Had a fresh chicken and goats cheese sarnie on best of both bread. Very tasty it was too
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Had a fresh chicken and goats cheese sarnie on best of both bread. Very tasty it was too
Fish 'n' chips for lunch today.
A salad (of some description) tonight, followed by strawberries and cream.
made up some steamed veg marinaded with stem ginger,char siu honey sauce and crushed chilli.
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Savoury rice chicken and veg with coconut adobo sauce
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It had just over 5 days in the brine, flipping over each day. Then into water, changed once, for 24hrs. Finally it is drained, patted dry, and into clingfilm in the fridge overnight. After 7 days, it’s ready to be poached! Going in today, and taking it round for my niece’s party tomorrow, well, whatever’s left. [emoji6]Quote:
Originally Posted by mightymonoped
Cured brisket will be going in a stock pot of water with a bouquet garni, an onion, a carrot, a celery stick, cooked carefully for 3hrs, must not simmer heavily or boil, should be barely a bubble!
21 day ribeye, new potatoes in masses of garlic, butter, extra virgin olive oil and rosemary, little gem lettuce baked in sweet chilli sauce and Clearspring dark soy sauce.
Good. Garlic went quite chewy in a good way. Best bit was the mixture of sweet chilli sauce and soy left in the baking tin, which had gone syrupy and tasted excellent.https://uploads.tapatalk-cdn.com/201...3563885813.jpg
Nice
Cheers Grant. That Clearspring soy sauce tastes better than Kikomann. Recommended.
Is that the tamari stuff?
Yeah. This.https://uploads.tapatalk-cdn.com/201...c483576ad5.jpgQuote:
Originally Posted by struth