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Post by tod2 on Sept 24, 2021 10:42:10 GMT
Today is Heritage Day in South Africa. It is also called National Braai Day as well and is a Public Holiday, allowing families to enjoy eating outdoors together. It is perfect weather so the fires will be blazing from mid-morning until late into the night. We are going to braai a beef fillet whole before slicing it into thick steaks. I have made a steak Dianne sauce but without mushrooms as I don't have any. Lovely baked sweet potatoes and fresh green beans as sides.
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Post by kerouac2 on Sept 24, 2021 15:54:51 GMT
I would love to be at your national braai, but I'll be having a very simple meal of sautéed chicken livers and roasted potatoes. I'll cover them with chopped flat parsley to give myself the illusion of having some vegetables.
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Post by mich64 on Sept 24, 2021 19:24:06 GMT
After another day of rain, I am happy I got up early this morning and put a pork shoulder roast into the slow cooker. Will turn on the stove on shortly and make some oven fries and then make a garden salad. It smells so good in here, I added carrots and onions to the bottom of the slow cooker and seasoned the top of the roast with some seasoned salt and pepper.
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Post by bixaorellana on Sept 24, 2021 22:51:14 GMT
I'm on my way over, Mich!
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Post by tod2 on Sept 25, 2021 10:43:52 GMT
Mich you have reminded me I have not used my slow cooker for over a year- probably more. Being confined with Covid on the loose, I have been in attendance in the kitchen so have not used it . It also got a baby brother in the form of an AirFryer! Now with summer I wont get to use my slo cooker until next year!
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Post by tod2 on Sept 25, 2021 10:53:47 GMT
but I'll be having a very simple meal of sautéed chicken livers and roasted potatoes. I would love to know what you would think of Trinchado sauce with chicken livers. I think you would really like it. There are recipes on YouTube but I just use the bottled stuff mixed with salsa. You may be interested to compare the price of beef fillet with what you would pay. It weighed 1.285kg and cost R205.75 - making it R160.00 per kg. Making it just shy of 12 euros.
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Post by mich64 on Sept 25, 2021 22:40:15 GMT
I'm on my way over, Mich! Would have loved to share it with you Bixa! We really enjoyed it, so moist and flavorful. Enjoyed having some fries! (even though they were just ovenfries) and dipping them in mayonaisse. It made me realize that there are some foods almost gone from our diet in the past year due to rarely going to a restaurant and fries are soggy/cold by the time we get home with the rare take-out so we never bother. Now with summer I wont get to use my slo cooker until next year! I use it rarely in the summer as well Tod. I have yet to purchase an airfryer, I keep thinking about it though! Tonight, just a simple frozen pizza in the oven. Blah.
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Post by kerouac2 on Sept 26, 2021 5:36:24 GMT
I would love to know what you would think of Trinchado sauce with chicken livers. I think you would really like it. There are recipes on YouTube but I just use the bottled stuff mixed with salsa. Funny that you should mention using a sauce with chicken livers. I usually just sautée mine in butter, but this last time, I used this product with them. Not bad.
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Post by kerouac2 on Sept 26, 2021 5:37:48 GMT
Meanwhile, here is my Chinese spinach from the other night with hard boiled eggs and roquefort.
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Post by tod2 on Sept 26, 2021 8:46:12 GMT
I like your combination of spinach, egg and cheese. If that were in front of me I would sparingly drizzle a thin French dressing over it.
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Post by tod2 on Sept 27, 2021 17:00:42 GMT
OK, so tonight was when I cubed the rest of the fillet and made "Fillet Trinchado". Sides were ribbons of cabbage, rounds of zucchini. green beans and a few thinly sliced carrots. All cooked together and laced with garlic butter. The starch was one of my frozen samp & beans micro'd. I'm so stuffed! Steak Trinchado is probably the more healthier option but Chicken Livers give the pure Portuguese flavour and moorishness.
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Post by kerouac2 on Sept 27, 2021 17:16:46 GMT
I made strange little wraps using dim sum pastry, filling them with rice, minced beef, onions, Moroccan bell peppers, green peppercorns and Thai chillies. I fried them in oil. They were crispy and delicious and I cried a bit due to the spices, but they were tears of joy.
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Post by tod2 on Sept 28, 2021 16:43:29 GMT
A sort of leftovers dinner but not quite. Had a fair amount of vegetables left from last night so chopped them up a little and added a cooked flavoured rice. The sauce from the Trinchado got a can of those big white beans and after a short bubble on the stove top I added some air-fried pork bangers. Altogether a very satisfying meal.
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Post by kerouac2 on Oct 1, 2021 12:00:27 GMT
It is rare for me to desire blood sausage, but I did last night and it was perfect with mashed potatoes.
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Post by tod2 on Oct 1, 2021 12:19:14 GMT
Last nights dinner was another experimental voyage into the cuts of meat. I saw some excellent lamb stew pieces and decided I might make a curry or.....In the end when I discovered how much lamb neck bones there were I decided to roast them after two hors of simmering in stock and herbs. They turned out so yummy I will definitely do this again. Veg-in-a-pot was the side dish of our carrots and spinach from the garden.
