OK, What's For Lunch or Tea Today?

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Originally Posted by struth

Horses and courses come to mind, and you should be grateful im not frying mars bars

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I bloody love deep fried Mars bars...

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Originally Posted by Beobloke

I bloody love deep fried Mars bars...

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Great with chips and a bit of Haddock. :)

We're popular up here for a while. I might add Ive not tried one but don't see why not. I like battered banana and pineapple

Just a couple of cheeseburgers tonight

https://uploads.tapatalk-cdn.com/201...2916705040.jpg

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Originally Posted by montesquieu

I’m generally too lazy - or too busy eating after cooking - to post on this thread but at Marco’s prodding on another thread, here’s what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.

Top dish which you can’t really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.

On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).

On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.

At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.

All washed down by a nice Negroamaro from Puglia.

Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.

Anyway here's yesterday:

https://i.imgur.com/RU4vcwA.jpg

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I can confirm this was delicious !!
Top chops!

That's me committing the cardinal sin of throwing two courses together (well I was on my own!) :lol:

Anyway, it was all cooked with love, so it tasted Italian! :D

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Originally Posted by mightymonoped

That's me committing the cardinal sin of throwing two courses together (well I was on my own!) :lol:

Anyway, it was all cooked with love, so it tasted Italian! :D

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its a traditional dish over here:)

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Originally Posted by montesquieu

I’m generally too lazy - or too busy eating after cooking - to post on this thread but at Marco’s prodding on another thread, here’s what I made yesterday for lunch for Westlower and Edwardlon who came to hear the STA100.

Top dish which you can’t really see too well is a barley couscous tabbouleh with parsley and mint from the garden, infused with my usual vinaigrette of olive oil and apple cider vinegar, with dab of whole grain mustard, honey, himalayan salt and ground black pepper.

On the left is some coleslaw - shredded pointed cabbage and carrot with a tiny amount of red onion, in proper mayonnaise (just egg yolk, French mustard, olive oil, wine vinegar, salt, pepper).

On the right, some chicken marinaded overnight in my usual Chinese-derived concoction comprising a mix of light and dark soy sauce, toasted sesame oil, dark rice wine, honey, minced garlic and shallot paste, chilli, ground black pepper and five spice powder (tasty but light, the opposite of a sugar-heavy hoi sin barbecue sauce), baked till the skin went a bit crispy.

At the bottom, some sliced beef tomatoes, with buffalo mozzarella and basil from the plant on my kitchen shelf. When the photo was taken it was still missing its vinaigrette and toasted pine nuts which were added before serving.

All washed down by a nice Negroamaro from Puglia.

Lunch today was seafood tagliatelle - fresh pasta from the co-op and a very simple sugo (white onion, garlic, well sweated in olive oil till very slightly caramelised, then adding tinned plumb tomatoes, a dollop of passata - cheating I know - and a little salt, pepper and a pinch of chilli flakes, cooked for about an hour). Seafood element was whole baby squid and tiger prawns from the Chinese supermarket, drizzled with a bit of oilve oil, sesame oil, salt and pepper then grilled, some basil thrown on the top when served. Unfortunately it was scoffed by the time I thought of taking a pic.

Anyway here's yesterday:

https://i.imgur.com/RU4vcwA.jpg

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Looks and sounds (and I'm sure it tastes) spot on! :)

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Originally Posted by Marco

Got my dad round today for lunch, so we're having home-made spinach and ricotta Girasole, with home-made Bolognaise sauce (using fresh spicy salsiccia), followed by this goat recipe, which Del is making:

http://www.melbournefoodandwine.com....nd-potatoes-95

She's also making an aubergine parmigiana for herself, as she's veggie.

Then followed by Sicilian lemon tart and mascarpone cream. And lots of nice cocktails and wines will be drunk, as usual. If I get time to snap some pics, I'll post them later!:cool:

Marco.

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All sounds delish to me! Going to have to get me some Goat I think, have been meaning to try some recipes out. Last time I ate goat was from a really good burrito bar in Santa Cruz, CA.

It was delish, Tony. Here are a couple of (unfortunately crap) pics I took:

Aubergine Parmigiana, with pine nuts sprinkled on top. This was a nice touch that gave the dish another enjoyable texture and flavour. The aubergine used was also freshly picked from my dad's greenhouse:

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

And the roast goat [which itself came from a local farm], served with various fresh vegetables and roast potatoes, along with creamed spinach with nutmeg, plus some of the aubergine:

https://imagizer.imageshack.com/v2/1...922/16iZ7Y.jpg

As you can see, I don't like having too much food on my plate at once! It's easy enough to take more later, if I want it - and I did:)

Marco.