lock her in a room with you mate:DQuote:
Originally Posted by Marco
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lock her in a room with you mate:DQuote:
Originally Posted by Marco
Smoked haddock.
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21-day aged Sirloin steak, rubbed with sea salt and fresh black pepper: ('a point' pour moi, et 'bien cuit' pour elle), boiled potatos, green beans, brocolli and sweetcorn.
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Washed down with a 2015 Château La Haille, Bordeaux Supérieur (pace Marco)
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Merlot and Cabernet Sauvignon grape, 14.5% ABV, about £14 a bottle.
Was too much but nice. Sweet potato and red onion bhaji, mixed veg and chips.
Those bhajis' are damn tasty.
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Comfort food for me - smoked haddock, mash, peas and parsley sauce makes me think of mum's cooking when I was a child:)Quote:
Originally Posted by struth
By the way - recipe/method for your chips would be a service to us all.
i use a foodi aircrisper. i use redskin irish spuds mostly. wash ad dry, then lightly coat in oil. i use carotino red palm oil as it seems to work best. about 17 mins total. first 8 mins at 160c, then finish on 210c. to coat, pour some over dry chips and get your hand in and rub it into all chips.. dont need a lot really. you can if wish go for full power all way, but watch not to burn; depends on thickness
sometimes i use frozen ones too..
Cheers Grant - is the "foodi" the "Ninja" thingumy
yeah guy, ninja foodi.. good bit of gear; i use mine most days tbh..Quote:
Originally Posted by guy
Just had dinner, and excellent it was. Carrot peas and green beans, chips and a slice of haddock in a white wine sauce.
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