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Eastern outpost View Drop Down
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Points: 25444 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2025 at 8:12pm
Originally posted by RR1972 RR1972 wrote:

ok so bought a  frozen skinned rabbitt , what we thinking oue or stew or roasted with a a dinner??
Stew with calvados an a variety of veg.
In a world where you can be anything – Be Kind.
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Points: 21384 		Post Options Post Options   Thanks (0) Thanks(0)   Quote RR1972 Quote  Post ReplyReply Direct Link To This Post Posted: 16 October 2025 at 10:38pm
bit of red wine in it ? just for taste Wink
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Points: 23492 		Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 17 October 2025 at 7:03am
Originally posted by RR1972 RR1972 wrote:

bit of red wine in it ? just for taste Wink

Good advice from EO there. Slow cooked with some veg & red wine - bit like a coq au vin. Enjoy my friend. 
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Eastern outpost View Drop Down
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Points: 25444 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 17 October 2025 at 10:08am
Originally posted by RR1972 RR1972 wrote:

bit of red wine in it ? just for taste Wink
Not unless it’s accidental spillage if you’re using Calvados Wink

Cooking Keith Floyd style - 1 for the dish 3 for the chef. Big smile

Rabbit is a really under-eaten delicious food source.


Edited by Eastern outpost - 17 October 2025 at 10:09am
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One of my favourite slow cooked meals tonight - lamb shanks in red wine. Timed well while the England, Australia game is on. Accompanied by a St. Emilion ( to drink not cook of course!!!!!).
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Originally posted by GPR - Rochester GPR - Rochester wrote:

One of my favourite slow cooked meals tonight - lamb shanks in red wine. Timed well while the England, Australia game is on. Accompanied by a St. Emilion ( to drink not cook of course!!!!!).
Never cook with something you wouldn’t be pleased to drink is a well used phrase amongst chefs Big smile

What year and chateau, Gareth?
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Points: 23492 		Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2025 at 9:31am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

One of my favourite slow cooked meals tonight - lamb shanks in red wine. Timed well while the England, Australia game is on. Accompanied by a St. Emilion ( to drink not cook of course!!!!!).
Never cook with something you wouldn’t be pleased to drink is a well used phrase amongst chefs Big smile

What year and chateau, Gareth?

2020 Roc de Lussac. 
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Eastern outpost View Drop Down
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Points: 25444 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2025 at 9:35am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

One of my favourite slow cooked meals tonight - lamb shanks in red wine. Timed well while the England, Australia game is on. Accompanied by a St. Emilion ( to drink not cook of course!!!!!).
Never cook with something you wouldn’t be pleased to drink is a well used phrase amongst chefs Big smile

What year and chateau, Gareth?

2020 Roc de Lussac. 
Good age and a good staple of the UK wine choices. The St Emilion satellites are really good and worth exploring.

Bon degustation
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talk me through a sunday lunch in the eo household please?
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Originally posted by GPR - Rochester GPR - Rochester wrote:

One of my favourite slow cooked meals tonight - lamb shanks in red wine. Timed well while the England, Australia game is on. Accompanied by a St. Emilion ( to drink not cook of course!!!!!).
superb my friend
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Points: 23492 		Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2025 at 11:04am
Originally posted by RR1972 RR1972 wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

One of my favourite slow cooked meals tonight - lamb shanks in red wine. Timed well while the England, Australia game is on. Accompanied by a St. Emilion ( to drink not cook of course!!!!!).
superb my friend

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Eastern outpost View Drop Down
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Points: 25444 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2025 at 11:47am
Originally posted by RR1972 RR1972 wrote:

talk me through a sunday lunch in the eo household please?
We’re off to the pub tomorrow for lunch Big smile

Normally, we have a mixture of farmshop veg, rotate the roasts between the usual choices although sometimes add in venison or rabbit amongst others. Guinea Fowl is a great favourite but not yet persuaded Mrs EO to source some from GPR’s supplier. I make up for it when in France.

Yorkshire pudding - James Martin’s fluffier recipe (uses sparkling water iirc) and roasties moistened with delicious gravy.

Dessert is autumn/winter more likely to be a crumble.

Wine - usually something from the Bordeaux or Bergerac areas, only occasionally venturing to Burgundy and even Spain, Chile, Argentina or SA. 

Tonight, we have a beef stew with some SA red - Sneeukrans (or something like that) from Sporting Wines.
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Points: 23492 		Post Options Post Options   Thanks (1) Thanks(1)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 01 November 2025 at 11:52am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by RR1972 RR1972 wrote:

talk me through a sunday lunch in the eo household please?
We’re off to the pub tomorrow for lunch Big smile

Normally, we have a mixture of farmshop veg, rotate the roasts between the usual choices although sometimes add in venison or rabbit amongst others. Guinea Fowl is a great favourite but not yet persuaded Mrs EO to source some from GPR’s supplier. I make up for it when in France.

Yorkshire pudding - James Martin’s fluffier recipe (uses sparkling water iirc) and roasties moistened with delicious gravy.

Dessert is autumn/winter more likely to be a crumble.

Wine - usually something from the Bordeaux or Bergerac areas, only occasionally venturing to Burgundy and even Spain, Chile, Argentina or SA. 

Tonight, we have a beef stew with some SA red - Sneeukrans (or something like that) from Sporting Wines.


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Points: 23492 		Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2026 at 7:11am
Birthday BBQ in Rhydcymerau - 1st of the season. Shorts on tinnies at the ready. 
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Points: 55013 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Wil Chips Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2026 at 10:47am
Spot on. Got to clean the patio first though apparently.
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Eastern outpost View Drop Down
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Points: 25444 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 20 March 2026 at 4:58pm
Many happy returns and trust the tinnies are of the right quality to merit a mention in the relevant thread.
In a world where you can be anything – Be Kind.
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