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Nice one, lol.... Glad you liked it. Have you tried the Welsh cakes?
Nah, when I have roast chicken, I like it covered in a nice crispy skin (which has been infused in garlic and rosemary) and served with lots of gravy!:)
I like it moist:eyebrows:
Marco.
Lol. Yup cakes all gone
Dinner is great
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That looks tasty! [emoji106][emoji4]Quote:
Originally Posted by struth
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Bigham's Chicken and Mushroom pie and rosti. Super easy meal just bung in oven. Boozy tasting - ingredients list sherry and white wine vinegar - excellent really. Not cheap but then quality never is. Bonus is the ramekins the two pies came in. Excellent for freezing home made chicken liver pate in, or slice some ham, egg and cheese in plus whatever and bake.
Followed by a Fab.
Pie two days past its use by, but still excellent. If I die you know why.https://uploads.tapatalk-cdn.com/201...a68d28fba4.jpghttps://uploads.tapatalk-cdn.com/201...706d9cbd61.jpghttps://uploads.tapatalk-cdn.com/201...83e7958b83.jpg
Wiz up 6 tomatoes with 6 gloves of garlic and some basil, salt and pepper. Fry bacon and shallots whole. Remove bacon and shallots but leave bacon fat. Toss in the tomato mix, a shed load of hot smoked paprika or whatever hot sauces or chillis you like, and cook the pasta in the tomato sauce, chopped up bacon and shallots with the lid on.
You'll need to add water as you go along as the pasta will drink it. Then before the pasta is just cooked, add the eggs and cheese and replace the lid. Sweat it. Use the cheese I have used. It melts wonderfully.
Seriously nice - break the yolks just before you eat it.
Bowl licking good, folks. Really.https://uploads.tapatalk-cdn.com/201...053c402513.jpghttps://uploads.tapatalk-cdn.com/201...f76d70f3ec.jpghttps://uploads.tapatalk-cdn.com/201...ceee172392.jpghttps://uploads.tapatalk-cdn.com/201...62a20011f5.jpghttps://uploads.tapatalk-cdn.com/201...4ab7aa9ab3.jpg
On the off chance somebody actually tries to make this, don't put that much bacon in it. That's for BLTs for work[emoji3]
Looks nice, Justers... Similar to what I've had before in some Spanish restaurants, but without the pasta, and the bacon would've been replaced with Chorizo:)
Marco.
Yesterday's extra is today's pork satay
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Delicious it is too
Cooking the pasta in the sauce works really well. It comes out impregnated with the sauce. Lovely.Quote:
Originally Posted by Marco
Like the look of that too, Granty. Moistness is the key;)Quote:
Originally Posted by struth
Marco [hates dry, 'dead' looking food].