to Del, talented (and caring) lady :respect::respect:
They look really good, and a happy anniversary to you both.
Cheers, mate. We both had a nice day:)
Marco.
Those look genuinely fantastic Marco, completely professional standard.
Well done to Del, talented (and caring) lady :respect::respect:
Thanks, John. I'm blessed to have her. Yes, they do look quite professional, and she loves making them. She's always been very arty and creative:)
How are things with you, mate? Hope you can manage to have a nice Christmas:cool:
Marco.
Thanks, John. I'm blessed to have her. Yes, they do look quite professional, and she loves making them. She's always been very arty and creative:)
How are things with you, mate? Hope you can manage to have a nice Christmas:cool:
Marco.
I’m off with the dreaded COVID lurgy, had it 3 weeks now.
Think the kids brought it from school which seems to be full of it.
I’m doing ok though, mine seems to be the gastric type, off my feed.
Two fresh turkeys coming today but I can’t taste a thing :(
Get well soon (hope you get your appetite and taste back for Christmas Day)
Thanks Guy, there’s a lot of people a lot worse so I can’t complain too much.
+1 @ Guy. Indeed, John sorry to hear that you've caught the Covid lurgy. Hope you feel better soon, mate. I hear the long term effects can take a while to get over, including the loss of taste and smell.
It's a bugger suffering from that at Chrsitmas, when those senses usually come in handy! Get well soon:)
Marco.
+1 @ Guy. Indeed, John sorry to hear that you've caught the Covid lurgy. Hope you feel better soon, mate. I hear the long term effects can take a while to get over, including the loss of taste and smell.
It's a bugger suffering from that at Chrsitmas, when those senses usually come in handy! Get well soon:)
Marco.
Thanks Marco
just got my pasta delivery in too so will be having proscuitto tortellini brodo for xmas... great soup this
https://cdn.shopify.com/s/files/1/1725/5449/articles/Copy_of_Copy_of_Copy_of_Untitled_copy_1512x.png?v= 1604412901
Nice one, mate. That's about as traditional Italian as it gets. My mum and gran used to make it all the time! Normally though, with smaller 'soup sized' tortellini':)
What did you think of Del's Xmas cakes?
Marco.
i think they are actually smaller than that picture.. its a dish i used to get at xmas in my fav italian place in leith when i was working there. certainly no bigger than an inch each.
It's a small bag.
https://uploads.tapatalk-cdn.com/20201223/83a00c2c1cfc96fe6675584e626d1a50.jpg
No worries, plus they'll expand a little when boiled. If you like that, I'll get Del to make you some when you visit [from my mum and gran's recipe]. The secret is to get maximum flavour into the broth by using a really good, fresh chicken stock, and sprinkle in some fresh parsley and Parmesan cheese:)
What did you think of her Xmas cakes?
Marco.
No worries, plus they'll expand a little when boiled. If you like that, I'll get Del to make you some when you visit [from my mum and gran's recipe]. The secret is to get maximum flavour into the broth by using a really good, fresh chicken stock, and sprinkle in some fresh parsley and Parmesan cheese:)
What did you think of her Xmas cakes?
Marco.
yes looked good.. im not big on that type of cake but like a small slice on occasion.. more of an apple or rhubarb pie man
Ah ok. both you and Geoff, then. I've always loved a good fruit cake. But I also love apple pie and crumble. Don't like rhubarb, though.
Marco.
Lamb rump
https://live.staticflickr.com/65535/50752102131_28ca77278f_o.jpg
Blueberry compote. Lush! https://uploads.tapatalk-cdn.com/20201224/9e696d05930cc7f5e4b572a1bd8764d8.jpg
Ooooh - Jammy!:eyebrows:
What are you having it with?
Marco.
dunno yet. got blueberrys as they had no rasps. thought this wouuld be good way.. can have with rice, cereal, porridge..ice cream even
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