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Proper pizza - I'll see if I can find some pictures from when we were in Italy last summer - I swear he had a pizza bigger than him every day of the holiday!Quote:
Originally Posted by Marco
We often make our own on a weekend, the kids love doing that and we have a lot of fun, and they always taste fabulous!
Anyway, tonight's scran (following on from our discussion of Italian food)... Spaghetti alle Vongole (spaghetti with clams in LOTS of fresh garlic and chilli, parsley, olive oil, shallots and white wine):
https://imagizer.imageshack.com/v2/1...921/jj3a0s.jpg
https://imagizer.imageshack.com/v2/1...924/Knuo6o.jpg
...enjoyed with a glass or three of vino, al fresco, in the Wrexham sunshine:
https://imagizer.imageshack.com/v2/1...924/e2djty.jpg
:cheers:
Marco.
Nice one, mate. You're bringing them up the right way!:respect:Quote:
Originally Posted by Alex_UK
Marco.
This was one from Christmas Eve - become a bit of a family tradition to make pizzas after the crib service at church - you can see she was having a laugh! :)
https://scontent-lht6-1.xx.fbcdn.net...d0&oe=5D84A4CF
And here's a couple of son in Italy... He ate them at least this big every day!
https://scontent-lht6-1.xx.fbcdn.net...d2&oe=5D872F4A
https://scontent-lht6-1.xx.fbcdn.net...19&oe=5DC1C11A
Lol - nice pics mate, and cute kids:)
Not sure about the ketchup, though - you'll have to wean him off that!!:eyebrows:;)
Marco.
No chance - he takes after his mum - she even has ketchup on a roast! :eek: :rolleyes:Quote:
Originally Posted by Marco
Nowt wrong with ketchup
And one man's ketchup is another man's mayo...(!) I have mayo with loads of things, especially chips but including pizza, and lots of people think that's weird!
Sure, sauce I like. Mayo etc I hate.
Different strokes I guess.
After saying that I don't have a lot of it now, but sometimes I get a need for foods.
Chips for instance
Jeez - you mad Brits!:mental::lol:Quote:
Originally Posted by Alex_UK
Marco.
If someone wants a foolproof, authentic and minimal way to do Tom Yum then you can build the individual ingredients into the serving bowl:
Fish sauce, start with 3 tablespoons
Lime juice, usually half a lime
A small red chilli with some perforations
A heaped teaspoon of Nam Prik Pao
Fresh torn coriander leaves
The broth consists of
Water
Bashed whole lemongrass
Thumb sized piece of galangal, sliced
Handful of Kaffir Lime leaves, at least six
I use the serving bowls (should be large!) to measure how much water I need.
Simmer the broth for 15 or so mins then strain it into a new pan. Add in loads of halved baby mushrooms, until they shrink, then in with raw king prawns and crank up the heat until the liquid starts bubbling. Immediately ladle into the bowls and give a good stir.
Now the important part: you need to taste the broth. You might want a touch more lime or a dash more fish sauce. This balance of sour and salty is the foundation of great Tom Yum. :)
Some people like to add shrimp heads into their broth, well if you have them go for it.
well, no pics but was treated to lunch in the Livingston Wotherspoons, Its a lot better than the usual ones probably due to it being on end of the designer outlet.
I had haddock and chips and a coke and it was £5.75 ; he paid :ner:
was excellent too
Nice one, mate... So who's "he"?:)
Marco.
Neighbour. He needed to go to hospital for xray so i took him up, then went shopping.
Cool... Did you ever get a 'reward' for washing that burd's scanties?:D
Marco.
Now now, being kind is it's own reward [emoji3526]Quote:
Originally Posted by Marco
Ah, so it was payment 'in kind'? Say no more;)
Marco.
You guys got me crying with laughter!:cheers:
Well, we aim to please!:D
Anyway, tonights scran, accompanied by some Aperol Spritzers and vino... First up the cocktails (using my own 'secret' recipe):
https://imagizer.imageshack.com/v2/1...922/ODPqRa.jpg
https://imagizer.imageshack.com/v2/1...923/EMYc7k.jpg
The key is in using a good quality Prosecco (DOCG Valdobbiadene Superiore), as it gives the drink a quality foundation and depth of flavour. The above Prosecco is from Aldi, and highly recommended.
