Yesterday's dinner. https://uploads.tapatalk-cdn.com/202...588ff85ee8.jpg
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Yesterday's dinner. https://uploads.tapatalk-cdn.com/202...588ff85ee8.jpg
Love yer spuds! I also had fish:
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And a loving close-up:
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Nice piece of fresh lemon sole, on the bone, pan-fried and served with a sauce made from butter, fresh lemon juice and parsley, topped with capers and served with some salad leaves from our garden, and washed down with a cheeky wee chilled glass of Soave!:D
Marco.
Thought that was sole from first pic. When I fished with my dad I used to catch fatties. Amazing how little guts they had compared to normal fish. Liked them although weren't proper dover sole.
Spuds were steam cooked first then next day halfed and heated in foodi
Yups... Dover sole is my second favourite white fish, after turbot, which I'd say was the 'king of fish' - just gorgeous!:)
Lemon sole was bought from Sainsbury's: https://www.sainsburys.co.uk/gol-ui/...E&gclsrc=aw.ds
Top notch and highly recommended! Like meat, I much prefer fish on the bone, as it's both moister and tastier. A little more work to eat, but for me it's worth it, as the flavour is much better than anything filleted.
I always like nice spuds cooked with their skin on, as that's where a lot of the nutrients and flavour is!:cool:
Marco.
Agreed, I never peel spuds. All I do is give them a good scrub and remove any 'eyes'.
Good to seeing more fish being eaten here. I have become an icthyophage (recommended for diabetics) and Happy would eat fish all the time.
Cod and chips. https://uploads.tapatalk-cdn.com/202...5126a40363.jpg
Us tea! [emoji13]
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It’s a school night so no wine tonight, Marco!
…it’s Irish Whiskey instead! [emoji13]
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best chipolattas ive come across these..
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They look like the chipolatas I had last night. I had bangers, mash 'n beans, lovely it was, very filling though! :)
Nice, Granty. Those are about the thickness of the sausages I like [don't like fatties, lol], and you've got a good colour on them too, which for me is essential:)
Marco.
i start them off in a skillet with lid on then when all the protein has come out and some of water, they go into the foodi for about 12 mins.. when they cool a bit they taste great.. slightly drier than a normal sausage of course but thats how they should be imo.
Ive eaten a few lol.. rest are cut up and will go into a pasta
Excellent, mate. We can't have peely-wally porkers, eh?:D
Marco.
Sausage and sweet pepper penne.. Gluten free.
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:lol:
the rawling bros would be bemused
I still have some baked chipolatas left in the fridge from the other day. I'm getting visions of a toasted sausage sarnie with a bit of chutney for lunch. Yum! :)
Pie chips and beans
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I have posted the same meal before, but something extra satisfying about buying the ingredients on the market today and serving up this evening - 25/30 minutes total prep and cook.
monkfish, parma ham, lemon and rosemary:
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Today's lunch, enjoyed al fresco in the Wrexham sunshine... 28-day matured sirloin steak, chargrilled on the BBQ:
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Then served with some fresh asparagus, sliced sautéed potatoes and chestnut mushrooms in a creamy herb and peppercorn sauce:
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Enjoyed with a nice 2016 Rioja Reserva...
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:cheers:
Marco.
Cheers, mate. Guess it's not bad for a vegetarian!:D
Marco.
well im eating more veg than ive ever eaten tbh now myself. mor fish too, but i dont have a philosophy. i leave that to the greeks:D
Good stuff, mate. I was thinking more in terms of there probably not being that many veggies around who would cook meat like that:)
Marco.
Lol - more brownie points for you!:D
Yes, the mould was certainly broken when she was made.
Marco.
Chargrill steak looks perfect
Fish n chips for lunch.
Was good but too much.
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I had fish, too... Seared fresh Albacore tuna, in a mirin and soy marinade, sprinkled with sesame seeds and served with chopped spring onions and egg noodles:
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:cool:
Marco.
Looks good Grant, do you use oven chips in the foodi these days? I can never get my chips that 'regular' in shape.
;)
Awesome looking dish.
Tonight the chicken equivalent of pigs in blankets
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Lol - cheers... Yours looks like tasty grub. One of the things I like about your cooking is you usually have a nice gravy poured on top:)
I'm generally not a big fan of 'dry' food (find it a bit bland), where there's no sauces, gravy, or use of herbs, to 'dress' the main ingredients and enhance their flavour (but without overpowering them), thus improving the enjoyment of the overall dish.
I guess it's just what I've been used to, as it's how my mum always cooked (classic Italian/French or European cuisine), and Del does the same. It does amaze me though, the reluctance of some to make a nice sauce or a decent gravy, to serve with their food, as it's not difficult and just makes everything more interesting and much tastier! :exactly:
Marco.
Lol, indeed... When Del makes gravy it's always from homemade stock, either chicken, beef, fish or whatever, prepared in advance [using bones, carcasses etc], which she's frozen into 'ice cubes' and simply melts down and adds when needed to the existing juices of whatever it is she's cooking, together sometimes with deglazing the pan with a glug of white wine, dry sherry or cider, which ramps up the flavour further!:cool:
For me, not enough folks use alcohol in their cooking either (it's as if they're afraid of it, I dunno:hmm:), which when cooked out and reduced down really enhances the flavour of sauces and gravies:)
Marco.
Lol - sounds good!:cool:
Marco.
Wot about my tuna?:ner::eyebrows:
;)
Marco.
No idea what fresh tuna you've had mate, as there was nothing 'muddy' about what I ate last night, or any other fresh tuna I've enjoyed over the years. The key is not to cook it too much - it's got to be served pink (although nicely seared top and bottom).
Essentially, you treat it like a steak and serve it medium rare (or rare if you prefer it that way) - well done ruins it!:)
Marco.
odd the things we just dont like tho... Like Geoff i love tinned salmon...red sockeye in a sandwich. Think it was coz mum made them when she had friends in and we werent allowed any until they had left(if any were left) Always cut in neat triangles with crust off (of course):lolsign: