Tonight I shall be having beer for dinner. :)
I am craving a KFC Mega Bucket lol
I am craving a KFC Mega Bucket lol
:hand: Doesn't belong in food & drink :sick:
Tonight I shall be having beer for dinner. :)
Beer for me too.
I might wash it down with some food.
We have a cycling weekend in Derbyshire. Some of the group are camping (in the back garden of a pub- class) but we're in a B&B down the road.
Note to self- do not appear smug if it has rained overnight.
We had chicken in white wine saucey veggies & pasta. Unfortunately the veggies got a bit caramelised :-[
cumberland sausage and chips and 4 pints of lovely BEER.
cumberland sausage and chips and 4 pints of lovely BEER.
You're not in the ODG again are you?
cumberland sausage and chips and 4 pints of lovely BEER.
having eaten the leftovers for lunch instead of keeping them for dinner (oops, apparently), I'll be making a fish pie tonight.
having eaten the leftovers for lunch instead of keeping them for dinner (oops, apparently), I'll be making a fish pie tonight.
Mmmmmmmmmmmmmmmmm.... :P
Round to yours then is it?
Single bloke shoppingMRE, Meal Ready to Eat. Three lies for the price of one. :hand: Don't do it!
A mousaka from sainsburys with cheese and a shiraz
:thumbsup:
Full on Roast. Chicken, roast tatties and an assortment of veggies. Rhubarb & Custard to follow. All home grown ('cept the Chicken). :thumbsup:Snap! Well except that none of it is home grown and we don't do puddings. In fact, apart from the chicken and spuds it's probably completely different. ;D (Smells damn good at the moment though).
Single bloke shopping
A mousaka from sainsburys with cheese and a shiraz
If I'm taken to my favourite Lapp restaurant tonight, I'll probably be having reindeer or elk.
With vodka :hand:
Finnish drinking song:-
"Now !"
I thankyou.
I nearly died drinking with a swede last month.
Schnapps (or whatever it's called there, memory is all a bit blurred to be honest) + sauna + lots of naked jumping into a bloody freezing lake. The next day was horrid.
I'm meeting her for a drink in London tonight too - what's the English equivalent? 8 pints of lager, a kebab and a fight?
Ah... the Finns. I had a Finnish boyfriend once who explained the difference between the various Northern Europeans.
Dane get drunk and become morose.
Swedes get drunk and become boisterous.
Finns get drunk and fight with knives.
Ready meal in the mike as we *still* don't have a kitchen... >:(Again. :'(
I must try to rent our unions flat in Kensington and invite you and WP on a homecooked mealReady meal in the mike as we *still* don't have a kitchen... >:(Again. :'(
yummy pasta with chicken & bacon in white wine cream sauce, wot Pingu has just brought to me. :PWell, he'd better get away to his bed as soon as he's done the washing up: he's due down here at 7 of the clock tomorrow. :thumbsup:
nom nom nom
Sweetcorn and tuna bake with a cheesy/breadcrumb/toasted sesame seed topping. I've just put it in the oven and now I'm going to pour a glass of wine because it has been one of those days.
Sweetcorn and tuna bake with a cheesy/breadcrumb/toasted sesame seed topping. I've just put it in the oven and now I'm going to pour a glass of wine because it has been one of those days.
65 miles via the M6.
Will there be any left in 55 mins? ;)
Sweetcorn and tuna bake with a cheesy/breadcrumb/toasted sesame seed topping. I've just put it in the oven and now I'm going to pour a glass of wine because it has been one of those days.
65 miles via the M6.
Will there be any left in 55 mins? ;)
Not a chance ;D
In 10 minutes we are having a full roast dinner with a pork joint from my friends old fashioned pigs that he raised in his paddock. It smell lovely I'm starving. Followed by home made steam pudding.The pig did not die in vain. I am replete.
My mum used to do tongue a lot
<terrible joke favoured by my late father>
I won't eat tongue. I'd never eat anything that's been in an animal's mouth. I'd much prefer a boiled egg.
</terrible joke favoured by my late father>
I can't make my mind up - meat or fish?
I can't make my mind up - meat or fish?
I thought you'd made your mind up on that one a long time ago. ;)
d.
Sea bass with saffron spuds, red peppers, tomatoes & anchovies. Which I'm just about to go and start prepping...
Had the Indian option from Deliverance yesterday yum yum and boy are we paying for it today!!!
I'm happy it is a nice day outside so that we can have the windows open ... ;)
Just had it. Roast pork (got the crackling to crackle, hurrah!), roast spuds (done in olive oil), carrots cooked in wine, braised fennel, broccoli.
A microwave meal. No sodding, arsing, bleeding kitchen. >:(You don't need a kitchen, Clicky (http://www.mailonsunday.co.uk/femail/article-1086413/The-REAL-Green-Goddess-The-eco-friendly-granny-lived-cooked-food-heating--lightbulbs-35-years.html), although it can be useful.
...putting off doing the washing up -)
Half a packet of Crawford's "Pink Wafers", I need to get home. :-\Aw, you didn't leave the other half of the packet at home did you? ::-)
sprouts!! Nom nom nom.
Mrs Mike is away, I'm not normally aloud.. :D
Grilled peppered sirloin on a bed of leaves, balsamic vinegar and shaved parmesan.
Tuna pasta salad. One of those days when only comfort food will do.
.
PS were you riding up Myrtle St last night with a young lady in tow ? Approx 7:20
Chocolate banana cake - Just out of the oven and smells amazing
Curry! Heading out soon to the Great Audax Hoolie.
Curry here too. Not nipping out anywhere though - home-produced (well, out of a jar).
Pheasant stew, made from freshly shot pheasant.
Does freshly shot pheasant taste different to "hung" pheasant?
Does freshly shot pheasant taste different to "hung" pheasant?
I have no idea!
couscous with olives and sundried tomatoes and veg
Home made 3 bean soup with chorizo, with crusty bread.Ha! You lot and your big city ways. ::-)
Tuna pasta salad. One of those days when only comfort food will do.
Yes, damp & miserable.
PS were you riding up Myrtle St last night with a young lady in tow ? Approx 7:20
Tuna pasta salad. One of those days when only comfort food will do.
Yes, damp & miserable.
PS were you riding up Myrtle St last night with a young lady in tow ? Approx 7:20
Whoops, only just seen your reply! Yes, that was me and Jen, well spotted. You really must come say hello one of these days :P
Curry goat a la Andy, because there was a half-leg of goat at the farmers' market (the goat-cheese man had had a cull!):
Loads of spices including the regular curry stuff, some jerk seasoning, lots of turmeric, cinnamon, tamarind, mango chutney, GOAT! and almonds, raisins, apricots, onion, celery and tomatoes -- fry the spices to wake 'em up, then fry the goat and remove. Soften the onions and celery, return the goat to the pan, add a can of tomatoes and a pint of stock, cover and slow-cook in the oven for three hours. Serve with plain brown rice.
*food coma*
These are sainsburys finest kitten sausages
Well it certainly will NOT be Irish pork
Free range and organic kittens
Tonight, it'll be some leftover (and awfully nice) stuff cooked by Butterfly with baked spuds. Simple and lovely.
Corned beef hash, one of my favourites.
I feel it was getting the peasants to kiss the bread that may have let you down, GP. If someone saw, and the peasant was traditionally grubby, as the best peasants should be... well... what can I say? There are philistines out there who fail to appreciate the authenticity of peasant kissed bread.
;D
I feel it was getting the peasants to kiss the bread that may have let you down, GP. If someone saw, and the peasant was traditionally grubby, as the best peasants should be... well... what can I say? There are philistines out there who fail to appreciate the authenticity of peasant kissed bread.
;D
Yeh, but how come I didn't get a kiss from a peasant?
I'd like to know what its like. Grubby rythmes with stubbly, and that sounds ok.
tonight, turkey curry
hmm must consult alan to see if he has room for pudding ;D
Turkey curry ! And they said it will all be over by Christmas ...
I don't know because we are going out to celebrate Mrs. TKP's birthday. A local pub/hotel has recently been refurbished and it is either extremely good or they have got all their friends and relations to review it on the web. We shall find out soon. :demon:
the healthy eating regime to start on Monday,
I'm pigging out over the next couple of days in preparation for the healthy eating regime to start on Monday, so tonight it's chicken rogan josh, pilau rice and peshwari nan. And beer. Lots of beer.
the healthy eating regime to start on Monday,
same plan here.
The spirit is willing so the flesh must not be weak for success to follow
something that Peli knocked up, it was rather nice :)It was a kind of vegetarian shepherd's pie. Lentil, tomato and green pepper base (with a hint of cinnamon) topped with garlic mash and cheddar cheese browned under the grill. Yum!
Having just chomped my way through an entire tray of mixed melon chunks and grapes from Tesco, I'm not sure I need any dinner as I'm stuffed!
Probably be starving in half an hour though.
You mean you eat every day? Sheer luxury!
It's mackerel for us.
You mean you eat every day? Sheer luxury!
It's mackerel for us.
Not working means that I can have fun in the kitchen :thumbsup:
Butternut squash soup with chilli and coconut milk, and cheese on toast. :thumbsup:
vegetarian pie.
I hate veggie food. But I doubt we'll ever persuade Mrs P to drop the unhealthy habit so,from time to time, it's what we get.
Parsnip faal and brussel sprout bhuna.
Fusion cooking FTW!
Parsnip faal and brussel sprout bhuna.
Fusion cooking FTW!
Are you planning to convert the flat heating to home produced natural gas or something? ;)
Tonight is my version of sausages and beans. A lovely, spicy linguiça cut into pieces and fried with a finely chopped onion and garlic, then slowly baked in the oven with butter beans, a little stock, some tomato puree and some extra paprika to give a bit more bite. It will be served with steamed vegetables.A bit of a dab hand in the kitchen you,aren't yer 8)
A good, hearty, 'rib sticker' of a dish.
