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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 08 March 2024 at 1:07pm
Originally posted by GPR - Rochester GPR - Rochester wrote:

Couple of new recipes to us this weekend - tonight seafood pie with salmon, cod & prawns featuring a topping of grated shortcrust pastry combined with gruyere. Tomorrow Irish stew. Bottles of 9-3 & premier malbec on hand to accompany. 
Sounds most appetising, as ever.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2024 at 7:59am
This week is what Mrs R & I call a birthday week. We usually try to experiment a little with some new recipes when its one of our birthdays. So this week we are having a homemade beef & mushroom pie, Haddock with mushrooms & cream & steak Diane with a peppercorn sauce. Sunday will feature an old favourite - slow roasted leg of lamb. Mouth is watering already. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 18 March 2024 at 12:55pm
Originally posted by GPR - Rochester GPR - Rochester wrote:

This week is what Mrs R & I call a birthday week. We usually try to experiment a little with some new recipes when it’s one of our birthdays. So this week we are having a homemade beef & mushroom pie, Haddock with mushrooms & cream & steak Diane with a peppercorn sauce. Sunday will feature an old favourite - slow roasted leg of lamb. Mouth is watering already. 
Very nice too.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2024 at 9:59am
so i went to a new restaraut  in swansea sa1 area, the shed. new place opened by some guys who been working in lindon.  not cheap but really really  good food , cockle croquette starters ox cheek and mash mains  welsh rarebit as a side accompanied by a lovely primitivo wirh a welsh cake and whisky pudding the good lady had the veggie option . lovely meal and would recommend 

Edited by RR1972 - 19 March 2024 at 10:08am
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ap sior Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2024 at 10:08am
Originally posted by RR1972 RR1972 wrote:

so i went to a new restraunt in swansea sa1 area, the shed. new place opened by some guys who been working in lindon.  not cheap but really really  good food , cockle croquette starters ox cheek and mash mains  welsh rarebit as a side accompanied by a lovely primitivo wirh a welsh cake and whisky pudding the good lady had the veggie option . lovely meal and would recommend

There is a building in SA1 called the shed. Was the restaurant there, next to the Rasoi ?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2024 at 10:08am
Originally posted by RR1972 RR1972 wrote:

so i went to a new restaraut  in swansea sa1 area, the shed. new place opened by some guys who been working in lindon.  not cheap but really really  good food , cockle croquette starters  braised ox cheek and mash mains  welsh rarebit as a side (this was stunning)  accompanied by a lovely primitivo wirh a welsh cake and whisky pudding the good lady had the veggie option . lovely meal and would recommend 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2024 at 8:48am
Haddock with mushrooms & cream tonight with a bottle of Rioja white on standby. Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 22 March 2024 at 9:07am
Originally posted by ap sior ap sior wrote:

Originally posted by RR1972 RR1972 wrote:

so i went to a new restraunt in swansea sa1 area, the shed. new place opened by some guys who been working in lindon.  not cheap but really really  good food , cockle croquette starters ox cheek and mash mains  welsh rarebit as a side accompanied by a lovely primitivo wirh a welsh cake and whisky pudding the good lady had the veggie option . lovely meal and would recommend

There is a building in SA1 called the shed. Was the restaurant there, next to the Rasoi ?
yes thats the 1 opposite the river house pub
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2024 at 9:45am
On James Martin this morning, the producer featured was Will Pritchard whose Gower Salt Marsh lamb is the feature of his first dish of the programme. He’s the third generation of the family on the farm.

As normally happens, the producer website has its fiercest test and hopefully survives the onslaught of James’s viewers.

We’ve tasted it and remember it to be excellent. How widely available is it in the area?

Also does the family have any rugby connection that anyone knows. The name rings a bell but that might be non-lamb related.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2024 at 11:03am
Originally posted by Eastern outpost Eastern outpost wrote:

On James Martin this morning, the producer featured was Will Pritchard whose Gower Salt Marsh lamb is the feature of his first dish of the programme. He’s the third generation of the family on the farm.

