Looks great, Grant! What was it?:)Quote:
Originally Posted by struth
Dunno how you can eat that dry, peely-wally 'roast chicken' you do, when you can cook something that looks as moist, unctious and tasty as that!!:D;)
Marco.
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Looks great, Grant! What was it?:)Quote:
Originally Posted by struth
Dunno how you can eat that dry, peely-wally 'roast chicken' you do, when you can cook something that looks as moist, unctious and tasty as that!!:D;)
Marco.
Actually, If I'm making parsnip mash, I add a little instant potato mash. It makes it slightly smoother and creamier.
I've always got some, as the grand kids like it.
Might be ok in application, although we'd still use fresh potato and blend it or mash it together with the parsnip. Celeriac mash is one of our favourites. If you like the taste of celery, it's gorgeous!:)
Marco.
pork fillet and veg in a hoisin, garlic and chilli sauce(thickened with coconut block) on bed of basmati rice. I did a walk through earlierQuote:
Originally Posted by Marco
Looks bloody lovely, mate. The thing with me is I always like some sort of tasty sauce, or a gravy, with any meat I have, unless it's barbecued, where all the flavour/seasoning is sealed in.
I just don't 'do', dry, bland looking food, and your pork fillet dish looks the complete opposite of that!:cool:
Marco.
Depends if im up to it really... enough left for today again.. great buy pork fillet as long as you know how to skin itQuote:
Originally Posted by Marco
I like 'dry' food, in the sense of not needing any gravy on roast, grilled or baked meats. But I also like curries and pasta dishes which obviously are 'wet'.
Yeah, I get that, Grant, although of course you can make sauces/various dishes in advance and freeze them. We do a lot of that, then simply defrost it and heat it up, if we don't have much time for cooking things from scratch:)
Marco.
It depends on what it is. Del's so good at making sauces, using meat juices/stock and/or wine, cider, port or whatever is needed, that it simply adds to the dish and never detracts from the flavour of the meat being cooked, so that's what I've got used to.Quote:
Originally Posted by Barry
However, I'll still enjoy a plainly grilled steak or lamb cutlets, but they'll at least have been infused with garlic and herbs, or perhaps served with a light herb butter, if it's a grilled steak, but I'll still have a dollop of Dijon mustard on the side!
I guess it's just the difference between the British and continental palate:)
Marco.
well its all gone :eyebrows: had it with buttered bread so i got all the gravy :) who needs rice eh?Quote:
Originally Posted by Marco
you would have liked that