test please delete

[BrilloPad]

Morning BP

Morning all

Morning squire

How are you?

[Diver]

Morning squire

How are you?

Depressed, just had a phone call, scrap has dropped another £10 a ton

[BrilloPad]

Depressed, just had a phone call, scrap has dropped another £10 a ton

Phone call at 8am? You are busy........

[Diver]

Phone call at 8am? You are busy........

The scrapyard opens at 6 AM.

I'm still sat in my dressing gown.

Late start today, I ordered the boys out for 9:00, instead of the usual 7:00 start.

[Diver]

Oh well, suppose I'd better get ready

Later

[cailin maith]

Excuse me whilst I turn into Chef Bear for a mo.....

Ragu Bianco and Pasta

2 Garlic Cloves
Extra virgin olive oil
1 onion chopped
1 celery stick chopped
100g pancetta or lardons
500g minced pork
a glass of white wine - dry
A glass of water (about 200ml)
salt and pepper
a handful of fresh parmesan, grated
1 zest of a lemon
a handful of chopped parsley
pasta of your choice - I use Tagliatelle


Get a large pan, big enough to put all ingredients in later (including all the pasta), out the olive oil in and heat.

Peel the garlic, slice in half and put in oil. bring up to heat (DO NOT BURN).

Take the pan off the heat and let the garlic infuse the oil for 5 mins.

Take the garlic out and throw away.

Slowly soften the onion and celery in the garlic infused oil, do not fry hard, it should sweat - add a tablespoon of water if it sizzles.

Once softened (7-8 mins) - turn up the heat to full, add the pancetta or lardons and fry for 2 mins, then add the pork mince and fry for 3-4 mins, keep stirring to avoid colouring the the meat too much.

Add the wine and season with the salt and pepper to taste. (I don't add any salt as the pancetta normally handles this but I don't like salt! Lots of pepper though). Reduce the liquor.

Add the water, cover and simmer slowly for 20 mins. If it gets too dry - add a little more water although it shouldn't.

Cook your pasta to coincide with the end of the ragu cooking time.

Drain the pasta, add it to the ragu, throw in your Parmesan, Parsley and Lemon Zest and mix well.

If it's too dry add a touch of water, if it's too loose, add some more parmesan.

Serve. Sprinkle with parsley.

Thanks Ted

[cailin maith]

Morning everyone

[zeitghost]

Morning all

[zeitghost]

Morning all

Zeity

got
a
00
127,100

!!!
!!!

Merely for completeness or something

[cailin maith]

Morning all