That's Yak hair, an Aphrodisiac I believe.
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That's Yak hair, an Aphrodisiac I believe.
Clearly you don't recognise what rosemary stems look like after cooking.
I have 3 x large Rosemary bushes which we use regularly and the stems, towards the ends, are much thicker and fleshy.
Can get stuck in your teeth.
Well maybe it was thyme stems. Either way they look similar after cooking and both can be used when frying chips.Quote:
Originally Posted by hifi_dave
I'm not going to telephone the restaurant to find out what they used.
I think you can use thyme or rosemary on chips, should give a nice flavour similar to when you use Rosemary on roasted potatoes ?Quote:
Originally Posted by Barry
'Thyme' that's more like it. They are thin and woody.
I'm glad we sorted that out then. :)
Was that a steak Diane Barry?
No, it was a rump steak, cooked medium rare, with a peppercorn sauce.
Ah- just the mushrooms and sauce reminded me of Steak Diane. I used to cook that in a Gastro Pub some years back.Quote:
Originally Posted by Barry
Unfortunately the pub owners were trying to attract customers so had a very adventurous menu which included Aligator and Ostrich amongst loads of other things. The Ostrich steaks weren't bad.
Ostrich meat is delicious and very low in chloresterol. They tried to farm them in this country, but ostrich need a large area to be comfortable, otherwise they get stressed and the quality of their meat suffers.Quote:
Originally Posted by Jimbo
I haven't eaten alligator but I would imagine their flesh tastes more of meat than fish.
It's just like Chicken.
The Kings Head in Bawburgh near Norwich used to do all sorts, as well as ostrich and alligator I remember trying kangaroo and zebra.
I recall alligator was like fishy cotton wool, although if you google it that would probably depend on what bit of it you get on the plate.
Alligator was a bit like chicken when I cooked it. Ostrich steaks were very nice but very lean. Not sure I would like to try Kangaroo or Zebra but I suppose meat is meat.Quote:
Originally Posted by Alex_UK
Lions seem to enjoy them!:)
Whilst on my travels I have eaten a lot of unusual things: some of them delicious, some OK but unmemorable, and a very few downright disgusting.
Of the usual bovine beasts of burden, I have eaten: Yak (or Dri) in Tibet; Water buffalo in Nepal, Vietnam, Laos and Cambodia; Zebu in Botswana; Boran(?) in Ethiopia, and venison in Finland. To my knowledge what I haven't eaten is zebra, giraffe, or camel (the latter of which are usually worked too hard so their meat quickly becomes sinewy).
I have eaten most kind of fowl; very few of which I enjoy. And no doubt various kinds of porcine animals: e.g. warthog. I might have eaten turtle, but I do know I ate tortoise in Laos which was disgusting!
Tonight:
Macédoine (an African potato salad)
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followed by
Chicken Tikka Masala
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Some more Chicken Tikka Masala:
with a large orange for desert.
Tonight,
Some more Macédoine to start, followed by smoked salmon with rice, vegetables and a spicy prawn, onion and tomato sauce:
A slice of chocolate gateaux for dessert, and a glass or two of a 2023 Château de Colombe, Sainte-Colombe, Castillion, Côtes de Bordeaux.
Starter:
Avocado, egg, carrot, tomato and celery salad.
Followed by:
On a bed of spaghetti, jakowcawa (a Polish sausage), carrot, sugarsnap peas with a pesto sauce.
A glass or two of a 2014 Château Alcée, Castillion Côtes de Bordeaux to drink.
Smoked salmon salad to start:
Followed by roast beef with roasted vegetables: carrot; potato; onion; celery, fennel and red and yellow peppers
Not your traditional Christmas dinner - but then I am no lover of turkey or of chicken.
A large navel orange for dessert, and a couple of glasses of a 2018 Château Bibian, Haut-Médoc to drink.
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Yesterday’s Turkey. Roast beef today now prepping.
