Always make more than I think I need, trouble is I usually end up eating it all :)Quote:
Originally Posted by Marco
In this instance I have enough left (that I didn't dish up) for lunch tomorrow.
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Always make more than I think I need, trouble is I usually end up eating it all :)Quote:
Originally Posted by Marco
In this instance I have enough left (that I didn't dish up) for lunch tomorrow.
Busted! Was the weak link (well I did say bits and bobs). I squeezed the water out and used plenty of good butter and black pepper though [emoji13]Quote:
Originally Posted by Marco
Sent from my iPhone using Tapatalk
Lol... I can tell the difference from experience, but it still looks nice and tasty:)
Did you not add some ground nutmeg? Always works great with spinach.
Marco.
Will remember next time! [emoji4]Quote:
Originally Posted by Marco
The unseen element was a real keeper though.. roasted four cloves of garlic in the oven then squeezed them into a really good balsamic & olive oil mix to coat the veg and grains. Very yummy.
Sent from my iPhone using Tapatalk
Attempted upgrade with chorizo, extra white wine and chilli oil plus extra Parmesan.
No saving it, really.
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https://i.imgur.com/W5Xid7H.jpg
From scratch Tom Yum (hot and sour) soup.
If one is feeling under the weather or just generally needs a kick up the arse, then this will fit the bill!
All of lifes ills will be purged after a bowl of this, its a taste explosion!
Oh, and can be made in 15 minutes flat.
Looks tremendous, Gary! What's the recipe? :)
Marco.
Lemongrass, galangal, red and green chili’s, fish sauce and kaffir lime leaves and lime juice. Oh and a decent chicken stock or use whats available from the store.
Or buy Tom yum paste or Thai red curry paste, its pretty much the same thing.
Cook that lot up for a few minutes then chuck in raw prawns, thai rice noodles etc and bingo, job done.
Attachment 26296Some fried potatoes and onion and a couple tasty grilled tuna steaks...
Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!:cool:Quote:
Originally Posted by InThe Sticks
Marco.
Looks interesting, Timothy.. Any chance of a bigger picture?:)Quote:
Originally Posted by Frazeur1
Marco.
Cool, love a Tom Yum. :)Quote:
Originally Posted by InThe Sticks
I also add a teaspoon of Nam Prik Pao into each bowl before ladling the broth in, which is an amazing roasted chilli paste. Magic. :)
You really need the lime leaves. Most Oriental shops will have them frozen in a plastic tub, which is my favourite, way better than dry.Quote:
Originally Posted by Marco
Oh mate, I know... Wouldn't dream of not using them in recipes like that. Has to be authentic! We've got a great Thai noodle bar in Wrexham, with a shop attached, which sells all of that kind of stuff: http://trythaishop.co.uk/
What I meant was I wouldn't have to buy anything to make the soup, apart from the Kaffir lime leaves. Got the rest of the ingredients:)
Marco.
Good tip, and noted! :thumbsup:Quote:
Originally Posted by Yomanze
Marco.
Today's lunch [having something light, as I'm going out soon, so will be having dinner later]:
Kiln-roasted salmon (with mustard and honey), with a fresh celeriac remoulade, made with Dijon mustard, mayonnaise and fresh dill (from our garden), topped with capers and diced red peppers, and some Gravadlax sauce on the side:
https://imagizer.imageshack.com/v2/1...923/32vvdY.jpg
https://imagizer.imageshack.com/v2/1...923/1revgR.jpg
Roast chicken later for dinner!:cool:
Marco
Sometimes you gotta make stuff up with what you have.
Eat of the week I reckon. So gotta document for future reference.
Half a green pepper, 2 spring onions, 4 halfed cherry tomatoes, half a red chilli, 10 leaves Thai basil fried in butter/olive oil but in an obvious order. Three eggs dumped into it and scrambled with it. Ripe Chaource dumped on top.
Fried chorizo slices and 4 hash browns plus Piri Piri sauce.
