OK, What's For Lunch or Tea Today?

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Originally Posted by Marco

Today's lunch [having something light, as I'm going out soon, so will be having dinner later]:

Kiln-roasted salmon (with mustard and honey), with a fresh celeriac remoulade, made with Dijon mustard, mayonnaise and fresh dill (from our garden), topped with capers and diced red peppers, and some Gravadlax sauce on the side:

https://imagizer.imageshack.com/v2/1...923/32vvdY.jpg

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

Roast chicken later for dinner!:cool:

Marco

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Looks lush! How’s the chicken?

Chicken was great, mate. Didn't have time to take pics. Your pub grub looked excellent, especially your lamb shank... Looks like it had some lovely flavours!

Looks like you had a nice time:cool:

Marco.

Some Vietnamese beef stock I froze months ago for a Pho.

God this was good. Invented on the spot. Added red chilli, Pak Choi, Thai basil, red and green pepper, spring onion, coriander and the killer ingredient a whole 21 day ribeye in thin strips.

It appears ribeye loves being cooked in Pho stock.

https://uploads.tapatalk-cdn.com/201...3165501993.jpghttps://uploads.tapatalk-cdn.com/201...fb6cbec453.jpghttps://uploads.tapatalk-cdn.com/201...67ec437434.jpghttps://uploads.tapatalk-cdn.com/201...a0bb0eac52.jpg

Yum-yum, looks awesome!:eek::cool:

Marco.

Waga.

Korean beef type thing. Great as usual.
https://uploads.tapatalk-cdn.com/201...503f74515d.jpg

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Originally Posted by User211

Some Vietnamese beef stock I froze months ago for a Pho.

God this was good. Invented on the spot. Added red chilli, Pak Choi, Thai basil, red and green pepper, spring onion, coriander and the killer ingredient a whole 21 day ribeye in thin strips.

It appears ribeye loves being cooked in Pho stock.

https://uploads.tapatalk-cdn.com/201...fb6cbec453.jpg

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That looks superb and really tasty! Gonna have a go at that sometime :champagne:

My effort tonight..

Free range chicken untrussed then skin removed (not the most fun task tbh) then marinaded in salt and lemon juice to add some zing to the meat and draw out the moisture, then trussed up again…

https://i.imgur.com/WpFtdmg.jpg

Made a decent Tandoori marinade (theres a whole ton of yoghurt under that spice).

https://i.imgur.com/QOHcGj2.jpg

Now, just have to wait 24 hours for the marinade to do its magic, then either cook it on the BBQ rotisserie or (as the weather looks crap tomorrow) in a hot oven..

https://i.imgur.com/aYg0GOK.jpg

Gammon with roasties cooked in duck fat

https://uploads.tapatalk-cdn.com/201...c9dc761961.jpg

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Originally Posted by InThe Sticks

That looks superb and really tasty! Gonna have a go at that sometime :champagne:

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Just boil the stock ingredients for 10 minutes and sieve to remove solids. Make loads freezes brilliantly.

I used Kallo organic beef stock cubes as the base.

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Originally Posted by Marco

Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!:cool:

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Ok, I tasked my tame chef [Del], lol, with making said Tom Yum soup for lunch. However, I wanted more of a clear broth, but still packed full of flavour and spicy heat:

https://imagizer.imageshack.com/v2/1...924/xf7B09.jpg

https://imagizer.imageshack.com/v2/1...922/Pf4OUl.jpg

She also put a few added ingredients in (including fresh coriander/spring onions), and followed Neil's tip of first filling the bowl with some Nam Prik Pao... It was superb!:cool:

Marco.