Nice, looks like it was served in a NY deli. Trying a new cut of meat tonight, slow roast shoulder of rose veal (all humane, British meat, apparently). I’ll let you know how it goes and what ridiculous wine I pair it with, I know I have a lot of fans who follow my ‘poncey’ meals.
Did you make your own Hollandaise sauce? Perfected mine a while back to go with the salmon dish I make for Mrs and Jnr. It's really awkward to get the consistency right.
Made two batches of sauce yesterday with slightly different amounts and also had a jar of ready-made I picked up from a lovely Mediterranean deli......in Leicester. Ended up using a mixture of half of mine and half of the deli-bought. Worked really well thankfully. The Mrs was happy with the 'not-quite-runny-enough' eggs whereas I was slightly disappointed. She keeps telling me not to be too hard on myself
Bombay lamb done with tikka paste, potato, tomatoes, onion and peas served in pitta breads with yogurt.
Not quite poncey enough methinks. Next time I shall serve it with mange tout, creme freche and a nice cabernet sauvignon
Get one of G’s overpriced, poncey red wines to have with it and you’ve got a perfect bourgeoisie meal
Having had a colonoscopy yesterday, a good home made Poppas pizza and a couple of quiet G & T's have hit the spot.
Jeez can't remember the last time I looked at this thread, nice to see it still running with the food and drink looking really good, even the poncy red wines!!!!!!! Take away pizzas tonight.......... lush
Sunday dinner, probably my most challenging effort yet but thoroughly pleased with the results! Lamb shanks cooked in wheat beer with shallots and parsnip mash. Topped with lamb jus, beer, mustard and honey cooking licqor. Accompanied by a nice IPA beer. Followed by a sweet lemon and passion fruit verrine with crushed amaretti biscuits.
Sunday lunch. 2nd dish I've cooked from the Dishoom book. Kejriwal, a traditional breakfast/lunchtime favourite in Bombay. Toasted white bloomer covered in a mature cheddar cheese, spring onion and green chilli paste and topped with oven baked eggs topped with more cheese, onion, chilli and black pepper. Served with home-made ketchup and a large cup of Joe. Absolutely delish......though those runny eggs stymied me yet again! They are quickly becoming my nemesis....
Halloween Sunday dinner. From the Roasting Tin book - the slow-cooked Mexican chilli with beef brisket and dark chocolate. Served with sour cream and tortilla chips. ( and a pint of San Miguel ). Sooooo tasty! The ancho chilli and chocolate work so well. Followed by toasted brioche slices with double cream and mascarpone. Topped with strawberries and toasted, sugared hazelnuts.
Alright ponces? Any Masterchef fans out there? Did you see Marcus Wareing make the worlds best looking dish of Bangers and Mash? Had a bash at it myself tonight, awesome! Stout and onion gravy, creamed mash and finest pork sausages - what could go wrong. Found it a little difficult to fully follow what he was doing on the tv, so had to guess at a couple of bits and improvise on another (we had no brandy, so swapped that for a bit of Jack Daniels) but the whole.dish was yummy! Now for some Mackies ice cream and raspberry sauce - poncey as ****
Ponce number 1 reporting Love the professional masterchef and big thumbs up for Marcus. Loved the look of his bangers and mash.....the misses said we have to try it soon too. Yours looks pretty darn good Steels. Will show the Mrs the pic and try it out soon. Proper winter comfort food too