🍴 Gorgeous recipes

:fork_and_knife: Gorgeous recipes
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#81

Spot on Baz - a pinch of Cayenne pepper takes it to the next level.

You ought to give the politics a swerve and concentrate on food threads

:lou_wink_2:


#82

Garlic in cottage pie? Isn’t that suspiciously close to spag bol but with potato rather than spaghetti?


#83

Fully integrated cuisine.


#84

Last night my 15 year old daughter cooked a 4 course meal for all the parents of the children from her course. It was all at her school in a resturant prepared environment. It was fecking stunning stuff! She has been learning from professional chefs, which will be a huge help for her GCSC in food tech.

So proud, she takes after her dad in this department!


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#89

I’m sure it tastes delightful Kevin but I hope you don’t mind me saying she needs to “up her game” when it come to presentation on this one. A bit too Jackson Pollock for my liking. :lou_wink_2:


#90

Are they running short of plates?


#91

Well you know, the education cuts and all,


#92

Looks like she did really well.

Cut out that weed Rocket and I’d be all over it

:lou_lol:


#93

Why deconstruct? Why not present in the manner it was supposed to? I can not wait for this fad to die off, most people do not want to eat on brickies shovel or pelicans arse.

That food and menu look lovely though, I hope she did well.


#94

Here’s a few recipes to follow.


#95

#96

Legendary…


#97

“An unhealthy pre-occupation with preservation and decay”

Pickled onions:

non-spicy: coriander seed, fennel seed, white mustard seed, black mustard seed, white pepper corn, cassia bark, cardamon, bay leaves.

spicy: coriander seed, white mustard seed, black mustard seed, white pepper corn, black pepper corn, bay leaves, pimento, crushed chillies, home grown jalepenos.


#98

Look more like pickled bollocks.

:lou_wink_2:


#99

Why is there a strawberry in one?


#100

I am fluent in that