Topic: And On Tonight's Menu Is........

[Peripatetic Phil]

Line-caught Icelandic cod filet with mashed Rooster potatoes and parsley sauce, served with lightly-steamed samphire.

[New thread because the earlier one is under "Let's talk curry" and the above is distinctly uncurry-like !]

** Phil.

[Malc.]

I've never eaten Samphire, what is it like?

Tonight I settled for a mushroom omelette with gouda cheese grilled on top. Very unlike me but just fancied the pure simplicity tonight.

[Peripatetic Phil]

I've never eaten Samphire, what is it like?

A wild vegetable, tends to grow very near the coast.  The Beeb sum it up nicely.

Tonight I settled for a mushroom omelette with gouda cheese grilled on top. Very unlike me but just fancied the pure simplicity tonight.

Mmm, sounds good !

[Malc.]

A wild vegetable, tends to grow very near the coast.  The Beeb sum it up nicely.

Taste of the sea, ah now I understand why you like it. Is it quite salty?

[Peripatetic Phil]

Taste of the sea, ah now I understand why you like it. Is it quite salty?

Yes yes yes yes yes  ;D
Sadly last night's one was nowhere as near as salty as the first few batches I cooked; I may have left it a little too long in the 'fridge on this occasion ...

[Malc.]

Well tonight's meal was another 'spur of the moment' creation to use up the remaining Byaldi I had left over from the Kleftiko last Saturday.

Cod loin braised in white wine and garlic butter, topped with the remaining piperade and byaldi and sealed with a garlic, basil & Parmesan vermicelli crumble. Served with a mixed leaf salad, olives and olive bread.

It was delicioso, even if I do say so myself.

[Peripatetic Phil]

Masterchef contestants, eat your hearts out : if Axe ever enters, the rest of you will stand no chance at all !

[Malc.]

Lol, if only. :

The vermicelli crumble worked a treat though. Picked up a bag of it from ASDA 76p, cooked it for 4 mins, drained and added it to olive oil and garlic butter in a frying pan. Gently fried it with some fresh chopped basil and breadcrumbs from a stale roll. Added it to the dish and finely grated a little parmesan over the top, seasoned with salt and pepper and popped it in the oven for 30 mins.