Pasta again! prosciutto & ricotta cappelletti (M&S) with a sauce made from last night's leftovers
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Pasta again! prosciutto & ricotta cappelletti (M&S) with a sauce made from last night's leftovers
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Looks tasty, Roy:)
Marco.
Being a healthy boy as I’m starting to feel a bit better today.
Veggie burgers on homemade rolls, with fried onion, tomato, jalapeño, mustard, mayo and ketchup, topped with grilled cheddar.
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Some quick snaps from my birthday lunch today at Tyddyn Llan: https://www.tyddynllan.co.uk/north-wales-restaurant/ I decided to go all fish, as I don't often have access to lobster or turbot...
Starter was Grilled Lobster with Ginger, Coriander and Lime Butter:
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My main course was Roast Turbot with Coco Beans in a Dill and Mustard Sauce:
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Both were superb!:)
Dad's main course was Wild Sea Bass with a Laverbread Beurre Blanc:
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Overview of table:
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The wines, both of which were outstanding examples of regional French wines from small/low-production, specialist vineyards:
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Forgot to take pics of my dad's starter of Calves' Sweetbreads with potato and olive cake, tartar sauce, which he loved, and also Del's veggie food:doh: We were just too busy talking and eating!
However, the food and surroundings were superb, and great time was had by everyone:cool:
Marco.
Cheers, mate. Yeah it was great, and the setting is just gorgeous, with pre-lunch drinks and canapés served outside on tables under cover in their beautiful grounds, whilst you peruse the menu and (extensive wine list):
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Main house:
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...then the (highly attentive and friendly) staff escort you through to the rather lovely dining room:
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Highly recommended for a special occasion!:cool:
Marco.
Check out the pdf: https://www.tyddynllan.co.uk/downloads/winelist.pdf
It's a carefully compiled list of quality vintages, with some unusual selections. What also impressed me was that they also sell an extensive selection of reasonably priced wines by carafe, which is rarely seen these days and offers excellent value for money:)
Marco.
Hi Gaz,
Cheers mate, it was quality. Quite different from what I had for my birthday, though!:eek::D but a veritable example of how even the simplest of foods, done well, can be fab!
Different from Nardini's, as I get haddock there, but as you've pointed out the batter is one of the best I've had. Incidentally, if you're in Largs again, the best fish and chips, although it's just a takeaway, is Gino's in the Main St: https://www.google.co.uk/maps/uv?hl=...oiowCnoECBkQBg
Much cheaper than Nardini's and for me, better. Check it out next time you're there:cool:
Marco.
Btw, check out these pasties [known locally as 'oggies'] for sale in a shop in nearby Llangollen:
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They look fab, don't they? I nearly bought some, but it was a blistering hot day (and at the time forecast for more of the same), and something I class as 'winter food', pies, pastry foods, etc, so decided to leave it and return when the weather is cooler, so I can enjoy them fresh in (for me) the right conditions:)
The shop is only 25 mins away by car, so not a problem!:cool:
Marco.
proper pasty an oggie :lol: a cornish delight
So these originate in Cornwall? Sorry, I'm not really 'up on' such things:)
Marco.
All looks great. A nice birthday treat.
I had tortolini in butter sauce last night.
Rather good they were toohttps://uploads.tapatalk-cdn.com/202...f11c1b2976.jpg
Ah, okies. Noted. I'll defo give one a go, as they look great - proper homemade from scratch!:)
Cheers, mate. Did you mean tortellini?;) Unless the spelling was wrong on the packaging....Quote:
Originally Posted by struth
Yeah, they look good. I presume the green bit is sage, as sage and butter is a classic sauce to have with them.
Marco.
I studied it for an hour or so online beforehand (I generally know my way around a good wine list), looking as I usually do, for the best 'slurp per pound' options, as I dislike paying any more than £50 a bottle for fine-wines in good restaurants, so I that's the limit I set, and hopefully can undercut it. The two I chose were just under £40 each.
With French wines, it's always best to avoid the most famous regions/domaines, as you just end up paying through the nose for those wines in restaurants...Plus, for me, they're too much of an 'obvious' choice'! I prefer going more 'left field', and in that respect regional wines from off the beaten track in France, particularly the south west, often produce some nice surprises and usually offer great VFM:)
Marco.
Thought so... Nice one, that's a classic. Del makes it often. Nice simple, tasty sauce, which showcases the all-important pasta!:)
Marco.
Yeah defo, as you'd expect in somewhere like Largs. There's also a fab one in West Kilbride, forget the name. Been there for years. For me the best chippies in Scottish seaside towns is where the bar is set for a quality fish supper, and sadly too often down here they fall WAY short of that standard....! :rolleyes:
Marco.
Sliced sausage for breakers [emoji23]
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You know the answer then, don't you, mate?
Start up yer jalopy [it'll be badly needing a damn good run] and get back outside into the big, bad world again (as if you can 'educate' shops to the fact that you're ENTITLED NOT to wear a face mask, it's as safe now in Scotland as it'll ever be), and then do your own shopping, thus putting YOU in control of everything, not relying on fooking deliveries, which as you've highlighted simply can't be relied upon!:)
Seriously though mate, there *has* to come a point soon when you stop being a prisoner in your own home, and start living and enjoying some freedom again.
