Stilton, grilled on toasted crumpets. Lovely.
Nice, hipster crisps. I am led to believe each crisp is hand fried in its own individual mini deep fat frier
but I reckon they should have been braver and made Stilton and Port flavour
a lovely aged Cote de Boeuf, seared to form a crust and then roasted off in the oven and served rare. Sweet potato mash on the side with sauted mushrooms, and a red wine & shallot sauce
oh and we also had some home made horse raddish sauce
Home made pizza. Did the dough in the bread maker this time. It came out fantastic - best we’ve ever done.
That was the only use we had for our bread maker in the end. Took up too much space so we ditched it
Fuckin hell Jim, you’ve upped the ante now.
New Year’s dinner - roast pork, crackling, pigs in blankets, roasties, stuffing, veggies, and of course Yorkshires!
I try not to be sanctimonious - I’m hardly a veggie - but are you aware of how exceedingly cruel and inhuman the production process for that stuff is?
good and it is fucking delicious, and we had a rather nice portion served with a partridge last night.
I am aware, and still chose to eat it because I’m a cunt
I don’t eat fois gras, because of the cruelty side, but I do think that geese are massive cunts that probably deserve it.
I cheerfully eat geese - they are cunts, very tasty little cunts. Just don’t feel it’s in any way necessary to torture them for months on end before I do so.
Fish in red garlic sauce with green rice, both from Margarita Carronte Mexico- with some salsa left over from last nights fajitas
What is red garlic
Beef and pork ragu with linguine.
It’s a garlic sauce that is also red I’m afraid…not a new exciting ingredient
Supposed to be done with pasillas but I only had one pasilla left so substituted with guajillos