Author Topic: What are you having for supper tonight? (Read 328452 times)

rafletcher · « **Reply #3200 on:** 03 January, 2020, 01:34:34 pm »

Cod and king prawn fish cakes, with chard (if I can find enough in the garden) or spinach (from frozen). Maybe (again, depends on what’s in the garden) parsley sauce, or tatare sauce.

hellymedic · « **Reply #3201 on:** 03 January, 2020, 06:05:38 pm »

Quote from: fboab on 03 January, 2020, 12:56:31 pm

Quote from: ElyDave on 30 December, 2019, 05:03:30 pm
Stilton and broccoli soup, the £10 lump of brocolli I bought for Christmas was hardly touched

Its very nommy if I do say so myself

That's some damn expensive brassica.

I think my last broccoli was <50p. We don't do Stilton as D Does Not Like.

Suspect T42 might have swapped ingredients in his post (but mixed them in his pots).

Jakob · « **Reply #3202 on:** 05 January, 2020, 04:58:32 am »

Pork shoulder strips and green beans. Seasoned with salt, pepper, paprika garlic and fried with lots and lots of butter.
A dollop of mayo on top for serving. (out of sour cream).
Was very good.

andrewc · « **Reply #3203 on:** 14 January, 2020, 09:33:47 pm »

can't be bothered to cook, or wash up so a plate of sliced Manchego with olives, tomatoes & preseved spicy baby peppers.

Jakob · « **Reply #3204 on:** 15 January, 2020, 07:19:40 pm »

Strips of chicken breast fried in a pan with butter, garlic, s&p, onion powder and paprika. Added 1/2 can of diced tomatos, basil and a healthy dose of parmesan. Served on top of a stack of broccoli, with strips of fresh mozarela.
Was very good. Will do again.

Wowbagger · « **Reply #3205 on:** 18 January, 2020, 09:20:35 pm »

Jan and I were dining as just the two of us today and I was trying to think of something different. I found this:

https://www.bhf.org.uk/informationsupport/support/healthy-living/healthy-eating/recipe-finder/moroccan-spiced-meatballs-with-herby-brown-rice

Absolutely superb! I've never had anything quite like it before. I may have been a little heavy-handed with the chilli and the ras el hanout but perfect for a cold January evening.

rafletcher · « **Reply #3206 on:** 01 February, 2020, 07:01:25 pm »

An old and neglected favourite; liver, bacon and onion. Servers with “mixed” mash (swede, carrot and a little potatoe to bind it) and purple sprouting broccoli. Yum.

rafletcher · « **Reply #3207 on:** 02 February, 2020, 06:35:21 pm »

And another, Hunters chicken, with sauté potatoes and green beans. Made in my new shallow 12” casserole from Linea. As good as Le Creuset, and less than a quarter of the price. (Ok, it may not last 40 years, but neither will I).

Canardly · « **Reply #3208 on:** 02 February, 2020, 06:54:27 pm »

Slow cooked Beef Casserole with Dumplings and a decent bottle of Shiraz.

rafletcher · « **Reply #3209 on:** 02 February, 2020, 06:57:30 pm »

Quote from: Canardly on 02 February, 2020, 06:54:27 pm

Slow cooked Beef Casserole with Dumplings and a decent bottle of Shiraz.

Have you tried beef/ox cheeks for that? They’re brilliant for a winter warmer. I use the Guardians readers recipe for an ox cheek ragout, but don’t shred the meat.

Canardly · « **Reply #3210 on:** 03 February, 2020, 09:23:08 am »

Will have a look at that cheers.

rafletcher · « **Reply #3211 on:** 03 February, 2020, 09:35:52 am »

Quote from: Canardly on 03 February, 2020, 09:23:08 am

Will have a look at that cheers.

This one

https://www.theguardian.com/lifeandstyle/2014/feb/22/slow-cooked-recipes-readers-recipe-swap

T42 · « **Reply #3212 on:** 03 February, 2020, 01:34:03 pm »

Bridie! MrsT made a batch on Saturday and I'm steadily wolfing them. They go best with a pint of McEwan's but you can't have everything.

pcolbeck · « **Reply #3213 on:** 13 February, 2020, 09:35:26 pm »

Chickpea tomato and chorizo stew with added boleitti beans. I may be a tad windy tomorrow.

rafletcher · « **Reply #3214 on:** 14 February, 2020, 08:15:16 am »

Sausages and mixed mash, broccoli, cabbage, peas and onion gravy. Ver' romantic

We will have "bucks fizz" with prosecco and blood orange juice though

andrewc · « **Reply #3215 on:** 29 February, 2020, 08:54:02 pm »

I got to M&S early & there was tons of stuff with yellow stickers on, so I filled my bag & put them in the freezer. One of the discounted items was a pack of scallops, so tonights meal was scallops, crispy bacon & crumbled black pudding with rice. Very self indulgent

andrewc · « **Reply #3216 on:** 20 March, 2020, 09:56:32 pm »

Pea & prawn risotto tonight, the rice was “use by 2016”. I don’t do risotto very often , too much stirring.

ian · « **Reply #3217 on:** 20 March, 2020, 10:01:22 pm »

Bake that motherfucker.

Seriously, make the soffrito in a flameproof casserole, add the rice, soften it up, add the wine, reduce it and then add the right amount of stock. Put in the oven for about 35 minutes, add whatever other ingredients and give it another ten to fifteen minutes (less for peas and prawns).

The results are a perfect and creamy risotto with nada stirring.

pcolbeck · « **Reply #3218 on:** 24 March, 2020, 10:10:55 am »

Whatever has the shortest date in the fridge.

Mr Larrington · « **Reply #3219 on:** 24 March, 2020, 11:29:43 am »

Either whatever Mr Sainsbury's House Of Toothy Comestibles can sell me or whatever I can catch with my bare hands, a tin of Pedigree Chum and a ["Redacted" – Ed.]

rafletcher · « **Reply #3220 on:** 24 March, 2020, 07:27:42 pm »

Quote from: ian on 20 March, 2020, 10:01:22 pm

Bake that motherfucker.

Seriously, make the soffrito in a flameproof casserole, add the rice, soften it up, add the wine, reduce it and then add the right amount of stock. Put in the oven for about 35 minutes, add whatever other ingredients and give it another ten to fifteen minutes (less for peas and prawns).

The results are a perfect and creamy risotto with nada stirring.

Copyright Delia Smith circa 1970.

ian · « **Reply #3221 on:** 24 March, 2020, 07:38:26 pm »

I think that's probably where I got it from, I generally don't follow recipes, but I do look at cookery books for inspiration and I do have St Delia's tome.

Anyway, it works and I'll argue it makes a better risotto than all the tedious stirring. Been doing it for years as my murky-bottomed casserole dish will testify.

hellymedic · « **Reply #3222 on:** 24 March, 2020, 08:00:33 pm »

Cottage pie.
Have mince and potatoes but none of the tomatoes that usually make our bolognese.
(I has pasta but that will keep.)

HeltorChasca · « **Reply #3223 on:** 24 March, 2020, 08:17:19 pm »

One of our organic, free range Cou Cou de Rennes cockerels. 4.5kg of well cared for protein.

Sent from my iPhone using Tapatalk

telstarbox · « **Reply #3224 on:** 26 March, 2020, 12:32:16 pm »

I made my own Waldorf salad yesterday. About to have it with Ikea hot dog and jacket potato on the front step for my daily sunshine ration