I bought a pack of 'R White's Lemonade' ice lollies, seeing as it's hot. I rather like those. :D
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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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