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The Foodie thread

Champ

By Champ,
in GF - General Forum

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Shitty Arse
Shitty Arse

Unfortunately to my cost I have tried crack cocaine many times in the past. I’m a recovering addict. I’m happy to report I’ll be 18 months clean next week. My life is unrecognisable really to how it w

Atticus Finch
Atticus Finch

Made a pork tenderloin wellington for tea tonight. Pork wrapped in Parma ham with onion and mushroom filling. Few veggies and roast potatoes and a whole grain mustard and honey sauce. ‘‘Twas lovely. 

RJ Fan club
RJ Fan club

Not foodie as such.   After my mum being dead for 13 years this year I got nostalgic over the Christmas period and just really fancied one of her cheese pies. So made one today and introduced the Bo

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Captain Willard Veteran

Captain Willard

Posted
Posted
1 hour ago, Paulie Dangerously said:

Vegan sausage and mushroom Wellington, roasted carrots and tender stem broccoli 

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Nah, fuck that. I won’t be standing for pretend meat. It’s like lesbians and Dildos. If you walk away from the real thing you shouldn’t be allowed a fake substitute. It’s not fair. 

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TD_LFC Grand Master

TD_LFC

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51 minutes ago, Paulie Dangerously said:

They are, but gravy generally isn't

Dunno, seems the best way to make the gravy would be to roast the veg trimmings off in the oven with some oil (throw in some mushrooms and tomato paste if u wanted to beef it up and make it fancy), once it's all roasted and caramelised add some flour and cook it out and then add water or stock and reduce. Basically the same way you'd make a meat based gravy.

 

Though granted I posted before I'd twigged the recipe was a) American and b)from a nutritional website which explained the yeast.

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Carvalho Diablo Grand Master

Carvalho Diablo

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13 minutes ago, RJ Fan club said:

Why did you leave the sausage Al dente?

 

liking the liberal use of mustard. So long as it’s English mustard and not that American shite 

Colman's mustard mate, of course. I'm still winging it with the beast atm, only the 2nd time I've used it but I used a temperature meat prodding device and they were perfectly cooked. I usually do prefer my sausages a bit crispier though.

8 minutes ago, Clem H Fandango said:

Deconstructed toad in the hole?

Suppose so sir.

6 minutes ago, RJ Fan club said:

What the white flakes? Special herbs? Or druff? 

 

 

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Ground pepper, hopefully!

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