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That looks superb..however..I think I'd have to double up on my insulin....That has just got scoff me written all over it...it looks like a plate for four...but if I was there...three people would be having beans on toast..while I polished this off..MmmmmmmmmmmQuote:
Originally Posted by mightymonoped
Thanks guys! I hasten to add it was for more than one person [emoji4]. The only naughty bits in it were chorizo, the rest was onion, red and green pepper, tomatoes from the garden, chipotle in adobo and eggs.
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Had a bottle of tonkatsu sauce that had been hanging around for years (10 months past it's use by so I figured it must be great) so marinaded a salmon fillet for 24 hours.
Fried some mushrooms, garlic and green pepper and dumped it on the noodles, then topped with spring onion.
Fabulous.
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Looks glorious!Quote:
Originally Posted by User211
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Tony your Mexican brunch is extremely similar to something I make only I thought it was Spanish!
Maybe it got carried over!
Yeah, I think the principle is quite a common one, not just in Hispanic cooking. The only thing that made mine Mexican was the inclusion of Chipotle in Adobo and a tablespoon of Masa Harina to thicken things up before serving. Have seen similar things with Middle Eastern ingredients too. [emoji4]Quote:
Originally Posted by User211
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Starters tonight, Jalapeño & Cheddar mini-loaves in plant pot
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To accompany seared beef carpaccio and a mustard dressing. Local Ragmarsh Farm beef sirloin.
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Is Ragmarsh farm the same place which sells meat near Manningtree co-op?
If so top job, I remember being impressed with the chap in there actually knowing which particular cows the individual joints came from. I used to use the little shop quite often when my mum lived in Manningtree, she really liked shopping there.
Absolutely spot on! Never had a bad cut of meat from them [emoji106][emoji4]Quote:
Originally Posted by guy
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More brunch but hey.
Red pepper, field mushroom, chilli flakes, chopped hot dog, garlic, spring onion and egg.
Ace. Really hit the spot.
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