Jaggededge
Explorer
Licorice wroot.
What's for dinner ?
- Thread starter MaC
- Start date
Beachlover
Moderator
What he said.
Saint-Just
Administrator
Oldtimer
Explorer
In Collioure, (Pyrenees -Orientales) many years ago it used to be the norm for fishermen to grill sardines over vine clippings in the street. But then the tourists complained about the smell and the maire had to outlaw the practice. Nowadays, the rugby club makes for a healthy injection of funds by charging tourists for regular sardinades; sardines barbecued over vine clippings in the marketplace. Also a feature of the summer is the cargolade; snails roasted over vine clippings.
Saint-Just
Administrator
A little earlier…
No photos were taken after.
No photos were taken after.
I have heard people sing the praises of vine cuttings for the barbecue. Usually, unsurprisingly, people from wine growing areas here, in South Africa, NZ, France etc. What's the particular gift they bring?
And, does that cut of meat have a name, Marc? Beef rib, I guess, but is there something more ornate?
And, does that cut of meat have a name, Marc? Beef rib, I guess, but is there something more ornate?
Saint-Just
Administrator
No, it really is the côte de bœuf.
The vine shoots give a slightly smokey and a bit of tangy taste, subtle but lovely. It’s a bit of a faf as the ambers are short lived and you don’t want too much flames on the meat so I removed it every 5 minutes, left aside to rest while I threw more « javelles » on the existing ambers, wait a minute for the flames to recede, turn the rib over and on for another 5 minutes. 3 times each side did it.
The vine shoots give a slightly smokey and a bit of tangy taste, subtle but lovely. It’s a bit of a faf as the ambers are short lived and you don’t want too much flames on the meat so I removed it every 5 minutes, left aside to rest while I threw more « javelles » on the existing ambers, wait a minute for the flames to recede, turn the rib over and on for another 5 minutes. 3 times each side did it.
Jaggededge
Explorer
Ooh very continental.
bushwacker
VIP Member
Ransoms are flowering and hedge garlic too. going to keep the vampires away for a few weeks. Also had rhubarb a couple of times, Everything is early. I hope we dont get any late frosts to fuk it all up.
Steak and chips here, not as nice a steak as that though.
MaC
Moderator
Salad with walnuts, pieces of orange, some mini mushrooms in olive oil, and slices of peanut luncheon.
It's rather tasty
It's rather tasty
Saint-Just
Administrator
Nothing wrong with steak and chips
We had cèpes with it, from our friends’ freezer. Last container from his autumn’s hoard
Templogin
VIP Member
A filet steak from Co-op. I think it was a bout £6.50 I managed to pick one up from the reduced section, which I don't normally bother with, earlier in the week for £1.50 The price must have contributed to how delicious it tasted.
CaptainBeaky
VIP Member
Sausage casserole with leeks, kale, butter beans, cannelini beans and wild garlic leaves.
ElThomsono
VIP Member
Toad in the hole is one of those meals I don't often make but never regret.
Beachlover
Moderator
Lentil dahl with added spinach and mango accompanied by wholemeal chapati.
bushwacker
VIP Member
are you going over to the dark side Kev? starting to sound like a closet...........vegan
Beachlover
Moderator
Fear not, I’ve told the kids if I ever become a vegan or a bloody cyclist they can have me put down.
Saint-Just
Administrator
Is that as rare as a unicorn, or rarer?
Templogin
VIP Member
Blink twice if this was a punishment. We will sneak some pizza through the letterbox ...and a meaty sausage.
Templogin
VIP Member
Easy now. I am the owner of 7 pushbikes and knackered knees. You can insult me all you want, but I won't be able to catch you.Fear not, I’ve told the kids if I ever become a vegan or a bloody cyclist they can have me put down.