OK, What's For Lunch or Tea Today?

Today's repast, enjoyed al fresco in the Wrexham sunshine:

To start... Fresh spinach and ricotta Girasoli, with a fresh sage and butter sauce/grated fresh Parmesan:

https://imagizer.imageshack.com/v2/1...924/XKdzX8.jpg

Followed by Indian-spiced, fresh whole sea bass on the bone, with slices of fresh lime and corriander, cooked on a charcoal BBQ:

https://imagizer.imageshack.com/v2/1...921/X1QVci.jpg

Served with spicy Indian rice, with among other things in, sultanas and cashew nuts:

https://imagizer.imageshack.com/v2/1...921/jxcwQz.jpg

All washed down with a rather fine chilled rosé, from Bordeaux:

https://imagizer.imageshack.com/v2/1...923/JoCPIV.jpg

<Burp> It was great!:D

Marco.

Quote:

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Originally Posted by Marco

Today's repast, enjoyed al fresco in the Wrexham sunshine:

To start... Fresh spinach and ricotta Girasoli, with a fresh sage and butter sauce/grated fresh Parmesan:

https://imagizer.imageshack.com/v2/1...924/XKdzX8.jpg

Followed by Indian-spiced, fresh whole sea bass on the bone, cooked on a charcoal BBQ:

https://imagizer.imageshack.com/v2/1...921/X1QVci.jpg

Served with spicy Indian rice, with among other things, sultanas and cashew nuts:

https://imagizer.imageshack.com/v2/1...921/jxcwQz.jpg

All washed down with a rather fine chilled rosé, from Bordeaux:

https://imagizer.imageshack.com/v2/1...923/JoCPIV.jpg

<Burp> It was great!:D

Marco.

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Scrumptious!


Sent from my iPhone using Tapatalk

Quote:

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Originally Posted by mightymonoped

Haha! “Healthy” meant not full of shit that shouldn’t be in a sweet n sour.

Used to go to a great Chinese restaurant in Liverpool with my dad called the Yung Wah (sp?). It’s S&S was always fairly clear and tasted unbelievable.

Found a reasonable substitute over the years.

4 Tbls Sugar
6 Tbls White Wine Vinegar
1 Tbls Soy
Loads of Pineapple Juice
Cornflour to thicken.

[emoji4]

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Lol, interesting and sounds good! However, I suspect that there are other types of S&S dishes, from the likes of Hong Kong, which look more 'typical' in colour [I believe that some food colouring is used in restaurants in China], but which are just as authentic, as Chinese food is very regional, but then I'm not an expert:)

Marco.

Quote:

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Originally Posted by Marco

Lol, interesting and sounds good! However, I suspect that there are other types of S&S dishes, from the likes of Hong Kong, which look more 'typical' in colour, but which are just as authentic, as food there is very regional, but then I'm not an expert on Chinese food:)

Marco.

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Absolutely, this one is my personal preference though. Easy to make and I don’t lose any sleep over it (which generally happens to me with a lot of Chinese takeaways.


Sent from my iPhone using Tapatalk

Ah, the old MSG, thing... Yeah I know what you mean. Fortunately, that doesn't seem to affect me, but then I don't have Chinese takeaways very often, plus tend not to eat late at night. I rarely eat anything past 7pm in the evening, other than perhaps a bit of fruit.

Marco.

This might just be the best thing I have eaten all year.

Mushrooms and chorizo in yellow pepper and leak all smothered in extra virgin olive oil and Piri Piri sauce.

Ray wing in white wine, lemon, a few capers, olive oil and butter. Lots of salt and pepper.

Everything just tasted fantastic. Pan deglaze with white wine really helped it along.

Just made the veg up, but the ray wing recipe is pretty common. Just don't use too many capers, or you'll wreck it with too strong a caper flavour.

I usually do skate wing but this ray wing was superb.

Granted it doesn't look great.

https://uploads.tapatalk-cdn.com/201...625afc2026.jpg

Quote:

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Originally Posted by User211

This might just be the best thing I have eaten all year.

Mushrooms and chorizo in yellow pepper and leak all smothered in extra virgin olive oil and Piri Piri sauce.

Ray wing in white wine, lemon, a few capers, olive oil and butter. Lots of salt and pepper.

Everything just tasted fantastic. Pan deglaze with white wine really helped it along.

Just made the veg up, but the ray wing recipe is pretty common. Just don't use too many capers, or you'll wreck it with too strong a caper flavour.

I usually do skate wing but this ray wing was superb.

Granted it doesn't look great.

https://uploads.tapatalk-cdn.com/201...625afc2026.jpg

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Bet that tasted fab. Nice choice!


Sent from my iPhone using Tapatalk

Interesting, Justers, as I love strong flavours:)

Marco.

Quote:

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Originally Posted by mightymonoped

Bet that tasted fab. Nice choice!


Sent from my iPhone using Tapatalk

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Chorizo arguably (definitely) overcooked but it went nicely chewy and drenched the mushroom with chorizo juice. Fab.

Quote:

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Originally Posted by Marco

Today's repast, enjoyed al fresco in the Wrexham sunshine:

To start... Fresh spinach and ricotta Girasoli, with a fresh sage and butter sauce/grated fresh Parmesan:

https://imagizer.imageshack.com/v2/1...924/XKdzX8.jpg

Followed by Indian-spiced, fresh whole sea bass on the bone, with slices of fresh lime and corriander, cooked on a charcoal BBQ:

https://imagizer.imageshack.com/v2/1...921/X1QVci.jpg

Served with spicy Indian rice, with among other things in, sultanas and cashew nuts:

https://imagizer.imageshack.com/v2/1...921/jxcwQz.jpg

All washed down with a rather fine chilled rosé, from Bordeaux:

https://imagizer.imageshack.com/v2/1...923/JoCPIV.jpg

<Burp> It was great!:D

Marco.

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Looks superb.

Got me a sea bream for tomorrow...;)