Chilled and sliced. Ready for freezing
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Heated up in chicken or turkey stock in oven this will be awesome.
sausagemeat, sage, onion and bramley apple
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Chilled and sliced. Ready for freezing
https://uploads.tapatalk-cdn.com/201...9e625a4771.jpg
Heated up in chicken or turkey stock in oven this will be awesome.
sausagemeat, sage, onion and bramley apple
That’ll be tasty! [emoji106]Quote:
Originally Posted by struth
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Pizza tonight, just salami with fennel and black olive.
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Chicken and veg in a spicy wine sauce with mashed tatties oddly..lol tis lovely tho.
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Did you make that from scratch, Tony? It looks STUNNING, mate... Nearly as good as you'd get in Italy - not too much cheese either! Top notch:thumbsup:Quote:
Originally Posted by mightymonoped
Marco.
Thanks Marco! Yes, I was making some tomato sauce for lasagne tomorrow so I thought I’d kill two birds with one stone.Quote:
Originally Posted by Marco
Just used 1Kg of bread flour but used active dried yeast rather than instant. Also kneaded some fine semolina into the dough.
Could have used half the dough to be honest as it was quite a thick base but texture was good and it tasted great.
I know what you mean about the cheese (and fillings in general) [emoji4]
I’ve now got enough pizza dough in the freezer for at least another three of the same size. May come in handy over the holidays.
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Went out for lunch today to a very fine local restaurant we have been frequenting for a few years now: http://www.russellsrest.co.uk/index.asp
Pour madame:
Fresh water prawn cocktail, Scottish oak smoked salmon, Marie rose, apple & kholrabi salsa
Pan-fried seabass, petit pois a la Francaise, saffron cream.
Et pour moi:
The same prawn and salmon starter as above, followed by
Black Truffle & mustard strip loin of Dedham beef, potatoes roasted in goose fat, Yorkshire pudding, veal jus with carrot, parsnips and sprouts.
And to finish off
Lemon torte, raspberry sorbet and black sesame.
I have done exactly this in the past. It is about as good as can be done at home.
With no pizza oven, only a pan fry will give the burnt bottom at home.
Lest you have a 500+ Deg C oven.
https://youtu.be/HXAW2GseICs
Like the look of their A La Carte menu, Barry: http://www.russellsrest.co.uk/russel...age=restaurantQuote:
Originally Posted by Barry
Any place that serves Tournedos Rossini has my respect, but I could also be tempted by the wild boar... What wine did you have?:)
Marco.
You did a great job, Tony. Yeah, the base could've been a little thinner, but as long as the flavour's there, that's the main thing. Too much cheese and toppings [and the wrong ones] is my per hate with pizzas, as it makes them way too heavy, and simply NOTHING like they are in Italy!Quote:
Originally Posted by mightymonoped
Marco.