Here's one I cooked some time ago:
https://farm6.staticflickr.com/5573/...e3a501b4_z.jpgDSCF3868 by A60man, on Flickr
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Here's one I cooked some time ago:
https://farm6.staticflickr.com/5573/...e3a501b4_z.jpgDSCF3868 by A60man, on Flickr
Double Yum :D
The last pic, no bacon in it, from memory, was nice.
Tonight's, I had a little brown sauce on top.
Can you drop one off in about half hour please :D
It'll be cold by the time I delivered it!
The second photo Bubble and Squeak, half was served to my Mum when she was over 100 Years old. She did enjoy that. Sadly, she is no longer with us. Got to 102 1/2 though.
Cop out :lol:Quote:
Originally Posted by spendorman
I didn't feel up to cooking, so my daughter has just presented me with a big plateful of sausage, eggs, chips and beans. That'll do nicely! :)
Medium rare 8 oz rib-eye steak, with mashed potatoes, carrots, petit pois and ratatouille. Washed down with a 2014 Chateau d'Anvichar, Bordeaux.
Nothing for pudding - too stuffed!
homemade lasagne tonight/
just popping in oven now
https://uploads.tapatalk-cdn.com/201...bd2990b74d.jpg
Nice.
S.
Quote:
Originally Posted by struth
Looks overcook.
S.
Looks fine to me - I like lasagne to be a little brulé.
Tonight it was lamb's liver and streaky bacon in an onion sauce, with mashed potato, carrots, green beans and brocolli.
I'm sure it tasted like it too, but for a genuine lasagne, you need béchamel sauce... ;)Quote:
Originally Posted by struth
Marco.
ive been eating nothing but ffing chicken breast for the last few weeks due to med high cholesterol level.
tonight's dinner is.......chicken breast,sweet potatoes and broccoli
What about fish for a change? But if you don't like fish, then try venison it is also low in cholesterol.
Yep I don’t mind fish, I will give it a go next week. Any good ideas? I prefer fish with a sauce or dressing so it doesn’t taste too fishy if you know what I mean
Cod Mornay or cod in parsley sauce, or perhaps lemon butter sauce, should hit the spot. Accompany it with some mash or boiled new potatoes and green beans - job done :)
Marco.
You must be clairvoyant Marco - that is what I had planned to have tomorrow!Quote:
Originally Posted by Marco
Some cod will make a nice change, as we've been having a salmon 'binge' over the last few weeks.
Lol... They're just classic dishes, if you like a nice sauce with some flaky fish :)
If you're up for doing some cooking yourself, aside from Mornay, etc, a great way to cook cod or salmon is in the oven, wrapped in tinfoil, as it keeps the fish lovely and moist.
So before putting it in the oven, blob a knob of butter on top of the fish, along with some lemon juice, a dash of white wine and some fresh herbs (dill is ideal), then wrap up the fish, and everything else, into a little parcel with the tinfoil.
When it's cooked, and you unwrap the parcel, the fish will be beautifully succulent, and the butter, wine and herbs will have infused together into a lovely, tasty light sauce. Simply carefully lift the fish off of the tinfoil and place it onto a plate, then drizzle the sauce inside the tinfoil over the top of the fish, and serve it with the potatoes and veg, as mentioned above.
For extra finesse, place a sprig of dill and a slice of lemon on top of the fish before serving. And if having it with boiled new potatoes, melt some butter on top and add some sprigs of fresh parsley. That makes a lovely, tasty and healthy meal!
Marco.
I’m doing that one for sure!
No worries. I hope you like it :)
Marco.
just a white cheese sauce, but i add a little of the lasagne meat sauce to top layer then white mild cheddar on top. works fine and Im not big on Bechamel sauce(i can take it or leave it)Quote:
Originally Posted by Marco
Thats how I do my Salmon too.Quote:
Originally Posted by Marco
Yeah, at the end of the day, food is about making it to suit YOU. I'm sure it tasted great :)Quote:
Originally Posted by struth
I'm just big on traditionalism, especially with Italian cooking [and being Italian], ingredients are rigidly adhered to, so when someone says lasagne, then for me that means something created from a strict set of very specific ingredients ;)
Marco.
Works great, doesn't it? :)Quote:
Originally Posted by struth
Marco.