Slow roast shoulder of lamb (5 hours at a low heat), with celeriac mash and steamed vegetables.
it's been in the oven about an hour and is starting to smell amazing - a shoulder of mutton with indian spices & yoghurt pushed into deep cuts all around it, with a bit of water in the tray covered in foil. I recon it's going to get about five hours at 140 degrees. I recon some daal, some sort of veggies and a couple of naan bread and we'll be :thumbsup:
And the traditional British equivalent for us. Shoulder of lamb, four hours at 170. Ours too is smelling wonderful.
And the traditional British equivalent for us. Shoulder of lamb, four hours at 170. Ours too is smelling wonderful.
Blimey! How big is it? (ooer Missus). Shirley at 20 minutes a pound plus 20 minutes, that's a pit pony you're cooking.
We had leg of pork. Still not got the crackling thing completely right, more experimentation needed. I think this time it wasn't scored enough.
Mrs. Hall roasted some beetroot and garlic to go with it (plus the obligatory roast spuds)
And the traditional British equivalent for us. Shoulder of lamb, four hours at 170. Ours too is smelling wonderful.
Blimey! How big is it? (ooer Missus). Shirley at 20 minutes a pound plus 20 minutes, that's a pit pony you're cooking.
We had leg of pork. Still not got the crackling thing completely right, more experimentation needed. I think this time it wasn't scored enough.
Mrs. Hall roasted some beetroot and garlic to go with it (plus the obligatory roast spuds)
Long and slow and absolutely divine! ::-)
Still not got the crackling thing completely right, more experimentation needed. I think this time it wasn't scored enough.
I had a smoked haddock steak with salad for dinner.
It wasn't enough :(.
So I just demolished half a tin of Ambrosia Creamed Rice - nuked to molten lava level. Mmmmmm.....
I'll have to extend my journey to the gym in the morning now, to compensate :(. But it was worth it.
What did you do with the other half? I usually just eat the whole tin.
Tonight will be Salmon en Papillote* with asparagus and red pepper, served with Anya potatoes and steamed veg.
Tonight will be Salmon en Papillote* with asparagus and red pepper, served with Anya potatoes and steamed veg.
Toff. Why can't you eat like normal folk? ;D ;)
Tonight will be Salmon en Papillote* with asparagus and red pepper, served with Anya potatoes and steamed veg.
Toff. Why can't you eat like normal folk? ;D ;)
He's having a fish supper! ;D
Great chieftan a' the puddin' race. :thumbsup:And neeps and tatties :P
Great chieftan a' the puddin' race. :thumbsup:And neeps and tatties :P
Last night we had very garlicky and very creamy dauphinoise potatoes. :P
Last night we had scrumptious haggis, neeps and tatties chez black pudding
The left over portions of what my sister rather rudely called Lamb Pie. I prefer to call it a tasty concoction of lamb with leeks in a herby sauce and wrapped in light puff pastry but hey, lamb pie will do I suppose.
The left over portions of what my sister rather rudely called Lamb Pie. I prefer to call it a tasty concoction of lamb with leeks in a herby sauce and wrapped in light puff pastry but hey, lamb pie will do I suppose.
I've spent several minutes trying to work out what lamb pie was a euphemism for.
I now realise you just meant your creation was too delightful to have such a prosaic name. I hope! Cause otherwise I'm confused.
Haggis seems to be suprisingly popular.Are you the same alan who is planning a wee bike ride the length of Scotlandshire en route to Land's End? ???
It's a suprise to me anyway because I wouldn't put something in my mouth which is unappealing to the eye & haggis looks like a refugee from the Alien trilogy :sick:
Haggis seems to be suprisingly popular.
It's a suprise to me anyway because I wouldn't put something in my mouth which is unappealing to the eye & haggis looks like a refugee from the Alien trilogy :sick:
Are you the same alan who is planning a wee bike ride the length of Scotlandshire en route to Land's End? ???aye ,that's me.
;D ;D ;D
I have chicken, yoghurt, pepper, onion, garlic, mushrooms, potatoes and beetroot and various herbs and spices. Please submit ideas before 5pm. Thank you.
prawns,avocado,new potatoes,salad.
prawns,avocado,new potatoes,salad.
Another one :o
Have I missed something here.Have the government introduced a scheme to pay off your mortgage or something if you can eat haggis?
Burns night, ya eejit.
You are a smooth talkin' devil 8)
Have you tried veggie haggis?You get 11 out of 10 for persistence. :)
Three-course pub meal at The Castle in Harrow.
Alan, MacSween's veggie haggis is delicious. Om nom nom.
haggis
delicious..
Three-course pub meal at The Castle in Harrow.
Would that be the one in West Street, Harrow-on-the-Hill ?
Blimey! That was my local when I was at college there, ohhh.... sometime in the previous century.
Your mum ;D
Thishaggis
& thisdelicious..
are mutually exclusive.
But vegetarian haggis? That's just perverse. What on earth is the point of vegetarian haggis? It makes about as much sense as a cheese sandwich without the cheese.
d.
The 'point' of haggis is surely its flavour, not some I Eat Scary Bits dare.
I find it takes more
I when are you going to be in Scotland, alan?
I shall leave John O' Groats on Friday 17th April & expect to be in Dalkeith on the evening of Tuesday 21 st..
I know that curiosity killed the cat but I'll risk it & ask...
What are Forfar bridies?
Chips,egg & beans followed by bread & butter pudding.
I know that curiosity killed the cat but I'll risk it & ask...
What are Forfar bridies?
Tonight will be chorizo and wild boar & apple sausage stew, served with some nice green veg and carrots.
I know that curiosity killed the cat but I'll risk it & ask...
What are Forfar bridies?
Cornish pasties on holiday, but with more salt and much less potato.
..d
Tonight is garlic roast chicken (free range, organic natch) with steamed carrots, cabbage and leek, and roast chestnut mushrooms.I'm going to stop reading your posts on this subject.It makes me hungry.Fortunately,your culinary skills are exceeded by Marj ;D
Tonight is garlic roast chicken (free range, organic natch) with steamed carrots, cabbage and leek, and roast chestnut mushrooms.
Tonight is garlic roast chicken (free range, organic natch) with steamed carrots, cabbage and leek, and roast chestnut mushrooms.
Everything you eat sounds delicious, but it all sounds rather expensive and labour intensive for midweek dinner! I'm just jealous, of course - it sounds great.
After realising that it was practically inedible, it occurred to me that one of the meats was horse. Hmmmmm.
We had baked tomato & coriandar cheesy couscous cakes for late lunch (a special concoction I came up with :thumbsup: ) and I'm now making spicy bean and tomato soup.
Here goes (it was truly a 'what can I make with this left-over couscous?' recipe).We had baked tomato & coriandar cheesy couscous cakes for late lunch (a special concoction I came up with :thumbsup: ) and I'm now making spicy bean and tomato soup.
Recipe for the couscous cakes please :D they sound delicious.
A hot comforting Shepherds Pie,
Here goes (it was truly a 'what can I make with this left-over couscous?' recipe).We had baked tomato & coriandar cheesy couscous cakes for late lunch (a special concoction I came up with :thumbsup: ) and I'm now making spicy bean and tomato soup.
Recipe for the couscous cakes please :D they sound delicious.
I had a heap (half a large saucepan) of cooked left-over spicy tomato couscous I used to stuff last night's peppers, and needed to use it up. The couscous was made up with half stock (not too strong) and half tinned tomatoes. I also added garlic, chopped red chillies and a knob of butter. I think the couscous was easier to mould into cakes because it had been standing overnight. Also, it was slightly wetter than I would usually make (a slip of the hand holding the stock), but this meant the cold couscous was easier to mould into cakes that my usual drier and 'fluffy' cooked couscous.
I thick-grated some strong cheddar, about two handfuls (I'm very scientific with my measurements, as you see ;) ) and mixed it into the cold couscous. I chopped some fresh coriander and added that, and a dash more chopped chilli (from my Lazy Chillies pot in the fridge). I then moulded the mixture into small, round, flattish cakes - about a handful of the mixture per cake - and after a failed attempt to shallow fry them (they just stuck to the bottom of the pan) I shoved them in a hot oven in a non-stick roasting tin with a splosh of olive oil in the bottom. They were ready after about 30 minutes; nice and brown on the bottom and crispy on the top. Yum!
I'm going to try a variation using grated halloumi cheese, and maybe adding some finely chopped grilled peppers into the mixture, which I am guessing will be divine.
Are you coming to tea, Sam? :D
What comfort-wise can we cook with aubergines and leftover roast pork? I'm loath to do Thai curry, not least because we had it Sunday.
Mr R is taking me out for dinner in Cambridge tonight... :thumbsup:
Pancakes. Yummy :DThat's not a meal!
I had a fish finger sandwich!
Mayonnaise or salad cream? :PI had a fish finger sandwich!
Yum. I love fish finger sarnies.
Mayonnaise or salad cream? :P
Something with Pilchards. Any ideas anybody?
Something with Pilchards. Any ideas anybody?
Fresh? This looks simple and good: http://www.channel4.com/food/recipes/popular-ingredients/fish/pan-fried-pilchards-with-red-onions-garlic-and-coriander-recipe-08-07-24_p_1.html (http://www.channel4.com/food/recipes/popular-ingredients/fish/pan-fried-pilchards-with-red-onions-garlic-and-coriander-recipe-08-07-24_p_1.html)
Yum! I might have something simlar myself!
MOAR Thai green curry :D
...and there's further supplies for tomorrow.
*in a little Thai green heaven*
MOAR Thai green curry :D
...and there's further supplies for tomorrow.
*in a little Thai green heaven*
I cooked green thai for us tonight (& brown rice), with this Keow Wan Green Curry Paste (http://thaitaste.co.uk/brochure/ingpages/ing0014.php) (from Tescos 'world food' aisle).
Fish suppers! Yum.We had a chipper last night :P
See you in 5 ;DAre you lost ?
I'm salivating for the second time today.
It was sausage chips and beans. Sometimes simple is good.
Rump steaks done on the barbie, with an apple, spinach and blue cheese salad, tomatoes and some nice tiger bread.
