Food & Cooking Thread

Roast chicken dinner with cauliflower, broad beans and early potatoes all from the polytunnel. Magic.

reesytheexile wrote: Sounds lovely jubilee!Looking forward to the inaugural Scarlet Fever Members Summer Barbecue in your place in the lovely town of Llandeilo then GPR . You would have lots of Nom de plumes turning up with silly names like the Oracle and Scarlet Pimpernel Wil Chips etc and we can play a match the face with the name game 😂 ( A free bar would be especially enticing of course 😁) Eastern Outpost may need to bring his tent coming from Suffolk 😉

Sounds lovely jubilee!Looking forward to the inaugural Scarlet Fever Members Summer Barbecue in your place in the lovely town of Llandeilo then GPR . You would have lots of Nom de plumes turning up with silly names like the Oracle and Scarlet Pimpernel Wil Chips etc and we can play a match the face with the name game 😂 ( A free bar would be especially enticing of course 😁) Eastern Outpost may need to bring his tent coming from Suffolk 😉

Edited by reesytheexile - 22 May 2023 at 10:42pm

Good BBQ weather forecast for the coming 7/10 days - get out & enjoy the sun. We are having a BBQ with a friend staying from Kent this weekend which is my wife's birthday weekend. Also going to smoke a leg of lamb in our weber smoker on Sunday.

All we need now is your address

Got some nice pork chops from the butchers & had them with mash, seasonal greens & a cider & mustard sauce.

So, air fryer. Yes or no? 

Eastern outpost wrote: Today’s lunch for 6 was pea, garlic & mint bruschetta dressed with prawns, plus various charcuterie from the south west been some basque flavoursome but not spicy ham.  Chicken in a white wine, saffron and mascarpone sauce,  Cheese course - Bethmale vache, a lovely runny brie de meaux, Beaufort, Roquefort, goat and sheep cheeses Amaretto and chocolate gateau. Wines were a red Sainte Foy La Grande Bordeaux from a BIO vineyard run by Brit expats Chateau Claribès Barreyre 2015; the white from the Bergerac region, Chateau Les Grimards. Opened the red about 2 hours before lunch and it is still improving 9 hours later. It’s a wine that rarely fails to deliver yet I’m surprised just how well it’s coped since being opened. The cheese came out of the fridge about 4 hours before the meal and the brie was much the better for it. The two couples who came brought their dogs and after lunch the 5 of them ran riot round the garden and all but our water phone collie played in the pond for ages. Getting one of them out was very tricky.