Now the grub...
To start, a classic Italian antipasto, consisting of various cured cold meats, such as Parma ham, Milano salami, coppa, mortadella and various olives/pickles, accompanied by some crusty sourdough bread:
https://imagizer.imageshack.com/v2/1...922/Y7gQzl.jpg
https://imagizer.imageshack.com/v2/1...922/Ets7R5.jpg
Red wine to accompany the antipasto and kebabs is a GENUINE Italian Lambrusco (not the cheap piss-water, often served at hen parties):
https://imagizer.imageshack.com/v2/1...921/3I5FGj.jpg
This stuff is stunning, and great served *slightly chilled* (not ice-cold like Prosecco). It's from Tesco's Finest range, and very highly recommended. Lovely deep blackcurrant colour, and super-fruity with bramble, damson and blackcurrant flavours, also slightly sweet and fizzy. Could easily be enjoyed as an aperitif.
Trust me, this is 90% as good as the Lambrusco you get in Italy. £18 a bottle though, so not cheap.
And from our charcoal BBQ, three types of kebabs: lemon-pepper chicken, Chinese chicken and lamb with mint, served with a freshly-dressed side salad and celeriac remoulade:
https://imagizer.imageshack.com/v2/1...924/mMpcmy.jpg
It all went down well, enjoyed outside in a gloriously sunny summer's evening!:cheers:
Marco.
I would have got shot drinking those. Lol. Beer and whisky or u were a sissy [emoji23]
Fishy stuff.
The skin stuck to the bag.
Cooked in chilli butter with a soy, brown sugar and garlic sauce for the veg.
Pretty good.
https://uploads.tapatalk-cdn.com/201...b6ce577b0e.jpg
And another natural light version for the master of photography...:D
Excuse the feet, Marco:)
https://uploads.tapatalk-cdn.com/201...b2e90c33a8.jpg
Lol... This is 2019 mate, not 1979!:D;)Quote:
Originally Posted by struth
Plus, in Italy, we've been drinking cocktails (and proper Lambrusco like that) for YEARS!!
Did you like the spread?:)
Marco.
Looks awesome, Justers, and great pics!:thumbsup:Quote:
Originally Posted by User211
Marco.
My wife remarked that your meat platter shot, the second one down, looked good.
As for £18 for the Lambrusco, it had better be good. What was the ABV on it just out of curiousity?
looking forward to seeing what the fish looks like cooked?
Looks fab, mate, going to have to do antipasti for lunch tomorrow after seeing that! Kebabs look great too. We're having takeaway chicken kebab tonight - Saturday night is my evening off from cooking! :)Quote:
Originally Posted by Marco
8%, dude. As you'll no doubt know, Lambrusco is not a heavily alcoholic wine. It's secret is in being young, fresh and fruity - and in *really* tasting the grapes. It's absolutely gorgeous, and one of the best of its type, if you appreciate what real Lambrusco is about.Quote:
Originally Posted by User211
See it as rather sumptuously flavoured, fizzy alcoholic Ribena:)
The only thing is, if I were in Piemonte, in Italy (where this wine originates from), sitting in an unpretentious family-run trattoria, I'd expect to be drinking a litre of the stuff for about 12 Euros.
Marco.
Looks great Marco although I must say the piece of meat on the skewer nearest the camera looks a bit dodgy?:lol:
What part of the animal is this?
Lol, cheers... Are you a creature of habit, and so do set things/eat certain things on set days? My dad's like that!:DQuote:
Originally Posted by Alex_UK
We're much more spontaneous, and simply eat what we like, when we like.... Don't have set eating times either. We just eat when we're hungry! Anyway, I was thinking of you when I was enjoying my Aperol Spritz!:cool:
Marco.
Hahaha... It's skewered chicken breast coated in Chinese spices, then cooked on the BBQ, which is why it's pink! Think Char Siu pork, daftee:DQuote:
Originally Posted by Jimbo
Marco.
:DQuote:
Originally Posted by Marco
Apart from sea bass, i'm not a fan of fish, but...Quote:
Originally Posted by User211
That does look very tasty :stalks:
Lol... It was pink for the same reason that this is:Quote:
Originally Posted by Jimbo
https://imagizer.imageshack.com/v2/1...922/eMtv6R.jpg
;)
Marco.
