You wouldn’t give it to a dog.
2 Likes
That plate of dull shite tells a life story.
He’s far better than that, very dissapointing.
Sadly, he’s not.
Yep, it was excellent although a pain in the arse to make. Seared the meat, slathered with dijon, covered with a load of mushrooms and shallots and wrapped with prosciutto.
Forget to get a pic after carving.
1 Like
Would that roughly translate to"I completely overcooked it"?
6 Likes
Seen a video of that recipe on proper tasty during the week. Looks unreal
1 Like
No, it was perfect. Although difficult to prepare, the cooking is simple, 40 minutes in a hot oven and let it rest for another 20. Can’t really go wrong unless you leave it in the oven too long, and that’s what timers are for.
2 Likes
That’s the one, the Dijon and a bit of duck pate was the only variation.
I quite like that wine.
Is that a store bought green peppercorn sauce you lazy cunt?
It is indeed. I’ve had a hectic day, no way was I making a sauce.
A grand wine for the price. And a grand dinner if you’re ravenous, lads forgetting what this thread is about, any time you get half a chicken is fine by me. And three replies from that weirdo ambrose 
1 Like
That’s a nice bit of delph there buddy. Classic white, can’t go wrong.
It’s not white
I have a beef and Beamish casserole on here in the oven. Four more hours or so, I’d say. I got some lovely shin beef down in Higgins’s.
1 Like
Sounds good. I think I’ll go for the traditional roast chicken today
What you got there? Love Korean food. Kimchi Jeon is up there with the all time greats