Eddie

Doesn't the stand fit?
 
Today's delivery, 7 each of the latest vocation barrell aged release, and confirmation that my belgiuminabox order has moved onto the preparation stage.

 
 

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

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

No traditional Sunday roast tonight. Just using up what we had in. Chicken and sausage with cowboy cannellini beans.

Tonight's offering 
Kadai Chicken with Stuffed Parathas

Frozen peas - one lump.

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)

It's on all the time at Angels in Belper £3 a pint. 

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)

Wrong meal, mate. Today's offering was Stoofvlees (Flemish stew). 
As for the peas, I got a bit heavy-handed.

The finished product...

Guinness

See below/above
Basically, slice everything very thinly, fry everything in butter (high heat for onions, then medium for everything else) and reduce until it is really thick. The sauce is just amazingly good. I'm a real chilli head, so I really had to resist the temptation to overload it with heat, on my boss Christian's advice, and I'm really glad I did.
It's going to be a regular sauce in our house with chicken or pork.

I'm intrigued, what does that consist of?

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

@Eddie you are deaf, you just haven't heard the complaints 
 

I've had no complaints.

I thought you were using baking beads?  

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

Well, you could always ram a baking bead up the hole, but when the pressure gets too high, you could take someone's eye out from 50 metres.

I genuinely started reading that as an answer to incontinence. 

I sit with @Eddie at the cricket, he never avoids having a soggy bottom. 

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

 

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