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Post by tod2 on Sept 11, 2020 12:51:10 GMT
It's fish Friday for us. How I dreaded Fridays at St.Dominic's boarding school. The fish was boiled Portuguese style in onion and tomatoes. Pale and insipid. I have some Kingklip fillets and some Kob. I will coat them in a thin crispy batter. Some potato wedges and green peas should go well. www.aquarium.co.za/species/entry/giant_kobwww.ij.co.za/kingklip/ Whatagain- I can only think that your Jenever was too cold and the alcohol had no time to heat and start evaporating, to which a flame would definitely take hold. Better luck next time.
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Post by kerouac2 on Sept 11, 2020 14:22:14 GMT
For cultural reasons, I find myself attracted to fish almost every Friday, but tonight I will be having a salad with warmed pork belly bits on top.
However, I did buy some smoked mackerel at the supermarket today for imminent use. (I could use that on the salad, but the pork belly has priority in my refrigerator.)
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Post by lugg on Sept 11, 2020 19:28:53 GMT
I love pork belly and I only have it very occasionally but my son loves it too so as he is coming to stay soon, I am able to anticipate it.
For me tonight pasta with puttanesca sauce ....another favourite.
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Post by kerouac2 on Sept 11, 2020 19:56:35 GMT
What makes it even more satisfying is thinking of all of the people who can't stand the thought of it because of all the fat.
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Post by htmb on Sept 11, 2020 19:57:01 GMT
I had grilled salmon last night with green peas, and had blueberries for dessert. There was plenty left over so I had salmon with salad today for lunch and will do something with the rest tomorrow.
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Post by lagatta on Sept 12, 2020 1:29:53 GMT
That would be my mum. I've never eaten it.
I'm reserching squash/gourd and celeriac soups (meal soups, not starters). They seem to exist, but most are either vegetarian or at the most incorporate chicken stock. Are there any more "stewy" one that incorporate something like minced chicken or turkey?
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Post by tod2 on Sept 13, 2020 7:51:26 GMT
Yesterday evening we had a simple vegetarian spaghetti. That means a veg drawer clean out so we can start afresh with new veg. I simply sliced 4 cloves of garlic, added chopped onion and a can of Italian tomatoes, big red bell pepper, oregano and two stock cubes. then when ready to eat I cooked the spaghetti in the stewed veg. Never tried that before but Mr.Tod is tired of washing so many pots and pans!
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Post by cheerypeabrain on Sept 13, 2020 7:54:55 GMT
Sounds lush tod! If I want to use up veg I usually make a vegetable bake or curry..but I'll use your suggestion next time.
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Post by kerouac2 on Sept 13, 2020 16:15:31 GMT
I threw an industrial hachis parmentier (shepherd's pie) into the microwave. What was interesting was that it was in a wooden container for the first time. Although the outer wrap was plastic, the item proudly proclaimed that it used 80% less plastic than before. Things are changing.
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Post by tod2 on Sept 14, 2020 13:37:59 GMT
Tonight I'm copying Kerouac with an industrial beef pie in flaky pastry. Should be OK as its a Woolies Food Market one. Our cauliflowers have almost bolted but still edible and same with the cabbages. Darn hard when everything wants your attention all at once. I'm giving loads away.
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Post by kerouac2 on Sept 14, 2020 14:40:41 GMT
I have moved on to salmon fillets, currently defrosting, but I must still decide what will accompany them.
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Post by tod2 on Sept 17, 2020 15:57:51 GMT
Tonight, tonight……..No, stop it. This is not Westside Story on Anyport! It was burger night. Better than any burger that can be bought in this town. The buns were warm and buttery. The burger sauce piquant and homemade. The lettuce crisp from the garden, the onion rings just the right width, and the tomato slices came all the way from Israel. And the best part is I did not dirty one pan! That Airfryer did the patties perfectly. As they came out the juices were still running. As close to heaven as you can get...
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Post by kerouac2 on Sept 17, 2020 18:50:33 GMT
Tonight was a vegetarian Mediterranean plate.
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Post by tod2 on Sept 18, 2020 10:55:58 GMT
I'm attempting a new recipe tonight as part of our dinner. It's really a starter so I'm using it as a side dish. My recipe will appear in The Galley section, and the recipe is called "Aubergine with Sun-driedTomato Pesto Mousse".
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Post by cheerypeabrain on Sept 18, 2020 13:57:50 GMT
Chicken baked in a roasting bag. I'll make a couple of roast potatoes for Jeffers and I will just eat the veg (cauliflower, broccoli, carrots) and a drop of gravy. A bit boring but I've rubbed the chicken with a mixture of pounded herbs and chilli flakes.
