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

The beef tenderloin I did the other day was meant to be a Wellibob, but a bit of cock up on the pastry front. Thus I did half of it as roast beef, and the other half today as individual Wellingtons, in Phyllo pastry. As that’s all the stinking shithole of a local supermarket sells, and I’m bolloxed if I’m making it from scratch in August.

Anyway, it turned out alright, with fancy-cut dolphin noses and fried squash.

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Very Elffy.
 
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Kirkz

LE
Book Reviewer
Downgraded from an excellent to only a like from me due to the lack of black pudding.
Not to mention the inclusion of those abominations gash browns :pukel:
 

Bubbles_Barker

LE
Book Reviewer
Seafood paella:

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Shakshuka eggs
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Tonight's efforts

L'aperitif
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Panzanella
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Loin of lamb, caponata, roasted new potatoes
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Zabaglione, french glace cherries, raspberries.
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Q_Man

Old-Salt
Goulash, mash and veggies.

Four cheap steaks chopped up with various herbs, spices and veg and cooked in the slow cooker for 8 hours.
 

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Had a couple of loaves that haven’t risen particularly well recently, so I reckoned the yeast was old. Bought some new yeast yesterday, and made a loaf today. Seems I was right:

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Chef’s prerogative - a “doorstep” heel with butter and a swipe of yeast extract that is rich in vitamin B and some people don’t like. But I absolutely love :D

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OldieD

MIA
Had a couple of loaves that haven’t risen particularly well recently, so I reckoned the yeast was old. Bought some new yeast yesterday, and made a loaf today. Seems I was right:

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Did the same today. Try substituting 10% of the flour with dried onions and a good squirt of garlic puree. Makes for a very tasty bread. Works exceptionally well with your yeast extract of choice.
 

Kirkz

LE
Book Reviewer
Burgers.

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