Irene Posted October 29, 2017 Author Report Share Posted October 29, 2017 Sunday Dinner will be: Roast Pork Tenderloin Fillet, rolled and stuffed with sausage meat and sage & onion; Roast Potatoes & Parsnips; Cabbage, Carrots and Gravy. Quote Link to comment Share on other sites More sharing options...
-pops- Posted October 29, 2017 Report Share Posted October 29, 2017 The paté with truffles (mentioned the other day is on hold). Today it is sausage balls in tomato sauce with fusilli. Have I told you of my special (i.e quick and easy) tomato sauce for pasta? Here goes: One tin of chopped tomatoes One rounded teaspoon of onion powder One level teaspoon garlic powder One rounded teaspoon of sugar Seasoning to suit Mix all together and simmer gently to cook and thicken. I use this as the base sauce for almost all of our pasta dishes. Just add various accompaniments to suit. It's quick, easy and cheap. I buy onion and garlic powder 250g at a time from eBay or Amazon. You can get them from supermarkets but at a cost! Quote Link to comment Share on other sites More sharing options...
AlanHo Posted October 29, 2017 Report Share Posted October 29, 2017 This sauce repeats on you...... Quote Link to comment Share on other sites More sharing options...
Irene Posted October 29, 2017 Author Report Share Posted October 29, 2017 Well, I hope it repeats on me because I will give it a try when I am looking for a quick solution. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted October 29, 2017 Report Share Posted October 29, 2017 Irene : Don't make it twice - there is a second almost identical post on the forum. Pops had a senior moment. Quote Link to comment Share on other sites More sharing options...
-pops- Posted October 29, 2017 Report Share Posted October 29, 2017 It wasn't a senior moment. It was quite deliberate as I think this recipe is worth bearing in the forefront of one's mind as a standard tomato sauce - hence I placed it in the recipes section. The placement in the today's dinner section will no doubt see it slowly disappearing over the horizon into oblivion as the days move on. Quote Link to comment Share on other sites More sharing options...
AlanHo Posted October 30, 2017 Report Share Posted October 30, 2017 Fairy nuff pops - I didn't notice the posts were in different sections. Quote Link to comment Share on other sites More sharing options...
-pops- Posted October 31, 2017 Report Share Posted October 31, 2017 Lamb chops yesterday and lamb chops today - we bought a pack of eight from Tesco. Yesterday's chops were roasted and served with mash, green cabbage, gravy and mint jelly. Today's will be roasted then cooked with Campbell's mushroom soup (undiluted, spiced with cloves and allspice) served with green beans and sauté potatoes. Quote Link to comment Share on other sites More sharing options...
andsome Posted October 31, 2017 Report Share Posted October 31, 2017 Don’t know until we see the hotel menu. Quote Link to comment Share on other sites More sharing options...
Irene Posted October 31, 2017 Author Report Share Posted October 31, 2017 Tuesday Dinner this week: Slow cooked PORK SHOULDER with Hoisin Glaze (courtesy M&S ); Sainsbury's free range Fresh Egg NOODLES; PAK CHOI pan-fried in butter; SPROUTS par-boiled and halved (inspired by -pops-), then pan fried with the Pack Choi. Quote Link to comment Share on other sites More sharing options...
-pops- Posted November 1, 2017 Report Share Posted November 1, 2017 Today is chicken barley. This is based on a Jewish dish and is a chicken stew with pearl barley. I use: 1 large chicken leg (with bones and skin) 1 medium onion 1 carrot 1 parsnip 1 stick of celery 1 tablespoon pearl barley (or similar amount of supermarket "soup mix" which is split peas, lentils, haricots, pearl barley and other things which I can't bring to mind ATM) 1 litre chicken stock Herbs and seasoning to suit. Boil the chicken leg and the barley or soup mix in the stock until very well cooked (an hour or so). Skim the fat from the stock, add the chopped vegetables and cook until tender. Meanwhile, remove the meat from the chicken leg and chop into pieces to suit. Add the chicken to the vegetables, mix all together and check seasoning. I like having sage and bay leaves as the herb component. I like having it with crusty bread. Enough for two people. Quote Link to comment Share on other sites More sharing options...
Irene Posted November 1, 2017 Author Report Share Posted November 1, 2017 Wednesday Dinner this week: Home made Spaghetti Bolognaise (recipe included within HERE); Fresh Egg Spaghetti and Tender Stem Broccoli. Accompanied by a nice bottle of Pinot Noir. Quote Link to comment Share on other sites More sharing options...
Irene Posted November 1, 2017 Author Report Share Posted November 1, 2017 5 hours ago, -pops- said: Today is chicken barley. This is based on a Jewish dish and is a chicken stew with pearl barley. Maybe because it takes me back to my childhood memories, but I love stews made with Pearl Barley. It's time I made one - I haven't done it for a while. Quote Link to comment Share on other sites More sharing options...