Got me dribbling now!:drool:
The key was this bit from earlier, mate:
;)Quote:
Originally Posted by Marco
Three entirely different taste sensations, which is what was intended for the kebabs:)
Marco.
No, not really, but as the main cook in the house I put my foot (and lacey pinny!) down for one night of the week and so Saturday is normally my night off.Quote:
Originally Posted by Marco
Used to be, but too (constantly hungry) cheeky monkeys put paid to that!Quote:
Originally Posted by Marco
Back on the Spanish red tonight, didn't manage to get any Aperol today, but should hopefully be some in the bigger Tesco tomorrow (currently on special - £10 from £15, so may have to stock up! :) )Quote:
Originally Posted by Marco
Ha - shame about the pinny. No doubt you'll have felt naked without it!:DQuote:
Originally Posted by Alex_UK
Just get them making pizzas!!:eyebrows:Quote:
Used to be, but too (constantly hungry) cheeky monkeys put paid to that!
I've got a 2005 Faustino Gran Riserva Rioja I may consider uncorking and serving with tomorrow's roast lamb... I presume you'd approve?;)Quote:
Back on the Spanish red tonight, didn't manage to get any Aperol today, but should hopefully be some in the bigger Tesco tomorrow (currently on special - £10 from £15, so may have to stock up! :) )
Btw, in terms of Aperol, did you see this: https://theartofsound.net/forum/show...96#post1100196
Marco.
Who wouldn't approve of a Faustino I. :)Quote:
Originally Posted by Marco
I did miss that. Very kind thank you, but save your boot space for a couple of nice Amarone's or Barolo's for your cellar. (Aperol is quite often on special as it is now at £10 a pop, so I'll put a few in the cupboard. :) )Quote:
Originally Posted by Marco
No worries... Would you still say that if I told you it cost about a fiver a bottle over there?:eyebrows:
Btw, see here: https://www.hellomagazine.com/cuisin...aperol-spritz/ and here: https://www.mirror.co.uk/money/shopp...terol-12750108
I've had both, and you can hardly tell the difference between them and the 'real' Aperol...... Worth checking out.
Marco.
Never knew Aldi/Lidl did alternatives - I will definitely give those a try - cheers buddy!Quote:
Originally Posted by Marco
Sent from my iPad using Tapatalk
No worries... The Aperini, from Aldi, is the better of the two, and TBH I think is simply Aperol sold under a different name! You can buy the Prosecco there too, so all your shopping done under the one roof:)
Marco.
Sweet n sour battered chicken fried ricehttps://uploads.tapatalk-cdn.com/201...c0c78fbce5.jpg
Pie with mushroom, leak and fondant pots.
https://uploads.tapatalk-cdn.com/201...442f1b2f05.jpg
Looks not bad... I'm guessing M&S?:)Quote:
Originally Posted by struth
Marco.
Pie looks good, dude. Was it homemade?Quote:
Originally Posted by User211
Marco.
No it's a Bigham.Quote:
Originally Posted by Marco
Two for £8. Worth the money and free ramekins.
Cool, looks pretty decent. I like fondant potato, but can only go so much, as it's very rich and quite 'heavy'... Tend to prefer mash, with pies:)
Marco.
I agree but variety is the spice of life.
The fondants weren't worth the effort but nice for a change.
Anyway here's what I really had tonight. The above was from a while ago but I'd never posted it. Waste not, want not.
This was much nicer than I expected it to be.
Just an Angus burger fried with onions, mushrooms and jalepenos, pressing the burger into the mix while cooking in groundnut oil.
Cheese melted with a cup over the burger.
Mustard and tomato on the roll.
Caramelised jalepeno/onion/mushroom mix tasted great. Groundnut oil is a good choice for this.
https://uploads.tapatalk-cdn.com/201...4547578ecc.jpg
Lol... What are you like?:D
Looks ok.
I had roast leg of lamb today with homemade mint sauce, with all the usual trimmings, but also Del had made a butternut squash and cauliflower Mornay... Was delish, but forgot to take pics!:doh:
Marco.