Menu
Forums
New posts
Search forums
What's new
New posts
Latest activity
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Help Support The Rugby Forum :
Forums
Other Stuff
The Clubhouse Bar
Food!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="sambãd5" data-source="post: 222243"><p>if im cooking to impress a lady, quite often it will be, lamb racks (NZ of course) with lots of garlic and rosemary, then some mashed potato and kumura (Seprate) with beans which have been blanched in garlic.</p><p></p><p>or a simple port flamed chicken. firstly saute some onions garlic and bacon in a pan. cut chicken into strips, then start frying in a little bit of oil, then throw in a splashing of old masters twany port. then some cream. now depending on how its served, you can put in some potatoes, which have been boiled prior or some fresh cooked fettachini. mix these in, with some mushrooms and alot more port. depending on how strong you like it. remember that you need to cook the alcohol out of the port or else it tastes like ass. but dont over cook your chicken!</p><p></p><p>b-e-a-utiful.</p><p></p><p>how ever i cant wait a couple of months untill bluff oyster season. little bit of salt and pepper, lemon. balsamic vinegar. slurp! yum!!! and for the non experianced of the bluff oysters, if youve tried oysters but not bluff oysters, you havent had oysters.</p></blockquote><p></p>
[QUOTE="sambãd5, post: 222243"] if im cooking to impress a lady, quite often it will be, lamb racks (NZ of course) with lots of garlic and rosemary, then some mashed potato and kumura (Seprate) with beans which have been blanched in garlic. or a simple port flamed chicken. firstly saute some onions garlic and bacon in a pan. cut chicken into strips, then start frying in a little bit of oil, then throw in a splashing of old masters twany port. then some cream. now depending on how its served, you can put in some potatoes, which have been boiled prior or some fresh cooked fettachini. mix these in, with some mushrooms and alot more port. depending on how strong you like it. remember that you need to cook the alcohol out of the port or else it tastes like ass. but dont over cook your chicken! b-e-a-utiful. how ever i cant wait a couple of months untill bluff oyster season. little bit of salt and pepper, lemon. balsamic vinegar. slurp! yum!!! and for the non experianced of the bluff oysters, if youve tried oysters but not bluff oysters, you havent had oysters. [/QUOTE]
Verification
Post reply
Forums
Other Stuff
The Clubhouse Bar
Food!
Top