:exactly:
Marco.
Nice... I went continental with an all-butter croissant (filled with Tiptree 'Sweet Tip' raspberry jam), pain au chocolat, pink grapefruit and fresh peach juice, plus of course the obligatory kapperchino!
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I doubt you'd get better in any posh coffee shop!:cool:
Marco.
The turbot above looks good, Marco.
If you are ever in St. Ives check this place out. Best turbot I have ever had.
https://www.porthminstercafe.co.uk/
That mussel dish I did above was outstanding cold for some reason.
Some deli bites. Scotch egg of reference quality - better than I can make. Pea, mint, broad bean, feta and spring onion salad nice too. Ate the sausage roll without thinking about taking a pic. Also excellent.
https://www.themalldeli.co.uk/
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Yeah, it was A, dude... Nice Scotch eggs! And yes, if I'm ever in St Ives again I'll check that place out:)
Marco.
For today's lunch, Del's classic Zucchini Parmigiana (made with green and yellow zucchini/courgettes from our garden). Here it is just out the oven - all bubbling and unctious:
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And plated up, served with some nice crusty bread:
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BIG yumz!:)
Followed by an assorted cheese board with crackers [Brie de Meaux, Taleggio, Shropshire Blue, Welsh Slate-Cavern Aged Cheddar and Gruyère AOP Reserve]:
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....all washed down with a superb Chilean Malbec Gran Reserva (from Lidl for £6.50), which is a total Billy Bargain! For this quality, you're talking £13-15 elsewhere!:cheers:
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Happy days:cool:
Marco.
nice ... soak up the juices with the bread.. lovely
Had a glut of tomatoes this year (mainly San Marzano), so decided to put them to good use and made a sauce for Ragu, pasta, pizza topping or whatever.
The toms (there were a lot lot more than in the pic) and onions were from my garden and the garlic and Basil from my parents.
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Super tasty and you can’t get a lot fresher than from plant to sauce in a afternoon, plus no additives in there.
Nice... San Marzano are the real deal for making quality tomato pasta sauce. What sort of pasta will you be using to serve with it?
If you want to be authentic, then spaghetti, rigatoni or penne is the one, otherwise use wot ya like!:D
Marco.
P.S Sometimes adding a little highly-concentrated tomato puree to the sauce (if you haven't done so already) adds a touch of sharpness, to balance out the natural sweetness of fresh tomatoes, and accentuates the tomato flavour.
Another Waga recipe modified slightly.
The key ingredient making this so good was the sausage. Looks like chorizo but tastes quite different. Pricey, discounted and still pricey, but worth it. Great stuff.
Egg, brown sugar, garlic, chilli, Pak Choi, soy, beansprouts, chicken etc.
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Chicken and chips.
Corn-fed Free-range Chicken with an Indian Yoghurt Crust..... and chips. [emoji23]
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Yup, precisely why i chose to grow them this year.
Nope, not adding anything that isn’t home grown.
If i start adding commercial products then i may as well have bought the sauce from a supermarket in the first place.
I’ve no idea how many fresh home grown tomato sauces you’ve made, but mine certainly needs nothing to accentuate the flavour other than the fresh Basil, onion & garlic.
That said, when the next batch comes on song, i’ll roast the tomatoes instead of chucking them in a pot and add a splash of white wine with the alcohol burnt off first, which is what i always use when making any meat sauce.
Lol - well in terms of my Italian mother and grandmother in Italy, probably more than you've had hot dinners!:ner:;)
I'm only talking about a teaspoon full, as both always did, and to my palate works nicely, in the way described. Anyway, it's up to you. However, if you're seeking authenticity, then white wine should never go near a tomato pasta sauce!:nono:
You still haven't said how you're going to serve it (with which type of pasta)? In any case, I look forward to seeing the finished results:cool:
Marco.
Churz, dude... Yeah, defo, go for it! I like the look of that pasta with salsiccia piccante. It's a classic ingredient used in southern Italy, but also in the north, as we also have it in Tuscany, but it's not quite as hot.
If you can find a good Italian deli near you, they'll sell it fresh, and when adding it to, say, a ragu sauce with some pappardelle, it's sensational! Rather like the difference between using guanciale, as opposed to just ordinary pancetta, when making carbonara:)
Marco.
Ok, but that's not really clear when reading this sentence:
That sounds like you're saying with the next batch of tomato sauce you make, you'll be adding a splash or white wine to it, as you ALSO do when making a meat sauce. Therefore, white wine is being added to both.Quote:
Originally Posted by In the Sticks
Oh, and again if you want to be authentic and are adding wine to a meat sauce (which many Italians don't) then it should be red wine, preferably something like a good Chianti. But, if you prefer the flavour white wine imparts, then that's all that matters!:)
Marco.
Lol - then it isn't an authentic Bolognaise/ragu, it's simply a Jonny-boy special!:ner::D
Doesn't mean that it won't be tasty, though! I'm sure it would be. Btw, have you tried using veal mince, as well as pork and beef mince, in your Bolognaise sauce? That makes all the difference, and is generally what's used in Italy: a combo of all three types of meat:)
Marco.