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Eastern outpost View Drop Down
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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 June 2023 at 9:13am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Had family round yesterday afternoon for BBQ - had king prawns to start with duck legs, chicken thighs & strips of belly pork - kept the chef busy running around made easier by some chablis & malbec refreshments.Thumbs Up
Good stuff.

Where do you get your duck from?

Our butcher imports his from France, as he finds British duck lacking.
In a world where you can be anything – Be Kind.
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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 June 2023 at 10:48am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Had family round yesterday afternoon for BBQ - had king prawns to start with duck legs, chicken thighs & strips of belly pork - kept the chef busy running around made easier by some chablis & malbec refreshments.Thumbs Up
Good stuff.

Where do you get your duck from?

Our butcher imports his from France, as he finds British duck lacking.

My butcher gets his from a free range farm in Devon. Tasty. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Oracle Quote  Post ReplyReply Direct Link To This Post Posted: 18 June 2023 at 11:10am
If that's for family , will you please adopt me Wink
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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 June 2023 at 11:19am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Had family round yesterday afternoon for BBQ - had king prawns to start with duck legs, chicken thighs & strips of belly pork - kept the chef busy running around made easier by some chablis & malbec refreshments.Thumbs Up
Good stuff.

Where do you get your duck from?

Our butcher imports his from France, as he finds British duck lacking.

My butcher gets his from a free range farm in Devon. Tasty. 
Excellent. 
In a world where you can be anything – Be Kind.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 20 June 2023 at 8:42am
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2023 at 6:29am
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 24 June 2023 at 8:47am
Originally posted by GPR - Rochester GPR - Rochester wrote:

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. 
The effort of making your own is well worth it. The recipe might well be worth revealing anyway. It might prompt other shares

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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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 30 June 2023 at 9:32am
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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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2023 at 10:27am
Lamb tagine tonight with prawn & chorizo jambalaya tomorrow. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wil Chips Quote  Post ReplyReply Direct Link To This Post Posted: 28 July 2023 at 6:18pm
Originally posted by GPR - Rochester GPR - Rochester wrote:

Lamb tagine tonight with prawn & chorizo jambalaya tomorrow. 



Effortlessly flipping from Casablanca to New Orleans
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2023 at 7:35am
Made the most of a favourable break in the weather & had BBQ's the last two nights. Clam chowder tonight.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2023 at 9:09am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Made the most of a favourable break in the weather & had BBQ's the last two nights. Clam chowder tonight.
Large portions thereof tonight, or something with it? What wine do you have alongside it?
In a world where you can be anything – Be Kind.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2023 at 9:38am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Made the most of a favourable break in the weather & had BBQ's the last two nights. Clam chowder tonight.
Large portions thereof tonight, or something with it? What wine do you have alongside it?

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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 11 August 2023 at 9:50am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Made the most of a favourable break in the weather & had BBQ's the last two nights. Clam chowder tonight.
Large portions thereof tonight, or something with it? What wine do you have alongside it?

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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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2023 at 11:34am
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.
In a world where you can be anything – Be Kind.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2023 at 11:38am
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.
In a world where you can be anything – Be Kind.
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