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Discussion in 'Queens Park Rangers' started by sb_73, Mar 21, 2020.
Tonight is going to be an excellent excuse for a cosy evening dinner for two ... scallops with a citrus salad to start, followed by slow-cooked lamb shank in red wine, coupled with a nice Barolo, with a suitable dessert of salted caramel fondant to end.
Good job I have a run planned for tomorrow
Valentine’s Day brunch. Home baked bread. (extra plate for son who we couldn’t deny a meal, but he declined the champagne).
Slow cooked brisket this evening, with high calorie cheesy garlic mash.
I delivered Scottish pancakes, cut into hearts and smothered in strawberry jam and fruit to the mrs this morning in bed - big brownie points earned there!
Working on my second batch of baklava today, then I'm going to make the jerk chicken and pineapple from the roasting tin tonight - very productive day in the kitchen!
Quite chuffed with how.this turned out again!
I got up, made the usual round of tea and milks, put the croissants in the oven to heat up...got the kids sat down, took my first sip of tea and said, 'oh yeah...and happy valentine's day.' She got a lovely bunch of flowers yesterday but on the cooking front, I tip my hat to many of you.
Well, if you've not made the jerk chicken recipe yet get on it. Massive hit, the boy says it's the best one yet. Make sure you have the sour cream on the side, works really well with the chicken. Did think it would be a bit spicier so I'll add some extra chilli or paprika next time.
To be followed up with some gooey baklava!
Just done the chicken and chorizo paella from the roasting tin book, which I’ve posted about on here before. But this time used my birthday present, an outstanding huge le Creuset pan/dish/ casserole thing. To my surprise and delight it made it even better. Add a small chopped up chilli, make sure the chorizo is a spicy one, a swap out the parsley (which is fine) with coriander (which is better). I reckon you you could make great biryani with marinaded chicken or lamb with a very similar approach.
but buy the dish, or something similar.
A steak, kidney and ale pie to which I also added smoked oysters (a chefs recommendation to add a little smokiness and depth to the flavour). Have to say it was delicious!!
****ing hell decorated pastry! Mary Berry live in your attic?
Pan fried cod loin steaks
Mussolini sauce a la Danish (without the whipped cream)
Asparagus & new potatoes
And on top of the cod
of course it’s Rossini Black Caviar
Washed down with a delicious Sancerre
First alcohol and decadence of the year.
Given the blurry photo you started on the Sancerre early. Tasty stuff.
Venezuelan beef stew, from the book. Added a fresh chilli and chipotle chilli flakes to the recipe, and as usual swapped out parsley for coriander. Ate with tacos and sour cream rather than the suggested rice and beans, the rice might be better at soaking up the stew. Really tasty, highly recommended, but it’s a long cook, remember to start early. Paired with a chilled Paulaner Weißbier.
Mothers Day breakfast in bed for Mrs Steels - eggs benedict with smoked salmon and chives, served on toasted muffins and smothered in a homemade hollandaise sauce.
Never made this before so was a.bit nervous that the sauce would either split or be dead bitter, but it turned out top notch. Even my poached eggs were done just right - some big brownie points earned!
Gammon joint and veggies for tea!
The request has been put in for the chicken and chorizo paella this evening, with added prawns. And why not?
Date night last night ... a rum punch cocktail to kick things off, followed by a starter of roasted honey-truffle fig crostini; main of duck breast in plum sauce accompanied with a claret and to end the meal a dessert of cherry and almond crumble.
Have to say every course was spot on as was the rum punch
Doing this one tonight Sb, my first foray into the roasting tin book.
Any tips on how to make it even better or is it fine the way it's laid out in the book?
Everyone seems to start on this one, good call.
I use goats cheese rather than the feta they say in the book, because I find feta very salty. Otherwise for this one just follow the book, use more chilli if you like it hot. Get the salsa on it as soon as it gets out of the oven, works a treat.
Thanks Sb, may go down the same route as the misses likes goats cheese.
Plenty of the fresh coriander and chilli, and a wee sprinkle of sugar which cuts through the lime for me