What's for supper - Second Course

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Iv never had bad panga ...always so good and soft

my aunt sent it to me from JHB and was frozen..i cant find fresh in CPT

i know food lovers kept it but didnt see it again
 
Not bad per se, but have just gone off that particular fish. I think its the most commonly used one nowadays as line fish, so maybe its just that it's not that special anymore
 
imranpanji said:
Not bad per se, but have just gone off that particular fish. I think its the most commonly used one nowadays as line fish, so maybe its just that it's not that special anymore
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in jhb not here in CPT

until Ocean basket introduced it though

but still love it cause its cheaper than hake at times and cheaper than kingklip and tastes good
 
Rib-eye.
 

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Roast lamb, roast pork belly, roast potatoes, green beans and roast butternut.
 
I'm planning to try some epic meals this holiday. Next wednesday with the extended family I'm going to make:
Bouchee a la reine and French onion soup for starter;
Beef bourguignon and roasted garlic and potato gnocchi for mains.

And sometime also with family I'm going to try a roulade (with better sized breast pieces) with duxelles and parma.
 
cerebus said:
I'm planning to try some epic meals this holiday. Next wednesday with the extended family I'm going to make:
Bouchee a la reine and French onion soup for starter;
Beef bourguignon and roasted garlic and potato gnocchi for mains.
Click to expand...

Both are quite heavy, I'd suggest some sharp salad in between or on the side.


cerebus said:
And sometime also with family I'm going to try a roulade (with better sized breast pieces) with duxelles and parma.
Click to expand...

Why not go the whole way and do a Wellington?
 
Randhir said:
Both are quite heavy, I'd suggest some sharp salad in between or on the side.
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Both what, the starter and the mains? I was thinking of having quite a big gap in between eating them, and taking out the starchy element from the soup so it's just onion stock and cheese. The bouchee is a sort of cupcake sized delicacy. And introducing some sharpness into the pearl onions by caramelizing them in vinegar.

Why not go the whole way and do a Wellington?
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Sho wellington is quite intimidating for me. I'd love to give it a try though. I guess my idea is pushing in that direction.
 
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