Ah, I see. In that case, I'll let you off the hook!;)
Marco.
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Wrong way round, mate, and unfortunately typical of how it's served in pseudo-Italian restaurants in the UK, as some horrible sloppy mess...:doh::rolleyes:
It's ALL about the pasta! Proper, authentic, lasagne should look like a thickly layered cake, and quite dry, with small amounts of cheese and meat sauce, in between thin sheets of pasta (top layer should always be golden and crispy), like this:
https://imagizer.imageshack.com/v2/1...922/exP640.jpg
If you served that in Italy, with chips, they'd throw it at you!!;)
Marco.
Yup but i make mine with chunky minced beef, so spaces between are bigger. Horses and courses come to mind, and you should be grateful im not frying mars bars
Lol - indeed. I'm simply being pedantic for effect, and perhaps to educate those who don't know any better, but the most important thing is you're cooking nourishing home-made food, so keep it up:)
Just don't have too many supermarket ready-meals, as the fat and salt contained in those things is horrendous, and the low salt/fat stuff tastes of nothing! It's an affront to real food.
Marco.
In the UK we consume more ready-meals than all of Europe combined, that's a truly shocking and disturbing statistic - and we wonder why we have an escalating public health and obesity problem?
I know that's a simplistic view, but it is a huge contributory factor. Cooking real food with real ingredients is the only sure fire way in assisting and maintaining a healthy lifestyle . . . and don't get me started on low calorie/low fat so called healthy eating meals :doh:
I’m generally too lazy - or too busy eating after cooking - to post on this thread but at Marco’s prodding on another thread, here’s what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.
Top dish which you can’t really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.
On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).
On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.
At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.
All washed down by a nice Negroamaro from Puglia.
Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.
Anyway here's yesterday:
https://i.imgur.com/RU4vcwA.jpg
Now that's what I call a meal Tom :thumbsup:
We're popular up here for a while. I might add Ive not tried one but don't see why not. I like battered banana and pineapple
Just a couple of cheeseburgers tonight
https://uploads.tapatalk-cdn.com/201...2916705040.jpg
That's me committing the cardinal sin of throwing two courses together (well I was on my own!) :lol:
Anyway, it was all cooked with love, so it tasted Italian! :D
It was delish, Tony. Here are a couple of (unfortunately crap) pics I took:
Aubergine Parmigiana, with pine nuts sprinkled on top. This was a nice touch that gave the dish another enjoyable texture and flavour. The aubergine used was also freshly picked from my dad's greenhouse:
https://imagizer.imageshack.com/v2/1...924/JAIlVX.jpg
And the roast goat [which itself came from a local farm], served with various fresh vegetables and roast potatoes, along with creamed spinach with nutmeg, plus some of the aubergine:
https://imagizer.imageshack.com/v2/1...922/16iZ7Y.jpg
As you can see, I don't like having too much food on my plate at once! It's easy enough to take more later, if I want it - and I did:)
Marco.
Tom, that spread of yours above looks absolutely FANTASTIC, and just the type of food I like to eat! Congrats too, on your choice of wine and for seeking to spoil your guests in that way, which is also what we do when folks come to visit:cool:
I look forward to seeing more of your foodie creations, so please don't be a stranger to this thread in future!:)
Marco.
Sausage stew & Chilean Pinot noir
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Forgive my posting here but I couldnt think of anywhere else to put this one [emoji4]
Just been trawling through my photos online and found this image of the Pigs in a Muddy Hot Tub Birthday Cake I made for my good woman Gegs last year.
Chocolate sponge, ganache, marzipan pigs and KitKat bars were all snuffled up by the guests [emoji13]
https://uploads.tapatalk-cdn.com/201...022b654140.jpg
Sent from my iPhone using Tapatalk
Great fun. Bet it tasted great too
Homemade banana bread with strawberry jam. Yum
https://uploads.tapatalk-cdn.com/201...f431b9dc7f.jpg
Hoisin beef stir-fry
https://uploads.tapatalk-cdn.com/201...3261e86d66.jpg
Looks nice Grant.
I must do more Chinese style meals. Not done one for ages.
Having a Romanesco cauliflour and pasta cheese bake tonight.
Previous Winter stodge... the pie collection
Chicken & Pancetta with Warm Water Pastry
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Chicken & Mushroom
https://uploads.tapatalk-cdn.com/201...1cfba6a72f.jpg
Steak & Kidney Pudding (with half a dozen oysters in the mix)
https://uploads.tapatalk-cdn.com/201...6f9edffcad.jpg
Sent from my iPhone using Tapatalk
My special pork. Smell and tastes superb. Daughter tried to nick it. Lol
https://uploads.tapatalk-cdn.com/201...d5f622a490.jpg
Some weird fish. Never heard of it.https://uploads.tapatalk-cdn.com/201...53cdf870dc.jpg
lol... sole i think
My pork with some mashed potato I had in fridge. Worked ok surprisingly
https://uploads.tapatalk-cdn.com/201...e7c8f6ed57.jpg
No I wanted to experience the fish and nowt else as I have never had it before. So simply fried in extra virgin with salt and pepper.
Unfortunately it tries to kill you. It is seriously hard to eat. Full of 1.5 cm bones and filleting would be close to impossible as bones stick out along the plane of a fillet.
I got a bone stuck in my throat and resisted the temptation to gag or cough. Got it down with the fried new potato.
You could not serve it to anyone, really, at a social event. You have to use fingers.
Flip side is it was bloody lovely with a bit of lemon juice. Like a cross between cod and skate in terms of texture.
Doesn't look great cooked, either. A veritable British oddball of a fish!
https://uploads.tapatalk-cdn.com/201...17399d2e00.jpg
Had a nice piece of fresh cod, pan fried in a small amount of olive oil, with a small amount of salt, pepper, garlic, ginger and paprika. Served it with mash and mixed veg. Was v nice, enough left over for tomorrow. Thankfully, no bones.
Looks good, Justers - like yer spuds! But I can also see what you mean by the bones:eek:
Probably one you'd need to get the tweezers out and pluck before cooking... I suspect too much of a ball-ache to buy again?
Marco.
Your a brave man Justin getting that down your neck!
Looks lovely, so much easier to eat bony fish with your fingers.
The bones and inability to fillet is why it isn't popular I guess as it does taste good. Fish curry with it would have been inedible in retrospect.
Hm I doubt I'll see it again but I might go for it depending on mood. Definitely no rush though:D
Might be better baked. Turning it over in the pan just ruffles up the bones!
You're not wrong, Jim:D
Wonder if that was the same sort of fish that choked the queen mother? Love the idea of a roastie solving the choking on a bone eeh it made me laugh.
What made me smile is I put the carcasses in the bin sack and left the sack outside the back door. My cat carved a whole in the sack with extreme precision, and lifted the carcasses out. I found two sets of bones fully stripped of any flesh.
The bones don't seem to have caused him any concern. Seasoned pro, obviously:)