Prawns tossed in a chipotle sauce I made. Eaten “birria” style (dip the taco in the prawn shell broth and drink it, too).
Pandalus borealis. Prawns caught in deep and cold waters of (north) Atlantic, Arctic, Iceland, Norway etc.
The rest. Green sauce, Mexican chilli sauce, tomatoes and pomegranate seeds. Real tortillas (brought back from Mexico!), and rich prawn shell broth in cup.
Another meal: beetroot flatbread. White sauce is just farmer’s quark. Full fat and very rich.
Some Turkish pickles
Looks like a pretzel roll. What’s underneath? In Germany you get this in a pretzel roll… a type of pork paste called “liver cheese”, though it contains absolute no liver and cheese.
Whoa! Nice duck leg.
I’m a fan of duck legs (breast not so much). Always sous vide mine, then crisp up the skin in the oven.
Looks like a slice of bread on a roll.
Yes,we also enjoy them sous vide with the usual confit seasoning, always reliable. I got another request for duck legs , this time apricot jam, a little molasses , splash rum…and the devil made me put in a pinch of ghost pepper and five spice.
It does look like a slice of bread. The meat batter is baked in a loaf pan.
Scrambled eggs.
What temperature do you sous-vide the legs at?
Ernie, there are many temp-time combos but I like this one best:
68C (154F)/18hrs
Chill overnight
25 min @ 230C (446F) in fan-forced oven to crisp up.
(I always use this site to do temperature conversions)
Beef, broccoli rabe, taters and tomatoes.
I like the looks of those beetroot flatbreads. I encountered something similar at a kosher pizza joint with slices of sweet potato. Damn good pizza too.
Thanks, Bruce. Quite easy to make.
Make a (pizza) dough. Roll out the dough (after the first rise), spread crème fraîche (or any thick dairy, even yogurt will do) on it, top with thinly sliced beetroot. Leave the whole thing alone for a little while (might want to cover it with a clean dish cloth). Bake till done (about 20 minutes, depending on thickness).
Note that you don’t want the beetroot slices to be too thick or too thin. The latter might be too crispy.
Drop a few chunks of Stilton between the beetroot slices, if you have some.
Thanks @Presunto - I want to try both.
Moroccan sardines from my haul from Acacia Mart
a l’huile et piments. There’s some real heat to these but its all in the oil, not even the flesh of the pepper. But better than most tinned sardines ‘in hot sauce’ that I’ve tried.
Savoritz crackers from Aldi.
Mushy peas and some broth with green onions, dried minced garlic and a stuffed grape leaf (trying to use up a can I opened a couple of weeks ago! They were packed in there like … well, you know).
Peas were frozen, much better than canned but not cooked long enough; nor was the stuffed grape leaf. 
Late afternoon lunch and I still wasn’t hungry. Not as much heat as I was hoping for but I did go back and get the rest of the tin of sardines. I like the ones in plain oil better than these.
Risotto for lunch today, shallots, finely diced mushrooms and asparagus…a little butter and Parmigiana at the end.
I used the trimmings from the asparagus to make a light broth and a little white wine.
And then we had a chocolate cupcake, chocolate glaze, flakes and a wee bit of white chocolate shavings.
Salad for lunch…endive, radish, red onion, tomatoes, chickpeas, tuna , minced hard boiled egg Comté cheese; vinaigrette with a little Dijon mustard. Felt virtuous until we had a cupcake.
@chiel - no complaints from me. Beatifully golden shrimp. What bread would you normally use?
@Nannybakes - great sounding (and looking) salad and I love the plate.
@Shellybean - impressive. Hey, you’re new. Hi, and Welcome.
First time yesterday getting to Aldi in time to get some of the ‘while supplies last’ Steelhead Trout. Very nice fish. Mushy peas on buttered toast with an over-poached egg. Aldi Everything Bagel seasoning on the trout and some fresh spinach underneath.
Picnic lunch today of Pakoras, pita bread, caramelized onion hummus, sweet chili and peanut dipping sauce with Banderilla Skewers.
