froggg

My first pub pint following lockdown was...

followed by one from Derbyshire's finest..

 
...and then a few more.
A quiet, rainy Wednesday afternoon was a good time to head out, only 5 people in the entire pub.

I know a couple of people with these, and both very happy, often do good deals on short date kegs as well. Would invest myself but hardly touch a drop these days.?

I know a couple of people with these, and both very happy, often do good deals on short date kegs as well. Would invest myself but hardly touch a drop these days.?

That's an excellent beer. We, too, were celebrating Christmas earlier today (early or late Christmas - who cares) - with a 75 cl bottle of N'ice Chouffe. We followed that up by splitting a Tynt Meadow, which I have now decided is my all-time favourite English beer.

I’ll advance you this Sir, if it’s good enough for William Shakespeare I’ll give it a punt.

Forgot to include my knee but nipped down to Alvaston park for a little picnic and took a few quick photos of one of the swans



 

Sound great Eddie ?

Not the first proposal I’ve had on here??

I can't match @froggg for his artistic presentation. 
Just had my first attempt at making samosas. They don't look great (they're a bit tricky, and I'm an absolute novice at rolling pastry), but they sure were tasty...

 
Recipe if anyone is interested:
Samosas (makes 10 samosas)
Ingredients – dough
·        100 g Chakki Atta Flour ·        100 g Plain flour ·        0.5 teaspoon thyme ·        0.25 teaspoon salt ·        40 g oil ·        70 ml water Ingredients – filling
·        100 g lamb mince, fried ·        200 g potatoes ·        Half an onion, chopped and fried ·        I teaspoon cumin seeds ·        0.5 teaspoon fennel seeds ·        1 teaspoon ground coriander ·        0.5 teaspoon ginger paste ·        2 green chillies, chopped ·        0.5 teaspoon garlic paste ·        0.5 teaspoon garam masala ·        0.25 teaspoon red chilli powder ·        0.25 teaspoon salt ·        Handful of frozen peas Additional – flour+ water glue
Method – dough
·        Sieve flours into mixing bowl. ·        Add salt and thyme, mix well. ·        Mix in oil, working to incorporate using just fingers (3-4 minutes – should become like sand or crumbly gravel, when squeezed will hold shape) ·        Slowly add water, mixing until a stiff dough is formed. ·        Cover with damp cloth, leave for 30-40 minutes. Method – filling
·        Parboil and roughly chop potatoes ·        Fry onions until caramelised ·        Add peas, continue frying for 2 or 3 minutes ·        Fry keema/lamb 10 minutes until cooked ·        Add chopped potatoes, stir, fry for 1 minute ·        Add all spices with onions, potatoes and keema, mixing continually, fry for 5 minutes ·        Set aside, leave to cool Method – constructing the samosas
·        Divide dough into 5 equal balls ·        Roll dough ball (keep others covered with damp cloth) into 6 or 7 inch oval/circle ·        Cut in half ·        Construct cones (use the straight edge of each half to form the seam) ·        Fill samosa with meat/spice filling (2 or 3 dessert spoons – divide filling into 10) ·        Glue together with flour/water ·        Pinch edges to seal ·        Repeat with other half ·        Repeat with other dough balls (should now have 10 samosas) ·        Lightly oil (vegetable/sunflower, not olive oil) ·        Cook samosas (4 or 5at once) in air fryer for 10 minutes on low heat (160 C) – turn once ·        Cook for a further 5-10 minutes on higher heat (190 C) to brown – turn once

Cajun spiced Dorset pork chops and spinach wilted in garlic butter, all washed down with a glass of Sauvignon Blanc.

Found some on the freezer #Boycie couldn’t let you miss out, cooked in beef dripping.?

Cajun spiced Dorset pork chops and spinach wilted in garlic butter, all washed down with a glass of Sauvignon Blanc.

"Thriceland"!  

Cajun spiced Dorset pork chops and spinach wilted in garlic butter, all washed down with a glass of Sauvignon Blanc.

Jerk spiced pork chops served with new potato salad, all washed down with a glass of cider.

Jerk spiced pork chops served with new potato salad, all washed down with a glass of cider.

The Memsahib made her salmon and prawn-based fish pie this evening (absolutely superb) - and she basically said to me "do something with that spare aubergine". Well, having decided that it didn't fit in any body cavity, I got to thinking "how do you make aubergine interesting without going full moussaka or parmigiano on it?"
So I sliced it pretty thin, painted each slice with a little olive oil, fried it for 3 or 4 minutes on each side, cleared any excess olive oil from them, put them in a shallow baking dish, brushed them with butter (yes, I really should have fried them in butter first and not olive oil, but I was making it up as I went along), smothered them with freshly-chopped chives and parsley, the juice of a lemon and gave them 10 minutes at gas mask 7.
Very nice - will do again.
 

Black iron potatoes (Potatoes, bacon and cheese), chicken dragon egg ( chicken breast stuffed with chillies, cream cheese). Wrapped in bacon  
All done on the Weber Kettle. 

Jerk spiced pork chops served with new potato salad, all washed down with a glass of cider.

Just had a couple on your recommendation froggg......very palatable and goes down smoothly for a 6%.....dangerously so in fact.?

Jerk spiced pork chops served with new potato salad, all washed down with a glass of cider.

I was winning an argument with my wife the other day when she proceeded to remove her top and bra.... 
It was a booby trap.