Photo of your dinner (Vol 3)
Discussion
Chester35 said:
So turn it into bacon?
There must be something generically wrong with a simple pork dish if you have to add salt and sweet to get it to taste.
I really do not rate pork for the white meat...
Bland.
Then can I humbly suggest you try some traditional pork.There must be something generically wrong with a simple pork dish if you have to add salt and sweet to get it to taste.
I really do not rate pork for the white meat...
Bland.
A rack of chops from a Saddleback or Gloucester Old Spot, reared slowly outside with a varied diet is a revelation.
Financially ruinous for the farmer, but stunningly flavoursome meat.
Surprised the girls with Ostrich steak last night. Cobbled a sous-vide pan together for the first time, then a quick sear on the skillet. Was actually a bit rarer than it looks in the photo, our dining room light ain't very bright. Dauphinoise needed a little more work. Red wine, shallot & chocolate sauce was decent.
Speed 3 said:
Surprised the girls with Ostrich steak last night. Cobbled a sous-vide pan together for the first time, then a quick sear on the skillet. Was actually a bit rarer than it looks in the photo, our dining room light ain't very bright. Dauphinoise needed a little more work. Red wine, shallot & chocolate sauce was decent.
Looks great - never tried ostrich, is there another meat you would liken it to?Decent food yesterday, I made a traditional cake with the aperitif, lardons, olives, chilli flakes and grated gruyere in the mixture, served warm it really is so tasty. Drank a few bottles of Cremant de Bourgogne as apero. To start with, smoked mackerel blended with creme fraiche and soft green peppercorns, poached a large fillet of salmon in bouillon let it go cold then pulled into flakes and mixed lightly into the mackerel mixture. Served with sourdough bread, black pepper and lots of caper berries. It is delicious. A few prawns as well with homemade sauce. Two bottles of white burgundy, Auxey Duresses 2015 followed by a stunning 1986 Corton Charlemagne, probably the greatest white wine in the world. This was a dark yellow colour due to age, just how I like it.
Roasted rib of beef, Salers from France. Made dauphinoise spuds and sauteed sprouts in garlic confit plus a big bowl of bearnaise sauce.
Two bottles of red burgundy, Savigny les beaune 2010 followed by another great wine, 1990 Volnay Fremiets 1er cru. Absolutely delish.
Dessert was a homemade treacle tart with a yoghurt ice cream I made saturday. Sadly no piccie of the treacle tart I was pissed.
finished with a 1963 armagnac.
Roasted rib of beef, Salers from France. Made dauphinoise spuds and sauteed sprouts in garlic confit plus a big bowl of bearnaise sauce.
Two bottles of red burgundy, Savigny les beaune 2010 followed by another great wine, 1990 Volnay Fremiets 1er cru. Absolutely delish.
Dessert was a homemade treacle tart with a yoghurt ice cream I made saturday. Sadly no piccie of the treacle tart I was pissed.
finished with a 1963 armagnac.
Morvan said:
Decent food yesterday, I made a traditional cake with the aperitif, lardons, olives, chilli flakes and grated gruyere in the mixture, served warm it really is so tasty. Drank a few bottles of Cremant de Bourgogne as apero. To start with, smoked mackerel blended with creme fraiche and soft green peppercorns, poached a large fillet of salmon in bouillon let it go cold then pulled into flakes and mixed lightly into the mackerel mixture. Served with sourdough bread, black pepper and lots of caper berries. It is delicious. A few prawns as well with homemade sauce. Two bottles of white burgundy, Auxey Duresses 2015 followed by a stunning 1986 Corton Charlemagne, probably the greatest white wine in the world. This was a dark yellow colour due to age, just how I like it.
Roasted rib of beef, Salers from France. Made dauphinoise spuds and sauteed sprouts in garlic confit plus a big bowl of bearnaise sauce.
Two bottles of red burgundy, Savigny les beaune 2010 followed by another great wine, 1990 Volnay Fremiets 1er cru. Absolutely delish.
Dessert was a homemade treacle tart with a yoghurt ice cream I made saturday. Sadly no piccie of the treacle tart I was pissed.
finished with a 1963 armagnac.
now that looks like my type of meal!!Roasted rib of beef, Salers from France. Made dauphinoise spuds and sauteed sprouts in garlic confit plus a big bowl of bearnaise sauce.
Two bottles of red burgundy, Savigny les beaune 2010 followed by another great wine, 1990 Volnay Fremiets 1er cru. Absolutely delish.
Dessert was a homemade treacle tart with a yoghurt ice cream I made saturday. Sadly no piccie of the treacle tart I was pissed.
finished with a 1963 armagnac.
A couple from the weekend:
The Duck ragu with Pappardelle from Saturday Kitchen cooked by Mrs Miniman https://www.bbc.co.uk/food/recipes/pappardelle_wit...
Then a nice 6.5 hour pork shoulder roast with sufficient veg for me to have sausages and bubble & squeak tonight
The Duck ragu with Pappardelle from Saturday Kitchen cooked by Mrs Miniman https://www.bbc.co.uk/food/recipes/pappardelle_wit...
Then a nice 6.5 hour pork shoulder roast with sufficient veg for me to have sausages and bubble & squeak tonight
miniman said:
A couple from the weekend:
The Duck ragu with Pappardelle from Saturday Kitchen cooked by Mrs Miniman https://www.bbc.co.uk/food/recipes/pappardelle_wit...
Looks great how was it? I saw this on Saturday kitchen and fancied making it.The Duck ragu with Pappardelle from Saturday Kitchen cooked by Mrs Miniman https://www.bbc.co.uk/food/recipes/pappardelle_wit...
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