The **Now Eating** Thread
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Caporegime
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Just cheese.
Breakfast at EAT. Roll in pigs in blankets and a little mince pie
Went back to the Christmas market at George Square. Had to try out the pigs in blankets stall this time. The roll topped with gravy was great. Better than the EAT roll.
Lunch at Revolution. Really nice club sandwich and fried. The pulled chicken was really good
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Caporegime
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You’ve had a lot of sausage inside you today Craig.
Caporegime
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Eating lots of picky bits. Never have a proper dinner on Xmas eve, just picky bits while having a light ale or two.
Soldato
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Christmas breakfast - smoked salmon, scrambled eggs with butter and cream with some sour dough bread.
Caporegime
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I’m on about my 200th pretzel stick 
Merry Christmas chaps.
I had a lovely Christmas dinner;
My first ever beef wellington.. plenty of improvements noted for next time but it was really delicious.
Roast potatoes, carrots, parsnips.
Braised red cabbage, chorizo & pear.
Fried sprouts with lardons, chestnuts & port.
Home made stuffing ring; sausage meat, fruit loaf, leeks, cider.
My mum got the cabbage and stuffing recipe from a Jamie Oliver episode/website. The roast veg too I think not that it was any different to normal.
Gravy was made from the turkey because on Christmas Eve we had turkey with 'Jewled Rice', a Persian rice dish used for celebrations.
Turkey left for boxing day sandwiches tomorrow. Perfect!
I had a lovely Christmas dinner;
My first ever beef wellington.. plenty of improvements noted for next time but it was really delicious.
Roast potatoes, carrots, parsnips.
Braised red cabbage, chorizo & pear.
Fried sprouts with lardons, chestnuts & port.
Home made stuffing ring; sausage meat, fruit loaf, leeks, cider.
My mum got the cabbage and stuffing recipe from a Jamie Oliver episode/website. The roast veg too I think not that it was any different to normal.
Gravy was made from the turkey because on Christmas Eve we had turkey with 'Jewled Rice', a Persian rice dish used for celebrations.
Turkey left for boxing day sandwiches tomorrow. Perfect!
Very nice bsoltan! Beef Wellington looks fantastic. I went to family for xmas dinner yesterday, all the trimmings and tons of food. I put together another bakewell tart which they loved.
Today, I made a dozen or so jam tarts using left over shortcrust pastry. And I made a dozen choc cupcakes with white and milk choc chunks, and this time I had success with the buttercream, just the right consistency. Took me several cakes before I got the hang of piping the swirls properly, tis quite tricky!
I then gave this plate of cakes to my neighbours.
Today, I made a dozen or so jam tarts using left over shortcrust pastry. And I made a dozen choc cupcakes with white and milk choc chunks, and this time I had success with the buttercream, just the right consistency. Took me several cakes before I got the hang of piping the swirls properly, tis quite tricky!
I then gave this plate of cakes to my neighbours.
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)
Cottage Pie - 2nd attempt. Perfection! Added flour, button mushrooms, bay leaves and Italian herbs this time. Took me 2 and a half hours from start to eating, but worth it. Very moist indeed with a crispy buttery mash topping. Lovely jubbly!
My recipe:
My recipe:
Over a medium heat, heat up a little oil in a large frying pan till quite hot. Add 500g of minced beef in portions and don't immediately stir and mix, let it sit and caramelise for about a minute.
Then turn and mix, let more of it caramelise.
Optional: pour in a glass of red wine for extra flavour.
Throw in two diced onions, mix them up and fry.
Throw in about 4 or 5 small to medium sized diced carrots and a good handful of button mushrooms, stir and fry.
Add a good tablespoon of tomato puree.
Make a little hole in the centre of the pan and add a couple of sliced garlic cloves and fry. Then add a couple or three tablespoons of plain flour in the centre of pan and mix it in. This will thicken the sauce.
Add herbs to taste, fresh or bottled. I sprinkled about a teaspoon or two of Tesco Italian Seasoning which contains Oregano, Basil, Red Pepper Flakes, Marjoram, Thyme, Rosemary, Sage and Parsley.
Add a good few sprinkles of Worcester sauce, about a teaspoon or two.
Add two cubes of beef stock to about 600 to 700ml of boiling water from the kettle, let it dissolve and add to the frying pan.
Add a couple of bay leaves and some chopped parsley. Add some salt and black pepper to taste. Reduce heat and simmer for a good half hour. The stock will thicken up due to the flour.
Make the mash potato however you normally do. I boil, drain, mash, add a good amount of butter, some milk, salt and pepper.
When the frying pan mixture has reduced and thickened sufficiently, (not too runny, not too thick) pour into a baking dish, so that it fills about halfway up.
Throw some peas on top, frozen or unfrozen.
Preheat oven. I put mine at about 180c, fan assisted.
Spoon the mash on top and spread to edges.
Can lightly stripe it with a fork if you want.
Grate cheese over the mash (optional).
Brush egg over it (optional).
Stick in oven for about 25 to 30 minutes.
Remove and enjoy.
Then turn and mix, let more of it caramelise.
Optional: pour in a glass of red wine for extra flavour.
Throw in two diced onions, mix them up and fry.
Throw in about 4 or 5 small to medium sized diced carrots and a good handful of button mushrooms, stir and fry.
Add a good tablespoon of tomato puree.
Make a little hole in the centre of the pan and add a couple of sliced garlic cloves and fry. Then add a couple or three tablespoons of plain flour in the centre of pan and mix it in. This will thicken the sauce.
Add herbs to taste, fresh or bottled. I sprinkled about a teaspoon or two of Tesco Italian Seasoning which contains Oregano, Basil, Red Pepper Flakes, Marjoram, Thyme, Rosemary, Sage and Parsley.
Add a good few sprinkles of Worcester sauce, about a teaspoon or two.
Add two cubes of beef stock to about 600 to 700ml of boiling water from the kettle, let it dissolve and add to the frying pan.
Add a couple of bay leaves and some chopped parsley. Add some salt and black pepper to taste. Reduce heat and simmer for a good half hour. The stock will thicken up due to the flour.
Make the mash potato however you normally do. I boil, drain, mash, add a good amount of butter, some milk, salt and pepper.
When the frying pan mixture has reduced and thickened sufficiently, (not too runny, not too thick) pour into a baking dish, so that it fills about halfway up.
Throw some peas on top, frozen or unfrozen.
Preheat oven. I put mine at about 180c, fan assisted.
Spoon the mash on top and spread to edges.
Can lightly stripe it with a fork if you want.
Grate cheese over the mash (optional).
Brush egg over it (optional).
Stick in oven for about 25 to 30 minutes.
Remove and enjoy.
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Permabanned
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Fuggin' 'ell our kid, that looks amazing!
