Tuscan and garlic pepper were added before the lid went on.
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Found a new asian grocer to haunt, they had a noodle selection, both fresh and dried that brought me to my knees. Bought a small stockpile of different kinds. Made pork ramen tonight with some leftover roast pork from other night, going to go on one hell of a noodle bender this spring.
Decided the mallard breasts in the freezer need using and with only three of us here this weekend the meagre quantity was about right. Marinated in a mix of honey, lemon juice, soy and a dash of red wine. Into the pan a couple of minutes before taking the veg off. Turned over and turned the pan off when I started to dish the veg. Sliced up nicely, juices still running very red, looked a lot redder than the photo indicates. Think I'm getting the hang of this game cooking (need to work on the photography). How many days till the start of next season @Dundee?
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I'd cook duck a little longer (no I wouldn't the wife would):thumbsup: Unless it was me doing cooking on the BBQ;)
231 days to go.:D
Countdown to 1. Mai 2016 in Wellington
Dates wrong on ya calendar
Some start a bit early:)
The trout are biting now but I settled with venison bolignaise for dinner tonight.:)
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Felt like spring so venison and salad and garlic bread.
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Grilled Toasties
The new bottle of watties arrived:)
Bacon,egg and cheese grilled toasties.
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