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Yup, a small serving platter... https://direct.asda.com/george/home-...efault,pd.htmlQuote:
Originally Posted by User211
But for those of us who like some space around our food, so it can be arranged nicely to look good - it's just a plate!:eyebrows:;)
You'll see pics of some king-sized scallops (in their shells) on them on Sunday:)
Marco.
Shopping delivered
Got a pack of these as the weather's ice https://uploads.tapatalk-cdn.com/201...0fa2d400ce.jpg
Buttered chicken jointhttps://uploads.tapatalk-cdn.com/201...d8027e9a90.jpg
these meat packs were 3 for £10 from Tesco. great value as this chicken is only 3.30 and is a good chunk of meat
Some of the scran and booze we enjoyed yesterday... First up, a trio of steamed fresh king-scallops, in their shells (sourced from our local fishmonger), served with different accompaniments, with the main flavours being fresh ginger, garlic, coriander and spring onions:
https://imagizer.imageshack.com/v2/1...924/OELl9v.jpg
Some of the accompanying veg... Dauphinoise potatoes, and broccoli/cauliflower Mornay:
https://imagizer.imageshack.com/v2/1...924/lplqu0.jpg
https://imagizer.imageshack.com/v2/1...923/pW1Tkf.jpg
Rack of lamb with bits of herb crust (made from pistachio, garlic and rosemary)/mint sauce (made with fresh mint from the garden), with some of the above veg:
https://imagizer.imageshack.com/v2/1...924/yvt4Ki.jpg
A couple of the wines we had from our 'cellar' (there were lots more, lol):
https://imagizer.imageshack.com/v2/1...921/Bsqfjs.jpg
And pud, which was home-made poached pear in red wine, with some home-made crème caramel:
https://imagizer.imageshack.com/v2/1...921/MZsEeK.jpg
That was especially delicious!:cool:
Marco.
Wow Marco, bet there was a lot of work involved making that little feast :stalks:
I particularly like the way the pear is still fully intact on the stem, delicate touch required slicing that bad boy!
Cheers, John. How's you, btw? We always push the boat out on Easter Sunday, especially with up until then having given up all alcohol for six weeks!
We made up for it though, yesterday, as what you didn't see were the Vodka Martini cocktails, Sauvignon Blanc, which went with the scallops, and later the dessert wines and liqueurs, followed by coffee and petit fours... :eyebrows:
Yeah, a lot of it was prepped on Saturday (the 'donkey work' done), but of course stuff like the scallops had to be steamed fresh on the day. It was fab, and most importantly, my 86-year old dad loved it!:cool:
Marco.
You could have made a bit more effort Marco.:lol:
I’m good thanks. Sounds like you were all well oiled then, quite right after your abstinence!Quote:
Originally Posted by Marco
I admire the way you treat your dad and it sounds like he’s good company and appreciative too.
My wife cooked a great meal on Friday night for my brother and his wife for his 50th birthday (also going out for a family breakfast tomorrow to celebrate, looking forward to that!). We don’t do the fancy fayre that you guys do (which looks so awesome) as I guess we never grew up with it but we had roast loin of pork, stuffing, mashed and roast potatoes done in goose fat, proper steeped peas, carrots, gravy, whole onions cooked in with the meat and a peach melba fresh cream roulade, raspberry ripple Italian ice cream and Victoria sponge birthday cake, all home made. Yum...making myself hungry now!
Here's a quick photo of the Victoria sponge cake. It's double layer, each layer is around 2" thick with a good dollop of Tiptree seedless raspberry jam and a thick layer of vanilla butter cream in the middle so about 4 1/2 to 5" deep. Wouldn't like to think how many calories are in it.
http://i1229.photobucket.com/albums/...DE235D2665.jpg
I only see one...:D very nice presentation MarcoQuote:
Originally Posted by Marco
Good work, Marco and family.