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What's for dinner?
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peter
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PostPosted: Mon Aug 21, 2017 7:36 am    Post subject: Reply with quote

I did a sort of cross between a chicken provencal and a coq au vin. Chicken marinated in herbs with a red wine sauce. Came out well if I say so myself! Very Happy
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PostPosted: Fri Aug 25, 2017 3:28 pm    Post subject: Reply with quote

Take away noodles and bbq chickidoodles!!
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PostPosted: Sun Aug 27, 2017 7:00 am    Post subject: Reply with quote

Made a spaghetti sauce yesterday in the true neapolitan style from simple chopped tomatoes, garlic, basil, seasoning and extra virgin olive oil. Spoon over the spaghetti, sprinkle with chile flakes and parmesan cheese and a splash more e v olive oil. Black pepper to taste and a hunk of hot garlic bread. C'mon - what's not to like! Laughing
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PostPosted: Thu Aug 31, 2017 10:05 am    Post subject: Reply with quote

Home made veto pizza
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PostPosted: Thu Aug 31, 2017 5:49 pm    Post subject: Reply with quote

Fish stew tonight! Lots of chunky fish and doorsteps of bread and butter! Oh yes! Smile
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PostPosted: Thu Aug 31, 2017 6:22 pm    Post subject: Reply with quote

I have asked my wife for and will receive Bacon Wrapped Meatloaf for my birthday. I still have to wait a few days but I've already begun to salivate. Smile

See the smiley expression on my Night King adulterated face to the left?
That's what I'm talking about. Big Grin


The operative word is BACON. See the Bacon thread. Smile
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PostPosted: Fri Sep 01, 2017 3:38 am    Post subject: Reply with quote

I'd love the recipe for that if it were doable aTOMic!
(And if your wife were prepared to release such closely guarded knowledge Wink )
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PostPosted: Sun Oct 08, 2017 6:21 am    Post subject: Reply with quote

Ok, last night I did scallops in a white wine sauce followed by loin of lamb, minted peas and root vegetable crisps (lamb jus to finish the dish). Afters was an Irish cream and strawberry dessert with cheese to end. White and red wine to accompany and a super sweet Pedro Ximenez sherry as an apperratif (with salted almonds).

Not a bad result if I say so myself! Wink
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PostPosted: Mon Oct 09, 2017 6:31 am    Post subject: Reply with quote

I made roast potatoes, gravy, apple sauce and pan-roasted pork loin. Very Happy

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PostPosted: Tue Oct 10, 2017 5:08 am    Post subject: Reply with quote

It's a good cut of pork Av. I don't know about S.A., but in the UK sourcing good quality pork is not easy. Leg joints have a tendency to be tainted unless you to the very best butchers and get big ones which cost a fortune. But loin joints are cheaper, make good eating and even provide you with a good bit of crackling if you are of a mind to make it! Very Happy
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PostPosted: Tue Oct 10, 2017 5:44 am    Post subject: Reply with quote

Ok, that's weird...I meant to write pork fillet. I know the Yanks call it a tenderloin, so maybe that's where it came from.

All you said is largely true of it too though, except for the crackling. Very Happy

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PostPosted: Tue Oct 10, 2017 9:45 am    Post subject: Reply with quote

Agreed - pork fillet is a good cut, especially for frying. I do it with a cider and cream sauce [rarely with a full 'roast' as you seem to have], but Ive been toying with the idea of trying a pork and clams dish - a classic combination so the recipe sites tell me - and am thinking that would be a good cut to use.
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....and the glory of the world becomes less than it was....
'Have we not served you well'
'Of course - you know you have.'
'Then let it end.'

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