Lasagna's not the doddle a thousand English greasy spoons would have you believe.

I hope you served chips with it.

Homemade herby sausages with fried new potatoes.

El Presidente wrote:

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Sounds lovely.

Cumberland style or did you manage to get some skins to stuff them into?

Homemade, but not in my home unfortunately. Cumberland style. Just waiting for the boy to wake up from his afternoon nap and we eat.

El Presidente wrote:

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I don't care what other people say. I love this thread, postmodernism or not.

Yeah! Isn't it in the interests of the club as a whole that the hierarchy see how the players are feeding themselves in the off season?

i've got some capesante, a mackarel and a bit of skarpena for tea.
that combined with slivovitz, clementines and the slivovitz i had for lunch should knock this miserable cold on the head i hope



-- Edited by El Presidente at 13:09, 2007-02-04

Grilled asparagus, bubble and squeak, baked trevise and a bit of Baba Ganoush.

Cabernet Frank from Italy.

where do you get the sausages from?

I had some fantastically delicious krvavica in Piramida a couple of months ago... keep meaning to ask who's their butcher.

joel wrote:

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Golcar CC wrote:

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where do you get the sausages from?

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A friend of Tjasa's, as payment for some work.

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Today, some roasted butternut squash stuffed with gorgonzola, Parma ham, garlic butter and some shavings of wildboar salami.

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Wow. That has got to be the most exotic sounding dish so far. Top that one Messrs Ryan

I want a "What did you have for Sunday lunch?" T-shirt. One of my favourite threads on any board.

The butternut squash dish sounds a lot more exotic than it is. Very easy to make. Recipe below, but I adapted it.

Are squashes going out of season? This one was OK, but not as plump and juicy as the one I had about 6 weeks ago.

Hugh Fearlessly-Eatsitall

El Presidente wrote:

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It is hard to say about the season as they should rightly have been buried under a foot of snow for the last 2 months.

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Fair point!

El Presidente wrote:

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Anyone know if you can still get Jerusalem Artichokes down the market?

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Yeh, saw some last Saturday morn.

brazo de natillas wrote:

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My kitchen is otherwise untroubled by inspiration.

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I'm not sure I'd cook at all if I was in Spain.

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Today, tagliatelle with rocket pesto and a serviceable red from Vineyard Golcar.

I've made better pestos, maybe I've been a bit stingy with the cheese. Also, I'm not sure yer egg tag is the right shape and texture to go with it.

El Presidente wrote:

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Inspired by a discussion with mr Golcar yesterday I had some fresh beer battered fish and chips. I used some Morska Plošča - anyone know the translation? Was brilliantly cooked, but quite a mild tasting fish really. Next time I'll go for the Ošlic

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We had fish'n'chips too...

slight problems with batter sticking to the pan or spatula instead of the fish at first ... but then sorted it - having malt vinegar was smashing. I've not done much battering and deep frying so we were pretty happy.

We used nilski ostriž, which seems to be Nile Perch. Fish translations are notoriously tough as English names like bream and mullet get bandied about without necessarily referring to the same thing.

Pleuronectes platessa seems to be your morska plošča, or European plaice.

 

The problem is that morska plošča is also used (in EU documents at least) to refer to a range of "flat" fish), as SLovenes only come across Mediterranean fish and just extend the names of fish they know to ones they don't but are similar. Poeple around the Atlantic and North Sea of course do the same.

 

Oslič - hake

 

-- Edited by Golcar CC at 14:40, 2007-01-20

-- Edited by El Presidente at 13:16, 2007-02-04

Breaded hake, slightly burnt shallow-fried spuds and some surprisingly sourced Heinz baked beans. It was wrong but right.

One of my kids denounced fish and chips as 'so crude' today. This from an eater of dog biscuit with mayonnaise, aubergine in a can and almost anything in batter.

roasted celery root (aka celariac I suppose) and roasted peppers (capiscum, El Prez, capisci?) with pork, cannelloni beans and lentils cooked on top in gelatine and pork fat.

