Don't be shy on seasoning. You'd be surprised how good watery UK imported veg can be when roasted with some good olive oil (doesn't have to be extra virgin for cooking - just the right variety), salt, pepper and whatever protein you want. Throw in some fennel seeds or whatever and you're in for a taste explosion.
You pay good money for some canned seafood in restaurants here. For us it's a bizarre concept, but tinned ventresca is absolutely incredible.
I feel that you should be looking for accommodation to house say ten plus land with a swimming pool ....so that you can invite people out from NSC land …for a small fee
Ah but this is not the British Boar (bore maybe) CorporationI am dismissing that as fake menus, no mention of bloody wild boar. Every menu in Tuscany features it
Of course.I feel that you should be looking for accommodation to house say ten plus land with a swimming pool ....so that you can invite people out from NSC land …for a small fee
I'm going to try that aubergine thing next time I do Aubergine parmigiana. It always takes me forever to bake the aubergines to the right level, particularly the smaller ends which tend to stay harder longer
And I agree the simpler the pasta sauce, the better. Carbonara - Pancetta, Garlic, Eggs, Parmesan, seasoning. Nothing Else.
This is my favourite and it's a cheap brand. The oil also has a bit of highly reduced sun dried tomatoes floating about. Luckily I live near Vauxhall / Stockwell.
www.jamieoliver.com
Greek salad just always feels so damn healthy - despite normally being topped by a giant slab of cheese
canadiancookingadventures.com
www.olmedaorigenes.com
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, it isn't the 70s and this recipe calls for a fresh reboot.
Huge favourite of mine I make all the time, Saltimbocca. Traditionally made with veal, but is so much better with turkey. Don't bother with chicken.
Turkey is cheap and very lean and this recipe calls for a lean meat. If you don't like turkey, try this it will change your mind.
Turkey Saltimbocca
This is a variation on the famous Italian recipe made with thin escalopes of veal – but turkey is usually easier to find. However, you can ring the changes by using veal, or even slices of pork fillet. The Delia Online Cookery School: Watch how to make Perfect Mashed Potatoes. Press the image to...www.deliaonline.com
BUT I was here before Delia with this I'm afraid
1) You don't need the Marsala, in fact I think it's better without.
2) Ignore Delia with the flour as well. That's just a mechanism to thicken the sauce.
3) Ignore the sauce completely, just fresh lemon juice at the end,
Turkey + Sage + some cured thin ham. I'd go for cheap Spanish serrano from Aldi or Lidl. Expensive ham is not required here, you are frying it.
It's the whole sage leaves that are doing the heavy flavour lifting tucked under the ham. I'd always grate lemon lest on as well on the Turkey before wrapping with the ham.
I made up a whole batch of this for a friend for Christmas and what the guests didn't eat / cook was all taken home. So simple.
Like a lot of Mediterranean meat dishes, you want to eat this with salad or vegetables and definitely not potatoes. Asparagus is lovely with it.
Please make this. Cheap ingredients, packed with flavour and easy.
If you haven't got a rolling pin, smash the Turkey with a saucepan between two sheets of foil.
