What did you cook or eat today (October 2020)?

Status
Not open for further replies.
epicuric said:
Roast pheasant with bread sauce. Served with roast potatoes and carrots, and a sauce made from the meat juices with added wine, cream and stem ginger - an inspired creation of my wife's.View attachment 49574
Click to expand...
I cooked similar. Though yours looks much better. Roast pheasant. Bread sauce. Roasted parsnips, carrots and potatoes. Sprouts. At the bottom of the halogen oven I had apple, onion, juniper, bay and stock that I zapped and sieved at the end to make a gravy.

I thought it needed a punch. I expect the cider Morning Glory recommended would have fixed that. I'll try a bit of pomegranate molasses in the gravy for the leftovers.

I'm thinking cranberry stuffing next time.
 
Herbie said:
I cooked similar. Though yours looks much better. Roast pheasant. Bread sauce. Roasted parsnips, carrots and potatoes. Sprouts. At the bottom of the halogen oven I had apple, onion, juniper, bay and stock that I zapped and sieved at the end to make a gravy.

I thought it needed a punch. I expect the cider Morning Glory recommended would have fixed that. I'll try a bit of pomegranate molasses in the gravy for the leftovers.

I'm thinking cranberry stuffing next time.
Click to expand...

I'm cooking my pheasant today and will post photos in the November thread.
 
Pork schnitzel.
por_2.png
 
Last edited:
Herbie said:
pomegranate molasses in the gravy
Click to expand...
That should work. A similar kick to the crystallised ginger my wife used.
Herbie said:
I was suprised pheasant was not more expensive. Mine was £4 a bird.
Click to expand...
Sorry, I meant the total cost of the meal divided by two. The pheasant was £5 odd (a plump hen), the rest of the ingredients were a few pounds. One plump hen was enough for two.
 
Burt Blank said:
Gott in Himmel Hermers is that mutant green sper...................coat please
Nb date of creation please?
Click to expand...
What's wrong with my schnitzel, Burt? Ich verstehe nicht (= I don't understand) :geek:.
49609

Photo source
Do you consider large canned capers mutant or what? They're everyday stuff here - very good with e.g. carpaccio.
 
Oh, you meant the subject association logo of my hubby's faculty (been there, seen that) :D.
sy.jpg


Just think about the everyday talk of Karelian pies/pirogs.
karj.jpg

Photo source
 
When single back in the day, I like to cook on the second date(i'm a gentleman) my coup de grace was a crepe folded over stiff meringue mixed with pureed raspberry's. I would then place it under a hot grill. The meringue would start to cook and expand opening the crepe to expose ..... you forgot my umbrella.
 
Status
Not open for further replies.
Back
Top Bottom