Was at daughters for dinner al fresco
Chicken thigh beautifully cooked with some roasties and couscous with salad. I missed out the green stuff. Lol
She has put down Astro turf for the boys to play shooting practice. Very nice too
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Was at daughters for dinner al fresco
Chicken thigh beautifully cooked with some roasties and couscous with salad. I missed out the green stuff. Lol
She has put down Astro turf for the boys to play shooting practice. Very nice too
Nice one, mate. Glad you've been out enjoying yourself in the nice weather :cool:
Marco.
Yup. Was shooting into goal for wee lad to play goalie. Can't kick so used stick as golf club. Worked a treat with the light practice ball.Quote:
Originally Posted by Marco
They were at that music festival at weekend in Glasgow. They enjoyed it
Yeah, it was good. Very young crowd! Good vibe, though:)
How many goals did you score?:D
Marco.
Few good uns. He saved a few too.Quote:
Originally Posted by Marco
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Some really nice food being presented, whilst I was away this weekend. Keep up the good work, chaps!:)
That looks really nice, Jim (food and environs)! Is that your gaff, or simply a pic you've plucked from t'Internet? It almost makes Birmingham look habitable!!:D;)Quote:
Originally Posted by Jimbo
Marco.
Yes that's my gaff and a very pleasant place to be so we spent most of the weekend out there dining a la fresco. Great to be able to eat breakfast , lunch and dinner outside!:)Quote:
Originally Posted by Marco
Nice one, and of course I completely concur, although do remember in future it's simply 'al fresco';)
I love these sorts of threads, as it shows that AoS members have, and indeed enjoy, a (rather nice) life outside of hi-fi, unlike some sad bastards I could mention!!:D
Marco.
Lol - I didn't have any in, and couldn't be arsed going to get some! Actually, the better stuff in tins is fine, and perfectly acceptable for use in a salad, merely for a midweek lunch.Quote:
Originally Posted by TheMooN
Had I been serving tuna, at a dinner party, where it was the 'star of the show', as it were, then it'd have been fresh, nicely seared on the outside, and pink in the middle, served simply with a wedge of lemon (or possibly drizzled with a light caper butter) - the ONLY way to enjoy fresh tuna steak!:)
Marco.
Just a corned beef sandwich for me today. Can't be bothered with anything elaborate.
I bought a pack of 'R White's Lemonade' ice lollies, seeing as it's hot. I rather like those. :D
Yeah, I like those lollies!
So, as it was another scorcher today, I decided to do Salad Niçoise again, this time with some proper Niçoise black olives and the eggs more softly boiled. Plus I managed to source some fresh anchovies from a local deli:
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It was fab, and enjoyed with a nice bottle of Franziskaner Weissbier:barrel:
Marco.
I wondered why my food was taking so long to cook. I'd forgotten to switch the cooker on! :rolleyes:
That salad looks lovely by the way Marco. I had something similar lunchtime, but it didn't look as good.
YES, now this is how I like mine. Perfect summer food. [emoji4]Quote:
Originally Posted by Marco
Love anchovies, go perfect with tuna and olives.
Perfect. One of my favourite Summer meals.Quote:
Originally Posted by Marco
Nice, much more like it Marco, sometimes add my own croutons by tearing shreds off of a fresh sourdough loaf, lightly drizzle with a nice fruity olive oil and into a hot oven until beginning to crisp and brown around the edges whilst retaining a touch of softness in the center, I'm not a fan of most supermarkets rock hard wee cubed efforts.
Of late been into thick swordfish steals from my local fishmonger, freshly sliced off a whole flank, cooked as per your Tuna, and served with an Caesar Salad made as per the Origional recipe, croutons as above.
A couple of the pre prepared Caeser dressings are not bad at a push, bit of a faff but shop bought does pail by comparison to the following.
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Salmon sushi to start
Avocado and bacon salad to follow, then an "Eton Mess" (heavy with the strawberries, but light on the meringue) to finish.
Washed down with a 2016 Chablis
Part One
Locally sourced brisket dry rubbed with:-
Salt & Pepper
Cumin
Garlic Powder
Cinnamon
Smoked Paprika
Soft Dark Brown Sugar
Oregano
Ancho Chilli Flakes
Guajillo Chilli Powder
This will sit in the fridge for 24 hours before Part Two.
To be continued....
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Spicy Chipotle Coleslaw
Fresh and zingy with anything really.
Red & White Cabbage shredded
2 Carrots grated
2 Spring onions sliced
1 deseeded Jalapeño pepper finely sliced
Juice of 1 Lime squeezed over the veg, then scrunch it all together with your hands a few times.
2 Tbls Mayo
1 Tbls Olive oil
1 tsp White Wine Vinegar
1 tsp Dijon Mustard
1 tsp Chipotle paste
A pinch of salt
Mix well and add to the ‘slaw
Cover and leave in the fridge for a while to marinate a bit.
