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Post by lugg on Feb 24, 2024 20:20:22 GMT
It has been years since I had corned beef but I used to love 1. Corned Beef Hash and 2. Corned beef sandwiches with piccalilli
just remembering how many times I cut my fingers opening the tin with that fiddly key !
Anyway tonight I am having a fave ....leek and ham bake but I've mashed it up with some potatoes
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Post by cheerypeabrain on Feb 24, 2024 21:39:08 GMT
This evening I made a lovely chicken curry with a lovely, light creamy sauce. Plain fluffy boiled rice, onion bhaji on the side and flat breads to mop up tbe sauce.
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Post by kerouac2 on Feb 28, 2024 17:52:09 GMT
Here's one of my 4 little meat pockets from last week.
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Post by bixaorellana on Feb 28, 2024 22:31:34 GMT
As it happens, I'm on the sofa having a snack so large that I must accept that it is dinner. The sight of those meat pockets makes me weep with envy, even though I'm enjoying my snack.
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Post by kerouac2 on Mar 3, 2024 20:12:56 GMT
stewed pork belly with roasted potatoes
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Post by tod2 on Mar 4, 2024 10:30:25 GMT
Oh that looks so good! I love pork belly because of the fattiness. For us tonight another dinner from Woolworths Food - Creamy Fish Pie, and I will add some easy broccoli. I wish I had more enthusiasm for cooking but this Shingle business is much more complicated that just a skin rash. I could be in constant pain for three months. sigh.....
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Post by lugg on Mar 4, 2024 20:22:56 GMT
Oh Tod it is so good to see you back posting. Hope you feel better soon. xh
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Post by lugg on Mar 4, 2024 20:24:11 GMT
stewed pork belly with roasted potatoes That does look good although the stewed part makes me wonder ...only ever roast belly pork so will have to seek out recipes
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Post by kerouac2 on Mar 4, 2024 20:27:31 GMT
I just needed it to simmer in liquid for a long time to break it down.
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Post by lugg on Mar 4, 2024 20:45:36 GMT
I guess that is exactly what happens with a pork belly ramen which I do enjoy
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Post by onlyMark on Mar 8, 2024 14:14:14 GMT
Had some not the right sausages left from the sausage cobs and felt toad in the hole would be an idea. They seem to have floated to the top though - Added some mash, peas and gravy -
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Post by bixaorellana on Mar 8, 2024 14:21:52 GMT
I think, but may be wrong, that if you dust the sausages with flour before putting them in the mixture, they would be less likely to float up.
That second photo is almost criminally appealing!
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Post by onlyMark on Mar 8, 2024 15:57:31 GMT
I'll try the dusting method next time then and see what happens. Thanks.
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Post by bixaorellana on Mar 8, 2024 16:08:29 GMT
You realize that I'm barely any kind of a baker, right? But I avidly watch the GBBO & retain many tips just in case.
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Post by kerouac2 on Mar 8, 2024 17:56:42 GMT
While the individual elements don't look bad I think I will order something else from the menu. In any case, there is too much pastry for me.
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Post by htmb on Mar 8, 2024 18:26:29 GMT
I have been craving black beans for the past several weeks. A bowl of well-seasoned black beans over rice has always been my favorite meal and was always my favorite dish even as a child. Tonight I made a big pot that will last me for several meals, plus I froze some for much later. They weren’t all that bad, and I expect they will get better and better the more they sit in the refrigerator.
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Post by lugg on Mar 8, 2024 20:18:46 GMT
I love Toad in the Hole , not such a bad job re the yorks pud Mark but those sausages are not English enough
Ooh black beans Htmb - I am with you on those - sound delicious.
Tonight I am having pasta - peppers, onions, pesto , chorizo . Hope it tastes better than it looks
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Post by kerouac2 on Mar 8, 2024 22:14:42 GMT
I baked a pretty big tilapia in the oven. Leeks, red capiscum and rosemary also joined the festivities.
