andsome Posted December 22, 2017 Report Share Posted December 22, 2017 2 minutes ago, Irene said: You just posted that - 8 mins before. Put the sherry away, it's too early. I’m having two helpings. Quote Link to comment Share on other sites More sharing options...
Boris Posted December 22, 2017 Report Share Posted December 22, 2017 40 minutes ago, andsome said: I’m having two helpings. Of sherry ? - schooners or bottles ? Quote Link to comment Share on other sites More sharing options...
andsome Posted December 22, 2017 Report Share Posted December 22, 2017 Eggs,bacon and fried toms. That three helpings now. Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 23, 2017 Report Share Posted December 23, 2017 Hot-smoked trout with new potatoes and salad today. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 23, 2017 Report Share Posted December 23, 2017 Today it’s salt and pepper baps filled with dead oxes tongues. Plenty of sliced onion too, and a couple of tomatoes on the side. Quote Link to comment Share on other sites More sharing options...
Irene Posted December 23, 2017 Author Report Share Posted December 23, 2017 This evening it will be: Beef Olives with Chicory (Recipe Here); Fresh Egg Noodles; Steamed Broccoli topped with homemade garlic butter. Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 24, 2017 Report Share Posted December 24, 2017 Very thin sliced (and very cheap) lean beef steak ex Tesco spread with English mustard and rolled. Pan-fried and served with fried onions, mashed potato and frozen peas. Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 26, 2017 Report Share Posted December 26, 2017 Today is Chateaubriand. I was very careful yesterday about which bits of the beef fillet I cut for the impromptu eating with the intention of keeping the centre part of the meat for today. It weighs about 600g. I like my steak bleu so a quick brown on all sides, 15 minutes in a VERY hot oven and it's done (apart from a 15-minute rest). Serving it with a modified Béarnaise sauce which I think of as a variation of Hollandaise sauce containing tarragon. I dislike tarragon so I'm doing a hollandaise containing parsley instead. Accompaniments are thin sliced chips, grilled tomatoes and watercress salad. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 27, 2017 Report Share Posted December 27, 2017 I do need my meat cooking for a bit longer than that. Each to his/her own of course. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 27, 2017 Report Share Posted December 27, 2017 Quick and easy but tasty soda. Cottage pie, chips, peas and sweetcorn. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted December 27, 2017 Report Share Posted December 27, 2017 Yesterday was Lamb chops, roast spuds, sprouts a bit of Romanesque and the last of the red cabbage. Today will be pizza, chips and a side salad. We had Chateaubriand on Christmas day, mum not being over enthused about Turkey. The last of the Chateaubriand got thinly sliced and put in a panini with some horseradish, then warmed up nicely in the Panini press, nice lunchtime snack. Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 27, 2017 Report Share Posted December 27, 2017 3 hours ago, andsome said: I do need my meat cooking for a bit longer than that. Each to his/her own of course. I will eat good quality beef completely uncooked as I often used to do when I lived in France. Steak tartare is something that gourmet dreams are made of. I don't say that I'm a gourmet, just someone who enjoys food - simple and well prepared. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted December 27, 2017 Report Share Posted December 27, 2017 I will not be eating Pizza tartare, I will be cooking it until the cheese is bubbling and beginning to go brown. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 27, 2017 Report Share Posted December 27, 2017 2 hours ago, Belatucadrus said: I will not be eating Pizza tartare, I will be cooking it until the cheese is bubbling and beginning to go brown. Sound tasty Quote Link to comment Share on other sites More sharing options...
andsome Posted December 27, 2017 Report Share Posted December 27, 2017 2 hours ago, -pops- said: I will eat good quality beef completely uncooked as I often used to do when I lived in France. Steak tartare is something that gourmet dreams are made of. I don't say that I'm a gourmet, just someone who enjoys food - simple and well prepared. I chould never eat any animal content uncooked. Especially if it’s alive like oysters Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 28, 2017 Report Share Posted December 28, 2017 Fridge clear out time. Vegetable stew today with herb dumplings. Basically the same tomorrow but liquidized into a soup. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 29, 2017 Report Share Posted December 29, 2017 I am feeling a bit rough at the moment. I have had a man cold as ‘Er indoors calls it. It is rapidly developing into a chest infection as my colds usually do, being an ex smoker. I am hoping that ‘Er indoors will make me a simple sarney. I will of course have my usual glass of red,followed by a large Bristol cream. Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 29, 2017 Report Share Posted December 29, 2017 1 hour ago, andsome said: I am feeling a bit rough at the moment. I have had a man cold as ‘Er indoors calls it. It is rapidly developing into a chest infection as my colds usually do, being an ex smoker. I am hoping that ‘Er indoors will make me a simple sarney. I will of course have my usual glass of red,followed by a large Bristol cream. Look after yourself, Keith. Remember feed a cold & starve a fever. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 29, 2017 Report Share Posted December 29, 2017 The nurse practitioner has given me a one a day antibiotic. Quote Link to comment Share on other sites More sharing options...
Irene Posted December 30, 2017 Author Report Share Posted December 30, 2017 I agree with -pops-... Take good care of yourself Keith. Try eating some good nutritious homemade soup if you can. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted December 30, 2017 Report Share Posted December 30, 2017 Have a good groan Keith - it might cheer you up a bit. Get well soon. Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 30, 2017 Report Share Posted December 30, 2017 Smoked trout, boiled potatoes and broccoli today served with parsley sauce. Quote Link to comment Share on other sites More sharing options...
andsome Posted December 31, 2017 Report Share Posted December 31, 2017 We have a good supply of food in the freezer,but neither of us has an appetite. No fresh veg for home made soup so we had canned chicken soup last night, and had to force that down with a couple of slices of bread. I spent last night in an arm chair and still coughed for most of the time. We have taken some pork steaks out of the freezer but don’t fancy a full blown meal I reckon a steak each with a few frozen peas will be more than enough. I haven’t felt this rough for ages. I hope we can manage the steaks. Er indoors had it first and is a lot better now. Quote Link to comment Share on other sites More sharing options...
-pops- Posted December 31, 2017 Report Share Posted December 31, 2017 Got a "thing" about smoked fish ATM so we're having smoked haddock fishcakes topped with a poached egg and served with sautéd spinach. The fishcakes are simplicity itself and made from two large (ish) potatoes, microwaved whole until soft then peeled and mashed. Cooking the spuds this way prevents them absorbing large quantities of water which they tend to do when boiled. The smoked haddock fillets about 200 - 250g are microwaved in a plastic bag which has had a few holes made in it to prevent an explosion. These only take a minute or so. The fillets are cooled slightly and skinned & boned. They are them roughly flaked and added to the potato together with any juice that has collected. Add pepper to suit - probably won't need salt and a small amount of butter and mix. Do not overmix, I like them with quite large pieces of fish. Form into patties, roll in flour, egg and breadcrumbs and fry in a small amount of butter to brown. The same frying pan can be used to sauté the spinach. Just lift out the fishcakes, add a knob of butter if necessary, then the cleaned spinach and sauté. It only takes a few seconds. Do not add any extra water. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted December 31, 2017 Report Share Posted December 31, 2017 Well today we raid the freezer and have decided to clear out some of the stuff from a Tescos meal deal, Finest Beef Chianti, Roasties and broccoli. Lunch tomorrow will be smoked salmon new potatoes and side salad. Dinner as yet undecided. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.