Gandalph Posted November 1, 2017 Report Share Posted November 1, 2017 I read this thread earlier this morning and started to think what I was going to have for dinner tonight. I'm still thinking. It might be Fray Bentos Steak and Kidney pie with some Curly Fries. I might chirp back in when I have decided. Quote Link to comment Share on other sites More sharing options...
catgate Posted November 1, 2017 Report Share Posted November 1, 2017 41 minutes ago, Gandalph said: I read this thread earlier this morning and started to think what I was going to have for dinner tonight. I'm still thinking. It might be Fray Bentos Steak and Kidney pie with some Curly Fries. I might chirp back in when I have decided. You have taken me back in time to when Jack and I used take it in turn to supervise the whole factory on nights, week and week, about for about six months. The canteen was open but there were no canteen staff. One had to be self sufficient. Fray Bentos Steak and Kidney pie was delicious at 2.00 a.m. Quote Link to comment Share on other sites More sharing options...
Gandalph Posted November 1, 2017 Report Share Posted November 1, 2017 The more I think about it catgate it's looking like it will be Fray Bentos and Curly Fries will be hitting the oven shelf about 19:00 hrs tonight. Quote Link to comment Share on other sites More sharing options...
morty Posted November 1, 2017 Report Share Posted November 1, 2017 Fray Bentos ... haven't had one of those for years. Lovely pastry. And I could easily eat a whole one on my own. I remember as a kid mum used to cut one into six! Must be true ... there was more austerity around then and everyone was skinny. Quote Link to comment Share on other sites More sharing options...
-pops- Posted November 2, 2017 Report Share Posted November 2, 2017 Garlic mussels in cider today - if they have mussels at the fishmonger. None available earlier in the week but were promised today. I'll put the very simple but delicious recipe in the recipes section. Quote Link to comment Share on other sites More sharing options...
andsome Posted November 2, 2017 Report Share Posted November 2, 2017 Not sure at present,but the food at Warners is always good. Quote Link to comment Share on other sites More sharing options...
Irene Posted November 2, 2017 Author Report Share Posted November 2, 2017 Thursday Dinner this week: Jamaican curried Red Snapper (cooked with coconut milk & lime juice). Recipe HERE; Basmati (or maybe Pilau) Rice; Sugar-snap Peas. Quote Link to comment Share on other sites More sharing options...
Irene Posted November 3, 2017 Author Report Share Posted November 3, 2017 Friday Fish, Chips and Mushy Peas, as usual tonight. Quote Link to comment Share on other sites More sharing options...
-pops- Posted November 3, 2017 Report Share Posted November 3, 2017 Tonight is steak, chips and peas. I like steak cooked bleu - one minute each side on a very hot dry griddle. I was shown how to check the correct temperature in France. First, take a small offcut from the steak and hold it on the hot griddle. If it sizzles and shows no sign of sticking the griddle is hot enough. This only works if you are dry grilling (no added fat or oil on the griddle or the steak). The chips will be low-fat Actifry chips - goose fat constitutes the small amount of fat used as it gives a very good flavour and texture. The peas are fresh sugar snaps. Not sure what the steak will be - not delivered yet. I will update when it appears. Update: The steak is some nice 21-day sirloin, inch thick - just right! Quote Link to comment Share on other sites More sharing options...
Irene Posted November 3, 2017 Author Report Share Posted November 3, 2017 3 hours ago, -pops- said: Tonight is steak, chips and peas. I like steak cooked bleu - one minute each side on a very hot dry griddle. I was shown how to check the correct temperature in France. First, take a small offcut from the steak and hold it on the hot griddle. If it sizzles and shows no sign of sticking the griddle is hot enough. This only works if you are dry grilling (no added fat or oil on the griddle or the steak). The chips will be low-fat Actifry chips - goose fat constitutes the small amount of fat used as it gives a very good flavour and texture. The peas are fresh sugar snaps. Not sure what the steak will be - not delivered yet. I will update when it appears. Update: The steak is some nice 21-day sirloin, inch thick - just right! Sounds yummy. Quote Link to comment Share on other sites More sharing options...
-pops- Posted November 4, 2017 Report Share Posted November 4, 2017 13 hours ago, Irene said: Sounds yummy. It was!!!! Quote Link to comment Share on other sites More sharing options...
andsome Posted November 4, 2017 Report Share Posted November 4, 2017 For a change from our usual, Saturday nights meal of baps and cooked meat, we are having a jacket spud with baked beans and choped up, onion. Quote Link to comment Share on other sites More sharing options...
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