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Post by bixaorellana on Mar 9, 2024 1:59:31 GMT
I'm making a cold bean thread noodle salad because it is perfect for the hot weather here. The noodles are chilling, the carrot & cucumber are shredded, the garlic/parsley/citrus soy/touch of balsamic awaits its moment. Once I taste it, I'll decide whether or not to add canned tuna.
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Post by mickthecactus on Mar 9, 2024 8:09:17 GMT
I was enjoying that until you mentioned tuna.
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Post by tod2 on Mar 9, 2024 9:15:35 GMT
No Mick.....I think he said TILAPIA, a boney fish from the Sea of Galilea.
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Post by tod2 on Mar 9, 2024 9:18:41 GMT
ONLYMARK - Please tell me how you made the pastry shell for the sausages! It looks a lot like Chou pastry?
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Post by mickthecactus on Mar 9, 2024 9:51:10 GMT
No Mick.....I think he said TILAPIA, a boney fish from the Sea of Galilea. Yes tod. I was referring to Bixa’s post before mine.
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Post by onlyMark on Mar 9, 2024 11:48:54 GMT
Tod, it's Yorkshire pudding batter. Nothing more than that. I can give you my recipe no problem but it is just a generic recipe you can find most places. I used a cake pan because it is the only thing I had big enough. I put some oil in the bottom and added the sausages and put it in a high oven. Whilst that was doing I made the batter than added it to the pan when the sausages were starting to brown. But I avidly watch the GBBO & retain many tips just in case. I shall have to start watching it if that is the case. In any case, there is too much pastry for me. It's Yorkshire pudding so technically it's not pastry. Pastry has butter in it. but those sausages are not English enough Yes. Try getting proper English sausages or anything like them in my local supermarket though. I was there just now with Mrs M and there is a big selection as you would expect in Germany. I asked her which would be suitable for frying instead of what I'd bought. She said, none of them.
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Post by mickthecactus on Mar 9, 2024 11:59:25 GMT
From time to time we have toad in the hole instead of a Sunday joint. It’s just as good.
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Post by kerouac2 on Mar 9, 2024 12:59:38 GMT
Even when the UK was in the EU, British sausages could not be imported to the continent. I'm not sure why, but the internet told me this:
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Post by onlyMark on Mar 9, 2024 15:35:56 GMT
Read that twice and don't get it. British sausages, when chilled and not frozen, couldn't be imported you say even when they were in the EU yet the info says no ban on meat products traded within the EU?
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Post by kerouac2 on Mar 9, 2024 17:52:08 GMT
I remember often having lunch near the office at a British style pub (not really a pub since it had table service) called The Red Lion in the 1980s and they always apologised for not being able to offer British sausages. I used to think that it was because of the high fat content, but all sausages have high fat content or what would be the point?
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Post by bixaorellana on Mar 9, 2024 20:57:58 GMT
[article] No Mick.....I think he said TILAPIA, a boney fish from the Sea of Galilea |
I am starting to think that Tod has blocked me!
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Post by bixaorellana on Mar 10, 2024 3:17:17 GMT
cold bean thread noodle salad ... The noodles are chilling, the carrot & cucumber are shredded, the garlic/parsley/citrus soy/touch of balsamic awaits its moment. Mick, I did not put tuna in this because it was so good that adding anything else would have been a shame. This salad instantly became a favorite meal! That was so good last night that I made another salad for tonight's supper: Shredded carrot, cucumber in small pieces, a little chopped onion, some semi-cured goat cheese. I cooked some very small eggplant straight out of the garden -- 1/4" slices spritzed with olive oil & salted put into the broiler until just barely done, so they had a nice meaty texture & great flavor. Once the eggplant cooled, I cut it into bite-sized pieces to go in the salad. Dressed it all with a little mayo, mustard, olive oil, lemon juice & Japanese dried chile mixture.
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