ah the 60 abv jelly baby frae Speyside... a tasty drop
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I did manage to have a couple of vineyard trips. Mixed case of Negroamaro and Negroamaro Primitivo on its way from Taranto as we speak ... last in Dusseldorf according to DHL. Should arrive Monday or Tuesday. But this bottle was waiting for me in Waitrose when I got home.
Yes the egg + deep fry (actually I shallow fried but outcome much the same) was a concern so I'll give your suggestion a go next time. Yummy though and served as main dish.
Lidl do pretty good Mortadella though this one came from Waitrose. It actually works quite well though as you say the teacher did point out it was their local variation.
Long term plan is to move back up that way Marco, in fact, we looking at buying a ‘stop-gap’ property on the Wirral within the next 6 months hopefully. I’m sure we’ll have the opportunity to hook up on the food and sounds [emoji106][emoji4]
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Sounds great! Please write up your thoughts on the wine thread, once they arrive and you've tasted them, and include some pics.
No worries. Try the griddle pan route next time and see what you think, and lose the egg. It won't be quite as rich, but you'll probably taste the aubergine more. Puglia has both some lovely wines and great food, but southern Italian cuisine is quite different from that found in the north, which you'll discover if you ever do the same thing in Tuscany;)Quote:
Yes the egg + deep fry (actually I shallow fried but outcome much the same) was a concern so I'll give your suggestion a go next time. Yummy though and served as main dish.
Lidl do pretty good Mortadella though this one came from Waitrose. It actually works quite well though as you say the teacher did point out it was their local variation.
Marco.
Sounds great, mate. When that happens, we'll defo hook up!:)
Ok, back to the food, and today's lunch was some pasta... Homemade Bucatini all'Amatriciana (well the sauce was homemade, not the pasta, although the Bucatini were brought over from Italy):
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Marco.
Noice! [emoji4]
Funnily enough, I’m making pasta today for the first time in a few years!
Haven’t decided what yet but the dough is in the fridge and the tomato sauce is cooking as I write.
I’m thinking I may do a lasagne (mainly because I’m too lazy to make anything else) [emoji23]
Fingers crossed!
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The start of great things to come, lol..... Del's making a modified version of this recipe tonight for tea (as we don't have all the ingredients in stock), which we saw earlier on Saturday Kitchen: https://www.bbc.com/food/recipes/chi...and_peas_78882
Sadly no pics, but I'll provide some later!;)
Marco.
Went quite well for a first in ages.
Pasta turned out but was probably not best for lasagne, as fresh tends to turn mushy in this dish.
Still worth scoffing though [emoji4]
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Lasagne looks good :) miss my gas oven for things like this
Homemade chicken veg soup
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Leftover Lasagne with Walnut, Fig and Rocket in Olive Oil and Balsamic.
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Make yer own stock, ya lazy fecker!:ner:;)
It'll be FAR better than any bought pish. Nice soup, Grant:)
Marco.
:lolsign:
You can freeze stock, you know, so that you have access to it if need be! We freeze ours into ice cubes, which can then easily be defrosted and used when necessary:)
Marco.
Aye, but Justers has a big one (and a freezer, too)... Well, so he says!:D
Marco.
Lol@"freezing stock is for losers":eyebrows:
Marco [obviously a resident 'loser'].
P.S I could reply by saying: 'Supermarket stock is for losers', but I'm too much of a gentleman, lol...;)
Tonight's efforts on the way...https://uploads.tapatalk-cdn.com/201...87330d6b6a.jpg
Nah this week's sandwich bread dough and steak, carrots, peas, new pots.
Boring but hey. Dough now about right... 20% wholemeal.https://uploads.tapatalk-cdn.com/201...8b3b6cc887.jpg
Steak was good but nevermind that.
More meals out of this. Looks lovely in the flesh not convinced by the photo.https://uploads.tapatalk-cdn.com/201...2e9a931a91.jpg
Looks fine if lopsided. But home bread is allowed to be
There was a big spud and half a tin of baked beans that needed using, so cheesy baked potato with chopped mushroom and tomato filling, with baked beans.
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The trouble is I drop it into a cast iron pot at 240 degrees C. There's not much scope for moving it once in if it lands off balance.
Really need a cast iron skillet that doubles as a pan, so you can put it on the skillet and cover with the upside down pan. Don't need to drop it in then.
Will get one some day.
I like mushies too, especially 'magic' ones....:eyebrows:
Anyway, today's earlier scran... Man-sized pork chop, seared in the griddle pan, and served with a brandy and fresh peppercorn sauce, rosemary and garlic roasties and some fresh mixed veg:
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Marco.
What! No mushie peas. Ner
Lol... Del likes those when I have a fish supper! Talking of which, did you get the one you were thinking of having the other day?:)
Marco.
Can't get a decent fish supper in the soft south. The seem to think a thick lump of cod in soggy batter qualifies.
Not like Lanarkshire where if you ask for a special fish supper you generally get two pieces of lovely haddock in breadcrumbs.
I miss the other stuff you get north of the Border in a chippie as well ... haggis, black pudding, pakora ...
Yeah, tell me about it, Tom! :doh:
However, I've found one locally, run by a guy from Coatbridge, and he only uses fresh fish, not frozen muck, like most of the bollocks places here do, and the batter is so thin and crispy. He even sells haggis and black pudding!:)
Marco.
A good idea in the chippy is to ask for a fish they have to cook fresh for you, usually haddock or plaice, always much nicer than some baggy old lump of soggy batter that's been sitting in the warmer.
Good tip that, Ian:)
Unfortunately however, down here, it's pretty much wall-to-wall cod, regardless.
Marco.
Last night’s steak & cannoli
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Fancy.
Cannoli look very good, Roy! One of my favourite things to eat, when done well:)
Marco.
Steak again tonight and had to eat 2 portions of cheesecake as other half was full [emoji29]
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Eggs with spinach, mixed rice and plenty of parsley sauce.
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Had to use up some stuff so made an Italian-type bread thingie with Olives, sun-dried tomato and Figs.
Tastes pretty good (to me anyway) [emoji13]
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