View Full Version : OK, What's For Lunch or Tea Today?
Hahaha... She's says you're such a perv lol, but would expect nothing less from her naughty, chunky unky!:lol:
Marco.
Hahaha... She's says you're such a perv lol, but would expect nothing less from her naughty, chunky unky!:lol:
Marco.
so my nurse isnt coming to ease my poor, sore bits?? ... boo hoo!
Good evening and welcome to Marco & Grant's 'Sexy Time' (nudge nudge)
Yeah, while those two get a room, I will comment on how nice that antipasti looked!
:lol::lolsign::lol::lolsign:
Marco.
Yeah, while those two get a room, I will comment on how nice that antipasti looked!
Lol - it's not us two, it's him and the princess! She likes a bit of banter and keeping his fertile mind occupied!:eyebrows:;)
Anyway, yes, the antipasti were great - most of it available from your local Lidl:)
Marco.
rmcin626
24-09-2021, 18:42
Yes, the anti pasta looked good
An autumnal offering of stewed steak (the nights are drawing in). Made it really garlicky with a little spice.
https://uploads.tapatalk-cdn.com/20210924/777209072d5c020fc9abffcb5aa1e08a.jpg
rmcin626
24-09-2021, 19:15
An autumnal offering of stewed steak (the nights are drawing in). Made it really garlicky with a little spice.
https://uploads.tapatalk-cdn.com/20210924/777209072d5c020fc9abffcb5aa1e08a.jpg
Nice warming meal that
Looks good, Roy. Almost like a Bœuf Bourgignon!
Marco.
Looks good, Roy. Almost like a Bœuf Bourgignon!
Marco.
Was surprisingly tasty considering how it was chucked together.
Washed down with this from Iceland
https://uploads.tapatalk-cdn.com/20210924/12e66ea6a9e8097f85e1c36f7bb7debf.jpg
Was surprisingly tasty considering how it was chucked together.
Washed down with this from Iceland
https://uploads.tapatalk-cdn.com/20210924/12e66ea6a9e8097f85e1c36f7bb7debf.jpg
I appreciate you got it from the shop Iceland, but has got me curious if there is actually any wine production in Iceland the country... I shall seek the sage advice of google, but in the meantime the stew looked great!
I appreciate you got it from the shop Iceland, but has got me curious if there is actually any wine production in Iceland the country... I shall seek the sage advice of google, but in the meantime the stew looked great!
Tough job to grow vines I would imagine? They drink Shark's urine or something don't they?
:lol:
Yeah, looks like some vodka, schnapps and a bit of gin, and appears beer was at some point banned in the country? Unable to confirm or deny if urine of any species is involved... Any road up, I think that line of enquiry has reached a dead end and my research will now continue into distilled beverages from Scotland - practical session, rather than theory!
Taken all morning to make this lol.
Should have been about 20 mins.
Anyway, its Scottish salmon, green beans and mangetout in ghee and garlic and parsley potatoes in parmesan.. Oh and a few mini toms fried up.
This was damn good although it's half killed me [emoji23]
All things considered a major triumph
https://uploads.tapatalk-cdn.com/20210925/f5aaa0b136dd40f42eab7d4c482135fc.jpg
got some pea and ham soup on. at least i dont have to do much... smelling nice already
Pea and ham soup.. Damn good but its done for my legs.
Off to bed soon. https://uploads.tapatalk-cdn.com/20210925/1750455439b3da5b84518f7df3558c85.jpg
Beobloke
25-09-2021, 21:24
Tonight’s dinner was the seven course tasting menu with wine pairing at Sindhu in Marlow.
https://sindhurestaurant.co.uk
Utterly stunning, although I may not eat again for a week…
Tonight’s dinner was the seven course tasting menu with wine pairing at Sindhu in Marlow.
https://sindhurestaurant.co.uk
Utterly stunning, although I may not eat again for a week…
That does look amazing!
Marco will agree here..
https://www.theguardian.com/food/2021/sep/26/food-myths-busted-dairy-salt-steak-swedish-study-science-health-advice
I sure do.
Slow cooked beef and chopped potato with steamed greens finished with parmesan.
https://uploads.tapatalk-cdn.com/20210927/ac3d68a0b2a0c16f0c745b5c5bb4b562.jpg
Pea and ham soup.. Damn good but its done for my legs.
Off to bed soon. https://uploads.tapatalk-cdn.com/20210925/1750455439b3da5b84518f7df3558c85.jpg
Nice, but strangely enough our PEA and ham soup comes out looking quite green...:D;)
Marco.
Slow cooked beef and chopped potato with steamed greens finished with parmesan.
https://uploads.tapatalk-cdn.com/20210927/ac3d68a0b2a0c16f0c745b5c5bb4b562.jpg
That's top-notch.. Lovely!:cool:
Marco.
Tonight’s dinner was the seven course tasting menu with wine pairing at Sindhu in Marlow.
https://sindhurestaurant.co.uk
Utterly stunning, although I may not eat again for a week…
Yeah that looks the biz. We go to somewhere similar sometimes in Manchester:)
Marco.
Marco will agree here..
https://www.theguardian.com/food/2021/sep/26/food-myths-busted-dairy-salt-steak-swedish-study-science-health-advice
I sure do.
Sure do, mate. Most of it is bollocks, ultimately designed to confuse people and make them spend more money on endless 'healthy options' (which often are no such thing) or diets!:cool:
When the best 'healthy option' of all, is to have a BALANCED diet, of FRESH meat, fish and veg. Plus, there's nothing wrong with the occasional takeaway. As long as you're reasonably active, and so generally burn off more calories than you consume, you can pretty much eat what you like in moderation.
Far better being healthy, but a little overweight (as most people are), and happy, than skinny and miserable!;)
Marco.
Fliss was playing in the kitchen and made a "Japanese wool bread"
https://i.postimg.cc/63HbWssX/161fe901-c14b-43fb-b0bf-d951558e11de.jpg (https://postimg.cc/XGCkLz7H)
Usually has Char Sui or a sweet filling (custard), Fliss went for a cheese, olive, salami, dried tomato and fresh basil:
https://i.postimg.cc/9MSSP3LB/IMG-0577.jpg (https://postimg.cc/62rYwPJ7)photoupload (https://postimages.org/)
Meanwhile I boiled up some chicken thighs for the puppy and used the cooking water to make a stock (onion, carrot, celery, cardamon, turmeric and a chilli pepper), stock then used to make a leek, onion and potato soup (thanks Delia :))
https://i.postimg.cc/6qbQfpDm/IMG-0578.jpg (https://postimg.cc/Wqrj2TpG)post a picture (https://postimages.org/)
Photo's not the greatest, but the bread and soup were a marriage made in heaven :)
Cottage pie with sweet potato mash
https://uploads.tapatalk-cdn.com/20210927/a09606615ce11a8f81cc4a6bcd25c216.jpg
https://uploads.tapatalk-cdn.com/20210927/ad995d66e50322a16fa95338b4cc08bf.jpg
Fliss was playing in the kitchen and made a "Japanese wool bread"
https://i.postimg.cc/63HbWssX/161fe901-c14b-43fb-b0bf-d951558e11de.jpg (https://postimg.cc/XGCkLz7H)
Usually has Char Sui or a sweet filling (custard), Fliss went for a cheese, olive, salami, dried tomato and fresh basil:
https://i.postimg.cc/9MSSP3LB/IMG-0577.jpg (https://postimg.cc/62rYwPJ7)photoupload (https://postimages.org/)
Meanwhile I boiled up some chicken thighs for the puppy and used the cooking water to make a stock (onion, carrot, celery, cardamon, turmeric and a chilli pepper), stock then used to make a leek, onion and potato soup (thanks Delia :))
https://i.postimg.cc/6qbQfpDm/IMG-0578.jpg (https://postimg.cc/Wqrj2TpG)post a picture (https://postimages.org/)
Photo's not the greatest, but the bread and soup were a marriage made in heaven :)
Well done, Fliss - bread (in particular) looks great!:thumbsup:
Someone likes their black pepper!:D
Marco.
Interesting combo, Roy-boy. What made you come up with that?
Oh, and lovin' the avatar, especially the haircut! Did your mam get the bowl out to perfect that look?:D
Marco.
Well done, Fliss - bread (in particular) looks great!:thumbsup:
Someone likes their black pepper!:D
Marco.
Black pepper will be me then :lol:
I am very lucky to have Fliss, very talented - just don't know what she saw in me (glad she did though :))
Interesting bread - apparently you start with a roux then blend in to flour, egg and milk. A bit like a milk loaf in texture and flavour.
Lol - I feel the same way about Del. We're both lucky boys!
Mind you, you're not three bad at brewing decent ale, so you have some talent:D
Marco.
Well done, Fliss - bread (in particular) looks great!:thumbsup:
+1 on that.
Nice, but strangely enough our PEA and ham soup comes out looking quite green...:D;)
Marco.
yellow split pea:D green pea isnt as good
Ah I see... I'll let you off!:eyebrows:
Marco.