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Post by kerouac2 on Sept 18, 2020 14:28:28 GMT
I'm having squid rings marinated in olive oil, parsley and garlic, but I'm not sure with what yet.... Oh, yes I do. I have some leftover Chinese noodles that I need to finish.
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Post by lagatta on Sept 18, 2020 16:11:59 GMT
Kerouac's vegetarian (but not remotely vegan) plate looks lovely, but that would be at least two servings of greens and vegetarian protein sources for me. I've actually recovered my appetite a bit, and am thrilled. Downed a 500ml container of ewe's milk yoghourt (thick and 5% mf) in two days and managed to eat a bit of turkey chouriço as well (will eat more, but it was in plastic wrap and I repacked it loosely in parchment paper - had no butcher's paper, unfortunately). I like that sort of food to be dried out and hardened a bit. Otherwise I really like it.
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Post by kerouac2 on Sept 18, 2020 16:15:08 GMT
When I have oeufs mollet, tzatziki and feta in a meal, I am enthusiatically spitting in the face of vegans.
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Post by bixaorellana on Sept 18, 2020 23:24:33 GMT
I'm having squid rings marinated in olive oil, parsley and garlic, but I'm not sure with what yet.... Oh, yes I do. I have some leftover Chinese noodles that I need to finish. For fun you should sew the noodles into little circles so each bite would be a surprise in the mouth ~ is it a squid ring or a noodle circle? The Mediterranean meal would be ambrosia for me & I admire your skill in turning out a perfect oeuf mollet.
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Post by lagatta on Sept 19, 2020 2:18:26 GMT
Yes, I love those, and they aren't so easy to get perfect - neither runny nor overcooked.
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Post by tod2 on Sept 19, 2020 9:04:03 GMT
Last night I attempted the recipe I sent to the Galley section - Aubergine with Sun-dried Tomato Mousse. My dish The recipe photo
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Post by bixaorellana on Sept 19, 2020 15:24:48 GMT
Yours looks better!
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Post by kerouac2 on Sept 19, 2020 17:02:08 GMT
I sautéed chopped white courgette, onion, capiscum, garlic and tomato in olive oil. The ward off any vegans, I also added some butter and topped it with grated emmental.
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Post by tod2 on Sept 19, 2020 18:26:56 GMT
Why thank you kindly Bixa! The question is….did it taste as good ?! I was happy but made so much mousse - and I don't chuck food out, that maybe it will taste good as a topping on a nice baked potato.
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Post by kerouac2 on Sept 19, 2020 18:31:51 GMT
It does look good but just as a tiny appetizer.
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Post by tod2 on Sept 19, 2020 18:36:37 GMT
Definitely Kerouac. I added grilled pork sausages and rostii to make it a main course. I decided to buy some fennel for the first time ever today as there are a number of fennel recipes in this book. More experimenting to do.
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Post by Kimby on Sept 19, 2020 18:59:51 GMT
We are back in Wisconsin where every Friday is a Fish Fry (though in recent times more health-conscious broiled options have become available).
Within minutes of arriving yesterday, several of our neighbors dropped by to invite us to a neighborhood (outside social-distanced) cocktail party and carry out fish fry. We gathered on two adjoining decks and the adjacent lawn and had a lovely time getting reacquainted and catching up on neighborhood news.
It was delightful to socialize with people we hadn’t seen in a year (our June visit this year was COVID-cancelled), and the Pan-fried walleye (pike) fillet was scrumptious.
Afterwards, we retired to the community fire-ring where a large fire was lit. I hear there were S’mores, but I had to run out and buy groceries before the Pick ‘n Save closed up for the night.
Wisconsin folk are SO friendly, it was a lovely homecoming.
(Tonite we will be “grilling” on the Foreman Grill, either beef tenderloins or pork chops, with fresh sweet corn on the cob.)
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Post by kerouac2 on Sept 19, 2020 19:04:51 GMT
A fish fry is a fish fry. Broiled items should be excluded, as well as those who want them. What next? Vegan options?
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Post by bixaorellana on Sept 19, 2020 21:54:21 GMT
That sounds like heaven, Kimby, and the nearest thing to normal socializing anyone is likely to have right now. And a fish fry -- delight!
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Post by Kimby on Sept 20, 2020 13:41:08 GMT
It WAS fantastic. And only the 2nd (small, socially distanced) gathering the Kimbys have attended since MARCH!
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