Granty, have you gone all shy - come on, let's some pics of yer nice pasta dishes, soups or rolls and sausage!:)
Marco.
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Granty, have you gone all shy - come on, let's some pics of yer nice pasta dishes, soups or rolls and sausage!:)
Marco.
I put the rest of the slow-cooked brisket and it’s cooking juices into a nice chilli with some chipotle pepper and pinto beans.
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^^^ like the look of that :)
Yeah, totally... Rich and unctious!:)
Marco.
Hee hee! Cheers guys, it was bloody delish. Loads left so planning on getting some tortillas (haven’t got enough masa harina to make any) and making some enchiladas.
This will taste even better tomorrow. [emoji4]
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I like brisket myself. A very useful cut. Makes good stoves too
Indeed, it's top-notch. Often the cheaper cuts of meat, sympathetically treated and cooked, are far better (tastier) than the fancy stuff, hence why what's known as 'peasant food', done well, originating from many different cuisines, can be really fab!:)
Marco.
Today's Sunday lunch, chez-daftee... Pan-fried pork loin with caramelised fresh apple slices in a Normandy cider, fresh lemon thyme, parsley and cream sauce, served with new Charlotte potatoes and heritage carrots from our garden, steamed cauliflower florets, mangetout and tenderstem broccoli:
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...washed down with a superb bottle of 2018 Chenac Cru de Beaujolais. £7.99 from Lidl, and just stupidly cheap for the quality on offer. This is to all intents and purposes a £15 bottle of wine:
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Intensely fruity, like most good Beaujolais, but with more earthy richness and structure than bog-standard varieties, befitting of its 'cru' appellation, and with just the right amount of acidity to cut through the richness of the cider/apple cream sauce - a lovely drop or red indeed!:cheers:
Marco.