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Post by tod2 on Oct 3, 2021 14:10:09 GMT
Sunday Sunday! Dont feel like cookin'....but I'm a wee bit famished so..... Lets make Risotto !' Last night we had fish and today I'm really not in the mood for roasted anything with veg. So, this is what I made for our 3pm lunch. As I was vetting the mushrooms I was using : Some shitake, Porcini, little brown mushrooms and two different sorts on long stems (the plastic container read "Ëxotic Mushroom Mix" but I am sure there were Noki mushrooms. Quite frankly any mushroom would have been perfect. I did add about 200ml of stock made with a Miso cube. Then when adding the rice I added another 200ml veg stock - Too Too much salt! Will learn for next time. Loads of Italian parsley. It was delicious with a sprinkling of parmesan and more parsley.
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Post by kerouac2 on Oct 3, 2021 14:43:08 GMT
I have some fresh white mushrooms (which we call "champignons de Paris" in this country) and also some chicken bits. That's a start, but I have not decided exactly what to do with them yet.
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Post by lagatta on Oct 5, 2021 18:47:27 GMT
Odd, I've never seen Trinchado sauce here, though we have a large Portuguese community and several Portuguese groceries.
I shudder to think what a friend who took off for Cuba at the crack of dawn this morning will be having for supper as conditions there are very dismal now.
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Post by rikita on Oct 5, 2021 20:58:50 GMT
tortellini today. one of agnes' favorites, so she'd eat the whole package if i'd let her ... yesterday we tried a takeaway we hadn't tried before - i had lamb and agnes had chicken, each grilled on a skewer (not like kebab but in larger pieces), wrapped in a pita with salad, and for me with spicy sauce ... was quite nice ...
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Post by tod2 on Oct 6, 2021 7:24:48 GMT
Odd, I've never seen Trinchado sauce here, though we have a large Portuguese community and several Portuguese groceries. [/quote] Lagatta that is because the Trinchado method of cooking is totally South African Portuguese. Invented here and not known elsewhere. Maybe one day it will land up like Nando's Flame grilled....?
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Post by kerouac2 on Oct 7, 2021 17:09:05 GMT
I had a fusion dinner of Japanese soba noodles covered with melted Gorgonzola. It was excellent.
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Post by kerouac2 on Oct 7, 2021 18:05:25 GMT
That's always a problem when you have to test what you are cooking regularly.
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Post by tod2 on Oct 8, 2021 16:47:20 GMT
A strange weather day today resulted in me deciding to serve hot smoked trout with a baby potato salad, lemons, tomatoes and lettuce from the garden - red onion from the grocer as well as the most amazing Naan bread revived from the deepfreezer in my air-fryer.
In the meantime.....My boys were coming for the weekend so I had promised tons of juicy pork spare ribs. All set to roast those babies when BANG! the electricity power grid near us decided to blow up. What to do, what to do!' Aahh, I remembered we have solar power so as the ribs were already bought in a marinade, I proceeded to cook and fry them up in my electric frying pan. Two batches later all ready to be delivered the electricity came back on. Boy, was I mad! Frying spare ribs is not the easiest - oven baked and grilled is much better. But, in the long run I did by best and they looked amazing.
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Post by bixaorellana on Oct 8, 2021 17:21:45 GMT
After running all my broken tostadas through the food processor and mixing the remains with corn meal, cumin, chili powder, cayenne and oregano, I used the mixture as a chicken thigh strip coating That's a great idea!
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Post by tod2 on Oct 9, 2021 14:23:41 GMT
I started off thinking of making an onion pie which then developed into a butternut onion cheese pie. I only had puff pastery but managed to bake it until it was slightly beige on the outside before filling it with sage leaves, thyme, and basil leaves. Then the cheese which was feta and cheddar and a little parmesan. Then the butternut and swetted sliced onions before drowning it all in three eggs and creme fraiche. I served it with al dente broccoli from the garden. The tomato sauce is the half tomato half red pepper sauce I made the other day. It was totally acceptable this time. I added two level teaspoons of sugar.
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Post by lugg on Oct 9, 2021 19:33:38 GMT
My limited knowledge of French tells me "poussin" is a teeny weeny little chicken. Was yours imported from France and if so where about in France.? Sorry for the late reply ... No not French but an English chicken but yes its a young chicken , sometimes called spring chicken here. Just caught up on APs lovely and delicious looking dinners. Gave me quite a few ideas thank you. Anyway in the here and now your pie looks delicious Tod I am having fajitas; as usual I will have made too much so will freeze some . That will not be a problem for me for the next few months. It will be lovely cooking for my sis and niece and no doubt I will enjoy having meals prepared for me .
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Post by kerouac2 on Oct 10, 2021 17:58:24 GMT
I forgot how much I love brains fried in butter with parsley and capers. It's not something I would want to eat every day, but that's what I had tonight for the first time in 2 or 3 years. I put them on top of a purée of carrots and potatoes, enhanced in the boiling phase by a smoked Mexican chile (almost out of those, damn!).
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Post by tod2 on Oct 11, 2021 7:26:16 GMT
Last night I served up Pub Grub - to us that means a pie with fries and peas. I made the fries from scratch and as I did not have Marrowfat peas I did the next best thing and mashed up frozen peas with garlic and a little cream.
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Post by tod2 on Oct 11, 2021 16:33:49 GMT
Tonight I was able to deliver an oxtail stew with merit! Slow cooked all day and served up 0ver white rice with carrots and green beans from the garden!
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Post by kerouac2 on Oct 11, 2021 17:04:03 GMT
As you know, I love oxtail and have also experimented using it in chili con carne.
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