Washed down with Kalterer See Auslese - 1998 -an italian wine surprisingly (it's from Alto Adige - aka Sud Tyrol/South Tyrol full of German speakers), which was given me in 1999 by an Italian friend visiting the north of his country and a former province (aka LJ).

The wine's great- just waiting for guests to arrive for lunch...

El Presidente wrote:

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Golcar CC wrote:

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roasted celery root (aka celariac I suppose) and roasted peppers (capiscum, El Prez, capisci?) with pork, cannelloni beans and lentils cooked on top in gelatine and pork fat.

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( Capsicums I would imagine.)

By the way that lunch sounds quite interesting, are you improvising or are you following some kind of recipe as I would be quite keen on having a go at some of that?

 

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Improvising really - cos it's just so simple. I quite often look ingredients up on the internet but this was really simple. .... and delicious.

I'm trying to steer things towards vegetables but I have to add a nod to meet of a Sunday otherwise my wife'll think she's not actually eaten.

My sister-in-law was very suspicious initially of roasted celery root but when we said the last piece was for her, she scooped up and left swearing to repeat the dish.

I'm impressed by how nice it is roasted - almost up their with parsnips for taste when roasted I'd say. (listening to Wales v Ireland on Welsh radio as I type. I don't understand much (Steve Jones - O'Gara - Stadio Millenium - Cymru - scrummamach - hook) but it sounds good

 

El Presidente wrote:

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Beef + Guinness pie.

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I have this down as your signature dish for some reason. Lovely.

Anyway, my cooking's been on the backburner recently. We had lunch today in a gostilna in Crnuce, forget the name, been there a few times. Reliable, if a bit expensive for what it is. Today was a decent, nicely cooked steak, prazen krompir and red cabbage. The potatoes were particularly good. Have any afficionados of blatted potatoes noticed how Pri Pavli, centre of the society for the promotion of said dish, is some way down the list of places to eat (said dish)?

joel wrote:

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El Presidente wrote:

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Beef + Guinness pie.

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I have this down as your signature dish for some reason. Lovely.

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Brad + Cricket + Pie (hmmm not sure if I like the assosciation between those words.)

No, in all honesty and modesty I do cook a bloody good bit of short-crust pastry surrounding a gravy laden meat delicacy.


BTW
Blatted potato is a great name for a dish.

 

Had the joy of attending an equality and diversity training session today (not too dissimilar to what you might have seen in The Office). Highlight of the day was a fantastic lunch of soggy chips and curled egg/tuna/cheese sandwiches provide by our corporate caterers! Give me vampi any day of the week!!!

Luxury wrote:

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So I boiled up some rice, reheated some chili con carne and made a cheese and tomato omelette to go with it.

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and gave her food poisoning to go with it.

 

I ordered a pizza but it wont that good (that's a dialectal "wont" brad).

Shudda ordered something from hallo kitajc.

they're so full of umami!

Had fillet steak and roast celariac last night for tea though.

What's up with your Tina, then?

El Presidente wrote:

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Mrs ... swanning off to Italy for the day

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That's not very patriotic.

Tina's got the lurgy as "prime contractor". I have a somewhat lesser form of lurgy by sub-delegation.

joel wrote:

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A sweet potato and green pepper curry, with basmati rice and homemade naan bread. I love sweet potatoes.

I've done naan bread a few times, always using the recipe below from the BBC Food site. It's very easy.

James Martin's naan bread

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 Where the hell do you buy sweet potato around here?

 

Get them on the street here. Roasted chestnuts and sweet potatoes. Curious, as cutlery really is required...

El Presidente wrote:

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BTW does anyone ever buy roast chestnuts from those street vendors? I can't quite work out the attraction myself.

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Bought some before Christmas on the one really cold, miserable day of the year. Didn't much rate'em, though they beat the **** out of the rank mass-produced soft turron that's left over from my hamper.