CI Posted April 7, 2013 Share Posted April 7, 2013 That fish dish in the top pic where you can see the fishes tail. No offence but that looks **** rank Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 Was the start of a fish stock Link to comment Share on other sites More sharing options...
villaajax Posted April 7, 2013 Share Posted April 7, 2013 Are you any good at egg on toast? 1 Link to comment Share on other sites More sharing options...
CI Posted April 7, 2013 Share Posted April 7, 2013 Was the start of a fish stock Ahhhh ok, fair play Link to comment Share on other sites More sharing options...
CarewsEyebrowDesigner Posted April 7, 2013 Share Posted April 7, 2013 Just made chili and mixed it up with some tesco finest venezia potatoes. Yum. Link to comment Share on other sites More sharing options...
CI Posted April 7, 2013 Share Posted April 7, 2013 Forerib of black Angus beef in the oven which will be served with Stilton and port sauce Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 Forerib of black Angus beef in the oven which will be served with Stilton and port sauce Nice but as you went for a nice bit of black angus ...why the stilton ? (although saying that I have done steaks rubbed with a cashel blue cheese) Link to comment Share on other sites More sharing options...
leemond2008 Posted April 7, 2013 Share Posted April 7, 2013 I cooked a chicken makhani last night, and it was epic. The first curry that I've made that matches or betters something you'd get in a good restaurant. I'm going to be giving one of these a go at some point next week, would you mind giving the recipe? Link to comment Share on other sites More sharing options...
CI Posted April 7, 2013 Share Posted April 7, 2013 Forerib of black Angus beef in the oven which will be served with Stilton and port sauce Nice but as you went for a nice bit of black angus ...why the stilton ? (although saying that I have done steaks rubbed with a cashel blue cheese) It was in Nigellas book. Put in pots on the side and there was also regular gravy or jus as you arty farty chefs like to call it ;-) Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 Cant say no to a bit of nigella .................giggity Link to comment Share on other sites More sharing options...
Ingram85 Posted April 7, 2013 Share Posted April 7, 2013 Just out of interest and having not read much of this thread at all, where do you work Meath? May have to come and sample your delights Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 I work.....ed in meath just above dublin and to the left . Me and the owner had a bit of a disagreement and ....well...errr... Link to comment Share on other sites More sharing options...
CI Posted April 7, 2013 Share Posted April 7, 2013 Meath, any tips on doing Blackened Cod? I tried it the other week , it was ok but not wow. It was a solid 7 / 10 but I wanted it to be a 9 or 10 Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 Heres a Tip dont use cod !!!! bland flavorless and endangered (more or less) Link to comment Share on other sites More sharing options...
Ingram85 Posted April 7, 2013 Share Posted April 7, 2013 Well **** Meath off, get a job in brum and I'll come and eat your grub and you can see the villa more! Simples Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 other than that I havent done blackened cod ...but just reading about it looks simple enough Link to comment Share on other sites More sharing options...
CI Posted April 7, 2013 Share Posted April 7, 2013 (edited) Good point Meath. I love red snapper but can't easily get it in Brum . Re the black cod , did marinade with miso paste lemon grass chillie etc and sat it for 24 hours. Like I say it was good but not amazing Edited April 7, 2013 by CI Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 Good point Meath. I love red Slapper but can't easily get it in Brum . Are you sure ?? Link to comment Share on other sites More sharing options...
Meath_Villan Posted April 7, 2013 Share Posted April 7, 2013 sound like your over marinating that fish there ...only takes a few hours to take on the flavor Link to comment Share on other sites More sharing options...
CI Posted April 7, 2013 Share Posted April 7, 2013 Good point Meath. I love red Slapper but can't easily get it in Brum . Are you sure ?? Not in the supermarkets anyway. I'm sure the fish market on a Friday would have it but I rarely get there due to work Link to comment Share on other sites More sharing options...
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