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GPR - Rochester View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 16 September 2023 at 11:47am
Still alive & kicking thanks Steve!!!! Taking a breather from having relatives staying with us for 11 nights. Menu selection & gastronomic performance pushed us to the limits - never mind we like a good challenge provided it is suitably fuelled. 

Marinaded rump a la Mrs EO sounds scrummy. On the subject of soda bread it is a lot easier than other breads for sure. we made a Gordon Ramsey recipe a while back - turned out good. I do find however with Gordon that you have to take some of his timings with the proverbial pinch of salt!!!!

Angela Hartnett - top chefThumbs Up
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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 1:44pm
Originally posted by GPR - Rochester GPR - Rochester wrote:

Still alive & kicking thanks Steve!!!! Taking a breather from having relatives staying with us for 11 nights. Menu selection & gastronomic performance pushed us to the limits - never mind we like a good challenge provided it is suitably fuelled. 

Marinaded rump a la Mrs EO sounds scrummy. On the subject of soda bread it is a lot easier than other breads for sure. we made a Gordon Ramsey recipe a while back - turned out good. I do find however with Gordon that you have to take some of his timings with the proverbial pinch of salt!!!!

Angela Hartnett - top chefThumbs Up
Ange goes to Wales a lot and has some long-term good friends there.

After such a marathon, you and Mrs GPR will deserve a treat or few.
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: 17 September 2023 at 9:07am
Turned out it was a ribeye and done in the air fryer - a 2 week ago purchase from Lakeland Plastics. Excellent results, pleasingly so with the new cooking method and much less washing up.

The wine was not a Pinot Noir but a Cabernet Sauvignon + Merlot mix. Tasted very pleasant at 10 years of age. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2023 at 9:24am
Originally posted by Eastern outpost Eastern outpost wrote:

Turned out it was a ribeye and done in the air fryer - a 2 week ago purchase from Lakeland Plastics. Excellent results, pleasingly so with the new cooking method and much less washing up.

The wine was not a Pinot Noir but a Cabernet Sauvignon + Merlot mix. Tasted very pleasant at 10 years of age. 

Nice one Steve - often toyed with the idea of an air fryer. 

Diane & I were treated to some next level cooking last night. My daughter Sian & her boyfriend of about 8 months decided to repay us for the summer BBQ's by coming to our house & preparing a meal. Now said boyfriend Hefin from Crymych, nickname is a bit of a giveaway - Hef the chef - used to be a senior chef at a large Birmingham hotel until he got homesick and decided to change his career.

We had starter - crab, mango & avocado stack with mango & sweet chilli sauce with Chablis and Cava. 

Main - venison fillets with fondant potatoes, crispy polenta with vegetables & a blackberry sauce with with a bottle of 19 Crimes & a bottle of Rioja.

Dessert - Strawberry, lemon & pistachio tarts.

Now we have only eaten in a couple of Michelin star restaurants but this meal was worthy of the title - well spoilt. I have to say that the crispy polenta blew my mind & has certainly given this enthusiastic amatuer food for thought.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: 17 September 2023 at 9:40am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Turned out it was a ribeye and done in the air fryer - a 2 week ago purchase from Lakeland Plastics. Excellent results, pleasingly so with the new cooking method and much less washing up.

The wine was not a Pinot Noir but a Cabernet Sauvignon + Merlot mix. Tasted very pleasant at 10 years of age. 

Nice one Steve - often toyed with the idea of an air fryer. 

Diane & I were treated to some next level cooking last night. My daughter Sian & her boyfriend of about 8 months decided to repay us for the summer BBQ's by coming to our house & preparing a meal. Now said boyfriend Hefin from Crymych, nickname is a bit of a giveaway - Hef the chef - used to be a senior chef at a large Birmingham hotel until he got homesick and decided to change his career.

We had starter - crab, mango & avocado stack with mango & sweet chilli sauce with Chablis and Cava. 

Main - venison fillets with fondant potatoes, crispy polenta with vegetables & a blackberry sauce with with a bottle of 19 Crimes & a bottle of Rioja.

Dessert - Strawberry, lemon & pistachio tarts.

