OK, What's For Lunch or Tea Today?

Loch Duart fresh salmon
. Lovely flavour.

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Paccheri with red pepper pestohttps://uploads.tapatalk-cdn.com/202...0b4cbd5705.jpg

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Originally Posted by Roy S

Pork loin with crackling

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For me, that's truly epic and the best piece of cooking I've seen from you here so far!:drool::youtheman:

Marco.

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Originally Posted by struth

Loch Duart side of salmon
.. A big fish this was too [emoji3]

Was on a good offer from Campbell's meat. Will cut it up and freeze most of the pieces. I do like a nice bit of salmon. https://uploads.tapatalk-cdn.com/202...94a3505631.jpghttps://uploads.tapatalk-cdn.com/202...fb64ddf2d9.jpg

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Quality... That would be lovely smoked, then sliced thinly as 'Gravadlax':)

Marco.

Today's luncheon - Barnsley chop (from our local butcher), topped with fresh garden mint and served with a homemade Cumberland sauce, pots and veg:

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Marco.

45 day dry aged sirloin, with a red wine jus made from Naked's Karen Birmingham 2018 Zinfandel, a teaspoon of Dijon and the remains of a mass of butter used to finish the steak.

That jus was phenomenal. First rule of sauces is masses of butter. I had a lot more than pictured here - that's the plate I served to zee wife who doesn't like much sauce. The pic just came out better.

Washed down with the pictured. Nice contrast with the jus.

Love Austrian white.
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Originally Posted by Marco

For me, that's truly epic and the best piece of cooking I've seen from you here so far!:drool::youtheman:

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Cheers, I had more than a little help from the foodi - pressure cook / air crisp / grill to make the crackling bubble :drool:

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Originally Posted by User211

45 day dry aged sirloin, with a red wine jus made from Naked's Karen Birmingham 2018 Zinfandel, a teaspoon of Dijon and the remains of a mass of butter used to finish the steak.

That jus was phenomenal. First rule of sauces is masses of butter. I had a lot more than pictured here - that's the plate I served to zee wife who doesn't like much sauce. The pic just came out better.

Washed down with the pictured. Nice contrast with the jus.

Love Austrian white.
https://uploads.tapatalk-cdn.com/202...d78bbd6c9b.jpg


https://uploads.tapatalk-cdn.com/202...f39c2997d8.jpg

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Nice, Justers,,, But does "zee wife" ever do any cooking, or just sit on her arse continually and get served?:D:eek:

I don't know how you put up with it!:eyebrows:;)

Marco.

P.S Austrian wines are usually top notch. Their reds are great too, trust me.

Quote:

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Originally Posted by User211

45 day dry aged sirloin, with a red wine jus made from Naked's Karen Birmingham 2018 Zinfandel, a teaspoon of Dijon and the remains of a mass of butter used to finish the steak.

That jus was phenomenal. First rule of sauces is masses of butter. I had a lot more than pictured here - that's the plate I served to zee wife who doesn't like much sauce. The pic just came out better.

Washed down with the pictured. Nice contrast with the jus.

Love Austrian white.
https://uploads.tapatalk-cdn.com/202...d78bbd6c9b.jpg


https://uploads.tapatalk-cdn.com/202...f39c2997d8.jpg

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Very nice. I can just taste that

Been adding to my backup stockpile.
This for soups and casserole etc mostly.
Great value too. When on your own buying fresh veg often becomes a waste alas..

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