Steak, chips and peppercorn sauce
Lovely. https://uploads.tapatalk-cdn.com/202...eab9cd44e3.jpg
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Steak, chips and peppercorn sauce
Lovely. https://uploads.tapatalk-cdn.com/202...eab9cd44e3.jpg
Nice, I’ll try that.
Brilliant is pressure cooking..The 33 mins in the pressure cooker is equivalent to an hour and a half +in a conventional oven...so basically like slow cooking in the oven...but in a third of the time..with pretty much the same..and sometimes a better result...nice tender pieces of meat...It's great with all the cheaper cuts too...the natural release on the pressure cooker is like letting the meat rest...Those Ninja roast/pressure cookers are superb...keep meaning to get one
Indeed, very nice indeed, Granty. Del says you can teach her how to make chips like that when you visit!:D
Marco.
Today's scran... To start an 'antipasto', consisting of Bayonne ham and air-dried salami, with a home-made celeriac remoulade, grated carrot crudites with a Dijon mustard dressing, garnished by sliced gherkins and some fresh caper berries:
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Enjoyed with some crusty French stick!:)
Followed by confit duck legs, home-made Dauphinoise potatoes, carrots, steamed baby spinach and various greens:
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Unfortunately, no wine (as it's Lent), but still slipped down rather well!:cool:
Marco.
Seems there's not much love for antipasto or duck?:D
Marco.
not into first but the duck looks quackin':lol:
:lolsign:
Not do cured cold meats, then? Thought you liked Italian grub? Even though the 'antipasto' in question is actually French!:D
Thought you might have admired the presentation/attention to detail, though?;)
Marco.