Food & Cooking Thread

GPR - Rochester wrote: Eastern outpost wrote: Fscarlet wrote: GPR - Rochester wrote: Menu this weekend includes slow cooked spiced Lamb shanks, fish pie & pork & chorizo cassoulet. Anyone who can add to my efforts are welcome. Considering the wine ladder for these so am waiting for Eastern Outpost & RR 1972 to offer their suggestions ( not forgetting Lofty of course).  A nice good Bordeaux would do the trick there. Nice acidic white for the fish pie. That’s a tasty menu lined up well in advance. Top planning. For the fish pie, having seen you appreciate the quality of the 9-3 Sauvignon on Saturday that might well do the trick. Pomerol and lamb go nicely together, although might depend on the level of spicing. As a matter of interest, with what food would you pair the 1872 Scarlets red? Creature of habit EO - shopping Thursday so menu pretty set in advance. The 9-3 would accompany the fish pie superbly. As for the 1872 Scarlets merlot I think it would do justice to lamb as the spicing is very subtle but I think it would probably go with the cassoulet best. It certainly went down a treat on Saturday with my roast lamb.

Thanks for that. Sounds a super plan. Sporting Wines are often very good at quick deliveries especially for new members.

Edited by Eastern outpost - 22 February 2023 at 12:38pm

Wil Chips wrote: Been in Cairo this week. I'm not a massive fan of Lebanese food but some of the street food down in the old city suburbs ( Maadi in this case) is smashing. Found it when I lived there in late noughties, and it's still good now. Manaqish - minced lamb, cheese and a spice mixture (too many to pinpoint) on pita bread,. Hot or old.

Sounds great. 

Eastern outpost wrote: Wil Chips wrote: Been in Cairo this week. I'm not a massive fan of Lebanese food but some of the street food down in the old city suburbs ( Maadi in this case) is smashing. Found it when I lived there in late noughties, and it's still good now. Manaqish - minced lamb, cheese and a spice mixture (too many to pinpoint) on pita bread,. Hot or old. Sounds great.  There are plenty of Comptoir Libanais in London and we enjoy calling in there whenever the chance arises. The one in Broadgate was shut last time we went there. Hope it was just temporary.

the variety of food in london is incredible camden market has all sorts of open air food stalls and if you walk the lengthh of kilburn high road youll see all of the world on 1 street, croydon must be the jerk chicken capital of the uk!

GPR - Rochester wrote: Went with my wife's favourite for the fish pie little black pigs Australian pinot grigio - tasty. having a friend visit from over the border for the England game and followed by the cassoulet. He is bringing a "nice" red. making a start on the cassoulet soon.

Cassoulet is a lovely, hearty dish and ideal for cooler days. In some parts of France, they say it’s traditional to keep a big pot of cassoulet on the go all the time, topping up as required. Possibly countryside legend.

https://www.wildmeat.co.uk/  These guys are all over it.  Our friends in the travelling community are big fans of it. Not sonething i have  tried myself

Menu for the weekend - seafood chowder with crusty bread, pot-roast pheasants with fino & porcini & slow cooked shoulder of lamb roast dinner. Think another bottle of little black pigs pinot grigio with the chowder and I have an Australian cabernet sauvignon ( 14%) lurking on the rack which should do nicely for the pheasants/lamb. 

Boys, for an extraordinary food and wine experience, come to Sicily..

GPR - Rochester wrote: Menu for the weekend - seafood chowder with crusty bread, pot-roast pheasants with fino & porcini & slow cooked shoulder of lamb roast dinner. Think another bottle of little black pigs pinot grigio with the chowder and I have an Australian cabernet sauvignon ( 14%) lurking on the rack which should do nicely for the pheasants/lamb.