Pigs in blankets (catering for 11)
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I calculate your guests get 4 pigs in blankets each, with 8 left for yourself. Sounds about right to me :)
Pigs in blankets is definitely the best bit of Christmas dinner. [emoji4]
Here’s the Boxing Day beef.
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For her: roast duck; roast potato; brocolli; carrot and braised fennel and celery.
For me: gammon steak; boiled potatoes; carrot; brocolli; red pepper and braised celery
The rest of the 2023 Montagne Saint-Emilion to drink
Vegetable samosas to start, followed by
On a bed of spaghetti, chorizo sausage, broccoli, carrot and green beans:
A couple of mandarin oranges for desert.
And for a change, a glass of a 2023 Léon Perdigal, Plan De Dieu, Côtes de Rhône to drink. :)
Roast gammon.
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Ummm! - looks good. I love gammon and had some the other day.
Yesterday
Sushi to start:
Followed by baked salmon with vegetable rice and vegetables:
Tonight
Sushi again:
Followed by roast beef, sauteed onions, roast potatoes, parsnip, sprouts, miniature corn cobs, green beans and carrot.
(Last time I followed a recipe by Jamie Oliver, which did not turn out well. This time I followed my own recipe which was much better.)
A couple of glasses of Château Maine D'Arman, Côtes de Bourg AOC 2020 to drink
Smoked salmon salad to start:
Followed by the rest of the roast beef:
Some chilled Moscato Rosé to drink.
Indian street food at Mowgli in Norwich for lunch - it’s a chain, but was really very good.
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It all looks very tasty Alex. :)
We had something a bit more prosaic -
Yesterday:
Sushi to start, followed by
Spaghetti with beef in a tomato sauce, spinach and some vegetables,
A couple of mandarines for dessert.
And tonight:
Some more sushi, followed by vegetable fried rice, with some more tomato beef and vegetables:
Trying to use up what’s in the fridge getting a bit past its best or close to “Use By” dates: chicken breast stuffed with Brie and whole grain mustard wrapped in bacon, with garlic roasted new potatoes and veg. Was great for a thrown together midweek meal.
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What is the green vegetable next to the chicken.bacon wrap?
Creamed spinach - usually make it to this recipe - https://www.bbcgoodfood.com/recipes/creamed-spinach - but this was a cheat pre-prepared version from Tesco which is actually really good.
Trying to have (at least) one meat free day a week as part of my New Year commitment to improve my health. Found a recipe for Garlic Mushroom Penne Gratin in one of my Mary Berry books which I have never made before so gave it a go. A combination of Shitake, Oyster and Chestnut mushrooms in a garlic, cream and Parmesan sauce with a crust of melted mature cheddar. It came out lovely, delicious- kids and Sue loved it too so definitely one to repeat.
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Pork loin with roast potatoes and vegetables:
Tonight:
Home made lasagne with vegetables
Looks good Barry, especially the lasagna and your commitment to 5-a-day as always!
After our trip to the Indian restaurant Mowgli last week daughter wanted to try some Indian cooking. All from scratch, took us most of the afternoon but was really good. Top next to the naan bread is Gunpowder Chicken - lightly spiced and deep fried in gram batter. The main curry was Butter Chicken, and Saag Aloo on the side.
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Not very Indian but I made it yesterday - New York Baked Strawberry Cheesecake. The healthy eating went out of the window tonight!
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Home made meatballs in an onion sauce, boiled potatoes and vegetables.
More meatballs in a tomato and onion sauce, but this time on a bed of spaghetti:
Spaghetti for us tonight too, with lemon chicken, a recipe I haven’t tried before. It was edible, but I doubt will be repeated.
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Starters and dessert at Felix, Warley, Parma ham with mozzarella and balsamic dressing and Eton berry mess.
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Looks yummy! :)
Chicken Dhansak - first time I’ve made it and it was really good I thought but son not impressed with the texture so I doubt it will become a regular on the menu!
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Cottage pie, with vegetables:
A pear for dessert, with a couple of glasses of a 2020 Château Maine D'Arman, Côtes de Bourg.