sauces are not my specialty.. i can make them but tend to be hit n miss.. my son in law makes good gravy sauces tho. usually come out well and are mostly from jamie oliver; his guru..Quote:
Originally Posted by Marco
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sauces are not my specialty.. i can make them but tend to be hit n miss.. my son in law makes good gravy sauces tho. usually come out well and are mostly from jamie oliver; his guru..Quote:
Originally Posted by Marco
Good wholesome food going on Grant and Marco! I’d take any and all of that, thank you very much! [emoji4]
The lamb went down a treat with some roasties, carrot and swede and some greens. Didn’t get any photies as I was too busy wolfing it down.
My daughter and her boyfriend came around for lunch so I went to town on the lamb. Got up and put it in the oven at 7:00am on a low heat, then went back to bed for a bit.
By the time I served up, the leg bone just came clean out of the meat, which was juicy and sweet. It had cooked under foil for all but the final 30 mins and the stock I had put in with it, kept it moist and made fantastic gravy afterwards.
Really enjoyed having meat as a treat and planning on some lovely lamb and mint sauce sarnies later.
Back on the health kick tomorrow but enjoying a well deserved lazy and indulgent Sunday.
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Lol - Jamie's quite good, but I prefer his best friend Gennaro Contaldo, and the now sadly gone great, Antonio Carluccio. I also like Giorgio Locatelli and Michel Roux (senior). and with Asian cuisine, Ken Hom and Atul Kochhar, plus Mary Berry for baking.Quote:
Originally Posted by struth
I rate 'old school' chefs/cooks who've grown up around great food and an established, deeply-ingrained food culture, rather than the self-taught types who've learned their trade from books or working in professional kitchens, and not had the kind of food upbringing at home, over generations, as I've mentioned with the likes of Carluccio and Roux.
The secret of a good sauce is the quality of ingredients used, and particularly the stock, plus knowing how to successfully combine flavours using different herbs and spices. One of the things often lacking for me with British cuisine, as good as it can be, is the lack of use of fresh herbs, garlic and olive oil, which are fundamental staples of European cooking, and for me essential in imparting the depth of flavour in sauces, and food in general, that I'm used to:)
What I can't stand is bland, nondescript food, produced without love and consumed simply for sustenance!:nono:
Marco.
Quite right, mate. It's good for the soul and vital for your well-being. Some folks just don't know how to relax and enjoy life! And enjoying a nice meal with friends and family for me constitutes as some of the best 'quality time' you can have, especially for Sunday lunch, as it sets you up for the week ahead:)Quote:
Originally Posted by mightymonoped
Marco.
Some great grub on here as usual at The Art of Supper!
My effort tonight was a change from the norm for a Sunday, as we spent the early afternoon on a country walk and then had friends over. Pork Stroganoff - simple, quick and really tasty.
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Nice, Alex. I like a good Stoganoff, but usually with rice. However, your mash looks great! Hope you enjoyed your walk. Nothing like getting some fresh air in your lungs, then back for a nice nosh up!:cool:
Marco.
I would normally do rice, but Billy doesn’t like rice so went the mash route. The walk was fabulous, a couple of hours of family fun and the weather was great.Quote:
Originally Posted by Marco
The kids were very interested in this muddy field, so much so that Tamzin scooped some mud up to play with!
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William showed no respect in the cemetery and was straight up a tree!
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Nice pics, mate. Both look like little scamps, and so must take after you!:eyebrows:
Marco.
Beef Hash topped with potato + cheese for a change
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Bloody heck, they've grown a bit since I last saw a pic..:)Quote:
Originally Posted by Alex_UK