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!
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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.