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Eastern outpost 
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Joined: 13 March 2012 Location: South Suffolk Status: Offline Points: 21331 |
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 Posted: 18 June 2023 at 9:13am |
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Where do you get your duck from? Our butcher imports his from France, as he finds British duck lacking.
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In a world where you can be anything – Be Kind.
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GPR - Rochester
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Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 17918 |
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Posted: 18 June 2023 at 10:48am |
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My butcher gets his from a free range farm in Devon. Tasty.
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Oracle
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Joined: 19 September 2022 Location: North pole Status: Offline Points: 3959 |
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Posted: 18 June 2023 at 11:10am |
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If that's for family , will you please adopt me
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Eastern outpost
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Joined: 13 March 2012 Location: South Suffolk Status: Offline Points: 21331 |
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Posted: 18 June 2023 at 11:19am |
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In a world where you can be anything – Be Kind.
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GPR - Rochester
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Posted: 20 June 2023 at 8:42am |
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Planning a seafood risotto this week so went to see my fish man - Len the Fish - yesterday in Llanybydder. We see Len most Mondays but I was quite shocked when a fairly long queue started forming. He told me it was the first catch of this season's New Quay mackerel which are renowned Internationally.
Now I would like some help from coastal West Walians on this forum ( Aber?) to get some background to this story if possible.
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GPR - Rochester
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Joined: 01 December 2014 Location: Rhydcymerau Status: Offline Points: 17918 |
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Posted: 24 June 2023 at 6:29am |
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Had the risotto last night - delicious. Diane & I agreed that it was a step up from one I made some weeks ago. The reason - home made fish stock. I try to make my own stocks if I can. Fish stock was made from a salmon head, monkfish carcass & prawns shells combined with fennel, leek & celery. I make around 3 litres every time. If anyone wants the full recipe let me know.
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Eastern outpost
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Joined: 13 March 2012 Location: South Suffolk Status: Offline Points: 21331 |
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Posted: 24 June 2023 at 8:47am |
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Something at the back of my mind says that there are some good stocks available and sold at good outlets and are used by top chefs, however, no details spring to mind yet. Will update if they emerge.
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In a world where you can be anything – Be Kind.
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GPR - Rochester
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Posted: 30 June 2023 at 9:32am |
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Busy weekend of entertaining ahead as our great friends from Deal, Kent arrive today for 4 days. Menu is Coq au Vin tonight with home grown vegetables, tomorrow sirloin steak BBQ, Sunday roast lamb dinner and Monday we are cooking a whole gammon ham.
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GPR - Rochester
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Posted: 28 July 2023 at 10:27am |
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Lamb tagine tonight with prawn & chorizo jambalaya tomorrow.
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Wil Chips
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Joined: 23 August 2009 Location: Pembs Status: Offline Points: 50216 |
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Posted: 28 July 2023 at 6:18pm |
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Effortlessly flipping from Casablanca to New Orleans 
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GPR - Rochester
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Posted: 11 August 2023 at 7:35am |
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Made the most of a favourable break in the weather & had BBQ's the last two nights. Clam chowder tonight.
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Eastern outpost
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Posted: 11 August 2023 at 9:09am |
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In a world where you can be anything – Be Kind.
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GPR - Rochester
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Posted: 11 August 2023 at 9:38am |
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Our next door neighbour rewarded us for looking after her cat with a generous gift of a bottle of Cava and a pink sparkling Rose which I haven't had a chance to study yet - looks promising. Just the chowder EO with generous portions of crusty bread.
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Eastern outpost
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Posted: 11 August 2023 at 9:50am |
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In a world where you can be anything – Be Kind.
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Eastern outpost
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Posted: 16 September 2023 at 11:34am |
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Hope GPR’s radio silence is due to overwhelming call of duty to the polytunnels and other parts of the vegetable garden rather than anything more concerning.
Tonight’s main course is a good Mrs EO sourced, marinated and cooked, rump steak with salad and a jacket potato. Wine accompaniment is a 2015 Pomerol from La Croix de Gay, which promises to be very yummy. It’s possible that there might be a late selection change that brings in a 2013 bottle of NZ Snapper Rock Pinto Noir signed by Hadleigh Parkes. On a different matter, a lovely appearance by Phil Vickery on James Martin’s show this morning. He was extremely positive and recounted the tale of being a Cornish youngster in the middle of nowhere. He said that if he’d listened to everyone else telling him that you could never get anywhere or be something if you came from the remote spot where they lived, he’d have achieved nothing. People are too worried about failing and not getting stuck in enough and trying to create those successes (in the field of cooking or anything else). Get stuck in and you’ll love your triumphs and ignore your failures.
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In a world where you can be anything – Be Kind.
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Eastern outpost
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Joined: 13 March 2012 Location: South Suffolk Status: Offline Points: 21331 |
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Posted: 16 September 2023 at 11:38am |
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On another note, Mrs EO tried an Angela Hartnett soda bread recipe and it was a triumph. Yet to be tested as toast, however, it’s passed muster on bacon sandwich duty and just with butter.
Others will know better than me, sodabread is far easier to make than normal bread. There’s no yeast so no kneading.
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In a world where you can be anything – Be Kind.
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GPR - Rochester wrote: