Tonight I cooked..........

Gout Man

LE
Book Reviewer
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Parmesan biscuits.
 
I’ve just had a look at the prices. Bugger that as they say up North and elsewhere if you have any sense. Cheers.
I just use ordinary strong flour, the bacteria in the starter DGAF. I do sometimes use spelt and I do expect to pay more for it.
 
Tonight's efforts

Crab on remoulade on slaw
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Confit duck leg, carrot mousse, puy lentils, chimmichurri sauce.
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Rhubarb cheesecake, chilli and lime syrup.
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Spatchcock chicken with chorizo, potatoes, green beans and peas.
 
Chicken thighs Schnitzels (cheated ones; I've used crushed cornflakes instead of breadcrumbs as I've forgotten to get them off the shop) with barley cooked with a bit of beetroot and garlic; together with some sweetcorn and pickled gherkins. All of it covered in a mushroom sauce.

 
Chicken thighs Schnitzels (cheated ones; I've used crushed cornflakes instead of breadcrumbs as I've forgotten to get them off the shop) with barley cooked with a bit of beetroot and garlic; together with some sweetcorn and pickled gherkins. All of it covered in a mushroom sauce.

That barley just looks wrong.
 
haha, it's a Kaszotto (a world play, which I find funny, of word Kasza /milled barley/ and risotto) that you can get in every Polish shop in the UK. it cost a quid or so. While it looks... intensive it's also bloody (pardon the pun) tasty
Not a fan of risotto, it's just savoury rice pudding.
Doubt I'll be eating it, ever.
I do use pearl barley in soups and stews though.
 
Had a long service award dinner at the Park Hall hotel today so tonight's meal was something quick, simple and classic.
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Fish fingers, chips and beans.
 
Point of good practice. The fish fingers should be in a sandwich. The chips ditto. Beans (preferably curried) as a side dish. Washed down with an ale of your choice.
The fish fingers did go into two butties, the rest just got scoffed.
Point of order - don't tell me how to eat my scoff!
 

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