mccorry

She must try the Hamilton Russell Chardonnay. I wouldn't call it budget but it's one of my favorites (and a lot of people's favorite judging by how difficult it is to get hold of!)

This is a fun thread. Tonight I did chicken breasts wrapped up in some very thin (1/16") beech-smoked pancetta. Seasoned well with salt, pepper and fresh thyme (would normally use sage but just sold the house with sage in my herb garden) pan fried then finished in the oven and drizzled with a sauce made of reduced balsamic, chicken stock, then mounted with some butter. It was great. Last night we went to a restaurant in Bath called Fish Works. I fancied scallops, so I asked how they were done. The reply was "they're fried" and what garnish? "maybe some salad". I assumed the problem was with the waitress not speaking very good english and decided to try my luck in spite of this bad start. Eventually the chef called down to the dining room I was in and enquired as to whether I would like some hollandaise! It will go down in history as one of the more bizarre restaurant experiences. Needless to say I wouldn't recommend the place should you find yourself in the area...

Hi I had a few Badger Originals. This is a classic country ale from Dorset. Hints of spice & fruit, and a clean fresh taste. My favorite tipple at home actually. If you are interested you can check it out further at: Badger Ales Dorset

Hi Lemon Verbena is a fitting subject for my inaugural post! It's hard to track down over here so I keep meaning to grow it myself but never get round to it. Here's a recipe I tried once which is taken from the Ballymaloe Cookery Course. It's great as a start or finish to a summer evening meal. Lemon Verbena Sorbet (serves 8) 225g sugar 600ml cold water 2 large handfuls lemon verbena freshly squeezed juice of 3 lemons Put first 3 ingredients into a non-reactive saucepan and bring slowly to the boil & simmer for 2-3 minutes. Allow to get quite cold. Add the lemon juice. Strain & freeze for 20-25 minutes in an ice cream maker or sorbetiere. Serve in a chilled glass and decorate with lemon balm. Enjoy!