great stuff.... "long may his lum reek" as they used to say :)
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great stuff.... "long may his lum reek" as they used to say :)
Tortellini, veg in Arrabbiata sauce. sprinkling of cheese
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A "sprinkling of cheese" indeed! But it's not parmesan... ;)
Otherwise it looks good, and so enjoy it! :)
Marco.
lol, didnt have any, just mild cheddar. beggars cant be choosers...delish it was. apple crumble for afters too:eyebrows:Quote:
Originally Posted by Marco
Once an Italian, always an Italian. :PQuote:
Originally Posted by Marco
I have been working on my ragu tagliatelle recently, keeping it ultra simple with no herbs, just carrots, celery, onion (sautéed in butter for at least 10 minutes, making sure not to brown it), chopped tomatoes & a squeeze of purée, glass of red wine, pork & beef mince, salt & pepper and a 3hr simmer. Maybe a dash of milk (or just splashes of water to stop it drying out) and maybe some pancetta / streaky bacon If I have it.
Sounds good - keep it simple (always working on the principle of 'less is more') and use the freshest, best quality ingredients you can find, is the key to authentic Italian cooking! :)
Marco.
Cheesy baked spud & baked beans here. Should be ready shortly. Yum!
Not doing anything fancy 'cos I'm on my own tonight.
Found a lovely, fatty piece of brisket, from ‘the point’, so after a sear, into in a slow cooker for over 14hrs. Loads of shallots, onion, carrot, celery, at least 6x garlic cloves, salt and pepper, good couple of pinches of fresh thyme leaves, beef stock, with the veggie / searing pot deglazed with just over 1/2 a bottle of Black Sheep ale. Thicken during the last 3hrs or so with a roux or some cornflour and water. Suet dumplings are now in, baked sweet potatoes in the oven and peas ready to be boiled. Trying not to be impatient with the dumplings...
Love brisket and dumplings too. I usually simmer mine in stock for a few hrs then let it cool in juice. Prefer a leanish bit this way.. that sounds a nice way and might give it a go.:)
Home-made butternut squash and carrot soup to start, followed by chill con carne with basmati rice, French beans, 'sugarsnap' peas and broccoli. Vanilla yoghourt for dessert.
Meatballs and penne pasta
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Yum, big fan of meatballs with pasta. One of my daughter’s favourites too.
were great. lots of herbs in tooQuote:
Originally Posted by Yomanze
I had a veg fest with a sweet potato :)
Strange one, Lidl chicken and mushroom slice, buttered new potatoes, spring greens. Was not too bad, needed to use up these things.
I saved the water from boiling the greens to have as a drink. Mum always gave me green water many decades ago.
hope they were organic ;)
Chicken breast in white sauce, brocolli, mushrooms and sweet potato mash with loads of butter.
Nice, I could eat that now! My supper seem ages ago, I had it early!
Price of butter, must be a rip off. Increased drastically recently.
Nice mate, but those aren't penne. This is, which you'll see is a completely different shape of 'tube' (and also ribbed):Quote:
Originally Posted by struth
http://imagizer.imageshack.us/v2/xq90/924/MKhvYZ.jpg
:cool:
Marco.
Actually Alex , its been in short supply and the butter and cream prices have shot the price of milk up to where it needs to be:eyebrows:Quote:
Originally Posted by spendorman
Butter prices are on the way back down so I can see your butter getting a bit cheaper soon
I had a Lidl chicken steak with a baked potato and some leftover chicken korma sauce on it . Oh and some home made green bean chutney - yum
But the price of milk has not risen where I buy it, butter in the same stores has.
I know but close enough. Not actually sure what they are but very similarQuote:
Originally Posted by Marco
Thats partly because they skim the milk for the fat to make the butter , so an extra benefit from buying the milk ,and then selling the skim milk as a loss leader to keep you going back for the cheapest milk (as one of your staples);)Quote:
Originally Posted by spendorman
http://oi65.tinypic.com/zxa77l.jpgQuote:
Originally Posted by struth
lol
Answer: don't buy the cheapest milk! ;)Quote:
Originally Posted by Oddball
A major bugbear of mine is farmers these days not being paid enough by supermarkets for their milk. It's pure exploitation, but driven by the insatiable demands of the public to pay the cheapest prices! :doh:
Marco.
^ +1 I buy one of the dearest, although I doubt the farmer gets any extra. Cravendale whole milk is best for me. Lasts a long time, tastes better and microfoams well.
Oh dont worry . I am not trying to bang a drum for dairy farmers.
Its always interesting to see how the processors use farm milk.
Ours is made into cheese ,but they use the whey that comes off the cheese , by passing it through a reverse osmosis type process that takes the lactose sugar out (goes into Mars bars and Lucosade sport) , and then the water is stripped out and reused and the reaining sugars are used as a liquid animal feed for pigs etc.
Liquid processors will skim the butterfat off your pinta , in varying amounts to arrive at blue top or red or whatever ,and then sell the cream on for an extra shilling (or as has been the case lately ,a soverign or 2 )
Tonight I will mainly be eating a large Lasagne made from 2 bags of minced beef (farm beef) that came from the deep freeze I discovered had been turned off a few days ago when my stupid daughter plugged the deep fat fryer in . She plugged the wrong plug back in:rolleyes:
So if Oddball drops off the radar , its food poisoning:lol:
try i on the daughter first:DQuote:
Originally Posted by Oddball
Likely to be more chilli con carne. When I make it, I make a 'bucket load' at a time. Same as when I make ratatouille - we'll be eating it for three days!
Baguettes tonight with sliced medium rare steak and caramelised red onions. Mayo used instead of butter with a bit of English mustard. Resting juices poured into the completed baguette.
i had spag bol ..more sauce than spag but it was handed in to me so no complaints, then apple crumble with salted caramel. quite nice
roast chicken for me tonight.
Love a roast chicken, I recently started roasting it upside down for the first half hour, helps an even roast without ending up with dry breast. I also rest the bird upside down wrapped in foil for 20 mins so the juices drop into the breast.Quote:
Originally Posted by jamie123
Wrapping it in streaky bacon also works well, keeping the chicken moist, and the bacon tastes nice afterwards, too! :)
Marco.
Slip an onion in its rear end and a sprig of fresh thyme;)Quote:
Originally Posted by Marco
Indeed... And I'm reliably informed you're rather adept at 'slipping things in' from the back! :eyebrows:
Marco.
I stick a lemon or lime in mine, chicken I mean
Few cloves of squashed garlic and thyme here, and a quartered onion.
usually give mine a good stuffing in the old highland way ;)Quote:
Originally Posted by Roy S
I just leave the giblets inside. It imparts a nice essence of scorched plastic bag and guts. :eek:
'Lemon entry my dear Watson'
Tonight beef curry and rice (bhajis courtesy of asda)
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A semi Moroccan semi Scottish slow cooked stew up tonight.:eyebrows:
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Looks nice, mate. Was that done in your slow cooker? :)
Marco.
Its a multi cooker, but is on slow. can roast,steam or be a hob as well as slow cook. great bit of kit. house smells like a restaurant. I gave my Tagine to the daughter as I wasnt using it much. Prefer a slow cooker as I can put it on and forget it. Tagine was very good tho.Quote:
Originally Posted by Marco
supposed to be eaten with couscous but i'm not keen on it so will have Jasmine rice
ps, i found the name of the pasta...Casarecce. :) its a sort of opened tube pasta.Quote:
Originally Posted by struth
https://fa74d61d848a20b729bb-0251b36...ult_large.jpeg
Yes, those are very good at holding sauce, as it gets stuck in all the little nooks and crannies :)
Marco.