Now we have only eaten in a couple of Michelin star restaurants but this meal was worthy of the title - well spoilt. I have to say that the crispy polenta blew my mind & has certainly given this enthusiastic amatuer food for thought.Wink
That sounds sumptuous. The main course pointing strongly towards autumn. Good to see the thirsty were adequately catered for in the wine pairings. Wink

Re the air fryer, we’d poo-poo’d the idea for a long time, however, it does definitely have its uses.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2023 at 9:41am
Where does Hef the Chef work now?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2023 at 9:43am
Originally posted by Eastern outpost Eastern outpost wrote:

Where does Hef the Chef work now?

He works for a Builders Merchant in Crymych & is training to be a QS. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2023 at 10:45am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Where does Hef the Chef work now?

He works for a Builders Merchant in Crymych & is training to be a QS. 
The call of home does much. Hope he enjoys it and passes with flying colours.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2023 at 11:06am
Originally posted by Eastern outpost Eastern outpost wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Originally posted by Eastern outpost Eastern outpost wrote:

Where does Hef the Chef work now?

He works for a Builders Merchant in Crymych & is training to be a QS. 
The call of home does much. Hope he enjoys it and passes with flying colours.

Thanks Steve - farmer's son & green green grass and all that.Wink
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Wil Chips Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2023 at 11:28am
Got the 4 children, wives, and 4 grandchildren over today.

Just slaughtered a few head of farmyard animal, and filled the bath with pasta.





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Post Options Post Options   Thanks (0) Thanks(0)   Quote Eastern outpost Quote  Post ReplyReply Direct Link To This Post Posted: 17 September 2023 at 1:37pm
Originally posted by Wil Chips Wil Chips wrote:

Got the 4 children, wives, and 4 grandchildren over today.

Just slaughtered a few head of farmyard animal, and filled the bath with pasta.





Any roasted Baa Baa?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2023 at 8:46am
Well Autumn is upon us but I see a window of opportunity this weekend for what may be our final BBQ of the season. Some nice fat fillets with jackets, grilled field mushrooms & tomatoes ( from Poly) along with homemade coleslaw from our carrots, onions and some lovely red cabbage which we have grown, very successfully, for the first time this year. 

My youngest daughter & her fiance are joining us over the weekend so weather is very timely as is the Welsh kick off time!!!!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2023 at 9:34am
Eldest daughter up for her birthday next Wednesday & have a request for a seafood meal. Planning gluten free crab cakes for starter with seafood linguine main & Diane will work her magic on a gluten free dessert.

Question - has anyone successfully cooked GF crab cakes & if so any advice - thanks in advance. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Fscarlet Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2023 at 11:23am
Originally posted by GPR - Rochester GPR - Rochester wrote:

Eldest daughter up for her birthday next Wednesday & have a request for a seafood meal. Planning gluten free crab cakes for starter with seafood linguine main & Diane will work her magic on a gluten free dessert.

Question - has anyone successfully cooked GF crab cakes & if so any advice - thanks in advance. 

I haven't but a colleague of mine who is GF said he used ground down Poppadoms in place of breadcrumbs - said they worked well.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote GPR - Rochester Quote  Post ReplyReply Direct Link To This Post Posted: 05 October 2023 at 1:28pm
Originally posted by Fscarlet Fscarlet wrote:

Originally posted by GPR - Rochester GPR - Rochester wrote:

Eldest daughter up for her birthday next Wednesday & have a request for a seafood meal. Planning gluten free crab cakes for starter with seafood linguine main & Diane will work her magic on a gluten free dessert.

Question - has anyone successfully cooked GF crab cakes & if so any advice - thanks in advance. 

I haven't but a colleague of mine who is GF said he used ground down Poppadoms in place of breadcrumbs - said they worked well.

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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 October 2023 at 9:21am
Its that time of year where menus are more and more dictated to by the abundance of various vegetables. Leeks, tomatoes & sweet peppers are available aplenty so tonight we are having a chicken, leek & mushroom pie, tomorrow a seafood linguine using our leeks & tomatoes to form a sauce. Sunday roast as usual will feature plenty of our veg - red cabbage, parsnips, carrots & swede.
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