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Thread: OK, What's For Lunch or Tea Today?

  1. #5071
    Alex_UK's Avatar
    Alex_UK is offline Spotify + Facebook Moderator / Chilled-Out Wino and only here for the shilling
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    Quote Originally Posted by Marco View Post
    Today's lunch [having something light, as I'm going out soon, so will be having dinner later]:

    Kiln-roasted salmon (with mustard and honey), with a fresh celeriac remoulade, made with Dijon mustard, mayonnaise and fresh dill (from our garden), topped with capers and diced red peppers, and some Gravadlax sauce on the side:





    Roast chicken later for dinner!

    Marco
    Looks lush! How’s the chicken?
    Alex

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  2. #5072
    Join Date: Jan 2008

    Location: Wrexham, North Wales, UK

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    Chicken was great, mate. Didn't have time to take pics. Your pub grub looked excellent, especially your lamb shank... Looks like it had some lovely flavours!

    Looks like you had a nice time

    Marco.
    Proud anti-establishment/elite 'heretic', motivated to expose widespread Establishment bias, cover-ups and mind-control!

  3. #5073
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    Some Vietnamese beef stock I froze months ago for a Pho.

    God this was good. Invented on the spot. Added red chilli, Pak Choi, Thai basil, red and green pepper, spring onion, coriander and the killer ingredient a whole 21 day ribeye in thin strips.

    It appears ribeye loves being cooked in Pho stock.


  4. #5074
    Join Date: Jan 2008

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    Yum-yum, looks awesome!

    Marco.
    Proud anti-establishment/elite 'heretic', motivated to expose widespread Establishment bias, cover-ups and mind-control!

  5. #5075
    Join Date: Jan 2013

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    Waga.

    Korean beef type thing. Great as usual.

  6. #5076
    Join Date: Feb 2019

    Location: South uk

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    I'm Jon.

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    Quote Originally Posted by User211 View Post
    Some Vietnamese beef stock I froze months ago for a Pho.

    God this was good. Invented on the spot. Added red chilli, Pak Choi, Thai basil, red and green pepper, spring onion, coriander and the killer ingredient a whole 21 day ribeye in thin strips.

    It appears ribeye loves being cooked in Pho stock.

    That looks superb and really tasty! Gonna have a go at that sometime

  7. #5077
    Join Date: Feb 2019

    Location: South uk

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    I'm Jon.

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    My effort tonight..

    Free range chicken untrussed then skin removed (not the most fun task tbh) then marinaded in salt and lemon juice to add some zing to the meat and draw out the moisture, then trussed up again…



    Made a decent Tandoori marinade (theres a whole ton of yoghurt under that spice).



    Now, just have to wait 24 hours for the marinade to do its magic, then either cook it on the BBQ rotisserie or (as the weather looks crap tomorrow) in a hot oven..


  8. #5078
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    Gammon with roasties cooked in duck fat


  9. #5079
    Join Date: Jan 2013

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    Quote Originally Posted by InThe Sticks View Post
    That looks superb and really tasty! Gonna have a go at that sometime
    Just boil the stock ingredients for 10 minutes and sieve to remove solids. Make loads freezes brilliantly.

    I used Kallo organic beef stock cubes as the base.

  10. #5080
    Join Date: Jan 2008

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    Quote Originally Posted by Marco View Post
    Nice one, will defo give that a go. Got everything in apart from the Kaffir lime leaves. Since I'm at it, may as well do a Thai red or green curry afterwards!
    Ok, I tasked my tame chef [Del], lol, with making said Tom Yum soup for lunch. However, I wanted more of a clear broth, but still packed full of flavour and spicy heat:





    She also put a few added ingredients in (including fresh coriander/spring onions), and followed Neil's tip of first filling the bowl with some Nam Prik Pao... It was superb!

    Marco.
    Proud anti-establishment/elite 'heretic', motivated to expose widespread Establishment bias, cover-ups and mind-control!

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