OK, What's For Lunch or Tea Today?

[User211]

This is a Waitrose mag lash up and I will defo make it again.

In the current issue. But I modified it to use buckwheat soba and spring greens.

It's quick and quicker if you use precooked soba. Which I didn't.

[Marco]

Looks very interesting (and also appetising) Justers! What would you say were the standout flavours?

Marco.

[User211]

Flavour wise the buckwheat soba versus the ginger. There's soy, rice vinegar and mirin in there but in relatively small amounts. It's slightly sour because of the rice vinegar, with a hint of the soy.

Shitake mushroom too. It's nice and light to actually eat.

I think white udon would be nowhere near as good, as per the recipe.

Plenty left for lunch at work tomoz.

[Marco]

Tonight's din-dins... Still had some peperonata left over from Sunday, so used that up and served it with chargrilled chicken (topped with a slice of bacon), marinated in olive oil, paprika, hot chilli-powder, garlic, celery salt and some finely-chopped fresh herbs, all made into a 'rub' for the marinade, before BBQ-ing.

Teamed it up with some homemade 'savoury rice' [using a mixture of Basmati and wild rice, cooked in butter, with fresh chopped parsley, spring onion and sweetcorn], then sprinkled with some fresh parsley:





Marco.

[Roy S]

Chicken tagliatelle

[Marco]

Flavour wise the buckwheat soba versus the ginger. There's soy, rice vinegar and mirin in there but in relatively small amounts. It's slightly sour because of the rice vinegar, with a hint of the soy.

Shitake mushroom too. It's nice and light to actually eat.

I think white udon would be nowhere near as good, as per the recipe.

Plenty left for lunch at work tomoz.

Sounds good, dude. I love those kind of flavours

Marco.

[User211]

Tonight's din-dins... Still had some peperonata leftover from Sunday, so used that up and served it with chargrilled chicken (topped with a slice of bacon), marinated in olive oil, paprika, hot chilli-powder, garlic, celery salt and some finely-chopped fresh herbs, all made into a 'rub' for the marinade, before BBQ-ing.

Teamed it up with some homemade 'savoury rice' [using a mixture of Basmati and wild rice, cooked in butter, with fresh chopped parsley, spring onion and sweetcorn], then sprinkled with some fresh parsley:





Marco.

Looks really good, but where you really barbequing today?

[User211]

Chicken tagliatelle

Nice. Love the plate, too.

[Roy S]

Nice. Love the plate, too.

Thanks.

https://www.amazon.co.uk/Royal-Genwa...687373&sr=8-19

I like decent porcelain, even if I'm only dishing up a plate of chips. Got a full set of 'Denby' that barely gets used, don't entertain as much as I used to.

[Marco]

Looks really good, but where you really barbequing today?

Lol.. No, not today, but on Sunday. The BBQ was used to cook the pork chop I had then for lunch, so Del also spatchcocked a chicken and marinated it as described, then put it on the BBQ, along with the chop. When we light the BBQ, we like to maximise its use. The chicken was then warmed up in the oven tonight for tea and served with the photographed accompaniments

However, we do use our BBQ throughout the year - even in the depths of winter, as there's nothing else that imparts the same flavour on meat or fish!

I'll be having what's left tomorrow cold with a salad, for lunch

Marco.