Interesting combo, Roy-boy. What made you come up with that?
Oh, and lovin' the avatar, especially the haircut! Did your mam get the bowl out to perfect that look?:D
Marco.
Thought it would make a change from the norm and it was delicious. Sprinkled grated Parmesan on the top with extra virgin olive oil and freshly ground black pepper.
No, went to barbers for that cut, Mum didn’t have a big enough bowl.
Cod in a tomato sauce, chips and petits pois/baby carrots.
https://uploads.tapatalk-cdn.com/20210928/6b669e73e13c75ccdb0c633ecddee6ae.jpg
walpurgis
28-09-2021, 10:59
Lunch? That's enough food to last me all day :).
Lunch? That's enough food to last me all day :).
probably wont have much else tbh... maybe make soup later, so might get a little of that
Might not be able to finish this today but will get it cooked at least.
Celery soup.
Celery, potato, onion, chicken and veg stock, seasoning. https://uploads.tapatalk-cdn.com/20210928/2d081540d45319a1af8a471ef7b00ed7.jpg
Finished..
Cream of Celery soup.
Tastes great. creamy yet spicy too..
https://uploads.tapatalk-cdn.com/20210928/f0f6608aadfaae262c2eb65e0ae908b3.jpg
Yumhttps://uploads.tapatalk-cdn.com/20210928/21c6093ac630b90ec82cd7a2abb6c7a7.jpg
This was the soup I gave Marco and del last time, although it was all veg stock that time.
Looks really good, mate. It was good last time, too. Del loved it, and she's good at soups!:)
Marco.
For scran earlier... Del's homemade 'KFC' with corn ribs (marinated in ground coriander, smoked paprika, ground cumin and lime juice), plus a few chippies:
https://imagizer.imageshack.com/v2/1024x768q90/924/ynSiJN.jpg
Some close ups:
https://imagizer.imageshack.com/v2/1024x768q90/922/FJT8eY.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/XWZUBC.jpg
Awesome... Trust me, you'd never eat another KFC if you tasted this [tastier, cheaper and much healthier]!:D
Marco.
No-one like fried chicken and corn?:D
Marco.
For scran earlier... Del's homemade 'KFC' with corn ribs (marinated in ground coriander, smoked paprika, ground cumin and lime juice), plus a few chippies:
https://imagizer.imageshack.com/v2/1024x768q90/924/ynSiJN.jpg
Some close ups:
https://imagizer.imageshack.com/v2/1024x768q90/922/FJT8eY.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/XWZUBC.jpg
Awesome... Trust me, you'd never eat another KFC if you tasted this [tastier, cheaper and much healthier]!:D
Marco.
looks very good. ive heard of her kfc... think you gave the recipe out
Looks really good, mate. It was good last time, too. Del loved it, and she's good at soups!:)
Marco.
rest of it is in a vacuum container in fridge. keeps it really fresh for a decent time, not that my soup lasts very long.. im back to soup now the weather has turned. got more celery and some leeks coming today.
No-one like fried chicken and corn?:D
Marco.
Chicken looked great but not a fan of corn - usually comes out the way it goes in.
Oh and more chips next time :D
Chicken looked great but not a fan of corn - usually comes out the way it goes in.
Oh and more chips next time :D
Ha - how true is that! And the last bit doesn't surprise me... Soz, promise I'll do better next time:o
Marco.
looks very good. ive heard of her kfc... think you gave the recipe out
Indeed, so. Hi-fi Dave asked for it, but dunno if he's made it. I love southern fried chicken, but hate all the salt and unhealthy shite KFC use in their 'secret recipe', so at least this way I can have something I enjoy without the downside, and know what's in it!:)
Marco.
rmcin626
29-09-2021, 09:23
For scran earlier... Del's homemade 'KFC' with corn ribs (marinated in ground coriander, smoked paprika, ground cumin and lime juice), plus a few chippies:
https://imagizer.imageshack.com/v2/1024x768q90/924/ynSiJN.jpg
Some close ups:
https://imagizer.imageshack.com/v2/1024x768q90/922/FJT8eY.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/XWZUBC.jpg
Awesome... Trust me, you'd never eat another KFC if you tasted this [tastier, cheaper and much healthier]!:D
Marco.
looks great, don’t think I’ve ever had corn ribs. We don’t have a deep fat fryer and struggle to pull off that type of chicken in the oven. Been a long long time since we have had a KFC
Cheers, mate. No deep-fat frier used (we don't have one either), just a normal frying pan!:)
This is the recipe for the corn ribs: https://fortheutterloveoffood.com/spicy-corn-ribs/
Delicious! Those who 'aren't into' corn don't know what they're missing, especially as all the spices added make it super tasty!:cool:
Marco.
Chicken looked great but not a fan of corn - usually comes out the way it goes in.
Oh and more chips next time :D
:lol: While I was on teacher training we went to Cambridge sewerage works (good examples of separation techniques). Fascinated to see the large mound of corn which was separated as part of the process - corn looked perfect :)
Didn't put me off though - I really enjoy nibbling my way around a cob.
rmcin626
29-09-2021, 10:12
Cheers, mate. No deep-fat frier used (we don't have one either), just a normal frying pan!:)
This is the recipe for the corn ribs: https://fortheutterloveoffood.com/spicy-corn-ribs/
Delicious! Those who 'aren't into' corn don't know what they're missing, especially as all the spices added make it super tasty!:cool:
Marco.
We always have frozen corn in the freezer, so will give that a go sometime soon
Strange bedfellows but it all needed using.
Dover sole, baked potato and veg
https://uploads.tapatalk-cdn.com/20210929/e7389aaa0be0fa456fba542784b2b215.jpg
We always have frozen corn in the freezer, so will that a go sometime soon
Cool... Make sure you have a *VERY* sharp knife [even better is one of the cleavers Chinese chefs use], as cutting through the cob can be challenging, and be extremely careful that the knife doesn't slip and you lose some fingers!:eek:
Marco.
Nice.. Where did you get the Dover Sole from, and how did you cook it?:)
Marco.
Beobloke
29-09-2021, 10:29
Nice.. Where did you get the Dover Sole from…
.
Dover, I’m guessing.
;)
Nice.. Where did you get the Dover Sole from, and how did you cook it?:)
Marco.
sainsburys. came today but with a use by tomorrow. It was already dusted. I fried it for 3mins each side in olive oil.
Cool...What are the herbs?:)
You should try their fresh Lemon Sole. This is what we get: https://www.sainsburys.co.uk/gol-ui/product/eat-more-fish/sainsburys-fishmongers-choice-fresh-british-west-country-lemon-sole
Marco.
Dover, I’m guessing.
;)
Ha - very droll!
So how come you don't comment on my food (Del's cooking) anymore?:ner:;)
Marco.
Yumhttps://uploads.tapatalk-cdn.com/20210928/21c6093ac630b90ec82cd7a2abb6c7a7.jpg
This was the soup I gave Marco and del last time, although it was all veg stock that time.
this again for dinner along with a slice of gluten free tiger bread.. filled a hole and was tasty. one plateful left in fridge, then will need to make something else.
Pork Stroganoff tonight, relatively quick and easy to make and very tasty. This is a dish I could quite happily eat as the vegetarian version with more (varied) mushrooms- I love mushrooms, but have a few friends who can’t stand them.
There’s very few things I don’t like, and nothing I wouldn’t try at least once, but fish with loads of bones I’m not great with. So Anchovies are pretty much top of my “can’t stand” list.
Any road up, here’s the Stroganoff. [emoji846]
https://uploads.tapatalk-cdn.com/20210929/37dc604276b9fa344847809b71ad81af.jpg
Looks nice, Alex:)
Marco.
Had this earlier for lunch... Chinese veggie noodle soup (with pak choi, spring onions, baby sweetcorn and red peppers), egg noodles and a spicy broth underneath, topped with fresh coriander:
https://imagizer.imageshack.com/v2/1024x768q90/923/skvP79.jpg
Followed by salt & pepper chicken wings:
https://imagizer.imageshack.com/v2/1024x768q90/923/66Y9c3.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/qxiG9A.jpg
All made from scratch by the princess!:)
Marco.
rmcin626
29-09-2021, 20:01
Had this earlier for lunch... Chinese veggie noodle soup (with pak choi, spring onions, baby sweetcorn and red peppers), egg noodles and a spicy broth underneath, topped with fresh coriander:
https://imagizer.imageshack.com/v2/1024x768q90/923/skvP79.jpg
Followed by salt & pepper chicken wings:
https://imagizer.imageshack.com/v2/1024x768q90/923/66Y9c3.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/qxiG9A.jpg
All made from scratch by the princess!:)
Marco.
All very nice, would have enjoyed all that
All very nice, would have enjoyed all that
Yep, Marco (Del!) wins dinner tonight! [emoji846]
Chicken wing coating looks perfectly cooked :thumbsup:
Yep, Marco (Del!) wins dinner tonight! [emoji846]
Lol - cheers, guys. However, it's not a competition... We're just posting pics of our scran:D
Marco.
