Friday night tipple?

Norman_Conquest said:
It is not just any lemonade, it is cloudy lemonade. I also like to drink it with ice and water.

Have you ever tried the Pastis Rose that 51 did. That was lovely with a splash of water- dangerous, went down to easy. I haven't seen it on the shelves for a while. A proper summers day drink.
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Don't remember seeing the Pastis Rose - tbh, I'm not a massive Pastis fan, but every now and then it just hits the spot. Haven't seen 51 down here, but there again I haven't really looked for it
 
changingman said:
Had a fantastic afternoon a few years back in Marseille on the pastis before going to see Neil Young. Aperol Spritz is todays tipple of choice. Perhaps some cask Seaforth by Thornbridge later.

Thumbs up for Brew by No's by the way. Fantastic brewery!
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Not tried Seaforth, Thornbridge my favourite brewery and Bear State my favourite of their beers, not seen it for a good while though.
 
hopesoboro said:
Some faff if that's home made!
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No chance of me making the gnocchi. My wife gave me an easy night of cooking for a change. She brought them home from Lidl. They were nice.

I am really looking forward to our tea tonight (see earlier post in this thread).

The sun dried toms are soaking in the dry sherry as I type. I am about to go and prepare the rest of it. So it will just take 20-25 minutes to do the final cooking later. Our gas bbq on the terrace is great for cooking stuff in a paella dish.

If I remember I might post a photo of it.
 
Borobarmy said:
I’m entering week eleven of sobriety . You lucky so and so’s 😎
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You've mentioned that before barmy and when asked why, you said through choice and how much you are enjoying the experience!
Anyway, every night tipple can usually be red, very occasionally white, G&T t'other night and just a couple of Aldi's St Ettiene lager last night and managed to stop there - not clever to drink a lot. Contemplating which of those 4 to start on now.
 
spanishman said:
No chance of me making the gnocchi. My wife gave me an easy night of cooking for a change. She brought them home from Lidl. They were nice.

I am really looking forward to our tea tonight (see earlier post in this thread).

The sun dried toms are soaking in the dry sherry as I type. I am about to go and prepare the rest of it. So it will just take 20-25 minutes to do the final cooking later. Our gas bbq on the terrace is great for cooking stuff in a paella dish.

If I remember I might post a photo of it.
Click to expand...
Never dreamt of soaking sun dried tomatoes in sherry (or any booze for that matter) but it's an interesting proposition. Mind can't remember last time I had sherry!
Eating and drinking are the highlights of this load of bollicks for me - and I'm sure I'm not alone in that!
 
Artie Fufkin said:
Was listening to a simon Rogan podcast while out on my walk earlier and he described a drink he called the floor-clearer: 4 shots of gin, 8 cubes of ice in a pint glass topped up with ginger beer. Apparently after a couple he became so loud and obnoxious everyone left

Slim pickings in the shop today so have had to make do with bud. We do have some gunpowder gin for later if I can stay up past 9pm.
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Great post Artie!
Must get some ginger beer!
 
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hopesoboro said:
Never dreamt of soaking sun dried tomatoes in sherry (or any booze for that matter) but it's an interesting proposition. Mind can't remember last time I had sherry!
Eating and drinking are the highlights of this load of bollicks for me - and I'm sure I'm not alone in that!
Click to expand...
They are really good soaked in a dry sherry. For me, not so good with a sweet one. It adds something a little different to this dish.

This is a recipe a friend gave from from an English language Spanish inspired cook book. I have modified the recipe over time.

Serves 4-6 people.

Ingredients

100g sun dried toms (dry, not in oil) chopped
120ml olive oil
175 ml dry sherry
500g boneless chicken breasts - cubed
1 medium onion
peppers - chopped - 1 red, 1 yellow, 1 green
2 cloves of garlic chopped
300g paella rice
1 litre chicken stock
200g sliced mushrooms
1 teaspoon dried basil
paella colouring

Method

1. Soak the sun dried toms in the dry sherry for at least 30 minutes
2. Heat half of the oil in a paella pan over a medium heat. Add the chicken and fry until the outside of the chicken is lightly cooked. Set the chicken aside.
3. Fry the onion, garlic and peppers for a minute or two in the rest of the olive oil.
4. Add the sun dried toms and any sherry that has not been soaked up. Also, add the basil. Cook for another couple of minutes then remove from the pan.
5. Clean the pan.
6. Just before you want to finish cooking you need to "build" the dish.
7. Add the paella colouring and paella rice first. So it spreads across the bottom of the paella dish.
8. Then add the the veg mixture on top of the rice. Do not mix it up.
9. Add the partly cooked chicken on top of the the rice and veg. Again, do not mix it up.
10. Add the 1 litre of chicken stock. Then bring to the boil and simmer for 25 minutes.
11. 10 minutes from the end of cooking add the mushrooms to the top of the dish.
12. Serve immediately.

As mentioned above a gas bbq is great for cooking this dish. As you can apply even heat to all of the paella dish at the same time.

Here is a photo of the component parts. Ready to finish off on the bbq later.
ChickenAnd SunDriedToms etc.jpg
 
Last edited:
spanishman said:
They are really good soaked in a dry sherry. For me, not so good with a sweet one. It adds something a little different to this dish.

This is a recipe a friend gave from from an English language Spanish inspired cook book. I have modified the recipe over time.

