andsome Posted February 10, 2018 Report Share Posted February 10, 2018 1 hour ago, Irene said: I like Ox Tongue. Very tasty. The flavour takes me back to my childhood. Pork tongue is good, but ox tongue has more flavour Quote Link to comment Share on other sites More sharing options...
AlanHo Posted February 10, 2018 Report Share Posted February 10, 2018 Lazy meal tonight. M&S Butter Chicken Curry with boiled rice and garlic naan. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted February 10, 2018 Report Share Posted February 10, 2018 Bacon chops, cheesy potato gratins, celeriac in cheese sauce, kalettes and a cooked tomato. Quote Link to comment Share on other sites More sharing options...
Irene Posted February 10, 2018 Author Report Share Posted February 10, 2018 Pan-fried Aberdeen Angus Ribeye Steak, with caramelised onion; Choice of Jacket Potato or Actifry Chips (mine will be jacket); Petit Pois; and/or home-made Red Cabbage. Quote Link to comment Share on other sites More sharing options...
andsome Posted February 11, 2018 Report Share Posted February 11, 2018 Roast sheep with mint sauce. Roast tatties, carrots and sprouts and onion gravy. Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 11, 2018 Report Share Posted February 11, 2018 Sautéed mushrooms in a peppery cream sauce with pasta. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted February 11, 2018 Report Share Posted February 11, 2018 Chicken Kiev with paprika roast potatoes and an assortment of winter veg Accompanied by my version of Marsala pepper sauce Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted February 11, 2018 Report Share Posted February 11, 2018 Defunct cow, with roasties, cabbage hotpot and the remains of the celeriac from yesterday. Quote Link to comment Share on other sites More sharing options...
Irene Posted February 12, 2018 Author Report Share Posted February 12, 2018 18 hours ago, AlanHo said: Chicken Kiev with paprika roast potatoes and an assortment of winter veg Accompanied by my version of Marsala pepper sauce Sounds interesting, Alan. I have taken the liberty of including your recipe in the Recipe Thread. HERE Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 12, 2018 Report Share Posted February 12, 2018 Panfried salmon with parsley sauce, new potatoes and purple sprouting broccoli. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted February 12, 2018 Report Share Posted February 12, 2018 Salmon, new spuds and green beans. Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 13, 2018 Report Share Posted February 13, 2018 Pigs liver with bacon & onions served with bubble & squeak. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted February 13, 2018 Report Share Posted February 13, 2018 It's cold and wet so STEW ! Nice bit of lamb neck fillet an assortment of veggies to be served with mashed spud and greenery of some form. Quote Link to comment Share on other sites More sharing options...
andsome Posted February 13, 2018 Report Share Posted February 13, 2018 Venison bangers and fried onions, with chips, peas and sweet corn. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted February 13, 2018 Report Share Posted February 13, 2018 Sea bass, boiled maris pipers, peas, and parsley sauce. Pancakes were avoided Quote Link to comment Share on other sites More sharing options...
andsome Posted February 14, 2018 Report Share Posted February 14, 2018 Minced beef pie and carrots, sprouts, and roast tatties. Quote Link to comment Share on other sites More sharing options...
Belatucadrus Posted February 14, 2018 Report Share Posted February 14, 2018 M & S butter chicken with pilaf rice. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted February 14, 2018 Report Share Posted February 14, 2018 Home made beef and onion pasties with boiled spuds, cabbage, sprouts, carrots and cauliflower. Lashings of beef gravy. Management is a volunteer every Wednesday at a hospice charity shop 100 yards from home. Hence I get a chance to use the kitchen unsupervised. I pre-cook the beef and onions in a pressure cooker and use a food processor to make the pastry (I can't do it by hand). Though I say it myself, the pastry will be lovely and crumbly and the meat succulent and not chewy. I have pre-cooked the pies and will finish them off just before dinner this evening. Here they are - with a Valentine's touch for management's pie I never grease a baking tray when doing pies - I prefer to sit them on a bed of flour to stop them from sticking. This explains the flour in the tray. Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 14, 2018 Report Share Posted February 14, 2018 ^^^^^^Very nice looking, Alan. Hope they taste as good as they look^^^^^^ When I did the bubble & squeak yesterday, I made the mash from potatoes that I had baked in the oven with the intention of having the skins crisply baked in a little fat served with a beef chilli con carné - which is for today. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted February 14, 2018 Report Share Posted February 14, 2018 We cheat when we do baked potatoes - microwave them first to cook them through (but not quite fully soft) then stick them in the fan oven at 250oC to crisp the skins. Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 14, 2018 Report Share Posted February 14, 2018 Never found that works quite right, Alan. There's always this "microwave texture" to them, no matter how much they are crisped up. Quote Link to comment Share on other sites More sharing options...
andsome Posted February 14, 2018 Report Share Posted February 14, 2018 5 hours ago, AlanHo said: We cheat when we do baked potatoes - microwave them first to cook them through (but not quite fully soft) then stick them in the fan oven at 250oC to crisp the skins. We have a combi oven,that when set to baked potatoes, asks how many. It then starts up with microwave and convection combined. It does two taters in twenty minutes. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted February 14, 2018 Report Share Posted February 14, 2018 We also have a combi microwave - but the tater skins are not as crispy as done in the oven - hence I finish them off there. The innards are just as fluffy as traditional baked spuds. I much prefer King Edwards or Maris Piper spuds - they are dry and fluffy. I don't like the waxy spuds supermarkets sell as baking potatoes at all. Quote Link to comment Share on other sites More sharing options...
-pops- Posted February 15, 2018 Report Share Posted February 15, 2018 The Chilli beef I did yesterday was a portion of a beef ragu from 750 g of steak mince with added chilli, spices and beans. The next third of the ragu will be served more appropriately with linguine. Quote Link to comment Share on other sites More sharing options...
andsome Posted February 15, 2018 Report Share Posted February 15, 2018 16 hours ago, AlanHo said: We also have a combi microwave - but the tater skins are not as crispy as done in the oven - hence I finish them off there. The innards are just as fluffy as traditional baked spuds. I much prefer King Edwards or Maris Piper spuds - they are dry and fluffy. I don't like the waxy spuds supermarkets sell as baking potatoes at all. When the program has finished ai give them about another four minutes st 250 degrees. This crisps the skins up nicely 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.