Thread: Lunch ... the second course

That looks scrumptious. Not going to post my lunch now.

Originally Posted by PAG

Made some spiced basmati rice this morning, topped with ultra crispy onion, a chicken panang from the freezer, along with a recently made naan bread from the freezer, warmed with melted butter and chopped garlic.

Hmm i'm wavering on my salad with smoked mackerel now, thanks.......

consider me wavered. its good to know meat peeps, 27 Oz for £12 - should do two at a stretch

a few hours to come up to temp

Originally Posted by malmomike77

a few hours to come up to temp

Which is a fallacy.

It's a nice looking steak. Have you seasoned it?

Originally Posted by malmomike77

consider me wavered. its good to know meat peeps, 27 Oz for £12 - should do two at a stretch

a few hours to come up to temp

Good deal

Originally Posted by BLD

Good deal

You beat chitty to it.

Originally Posted by BLD

You beat chitty to it.

By about 6 weeks.


Nice piece'a meat. Not heavily marbled, but should be tasty.

Had a ribby with potato salad 2-3 days ago. Delish. What are yer plans for it?

That beef looks nice.

I had a sausage sandwich:

Caperberry, anchovy, lemon, salt, pepper and butter

and relax, got a couple of 2016 St Emillon Grand Cru to go with it, shame there isn't another Ashes (mens) test on.

^ lovely and a nice choice of wine too. The only 2016 I have currently is a Pape Clement - I'd bloodywell open it for that steak...
(The sauce looks spot on too.)

Originally Posted by malmomike77

got a couple of 2016 St Emillon Grand Cru to go with it

Uh-ohhhhh.


All hands on deck. All hands on deck.


Batten down the hatches!

Didn't go far

Originally Posted by malmomike77

Didn't go far

Looks like something I woke up with after dancing with it in a Lagos bar. Hopefully it tastes better........

Shoulda reverse seared it

A quick and easy carbonara.

Originally Posted by BLD

Good deal

Originally Posted by PAG

Looks like something I woke up with after dancing with it in a Lagos bar. Hopefully it tastes better.....

TMI

Originally Posted by PAG

Looks like something I woke up with after dancing with it in a Lagos bar. Hopefully it tastes better....

Fucking hell

How far do you draw the curtains before you dive in ?

Pulled pork and bao buns out of the freezer, and to liven things up, my first attempt at making Sriracha sauce.

A bag of spur red chillies from the fridge, along with a few cloves of garlic. Rice vinegar was used.



The chillies chopped, the garlic crushed, into a saucepan, covered with vinegar and simmered for 15 minutes until the garlic softened.



The chillies and garlic into a hand blender, and joined by the vinegar which was strained through a sieve to remove as much chilli seeds as possible. After blending, back into a saucepan to which some sugar and salt was added, stirred until smooth.



The pork heated in a saucepan to which a small amount of butter was added for moisture, and the bao buns into a steamer for a couple of minutes to warm up. M'Sahib grilled some more tofu for hers.



The Sriracha sauce really did the job, even M'Sahib was impressed. The bao buns were exactly the same as when first made, and if anything the pulled pork was even more flavoursome.

^ Top man, PAG.


Tiz a brave man that follows PAG's lunch thread posts.


Did up a wee batch of breaded pork loins for Edweena. Usually served with some pasta and kid friendly ragu sauce.

But can be served with anything. Mash and gravy, a pack of Jap curry, etc etc

The first fella.










Had one as a tester.




Very easy, BLD, I bet the shark biscuits would have no trouble turning them in turds.


One at a time, deep fat fryer on medium, you don't want the oil to burn them. The trick, of course, is to use boxes with lids, into flour, top on and shake, into the egg, into the box with seasoned breadcrumbs (salt, pepper, Italian seasoning), lid on and shake.


In fact, you could almost say:

You put your pork loin in, you take your pork loin out
You put your pork loin in and you shake it all about
You do the Eddo Cheddo and you chill the fok out
That's what life's all abooooooout (reds incoming)




Oh yes.


Do up a batch, and when cooled, into food bags and into the deep freeze for kid emergencies. Take out and just bung into the oven as required.

The crisps were an end of year gift from a colleague as usually I have to limit myself as they're peng mak.

^ Wouldn't say no to that with a cuppa.

Originally Posted by Edmond

^ Top man, PAG.


Tiz a brave man that follows PAG's lunch thread posts.


Did up a wee batch of breaded pork loins for Edweena. Usually served with some pasta and kid friendly ragu sauce.

But can be served with anything. Mash and gravy, a pack of Jap curry, etc etc

The first fella.










Had one as a tester.




Very easy, BLD, I bet the shark biscuits would have no trouble turning them in turds.


One at a time, deep fat fryer on medium, you don't want the oil to burn them. The trick, of course, is to use boxes with lids, into flour, top on and shake, into the egg, into the box with seasoned breadcrumbs (salt, pepper, Italian seasoning), lid on and shake.


In fact, you could almost say:

You put your pork loin in, you take your pork loin out
You put your pork loin in and you shake it all about
You do the Eddo Cheddo and you chill the fok out
That's what life's all abooooooout (reds incoming)




Oh yes.


Do up a batch, and when cooled, into food bags and into the deep freeze for kid emergencies. Take out and just bung into the oven as required.

Now you tell me
Today cooked a shepards pie using lamb mince the young shark biscuit wolfed it down but his bro flat out refused to even attempt to turn it into a turd. That pissed me of but hes 15 and fussy. Just how it is i guesz. Anyhoo i had some crumbed snapper and salt n pepper squid that only need 20 minutes in the oven, so hes fed now and were speaking again.

I thought it was ok personally.

Looks like i,ll be eating it. Her indoors can cook for them tomorrow

Wheres that fooking joe 90 bloke when you need him?

He won't eat a shepherds Pie but he'll eat squid? What a world we live in!

My daughter turns her nose up at food she ate when younger but randomly asks for food she's never had. No idea what goes through their mind.