Mortons of Galway for the wine. As for the moussse…
It’s a vegan recipe, I guess. Pulled straight from a River Cottage book. @glasagusban, I should have added that the mousse is best scooped into small serving dishes, or even glasses like I used - I got 4 portions. I put a small square of clingfilm down tight against the mousse to create a fairly airtight seal, then into the fridge for 1 hour. Hugh also recommends serving it with honeyed strawberries. 200g strawberries (halved), 1 tablespoon runny honey, juice of half a lime. Put them into a dish and mix gently then let sit for 30 mins. Before serving, spoon the strawberries on top of the chocolate and drizzle with the sweet juices. It’s a cracking little pudding and is made in 10 mins.
Where’d ya get that goat bacon? And did you prepare and cook the tongue yourself, my nana made it all the time, my mates used to think it was a revolting thought but it is beautiful meat.
This photo has been up 16 hours now and nobody has commented that I had the cooking grate on upside down, actually it was the missus fault but I expected more from the eagle eyes.
The charcoal bbq is going quite well, the chimney starter has been a God send, next time we get a blast of decent weather I’m going to try proper barbeque, it’s been grilling all the way up to now.
I’m with you, probably just trying to distract myself. I’ve a little bit of work to do this morning so have the laptop open. My poor patio never gets a break here though
You’ve got it all wrong. Your patio is now part of tfk lore. It’s up there with @bandage 's balcony, @Mac’s hook nose, @artfoley’s slaphead, @Brimmer_Bradley’s work ethic, @hbv’s acne, @Tassotti’s plate and the @RNLI. It probably doesn’t warrant that status but it’s been a slow week for abuse with everyone so focused on the football.
but I expected more from the eagle eyes.
