Food & Cooking Thread

Had Rick Stein's seafood gratin last night - very tasty. Cod, prawns, squid and mussels in a creamy sauce with leeks topped with a crust of panko breadcrumbs & emmenthal.

Eastern outpost wrote:

GPR - Rochester wrote:

Had Rick Stein's seafood gratin last night - very tasty. Cod, prawns, squid and mussels in a creamy sauce with leeks topped with a crust of panko breadcrumbs & emmenthal.

Lovely. Matched with what wine?

An old favourite - Chablis. We are getting a bit stuck in our ways in all honesty so I am thinking about branching out a little & following your example of giving Majestic online a chance to impress. Used to get a good variety of different wines from Virgin until we fell out.

Eastern outpost wrote:

GPR - Rochester wrote:

Eastern outpost wrote:

GPR - Rochester wrote:

Had Rick Stein's seafood gratin last night - very tasty. Cod, prawns, squid and mussels in a creamy sauce with leeks topped with a crust of panko breadcrumbs & emmenthal.

Lovely. Matched with what wine?

An old favourite - Chablis. We are getting a bit stuck in our ways in all honesty so I am thinking about branching out a little & following your example of giving Majestic online a chance to impress. Used to get a good variety of different wines from Virgin until we fell out.

One thing to watch out for with Majestic is that sometimes they have some uninspiring choices at the top of the lists for those buying in a hurry. It’s worth investing the extra time to search further.

For example, while I love almost all things Bordeaux, I’d say the Chateau Recougne and Meaume uninspiring and not worth giving another try except in exceptional circumstances.

Good luck with the due diligence Big smile

Had a Savignon Blanc New Zealand Aldi new stock, their best range ones....it was crap just saying ....vinegar will give name in due course.

Edited by lofty evans - 11 March 2023 at 11:01am

In 1972, Roy Bergiers scored that try and said "that was for you lofty"

"All you have to decide is what to do with the time that is given to us"

Mrs EO does a lovely stuffing involving apricots and various things. A pinch of turmeric &/or curry powder in there too possibly.

In a world where you can be anything – Be Kind.

GPR - Rochester wrote:

Saw a Rick Stein Cornwall episode recently with him making a cheese soufle. Going to have a crack at that this weekend.

I like Rick as a chef, nothing too fancy or too hard to follow.

Tom kerrdige great chef to

Turkey & ham pie tonight with a flaky pastry crust. Chance to use up some of my leeks which took quite a battering with the very cold snap we had in December with temps down to minus 11/12C.