Rump steaks done on the barbie, with an apple, spinach and blue cheese salad, tomatoes and some nice tiger bread.
excellent, I'll be round about 7.30 :-*
(I'm not quite sure which house is yours, but I recon if I stand in the street and sniff... )
Rump steaks done on the barbie, with an apple, spinach and blue cheese salad, tomatoes and some nice tiger bread.
excellent, I'll be round about 7.30 :-*
(I'm not quite sure which house is yours, but I recon if I stand in the street and sniff... )
Remember Regulator doesn't like anyone touching his big knocker, so tap on the door with your fist. ;)
You're not in Scotland are you by any chance ?
Mussels in May? Good luck!
I was gutted that I did a 1500km ride last week and didn't find a single Pizzeria on route.
I was gutted that I did a 1500km ride last week and didn't find a single Pizzeria on route.
There is a Domino Pizza place on the A390 in St. Austell which I can recommend having had one there at 4pm & another at 9pm the same day last week.
To get there at the end of a 1500km ride you would need to start somewhere near Bettyhill,north coast of Scotland
HTH ;)
Chicken and sweetcorn pasta bake made with fresh coriander, basil and ginger. Yummy.
Chicken and sweetcorn pasta bake made with fresh coriander, basil and ginger. Yummy.
Yummy indeed.What time should we arrive?
The Boss tells me we are havingAmityHomity pie with salad.I think strawberries & cream for afters.
Will it be wine or Guiness :-\
baked beans (burnt) and one slice of almost-mouldy bread. Is it obvious Corvine's out?
Tonight - I'm reckoning on fish and chips at the best chippie in town. Which happens to also be the best pub in town.
I'm thinking of doing something like this: after cooking the steak, deglaze the pan with a splash of white wine or stock, add crumbled blue cheese, a tsp of Dijon mustard, a tsp or two of tomato puree, maybe a generous pinch of paprika and black pepper, melt it all together then take it off the heat and stir in a bit of creme fraiche. Pass through a fine seive before pouring it over the steak.
Now I am trying to imagine GruB with lots of hair... ;D
I be making Thai Chicken curry :thumbsup:
atm I am being forced to eat apple crumble & custard
Katsu curry! Fromma kit.
Katsu curry! Fromma kit.
Interesting. Who does a katsu curry kit?
d.
Fish Pie as per J Oliver, plus salad, plus beer and wine *hic* :)
One of Mrs. B's wonderful "Everything In The Fridge Casserole"
Followed by her equally wonderful apple and rasberry crumble.
Gosh. :P
I'll set it off at 7:30 tomorrow am. The part time lodger who will be home well before me tomorrow evening is under instructions to lift the lid at 4 pm and give it a stir, and either
A) Add some fresh French green beans from the fridge.
or
B) Phone the Balti Bazaar.
BEER
::-)
As snack I am going to have cornflakes & cold milk..and here's the naughty/nice bit..
topped off with Carnation Evaporated milk & brown sugar.This was a childhood favourite treat & it's YEARS&YEARS since I've had this :thumbsup:
I have graduated to Glenmorangie..
Legs' special giant salmon and potato fishcake, if I can find my grater.
Bambi burger....
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
just about, but I have to tell you it was nomnom :)Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:burp :)
Repeating on you Woolly?
A Christmas Eve family tradition - in fact, the only one we invented ourselves.
Toad in the hole with peas and onion gravy.
Spicy tomato, lentil, bean and pasta stew with dollops of hummus and strong cheese. Pudding was peanut butter cake drizzled in chocolate sauce. :smug:Needs more meat! ;)
Cup-a-soup and bread from the breadmaker :DYour breadmaker makes cup-a-soup as well?
Turkey curry ::-)
Turkey curry.You finished the lamb stew? :o
Lentil stew, and Christmas cake with Wensleydale.
Veggie saucisson,Which reminds me, why can I no longer buy saucisson in Aberdeen? Sainsbury's have stopped doing it, Tesco in Ellon (middle of commuter land) has it but Tesco Aberdeen doesn't. Arse.
... rullepølse
Now when was that diet starting...
Spaghetti with a sauce made from peppers, chillies, garlic. mushrooms and a couple of slices of black pudding. Some Tomato & chillie sauce from a jar to bind them together..
Spaghetti with a sauce made from peppers, chillies, garlic. mushrooms and a couple of slices of black pudding. Some Tomato & chillie sauce from a jar to bind them together..
that sounds so strange it just might work. We're having pasta with tuna and spicy tomato sauce, with some brocolli for good measure.
Fridge curry.
Fridge curry.
Just made and then eaten a rather good roast chicken (if I do say so myself!!!) :thumbsup:
how long did it take you to make the chicken?bugger wowobagger types faster than me :)
how long did it take you to make the chicken?bugger wowobagger types faster than me :)
how long did it take you to make the chicken?bugger wowobagger types faster than me :)
But Wowobagger didn't type that... ???
Has Woolly been hanging around the pub again?
;)
It's yummy. Just slice up your cabbage into shreds, slug olive oil over, sprinkle cumin seeds, bit of salt, and whack in a very hot oven until edges are crispy. It's really, really tasty.
It's yummy. Just slice up your cabbage into shreds, slug olive oil over, sprinkle cumin seeds, bit of salt, and whack in a very hot oven until edges are crispy. It's really, really tasty.
Lamb stew from the freezer. It's still melting.
Anna nother baked spud and some quorn sausages. It's not diet time after all.
Udon noodles with walnut and miso sauce from Yottam Ottolenghi's column in today's Guardian.
Not bad at all considering a total lack of meat. ;)
d.
That's making me very hungry thinking about it :P I haven't got any mirri, dashi or sake but will try it anyway sometime.
its a strange mix but that's what's in the fridge :)
Garlicky creamy mushrooms, with Spätzli.
I need to lie down.
Home made. It prolly wasn't authentic tartiflette cos I par-boiled the tatties and cooked up onion and bacon, layered all this an then chucked in some chopped up raw garlic. Cream over all that and then reblo'. :PTartiflette. It was nom-tastic :P
Homemade or restaurant?
You know, flour and sauces everywhere, all the cook's knives in the block in use, and just about every saucepan needing washing up afterwards? :o ;D
Bobotie.
Pasta.Why? It sounds yummy, apart from the bacon part. ;)
With bacon cooked in garlic & red wine, with a sauce of double cream & gruyere.
Nom.
Pippa's gonna kill me when she sees this :facepalm:
Why?
Garlic sausage and brown sauce sandwiches on supermarket sliced bread and the second round is pastrami and gherkin. Plus an apple and a bag of crisps. I has class I does.
Dinner at Highclere Castle tonight :)
Slow roast shoulder of lamb (currently slow roasting) with a fresh mint sauce/jus thingy. With potato dauphinois and buttered leeks.
I am about to find out if it is possible to eat an entire 14" BBQ chicken pizza on your own.
Well it was reduced to 40p at the deli counter so it would be rude not to try.
and Mrs Mike's made steamed lemon pud for afters but not quite as impressive looking as yours smudge ;D
Dirty Chinese. :demon:
cheese on toast
cheese on toast
so are you home then?
New potatoes in butter,salad & sea bass.Don't know yet: after favourable - ish reports from some of last weekend's Snow Roaders, Mrs eck is taking me for tea to the Woodville pub, just along the road from the Northmuir Hall, and a short stagger up the road from home.
maybe cake afterwards.See the good news" thread ;D
or go mad & go out for a meal on expensesNow that is cooking I like :)
Beer.
Beer.
With gravy?
Potatoes with cheese and peppers from this (http://www.abelandcole.co.uk/recipes/peppers#recipe3)recipe.burp, it was all very nice :)
And squash cake for pudding (a fluke recipe I made up this afternoon with a yellow squash from our veg box, and which has turned out beautifully!).
It was, once I'd put the spuds back in to cook properly. :-[Potatoes with cheese and peppers from this (http://www.abelandcole.co.uk/recipes/peppers#recipe3)recipe.burp, it was all very nice :)
And squash cake for pudding (a fluke recipe I made up this afternoon with a yellow squash from our veg box, and which has turned out beautifully!).
Food Porn
(http://4.bp.blogspot.com/__5EyI8Ck-Lw/THBCzBstqJI/AAAAAAAAY3g/GIW-ird1vs0/s400/IMG_1449.jpg)
Sirloin, 2", blue. Gratin Dauphinoise. Good Wine
I don't often cook when I'm on my own, but....
Food Porn
(http://4.bp.blogspot.com/__5EyI8Ck-Lw/THBCzBstqJI/AAAAAAAAY3g/GIW-ird1vs0/s540/IMG_1449.jpg)
Sirloin, 2", blue. Gratin Dauphinoise. Good Wine
I don't often cook when I'm on my own, but....
Food Porn
(http://4.bp.blogspot.com/__5EyI8Ck-Lw/THBCzBstqJI/AAAAAAAAY3g/GIW-ird1vs0/s540/IMG_1449.jpg)
Sirloin, 2", blue. Gratin Dauphinoise. Good Wine
I don't often cook when I'm on my own, but....
Last night I ate in the pub and had a very nice grouse.
Chicken and Chorizo stew with warm bread to sop it up. Om nom nom :) :)
Chicken and Chorizo stew with warm bread to sop it up. Om nom nom :) :)
I hope you're not being made to wait too long for that. O:-)
Meat or cheese?
mrs. jogler's lobby.
mega yummy :thumbsup:
We got cheese-shamed by the vegans in Covent Gdn yesterday.
Another River Cottage inspired supper.
Butternut squash with peanut butter soup. Never made soup before, nommylicious!
Another River Cottage inspired supper.
Butternut squash with peanut butter soup. Never made soup before, nommylicious!
Recipe?
mrs. jogler's lobby.
mega yummy :thumbsup:
I had to wiki that! :o
Another River Cottage inspired supper.
Butternut squash with peanut butter soup. Never made soup before, nommylicious!
Recipe?
Here (http://www.rivercottage.net/recipes/butternut-nut-butter-soup/)
Penne Arrabiata with grated cheddar, chargrilled asparagus spears, silician paterno olives.
(http://homepage.ntlworld.com/rhys.llangefni/lluniau/pizza.jpg)
Hey, it's homemade not out of a packet, it's not supposed to look perfect! >:(
Not the best photo though, I have to admit.
