Re: Teatime Choices
 

Nine tall (500ml) cans of lager, a large bottle of red wine, five shots of Grey Goose vodka, a lamb bhuna, Moroccan lentil curry and a grand slam of naan.

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That must have needed a huge pot for nearly 6 litres of boozy cooking sauce. :lol:

Probably a bit runny but the naan helps :thumbup:

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2 fried eggs with freshly baked baguette (part of) no butter-heavenly!

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No cigarette? ;)

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Before and after but not during the feast :lol:

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Tried this tonight. I googled to get the measurements for the sauce. Oddly all the recipes seemed to involve cooking the chops and a pouring sauce only, rather than cook in it.

It was a little too orangey for me. Which considering I used pineapple jam rather than marmalade was something. :unsure:

I've done it in a Pear cider sauce before and that was delicious.

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Breaded pork cutlets with apple sauce, boiled carrots, fried potato and onion cakes with bacon, steamed asparagus.

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Tonight, Fried soft salmon roe on hot buttered toast and a couple of cans of London Pride.

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Roast duck legs with rosemary, wrapped in pancetta, with fondant potatoes, roasted shallots and buttered Savoy cabbage.

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Washed down with cup of earl grey or did you go for an appletini? ;)

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left over roasted cauliflower in cheese sauce mashed up with lots of horseradish & used as a bed under salmon for salmon en croute and green beans. It was filling and delicious. Local Montepulciano vino

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Well that's given me some ideas. :thumbup:

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Sounds a bit icky but was very tasty & served as a "sauce" inside thepastry.

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Sounds lovely but complicated. I was given a big slab of salmon yesterday evening and about as adventurous as I'll get is to marinate it.

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Not complicated at all. Enjoy your fish.