2Club Posted June 14, 2019 Report Share Posted June 14, 2019 She said it’s Father’s Day and you can cook whatever you want. Send me your thoughts and recipes thanks Quote Link to comment Share on other sites More sharing options...
Basher Posted June 14, 2019 Report Share Posted June 14, 2019 2Club I reckon a great fathers day meal is a french classic, Coq au vin. https://www.lifestylefood.com.au/recipes/18656/coq-au-vin This is one variation of the meal. You will find others online. The key musts are: MUST USE ROOSTER, NOT HENS. They have a gamey, stronger flavour and need a long cook as they can be a bit tougher. Chook livers are sensational, tender, not as strong as lambs fry and beef liver. MUST USE LOTS OF RED WINE. Not just as a marinade, this forms the main part of the sauce. MUST USE GARLIC. Preferably whole cloves. I've cooked this once before in the imposter, turned out sensational, however, classically french and very rich flavour. It may not be everyone's cup of tea, but hey, it's FATHERS DAY. Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 14, 2019 Report Share Posted June 14, 2019 Adam Perry Lang’s Peach Rosemary Pork Tenderloin is often requested by visiting guests at our house. Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 14, 2019 Report Share Posted June 14, 2019 9 minutes ago, Pequod said: Adam Perry Lang’s Peach Rosemary Pork Tenderloin is often requested by visiting guests at our house. I'll agree with @Pequod. Made that cook a bunch of times. Tastes great and hard to mess up. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 14, 2019 Report Share Posted June 14, 2019 What do you want ? Would be a good startSent from my SM-T835 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
2Club Posted June 14, 2019 Author Report Share Posted June 14, 2019 5 hours ago, Basher said: 2Club I reckon a great fathers day meal is a french classic, Coq au vin. https://www.lifestylefood.com.au/recipes/18656/coq-au-vin This is one variation of the meal. You will find others online. The key musts are: MUST USE ROOSTER, NOT HENS. They have a gamey, stronger flavour and need a long cook as they can be a bit tougher. Chook livers are sensational, tender, not as strong as lambs fry and beef liver. MUST USE LOTS OF RED WINE. Not just as a marinade, this forms the main part of the sauce. MUST USE GARLIC. Preferably whole cloves. I've cooked this once before in the imposter, turned out sensational, however, classically french and very rich flavour. It may not be everyone's cup of tea, but hey, it's FATHERS DAY. This looks great for a cool fall day. will save. Thanks Quote Link to comment Share on other sites More sharing options...
2Club Posted June 14, 2019 Author Report Share Posted June 14, 2019 4 hours ago, Pequod said: Adam Perry Lang’s Peach Rosemary Pork Tenderloin is often requested by visiting guests at our house. This will make my wife happy, she loves Pork Tenderloin. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 14, 2019 Report Share Posted June 14, 2019 There you go! Sounds like you've got the menu started. Quote Link to comment Share on other sites More sharing options...
