OK, What's For Lunch or Tea Today?

Gressingham poussin marinated and basted in harissa and lemon butter on the rotisserie..


https://i.imgur.com/ab4pGZh.jpg

Marco, that white asparagus looks a bit wierd. I didnt even know it was a thing.

Lol - yeah, looks almost kind of phallic!:D

Surprised a man of your calibre hasn't heard of/was aware of white asparagus. It's a totally different animal to the green stuff, and considered by many [including me] as superior... Beautifully 'buttery' and creamy, and just gorgeous, lightly steamed and drizzled with butter and freshly-ground black pepper. Needed used up, so that's why we had it:)

Your spit-roasted poussin looks great:cool:

Marco.

Spag & meatballs

https://live.staticflickr.com/65535/...f85a1a88_h.jpg

Roasting juices should be to make gravy, not to swamp the plate. Thats not nice.
Dude, rest your meat before serving.

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Originally Posted by InThe Sticks

Bit of a cheeky brunch today..
Potato, onion, carrot and parsnip rosti with black pudding and a (just laid) poached egg.


https://i.imgur.com/b7gf6Tv.jpg

Time for a beer methinks :D

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Black pudding and poached egg - looks beautiful, and a match made in heaven :cool:

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Originally Posted by Roy S

Spag & meatballs

https://live.staticflickr.com/65535/...f85a1a88_h.jpg

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Looks great, Roy!:)

Marco.

Quote:

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Originally Posted by InThe Sticks

Roasting juices should be to make gravy, not to swamp the plate. Thats not nice.
Dude, rest your meat before serving.

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Lol - I know where you're coming from (and I could've refined it). but trust me it tasted fantastic!:)

Marco.

Quote:

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Originally Posted by Marco

Lol, cheers. Wee tip if you get them (as indeed the guy touched upon in the video)... Because they're *so* thick, they resolutely refuse to cook right through to the middle, even on a red-hot BBQ, so best to press down and flatten them a bit (as that guy did), during the cooking process, as that will both speed things up and ensure that the meat is cooked all the way through:)

Marco.

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No, no, no, no, noooo! You never squeeze a burger when it’s cooking as it gets rid of those precious juices that make it so succulent.

It sounds like your barbecue is too hot - ‘low and slow’ for a thick chunk of loveliness like this!

Lol - sure, whatever works for you, or not, as the case may be... I didn't do that with mine, but after watching the guy in the video, I thought it might be something to give a go, as aside from anything else, I prefer my burgers a little thinner.

Anyway, let me know how you get on, if you get to Lidl and nab some!:cool:

Marco.