Author Topic: What are you having for supper tonight? (Read 330127 times)

CommuteTooFar · « **Reply #3450 on:** 30 August, 2021, 09:57:37 pm »

Pork chop. potatoes, carrots, broccoli and peas with a half bottle of red wine.

Canardly · « **Reply #3451 on:** 30 August, 2021, 10:20:37 pm »

Back to basics, sauteed red onion and leek lightly dusted wth chilli powder, together with minced beef, peas and sweetcorn in a rich garlic tomato and beef stock, with segmented skin on Rooster boiled potatoes, followed by a rather nice Hardy's Shiraz. Soul food on a rather cool evening.

Regulator · « **Reply #3452 on:** 01 September, 2021, 01:51:27 pm »

I'm doing roast pork knuckle ... take a bit of faffing but you could almost be in Munich for Oktoberfest

Tim Hall · « **Reply #3453 on:** 02 September, 2021, 08:49:26 pm »

Lamb chops, grilled
Courgettes sliced lengthways, drizzled with olive oil, hefty twist of salt and pepper, grilled
Boiled spuds
Steamed french beans

All the veg came from the ~~upper 50 acres~~ my tiny patch of garden. The seasoning on the courgettes made them bloody marvellous.

Basil · « **Reply #3454 on:** 14 September, 2021, 03:09:34 pm »

Looks like we'll be having apple, blackberry and tiny spider crumble again tonight.

HectoJ · « **Reply #3455 on:** 22 September, 2021, 09:56:54 pm »

An attempt at egg fried rice which was rather foul.... (smelled of egg mostly).... followed by a game of "what's in the cupboard"... two thirds of piss all.... and resignation to a small bag of walnuts from Aldi and the last two bottles of wine in the house...

The good news is: The wine works....

rafletcher · « **Reply #3456 on:** 23 September, 2021, 11:38:46 am »

Penne with sundried tomatoes, mushrooms, garlic, pancetta, and maybe, if I get my act together, some tomato sauce, the balance of which will be used in an aubergine parmigiana at the weekend.

Regulator · « **Reply #3457 on:** 24 September, 2021, 09:49:12 am »

Tonight is salt and chilli pork belly strips. I think I might do lemon fried Savoy cabbage to go with them.

telstarbox · « **Reply #3458 on:** 02 October, 2021, 08:41:39 pm »

Vegan "fish" pie (Bosh recipe using 3 types of mushroom plus seaweed), followed by apple berry compote - with a slug of Amaretto as the nights are drawing in.

Beardy · « **Reply #3459 on:** 02 October, 2021, 08:55:15 pm »

Ms Beardy the younger made a vegan lasagna this evening because, a) she’s a vegan, b) Mr Beardy junior, who follows a Pescatarian diet, and his wife were joining us for dinner and c) she does occasionally decide maybe she should cook for us.
It had mushrooms in it which I’m not fond of, but the main issue for me was the sweetness. The mince seemed ok, and the pasta was just pasta, the the faux cheese sauce just didn’t do it for me. I did eat it without complaint though, and everyone else enjoyed it.

andrewc · « **Reply #3460 on:** 24 November, 2021, 09:36:40 pm »

Salmon with chilli & garlic and butter beans with n'duja. I meant to save some of the beans for tomorrow...... but didn't. An entire tin of beans, I might regret this....

Gattopardo · « **Reply #3461 on:** 26 November, 2021, 08:43:33 pm »

Baguette and torta di dolcelatte.

Carbs and cheese.

Slave To The Viking · « **Reply #3462 on:** 02 December, 2021, 11:19:03 pm »

Sort of revisiting the days when I didn't eat meat, but not out of principle or attempting to rejoin the fold: it's just what I wanted to eat. Big (plate-size, about 1/4 pint of batter) Yorkshire Pudding, filled with soya-mince that was cooked up with diced onions and peas, and seasoned with pepper and mushroom ketchup, all topped with a big ol' dollop of mash, a few only-just-cooked carrots, and a fairly bay-and-rosemary-y onion gravy.

Rather pleasant, though I says it myself and shouldn't...

pcolbeck · « **Reply #3463 on:** 12 December, 2021, 07:35:52 pm »

Roast beef Sunday lunch take away from the village pub as a treat. A mountain of veg, sprouts, red cabbage, roasties, carrots, cauliflower cheese plus the roast beef and Yorkshire pud. I'm stuffed.

rafletcher · « **Reply #3464 on:** 13 December, 2021, 04:13:00 pm »

Beef stew (the first of the year) with sprouts, cauliflower and potatoes.

Legs · « **Reply #3465 on:** 13 December, 2021, 04:23:21 pm »

Piadine with mozzarella, ham and tomato filling, and loads of rocket and salady stuff on the side.

SteveC · « **Reply #3466 on:** 24 December, 2021, 07:14:15 pm »

Back in 2006 MrsC and I went to the Bath and West Show and, amongst other things, bought a stove-top smoker.
We tried it out the following weekend. Since then, to the best of my recollection, it has sat on the top of the kitchen cupboards unused.
Got it out again today.
Hot smoked salmon fillet, with oven baked potato wedges and peas. A very suitable meal for Christmas Eve, luxurious but also fairly light before the gastronomic onslaught tomorrow.

ian · « **Reply #3467 on:** 24 December, 2021, 07:50:39 pm »

Duck curry, which I had better start soon as it takes two hours.

andrewc · « **Reply #3468 on:** 24 December, 2021, 08:09:46 pm »

Duck breast, with plain rice & roasted herbed cherry tomatoes & black olives.

andrewc · « **Reply #3469 on:** 29 December, 2021, 09:39:43 pm »

Osso Buco. Veal shin braised with onion, carrot & celery and slow cooked with white wine & chicken stock.
I couldn’t be bothered doing risotto & had no polenta, so made couscous with some of the liquid. Served with a garnish of raw garlic, parsley & lemon zest.

Nom.

Gattopardo · « **Reply #3470 on:** 03 January, 2022, 06:42:14 pm »

Raclette with cheese and blue potato.

slope · « **Reply #3471 on:** 03 January, 2022, 07:28:50 pm »

Kung Pao Brussels sprouts and rice with added carrot for colour and contrast.

For the umpteenth time since discovering Maggie Zhu's internet presence -

https://omnivorescookbook.com/kung-pao-brussels-sprouts/

slope · « **Reply #3472 on:** 03 January, 2022, 07:29:20 pm »

Quote from: Gattopardo on 03 January, 2022, 06:42:14 pm

Raclette with cheese and blue potato.

Gattopardo · « **Reply #3473 on:** 03 January, 2022, 08:12:27 pm »

Never had blue potatoes ever before...am excited.

John Stonebridge · « **Reply #3474 on:** 03 January, 2022, 09:50:14 pm »

the last remnants of the New Year steak pie Id made.

I cooked shoulder steak in Tempest Old Parochial imperial scotch ale (13% abv) in the pressure cooker then reduced the beery juice down to a very intense gravy. Meltingly soft beef with a big rich bitter beery whack and crunchy shortcrust pastry

Accompanied by lovely creamy mash also pressure cooker based for a silky texture.