OK, What's For Lunch or Tea Today?

Brisket casserole
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Originally Posted by struth

its a Del boy saying:eyebrows:

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Mais oui Grant, apres moi la deluge

Cor that brisket looks good!

Bit of a cheeky brunch today..
Potato, onion, carrot and parsnip rosti with black pudding and a (just laid) poached egg.


https://i.imgur.com/b7gf6Tv.jpg

Time for a beer methinks :D

Well, it'd be rude not to!:eyebrows:

Looks good and nicely presented as usual [even though I hate black pudding], especially the egg, which looks epic. Are you copying my chive decorating?:D

Corn-fed free-range roast chicken (wrapped in Parma ham], with all the trimmings, for tea tonight!

Marco.

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Originally Posted by Marco

Ok, for tea... Some Aberdeen Angus beef burgers (from Lidl), chargrilled on the BBQ, with Monteray Jack cheese, spicy homemade relish and fried onions, gherkins, lettuce and tomato, in brioche buns, served with a few chips:

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Gorgeous, but only managed one, as it was so filling! So the other will be enjoyed tomorrow for lunch:cool:

Marco.

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Holy christ, my iPad now has bite marks in as I tried to get at those!:stalks:

Definitely buying some next time we're in Lidl!

Some cereal and berries

https://uploads.tapatalk-cdn.com/202...3af4e184ff.jpg

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Originally Posted by Beobloke

Holy christ, my iPad now has bite marks in as I tried to get at those!:stalks:

Definitely buying some next time we're in Lidl!

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Lol, cheers. Wee tip if you get them (as indeed the guy touched upon in the video)... Because they're *so* thick, they resolutely refuse to cook right through to the middle, even on a red-hot BBQ, so best to press down and flatten them a bit (as that guy did), during the cooking process, as that will both speed things up and ensure that the meat is cooked all the way through:)

Marco.

Fish alas broke on removal lolhttps://uploads.tapatalk-cdn.com/202...deb8f9473f.jpg

I can see you are a chip fan Grant , nearly allways chips :)

Ok, tonight's tea... Roast corn-fed free-range chicken (marinated in olive oil, fresh garlic, thyme and rosemary, the latter from our herb garden), wrapped in Parma ham, to produce a tasty gravy [a little dry sherry was also added], served with rosemary-roasted potatoes and white asparagus:

https://imagizer.imageshack.com/v2/1...923/BxngWh.jpg

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Crispy Parma ham and roasting juices shown above, in order to add flavour and keep the chicken underneath nice and moist.

All washed down with a lovely German Pinot Noir, from Lidl:)

Marco.