froggg

Just fried off some finely diced onion, celery and carrot with smoked paprika and a little cumin. Added the beans with a splash of white wine and stock, then just simmered them until the sauce thickened. Not sure if that is how you're supposed to do them but the end result is tasty. How do you do them? 

Thick cut Dorset pork shoulder steaks, slowly roasted in a puttanesca sauce, served with a wedge of grand rustique and sea salted butter, all washed down with a glass of Sauvignon Blanc.

Thick cut Dorset pork shoulder steaks, slowly roasted in a puttanesca sauce, served with a wedge of grand rustique and sea salted butter, all washed down with a glass of Sauvignon Blanc.

Tonight's offering 
Kadai Chicken with Stuffed Parathas

Hartington Bitter at The Lathkil, really good food and good social distancing organisation too.
Oh and how I’ve missed that view

Delivery arrived. If I'm really careful and pace myself, I might make it last through the weekend...

My boss told me about it (he's German)
Zigeuner Sauce Recipe (for Schnitzels)
Ingredients
·        1 or 2 small onion, sliced ·        1 small carrot, Julienne ·        Half a red pepper, thinly sliced ·        2 mushrooms, sliced ·        1 teaspoon paprika, sweet ·        Pinch of hot cayenne or red chilli powder to taste ·        1 dessert spoon flour ·        75 ml red wine ·        1 tablespoon tomato puree ·        150 ml chicken stock ·        Salt and pepper to taste ·        20 g butter or sunflower oil Method
·        Fry onions in butter or oil until starting to brown ·        Add mushrooms, fry for a further 2 minutes ·        Add pepper and carrot, fry for a further 2 minutes ·        Remove from heat temporarily ·        Add spices, tomato puree and flour ·        Add red wine ·        Stir and bring to boil ·        Add chicken stock ·        Add salt and pepper to taste ·        Simmer until thickened ·        Serve immediately (or cool, then microwave or re-heat)

Sheep's head on a plate, again
Yeah, it took a long time to boil it

Lovely artwork as usual @RamNut . Proving again it's impossible to draw or paint well and be good looking.
 
 
 
Kind Regards
George Clooney
 

Actually Ralph, @frogggdid the first knee pic on this thread.

Send me a link for the sauce mate, haven’t heard of that.

Send me a link for the sauce mate, haven’t heard of that.

Lamb scotch bonnet chilli, three types of beans, served with Cajun wedges, all washed down with a glass of Rioja Tinto.
 

Made my first-ever Quiche Lorraine tonight (apart from samosas, it's my first attempt at pastry) - turned out pretty well too.

 

100 day aged six ounce brisket burger, with garlic mayo, IOW blue cheese and fried onions, on a cheese rustique, all washed down with a glass of IPA.
 

 
 

Lamb scotch bonnet chilli, three types of beans, served with Cajun wedges, all washed down with a glass of Rioja Tinto.
 

Lamb scotch bonnet chilli, three types of beans, served with Cajun wedges, all washed down with a glass of Rioja Tinto.
 

100 day aged six ounce brisket burger, with garlic mayo, IOW blue cheese and fried onions, on a cheese rustique, all washed down with a glass of IPA.
 

 
 

So is mine. 

Little madam.

Little madam.

Little madam.

Little madam.

Well done fella, good honest hard work, hope it’s achieved what you hoped for, by the grin I’d say it had.

Lamb scotch bonnet chilli, three types of beans, served with Cajun wedges, all washed down with a glass of Rioja Tinto.