Good point, well made :DQuote:
Originally Posted by Marco
Still got to drag 'er indoors down the pub though. Perhaps I'll just go on me own & grab a granny.
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Good point, well made :DQuote:
Originally Posted by Marco
Still got to drag 'er indoors down the pub though. Perhaps I'll just go on me own & grab a granny.
Last 2 gousto meals I gave to daughter as I was not up to making them.
Both curry
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Looks good, Granty!:)
Marco.
Del's just made a fresh batch, for the imminent lamb cutlets...
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:cool:
Marco.
Double Welsh lamb cutlets, from our butcher, cooked on the BBQ, with cavolo nero (marinated in lemon juice and garlic), and heritage carrots, peas and new potatoes, all from our garden, plus mangetout and green beans:
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...washed down with a rather fine Oz red, from the Barossa Valley, called Château Tanunda:
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Much lighter in style than most Oz reds, with less tannin, but still full-bodied and replete with juicy dark-berry flavours. Somewhat claret-like in nature, but with a touch of oak. This one comes highly recommended, from Sainsbury's Taste the Difference range:cheers:
Marco.
very nice...good wine i think too..aussie top winery
Cheers, mate. Yeah, it was a stonker!:)
Forgot about the Italian fresh-fruit salad we finished with, marinated overnight in white wine, sugar and a touch of fresh cinnamon, so all the juices infuse, soften the fruit and create a lovely tasty syrup:
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Nice way to end the meal:cool:
Marco.
i like that too.. nice by self or with cream or even ice cream. i had madagascar bourbon vanilla icecream earlier.. green and black i think
Cheers, mate. Nice ice-cream, that:)
Marco.
M&S Oakham chicken coated in a dry barbeque rub we bought for the Weber.
The fat tasted so A in the pan I had to add some white wine and cornflour even though the plan was salad. Worked fine nonetheless.
Wife wouldn't eat the jus which was a huge mistake but hey she's not a gravy fan.
Prunes in apple juice and cream for pud.
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