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Tonight:
A 500g 28-day matured rump steak, with grilled tomatoes, green beans, peas and boiled potatoes. Freshly made English mustard on the side.
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Enjoyed with a 2016 Réserve des Tugets, Madiran
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From the Madiran region of Gascogne.
Tannat, Cabernet Sauvignon and Cabernet Franc grape.13% ABV £7 a bottle from Tesco, and despite the low price it is surprisingly good.
An orange for dessert.
Looks good. Did this a couple of nights ago substituting olives for sliced red chilli. Much better than I thought it would be.Quote:
Originally Posted by mightymonoped
https://www.bbcgoodfood.com/recipes/...table-traybake
General fish advice for anyone with a Waitrose nearby.
Waitrose do not keep fish out for more than 24 hours.
Go late during working week Monday, Tuesday and Weds. I have picked up some amazing bargains recently. Huge tuna steaks and sea bass fillets at an absolute fraction of normal retail.
Yesssss... The Berni Inn is back!! :DQuote:
Originally Posted by Barry
Did you make your own mustard? Impressive:)
Marco.
Yes - it's easy enough to do using mustard powder. It just takes a little time but the taste is better. :)
(BTW, I've replaced the image with a better one.)
What did you think of my chilli con carne (post 7900)?
Lol - missed that one... Love the 'artistic arrangement' of the broccoli! Smacks of 'I must get my five-a-day in', no matter what:DQuote:
Originally Posted by Barry
Jon. that chicken looked TOPS, and packed full of flavour! Just my kind of thing (plus epic baking as usual):thumbsup:
Granty doing puds too - what next?:D Love it, though!
Marco.
Lunch today was.
A fillet steak I sous vide yesterday to 60c for 2hrs then rapidly cooled and refrigerated. Butchers steak too. It was salted and peppered with just a tiny bit of oil. The after cooling opened, dried and resealed. Veg were done same way but at 85c.
All worked out great so not much work today. I did too much yesterday and ended up in bed. https://uploads.tapatalk-cdn.com/202...98b0045b92.jpg
Half a sardine disaster.
Lash up of sweet Romano pepper, 87p of fresh sardines, spring onion, red chilli, salt, pepper, Vittoria tomatoes and love.
Filleting the sardines 20 minutes. Cooking 5 minutes.
Good slug of lemon chilli sauce added.
Disaster for the sardines, enjoyment for me.
I predict this last piece will be better cold than it was hot. Which was still good.
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Oh that look good. :)Quote:
Originally Posted by User211
No Tea tonight. Not Cooking Not Speaking.