OK, What's For Lunch or Tea Today?

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Originally Posted by struth

got mine in Aldi last couple of times Justin but have also got it in Tesco

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Neither are close to me. Looks like Sainsbury's do one called Olivado at £4.50 for 250ml. It only keeps for 3 months though once opened, apparently.

it goes thick if refrigerated. 250ml isnt much so sure you will get through it.

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Originally Posted by mightymonoped

A lot of French and Italian influences over the years Marco. My sister moved to Geneva when we were 17/18. She’s been in that neighbourhood ever since. She married her boyfriend Franco, who’s family are from Puglia (Presicce). Spending time with them was pretty formative in a lot of what I like to cook. Franco’s mum was absolutely phenomenal in the kitchen, she even became a bit of a legend with my kids too. Proud to say that all three of them are familiar with good food now and all of them can fend for themselves in the kitchen [emoji4]

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The Mediterranean influence shows, Tony. Not only in the combination of ingredients you've used, but how you've scored the chicken legs, to let more RICHNESS and FLAVOUR in! And the fact that you eat meat on the bone, not just breast ;)

So many Brits have an aversion to bones......

Nice one, and Franco's mum sounds like a legend! :thumbsup:

Marco.

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Originally Posted by Marco

The Mediterranean influence shows, Tony. Not only in the combination of ingredients you've used, but how you've scored the chicken legs, to let more RICHNESS and FLAVOUR in! And the fact that you eat meat on the bone, not just breast ;)

So many Brits have an aversion to bones......

Nice one, and Franco's mum sounds like a legend! :thumbsup:

Marco.

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I have a nice piece of topside that I would usually roast, but today am going to sear it and put it into the slow cooker with loads of sautéed onions, some celery and carrots, garlic, thyme, big grind of black pepper (probably around 7x peppercorns) , a can of Guinness, a big big shake of Worcestershire sauce (half a shot glass or so), tablespoon of concentrated tomato purée, topped up with stock so the beef is just covered (with a flour and butter roux stirred into it), big pinch of salt, and leave it for 6hrs on low. No touching, no nothing.

People say to trim the fat, I disagree as the flavour is here, so brown off the fat side before it goes in, no need to brown the rest of the joint it just ends up making drier sides anyway. Brown one side for the best of both worlds.

sounds awesome Neil. Wish I was getting some

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Originally Posted by Yomanze

I have a nice piece of topside that I would usually roast, but today am going to sear it and put it into the slow cooker with loads of sautéed onions, some celery and carrots, garlic, thyme, big grind of black pepper (probably around 7x peppercorns) , a can of Guinness, a big big shake of Worcestershire sauce (half a shot glass or so), tablespoon of concentrated tomato purée, topped up with stock so the beef is just covered (with a flour and butter roux stirred into it), big pinch of salt, and leave it for 6hrs on low. No touching, no nothing.

People say to trim the fat, I disagree as the flavour is here, so brown off the fat side before it goes in, no need to brown the rest of the joint it just ends up making drier sides anyway. Brown one side for the best of both worlds.

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Yup, sounds the bizzo, Neil. Some piccies of the finished dish would be great! :)

Dad's coming round today for lunch, so we're having a small bowl of Del's homemade tortelli pasta, with ricotta and spinach, and her Bolognaise sauce, served with some crusty bread, then coq au vin, served with polenta (a nice mix of classic French and Italian cuisine), and fresh green beans (all homemade).

Still to decide on the wine, but will most likely opt for a nice Côtes du Rhône Villages... Will see if I can snap some pics, before it's all scoffed!! :cool:

Marco.

I'm going to do a chilliish concoction making it up as I move round Sainsbury's.

Shin of beef, chorizo, borlotti beans, coriander, whole head of garlic, fresh chilli, mushrooms, mushroom ketchup, Worcestershire sauce, tom puree, onions, Kallo liquid beef stock (organic), peppers and whatever else I can think to throw in.

Hm, I seem to have made most of it up already...:mental:;)

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Originally Posted by Yomanze

I have a nice piece of topside that I would usually roast, but today am going to sear it and put it into the slow cooker with loads of sautéed onions, some celery and carrots, garlic, thyme, big grind of black pepper (probably around 7x peppercorns) , a can of Guinness, a big big shake of Worcestershire sauce (half a shot glass or so), tablespoon of concentrated tomato purée, topped up with stock so the beef is just covered (with a flour and butter roux stirred into it), big pinch of salt, and leave it for 6hrs on low. No touching, no nothing.

People say to trim the fat, I disagree as the flavour is here, so brown off the fat side before it goes in, no need to brown the rest of the joint it just ends up making drier sides anyway. Brown one side for the best of both worlds.

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Hold a bake off and serve that up. They'll come from miles around:D

Gonna make some bread.. Just testing the different yeasts for vigour. looks like one of them is a dud. the other looks promising. am replacing 25% of flour with gluten free to see if it helps yet still produces a decent loaf. Cant be bothered doing it by hand so got the machine out. It usually makes a very good loaf