Food Glorious Food!

[mightyrooster]

LOL MR. Good luck with meal that destroyed a thread, but in turn got rid of the destroyer.

Mmm…the sad thing is I was a supporter of his. Moving on now…

[milanja]

Duck breast in honey soy glaze. Thin chips fried in the duck fat while they were baking in the oven, with veggies on the side.

Wife’s loved it, I’m still not sold on duck to be honest.

[milanja]

Well dinner was a success except for the fact the garlic butter leaked out again. I put each chicken breast in a little foil boat which captured the buttery goodness so I could pour it over the chicken when serving. Still I’m not sure if it’s really worth all the effort I have to go through to make them. I noticed our local butcher now sells them but they cost $8.50 each. Not a cheap meal at all if you have four mouths to feed.

Fyshwick markets chicken shop has the tastiest ones I’ve tried, would buy 4 for $20, they have gone up to $6 now, but they are a big serving too.

[mightyrooster]

Fyshwick markets chicken shop has the tastiest ones I’ve tried, would buy 4 for $20, they have gone up to $6 now, but they are a big serving too.

Actually I remember you telling me that before. Driving to Fyshwick is a bit of a pain though lol. But is it more of a pain than making them myself? Hmm.

[milanja]

Actually I remember you telling me that before. Driving to Fyshwick is a bit of a pain though lol. But is it more of a pain than making them myself? Hmm.

They freeze really well, so I’ll buy 4 or 6, cook two within a day or two, then cook the others from frozen when I feel like.

[mightyrooster]

They freeze really well, so I’ll buy 4 or 6, cook two within a day or two, then cook the others from frozen when I feel like.

That sounds good. Do you know the exact name of the shop? I’ve never actually been to Fyshwick markets before.

[horrie hastings]

Chorizo and pea risotto

[horrie hastings]

Duck breast in honey soy glaze. Thin chips fried in the duck fat while they were baking in the oven, with veggies on the side.

Wife’s loved it, I’m still not sold on duck to be honest.

Duck is one of those foods i enjoy every now and then but couldnt eat it all the time. I do prefer it on the bone and if i have the breast it has to be thinly slice, it also depends on what style of dish or the way its cooked , there is a Chinese restaurant that does the duck in five spice and wrapped in foil and it comes out falling off the bone and is delicious.

[Vasco]

Chorizo and pea risotto

Muy bueno.

I'm making a simple rabbit stew that my aunty in Spain made for me recently.

I'll make some sourdough and drink a bottle of local shiraz with it!

[horrie hastings]

Muy bueno.

I'm making a simple rabbit stew that my aunty in Spain made for me recently.

I'll make some sourdough and drink a bottle of local shiraz with it!

Sounds like my kind of meal, rabbit and a good wine, i am envious.

[horrie hastings]

Italian sausage done in a tomato and basil sauce with penne. Feel like cracking a good red to have with it but the better half is on a strong course of antibiotics at the moment and not drinking so will just finish off the pinot grigio which i opened last night.

[mightyrooster]

Pasta bake, salad and garlic bread tonight.

[horrie hastings]

Sausage sandwiches tonight, went to a BBQ function today out at Parramatta and so much left over food so bought home some so sausages and also lamingtons and red velvet cup cakes.

[horrie hastings]

Beef stew with lots of veges, apart from potato and onion havent decided what other veges will go into the stew and what will be served separately.

[milanja]

Chorizo and pea risotto

I did a chorizo risotto tonight too. The best change I have done for a while now, is roasting cherry tomatoes and a bulb of garlic in olive oil in the oven for about 25min while making the risotto, after the butter and Parmesan and letting the risotto it sit for a couple minutes, I mash the tomatoes and garlic up and stir it through the risotto.

You taste the sweet roasted garlic with little chewy bits, I can’t see myself not doing it that way anymore, it adds so much flavour.