Pappardelle with a beef shin ragu - made yesterday and cooked for 5 hours. We had this with a v nice Barolo
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I’ve got loads of wild garlic at the moment so I’ve just made an ‘English pesto’:
150g wild garlic
50g toasted hazelnuts
50g grated cheddar
150 ml cold-pressed single estate rapeseed oil
Whizz together in a food mixer and then add salt, pepper and a squeeze of lemon juice. Keeps for weeks in the fridge with a thin layer of oil on top to stop oxidation. It’s much milder than normal pesto so as well as using with pasta, it also goes very nicely with fish, chicken and lamb
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Chicken Kyiv made with wild garlic. I served it pub stylee with chips and peas. We had a Viognier with this and it was sublime
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Mrs W is not a fan of lamb, so I tried a beef roast. Turned out okay, and with the wines was very delicious. Can’t believe how tender the beef was, my son was laughing as I asked where to cut it. A very good outcome for a cut I wasn’t used to.
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Indian spiced BBQ chicken, carrot salad, and leftover spiced roasties, with other bits. All good and fresh, for a warm day.
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Pan fried wild halibut steak ( good enough for Jehovah) topped with a nori and smoked salt butter. Served with new potatoes and the first asparagus from our allotment
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Assorted gyozas. Thai prawns with rice noodles and vegetables.
Sunday oriental lunch - prawn crackers, preserved lettuce, pickled turnip, spicy jellyfish. Sweet n sour pork, seaweed tofu in chilli sauce, stir fried vegetables and noodles. Lychees to finish
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[quote=“Thruster04, post:4865, topic:4917, full:true”]
Beef meatballs in a spicy tomato sauce with tagliatelle
Surely with a nice chianti …
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