Warm potato salad and roast Chicken thighs coated in Pecorino, garlic powder and semolina with herbs. https://uploads.tapatalk-cdn.com/202...6393324ba6.jpg
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Warm potato salad and roast Chicken thighs coated in Pecorino, garlic powder and semolina with herbs. https://uploads.tapatalk-cdn.com/202...6393324ba6.jpg
https://uploads.tapatalk-cdn.com/202...d9e5ff5625.jpg
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Steak and chicken kebabs (marinated in stuff).
Hope they hurry up, it’ll be dark in a minute.
https://i.imgur.com/HXQWIEU.jpg
Where in Mistley is the bakery? near the swan or up the top of the hill? I don't remember seeing it.Quote:
Originally Posted by mightymonoped
Just read later posts - do you mean that you made it yourself? :doh:
Yes, it’s a very small bakery in my flat. It has only two regular customers. [emoji13][emoji4]Quote:
Originally Posted by guy
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Sure Tony could sell them easily.
Lamb leg steaks
https://uploads.tapatalk-cdn.com/202...de1597aabc.jpg
Loaf looked so good I initially thought it was from a bakers :)Quote:
Originally Posted by mightymonoped
Whats the recipe?
Just a simple sourdough of starter, flour, salt and water. I think the key thing is technique and process.Quote:
Originally Posted by guy
I use a Dutch Oven (following advice of my betters on this forum) and it works great for me).
This is the process I follow...
https://www.bakewithjack.co.uk/blog-...-for-beginners
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Cheers - I have been trying a rye sourdough recently, the Leven is very active, but have become disheartened as to get the inside of the loaf cooked the outside gets overdone.
I have been wondering if just straight rye is just a bit heavy (it does make delicious toast though:))
Haven't dipped in her for a while, chaps... Wow, some awesome examples of cooking! Highlights for me being Tony's homemade bread-inspired creations, and also his warm potato salad, but I'd happily eat anything that's been shown on these last few pages.
It's just great to see at this testing time that (where possible) folks are still making the effort to eat well, and most importantly, enjoy themselves! :clap:
Roy-boy, just a wee tip (only if it matters to you, though), are you really a fan of that 'mint sauce' in jars? At least that's what it looks like, judging by the glaze/sheen, on your (otherwise) lovely lamb dish?:)
If not, and you're just using it for convenience, or even if you are, you can defo do better by making your own - and it's a piece of piss to do!
Even now with some food being hard to find in supermarkets, there is no shortage of fresh herbs, so grab a pack of fresh mint leaves, chop them up finely and pop them into a jar (one you still have a lid for) along with some cider vinegar (or any other vinegar available, but I find that cider imparts the nicest flavour), add a little sugar to taste, and allow all the ingredients to infuse for an hour or so.
Then before serving, pop the lid on the jar and shake thoroughly, almost like you're using a cocktail shaker, and then just spoon the contents over your lamb. Trust me, that'll taste SO much nicer (and fresher) than that gloopy green glue in a jar, posing as 'mint sauce'!:spew:;)
What's more, whatever's left will keep in the fridge for ages (although it's best to use it up in one serving, and keep making it fresh).
Marco.