My dad loved mackerel. We used to trawl spinners on way back from boat fishing to catch them for him.
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Late breakfast after brilliant dog walk in the snow (Tia tried to chase a muntjac, so quite apt in some ways):
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Venison and Blueberry sausages - local butcher tried an experiment using Blueberries; I love them :drool:
To go with my Western, a posh cowboy lunch.. Fillet steak burger and potato croquet with ketchup lolhttps://uploads.tapatalk-cdn.com/202...a8e9c8dd39.jpg
Made up recipe going in the oven. Chipotle & Orange Juice Chicken.
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Turned out yum...
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Bangers look good, Guy. Venison, done well, is one of my favourite meats. I too would've enjoyed them. My only criticism would be that as venison, by nature, is very lean, it can make sausages made from it a little dry, and I can see that from the pics.
Not in an unpleasant way though, but it's often the case with 'artisan' sausages, with a high-meat content, which is why cheaper ones are usually juicier (although rarely tastier), simply because of the higher fat and water content!;)
As ever, it's a question of balance:)
Ok, had this for lunch today, but as an 'arty' shot, and to showcase the chicken, I decided not to 'adulterate' the plate with any of its accompaniments [which for the record were steamed fine green beans, caramelised baby carrots with lemon and thyme, and buttery mashed potatoes]...
So here we have pan-fried (initially to colour the meat), then oven-roasted, Poulet de Bresse, boned out and stuffed with Portobello mushrooms and Comte cheese, in a sauce of fresh cèpes, white wine and cream, sprinkled with fresh parsley:
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The dish was inspired by a meal I enjoyed with Del at a small family-owned restaurant in the Jura mountains of France.
And washed down by, not a French wine, but an Italian one - a Grignolino d'Asti, which is very light in colour for a red wine, but also fruity and flavourful, with just the right amount of acidity, in order to cut through the richness of the cream sauce, yet not overpower the delicate flavour of this finest of poultry:
,
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...although the picture is somewhat spoiled by the Smart meter!:D
Anyway, it was all rather lovely, and testament to Del's ability at cooking and presenting food with some finesse, but also subtlety.
Marco.
Nice, very saucy.
Cheers, well she's a saucy girl:eyebrows:;)
Marco.