WAYET

[Chap]

Friends of mine got two trained truffle dogs… they‘ve been succesfull this morning

[JDelage]

What's the first pic?

[Giles]

I'd hazard a guess at venison…..

[Chap]

It's a Beef Tenderloin Steak, it's been dry-aged I guess that's why it has a dark colour like Vension

[Giles]

Oh well, I gave it a go 

[JDelage]

It looks amazing. That's a lot of truffle…

[UnTucked]

Maddy's lamb roast, inspired by a cooking session with Chef Giles this past weekend

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[Sage954]

Looks great. All on the stove or seared and slow cooked in the oven? Cast iron is the best. I have one from my great grandmother that we use daily.

[UnTucked]

@Sage954:

Looks great. All on the stove or seared and slow cooked in the oven? Cast iron is the best. I have one from my great grandmother that we use daily.

https://www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/?fbclid=IwAR0bP6NgrpGG2psYEMMtOYhgj1ekabPRO66SWf08i2Sb8_TieWa-DQJtyn4

She used "lamb breast" rather than a leg of lamb.

[Giles]

Looks great….

[UnTucked]

@Giles:

Looks great….

Tasted great as well. She was pleased with the outcome.

Hopefully, she'll really get into the "roasting" thing, and I'll get more protein in my diet, lol

[JDelage]

Yum. 

[Chap]

nice roast @UnTucked and lovely pics

[Chap]

It‘s a public holiday in Austria today. Been in the garden this morning cutting hedges… a substantial meal afterwards:

Blunzngröstl: Blunzen (kind of black pudding), onion, potatoes, marjoram, all roasted

[Giles]

If my booze cupboard is where yours is, I'd never get anything cooked….

[Chap]

I don’t start till all the chopping is done (no knives+booze!)  :P…

[Giles]

Boy, my food prep would be fast if I lived by that rule….

[Chris]

Sometimes, I think it's a miracle you still have all your fingers and toes.

Oh wait, uh, never mind…

[Giles]

[Chap]

@Giles:

Boy, my food prep would be fast if I lived by that rule….

when your new kitchen is ready I will come over to Gosport and show you…