OK, What's For Lunch or Tea Today?

Great 3 courser

This:

https://youtu.be/QnxLau7m600

Only much more garlic. Red wine, garlic and tomato puree plus beef fat tastes brilliant.

Pics make it look like their was far more veg than there actually was.

I rate this recipe 9/10. Wife loved it.

Naturally I swore incessantly whilst making it:D
https://uploads.tapatalk-cdn.com/201...17b9f59e4f.jpg


https://uploads.tapatalk-cdn.com/201...1191cb668d.jpghttps://uploads.tapatalk-cdn.com/201...b123619b3e.jpg

Nice one. Like it:thumbsup:

Marco.

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Originally Posted by struth

Great 3 courser

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Cheers, mate. Dad had a really nice day, which was the main thing:)

Marco.

Quote:

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Originally Posted by InThe Sticks

I always cook in the oven for 10 minutes first using one of these with the pusher/lid on..

https://www.ebay.co.uk/itm/VonShef-C...YAAOSwZd1VZt9J

that way the center steams , then i pan fry in butter for a couple of minutes per side. This way you can have them as thick as you like and cooked to perfection.
Plus, those rings are great for rice dishes etc etc

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They will be quite different baked and made thicker, though.

Next time you make some post some pics.

Good effort Del...looks great.

Credit where the 'real' chef is due.;)

Oh defo... I do hee-haw, cooking wise. That is Del's domain (which she really enjoys)!:)

However, I do all of the washing up afterwards, plus set the table to start with, which takes a bit of time with all the necessary cutlery, plus two wine glasses and a water glass each, serviettes, etc, and I also sort out the wine and aperitifs/pre-lunch nibbles, not forgetting coffee afterwards.

It's a team effort:cool:

Marco.

Btw, just a shout out for Aldi's Specially Selected Lemon and Mascarpone cheesecake. For a mere, £2.99 it is absolutely superb:

https://imagizer.imageshack.com/v2/1...921/ycXD94.jpg

Lovely crunchy biscuit base, and soft, tarty lemon topping - probably the best I've had from a supermarket!:)

Marco.

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Originally Posted by User211

They will be quite different baked and made thicker, though.

Next time you make some post some pics.

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See post 6526.
Horses for courses i guess. I like them soft in the middle and crunchy on the outside, been making them this way for years.

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Originally Posted by InThe Sticks

See post 6526.
Horses for courses i guess. I like them soft in the middle and crunchy on the outside, been making them this way for years.

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Ah OK I thought that looked good first time I saw it;)

I thought you meant much thicker...