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I saw those in Farmfoods today. I thought "Ooh, I like the look of those", and put them in the trolley. She took them out and put them back in the freezer, saying "They're no good, you only get three in a box".Quote:
Originally Posted by walpurgis
I'll be thinking about you licking yours, but not in a sexy way.
Pizza from my local pizza emporium, which since the appearance of Domino's Pizza has seen an upturn in sales :D
It's coming home, quite literally, to my front door ...
Having a lazy tea, Mrs. Pony has gone to get a Bargain Bucket. Washed down with a 2018 vintage Chateau Neuf du Pepsi. Don't tell Marco, he can be a bit of a nag when it comes to healthy eating. :(
Chicken in an arabiata sauce simmering nicely
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Served with wild mushroom couscous
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Fosh wov garloc, chollo, coroander, lome, peas wov goats butter and Waotrose hash browns.
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First meal for some time so good it was too
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Looks tasty. I had salmon salad.
15% Rye 85% White 18 hour fridge ferment just waiting to warm up for a bake later on.https://uploads.tapatalk-cdn.com/201...1feaca5a82.jpg
Chicken with smoked bacon, veg medley & sweet potato mash
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Steak and Blacksticks blue cheese pie on masses of peas deliberately drenched in a fab gravy made of Kallo liquid beef stock, dark soy, Worcestershire sauce and a good dollop of English mustard among other things.
When down super quickly. A lighter eat than tons of mash that I wasn't in the mood for.
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Brisket joint in marinade of best red wine and herbs etc.
A glass of vino for me too for a treat
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Erm, YES PLEASE. Brisket done right is the king of beef.Quote:
Originally Posted by struth
As it is a very hot summer did you decide to eat the beef raw a la brisket tartare!:lol:Quote:
Originally Posted by struth
Part Two (for the sake of completion)Quote:
Originally Posted by mightymonoped
Don't have any more photos and the food has long since passed through my alimentary canal! :lol:
However, I did make a nice Chilli (some of which is now in the freezer) which then went into a 'Mexican Lasagne' (using Corn Tortillas instead of pasta).
So I diced the marinated brisket and browned it in a pan before slow cooking it for 8 hours with:-
2 x Onion
3 x Garlic cloves
2 x dried Ancho peppers (pre-soaked)
2 x dried Cascabel peppers (pr-soaked)
1 x Jalepeno pepper
2 tins of chopped tomatoes
2 x Red peppers (chopped)
3 x sundried tomatoes (chopped)
1 handful of fresh coriander
1 x Beef stock cube
1 x capful of Red Wine Vinegar
Salt & pepper
Once cooked I layered this in a lasagne dish with corn tortillas and grated cheddar cheese, then baked in the oven for 25 mins.
Served with fresh guacamole, soured cream and the spicy chipotle coleslaw (I posted separately), was bloody marvellous, and even better the next day :-)
Brisket is on cooking now.
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Out of bag
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Seared in goats butter
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approaching the simmer
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My cast enamel pot
In cooling phase now. Very important bit
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Late lunch. Welsh cakes warmed and with butter and strawberry jam
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Cooled sufficiently to slice. Juice reheated and slice meat will now sit in there to absorb and relax further.
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Already tastes superb
Now finished and nice n tender.
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Superb taste too.
Juice has been strained and will be reduced tomorrow
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Yummy, would have that with some cabbage and horseradish mash, in a sandwich with mustard and dill pickles, or maybe a big bap with a smear of English mustard and raw sliced onion (or caramelised) dipping in the gravy during the eating of course. [emoji6]
I'm getting hungry thinking about it
Me too looks good Grant.Quote:
Originally Posted by struth
Brisket is an American barbeque speciality and the extremes they go to cook it beggers belief sometimes. Special rubs, 12 hour cooking etc etc. Those US TV programmes really make me wonder how good the results really are cos it looks ace a lot of the time.
Anyway, picture from a while back of the rye loaf ferment.
It tasted fabulous that slow cold ferment giving a sourdough taste to it somehow.
Must get back into sourdough it can't be beaten really.https://uploads.tapatalk-cdn.com/201...91e61f61db.jpg
Like sourdough. But that looks good. Dunno if Ive the teeth for it now tho. LolQuote:
Originally Posted by User211
Gravy is at the polishing stage
Here is some
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Once done it will be thickened and I will have it with meat and potatoes. Mmm
Finished article
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Good stuff
Bloody heck, you don't arf get professional.
What do you mean by “polishing stage”?
A bit like clarifying but not same as it's gravy lol
Here's my. Lunch
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Excellent it was.
I love gravy always flood meals with it. Makes the meal if it is good.
I was surprised how much the loaf above opened up given the top slit I put in it prior to bake. That's bread for you - being a live medium you're never quite sure of the end results unless you pretty much do exactly the same thing every bake. Dead boring if you ask me. But I do like to bake hard to get a great crunchy crust on such loaves.
Yeah. Goes lovely with a salad! :)Quote:
Originally Posted by User211