Making a sweet n sour..
This is the veg https://uploads.tapatalk-cdn.com/201...ba1c8d957e.jpg
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Making a sweet n sour..
This is the veg https://uploads.tapatalk-cdn.com/201...ba1c8d957e.jpg
Some peppers flash fried in good olive oilhttps://uploads.tapatalk-cdn.com/201...732f977c61.jpghttps://uploads.tapatalk-cdn.com/201...6b727746f4.jpg
Lemon basmati rice bed and.... https://uploads.tapatalk-cdn.com/201...7dab644f31.jpg
good oil. not sure if i got it there. probably did...
today its ham hock, leek and potato gratin.
Looks goodhttps://uploads.tapatalk-cdn.com/201...7dfcf93456.jpg
this is rather good:eyebrows:
Sainsbug's ready shite.
Pretty edible, actually.
https://uploads.tapatalk-cdn.com/201...6e7e954aaa.jpg
Some of them are bloody good food for a ready meal. They have come a long way
I'm saying nowt;)
Marco.
I had pie & mash, no pictures obviously :D
Today's lunch: haddock and parsley fishcake with two side salads, one consisting of onion, cabbage, cucumber tomato and fresh dill, and the other, green beans, soy beans, peas and new potatoes, with fresh mint, chilli and olive oil:
https://imagizer.imageshack.com/v2/1...924/XpGOjr.jpg
https://imagizer.imageshack.com/v2/1...921/OZ0V5w.jpg
...washed down with a nice chilled jug of orange cordial!:cool:
Marco.
Surprised no-one's commented on our original 1960s 'refreshments set' (jug and glasses)... £2 from a charity shop!:D
I think it's rather cool:)
Marco.
Not bad for two notes... They just don't make things like that anymore. Probably something that Woolies would've sold, back in the day:)
Yes, was a nice wee munchie. Not allowed anything else now until tomorrow! You'll know the reason for that if you've been reading the weather thread;)
Marco.
Jalapeno & Cheese Bread
https://uploads.tapatalk-cdn.com/201...eefbc157b6.jpg
Sent from my iPhone using Tapatalk
Interesting!:cool:
Marco.
Too right, mate. Perhaps, just to enhance it slightly, with a slice of Jamón Ibérico on top, and washed down with a nice glass of Rioja!:cheers:
;)
Marco.
Ah I see... The pic is of some weird bloke, who looks like he's in the back seat of a car. So was it the rectangular plate you liked?:)
Marco.
Yeah. I wondered if it was more of a serving plate.
For your curiosity, Marco.
https://media.tenor.com/images/3bb8e...88ae/tenor.gif
Yup, a small serving platter... https://direct.asda.com/george/home-...efault,pd.html
But for those of us who like some space around our food, so it can be arranged nicely to look good - it's just a plate!:eyebrows:;)
You'll see pics of some king-sized scallops (in their shells) on them on Sunday:)
Marco.
Shopping delivered
Got a pack of these as the weather's ice https://uploads.tapatalk-cdn.com/201...0fa2d400ce.jpg
Buttered chicken jointhttps://uploads.tapatalk-cdn.com/201...d8027e9a90.jpg
these meat packs were 3 for £10 from Tesco. great value as this chicken is only 3.30 and is a good chunk of meat
Some of the scran and booze we enjoyed yesterday... First up, a trio of steamed fresh king-scallops, in their shells (sourced from our local fishmonger), served with different accompaniments, with the main flavours being fresh ginger, garlic, coriander and spring onions:
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Some of the accompanying veg... Dauphinoise potatoes, and broccoli/cauliflower Mornay:
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Rack of lamb with bits of herb crust (made from pistachio, garlic and rosemary)/mint sauce (made with fresh mint from the garden), with some of the above veg:
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A couple of the wines we had from our 'cellar' (there were lots more, lol):
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And pud, which was home-made poached pear in red wine, with some home-made crème caramel:
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That was especially delicious!:cool:
Marco.
Wow Marco, bet there was a lot of work involved making that little feast :stalks:
I particularly like the way the pear is still fully intact on the stem, delicate touch required slicing that bad boy!
Cheers, John. How's you, btw? We always push the boat out on Easter Sunday, especially with up until then having given up all alcohol for six weeks!
We made up for it though, yesterday, as what you didn't see were the Vodka Martini cocktails, Sauvignon Blanc, which went with the scallops, and later the dessert wines and liqueurs, followed by coffee and petit fours... :eyebrows:
Yeah, a lot of it was prepped on Saturday (the 'donkey work' done), but of course stuff like the scallops had to be steamed fresh on the day. It was fab, and most importantly, my 86-year old dad loved it!:cool:
Marco.