Yup, my white sauce is very similar but a better texture for me. It also doesnt go firm, for seconds next dayQuote:
Originally Posted by Marco
Yes, I like cooking in foil. Ive still got my old enamel fish pan(huge) but its never used. got a pile of nice fish cutlery too somewhere...Quote:
Originally Posted by Marco
chicken in white wine sauce with leeks and potato dauphinoise
https://uploads.tapatalk-cdn.com/201...de78355ca9.jpg
Homemade tacos tonight, the proper way. Soft tacos garnished with homemade pico de gallo, white onion and coriander, dash of Mexican chilli sauce, served with chicken done on the chargrill marinated in orange juice, lime juice, cumin and garlic, then chopped up. Forget about sour cream, cheese, guacamole etc.
Any tips on prepping or cooking liver?Quote:
Originally Posted by Barry
im slumming it tonight and bollocks to the cholesterol ....large lamb kofti ! yummy yummy yummy in my tummy!
Love it, loaded with chilli sauce and garlic mayo.Quote:
Originally Posted by jamie123
boom! thats my fav choice of sauce too :)
Roll and coat the liver in some seasoned plain flour, then fry in a little butter. (If you don't coat the liver it will weld itself to the pan.)Quote:
Originally Posted by Yomanze
Thanks Barry I will give this a go. Not usually an offal fan, but with bacon and onion gravy am now going to try! Lamb liver in particular sounds appealing. [emoji4]Quote:
Originally Posted by Barry
Word.Quote:
Originally Posted by jamie123
Today we're having Gravadlax of salmon with a rocket salad and home-made blinis, followed by Barnsley chop in a red wine jus, infused with fresh garlic and rosemary, with some chopped bacon lardons:
http://imagizer.imageshack.us/v2/xq90/923/ej3SD5.jpg
The above will be accompanied with, aside from the honey-glazed carrots (as pictured above), hasselback potatoes and buttered baby spinach leaves. Today's specially-selected wine is a rather nice 2013 Brouilly, which we brought back from France a couple of years ago, and should marry well with the lamb:
http://imagizer.imageshack.us/v2/xq90/924/GN5n0j.jpg
Laters, muchachos! :cheers:
Marco.
You can keep the gravlax, but will have the rest . lamb looks scrumptious
Yesterday it was 10oz T-bone steaks (cooked medium rare) with mushrooms, carrots, peas, leek and boiled potatoes. 2015 Le Croix de Bordeaux
Tonight it will be home made chicken tikka masala, with basmati rice, french beans, spinach, and brocolli. Washed down with some 2007 Pinot Grigio from Argentina: Argento Mendoza.
Lasagne. Shop bought but very good anyway. Tesco finest. Other half will do tomorrow
Chops
Is Del 'christening' the new kitchen Marco?Quote:
Originally Posted by Marco
Partly, lol...
She's mastered the induction hob, but still getting to grips with the 60-odd different functions the main oven has [not to mention the combination steamer-microwave]...! :doh:
The lamb turned out lovely, though (and the wine was superb) :)
Marco.
Oooh - perish the thought of all that bechamel sauce! :D;)Quote:
Originally Posted by struth
Marco.
I know, but there was not too much:) for a shop bought it was actually decent... nothing like homemade mindQuote:
Originally Posted by Marco
Cool... :)
The best supermarket lasagne I've found is Sainsbury's 'Taste the Difference', as it contains the right amount of pasta to sauce, and most importantly (if lasagne has been faithfully reproduced), when you cut through it, it'll be nicely layered like a thick 'cake', subsequently between pasta sheets, bechamel sauce and meat sauce.
I can't stand it when so-called 'lasagne' comes out of a container, just like one big slop, basically because it's too 'wet' (too much sauce and not enough pasta)...
This is what a proper Italian lasagne should look like:
http://imagizer.imageshack.us/v2/102...924/E1Qzzo.jpg
And so you eat that with a fork, not a spoon! ;)
Marco.
i like a lot of pasta too, and like some burnt crispness to top layer :eyebrows: plenty foot cheese too;)
Lol... The pic above is the *only* way you'll ever see lasagne served in Italy, or for that matter in an Italian household :)
Oh, and it it'll never *EVER* be served with chips or garlic bread (as you often see it here)!!! Maybe a green side-salad, tops.....
Marco.
Never eaten 'proper' Lasagne. Dunno why not, it's just never come my way. Mind you, if it always has meat content, maybe people have avoided suggesting it to me.