Chicken wing coating looks perfectly cooked :thumbsup:
Cheers, Guy. It was:)
Marco.
Granty, what do you think of the chicken wings and soup?:)
Marco.
Making up a meaty pasta sauce. Might make a lasagne with some of it.
https://uploads.tapatalk-cdn.com/20210930/e9c72ba2bf1f262227c000e109a34577.jpg
Had this earlier for lunch... Chinese veggie noodle soup (with pak choi, spring onions, baby sweetcorn and red peppers), egg noodles and a spicy broth underneath, topped with fresh coriander:
https://imagizer.imageshack.com/v2/1024x768q90/923/skvP79.jpg
Followed by salt & pepper chicken wings:
https://imagizer.imageshack.com/v2/1024x768q90/923/66Y9c3.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/qxiG9A.jpg
All made from scratch by the princess!:)
Marco.
soup is a tad too veggie for me but the chicken looks good. a few nicely burnt bits yummy.
i like chicken noodle chinese soup but thats really a veg extravaganza and im not quite at that level yet. but im trying
Making up a meaty pasta sauce. Might make a lasagne with some of it.
https://uploads.tapatalk-cdn.com/20210930/e9c72ba2bf1f262227c000e109a34577.jpg
added a bit of both of these..
https://www.amazon.co.uk/images/I/51qUc1KqUfL._AC_.jpg 2 teaspoons
https://www.amazon.co.uk/images/I/71IVa1EdzCL._SL1500_.jpg 1/2 teaspoon
sure tastes damn good..:stalks:
mince, lamb stock, grilled veg, tomatoes, celery ends, herbs, mixed peppers. probably forgot summat lol
Knocked up some penne for now.
It's very tasty. This is gluten free pasta
https://uploads.tapatalk-cdn.com/20210930/829f0fbfb0da496ef1b5f9d823646ea5.jpg
Need to work tonight so something quick, and so B ack to Berni Inn stylee - Tesco chicken Kiev, skin on chips and petits pois.
https://uploads.tapatalk-cdn.com/20210930/adb8e641d98fb7d72a589c8d1c883645.jpg
added a bit of both of these..
https://www.amazon.co.uk/images/I/51qUc1KqUfL._AC_.jpg 2 teaspoons
https://www.amazon.co.uk/images/I/71IVa1EdzCL._SL1500_.jpg 1/2 teaspoon
sure tastes damn good..:stalks:
mince, lamb stock, grilled veg, tomatoes, celery ends, herbs, mixed peppers. probably forgot summat lol
All of that looks really good, mate. Nice and fresh... What a difference from some of the rather 'dead looking' pasta ready meals you used to buy!:)
Marco.
Trying a Tikka Masala tonight.
Rice is on
https://uploads.tapatalk-cdn.com/20211001/bf7001ee102ec903ba1aead4f5d24380.jpg
ive added a bit of double cream as it was a bit forward for my liking. pic to follow soon
Tikka Masala https://uploads.tapatalk-cdn.com/20211001/64e23be621a65d65cf933e79631cb828.jpg
Nice fresh looking noodle soup & wings Marco :) & tasty looking pasta (as always) Grant & the chicken Kev looks good Alex (wonder who Kev was?)
Chicken curry, rice & CHIPPIES tonight
https://live.staticflickr.com/65535/51539360436_71d85ab445_o.jpg
Without even seeing who posted curry rice and chips I knew it would be yours Roy! :lol:
That Tikka Masala looks fabulous Grant, do you follow a recipe? I was going to do that tonight, but Tamzin reminded me I owed her a takeaway for her birthday treat, and her choice was kebabs. Here’s my special chicken (there were more chips I just couldn’t fit the on the plate!) it was filthily enjoyable!https://uploads.tapatalk-cdn.com/20211001/4f5fcc45d33926efbb85fc19895e5e54.jpg
Sent from my iPad using Tapatalk
Lamb steaks and potatoes. Simple but tasty.
Sorry, no gravy [emoji23]
Was delish. https://uploads.tapatalk-cdn.com/20211002/2070743f52f547e6682df3f5038dcc66.jpg
I wouldn’t have had gravy with that Grant, looked good enough on its own.
Tamzin decided last week after going through some of my recipe books that she wanted to make chicken fajitas from “Jamie’s 15 Minute Meals” (yes, that Jamie.) 15 minutes my ass, unless he means how long it takes to eat it? Anyway, family fajitas was a very rare occasion when all four of us ate the same meal and actually all enjoyed it!
https://uploads.tapatalk-cdn.com/20211002/bc8800b090321043a088be5e8d153766.jpg
The main event:
https://uploads.tapatalk-cdn.com/20211002/1b1c015ed361fa1fdcf63a65a62efd95.jpg
Guacamole, not part of the 15 minute recipe, but neither were the spicy wedges or Vocation pale ale. [emoji846]
https://uploads.tapatalk-cdn.com/20211002/c275ff8a1c2467251298767c3c698e71.jpg
Rice and beans
https://uploads.tapatalk-cdn.com/20211002/80a69344c70b94181e4be6ae02bbf2d3.jpg
Salsa - should have had more chipotle and less tomato, and a bit too moist, but was still lovely.
https://uploads.tapatalk-cdn.com/20211002/8ae6d99f82ed1e4988028d3b78396965.jpg
And then mine, ready to roll.
https://uploads.tapatalk-cdn.com/20211002/2ce0d3cd2260b1b3a4f69bb14cfc746a.jpg
Was actually really really good, we’ll be doing this again, but it appears Tamzin takes after her mother in the messy stakes - gonna take me 15 hours to clean up the kitchen! :lol:
Steamed baby pots in butter, tomatoes and beetroot falafel.
https://uploads.tapatalk-cdn.com/20211004/9639cfa47daa469b3224090474861619.jpg
Potato and veg soup in a chicken and veg stock.
I made it sitting mostly lol. https://uploads.tapatalk-cdn.com/20211004/b3af72c8bba40530e38d8ecc74124fdc.jpg
Tortellini
https://live.staticflickr.com/65535/51549796357_a4518ff5a0_o.jpg
Soup again
https://uploads.tapatalk-cdn.com/20211006/5359ce9a8537f28c49b33487d793c79a.jpg
Mikeandvan
06-10-2021, 23:00
Made that Ragu sauce Marco linked a recipe to, it was amazing, like no spag bol I 've ever had. Didn't use spahetti of course! Used Ragatoni, short thick tubes, which was perfect. I thnk what makes this recipe so tasty is the beef stock, pancetta, and my own addition a third pork meat, I say my own, I cribbed it from other ragu recipes.
Nice one, Mike. A good Ragu sauce has many elements to it. The secret is to let it reduce well down, to intensify all the flavours, but not allow it to dry out. Pancetta is also a key addition. If you like it spicy, next time instead try adding some Salsiccia Piccante: https://www.thefoodmarket.com/products/italian-salsiccia-piccante-by-delicario-300g?gclid=CjwKCAjwkvWKBhB4EiwA-GHjFliZVUOsRxBV39PrUmakt7Zd6hqQLH6RR7eF0D2HS6trP8P Z2x-xnxoCoJoQAvD_BwE
Gorgeous stuff that really ramps up the flavour!
Oh, and it's Rigatoni;) However, if you're aiming for it to be authentic, then you should be using tagliatelle or pappardelle, as that's how it would be served in Italy:)
Marco.
Tamzin decided last week after going through some of my recipe books that she wanted to make chicken fajitas from “Jamie’s 15 Minute Meals” (yes, that Jamie.) 15 minutes my ass, unless he means how long it takes to eat it? Anyway, family fajitas was a very rare occasion when all four of us ate the same meal and actually all enjoyed it!
https://uploads.tapatalk-cdn.com/20211002/bc8800b090321043a088be5e8d153766.jpg
The main event:
https://uploads.tapatalk-cdn.com/20211002/1b1c015ed361fa1fdcf63a65a62efd95.jpg
Guacamole, not part of the 15 minute recipe, but neither were the spicy wedges or Vocation pale ale. [emoji846]
https://uploads.tapatalk-cdn.com/20211002/c275ff8a1c2467251298767c3c698e71.jpg
Rice and beans
https://uploads.tapatalk-cdn.com/20211002/80a69344c70b94181e4be6ae02bbf2d3.jpg
Salsa - should have had more chipotle and less tomato, and a bit too moist, but was still lovely.
https://uploads.tapatalk-cdn.com/20211002/8ae6d99f82ed1e4988028d3b78396965.jpg
And then mine, ready to roll.
https://uploads.tapatalk-cdn.com/20211002/2ce0d3cd2260b1b3a4f69bb14cfc746a.jpg
Was actually really really good, we’ll be doing this again, but it appears Tamzin takes after her mother in the messy stakes - gonna take me 15 hours to clean up the kitchen! :lol:
Brilliant work there, Alex. Love the attention to detail!:respect:
Marco.
Potato and veg soup in a chicken and veg stock.
