Nope the plate.Quote:
Originally Posted by Marco
I was being daft.
I had a huge glass plate somewhere I was really into at one stage. Plenty of real estate on that.
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Nope the plate.Quote:
Originally Posted by Marco
I was being daft.
I had a huge glass plate somewhere I was really into at one stage. Plenty of real estate on that.
5x chicken drumsticks and a four pack of Punk IPA. Can you tell that I’m on a 2hr train out of London?
I have some seriously ‘deep dish’ plates that I use for roasts, because my wife pours at least half a pint of gravy over it. :PQuote:
Originally Posted by User211
Put some nice pork belly in the oven for a slow roast, after a while I though " funny, I can't smell anything ", checked the oven, light on, fan going, no heat, spiffing!. Oh well, oven repair man tomorrow then.
My favourite pork & caramelised red onion sausages, sweet potato mash & veg
https://uploads.tapatalk-cdn.com/201...b0f82d0978.jpg
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Roast chicken baby potatos and some rich sauce beans. Quite enjoyed it
looks nice and fresh Tony, Salmon roasted or poached ?Quote:
Originally Posted by mightymonoped
Just dry pan-fried on the skin side for a couple of minutes then turned over very briefly. Was just about cooked in the middle, still nice and moist.
Nice, I cannot abide Salmon over cooked thus dry, I have had some excellent results with Salmon/sea trout su-vied and a swift lick with a blow torch.Quote:
Originally Posted by mightymonoped
Nice looking Tournedos Roccini there Marco, I have made the dish with home made wild mushroom pate for a slightly less 'meaty' alternative, Mit Parmesan polenta.