Three Crazz Posted November 15, 2016 Share Posted November 15, 2016 Used to love a pork pie , just can't seem to find a decient one now a days, don't like the ones with other flavokurs. Used to love (gala pork pie) pie we egg in the middle to me . Some of the workmates used to work for Lawsons O Dyce and gave me all the gory detail of what went into them . Blah blah bla , Still like a bit ,with a side of , coleslaw, beatroot,Tattie salad , pickled onions , houk o cheese & a divot o loaf Quote Link to comment Share on other sites More sharing options...
MálagaSheep Posted November 17, 2016 Author Share Posted November 17, 2016 Chicken massaman thai curry with sticky rice for me and Mrs M and sweet and sour chicken for the loons, Quote Link to comment Share on other sites More sharing options...
donsdaft Posted November 17, 2016 Share Posted November 17, 2016 Steak and chips tonight with a good bottle of Cote du Rhone. Wedding anniversary food. Quote Link to comment Share on other sites More sharing options...
Three Crazz Posted November 17, 2016 Share Posted November 17, 2016 Steak and chips tonight with a good bottle of Cote du Rhone. Wedding anniversary food. Congratulations DD Quote Link to comment Share on other sites More sharing options...
Three Crazz Posted November 17, 2016 Share Posted November 17, 2016 Chicken massaman thai curry with sticky rice for me and Mrs M and sweet and sour chicken for the loons, That looks Jubbly Malaga Quote Link to comment Share on other sites More sharing options...
1903_Redz Posted November 17, 2016 Share Posted November 17, 2016 Used to love a pork pie , just can't seem to find a decient one now a days, don't like the ones with other flavours. Used to love (gala pork pie) pie we egg in the middle to me . Some of the workmates used to work for Lowsons O Dyce and gave me all the gory detail of what went into them . Blah blah bla , Still like a bit ,with a side of , coleslaw, beatroot,Tattie salad , pickled onions , houk o cheese & a divot o loaf My mates mum used to work at Lawsons and she said there was no way she'd eat anything that came out of there! Quote Link to comment Share on other sites More sharing options...
1903_Redz Posted November 17, 2016 Share Posted November 17, 2016 Steak and chips tonight with a good bottle of Cote du Rhone. Wedding anniversary food. Did you cook the steaks DD? The Mrs and I went to Nick Nairns cook school for the perfect steak night a couple of years ago... absolutely superb! They give you the cooking method as a PDF for future use and i still use his method and make the whole dish the same way they showed us. Love it. Only difference now is i add scallops to the dish. Canna get enough of scallops. Quote Link to comment Share on other sites More sharing options...
Elgindon Posted November 17, 2016 Share Posted November 17, 2016 Did you cook the steaks DD? The Mrs and I went to Nick Nairns cook school for the perfect steak night a couple of years ago... absolutely superb! They give you the cooking method as a PDF for future use and i still use his method and make the whole dish the same way they showed us. Love it. Only difference now is i add scallops to the dish. Canna get enough of scallops. Had steak the night too. You going to let us in on the 'method' ? Quote Link to comment Share on other sites More sharing options...
manc_don Posted November 17, 2016 Share Posted November 17, 2016 Steak and chips tonight with a good bottle of Cote du Rhone. Wedding anniversary food. Congrats, it's no even the 14th of March yet Quote Link to comment Share on other sites More sharing options...
1903_Redz Posted November 17, 2016 Share Posted November 17, 2016 No probs Elgin.... Malbec-glazed Aberdeen Angus Steak Serves 1 Ingredients Campbells Gold dry aged sirloin steak, weighing about 170g-225g (6-8oz) Maldon sea salt 2 tbsp sunflower oil 20g butter 50ml Malbec red wine 60ml chicken and beef stock Method Remove the steak from the fridge and bring up to room temperature before you begin. Season with salt. Heat a large frying pan until happy. Add the oil and heat then add the steak. Sear until you’ve got a good crust, and don’t move the meat about. If you fiddle with the steak while it’s cooking, the crust may fall off and stick to the pan. When a good colour has been achieved on the base, turn the steak over and leave once more to caramelise. So far, the cooking time will have been about a minute each side, depending on the size of the steak. Make sure the whole surface has plenty of colour and the edges are well sealed - you may need to hold it on its side to achieve this. Reduce the heat slightly, add the butter and allow to colour a little. Butter can’t stand high temperatures for long, so don’t let it burn. Allow the steak to cook for another minute or so each side. During this phase of cooking, probe the steak to check its core temperature, and remove from the pan when you hit the temperature you’re aiming for. The cooking time shouldn’t be more than about 5 minutes for a medium rare steak of this size. Transfer the steaks to a baking tray and leave in a warm place to relax. This is a vital process, as when the meat cooks, the fibres shrink and force all the juices to the centre. Leaving the meat to relax will allow the juices to redistribute, making the meat tender and succulent. Pour any excess fat left in the pan over the meat as it rests. Add the wine to the pan over a high heat for 1 minute to boil off the alcohol. Add the stock and reduce until it forms a thick glaze. Use a heat-proof spatula to scrape and stir up any caramelised pieces stuck to the bottom. When the sauce is thick and well reduced, pour in any further juices from the resting meat and stir. To serve diagonally slice the rested steaks, place on a warm plate and spoon over the sauce. Serve with the potatoes and a green salad. Sautéed Potatoes With chilli flakes & Parmesan Serves 1 Ingredients 3-4 new potatoes, cooked in their skins and cooled 75g unsalted butter 3 tbsp fresh parsley, roughly chopped Maldon salt and freshly ground black pepper chilli flakes and Parmesan shavings to taste Method Cut the potatoes into halves or thick lengthways slices. Heat a small frying pan with a little olive oil, place the potatoes into it cut-side down. Brown the potatoes until well coloured and starting to break up slightly. Season with salt and pepper then add the chopped parsley and a good pinch of dried chilli flakes. Mound the potatoes onto a warm serving plate and top with shaved Parmesan and extra chilli flakes if you like. Still not great formatting but i've doctored it to be a bit easier on the eye. Quote Link to comment Share on other sites More sharing options...