As normally happens, the producer website has its fiercest test and hopefully survives the onslaught of James’s viewers.

We’ve tasted it and remember it to be excellent. How widely available is it in the area?

Also does the family have any rugby connection that anyone knows. The name rings a bell but that might be non-lamb related.

Think it was Mr Pritchard who featured on a recent visit by Rick Stein a few weeks ago. Rick cooked rack of lamb which I must say was mouth watering. That reminds me must have rack soon. The meat is readily available in Swansea market which is a place my family & I love to spend some time. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 23 March 2024 at 11:43am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

On James Martin this morning, the producer featured was Will Pritchard whose Gower Salt Marsh lamb is the feature of his first dish of the programme. He’s the third generation of the family on the farm.

As normally happens, the producer website has its fiercest test and hopefully survives the onslaught of James’s viewers.

We’ve tasted it and remember it to be excellent. How widely available is it in the area?

Also does the family have any rugby connection that anyone knows. The name rings a bell but that might be non-lamb related.

Think it was Mr Pritchard who featured on a recent visit by Rick Stein a few weeks ago. Rick cooked rack of lamb which I must say was mouth watering. That reminds me must have rack soon. The meat is readily available in Swansea market which is a place my family & I love to spend some time. 
Thanks GPR
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: Yesterday at 7:02am
Got family with us for Easter weekend so the boat is being pushed out. My eldest, in her wisdom, called in to a butchers in Tumble recently & purchased a 6kg piece of beef brisket!!!! We are going to marinade this overnight with a dry rub before smoking on our Weber Saturday for around 10 hours over charcoal & apple wood. We will finish it off with baste of honey & mustard.

Sunday a tradition of roast turkey just like Xmas day. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 20 hours 50 minutes ago at 4:20pm
Originally posted by GPR - Rochester GPR - Rochester wrote:

Got family with us for Easter weekend so the boat is being pushed out. My eldest, in her wisdom, called in to a butchers in Tumble recently & purchased a 6kg piece of beef brisket!!!! We are going to marinade this overnight with a dry rub before smoking on our Weber Saturday for around 10 hours over charcoal & apple wood. We will finish it off with baste of honey & mustard.

Sunday a tradition of roast turkey just like Xmas day. 
The brisket sounds like an interesting adventure. Good job you’ve a big smoker.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 17 hours 46 minutes ago at 7:24pm
Originally posted by GPR - Rochester GPR - Rochester wrote:

Got family with us for Easter weekend so the boat is being pushed out. My eldest, in her wisdom, called in to a butchers in Tumble recently & purchased a 6kg piece of beef brisket!!!! We are going to marinade this overnight with a dry rub before smoking on our Weber Saturday for around 10 hours over charcoal & apple wood. We will finish it off with baste of honey & mustard.

Sunday a tradition of roast turkey just like Xmas day. 
im on my way!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 5 hours 53 minutes ago at 7:17am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Got family with us for Easter weekend so the boat is being pushed out. My eldest, in her wisdom, called in to a butchers in Tumble recently & purchased a 6kg piece of beef brisket!!!! We are going to marinade this overnight with a dry rub before smoking on our Weber Saturday for around 10 hours over charcoal & apple wood. We will finish it off with baste of honey & mustard.

Sunday a tradition of roast turkey just like Xmas day. 
The brisket sounds like an interesting adventure. Good job you’ve a big smoker.

Well its the biggest Weber do so fingers crossed EO!!!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 5 hours 53 minutes ago at 7:17am
Originally posted by RR1972 RR1972 wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Got family with us for Easter weekend so the boat is being pushed out. My eldest, in her wisdom, called in to a butchers in Tumble recently & purchased a 6kg piece of beef brisket!!!! We are going to marinade this overnight with a dry rub before smoking on our Weber Saturday for around 10 hours over charcoal & apple wood. We will finish it off with baste of honey & mustard.

Sunday a tradition of roast turkey just like Xmas day. 
im on my way!!

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