I made it sitting mostly lol. https://uploads.tapatalk-cdn.com/20211004/b3af72c8bba40530e38d8ecc74124fdc.jpg
Soup looks good, as usual Granty! What kind of bread is that? I'm shocked it has a crust!:D
Marco.
Tortellini
https://live.staticflickr.com/65535/51549796357_a4518ff5a0_o.jpg
Nice tortellini, Roy, What was the sauce made from?:)
Marco.
Soup looks good, as usual Granty! What kind of bread is that? I'm shocked it has a crust!:D
Marco.
its this. crust is nice and soft
https://digitalcontent.api.tesco.com/v2/media/ghs/2265b2d8-099e-4432-8c4d-9288cace2a00/742c9e71-2465-45ca-85b6-c099c11ef24d_2081289985.jpeg?h=540&w=540
Nice tortellini, Roy, What was the sauce made from?:)
Marco.
It was 'one I prepared earlier', ie found lurking in the bowels of the freezer, so not altogether sure, It appeared to be sausage and red pepper based.
one of these
https://www.ocado.com/productImages/547/547613011_0_640x640.jpg?identifier=5c6707535a6f6d4 2e949f9fae30bc9b6
with extra this
https://www.amazon.co.uk/images/I/51qUc1KqUfL._AC_.jpg
It was 'one I prepared earlier', ie found lurking in the bowels of the freezer, so not altogether sure, It appeared to be sausage and red pepper based.
Lol, cool... However, do you not fancy making a proper pasta sauce (ragu or whatever) from scratch, like Grant does? Must you always be the 'leftovers boy'?:D;)
I'd like to see you do that for a change, because you're more than capable, mate:)
Marco.
It was 'one I prepared earlier', ie found lurking in the bowels of the freezer, so not altogether sure, It appeared to be sausage and red pepper based.
So pleased that I am not the only one to find unlabelled bags in freezer :)
Lol, cool... However, do you not fancy making a proper pasta sauce (ragu or whatever) from scratch, like Grant does? Must you always be the 'leftovers boy'?:D;)
I'd like to see you do that for a change, because you're more than capable, mate:)
Marco.
Well excuuuuuuuse me!
ALL my pasta sauce is made from scratch, I just generally make more than I need so I have some to freeze for use when I can't be bothered to cook. I don't record the ingredients on the lid of the freezer containers just 'pasta sauce' and the date I froze it but the 'base' generally consists of the same ingredients (plus or minus some of them, nothing's measured) so has the same 'house' flavour. The only difference might be the use of fresh vine tomatoes rather than passata.
So pleased that I am not the only one to find unlabelled bags in freezer :)
Always a lottery Guy ;)
i used to stick labels on but they always fell off..
i used to stick labels on but they always fell off..
I write on the lid with a sharpie.
Well excuuuuuuuse me!
ALL my pasta sauce is made from scratch, I just generally make more than I need so I have some to freeze for use when I can't be bothered to cook. I don't record the ingredients on the lid of the freezer containers just 'pasta sauce' and the date I froze it but the 'base' generally consists of the same ingredients (plus or minus some of them, nothing's measured) so has the same 'house' flavour. The only difference might be the use of fresh vine tomatoes rather than passata.
Lol - slap me cheeks!:spank:
The last bit though is why, for me, it sometimes lacks liquid and looks more like chopped up ingredients, as opposed to a sauce. Soz, just being honest:D No doubt it's still tasty, though!
Marco.
I write on the lid with a sharpie.
in n york and other places its illegal to have a sharpie in public apparently. i looked it up to see what it was.. something to do with grafitti
Lol - slap me cheeks!:spank:
Later darling :D
Freezing a sauce does seem to make it thicker however (maybe some moisture is lost in the freezing process?) & any liquid you add to said sauce doesn't seem to incorporate itself properly? Some chemistry type thing going on, dunno :scratch:
in n york and other places its illegal to have a sharpie in public apparently. i looked it up to see what it was.. something to do with grafitti
I keep mine in my trouser pocket ('am I pleased to see you or...')
i used to stick labels on but they always fell off..
Del vacuum seals stuff (pasta sauce, portioned up meat, etc) into clear 'pouches' (she's got a machine that does it), which are still see-through even when frozen, so you can easily see what the contents are.
We don't freeze leftovers, as generally there aren't any, or if so they go into the fridge and are eaten next day - or given to the cats!:eyebrows:
We also don't freeze anything that's hard to identify, for reasons discussed, so only obvious things such as chicken breast, pasta sauce (meat or tomato), bacon, sausage, etc, not 'meals' as such:)
Marco.
Del vacuum seals stuff (pasta sauce, portioned up meat, etc) into clear 'pouches' (she's got a machine that does it), which are still see-through even when frozen, so you can easily see what the contents are.
We don't freeze leftovers, as generally there aren't any, or if so they go into the fridge and are eaten next day - or given to the cats!:eyebrows:
We also don't freeze anything that's hard to identify, for reasons discussed, so only obvious things such as chicken breast, pasta sauce (meat or tomato), bacon, sausage, etc, not 'meals' as such:)
Marco.
ive a vacuum machine too. it can do bags or containers etc of which ive a good few. its a great way to marinade too as it speeds it up and you get better penetration :eek: oohah vicar!
also it freezes better without air
Later darling :D
Freezing a sauce does seem to make it thicker however (maybe some moisture is lost in the freezing process?) & any liquid you add to said sauce doesn't seem to incorporate itself properly? Some chemistry type thing going on, dunno :scratch:
Lol, well shweety, I'll look forward to you making my bum glow!:D
I know what you mean with the sauce, but it's piss-easy to cure. What I do is defrost it first in the microwave, so it softens from a rock-solid block, then take that out and pop it into a pan, on a low heat, to reduce it slowly to a liquid, and at that point or a before, if the sauce is lacking some moisture, simply stir in some passata and bring it up to the right heat.
Pasta sauce should also always be heated up SLOWLY, never too quickly, as it can burn, and then you end up with a bitter taste.
I never have a problem with any added pasta blending in properly. I just get a nice smooth, rich sauce. The other thing you don't seem to do, going by your pics, is mix the sauce in with the pasta BEFORE it goes on the plate. It looks like you just pour it on top.
The proper (read as Italian way) of doing it, is to have two pans on the go, one for boiling the pasta in, and another for the sauce. Halfway through the boiling process, add a good tablespoon full of the pasta water (which should be well-seasoned with salt and contain a little olive oil) to the sauce, and stir it in, which will both add liquid to the sauce and increase flavour.
Then when both are ready, bring the sauce to the pasta, pour it in, and toss [I know you're good at that:eyebrows:) the pasta and sauce in the pan until the pasta is well-coated (every bit evenly covered ), then add a knob of butter (the real stuff, not marg), to add richness and a little sheen to the sauce, stir it in, and pour the finished pasta into a bowl and finish off with freshly-grated cheese, preferably Parmesan, not cheddar!;)
Try that and see how you get on:cool:
Marco.
ive a vacuum machine too. it can do bags or containers etc of which ive a good few. its a great way to marinade too as it speeds it up and you get better penetration :eek: oohah vicar!
also it freezes better without air
Indeed on all counts!:D
Marco.
I never have a problem with it blending in properly. I just get a nice rich sauce. The other thing you don't seem to do, going by your pics, is mix the sauce in with the pasta BEFORE it goes on the plate. It looks like you just pour it on top.
I actually prefer it like that (I know it's not the way you *should* do it ;) ), that way you get some variation of textures and flavours as you work your way through the dish other than it all tasting the same if you mix the sauce in.
Fair enough, it's you that's eating it:)
Try what I said though about the sauce, adding passata, etc, and also when heating up the sauce add some pasta water - see if that works and/or you like it any better,
Marco.
When I first left home and moved out on my own for a few weeks I was absolutely skint and resorted to tinned rubbish, beans on toast, ravioli, soups etc. To liven things up a bit I took all the labels off and jumbled the tins up, then randomly selected two for dinner time. Hot dog sausages and custard was an interesting combination! :lol:
Our freezer is just the middleman between oven and bin - don’t know why I bother really, freeze stuff and then about a year later chuck it out!
Fish n chips done in the foodi.
Lovelyhttps://uploads.tapatalk-cdn.com/20211007/104ce75e3c8fe748ff4f52a96713ca12.jpg
Mikeandvan
07-10-2021, 21:23
Nice one, Mike. A good Ragu sauce has many elements to it. The secret is to let it reduce well down, to intensify all the flavours, but not allow it to dry out. Pancetta is also a key addition. If you like it spicy, next time instead try adding some Salsiccia Piccante: https://www.thefoodmarket.com/products/italian-salsiccia-piccante-by-delicario-300g?gclid=CjwKCAjwkvWKBhB4EiwA-GHjFliZVUOsRxBV39PrUmakt7Zd6hqQLH6RR7eF0D2HS6trP8P Z2x-xnxoCoJoQAvD_BwE
Gorgeous stuff that really ramps up the flavour!
Oh, and it's Rigatoni;) However, if you're aiming for it to be authentic, then you should be using tagliatelle or pappardelle, as that's how it would be served in Italy:)
Marco.
Yeh, it did get a little bit dry actually, but the flavour was so intense I didn't mind, I'll add a little more stock/wine the next time. Wanna try some other Italian stews now.
Quick dinner tonight - steak and ale pie courtesy of Tesco Finest, chips done in the Ninja Foodi and tenderstem broccoli simply boiled. Not bad.https://uploads.tapatalk-cdn.com/20211007/2a5050eb01e3aa890906e8f8a55a5062.jpg
Yeh, it did get a little bit dry actually, but the flavour was so intense I didn't mind, I'll add a little more stock/wine the next time. Wanna try some other Italian stews now.
Try this, it's delicious: https://ricette-giallozafferano-it.translate.goog/Spezzatino-al-sugo-piccante-con-piselli-e-patate.html?_x_tr_sl=it&_x_tr_tl=en&_x_tr_hl=en&_x_tr_pto=nui,sc
Marco.
Quick dinner tonight - steak and ale pie courtesy of Tesco Finest, chips done in the Ninja Foodi and tenderstem broccoli simply boiled. Not bad.https://uploads.tapatalk-cdn.com/20211007/2a5050eb01e3aa890906e8f8a55a5062.jpg
Needs must, mate. Don't overdo the greens though, which I see you did your best to ensure!:D
Chippies look good.
Marco.
Half Made Up split pea soup yesterday so I blended it today and its ready for eating now.
Tastes real fine.
I decided to soak peas again to speed up the cooking process and save money [emoji23]
https://uploads.tapatalk-cdn.com/20211008/73ad5a0b08cbc2b279475cdd9bfec900.jpghttps://uploads.tapatalk-cdn.com/20211008/b39a958db04281799996d44f0133d3bb.jpg
Needs must, mate. Don't overdo the greens though, which I see you did your best to ensure!:D
Chippies look good.
Marco.
:lol:
Not a big fan of broccoli to be fair, so was just a token gesture!
I haven’t done chips in the Foodi for ages, but it does a brilliant job of them, and relatively healthy as you use hardly any oil in an air fryer. Not that it makes up for the lack of veg!!!
Going to have a go at a “proper” chicken Tikka Masala tonight, we’ll see if it passes the Marco moistness test later!
Hahaha... Well, you'll know 'she's' moist enough when you stick a finger inside and it slips right in!
Marco.
Lovin' the soupy, Granty:)
Marco.
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Funny, hadn't heard anything about a national chip shortage? :D
Lovin' the soupy, Granty:)
Marco.
soup was excellent. had a stick of celery in it and it spiced it up somewhat.;) a slice of that bread too so im full up
Funny, hadn't heard anything about a national chip shortage? :D
People using chip fat in Diesel cars :)
walpurgis
08-10-2021, 12:03
People using chip fat in Diesel cars :)
Can you use diesel in a fryer? :)
Can you use diesel in a fryer? :)
with the new autos you'll be able to cook in the car.
https://www.oregonlive.com/resizer/drGbTU_jJaCflTiQ-w6MzgA0wQ8=/1280x0/smart/advancelocal-adapter-image-uploads.s3.amazonaws.com/image.oregonlive.com/home/olive-media/width2048/img/commuting/photo/28jpg-7a93e5870603f993.jpg
Can you use diesel in a fryer? :)
An acquired taste :)
Beef Udon Noodles.
https://uploads.tapatalk-cdn.com/20211008/398f70220e2d3399fe42e983baa067bb.jpg
Look good Grant. [emoji846]
So I’ve never cooked Chicken Tikka Masala from scratch before but there’s a first time for everything. I thought I’d followed the recipe pretty faithfully but I think too much cream? The mushroom bhaji faired slightly better, the onion bhajis were a cheat from Tesco but all agreed the whole meal was pretty revolting! So Yes, it was moist, but that was about all there was going for it! :lol: the shop bought naans were ok though! You live and you learn...
https://uploads.tapatalk-cdn.com/20211008/18ba02f68fcb64bd9ffd049ec8965e77.jpg
I'd like this system they have in 'UFO', take a lot of the hassle out of the whole cooking business:
https://i.ibb.co/1X1WfYs/UFO.jpg (https://ibb.co/kDjCgV3)
Presumably the 'Russian Meal' is just a choice of four different types of vodka.
French? Italian? You're out of luck, sorry.
Lol... I remember that. Would be my idea of HELL, though!
I guess one man (or woman's) 'hassle', is another's therapeutic pleasure...;)
Marco.
So I’ve never cooked Chicken Tikka Masala from scratch before but there’s a first time for everything. I thought I’d followed the recipe pretty faithfully but I think too much cream? The mushroom bhaji faired slightly better, the onion bhajis were a cheat from Tesco but all agreed the whole meal was pretty revolting! So Yes, it was moist, but that was about all there was going for it! :lol: the shop bought naans were ok though! You live and you learn...
https://uploads.tapatalk-cdn.com/20211008/18ba02f68fcb64bd9ffd049ec8965e77.jpg
Lol - what are you like? Chicken tikka massala after a bad car accident!:D
I'm sure it was tasty enough, but I'd give it up as a bad job, as Granty's is in a different league, daftee...
Berni-Inn boys just weren't born to make curry!:lol:
Marco.
Lol... I remember that. Would be my idea of HELL, though!
I guess one man (or woman's) 'hassle', is another's therapeutic pleasure...;)
Marco.
I knew you'd love the idea.
Lol - what are you like? Chicken tikka massala after a bad car accident!:D
I'm sure it was tasty enough, but I'd give it up as a bad job, as Granty's is in a different league, daftee...
Berni-Inn boys just weren't born to make curry!:lol:
Marco.
No, it was disgusting! I think I’ll just get it takeaway next time!
Sent from my iPad using Tapatalk
I knew you'd love the idea.
Shoot me if 'life' ever gets like that! :acid:
Marco.
No, it was disgusting! I think I’ll just get it takeaway next time!
Lol... Nah, I'd persevere and try and get it right. I suspect you're probably rushing things a little. The *key* to making an authentic curry is to spend time preparing and making the BASE, and where all the herbs and spices are beautifully infused and blended together.
Only if you get that right, are the final results going to be any good. Think of like painting a wall without cleaning and sanding it first... It's all about the FOUNDATION!;)
Marco.
coconut cream is better than other creams too for it. might be making one myself later
Indeed - you really shouldn't be using anything else in Asian cuisine.
Marco.
Found some cooked chicken in freezer so a Tikka Masala it was.
Rice was ex long basmati cooked in rice cooker.
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that was great. spicy but not too ott.
Found some cooked chicken in freezer so a Tikka Masala it was.
Rice was ex long basmati cooked in rice cooker.
https://uploads.tapatalk-cdn.com/20211009/2bd76ac803fe43a245d7acd7a0198ef8.jpghttps://uploads.tapatalk-cdn.com/20211009/7dfa4562e9e93e61939a4b6b84b6fcee.jpghttps://uploads.tapatalk-cdn.com/20211009/f1b5b2b82d0643a9c6c87e3437c33304.jpghttps://uploads.tapatalk-cdn.com/20211009/0f3e9e6f534b2fb38ccc971e59694fdd.jpg
Looks great, mate:)
If you're into your spices, we'll bring up some different ones for you, from the Asian superstore we use in Liverpool, when we visit. Trust me, that stuff is a whole different ball game from anything you can buy in jars from supermarkets:cool:
Marco.
Very simple lunch today... Spinach, Ricotta and Lemon Girasoli, drizzled in a fresh sauce of butter, sage and parsley (from our garden), some cracked black pepper and freshly grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/923/iKpcGc.jpg
...washed down with a nice bottle of Frascati Superiore:cheers:
Pasta used was this: https://www.sainsburys.co.uk/gol-ui/product/new-sandwiches-and-food-to-go/sainsburys-spinach-ricotta-girasoli-taste-the-difference-250g
Probably the nicest fresh pasta I've tasted, out with of home-made. It has a lovely texture and flavour, and is also thinly cut (as it should be), not thick and doughy as is so often the case. The pasta is defo the star of the show here, not so much the filling, which is nice, but not as good as the pasta itself.
However, that's easily made up for by serving it with a tasty, homemade sauce! A nice ragu would work equally well. Highly recommended! Granty, as you shop in Sainsbury's, you should try these:)
Marco.
I’ll try that next time, then, I used double cream, and thinking about it was too much (even though it was what the recipe said, 120ml) and I think heated too much which was what made it taste like sick! :spew:
Paella tonight, I’ll try and not screw that up!
Very simple lunch today... Spinach, Ricotta and Lemon Girasoli, drizzled in a fresh sauce of butter, sage and parsley (from our garden), some cracked black pepper and freshly grated Parmesan:
https://imagizer.imageshack.com/v2/1024x768q90/923/iKpcGc.jpg
...washed down with a nice bottle of Frascati Superiore:cheers:
Pasta used was this: https://www.sainsburys.co.uk/gol-ui/product/new-sandwiches-and-food-to-go/sainsburys-spinach-ricotta-girasoli-taste-the-difference-250g
Probably the nicest fresh pasta I've tasted, out with of home-made. It has a lovely texture and flavour, and is also thinly cut (as it should be), not thick and doughy as is so often the case. The pasta is defo the star of the show here, not so much the filling, which is nice, but not as good as the pasta itself.
