What's for supper - Second Course

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Bought a batch of coriander to grow on the weekend and just as I was planting them the toddler got hold of the pots and upturned and trampled on them. I'll be lucky if any survived :( I always seem to lose with coriander and the ones you buy in picknpay don't last more than a week before going off.
 
saor said:
Organic Zone in Tokai. http://www.organiczone.co.za/. They had loads on Saturday.
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Thanks :)

cerebus said:
Bought a batch of coriander to grow on the weekend and just as I was planting them the toddler got hold of the pots and upturned and trampled on them. I'll be lucky if any survived :( I always seem to lose with coriander and the ones you buy in picknpay don't last more than a week before going off.
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I've given up with coriander now. I've planted it about 6 times, bought from different places, and they never last long/go to seed very quickly. I find that the one in the tub (not bag) from Woolworths lasts longer than the others; probably something to do with the way it's stored more than anything else...
 
AvatarS said:
I've given up with coriander now. I've planted it about 6 times, bought from different places, and they never last long/go to seed very quickly. I find that the one in the tub (not bag) from Woolworths lasts longer than the others; probably something to do with the way it's stored more than anything else...
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Yeah that pretty much sums up my experience with it. I did find a new strain of Israeli coriander that is supposedly hardier and perennial. It's planted and survived the summer but it seems to be a slow grower and I haven't managed to use any of it yet. I've had the most success with a thyme plant.
 
dinner.jpg

Tried making rump tonight. Was done nicely. Pink inside. Tenderness was ok. Not the greatest .... but much better than the porterhouse. As I flipped it over the first time I smeared some chilli and garlic paste over the done side while the other cooks and then some salt and pepper. Was yummy.
 
Ockie said:
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Tried making rump tonight. Was done nicely. Pink inside. Tenderness was ok. Not the greatest .... but much better than the porterhouse. As I flipped it over the first time I smeared some chilli and garlic paste over the done side while the other cooks and then some salt and pepper. Was yummy.
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And I see you made a nice lettuce dressing for your side of mayo.
 
Is that mayonnaise over some salad leaves?

EDIT: cerebus has got slightly better timing than I do.
 
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cerebus said:
Looks good but to me if pork shoulder is used for anything other than a carnitas it's a waste :p
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Came across a roast at ww so I thought wth. Want to do pull pork next time. Have one in the freezer that needs to be sorted out.
 
Made a pot of chicken soup

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(I like a lot of ground pepper ;))
 
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