Author Topic: What are you having for supper tonight? (Read 329816 times)

pcolbeck · « **Reply #3025 on:** 08 November, 2017, 04:25:16 pm »

Got to go to Harrogate tomorrow and there is an ace butchers / deli so I might call in and get some chorizo and make a special classy version of my chickpea and chorizo stew.

ian · « **Reply #3026 on:** 08 November, 2017, 05:11:06 pm »

Sausage casserole in the slow cooker. Despite my grotty, snotty nose the smell is finding its way up there and making me very hungry. And I won't get to eat till 11pm. Drat.

campagman · « **Reply #3027 on:** 08 November, 2017, 05:24:43 pm »

In an attempt to attract more attendees the local Cycling UK agm tonight includes a buffet.

Thing2 · « **Reply #3028 on:** 08 November, 2017, 06:27:44 pm »

It's our last night in the USA, so it's going to be frozen pizza, ice cream and a bottle of champagne in an empty house. The pizza will be eaten off paper plates, and the champagne drunk from camping mugs. It's a glamorous end to life in California!

dim · « **Reply #3029 on:** 08 November, 2017, 09:35:44 pm »

my daughter cooked tonight .... first time that we have tried this:

https://www.bbcgoodfood.com/recipes/chicken-kiev-quesadilla

very nice .... she used roast chicken left overs and a bit of reggae reggae sauce on the side served with home made chips and greek salad (with feta cheese and olives)

rafletcher · « **Reply #3030 on:** 09 November, 2017, 11:28:58 am »

Cottage pie and buttered savoy cabbage.

spesh · « **Reply #3031 on:** 28 November, 2017, 08:55:04 pm »

Slow-cooked goat stew.

tiermat · « **Reply #3032 on:** 03 December, 2017, 05:39:51 pm »

Roasted veg Paella for us, carrots, squish and celeriac. Just resting it, under a tea towel, right now. Ready in 3-2-1...

pcolbeck · « **Reply #3033 on:** 03 December, 2017, 05:46:49 pm »

Skirt steak currently marinading in lime soy garlic and chili

rafletcher · « **Reply #3034 on:** 05 December, 2017, 05:27:20 pm »

Kedgeree, first time in a couple of years. Yum.

hellymedic · « **Reply #3035 on:** 06 December, 2017, 03:19:55 pm »

Brent Cyclists Christmas meal at Rose Vegetarian. Wading through the menu...

Basil · « **Reply #3036 on:** 06 December, 2017, 04:06:04 pm »

Beef Sausage Wellington.

No. It's actually a lot better than it sounds. Proper BEEF sausages, (which are becoming increasingly difficult to find

), lots and lots of red bell pepper. Wrap in choux pastry and Bob's your dodgy relative.

hellymedic · « **Reply #3037 on:** 07 December, 2017, 01:57:29 pm »

Quote from: hellymedic on 06 December, 2017, 03:19:55 pm

Brent Cyclists Christmas meal at Rose Vegetarian. Wading through the menu...

And very good it was too!
FAR too much food, lassi in which the straw stood upright, £20/head including tip and service charge.
Maybe not a 'fine dining' experience for a carnivorous imbiber but the veggie/vegan/medically off booze won't have had the 'missing out' sentiment they get at some hostelries.

Mrs Pingu · « **Reply #3038 on:** 08 December, 2017, 04:49:38 pm »

Flemish carbonnade (made with beef cheek) and frites.
Hopefully will be nommy. Pingu will be disappointed that there is no mayo for the frites.

Jakob W · « **Reply #3039 on:** 10 December, 2017, 06:32:49 pm »

Croque Monsieur, and a pint of beer.

pcolbeck · « **Reply #3040 on:** 11 December, 2017, 05:39:46 pm »

Stew and dumplings !

tiermat · « **Reply #3041 on:** 11 December, 2017, 06:49:46 pm »

Not tonight, but last night, we had prime rib, again.

I am getting addicted to this! I can't find it aged to my requirements, so I buy the best I can and continue the aging in our fridge, which I have discovered is perfect for it.

Cooked until it had an internal temperature of 60C, then rested for a good hour. Roasties, spring greens and a lushous gravy made up the plate.

Nom!

Somnolent · « **Reply #3042 on:** 11 December, 2017, 07:52:21 pm »

Now't.
The 5-2 diet is working, albeit very slowly, but there is a chance that when I get on the scales tomorrow morning I shall have achieved the target weight. (wot I was a quarter century ago as a twenty a day smoker) - but should certainly be within 0.5kg

No doubt Crimbo will require another 6 months to stabilise at that level.

Ham · « **Reply #3043 on:** 17 December, 2017, 08:19:31 am »

Quote from: tiermat on 11 December, 2017, 06:49:46 pm

I am getting addicted to this! I can't find it aged to my requirements

Any time you are visiting
https://www.thegingerpig.co.uk/shops/wanstead-high-street/
Although to be fair the Southwark branch is likely the more convenient.

As an added bonus their prices will help cure the addiction.

hellymedic · « **Reply #3044 on:** 17 December, 2017, 02:06:27 pm »

Leftovers, I hope. There is too much perishable food that's been started but not finished, in the fridge.

rafletcher · « **Reply #3045 on:** 23 December, 2017, 05:32:21 pm »

Coulibiac, or my version there if. Most newer recipes seem to be for a salmon stuffed with rice, then wrapped in pastry. Mines for flaked salmon between layers of rice.

hellymedic · « **Reply #3046 on:** 24 December, 2017, 11:08:43 pm »

Pork joint, microwaved spud, carrot, broccoli, gravy, Yorkshire pud and apple sauce.
Really pleased with apple sauce: Bramley, 2 suboptimal Coxes, suboptimal satsumas & clementine, mixed dried fruit. Definite festive improvement on usual apple mush.

Ruthie · « **Reply #3047 on:** 24 December, 2017, 11:12:21 pm »

Steak, oven chips, salad.

hellymedic · « **Reply #3048 on:** 25 December, 2017, 08:53:38 pm »

'Full works' roast chicken Christmas dinner scheduled for 10pm: chicken, spuds, sweet potato, parsnip, carrot, peas, Yorkshire pud, stuffing, pig in blanket, gravy cranberry sauce, followed by pudding & custard.

Don't yet know which pudding!

hellymedic · « **Reply #3049 on:** 16 January, 2018, 09:27:16 pm »

Defrosted frozen leftovers from Christmas Eve: stuffed roast pork joint with apple and satsuma sauce.