Yesterday's home-made lentil and vegetable korma.
Do fish have balls?
Turkey, stuffing, etc. as one would expect for Thanksgiving Day. Pics may follow...
It's very easy and thrown-together, in fact (made with a cheating Patak's korma paste)! Just cook onions until very soft, add the korma paste, then add some courgettes until soft, followed by cooked red lentils and yellow split peas to the mixture along with lightly-cooked runner beans, cauliflower, sweet potato (and whatever other veg you like). Add a can of coconut milk and simmer until sauce a nice consistency, then I added some chopped spinach at the end. Serve with brown rice cooked with vegetable stock.Yesterday's home-made lentil and vegetable korma.
Recipe please, it sounds deliciuos
Having spent a not inconsiderable amount of time making a steak and mushroom pie (brasing steak, stock from a pheasant we had last week, very nommy, tip top pastry) I was somewhat disappointed when The Boy managed to drop it en route from oven to table.
Fortunately today had seen a fit of domesticity and I'd cleaned the floor, so we scraped it up and eat the lot.
Does this make me a Bad Person?
egg n chips :thumbsup:
egg n chips :thumbsup:
Oooooooooooh that sounds good. Will you dip the ends of the chips in the runny yolk?
That sounds like an exceptionally complicated way of making toasted soldiers. ;D
... fish and salad with semolina and cream ...
excellent fodder.If I leave now It will be approx 7pm when I arrive to enjoy that which you have set aside ;)I was planning to eat about 7, and you'd be most welcome. Being gluten-intolerant, mrs eck (sadly for her, but not for me) can't have any, so we can share it between us. But I hope there's enough - the guy in Cameron's said it was enough for four. :-X
Butternut squash & goat's cheese lasagne.
I put the recipe in the recipe thread.
Leek and potato soup, made by my own fair hand. Leeks and potatoes grown by my own fair hand.
Tagliatelle with leeks and dolcelatte.
I'm trying to eat cheaply this month as they pay us a week early in December so by mid-January we're all skint. So I'm cooking from Grub on a Grant!Tagliatelle with leeks and dolcelatte.
Yum!
Spaghetti with tomato sauce and two jelly babies for pudding.What colour jelly babies?
Tomorrow needs to involve the world's biggest swede, which arrived in our veg box a couple of weeks ago. I keep thinking I'll use it and then leaving it, and I don't want it to go off.
an unsubstantial source
Mushroom & walnut risotto.
I had some kind of ready meal involving "steak".That was never going to end well, was it?
I am like an addict, I eat brie and cranberry toasties at home every day, and when out on a ride faced with a cafe lunch menu I find myself ordering a ham, brie and cranberry pannini!
So this evening I made amends by eating fresh baked salmon with parsley, and a mince pie (I found an uneaten box of luxury ones left over from christmas yay!). If I get the munchies at midnight I will probably have a brie and cranberry toastie though :-[
I am like an addict, I eat brie and cranberry toasties at home every day, and when out on a ride faced with a cafe lunch menu I find myself ordering a ham, brie and cranberry pannini!
So this evening I made amends by eating fresh baked salmon with parsley, and a mince pie (I found an uneaten box of luxury ones left over from christmas yay!). If I get the munchies at midnight I will probably have a brie and cranberry toastie though :-[
Shame you live on the other side of the country otherwise we would cordially invite you to our sandwich shop for brie and cranberry anything you like!
I was just picking up a couple of odds and sods in the Co-op on my way home when I saw those Fray Bentos tinned pie things.Made exactly the same mistake some months back!! (Actually I thought it was OK, the missus disagreed). DO NOT read the nutritional information on the tin!!
"Wow", I thought, "I haven't had one of those for well over 30 years."
So........
Pheasant. It's pheasant night at the pub. A special night with one thing on the menu no choices. Pheasant. All supplied at cost to the pub by locals who shoot or are involved in the game trade and the meal charged at cost to the punters (£5 a head) also all locals. So that will be pheasant for 60 please. Makes for a busy night in the pub on what would otherwise be a quite January night and the landlord makes his money on the booze.
Great chieftain o the puddin'-race. :thumbsup:
I cooked Jamie Oliver's herby chicken kebabs, but I cremated the pitta bread by accidentally putting the oven on maximum power fan oven rather than grill. They are rock hard!
macaroni cheese & salad
grand-daughter's fairy cakes :thumbsup:
I trust neither of them belonged to Andrij?
Bolognesish sauce with veg followed by goosegog crumble (we've still got quite a lot of last year's goosegogs in the freezer).
it's going to be chicken
You'll have your own tailwind tomorrow.
I've just roasted (incinerated) a red pepper which I shall later put into a risotto with some sun-dried tomatoes.
Dhal/Dahl/Daal/Dal. I'm never sure how to spell it ???
It won't taste like it normally does as I got tsp/tbsp mixed up and put in far too much cumin. There is/are 14 pints for it to spread out in though.
My godmother once confused cloves/bulbs of garlic...
I had a go at making chicken kiev tonight.
Not too bad I thought. Got an 8.25 out of 10 from my daughter.
(http://img.photobucket.com/albums/v171/feistyfeline/nomnom001.jpg)Stewed Monkey heads? http://www.gocomics.com/calvinandhobbes/1995/05/21/ (http://www.gocomics.com/calvinandhobbes/1995/05/21/) ;D
;D
I was going to cook Jamie Oliver'S herby chicken kebabs tonight until my ex husband rang the doorbell earlier and announced he was down to have the kids tonight. (Yeah, most of my recipes are from the Jamie Oliver 20 minute meals iPhone app, I am a good surgeon but a lousy cook ;D ).
Change of plan ... my kids hate fish so I always have fish when they are not here. Stuck some salmon in the oven with olive oil, lemon juice and a load of herbs. I am going to make a white parsly sauce to go on it :thumbsup:
Last night was nettled mashed potato with lamb and aubergine.I made nettle soup the other week but couldn't eat it. It was like a really strong slightly rotten spinach. I love spinach but I couldn't stomach the nettles.
Quite pleased with the result with the nettles, a subtle flavour but worked really well and thinking of other things to do with them. I reckon a quiche with something nutty and a little bacon could work although I think it would be easy to drown the flavour so need to be careful.
Maybe not bread and cheese. Put the bread maker on when I woke up this morning but forgot the yeast... :hand:Paving slab and cheese, then (been there, done that etc.)
Thai style stir fry salmon rice.
A grilled lamb steak with a couple of leftover merguez, a bowl of lettuce & tomato's and a couple of piece of nasty garlic bread..
A grilled lamb steak with a couple of leftover merguez, a bowl of lettuce & tomato's and a couple of piece of nasty garlic bread..
Where do you get your merguez from? I love them, but they're about as rare as rocking horse dung this side of the Channel.
A grilled lamb steak with a couple of leftover merguez, a bowl of lettuce & tomato's and a couple of piece of nasty garlic bread..
Where do you get your merguez from? I love them, but they're about as rare as rocking horse dung this side of the Channel.
They were from Asda, my mum bought them for me as she knows I like spicy sausage.
Tonight there will be Murder Mystery ( it's a W.I. thing ) Lasagne made by the fair hands of the Kitchen Godess :thumbsup:
I'm hungry for it already.
I made lamb chops in a stew for me and my mum.
Last night I made us a veg curry. Burned to the bottom of the pan but it was fine.
The night before it was venison burgers with ratatouille.
Tonight we're having pilaf, except I have no almonds or peanuts so McBobb has gone to get some. He's so great. :)
I made lamb chops in a stew for me and my mum.
Last night I made us a veg curry. Burned to the bottom of the pan but it was fine.
The night before it was venison burgers with ratatouille.
Mmmm, burny bits, my favourite.
Not a lot.
My weight is creeping up again.I've eaten too much cake in the last 9 days together with biscuits & crisps
That's what curry houses are for.
Do you think perhaps you need to get the missus another hobby than making cake?
Home made potato & aubergine curry with brown rice. Dessert will be whatever we choose to buy at the cinema. We're going on a date tonight. ;DYou seem to eat a lot of aubergine curry!
Cabernet Sauvignon and Hula Hoops.
Yes, it is wrong. And I don't bloody care.
It was rather yummy. Let me see if I can remember how I made it...Butternut squash and bean spicy couscous.
Recipe please!!!
(that sounds fantastic...)
I is in an hotel.I remember a report of some expedition in Mongolia (dinosaurs maybe) who got so fed up with the Mongolian non-vegetableness that they took over from their local cook and boiled themselves some spuds, at which the Mongolians said "How can you eat something which tastes of the dirt it comes from?" Which was kind of amusing in a way.
I had 'goats cheese tart' - it was miniscule and made me wonder if I'd done the right thing not ordering a side with my main, but it tasted ok.
Then I had pumpkin tortellini (there was lemon in there somewhere, allegedly) with black olives thru it. It wasn't as small as I feared, but it's a good job I'd had the started. Nice tho, and prolly more up my street than the Mongolian Restaurant (meat meat and more meat) that was tonights' entertainment after my meeting today. Plus I get to go to bed early and don't have to make small talk with strangers :thumbsup:
"Insufficient funds"Toast and a cup-a-soup? Bloody luxury etc.
That'll be toast and cup-a-soup for me, then. Muttermutter... :facepalm:
Harlequin squash cut into wedges and roasted with olive oil, salt, honey, paprika and allspice, with steamed chard and bulgar wheat and quinoa.
cloudberry ice cream :)
yummy!
Home made Boston Baked Beans wiv jacket spuds....is that anything like a Boston Pancake?
Home-made egg pasta (tagliatelli) made using my new toy, a pasta rolling machine. Unfortunately it saves a lot of energy; one could have a pasta diet & lose weight so long as you have to roll it out by hand. A top upper body workout with a rolling pin.
Also, since it is Ms Marco's 14th birthday (:-*), a Victoria sponge with cream & strawberries. Never made one before; time will tell whether it is sponge or biscuit.
Home made Boston Baked Beans wiv jacket spuds....is that anything like a Boston Pancake?
Bought a slow cooker today so have made an experimental lamb stew. Gonna scoff some of that along with some Tiger baguette.