You could have made a bit more effort Marco.:lol:
I’m good thanks. Sounds like you were all well oiled then, quite right after your abstinence!
I admire the way you treat your dad and it sounds like he’s good company and appreciative too.
My wife cooked a great meal on Friday night for my brother and his wife for his 50th birthday (also going out for a family breakfast tomorrow to celebrate, looking forward to that!). We don’t do the fancy fayre that you guys do (which looks so awesome) as I guess we never grew up with it but we had roast loin of pork, stuffing, mashed and roast potatoes done in goose fat, proper steeped peas, carrots, gravy, whole onions cooked in with the meat and a peach melba fresh cream roulade, raspberry ripple Italian ice cream and Victoria sponge birthday cake, all home made. Yum...making myself hungry now!
Here's a quick photo of the Victoria sponge cake. It's double layer, each layer is around 2" thick with a good dollop of Tiptree seedless raspberry jam and a thick layer of vanilla butter cream in the middle so about 4 1/2 to 5" deep. Wouldn't like to think how many calories are in it.
http://i1229.photobucket.com/albums/...DE235D2665.jpg
Good work, Marco and family.
Glad to hear you're well, mate. Yeah, not that we're big drinkers, but you always appreciate a few glasses of wine when you've been off it for so long! And now with the lovely weather we're having, I can enjoy a nice cold beer after I've been out in the garden all day:)
In terms of my dad, we've always been very close (as I was with my mum), as indeed most Italian families are. After all, our parents worked hard to look after use when we were young, so it's only right that we return the gesture when it's our job to do the looking after. He's brilliant for his age, and loves his gardening, going out for walks and stuff, and at the moment totally self-sufficient. He lives in his own house, 2 mins away from us.
That meal sounds fab, and also right up my street! Good home-cooking like that is hard to beat. We don't always have "fancy fayre", but will push the boat out on Sundays, as that was always traditionally the day where we enjoyed something really nice, and especially on special occasions, such as Easter, Christmas, etc, or when we have friends or family round, who usually return the compliment.Quote:
My wife cooked a great meal on Friday night for my brother and his wife for his 50th birthday (also going out for a family breakfast tomorrow to celebrate, looking forward to that!). We don’t do the fancy fayre that you guys do (which looks so awesome) as I guess we never grew up with it but we had roast loin of pork, stuffing, mashed and roast potatoes done in goose fat, proper steeped peas, carrots, gravy, whole onions cooked in with the meat and a peach melba fresh cream roulade, raspberry ripple Italian ice cream and Victoria sponge birthday cake, all home made. Yum...making myself hungry now!
Here's a quick photo of the Victoria sponge cake. It's double layer, each layer is around 2" thick with a good dollop of Tiptree seedless raspberry jam and a thick layer of vanilla butter cream in the middle so about 4 1/2 to 5" deep. Wouldn't like to think how many calories are in it.
http://i1229.photobucket.com/albums/...DE235D2665.jpg
Hope your brother had a nice birthday, which I'm sure he did. Not big on cakes myself, but that one looks top notch! I could happily have a nice slice of it as part of an afternoon tea!:cool:
Marco.
gonna get abuse for this but having macaroni cheese with roasted veg:eyebrows: need to use up a few things :ner:
Not at all, that looks rather nice! Glad you don't waste stuff either, as it's sacrilege throwing good food away. We've got plenty of leftovers from yesterday, which will do us for lunch! I'm going to do some more cocktails later though, as Del really enjoyed them yesterday, and she's been working hard!:)
Marco.
they were both lovely but didnt really compliment each other. still the veg was very sweet, as good roast ones should be, even the courgette
Perish the thought, old boy - that's the butler's job [if the sommelier's on holiday]!:D
Anyway, I replicated the vodka/Martinis today and we enjoyed those with some canapés, before lunch (home-made anchovy, garlic and mayonnaise pâté, with sliced gherkins and peppers on top of some sour-dough toast):
https://imagizer.imageshack.com/v2/1...923/0A0WzZ.jpg
...ever the bon vivant, lol!:eyebrows:
'Leftovers' from yesterday's repast, enjoyed in the beautiful Wrexham sunshine, al fresco:
https://imagizer.imageshack.com/v2/1...924/jTg2TZ.jpg
It often tastes even better the next day!:)
Marco.