However, that's easily made up for by serving it with a tasty, homemade sauce! A nice ragu would work equally well. Highly recommended! Granty, as you shop in Sainsbury's, you should try these:)
Marco.
not seen them here.. need to look again
You likey?:)
I'm sure they'll have them mate, and if they do, I can tell you how to make the sauce, if you're game. It's piss-easy.
You can order some bags of fresh herbs to be delivered with your food order, I presume?
Marco.
I’ll try that next time, then, I used double cream, and thinking about it was too much (even though it was what the recipe said, 120ml) and I think heated too much which was what made it taste like sick! :spew:
Paella tonight, I’ll try and not screw that up!
Oh no... BIG mistake, mate. No wonder it was rotten!:doh:
Coconut milk is the one to use. Also, a wee tip: if you're going to follow recipes for curries, make sure they're from someone who's INDIAN, and it's authentic!;)
That's what I do if I'm Googling for any recipes - whichever cuisine it is, I *always* ensure that recipe is from a native of the country concerned, and preferably someone with a known and respected reputation, not some unknown non-entity!:)
Marco.
Looks nice Marco, would be perfect for a quick dinner, never even heard of it before!
No worries, mate. What specifically hadn't you heard of?:)
The fresh pasta, being so thin, takes only a few mins to cook, and the sauce even less time - probably the whole dish from stove to plate in less than 10 mins!
If you'd like the recipe for the sauce, let me know:cool:
Marco.
You likey?:)
I'm sure they'll have them mate, and if they do, I can tell you how to make the sauce, if you're game. It's piss-easy.
You can order some bags of fresh herbs to be delivered with your food order, I presume?
Marco.
ordered it for next week
Cool, did you get some sage and parsley, too?:)
The sauce also comes best with continental butter, such as President (as it's not as salty/rich as British varieties, and has a lighter, creamier flavour): https://www.sainsburys.co.uk/gol-ui/product/president-salted-butter-250g
Oh, and DON'T even think of using spreads or marg!:spew: ;)
Marco.
Cool, did you get some sage and parsley, too?:)
The sauce also comes best with continental butter, such as President (as it's not as salty as British varieties, and has a creamier flavour): https://www.sainsburys.co.uk/gol-ui/product/president-salted-butter-250g
Oh, and DON'T even think of using spreads or marg!:spew: ;)
Marco.
yup, one is a pot plant and other is just fresh sage. i will use ghee.
No mate, please **DON'T** use ghee, as it'll be too oily and heavy. Add some President butter to your order (as shown above), and it'll be perfect.
Would you like the princess to write out the recipe for the sauce?:)
Marco.
No mate, please **DON'T** use ghee, as it'll be too oily and heavy. Add some President butter to your order (as shown above), and it'll be perfect.
Would you like the princess to write out the recipe for the sauce?:)
Marco.
im not good with a lot of butter so i thought a little ghee and some vegan alt that i have would be better.
You don't need a lot of butter, mate. For one portion, probably 25/30g, max. It's just to coat the pasta, really. It's not meant to be swimming in it. Look at my plate again above:)
Your ghee idea will ruin it, honestly. It simply doesn't belong in Italian cooking.
Marco.
i might go for summat else then... butter is inclined to make me ill. not sure what it is in it tho as i love it.. shall see how im feeling. any other suggestions??
Actually, mate, just been talking to Del and she said ghee should be fine if you don't use too much!:)
Marco.
Actually, mate, just been talking to Del and she said ghee should be fine if you don't use too much!:)
Marco.OK.. Good. I won't use much. I've a vegan sub I can add a little of that to spin it out.
No worries, as I said you just want to coat the pasta thoroughly, with a little extra on the side. It's not meant to be a 'runny sauce', like with a tomato one or something.
Ghee just didn't seem right to me, but consultation with the expert proved differently, lol!
I'll ask her to write down the method she uses tomorrow, to combine the sage and parsley with the butter (or in your case, ghee) . She's in her princess room at the moment on Facetime with Sophie.
Marco.
Found some cooked chicken in freezer so a Tikka Masala it was.
Rice was ex long basmati cooked in rice cooker.
https://uploads.tapatalk-cdn.com/20211009/0f3e9e6f534b2fb38ccc971e59694fdd.jpg
That looks lovely Grant. Chicken Tikka Masala is one of the few dishes containing chicken that I will eat.
Paella, mainly cooked by Tamzin with a bit of supervision by dad, very tasty.
https://uploads.tapatalk-cdn.com/20211009/4d9ca4aab99b2b20550edde16e5c3a8e.jpg
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Went out shopping today, so lunch was Eggs Royale (that is, Eggs Benedict with smoked salmon) with a cup of Jamacan Blue Mountain coffee at a local eatery:
https://www.jamaicablue.co.uk/store/chelmsford/
That looks lovely Grant.
+1, you git! [emoji16]
Your paella looks tasty as well. :)
Paella, mainly cooked by Tamzin with a bit of supervision by dad, very tasty.
https://uploads.tapatalk-cdn.com/20211009/4d9ca4aab99b2b20550edde16e5c3a8e.jpg
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Quality, well done, Tamzin. Your daddy should be your first student and commis chef!:D;)
Marco.
Went out shopping today, so lunch was Eggs Royale (that is, Eggs Benedict with smoked salmon) with a cup of Jamacan Blue Mountain coffee at a local eatery:
https://www.jamaicablue.co.uk/store/chelmsford/
...but you forgot to take your camera!:ner:;)
I'm going to start imposing fines for posts made here, devoid of pics. In that respect, see this room in a similar way to the classifieds, lol!
Jeez, when you're out with Happy, borrow her smartphone for less than 2 mins (your food won't even get cold), which is the time it takes to snap a pic, upload it to your chosen image-hosting site, and post it here, all with the ONE device - and if you don't know how, LEARN!:D
Marco.
Btw, Granty, to make your sage, parsley and butter sauce (as per yesterday), use approx 5 leaves of sage and 2 sprigs of parsley. Chop it all up finely and pop it in a frying pan (although you won't be frying anything).
Add approx a tablespoon of your ghee, stir it together and warm up on a medium heat (bring the heat up slowly, you don't want to burn the sauce, stirring occasionally to amalgamate all the flavours), and when it looks ready, simply pour it onto your (already cooked pasta), and btw, those Girasoli don't take much cooking before they're ready (al dente), so keep an eye on them, and finish with some freshly grated Parmesan, cracked black pepper, and a few whole sage leaves to garnish...
Remember, you don't want the pasta swimming in the sauce, as with the butter it'll make the dish too heavy and greasy, so just enough to coat the pasta thoroughly, with a little left over on the side to dunk in some bread!
Job done, and enjoy!:cool:
Marco.
Nduja, tomato and basil penne
https://uploads.tapatalk-cdn.com/20211010/9d920f2a649709d01f25833d399e55e5.jpg
Btw, Granty, to make your sage, parsley and butter sauce (as per yesterday), use approx 5 leaves of sage and 2 sprigs of parsley. Chop it all up finely and pop it in a frying pan (although you won't be frying anything).
Add approx a tablespoon of your ghee, stir it together and warm up on a medium heat (bring the heat up slowly, you don't want to burn the sauce, stirring occasionally to amalgamate all the flavours), and when it looks ready, simply pour it onto your (already cooked pasta), and btw, those Girasoli don't take much cooking before they're ready (al dente), so keep an eye on them, and finish with some freshly grated Parmesan, cracked black pepper, and a few whole sage leaves to garnish...
Remember, you don't want the pasta swimming in the sauce, as with the butter it'll make the dish too heavy and greasy, so just enough to coat the pasta thoroughly, with a little left over on the side to dunk in some bread!
Job done, and enjoy!:cool:
Marco.
alas now the grocers have deleted the sage..lol so i should have dried, but have ordered fresh marjoram; thought it might swap out
Dunno, not tried it before. Might be ok, but whatever you do, DON'T use dried herbs, as they're not the same thing at all and will taste crap.
Pity, as we've got two massive sage plants in our garden:doh:
Marco.
Penne look good:)
I'm having veal escalopes in a fresh lemon and parsley sauce, with new potatoes, fresh spinach, and whatever other veg Del feels likes cooking!:D
Pics to follow...
Marco.
Dunno, not tried it before. Might be ok, but whatever you do, DON'T use dried herbs, as they're not the same thing at all and will taste crap.
Pity, as we've got two massive sage plants in our garden:doh:
Marco.
i can rehydrate the dried sage. it isnt perfect but it does improve them a fair bit. i used to have a sage bush myself but it died. some idiot sprayed it with poison.
still we will see how it goes.
the penne tonight was great
See how it goes, mate. It should be decent, but not the same as using fresh sage. Did you get the parsley ok?:)
Marco.