It smells good though the recipe is a mish-mash of two or three others along with a good dollop of guesswork. Fingers crossed.
* Steady on, I mean my French Horn - off to a rehearsal now. You people disgust me. ;)Mission accomplished ;D
* Steady on, I mean my French Horn - off to a rehearsal now. You people disgust me. ;)Mission accomplished ;D
The remains of a pack of chickpeas, cooked and curried with lentils, peas, green beans, assorted other veg and cabbage.
Leftover tarka dhal and rice - 3 minutes in the microwave and job's a good 'un.Like ordinary dhal, only 'otter.
:facepalm:Leftover tarka dhal and rice - 3 minutes in the microwave and job's a good 'un.Like ordinary dhal, only 'otter.
I can haz Coat plz?
WTF is mock duck? Please tell me it's not seagull.
WTF is mock duck? Please tell me it's not seagull.
Ha! No, it's a Chinese thing, we buy it in tins from the local Chinese shop - it's wheat gluten, and sort of meaty. There's mock duck, mock abalone, and some others, I think - they're all basically the same thing.
Even though we eat real meat now, the Chinese stuff is really tasty, and a handy thing to have in the cupboard.
Link:http://en.wikipedia.org/wiki/Mock_duck (http://en.wikipedia.org/wiki/Mock_duck)
WTF is mock duck? Please tell me it's not seagull.
Ha! No, it's a Chinese thing, we buy it in tins from the local Chinese shop - it's wheat gluten, and sort of meaty. There's mock duck, mock abalone, and some others, I think - they're all basically the same thing.
Even though we eat real meat now, the Chinese stuff is really tasty, and a handy thing to have in the cupboard.
Link:http://en.wikipedia.org/wiki/Mock_duck (http://en.wikipedia.org/wiki/Mock_duck)
All that MSG. Addictive and linked to inflammatory bowel disease. What's not to like?
Oooh, tomorrow it'll be spaghetti alla vongole con limone - my wife phoned form the market to ask did we want any (vongole that is), and a colleague passed out a bottle of white wine from a supplier. Sorted.
Oooh, tomorrow it'll be spaghetti alla vongole con limone - my wife phoned form the market to ask did we want any (vongole that is), and a colleague passed out a bottle of white wine from a supplier. Sorted.
YUUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
can you set an extra place for me, please? I can be there for about 7, is that ok? :)
Oooh, tomorrow it'll be spaghetti alla vongole con limone - my wife phoned form the market to ask did we want any (vongole that is), and a colleague passed out a bottle of white wine from a supplier. Sorted.
YUUUUUUUUUUUUUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
can you set an extra place for me, please? I can be there for about 7, is that ok? :)
I have accidentally made game porridge. It's amazingly rich.Done that with stewed pork with green lentils. Turned into lentils seasoned with pork. Tasted fine, though.
It was meant to be a rabbit stew with pearl barley and roots. Looks like I overdid it on the barley.
...
Edit to add: aha! that's why it was so rich! the butcher left the lights in, and I thought it would be an interesting experiment. Lungs and heart and kiddernees, oh my.
Edit to add: aha! that's why it was so rich! the butcher left the lights in, and I thought it would be an interesting experiment. Lungs and heart and kiddernees, oh my.
North and south aubergines sound intriguing! We had dhal and rice, yum.I'll put it in the recipe thread.
+1 though we have neepsWhen I was a Poor Student in Embra in the late 60s, the Union used to do haggis, chips 'n' beans. Wonderful stuff, accompanied by broon sauce, of course.
I am planning to see if I can get round the Mille Alba fuelled entirely by offal.I think that any petrol stations en route would have you covered there, then ...
Haggis is actually something I could eat every day of the week. Love it.
I am planning to see if I can get round the Mille Alba fuelled entirely by offal.
Haggis is actually something I could eat every day of the week. Love it.You might be in luck on the first leg: the first Mille Alba control is at Forfar, official home of the bridie. Now then, the bridies we serve on The Snow Roads contain the finest stewed steak, but the filling of "proper" Forfar bridies is actually minced mouse. :-X
I am planning to see if I can get round the Mille Alba fuelled entirely by offal.
I recently tried haggis for the first time and enjoyed it. It did look disconcertingly like a tin of Chappie dog food though!Lots of supermarkets do proper ones now, not tinned. They're usually MacSween ones. Their veggie ones are great.
(http://img.photobucket.com/albums/v171/feistyfeline/IMG_0105.jpg)
This has become a bit of a staple over the last couple of weeks, Shakshuka (http://frombootlewithlove.wordpress.com/2012/01/06/shakshuka/)
served over rice or couscous.
Fridge curry.
A curry I ordered over the Internet, It should be here in 20 minutes according to the web site.
Paprika chicken, roasted pots and aubergine (well potatoes for me as aubergine is :sick: to me), and ickle baby carrots.
May follow it with BabyJesusCheeses or some fresh fruit....
I hope that we are having pork cheeks in cider & mustard sauce. I'll find out in 2hrs time though.Buuurp! Mmm that was good. But I prefer the thick tomato type sauces i've had them in when eating out, have to keep hunting for a recipe...
Paella a la Banda, Barcelona Thursday night style....
Paella a la Banda, Barcelona Thursday night style....
What is?
I do paella, and Barcelona, but this I've not heard of.
Turnip gratin. Yes, really. (Advantages of a veg box: lots of local fresh veg. Disadvantages: what the hell do you do with a punnet of turnips?!)
We're drinking Prosecco and waiting for kerry-oot pizza 8)
Having had my Riverford organic veg delivery today I am doing leek and potato soup.Any luck? What does it look like?
There is an unidentified root vegetable in my order I need to ID before I decide what to cook with it though!
Having had my Riverford organic veg delivery today I am doing leek and potato soup.Any luck? What does it look like?
There is an unidentified root vegetable in my order I need to ID before I decide what to cook with it though!
You already have four ideas from Crinkly Lion! ^^^^ :thumbsup:
If making a Shepherd's/Cottage pie, mash 1/3 sweet potato with 1/2 normal potato and 1/6 carrot (1/2/3 by volume of carrot, sweet potato and spuds), mix in butter and milk, like making normal mash and use to top the pie.
Lovely! and much better for you than just mash (IIRC sweet potatoes count towards your 5 a day but spuds don't!)
To make it for SW/WW, miss out the butter and only use skimmed milk or some of the water you boiled the veg in.
3 pan fried eggs...
I am cooking dinner but unsure what this thing I got from Riverford is. Simonp is thinking it might be a celeriac (erm, wtf is that?) :o
Scottish tablet
All I can say is, if I ever need to be given a catheter, I'm given one that's the the slim end of the French Catheter Scale. :-\
All I can say is, if I ever need to be given a catheter, I'm given one that's the the slim end of the French Catheter Scale. :-\
I'm sure it's better than a cystoscopy. Same thickness as a pencil. ;)
Oxtail stew is in the slow cooker ;D. Oxtails are slowly reappearing after a long absence due to the BSE restrictions. It's taken a decade and a half ???.
Aunt Bessie's puds,
topped with mice thick gravy.
topped with mice thick gravy.
Good grief man, I thought you were a vegetarian!
Tonight I made a jerusalem artichoke cry...
Whatever looks edible on the Premier Inn menu ..
I'm making imam bayildi. I've never made it before but I've eaten it in Greece loads of times and it's delicious. It's one of those things the Greeks and the Turks claim as their own - aubergines stuffed with red onions and tomatoes, seasoned and then cooked very slowly in lots of olive oil. I was flicking through the Grauniad online the other day and noticed the recipe for it, and then my veg box brought me an aubergine this week, so I took that as a sign from the universe. I'll have it with green salad and a portion of those Pedon 5 Grains, and I reckon that'll take my fruit and veg intake to about nine portions today.
Käsespätzle - haven't tried cooking that for ages.
I need something really to pretend to be the strong Räskäse as vintage cheddar didn't really pack the same punch, but otherwise very nice :)
Blimey - where do you get a pint of milk for 35p? :o
Deep-fried pizza. ;D
Deep-fried pizza. ;D
Settling in OK, then?
You take chunks of cheese, and wrap 'em in slices of fatty meat.
Watch those arteries fur.
Same as I had for tea last night and lunch today pizza ! Always buy the extra large as its only a couple of quid more from the takeaway and lasts three meals :)
Cauliflower cheese omelette. So good I posted it in two different threads.
Durty pizza :-) just waiting for the delivery, needed after an afternoon battling the Christmas crowdsI'm sorely tempted to get a dirty pizza myself.
Can we have that thing? You know, that thing with the tomatoes and cheese? You know, with the vegetables?
Ratatouille?
Boy Dun Good.
We're having galettes. My parents have just come back from France with, inter alia, two bags of buckwheat flour. :)
Unfortunately I ate the rest of the curry I'd made for lunch.
Which means its now 1.42am and I'm lying here with my abdomen as tight as a drum, waiting for that moment when I can play what sounds like a middle c on a muted trumpet, held for about 8 seconds, roll over and go back to sleep
Tofu, if I get my way ;)
Spaghetti Carbonara, made with a rather nice lump of jamon serrano. Not strictly traditional, but damn fine none the less.Sounds tasty. :thumbsup:
Spaghetti Carbonara, made with a rather nice lump of jamon serrano. Not strictly traditional, but damn fine none the less.Sounds tasty. :thumbsup:PerhapsCertainly not traditional either, but carbonara also goes rather well with a rather nice lump of smoked haddock. :)
Peaches and mussels - are you trying King John's last meal? :D Anyway, 14mg a day of what???
I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night... :-XI saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.
fboab I would struggle to get it from a normal diet as well I think..... are you against taking it in supplement form? The ferrous sulphate tablet things are quite good (although obv not that good as I'm being injected with iron atm :facepalm: ) they're only a couple of quid but you normally have to ask for them from behind the counter. Surely better than feeling like you're dragging yourself through treacle all the time?No, I'm taking the supplements too. Just (as I'm sure you'll empathise) in a hurry to sort it.
