u/Shrink1061_

A variation on the misty ricardo chicken saag, but with some fresh mint, a bit more kasuri methi and a bit more heat.

It’s a winner!

I forgot to post this the other day when I did it. Decided to make a little Lebanese feast for a friend and threw together a little Hummus, Tabouleh, and beef Kafta, along with a little flatbreads and some olives / peppers.

Was my first time making hummus from scratch and I stupidly forgot I needed Tahini, so I made some tahini from scratch also lol. Thankfully it all ended up being very tasty.

I need to learn to be less “UK” about the Tabouleh though and get it really really green! Needs even more parsley and mint than is in this one! Next time!

A standing evening with a friend where one of us brings wine and another cooks. Tonight was my night to cook.

Crayfish tails in garlic butter

Beef wellington

Tarte tatin

So my Philos arrived today. Here begins a Lomb journey. Right now it’s a disaster of mess and channeling as I’m just not used to this way of working. The burrs are new also and will take a little time and coffee to settle down.

I’m excited about the journey but hoping I get to a stable point again. I had a good relationship with my Mignon Specialita.

If it turns out I can’t get on with it, I’ll chop it in for an E64WS

:)

With sneaky peek at the vinyl cupboard!

Edit - as people as asking :) :

-Speakers: Harbeth SHL5+ 40th Anniversary

-Stands: Something Solid

-Subwoofer: REL T9x

-Amps: Marantz MA9S2 Reference Monoblocks

-Streamer / Pre: Lindemann Musicboook Source

-Phono Stage: Gold Note PH5

-Cartridge: Clearaudio Concerto

-Turntable Technics SL1500C (waiting to get a 1300G)

On a bit of a pasta theme this week. So while I was shopping I bought some beef and pork mince. Used half the beef to make burgers and half the pork to make a Korean dish. But the other two halves were mixed with milk soaked breadcrumbs, Parmesan, fennel and salt to make these juicy moist bad boys.

Served with simple shallot, tomato, garlic, chilli and olive oil sauce stirred through pasta to finish cooking both.

I Always finish the pasta in the pan, emulsify and then dress with a little high quality olive oil at the end !

One of those store cupboard 15 minute weeknight meals!

Washed down with a glass of white!

An occasional favourite of mine. Pretty traditional recipe, no surprises. I make mine much the same way that Adam Byatt on YouTube makes his. So it’s quite rustic and genuine.

Smoked lardons as a preference for depth of flavour and I usually add just a splash of port as the sauce is reducing for sweetness and depth.

As it was just me, I couldn’t be arsed making mash, so boiled was fine!