Walnuts, good olive oil. I have spread it on good bread - lovely, put it on pasta -, lovely, and used it in salads - also lovely.
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It’s hard to complicate burnt salmon and frozen veg.
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Donal Skehan would be proud of you
Coq au Vin. A few (ok 4) rashers fried to extract the fat, 6 boneless chicken thighs literally deep fried in the fat. Remove chicken. Onions, red bell pepper, mushrooms, garlic, flour, a bottle of red, beef paste, Dijon, parsley, cocoa powder and carrots. Simmer for an hour or so.
Cue some cunt with “there are no carrots in a coq au vin”. Up your bollox @Little_Lord_Fauntleroy.
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Very unusual coq au vin recipe and you won’t feed many with only 6 chicken thighs, looks great though.
They must be serious rashers if you managed to extract enough fat from 4 of them to deep fry 6 chicken thighs
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I always put carrots in a Coq au Vin, not sure about peppers though
they are called capsicums you oaf
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Calm down Fisty
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I meant to comment on that. Red pepper in a coq au vin is heresy.
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Would you not consider cleaning the pot?
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he’ll probably get aids from ateing that
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Lovely aging of the pot Fran. Its like Bushmills using old caskets from American Bourbon I’d reckon.
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I’ve never had colostrum on chips but fair play like
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