Otherwise, keep eating the liver I guess :sick: :sick: :sick:
Black pudding is a bit disappointing in the iron stakes (I love it). Only 6.8mg/100g. Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night... :-XI saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.
There probably aren't any reindeer in Suffolk so maybe black pudding?
Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??
Who needs to eat 100g of thyme? If your daily requirement is 14mg of iron, then 10g or so plus everything else you eat in the day is going to do it. Mind you, 10g a day every day would still get a bit much, I reckon.fboab I would struggle to get it from a normal diet as well I think..... are you against taking it in supplement form? The ferrous sulphate tablet things are quite good (although obv not that good as I'm being injected with iron atm :facepalm: ) they're only a couple of quid but you normally have to ask for them from behind the counter. Surely better than feeling like you're dragging yourself through treacle all the time?No, I'm taking the supplements too. Just (as I'm sure you'll empathise) in a hurry to sort it.
Otherwise, keep eating the liver I guess :sick: :sick: :sick:
Liver is actually quite nice, if you cook it properly. Great gravy.Black pudding is a bit disappointing in the iron stakes (I love it). Only 6.8mg/100g. Apparently thyme is grand- 123mg/100g. Mind, who's ever going to eat 100g of dried thyme??I don't think you should rule out the Caribou blood soup that was on Ray Mears the other night... :-XI saw or maybe read about a tribe of nomadic reindeer herders in Siberia, who eat the raw, warm heart of a reindeer, plucked from its body immediately they kill it.
There probably aren't any reindeer in Suffolk so maybe black pudding?
Wild Boar stew on polenta. Mmmm
Fish fingers on toast with tartare sauce..
Vegetarian haggis.
For no other reason than to see if it really is as good as the real thing.
Dunno. It's still in the fridge :-[Vegetarian haggis.
For no other reason than to see if it really is as good as the real thing.
And was it?
SmallestCub requested sweet potatoes and yorkshire puds. So they got roast tatties/sweet potatoes/carrots/butternut squash with some random freezer microwave-in-the-bag veg, and a couple of yorkies apiece that were lurking in the freezer too, and the spare packet of christmas sausages that we didn't cook at Christmas that were lurking alongside.
With gravy.
Then rice pud.
Indian spiced lamb casserole. They didn't have any haricot beans in Aldi, so I can't decide whether to go with kidney beans, or green lentils.
SmallestCub requested sweet potatoes and yorkshire puds. So they got roast tatties/sweet potatoes/carrots/butternut squash with some random freezer microwave-in-the-bag veg, and a couple of yorkies apiece that were lurking in the freezer too, and the spare packet of christmas sausages that we didn't cook at Christmas that were lurking alongside.
With gravy.
Then rice pud.
Please will you be my mum? And can I come round for tea?
I can make an awesome brown splodge! :D
A chicken and chorizo tray bake. Chicken thighs, chorizo, halved new potatoes, garlic, onions and peppers all bunged in an oven tray drizzled in olive, sprinkled with oregano and or ange zest then just bunged in the oven for an hour.
I shall be making beef burgers. Picked some minced chuck steak up from the butchers this morning.
I shall be making beef burgers. Picked some minced chuck steak up from the butchers this morning.
Mrs T has a wheat intolerence, so I make "Yummy Mummy Burgers", take the mince, add 2 tbsps Tomato puree, 1 tsp garlic puree, 1 tsp ginger puree, 1 tsp salt and mix together. Don't over mix. Make into patties and leave in fridge overnight.
Delicious wheat free burgers!
We have eaten pork chops, taters, carrots and broad beans followed by varied afters. Mine consisted of the last of the raspberries followed by a bit of ginger cake from Waitrose. I particularly like their version of ginger cake because it has lumps of stem ginger in it.That sounds like I'm going to have to check it out - I love ginger - in any form
Set meal for two from the Taste of Raj, who now accept online orders via Hungryhouse.
Prompt and excellent as always and all the better for being a rather rare treat due to our weight loss/healthy eating habits.
I've had meals from ToR for as long as I've lived here but there are no longer paradigms and aborigines on the menu.
Hungryhouse informs me there are 70 restaurants who will deliver to my address.
Oh dear!
Why not invite some friends round to help out? We could be there in about 5 hours I reckon.
Set meal for two from the Taste of Raj, who now accept online orders via Hungryhouse.
Prompt and excellent as always and all the better for being a rather rare treat due to our weight loss/healthy eating habits.
I've had meals from ToR for as long as I've lived here but there are no longer paradigms and aborigines on the menu.
Hungryhouse informs me there are 70 restaurants who will deliver to my address.
Oh dear!
We had leftovers from Friday's supper on Saturday night.
There still remain some: tandoori chicken wings, vegetable curry, pillau rice, chicken korma, lamb pasanda, a poppadum and saag aloo...
(https://farm9.staticflickr.com/8608/15916077722_0baa21c124_z.jpg) (https://flic.kr/p/qfs4p9)
IMG_1323 (https://flic.kr/p/qfs4p9) by The Pingus (https://www.flickr.com/people/36539950@N00/), on Flickr
Then mince pies with cream.That.
I never mentioned fuel and its cost either.
Raw potatoes are £1.25 for 2.5kg at Sainsbury's. That's a lot of food if you can cook it...
I never mentioned fuel and its cost either.
Raw potatoes are £1.25 for 2.5kg at Sainsbury's. That's a lot of food if you can cook it...
And apparently (according to my hairdresser) 99p for the same at Aldi.
You've watched that before, haven't you?
For tomorrow I'm thinking of adapting the cardamom lamb recipe we had at Malham, to slow-cook a shoulder of lamb.
I'm finding out why chicken legs aren't normally stuffed, if there is such a reason, with spinach, feta and pine kernels.
Boiled egg an' soldiers.
Mmmm.
Mrs Legs announced that we would be purchasing half a lamb from some friends at the weekend, so we have commenced the Great British Freezer Eat-Down to make space. Thus far, some frozen apple has become apple jam, some frozen damsons have turned into pies, sossidges have been consumed in large quantities, and we're eating one of last year's geese tonight. I don't think there's terribly much on it apart from a couple of drumsticks and some skin. Better make sure there's lot of trimmings...
A few drops of truffle oil.... :PI've never had truffles or truffle oil. How is it?
A few drops of truffle oil.... :PI've never had truffles or truffle oil. How is it?
Pasta with cream cheese & salmon... (1/2 a Boursin & half a pack of salmon flakes mixed with some tagliatelle)
Sliced chorizo sizzled in olive oil with garlic & dried chilies, add a can of chopped tomatoes & simmer, finally add 2 eggs & simmer till they are done. Serve in a bowl with crusty bread.
Sliced chorizo sizzled in olive oil with garlic & dried chilies, add a can of chopped tomatoes & simmer, finally add 2 eggs & simmer till they are done. Serve in a bowl with crusty bread.
What do you do with the (presumably raw) eggs, just stir them in?
A *large* doner kebab, with chilli sauce of course, from the van in the car park of the rugby club. I feel as if I've eaten a whole goat.Kwality ;)
I'm having butternut squash soup. I was going to have it with ciabatta bread but I had a bread baking disaster, so it will just be the soup.
I'm having butternut squash soup. I was going to have it with ciabatta bread but I had a bread baking disaster, so it will just be the soup.
One of our favourite soups. Try it with added sweet potatoes and carrots, nom!
Pasta, pesto, pancetta and pine nuts..With Pino?
Pasta, pesto, pancetta and pine nuts..With Pino?
last night was a variation on cassoulet, or more a French style herby, sausage, lentilly, tomatoey thing. Leftovers went in a thermos with my daughter to school.
Cod & chips tonight. Yum.
I had fish and chips, the fish was Whiting which I caught in the Solent and cooked in a nice batter in my new deep fat fryer.same as above, but tonight the batter was even better really crispy just like the chip shop.
A Feast of Two Removes and A BanquetIt did take us most of Friday and most of Saturday to prepare. And a very long time last evening for six of us to eat it.
...
Toasted bread with garlic, oil & heaps of chopped tomatoes, fettuccine with porcini, osso bucco with beans..
Burp!
Something involving chicken thighs, as they go out of date today. Not sure what yet.Chicken in white wine sauce with bacon and pasta?
Something involving chicken thighs, as they go out of date today. Not sure what yet.Chicken in white wine sauce with bacon and pasta?
Roast chook.
It was yummy.
Parmo. Waiting for me off the train, please.
Parmo. Waiting for me off the train, please.
Fried fish and Johnny cakes.
Fried fish and Johnny cakes.
It's not Saturday night!
A Thali from Ghandi's Flipflop. Yummy it was and yes, I am at a festival.
A Thali from Ghandi's Flipflop. Yummy it was and yes, I am at a festival.
That truly is the epitome of hipster food gone made. Have you informed wewantplates.com?
Tasting menu at the Flying Elk in Stockholm, with their beer tasting menu to accompany.
Expensive, but worth it
Roast chicken, carrots and steamed broccoli. My gravy skills are improving :)
It's not precisely carb free but pretty good.
A southern pepper curry. Out of a packet because I'm lazy. Actually, the Spice Tailor stuff makes a pretty good curry with next to no faff and appears comprised of real ingredients. I throw it and some chicjen in the slow cooker at lunchtime and spend the rest of day marinating in my own saliva as my house takes on the aroma of an Indian restaurant.
Think it needs to hang a bit...
Just stuck some shin beef, veg, and the best part of a bottle of red in the slow cooker; am thinking I'll go Italian this evening and serve it with polenta, bitter greens, and with some gremolata on top. I
I had some venison and it was most scrummy.
Roast beef, Yorkshire pudding, sweet potatoes & broccoli.
Celeriac and chestnut soup. Made with duck stock. Yum.
We were watching Rick Stein last night and he cooked Kozani chicken with prunes, saffron and paprika. We were intending to have a chicken dish tonight anyway (co-incedentally also one of his) but needed to buy one of the ingredients this morning. So, seeing the recipe was on the BBC website, we switched. Recommended. Chicken poached with saffron. While that's happening, slice and sweat some red onions, then add paprika and cook for a minute or two. Then add the chicken, some prunes and most of the stock. Cook for another 20 minutes.