Ace.
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Sorry Marco, not sure how to get a bigger pic on here, probably shouldn’t have bothered, but it was good!
The Fountain at Tuddenham (about 3 miles north of Ipswich) http://www.tuddenhamfountain.co.uk/
My wife had Mediterranean Lamb Shank:
https://uploads.tapatalk-cdn.com/201...4bd3bf222b.jpg
I had 28 day aged ribeye:
https://uploads.tapatalk-cdn.com/201...3433e8e37b.jpg
Daughter had a roast, but I forgot to photo that, then she couldn’t decide on Crème Brûlée or Pecan cake so had a sample of each!
https://uploads.tapatalk-cdn.com/201...a0abfdefcd.jpg
Son had chicken goujons - good thing about this place is that even the kids meals are properly done and not processed rubbish. The staff are always friendly and reasonably priced.
Looks lush! How’s the chicken?Quote:
Originally Posted by Marco
Chicken was great, mate. Didn't have time to take pics. Your pub grub looked excellent, especially your lamb shank... Looks like it had some lovely flavours!
Looks like you had a nice time:cool:
Marco.
Some Vietnamese beef stock I froze months ago for a Pho.
God this was good. Invented on the spot. Added red chilli, Pak Choi, Thai basil, red and green pepper, spring onion, coriander and the killer ingredient a whole 21 day ribeye in thin strips.
It appears ribeye loves being cooked in Pho stock.
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Yum-yum, looks awesome!:eek::cool:
Marco.
Waga.
Korean beef type thing. Great as usual.
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That looks superb and really tasty! Gonna have a go at that sometime :champagne:Quote:
Originally Posted by User211
My effort tonight..
Free range chicken untrussed then skin removed (not the most fun task tbh) then marinaded in salt and lemon juice to add some zing to the meat and draw out the moisture, then trussed up again…
https://i.imgur.com/WpFtdmg.jpg
Made a decent Tandoori marinade (theres a whole ton of yoghurt under that spice).
https://i.imgur.com/QOHcGj2.jpg
Now, just have to wait 24 hours for the marinade to do its magic, then either cook it on the BBQ rotisserie or (as the weather looks crap tomorrow) in a hot oven..
https://i.imgur.com/aYg0GOK.jpg
Gammon with roasties cooked in duck fat
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Just boil the stock ingredients for 10 minutes and sieve to remove solids. Make loads freezes brilliantly.Quote:
Originally Posted by InThe Sticks
I used Kallo organic beef stock cubes as the base.
Ok, I tasked my tame chef [Del], lol, with making said Tom Yum soup for lunch. However, I wanted more of a clear broth, but still packed full of flavour and spicy heat:Quote:
Originally Posted by Marco
https://imagizer.imageshack.com/v2/1...924/xf7B09.jpg
https://imagizer.imageshack.com/v2/1...922/Pf4OUl.jpg
She also put a few added ingredients in (including fresh coriander/spring onions), and followed Neil's tip of first filling the bowl with some Nam Prik Pao... It was superb!:cool:
Marco.
Looks good Del (er… Marco:));)
I will say the Waga unclear broth in the last food pic post of mine was pretty friggin' A. I would seriously like to know how it was made.
Alas, I will never find out.:(
Last pic looks like the alien that came out of John Hurt's stomach in the original film:DQuote:
Originally Posted by InThe Sticks
Sure it'll taste great but be sure to cook it well enough for it not to come out of yours!!!;);)
Use up the herbs before they go off. The Thai basil you see there changes colour when it hits heat so probably shouldn't be used as a garnish like that. But it is incredible stuff and you need it in your life.
Pho broth this time with Udon noodles rather than rice. Expensive but good.
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Cheers, mate. Del's defo the chef(ess) around here. I'm the sommelier!:DQuote:
Originally Posted by User211
The Waga looked great. I'm sure you could find a recipe somewhere, though...
