Seafood Lovers

[green lurchers 16,703]

I'm sure next years comp will be a bit different!

robbos sorting it out,

but he knows his marks down there and will get us on a few fish, maybe a day on a boat if not rock hopping..

Polkack, bass and mackerel should be the order of the day..

We'll sort some fresh crab too!

chilli pepper spicey crab cakes ,grilled mack with tomatoe salsa, bass with ginger n spring onion, Pollack chowder

[Brewman 1,192]

Well back from south Spain hillwalking where I found out me and altitude don't get on.

I did have some paella about 3 or 4 times but not being a seafood region it wasn't prolific but there was plenty of fish in it.

Their prawns were lovely though.

Not quite seafood but I did manage to bring home a leg of Serrano ham and a decent stand.

[mushroom 12,999]

Slice it wafer thin mate and when you get to the really black hard bits near the bone make a pea and ham out of it

Edited September 18, 2015 by mushroom

[Brewman 1,192]

It was from the white pig but aged 29 months and cost €70 for just over 7kg. A negra same size about €240.

The butcher told me that and also to use the excess fat for cooking.

It tastes good but the negra was very strong in flavour so wouldn't just have on its own.

[mushroom 12,999]

The outer layer do not eat it, cook it or whatever! Slice it thick and keep to cover where you take meat from. Never give it to the dog from the outermost layer. It can fuuck up their guts I'm told

[mushroom 12,999]

I had some stuff last Christmas I bought 100gms and it cost 39,95euros that's 400 a kilo

 

Bloody delicious though

[Brewman 1,192]

I had some stuff last Christmas I bought 100gms and it cost 39,95euros that's 400 a kilo

Bloody delicious though

Mine came from the village of Trevelez where a lot of it comes from. 400 a kg must be some stuff. The excess fat inside was the bits I was told to use for cooking. Apparently the little hard bits the Spanish don't like because they don't look appetising lol. If it's edible I'll be a eating it one way or the other.

[mushroom 12,999]

The hard dark bits are the best. A pocket full in the mountains is a treat lol

[Brewman 1,192]

The hard dark bits are the best. A pocket full in the mountains is a treat lol

I could have done with some up Mulhacen as I was Fcuked rightly.

[green lurchers 16,703]

glad you had a good time mate did the old taste buds get a bit of action

[Brewman 1,192]

Cheers, They did GL but mostly with pork from different hams to various black puddings and chorizos as well as pork fillet which wouldn't usually tickle my fancy but they knew how to cook the fillet with flavour.

Had some paella and wasn't expecting much as it wasn't on the coast but it was very tasty and laden with fish.

I even had a tiny octopus in one dish.

[mushroom 12,999]

The little fella is a pulpito mate lovely when cooked right.

Edited September 18, 2015 by mushroom

[green lurchers 16,703]

piri piri chicken from silves he gives the brush of the hot stuff about six times while on the grill a monkfish curry I knocked up

[Brewman 1,192]

Looks the part GL, where abouts is that?

[green lurchers 16,703]

Looks the part GL, where abouts is that?

its an old Moorish town into the hills just before the monchique mountains was owned by a couple of old dears ut they dead now the son runs it , they still cook out in the street one of the finest chicken shacks in Portugal home made fries an salad comes out about £3 I still make the pilgrimage every year