Gammon tonight, one of my favourites. :)
https://uploads.tapatalk-cdn.com/20211010/31d08e2fd4371630475ff9caaa8a87f5.jpg
As discussed, pan-fried veal escalopes in a fresh lemon and parsley sauce, with baby new potatoes, fresh spinach, asparagus and mangetout:
https://imagizer.imageshack.com/v2/1024x768q90/922/or2nRe.jpg
...washed down with a rather nice bottle of Beaujolais Villages:cheers:
Marco.
Gammon tonight, one of my favourites. :)
https://uploads.tapatalk-cdn.com/20211010/31d08e2fd4371630475ff9caaa8a87f5.jpg
Nice, mate. The cauliflower cheese looks great!:)
Marco.
As discussed, pan-fried veal escalopes in a fresh lemon and parsley sauce, with baby new potatoes, fresh spinach, asparagus and mangetout:
https://imagizer.imageshack.com/v2/1024x768q90/922/or2nRe.jpg
...washed down with a rather nice Beaujolais Villages:cheers:
Marco.
Not had veal in years, looks very tasty that!
Sent from my iPad using Tapatalk
Gammon tonight, one of my favourites. :)
https://uploads.tapatalk-cdn.com/20211010/31d08e2fd4371630475ff9caaa8a87f5.jpg
As discussed, pan-fried veal escalopes in a fresh lemon and parsley sauce, with baby new potatoes, fresh spinach, asparagus and mangetout:
https://imagizer.imageshack.com/v2/1024x768q90/922/or2nRe.jpg
...washed down with a rather nice Beaujolais Villages:cheers:
Marco.
both very nice sunday dinners..:)
Churz, chaps!:)
Fresh pasta sauce (pomorola) being made, using the last of the tomatoes from our polytunnel:
https://imagizer.imageshack.com/v2/1024x768q90/924/wGRG1m.jpg
Reducing down slowly...
https://imagizer.imageshack.com/v2/1024x768q90/924/8YShPg.jpg
And after a couple of hours, with skins blended in and ready to use:
https://imagizer.imageshack.com/v2/640x480q90/923/7765mA.jpg
:cool:
Marco.
Yesh, it's just a touch better than Dolmio!:D
And cost next to hee-haw...
Marco.
Fantastic! Looks very nice. :)
Cheers mate, and in use... Firstly, pasta cooked 'al dente', with a knob of butter added, then stirred through for some extra flavour and sheen, along with freshly-ground black pepper:
https://imagizer.imageshack.com/v2/1024x768q90/922/67HaOu.jpg
Sauce heated, with a little pasta water added, and ready to serve with some fresh basil leaves:
https://imagizer.imageshack.com/v2/1024x768q90/924/G4YoQl.jpg
And the finished dish... Rigatoni con sugo di pomodoro e basilico, gratinata con Parmigiano Reggiano fresco:
https://imagizer.imageshack.com/v2/1024x768q90/924/8Ds0DU.jpg
Just as it would be served in Italy!
:cool:
Marco.
Cheers mate, it was. We're just waiting now on your Girasoli with butter and sage!:)
Marco.
Luvly bit of pasta guv :D
I made a similar sauce with cherry toms but added sliced roast pork, mushrooms and chilli paste
https://live.staticflickr.com/65535/51577862433_d12a330e77_o.jpg
Cheers, dude. I'm liking that pork dish - looks really tasty!:drool:
Marco.
Pasta all round tonight!
https://uploads.tapatalk-cdn.com/20211011/3eb350a1814f3b22a6b5a7ea3040d07b.jpg
Lol... Sauce looks tasty! Can I give you a wee tip, though?
Spag bol works so much better served in a BOWL, than a plate. It's not only easier to eat, as you can use the edges of the bowl to help twirl the strands into a ball with your fork [the correct way, as no-one in Italy uses a spoon], but it's also easier to mix the sauce in with the pasta - plus everything stays warmer for longer, too!:)
If you want to do things properly, then this is the golden rule to follow:
Dried pasta (any shape) = serve in a bowl.
Fresh FILLED pasta (any shape, ravioli, tortellini, etc) = serve on a flat plate.
You would also serve fresh UNFILLED pasta, such as tagliatelle, in a bowl. Just if you're interested, otherwise ignore me and carry on as normal:D
Marco.
No comments, daftee?:)
Marco.
Luvly bit of pasta guv :D
I made a similar sauce with cherry toms but added sliced roast pork, mushrooms and chilli paste
https://live.staticflickr.com/65535/51577862433_d12a330e77_o.jpg
looks tasty roy... i'd probably have had that pork eaten before it hit the sauce tho. i do like to pick:eyebrows:
Pasta all round tonight!
https://uploads.tapatalk-cdn.com/20211011/3eb350a1814f3b22a6b5a7ea3040d07b.jpg
again looks good alex
Lol... Sauce looks tasty! Can I give you a wee tip, though?
Spag bol works so much better served in a BOWL, than a plate. It's not only easier to eat, as you can use the edges of the bowl to help twirl the strands into a ball with your fork [the correct way, as no-one in Italy uses a spoon], but it's also easier to mix the sauce in with the pasta - plus everything stays warmer for longer, too!:)
If you want to do things properly, then this is the golden rule to follow:
Dried pasta (any shape) = serve in a bowl.
Fresh FILLED pasta (any shape, ravioli, tortellini, etc) = serve on a flat plate.
You would also serve fresh UNFILLED pasta, such as tagliatelle, in a bowl. Just if you're interested, otherwise ignore me and carry on as normal:D
Marco.
I am sure you’ve told me off about this before, just haven’t got round to picking up some nice pasta bowls!
Lol@ told you off:D
Oh yes, you're a very BAD boy:spank:
How do you manage to eat it though, don't you just end up chasing the spaghetti around the plate?:hmm:
Anyway, Sue knows what to get you now for your Xmas!:lol:
Marco.
Cheers, dude. I'm liking that pork dish - looks really tasty!:drool:
Thanks, perhaps lacking a little in the presentation stakes? Might appear on a menu as a 'puddle' of spicy pork :D
looks tasty roy... i'd probably have had that pork eaten before it hit the sauce tho. i do like to pick:eyebrows:
Cheers. The 'burnt ends' never made it in ;)
cooking up some beef meatballs today.
https://uploads.tapatalk-cdn.com/20211012/14de90295fba10ce0d1dafce3a2d38c8.jpg
I am sure you’ve told me off about this before, just haven’t got round to picking up some nice pasta bowls!
These are quite good -
https://www.amazon.co.uk/Royal-Genware-Soup-Plate-Pasta/dp/B012AZ200K/ref=sr_1_4?dchild=1&keywords=white+genware+pasta+dishes&qid=1634035305&sr=8-4
Indeed, or even just use some deep soup bowls:)
Marco.
walpurgis
12-10-2021, 10:51
cooking up some beef meatballs today
I'm not sure why, but Barry's conker collection sprang to mind :D.
Finished now.
They will do a few dishes I guess. https://uploads.tapatalk-cdn.com/20211012/71fda2d76fc15167015706fd441abcfc.jpg
Nice baws, ma man... Did you drain them well?:eyebrows:
Marco.
Lol.. Yup.
So meatball pasta(sorry 'bout cheddar but the parmasan was off) followed by profiteroles and cream.(cream was veg based and nice enough)
https://uploads.tapatalk-cdn.com/20211012/3adc6b5c71dd7c591d8a7370903bcad0.jpghttps://uploads.tapatalk-cdn.com/20211012/400a3e83d34d73ddcfcf888d6151d08e.jpg
Beobloke
12-10-2021, 12:32
How do you manage to eat it though, don't you just end up chasing the spaghetti around the plate?:hmm:
Don’t tell me you have trouble twirling spaghetti off a normal plate? Surely that’s the sign of a pasta amateur which you’re very definitely not! :)
Nope, lol, but I never eat it that way. Always in a bowl. No Italian would ever eat spaghetti off of a flat plate!:nono: So that situation never arises..
How do you eat yours, shweety?:D
Marco.
Good stuff, Granty. Did you decide tae treat yersel tae a wee puddin'? :eyebrows:
Did you run out of Parmesan though, or don't you like the taste? Every time I see cheddar cheese though on pasta, it offends my sensibilities, lol. Soz..
Marco.
Good stuff, Granty. Did you decide tae treat yersel tae a wee puddin'? :eyebrows:
Did you run out of Parmesan though, or don't you like the taste? Every time I see cheddar cheese though on pasta, it offends my sensibilities, lol. Soz..
Marco.
i just found the bit opened had gone off and i didnt have time to open another bit. had a little grated cheddar left needing used so i used it. not the same but waste not...
and yes i got a few profites the other day
i just found the bit opened had gone off and i didnt have time to open another bit. had a little grated cheddar left needing used so i used it. not the same but waste not...
and yes i got a few profites the other day
Lol, no worries. When you open a new block of Parmesan, once you've used what you need, do you just pop it back into it's plastic wrapping, and into the fridge?