Simple but effective.
I'm planning to cobble together a gratin/tartiflette type thing this evening with a variety of veg - shallots, sprouts, parsnips, squash - some smoked salmon, a dash of cream, plenty of cheese and a decent bit of seasoning including some chilli I think. Then whack it in the oven for a bit of crispiness
Will report back later.
Mmmmmmm, whale and chips.
(http://i58.photobucket.com/albums/g252/Aunt_Maud/8b0e2e32-cbb3-41d4-b7b6-02863aac87f2_zpsehy43rlb.jpg)
Coincidentally Mrs N & I encountered pike somewhere on a fishmongerish slab last week & suspected that it might need a good reputation before we'd try it. I'm not an angler - far too impatient - so am very ignorant of the culinary virtues of most of our freshwater ("coarse") fish.Mmmmmmm, whale and chips.
(http://i58.photobucket.com/albums/g252/Aunt_Maud/8b0e2e32-cbb3-41d4-b7b6-02863aac87f2_zpsehy43rlb.jpg)
I'm pleased to confirm that the Pike was very nice, both as traditional fish and chips and baked in butter with green peppers and a little bit of onion.
I've just eaten oysters, for the first & I suspect last time. 3 big juicy oysters, from the Menai Strait. One with Tabasco, one with Worcestershire sauce, one with dill pickle & vodka
This was dinner last night, a wedding anniversary dinner and also after Mrs F's first 100k.
As you can see, being in ScotlandLand, we get chips too. This was important.
But the main reason I post it is to gross Ian out.
(https://c1.staticflickr.com/5/4207/35532351565_33ea04be69_z.jpg) (https://flic.kr/p/W8SAc8)
Cadiz (https://flic.kr/p/W8SAc8) by Ron Lowe (https://www.flickr.com/photos/62966413@N04/), on Flickr
This was dinner last night, a wedding anniversary dinner and also after Mrs F's first 100k.
I'd pay very good money for that meal
In Waitrose meat counter tonight, there was roughly 25% of a fillet. It had a reduced sticker on in. If I was to be scrupulously honest I could probably see that the £43/kg had been reduced to £26/kg, but the 2 was in marker pen and not exceptionally clear. So, I ask the assistant how much. £6/kg quoth she.
Tonight I haz fillet steak ;D :thumbsup: (with a gratin dauphinoise and beans)
Brent Cyclists Christmas meal at Rose Vegetarian. Wading through the menu...
I am getting addicted to this! I can't find it aged to my requirements
Sun out for five minutes? Better fire up the barbecue - we are British after all.
Did some thinly sliced sweet potato brushed with chilli jam, which worked rather well.
Also an old favourite of very thinly sliced aubergine formed into parcels filled with mozzarella and thyme.
Plus corn on the cob and M&S peppered burgers.
And now I’m bloody stuffed.
Eggs, potatoes and onions = tortilla. :smug:
... Washed down by a pretty decent Portuguese red.
Roasted a peasant yesterday
Roasted a peasant yesterday
Now I know the fens can be a bit backwards, but even by their standards...
Probably have quinoa. Don't know when though.;D Did you get your supper?
David has carefully weighed the grain and put it with water in a pan on the cooker.
He has gone upstairs.
The cooker is unlit...
Probably have quinoa. Don't know when though.;D Did you get your supper?
David has carefully weighed the grain and put it with water in a pan on the cooker.
He has gone upstairs.
The cooker is unlit...
;D ;D Yes.
He listens to his belly...
....the 4th meal of the day after breakfast, dinner, and tea.Breakfast, lunch, dinner, supper where I grew up
....the 4th meal of the day after breakfast, dinner, and tea.Breakfast, lunch, dinner, supper where I grew up
Just need to think of something to do with the remainder of the 3 tonne celeriac. ::-)MrsC cuts them up into piece suitable for roasting, blanches them, and freezes them.
Soup with various other root veg, but that's more of an autumn thing.Just need to think of something to do with the remainder of the 3 tonne celeriac. ::-)MrsC cuts them up into piece suitable for roasting, blanches them, and freezes them.
To cook, let them thaw, then roast alongside your spuds. No need to parboil.
Griddled swordfish with salmoriglio, jacket wedges and mange tout. Very nice, if I might say so myself.
Griddled swordfish with salmoriglio, jacket wedges and mange tout. Very nice, if I might say so myself.
Always educational Spesh :thumbsup: https://www.theguardian.com/food/2019/jun/24/sicilian-lemon-sauce-salmoriglio-recipe-rachel-roddy
Last night, after a week of virtually no fruit and veg, the first corn-on-the-cob from our garden. Yummy.
Fish and chips. Breaded mackerel goujons and chips, from the Lime Crab in New Quay (recommended by Basil) to be precise.Back there for our last holiday meal. Sea bass and chips. I'm not sure I've ever had a better piece of battered fish.
Extremely good, decent portions and not a bad price.
Fish and chips. Breaded mackerel goujons and chips, from the Lime Crab in New Quay (recommended by Basil) to be precise.Back there for our last holiday meal. Sea bass and chips. I'm not sure I've ever had a better piece of battered fish.
Extremely good, decent portions and not a bad price.
Glad to be of service sir. :thumbsup:I just waited in the shop while MrsC went to find a table outside.
How far off did you dare wander with your buzzer?
We risked the first (nearest) bench on the harbour wall and it worked fine.
No sweetcorn tonight (some stems might actually produce two cobs this year, a first), BLT's in instead, with the first of our "Big Daddy" tomatoes.
https://www.thompson-morgan.com/p/tomato-big-daddy-f1-hybrid/tm38815TM
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
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.
Slow cooked Beef Casserole with Dumplings and a decent bottle of Shiraz.
Will have a look at that cheers.
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.
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 :thumbsup:Where did you find Waldorfs in this time of rationing ?
Baked pollack, chard, peas, parsley sauce and Jersey Royals.
Mussels with penne pasta in a spicy tomato sauce. Perhaps a tad too spicy....... I'll be careful with the rest of that pack of chillies... :jurek:
Roast pork (traditional breed raised by a friend of ours) with roasted new potatoes, courgette, tomato, pepper and mushrooms.
The best bit about using old breed pork is that you can get really decent crackling.
Grilled sardines drizzled with garlic & chilli oil, charred tomatoes onna bed of chilled yoghurt*, fresh crusty bread. Nom.
https://houseandhome.com/recipe/yotam-ottolenghis-charred-cherry-tomatoes-cold-yogurt/ (https://houseandhome.com/recipe/yotam-ottolenghis-charred-cherry-tomatoes-cold-yogurt/)
We had monkfish cheeks wrapped in parma ham, baked on roasted taters, veggies & chorizo.
Buuurp.
What the recipe describes as a 'retro' risotto with goats cheese and beetroot.
Wonderful colour! And pretty good flavour as well. I will do again. Needed the sharpness of the cheese to offset the sweetness of the beetroot and might have been better with parmesan (which is what the recipe called for) rather than pecorino (which is what we had).
https://yacf.co.uk/forum/index.php?topic=808.msg2523832#msg2523832 (https://yacf.co.uk/forum/index.php?topic=808.msg2523832#msg2523832)What the recipe describes as a 'retro' risotto with goats cheese and beetroot.
Wonderful colour! And pretty good flavour as well. I will do again. Needed the sharpness of the cheese to offset the sweetness of the beetroot and might have been better with parmesan (which is what the recipe called for) rather than pecorino (which is what we had).
Recipe plz?
It's like, how much more black could this be? and the answer is none. None more black.
Ta :)I've posted another lemon risotto one https://yacf.co.uk/forum/index.php?topic=808.msg2525942;topicseen#msg2525942 (https://yacf.co.uk/forum/index.php?topic=808.msg2525942;topicseen#msg2525942).
At the moment my risotto repertoire includes:
Mushroom
Wild garlic
Lemon with a halibut steak on top
:P
Leftover pork, orange and star anise casserole from yesterday's slow-cooking. It's a Sara Lewis recipe: http://www.slowcookerrecipes.org.uk/pork-orange-star-anise.htm
(http://www.slowcookerrecipes.org.uk/pork-orange-star-anise.htm)
Hope you enjoy it - it's rather scrummy! Even my annoyingly fussy kids love it :thumbsup:
It's Tuesday, so it's the day Len Fish comes. This week we had fresh trout. A bit fiddley to clean but so worth it. :PDarren Fish failed to appear yesterday, so it will be fishcakes from Tesco instead. :(
Darren the Fish failed to show again this week. So F&C from the pub it is, then. (Got to do our bit to keep the local businesses running in these hard times.)It's Tuesday, so it's the day Len Fish comes. This week we had fresh trout. A bit fiddley to clean but so worth it. :PDarren Fish failed to appear yesterday, so it will be fishcakes from Tesco instead. :(
(They are actually quite good, so it's not a total disaster.)
It appears others have had the same notion (https://www.squaremeal.co.uk/restaurants/news/Haggis-pancakes-at-mac-and-wild-_8969).
Spaghetti with MarmiteThat sounds perfectly fine to me, could also be nice with the likes of Rigatone or Fusili - altho I'd most likely do it with Vegemite.
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
Spaghetti with MarmiteThat sounds perfectly fine to me, could also be nice with the likes of Rigatone or Fusili - altho I'd most likely do it with Vegemite.
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
Spaghetti with MarmiteThat sounds perfectly fine to me, could also be nice with the likes of Rigatone or Fusili - altho I'd most likely do it with Vegemite.
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
That's what I thought - reasonably worth a try for the reasons described. But pushed back to tomorrow.
Spaghetti with Marmite
https://www.nigella.com/recipes/spaghetti-with-marmite
Gotta give it a go :P
Staffordshire oatcakes stuffed with mushrooms and blue stilton sauce.
Served with AGA carrots and broccoli
Staffs oatcakes bear no resemblance to Scottish oatcakes.
They are big floppy, oaty pancakes, raised with yeast, and baked.
Critically, unlike the pancakes in the shops, they are not sweet, so ideal for savoury stuffings, like spinach and ricotta, med veg, beetroot and hummus etc. Traditionally served with bacon and cheese.