Marco.
Those Udons are different to the ones we use, which are 'round' and somewhat 'snake-like', not flat: https://www.google.com/search?q=udon...ln-mDYM:&vet=1
Wonder which ones are the genuine variety?:hmm:
Anyway, your broth looks the biz!:cool:
Marco.
Genuine is flat rice noodles with Pho, or vermicelli with Bun. :)Quote:
Originally Posted by Marco
Sure, Neil. I'm no expert on Japanese food, but I'm just wondering what shape/texture represents authentic Udon noodles... This is the 'fresh' form we get them in, from an Asian supermarket in Liverpool:
https://imagizer.imageshack.com/v2/1...921/imm8yP.png
...which look quite different to those Justers used. Now I know his were dry, but they were also flat, whereas the ones above are rounded, and 'worm-like' in shape. So I can also imagine the texture being quite different. Perhaps there are different types of Udons?:hmm:
It's no biggie, but maintaining authenticity with any cuisine is something I'm quite focussed on, and so like to get it as right as I can:)
Marco.
P.S Ours weren't expensive either, as they weren't bought from a poncy deli/supermarket:ner:;) We get four of those packets, shown above, for £1.60!
Where is mine..postie has been and no doggy bagQuote:
Originally Posted by Marco
Thats the size i usually get tooQuote:
Originally Posted by Marco
Did you go through the 'Just Eat' website, sir? If so, I'll be having words with the driver!:DQuote:
Originally Posted by struth
It was yummy, as like you, I love lemon chicken. She does an awesome sweet & sour, too.....;)
Marco.
Yeah, I just don't know which ones are the 'right' Udons...?:hmm:Quote:
Originally Posted by struth
Marco.
Took my dad here today for lunch: https://www.danoichester.co.uk/
It was superb... One of the best and most authentic Italian restaurants I've been to in the UK [and where the food doesn't centre around badly done pizza and pasta]!:doh: :cool:
Marco.
Looks nice. Fresh, well lit and clean
Yup, just as a real Italian restaurant should! Check out their lunch menu: https://www.danoichester.co.uk/lunch-menu/
Things such as Vitello Tonnato and Ravioli Burro e salvia, represent genuine Italian food (stuff I eat at home), and which you don't often see featured on menus in UK Italian restaurants.
Marco.
probably take the linguine, ravioli and the tortellini panna...stuff the first course. 3 mains please:eyebrows:
Tortellini alla Panna is also another classic!:)
However, in Italy, that would NEVER be a main course......;)
The other thing too, which I liked, was that the waiters/waitresses were all Italian, and spoke the language. No being served, on the cheap, by daft British students or kid-on 'Italians' (I'm Spanish but sort of look Italian), who haven't got a clue!:rolleyes:
We conversed with them in Italian, which all added to the authentic vibe.... The wine selection is also top-notch, and clearly put together by someone discerning, who *knows* what they're doing, rather than simply representing all the boring and unimaginative 'usual suspects', at various price points.
Highly recommended for anyone here who loves genuine Italian cuisine and wine, and who finds themselves in Chester!
Marco.
Yup tortellini is more a starter in the ones I've been in.
Still could have a small plate of each. I like lots of small dishes like that.
Chinese do it very well
Looks fabulous, wouldn’t work for us though, my son is a pizza monster!
Indeed they do, especially in terms of Dim Sum, and we enjoy that every time we visit our favourite eateries in Liverpool's Chinatown:)Quote:
Originally Posted by struth
In Italy, all pasta dishes are strictly 'entrees' (after the antipasto), followed by either the meat or fish courses, then dessert. That's how it works, and you'd NEVER - *EVER* see pizza served outside of a dedicated pizzeria, where there would always be a proper wood-fired oven.
Marco.
Lol - is that proper pizza though, or those 'deep pan/stuffed crust' abominations, posing as 'pizzas'?;)Quote:
Originally Posted by Alex_UK
Marco.