Ingredients

100g sun dried toms (dry, not in oil)
120ml olive oil
175 ml dry sherry
500g boneless chicken breasts - cubed
1 medium onion
peppers - chopped - 1 red, 1 yellow, 1 green
2 cloves of garlic chopped
300g paella rice
1 litre chicken stock
200g sliced mushrooms
1 teaspoon dried basil
paella colouring

Method

1. Soak the sun dried toms in the dry sherry for at least 30 minutes
2. Heat half of the oil in a paella pan over a medium heat. Add the chicken and fry until the outside of the chicken is lightly cooked. Set the chicken aside.
3. Fry the onion, garlic and peppers for a minute or two in the rest of the olive oil.
4. Add the sun dried toms and any sherry that has not been soaked up. Also, add the basil. Cook for another couple of minutes then remove from the pan.
5. Clean the pan.
6. Just before you want to finish cooking you need to "build" the dish.
7. Add the paella colouring and paella rice first. So it spreads across the bottom of the paella dish.
8. Then add the the veg mixture on top of the rice. Do not mix it up.
9. Add the partly cooked chicken on top of the the rice and veg. Again, do not mix it up.
10. Add the 1 litre of chicken stock. Then bring to the boil and simmer for 25 minutes.
11. 10 minutes from the end of cooking add the mushrooms to the top of the dish.
12. Serve immediately.

As mentioned above a gas bbq is great for cooking this dish. As you can apply even heat to all of the paella dish at the same time.

Here is a photo of the component parts. Ready to finish off on the bbq later.
View attachment 3570
Click to expand...

Buying ready sliced mushrooms Spanishman ! - dear me ;)
 
spanishman said:
They are really good soaked in a dry sherry. For me, not so good with a sweet one. It adds something a little different to this dish.

This is a recipe a friend gave from from an English language Spanish inspired cook book. I have modified the recipe over time.

Ingredients

100g sun dried toms (dry, not in oil)
120ml olive oil
175 ml dry sherry
500g boneless chicken breasts - cubed
1 medium onion
peppers - chopped - 1 red, 1 yellow, 1 green
2 cloves of garlic chopped
300g paella rice
1 litre chicken stock
200g sliced mushrooms
1 teaspoon dried basil
paella colouring

Method

1. Soak the sun dried toms in the dry sherry for at least 30 minutes
2. Heat half of the oil in a paella pan over a medium heat. Add the chicken and fry until the outside of the chicken is lightly cooked. Set the chicken aside.
3. Fry the onion, garlic and peppers for a minute or two in the rest of the olive oil.
4. Add the sun dried toms and any sherry that has not been soaked up. Also, add the basil. Cook for another couple of minutes then remove from the pan.
5. Clean the pan.
6. Just before you want to finish cooking you need to "build" the dish.
7. Add the paella colouring and paella rice first. So it spreads across the bottom of the paella dish.
8. Then add the the veg mixture on top of the rice. Do not mix it up.
9. Add the partly cooked chicken on top of the the rice and veg. Again, do not mix it up.
10. Add the 1 litre of chicken stock. Then bring to the boil and simmer for 25 minutes.
11. 10 minutes from the end of cooking add the mushrooms to the top of the dish.
12. Serve immediately.

As mentioned above a gas bbq is great for cooking this dish. As you can apply even heat to all of the paella dish at the same time.

Here is a photo of the component parts. Ready to finish off on the bbq later.
View attachment 3570
Click to expand...
Cheers me old
 
spanishman said:
They are really good soaked in a dry sherry. For me, not so good with a sweet one. It adds something a little different to this dish.

This is a recipe a friend gave from from an English language Spanish inspired cook book. I have modified the recipe over time.

Ingredients

100g sun dried toms (dry, not in oil)
120ml olive oil
175 ml dry sherry
500g boneless chicken breasts - cubed
1 medium onion
peppers - chopped - 1 red, 1 yellow, 1 green
2 cloves of garlic chopped
300g paella rice
1 litre chicken stock
200g sliced mushrooms
1 teaspoon dried basil
paella colouring

Method

1. Soak the sun dried toms in the dry sherry for at least 30 minutes
2. Heat half of the oil in a paella pan over a medium heat. Add the chicken and fry until the outside of the chicken is lightly cooked. Set the chicken aside.
3. Fry the onion, garlic and peppers for a minute or two in the rest of the olive oil.
4. Add the sun dried toms and any sherry that has not been soaked up. Also, add the basil. Cook for another couple of minutes then remove from the pan.
5. Clean the pan.
6. Just before you want to finish cooking you need to "build" the dish.
7. Add the paella colouring and paella rice first. So it spreads across the bottom of the paella dish.
8. Then add the the veg mixture on top of the rice. Do not mix it up.
9. Add the partly cooked chicken on top of the the rice and veg. Again, do not mix it up.
10. Add the 1 litre of chicken stock. Then bring to the boil and simmer for 25 minutes.
11. 10 minutes from the end of cooking add the mushrooms to the top of the dish.
12. Serve immediately.

As mentioned above a gas bbq is great for cooking this dish. As you can apply even heat to all of the paella dish at the same time.

Here is a photo of the component parts. Ready to finish off on the bbq later.
View attachment 3570
Click to expand...
IMG_20200530_192944417_HDR_resize_68.jpg
 
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