I can't be bothered making the oatcakes, so I buy onlne, one or two dozen at a time.
They freeze very well, and thaw quickly.
https://staffordshireoatcakes.com/index.php
Supremely Inauthentic Chinese Duck. That's what I call it.
If you make sourdough bread and keep a starter on the go, the leavings from when you refresh the starter can be used to make really good Staffs/Derbyshire oatcakes. Proper tang and flavour, no extra yeast or bicarb required. They are very easy to do, IMO quicker and easier than mail ordering them!
Coddled egg "Ivanhoe"
I don't thing either M&S food hall or Lidl stock liquid nitrogen... :(
I don't thing either M&S food hall or Lidl stock liquid nitrogen... :(Another triumph for Brexit!
According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds :DIf you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.
According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds :DIf you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.
Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.
Liquid nitrogen -200According to a Famous Scientist on t'wireless the other week the optimum way of cooking a steak is to freeze it in liquid nitrogen then deep-fry it for exactly 14 seconds :DIf you like your steak crispy on the outside and frozen in the middle, sounds like the way to go.
Personally I like mine cooked evenly to 52.5 degrees apart from the outer 1mm.
Dr Famous Scientist did say he'd tried it thanks to the largesse of a colleague and said it was perfectly cooked right through.
Would the steak actually reach -200 though? If it did, that would surely ruin it.Ah, cooking sous vide for an hour, dipping the cooked steak in liquid nitrogen then deep frying. No, that would not be frozen in the middle. You would only get the outer couple of mm down to -200. Apparently tasted disgusting though.
Anyway, I was intrigued so I looked up a YouTube video to see how it’s done...
https://youtu.be/qUxF8_fkcQc
Hmmmmm!
I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.
If you cooled the whole steak you could heat the outside up to your 150 degree heat for mr Maillard with the centre not getting too hot.I don’t see the point of the liquid nitrogen. You could skip that step and just use luke warm oil in the deep fat fryer.
The point is you want the oil hot for all those tasty tasty Maillard reactions on the outside of the steak; the chilling of the steak is just to stop the insides overcooking. TBH I've never had issues with sous vide and a screamingly hot pan, but YMMV.
Edit: if you are going to freeze something then using liquid nitrogen will do less damage than a normal freezer.
Tonight is slow cooked ox cheek, which has just gone into the oven. It will be served with carrots and cavolo nero, and the rest of the bottle of Spanish red that it was marinated in overnight.
Big Mac burger sauce copy (its just ketchup and mayo with a few other things chucked in)
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Found a load of wild garlic while out on our walk yesterday so made some wild garlic and walnut pesto, and some fresh tagliatelle to put it on. Yum!I made wild garlic pesto last night, with pine nuts. Presumably the walnuts in your recipe take the place of the pine nuts.
Still got loads of the pesto left so will probably be having the same again for dinner tonight. Mention of prawns makes me think that could be a nice addition. Might see if I can get some today.
Indeed. And I toasted them first for extra flavour. I think they go really well with the wild garlic. Also, walnuts are a hell of a lot cheaper than pine nuts.
There are loads of recipes online - all varying in small ways but fundamentally the same. I mean, it's pesto - not exactly elaborate haute cuisine, you just chuck the ingredients in the blender and hit the switch. But I followed Hugh FW's recipe as a rough guide to quantities/proportions. Might increase the walnuts next time.
I've heard rumours of a local source of wild garlic, so I may have to go and investigate. Otherwise, it's a rare treat for me - doesn't seem to be much of it round these parts. If I'd known there would be such rich pickings at Bewl Water (for that is where we went on our walk), I would have taken a large bag and filled it up for the freezer.
I've just harvested the first year of the wild garlic that I liberated and planted in pots last year so tonight will be wild garlic risotto :P
Greek balls. I invented them. Basically chicken meatballs with crushed up coriander seeds, bread crumbs, some oregano, garlic, olive oil, and a bit of chilli and a pinch of cinnamon (it's basically my take on kofte). Fry them up, deglaze the pan with a glug of white wine, some more crushed coriander seeds, lemon juice and a couple of spoon of plain yoghurt for a sauce.Must remember to add sumac to pototo salad.
Served with a potato salad – jersey new potatoes, lots of chopped coriander and mint, sumac, olive oil and lemon juice - flatbread and hummus (which I'll cheat and get out of a tub, honestly homemade rarely seems better than ready-made stuff).
I have also invented Turkish balls, which is pretty much the same without the coriander, but rose harissa and a touch of garam masala (don't ask me, but it's necessary) and more spice. I may just go all the way and make Indian balls. Me and Mademoiselle Magimix could make all kinds of national balls.
My wife is very tolerant of culinary experimentation, but then she's cooked me one meal ever, and god, it was awful enough to last a lifetime.
Bacon, black pudding & eggs. Inna salad. That’s healthy isn’t it ?
One of Angel Hartnetts "Cafe Murano" spring menus (porchetta, delivered), as it's our (19th) wedding annivesary.
One of Angel Hartnetts "Cafe Murano" spring menus (porchetta, delivered), as it's our (19th) wedding annivesary.
Any good?
I thought about getting a cook at home dinner delivered for our anniversary next Thursday, but given that I have no idea how good the cooker at the new place is I thought I'd probably best go for a takeaway.
Raclette with cheese and blue potato.
Paneer and chickpea curry then.
Not the braised duck legs I'd planned, as it seems they passed their use-by date four days ago.
Not the braised duck legs I'd planned, as it seems they passed their use-by date four days ago.
Did they smell off, or look green? 4 days beyond an arbitrary date that takes no account of how they’ve been stored? So what. Red meats like duck will last a good while beyond so-called use-by dates.
I recently bought some frozen Monkfish steaks. I've previously wrapped them in bacon & shoved them in the oven for a bit and not been too impressed with the result. Tonight I was feeling lazy, so I just sliced it up & shoved it into a pan together with a jar of green Thai curry sauce & some prawns. Much better use of it.
Boiled eggs.
It's one of these things that takes all day to make, and 10 minutes to eat.
Harry came to help with the eating bit.
For a larger group, you would want to do an awful lot of this the day before, and it does lend itself to that.
I suspect that some of these restaurant-based cookbooks are actually intended for people to just say "Jeez, fuck that! Let's just go to the restaurant!"
a tin of Mutti Polpa (chopped tomatoes).
Dry Roasted peanuts.
Food of The Gods.
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :POh!
Fattoush
That all sounds fab, where should I arrive first?My bigos got nommed about an hour ago, so I'd try for somewhere closer to home rather than making an unnecessarily long journey.
Steak and kidney pudding. (See Arithmetic thread for pudding bowl sizing issues)This requires kidney. Which in my case the butcher has not got. Plan B, vegetable casserole with dumplings.
Having obtained steak and, indeed, kidney, last night I made steak and kidney pudding. It was Very Nice.Steak and kidney pudding. (See Arithmetic thread for pudding bowl sizing issues)This requires kidney. Which in my case the butcher has not got. Plan B, vegetable casserole with dumplings.
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :P
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :PRedux. Quite excited.
Finally manged to get some from my local fish van so tonight it was halibut with lemon risotto. :PRedux. Quite excited.
Well that's pure dead bollocks that is.
Turns out this numpty didn't read the text properly and it's frozen halibut :facepalm:. So that'll be tomorrow's dinner.
Manky old baked taters tonight instead then. ::-)
Gammon and chips. Haven't decided on egg or pineapple yet.
If your nose was right - have you / Pingu got a recipe?
A bit off topic but I finally got around to trying a BBC recommendation of chilli jam, with cream cheese and Aleppo pepper together with egg and bacon, this time on toast ( a coating on each) but next time on a suitable Naan/Kebab wrap. Highly recommended by me also. Aleppo pepper is amazing stuff, I can't understand why its use is not widespread here. It is widely used in the Eastern Med onwards.
Does it totally mess things up if you use grumpy tomatoes?
(https://live.staticflickr.com/65535/52994407681_656c0de7d8_o.png)
Flammkuchen with goats cheese, pear and walnuts.
Went to that Sainburys 'tsafternoon. looked in the reduced section, Mrs spotted a Charlie Bigham 'coc au vin dinner for 2 , for £2.60 and scrummy pud (sort of berry and nut cheescake) for 80p. so with a bottle of cheap French wine, £1.80 ish and 2 course dinner avec vin, for 2 = £5.20 =
£2.60 each!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
We're back on the 'what has been lurking in the bottom of the freezer for too long' kick.
I don't know exactly what we're having for supper tonight, but it will involve some or all of what my son brought home from his walk in the woods yesterday...
(https://live.staticflickr.com/65535/53326946155_2227c7ea2f_z.jpg) (https://flic.kr/p/2pfjxd8)
Ceps (https://flic.kr/p/2pfjxd8) by citoyen (https://www.flickr.com/photos/103760266@N08/), on Flickr
Venison backstrap:Percussion muzzle loader?
From a doe I harvested on Monday, so about as fresh as it gets (and extremely good!)
(https://i.imgur.com/IQyNDKQl.jpg)
I usually have duck confit for dinner on New Year's Day, but I'm breaking the habit by having a crack at doing ragoût of pheasant with walnuts, per a recipe in Pierre Koffman's Memories of Gascony.
ETA - there was slightly more meat on the bird than I had originally thought, so I have a portion of breast meat left over for use in a risotto or hash with some black pudding tomorrow night.
Agreed - a jar of shop bought sauce should be inert until the seal is broken.
Otherwise it would have a “use by” date rather than “best before”.
Fish and chips, on the quay at New Quay.Sounds sweet.
A beautiful evening. As long as you're wrapped up warm, which we were.
Excellent fish and chips I remember.Fish and chips, on the quay at New Quay.Sounds sweet.
A beautiful evening. As long as you're wrapped up warm, which we were.
If it was still properly sealed with the “button” down it won’t hurt you, and obvs tasted ok!It came in a tear-the-top-to-open sachet. Would that make any difference?
If it was still properly sealed with the “button” down it won’t hurt you, and obvs tasted ok!It came in a tear-the-top-to-open sachet. Would that make any difference?