Elgindon Posted November 18, 2016 Share Posted November 18, 2016 Cheers might need to take time off work for it though... Quote Link to comment Share on other sites More sharing options...
MálagaSheep Posted November 18, 2016 Author Share Posted November 18, 2016 Going to give that a bash Redz! Sounds deelish, Only thing is i can never find scallops here! Quote Link to comment Share on other sites More sharing options...
1903_Redz Posted November 18, 2016 Share Posted November 18, 2016 Cheers might need to take time off work for it though... Takes me about an hour including preparing the scallops. Nae cheap but defo worth it. Quote Link to comment Share on other sites More sharing options...
MálagaSheep Posted November 18, 2016 Author Share Posted November 18, 2016 Tin o hienz chicken soup and two sheeves of loaf with butter! ( sorry no photos) Quote Link to comment Share on other sites More sharing options...
Gervaise_Brookhampster Posted November 19, 2016 Share Posted November 19, 2016 Tin o hienz chicken soup and two sheeves of loaf with butter! ( sorry no photos) Malaga min ........................ Quote Link to comment Share on other sites More sharing options...
MálagaSheep Posted November 19, 2016 Author Share Posted November 19, 2016 Malaga min ........................ Haha! Sorry GB Quote Link to comment Share on other sites More sharing options...
MálagaSheep Posted November 23, 2016 Author Share Posted November 23, 2016 Made a big pot o red thai sweet potato and coriander soup the day! With a extra kick Quote Link to comment Share on other sites More sharing options...
MálagaSheep Posted November 26, 2016 Author Share Posted November 26, 2016 Feast the day of flank steak, tatties in olive oil,garlic, chorizo and onion, wild mushrooms and Morcillia Need a belly full the day as i doubt match food will be eating the morn! Quote Link to comment Share on other sites More sharing options...
manc_don Posted November 26, 2016 Share Posted November 26, 2016 Meant to say, had some home made sweet potato and carrot soup the other myself. Was very tasty though would be a wee bit bland without the coriander! Quote Link to comment Share on other sites More sharing options...
Gervaise_Brookhampster Posted November 26, 2016 Share Posted November 26, 2016 Feast the day of flank steak, tatties in olive oil,garlic, chorizo and onion, wild mushrooms and Morcillia Need a belly full the day as i doubt match food will be eating the morn! Looking good Malaga, back on form! Quote Link to comment Share on other sites More sharing options...
Three Crazz Posted November 26, 2016 Share Posted November 26, 2016 Looking good Malaga, back on form! As per usual brilliant Quote Link to comment Share on other sites More sharing options...
MálagaSheep Posted November 26, 2016 Author Share Posted November 26, 2016 As per usual brilliant Gracias Amigos Quote Link to comment Share on other sites More sharing options...
Gervaise_Brookhampster Posted November 28, 2016 Share Posted November 28, 2016 Nothing to say but canna let a whole day go by without a single post in the off topic, shows were all a bit down and have more important shit on our minds I suppose..........oh and FUCK THE TIMS/DEED HUNS! I'm making burgers and chips by the way, Sainsbury eens and nae fae scratch Im afraid to admit. Quote Link to comment Share on other sites More sharing options...
manc_don Posted November 28, 2016 Share Posted November 28, 2016 Home made beef curry tonight. Well, it was left overs from when we made it a few weeks back but absolutely delicious. Quote Link to comment Share on other sites More sharing options...
Three Crazz Posted November 29, 2016 Share Posted November 29, 2016 Plane , Jane , chicken in ruskolene, chips sweet corn,pineapple &ha dollop o mayo Quote Link to comment Share on other sites More sharing options...
️ Come on you Reds! ️
️ Come on you Reds! ️
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