We took our first proper roast chicken a couple of days after return from the island. Cabbage, carrots, mash and so forth, as snapped above. Plus gravy made with freshly prepared vegetable stock and roux - plus, for once in a while, salt. The exception that proves the rule. With the gravy visible in a pit in the mash in the snap above.
Crumble to follow, probably plum. Taken with a spot of sea spray from the people who bring us (and Wetherspoon's) Villa Maria and who are to be found at reference 1.Plus a spot of Calva, the cooking gear from Majestic.
Cold the following day, with the mash replaced by rice.
Soup the following day, that is to say the third day. Not a huge chicken, but certainly economical, or at least it was until I added a spot of pork from Ginger Pig, as noticed at reference 2.
Soup which involved, inter alia, three ounces of red lentils, the left over gravy and a little left over mashed potatoes.
The pork was diced, simmered in a little water separately and added towards the end of the proceedings. The sliced cabbed added a little after that.
All of which went down rather well after a hard day on the Bullingdons.
Finished up with some of the Gubbeen, taken on the rustic from Olivier's. With BH opting for biscuits. The Gubbeen was done by close of the following day.
All very satisfactory.
As was the anniversary rose, coming into its second wind (of this year) just under a week early. But looking rather well, all the same.
References
Reference 1: https://www.villamariawines.com/wines/seaspray-sauvignon-blanc.
Reference 2: https://psmv5.blogspot.com/2023/08/first-cheese.html.
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