If so, try putting it inside an airtight container instead, such as an old takeaway food carton, and put that in the fridge, and it'll stay fresh for ages then:)
Marco.
I try yo seal it in another bag. That but lasted near yo finish which isn't bad for just one of me.
Might see if you can freeze half of it. Or I might vacuum seal half of it. Its expensive stuff but worth it
No worries. Inside an old takeaway carton does the job for us. Do you have any?:)
You'll know though when it's past its best (regardless if it's off/past it's sell-by date or not), as it starts to go hard and a bit yellow (instead of soft and creamy white), then it just tastes nasty, and when grated, bitter. If it gets like that, it needs chucked, regardless, or used in a risotto.
Marco.
Beobloke
12-10-2021, 14:07
Nope, lol, but I never eat it that way. Always in a bowl. No Italian would ever eat spaghetti off of a flat plate!:nono: So that situation never arises..
How do you eat yours, shweety?:D
Marco.
With a knife and fork, obviously, like a civilised person!
:)
Haha, very good. About the last thing you'd ever do with spaghetti (use a knife), unless you're about 4, and your mummy was cutting it up for you... Open wide, here comes the big aeroplane!:D
Marco.
Haha, very good. About the last thing you'd ever do with spaghetti (use a knife), unless you're about 4, and your mummy was cutting it up for you... Open wide, here comes the big aeroplane!:D
Marco.
del said she'd do it for me:D
Lol - she likes mothering you, even though you're old enough to be her dad!:eyebrows:
Marco.
Beobloke
12-10-2021, 14:22
Haha, very good. About the last thing you'd ever do with spaghetti (use a knife), unless you're about 4, and your mummy was cutting it up for you... Open wide, here comes the big aeroplane!:D
Marco.
I don’t know what sort of crazy household you inhabit, but I think you’ll find it’s the choo-choo train going into the tunnel, actually.
Honestly, aeroplanes……..ridiculous.
I know, you just can't get the staff these days.
Marco.
choo choo's went out with coal mate.. big silent electric cars now:D
These are quite good -
https://www.amazon.co.uk/Royal-Genware-Soup-Plate-Pasta/dp/B012AZ200K/ref=sr_1_4?dchild=1&keywords=white+genware+pasta+dishes&qid=1634035305&sr=8-4
Thanks Roy, they do look good.
Sent from my iPad using Tapatalk
Roast pork dinner tonight
https://live.staticflickr.com/65535/51582293644_fb8d78968f_o.jpg
Great balls Grant!
(Said no no one to me, ever! :lol:)
Roast pork dinner tonight
https://live.staticflickr.com/65535/51582293644_fb8d78968f_o.jpg
Great pork Roy!
(Said no one to me, ever! [emoji6])
Chicken enchiladas - they looked crap but tasted lovely, and now I’m stuffed as a pig!
https://uploads.tapatalk-cdn.com/20211012/fc4c434d0f9076c441570e5c1cdc0181.jpg
Beobloke
12-10-2021, 20:47
choo choo's went out with coal mate.. big silent electric cars now:D
Yawn!!
Hail the 'Big Dinner Boys'... There's lots of eating in those plates, chaps!:eek::eyebrows:
Marco.
Yawn!!
Lol, indeed... I'd buy an electric butt-plug before I'd buy an electric car!
Marco.
Lol, indeed... I'd buy an electric butt-plug before I'd buy an electric car!
Marco.
well we know that...you like em;)
Beobloke
13-10-2021, 07:56
Lol, indeed... I'd buy an electric butt-plug before I'd buy an electric car!
Marco.
I bet you’ve already got several… ;)
Anyway, my car has a battery that is charged by the engine, and without it, various electrical systems that allow the car to drive will not work.
Therefore, I’m declaring it to be a “hybrid”!
I bet you’ve already got several… ;)
Anyway, my car has a battery that is charged by the engine, and without it, various electrical systems that allow the car to drive will not work.
Therefore, I’m declaring it to be a “hybrid”!
mine is a hybrid, and it does help with the fuel economy as its a 1800 cc petrol that gets between 55 and 65mpg. yes ive tried a full electic and its pretty damn good as a car. maybe not as a petrol heads' car(or diesel) but it is quick, and easy/safe and probably will save you a fair amount in fuel if you drive a fair bit.
well we know that...you like em;)
Yesh, I have quite a collection now. Well, if princess is allowed her 'toys', then why not?:eyebrows:
Marco.
Yesh, I have quite a collection now. Well, if princess is allowed her 'toys', then why not?:eyebrows:
Marco.
ive enough pain in my life as it is:eek:
Yeah, you need an injection of pleasure:eyebrows:
Marco.
Trying make up a pork dish.
Leg is hindering me but its on the longish simmer although being fillet it doesn't need too long. The pepper take longer tbh.
https://uploads.tapatalk-cdn.com/20211013/aed6803f50a80912ae8cee1c284517a7.jpg
Nice, but just watch with those dried herbs mate, as they can be rather overpowering!
So when are we getting to see the Girasoli with sage and butter - have all the ingredients arrived?:)
Marco.
Nice, but just watch with those dried herbs mate, as they can be rather overpowering!
So when are we getting to see the Girasoli with sage and butter - have all the ingredients arrived?:)
Marco.
yeah not to many in it... mostly paprika and some mixed herbs. ive got stuff for pasta too so will have that too. this i wanted to get cooked at least. i can then vac seal it and it'll keep.
edit. a teaspoon of arrowroot and its thicker now. it will get heated up later and cream added to finish it off..
its called pork alla creme.. an old recipe of mine. have it with rice usually.
https://uploads.tapatalk-cdn.com/20211013/7ea84f3744b72a98a91b5bf1a8ec5a47.jpg
Pork alla creme.
https://uploads.tapatalk-cdn.com/20211013/74a636faab8d47a1da51118aa0ddf5c2.jpghttps://uploads.tapatalk-cdn.com/20211013/23d9fee9dc8b4743e787b7a05be584ff.jpg
Pieoftheday
13-10-2021, 19:18
yeah not to many in it... mostly paprika and some mixed herbs. ive got stuff for pasta too so will have that too. this i wanted to get cooked at least. i can then vac seal it and it'll keep.
edit. a teaspoon of arrowroot and its thicker now. it will get heated up later and cream added to finish it off..
its called pork alla creme.. an old recipe of mine. have it with rice usually.
https://uploads.tapatalk-cdn.com/20211013/7ea84f3744b72a98a91b5bf1a8ec5a47.jpg
Do you use arrowroot a bit like cornflour then? To help thicken a sauce/gravy?
Pork alla creme.
https://uploads.tapatalk-cdn.com/20211013/74a636faab8d47a1da51118aa0ddf5c2.jpghttps://uploads.tapatalk-cdn.com/20211013/23d9fee9dc8b4743e787b7a05be584ff.jpg
Tasty grub mate, and worth the effort!:)
Marco.
been sore all day so having a chippy tonight.:eyebrows: a nice change
Lol - quite right... However, I hope it's a better one than you got last time! Those chips were awful, and a shadow of what you make yourself. Anyway, I hope you enjoy it:)
Marco.
it was edible but not best ive had. still i ate more than usual so couldnt have been too bad.
probably be ill now so i better chase it down with some best scotch;)
Lol - good idea! But why keep using the same chippy, mate, if what they sell is only 'edible'? There must better ones you can use that also deliver?:)
You're in Bathgate, not the back of beyond!;)
Marco.
i'll force the sherry casked whisky down mate... its not ideal but someone has to do it :eyebrows: even saw may daughter for 10 mins today:eek:
Pork a la curry :D
https://live.staticflickr.com/65535/51588849983_54a81f5270_o.jpg
looks good bar the, em, horses willy at side :D
looks good bar the, em, horses willy at side :D
You mean the neat row of onion bhajis? (but I can see what you mean, probably need a bigger plate for a deep fried version of the real thing :eek: )
rmcin626
14-10-2021, 17:25
i'll force the sherry casked whisky down mate... its not ideal but someone has to do it :eyebrows: even saw may daughter for 10 mins today:eek:
YOu should look for a decent takeaway, to go with the very decent whisky
i'll force the sherry casked whisky down mate... its not ideal but someone has to do it :eyebrows: even saw may daughter for 10 mins today:eek:
Lol, well it would be rude not to. As for the latter, wonders will never cease!:D
Hope she's keeping well:)
Marco.
Grasoli
https://uploads.tapatalk-cdn.com/20211015/b121fb8b3bc23385e4cb42b295e7bb2d.jpg
Always love Roy's peas curries!:D
Granty, your Girasoli look good. How did you find them with that sauce?:)
Marco.
Always love Roy's peas curries!:D
Granty, your Girasoli look good. How did you find them with that sauce?:)
Marco.
it was good. would have been better with fresh sage tho.
just had nduja pasta meatballs.
https://uploads.tapatalk-cdn.com/20211015/c400d8428abb6627725b74ae94313d0a.jpg
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