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Salted caramel ice cream. :drool:

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Yesterday I roasted a nice rib of beef in the braai, smoking with a mixture of cherry and hickory. Beef coated in a coffee rub and served with potatoes, par boiled then crisped up over the braai with a mix of oil and mild curry powder (want the curry flavour not heat).
With the warm evening we sat outside to eat until it really was a bit too dark but still mild.

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Heinz Mulligatawny soup. Peerless. :)

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Vindaloo. The lad wanted it "spicier than usual" so 10 finger chillies went in.

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So do you do it properly the Goan way where the name translates as wine (vinegar) and garlic and you get a really hot but quite light curry (often pork) or the less good Indian restaurant one with potatoes?


I make it the Goan way as I find restaurant curry tend to be to rich and heavy.

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A big bowl of Scouse. Yum.

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Subway Steak and Garlic Cheese Sandwhich. Yum!

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Butchers choice beef sausages oven baked. Steak cut oven chips and beans.

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I marinate the meat, usually chicken, but sometimes lean pork, in a mix of red wine and crushed garlic for a couple of days. Just as the Portuguese transported pork to Goa in barrels.

Then I make the spiced gravy, to which the meat is added unfried. Potatoes? Ugh, that is due to someone not being able to differentiate between Portuguese and Hindi. ;)

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Pea & asparagus risotto.

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Hotdogs. garlic and herb buttered buns, spicy lamb sausage, new york mustard, ketchup, fried onions.

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I like the way you think. And enough chillies to dissolve untreated metal so your seasoned pans are OK but you need to use a wooden spoon to stir it?

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Freshly cut by the butcher ribeye steak in all things butter British garlic & herb butter on a bed of birdseye steamfresh tender green vegetable rice. Ribeye was seared, medium inside.

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Mmmm - ribeye…

That’s how I cook it as well - on a cast-iron griddle pan.

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Sacampi and Chips last night....with mushy peas. Yummy comfort food!