OK, What's For Lunch or Tea Today?

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Originally Posted by walpurgis

I'm thinking of having chicken too. Not sure what to have with it yet.

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Ended up doing some chunky chicken drumsticks with buttery parsnip mash, sugar snap peas and gravy. Yum!!

http://i67.tinypic.com/v3oil1.jpg

Nice one, Geoff. Looks good :thumbsup:

Marco.

Aunt Bessie's roasties. Not very in season but pretty good as it turned out.https://uploads.tapatalk-cdn.com/201...c5a3dd908c.jpg

Like it... :cool:

Marco.

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Originally Posted by Marco

Nice one, Geoff. Looks good :thumbsup:

Marco.

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Not sure why the gravy looks orange in the photo. It doesn't on the plate. Tasted handsome! :D

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Originally Posted by Marco

Like it... :cool:

Marco.

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Cheers. Shame Tapatalk hosting screwed the photo but hey.

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Originally Posted by Marco

As it was another gloriously sunny day today in Wrexham, we dined 'al fresco'... This is one of Del's 'signature dishes', pan-fried veal breast stuffed with fresh asparagus, Parma ham and Bel Paese cheese, served with a fresh Marsala wine sauce:

https://imagizer.imageshack.com/v2/1...921/lLA596.jpg

And served up with some herby croquette potatoes and veg:

https://imagizer.imageshack.com/v2/1...923/TcaJK1.jpg

It was scrummy, especially with the asparagus now being in season! :cool:

Marco.

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Ooh lovely!

I have done exactly the same dish only with chicken breast before (much better with veal though). [emoji106][emoji14]


Sent from my iPhone using Tapatalk

The pic looks fine mate, but hence why I don't use Tapatalk bollocks;)

Marco.

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Originally Posted by mightymonoped

Ooh lovely!

I have done exactly the same dish only with chicken breast before (much better with veal though).

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Cheers, Tony. Veal is eaten more often in Tuscany than chicken, and btw the stuff I had today is British rosé veal, see here: https://alternativemeats.co.uk/catal...e-veal/id/182/ from our local butcher, not the milky-pale stuff, which has been cruelly produced.

We get chops, escalopes and joints of veal and keep it in the freezer. The butcher's even managed to get hold of some goat for us, which again is widely eaten in Tuscany. So next Sunday's lunch will be goat stew in red wine, mushrooms and herbs, served with polenta - a Tuscan classic!:cool:

Marco.

Yesterday's remains converted to a Mexican

https://uploads.tapatalk-cdn.com/201...5883b4c4d9.jpg

Nice too