Having fish. Haddock in breadcrumbs, chosen by grand daughter at the shop. Not sure what to have with it yet. Thinking baked potato croquettes 'n peas!
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Having fish. Haddock in breadcrumbs, chosen by grand daughter at the shop. Not sure what to have with it yet. Thinking baked potato croquettes 'n peas!
Am just going to check whether those £10 Chateaubriands at ALDI are frozen or not, if fresh, then will grab one tonight, cooked rare to medium rare, served with green beans, thick chips and homemade béarnaise sauce.
EDIT: ah they are frozen... doh.
Found some more steamed babies
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that was awsome:DQuote:
Originally Posted by struth
Steamed babies, eh? Were they nice and 'porky'? Next it'll be stir-fried slappers! :eyebrows:
Marco.
Chicken Parmigiana tonight, served with spaghetti tossed in garlic butter and flat leaf parsley. [emoji4]
sounds good Neil.
I had my Moroccan Stew again with Jasmine rice
Beer.
Short rib ramen with masses of chilli oil chez Wagamama.
Now you’re talking. Am quite a fan of Wagas. Very clean eating.Quote:
Originally Posted by User211
Got a pork casserole in the slow cooker. The smell is making me hungry doh
Making me feel very hungry
Now what to eat? I have a cooked beef joint which sounds ok but I have a craving for some dumplings as well so will have to come up with something nice
I also fancy a Chinese take-away which I've not had for months.... :doh:
Had egg 'n chips. Lovely!
Penne with a tomato, bacon and basil sauce with spinach, brocolli and green beans on the side.
The Chinese won :D
I am so hungry now...
Let me guess... Cucumber soup, followed by pork balls? :eyebrows:Quote:
Originally Posted by Ninanina
Marco.
I tell you what Marco, you should try Korean meat balls, they really are the dog's bollocks :doh:Quote:
Originally Posted by Marco
Well, you can't beat munching a nice Balut egg....
Yummy... Save me a vein!! :D
Marco.
Pork casserole with ginger
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Looks like nice hearty grub for the cold dark winter nights ahead!
Not sure yet what we're having today, but tomorrow it'll be a full-on Sunday roast, with some silverside of beef and Yorkies, served medium rare. This is the recipe we normally use, which always turns out scrummy: https://www.scotchkitchen.com/recipe...ings-and-gravy
:)
Marco.
was awsome. Ginger and pork go well. dipped up with some bread makes a nice warm heart meal(a bit early but had no dinner last night)
You got me there Marco :doh:Quote:
Originally Posted by Marco
Actually the soup was crab meat and sweetcorn but to be honest my own version of this is much much nicer.... ;)
Beef in Drambuie sauce and Arran mustard dumplings with chunky oven chips
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And a nice glass of red
Leek, butter beans with cheese and mustard sauce on jacket potato.
Sausage, chips 'n beans!
fancied that myself but had to eat the muck i hadQuote:
Originally Posted by walpurgis
Eating it right now. Yum!:)Quote:
Originally Posted by struth
Bought a new deep fryer the other day (not an electric fryer). Not had one for years. The chips are coming out lovely! :thumbsup: Whoopee, no more ghastly oven chips.
Quote:
Originally Posted by walpurgis
''Grumpy's Fish & Chips''. I can see it happening in your future !!
S.
Today's Sunday lunch... Started with a small portion of fresh salmon and clams with white wine, fresh dill and parsley, onions, mustard and lemon juice, all done in a pan:
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As mentioned before, for the main, we were having some roast beef with Yorkies, and gravy (made with meat juices, herbs, port and redcurrant jelly, reduced right down). I'd originally intended to use silverside, but the butcher didn't have any bits cut, only ribs of beef, so got that instead, which turned out quite well:
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Had the beef with fresh spinach (cooked in our new steam oven), celery, green beans, baby carrots, whole-gain mustard infused cauliflower and dauphinoise potatoes, washed down with a rather nice Barolo, and Pouilly Fumé (I'd been saving for a while) with the salmon:
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Dad was round for his Sunday lunch and enjoyed it very much! :cheers:
Marco.
You live like a king Marco.:)
I live like a king with no money! :)
:lol:Quote:
Originally Posted by walpurgis
Lol... We don't eat like that every day, Jim! It was to celebrate the 'official opening' of our new kitchen, and my dad's first Sunday lunch in it :)Quote:
Originally Posted by Jimbo
Marco.
Nice one, definitely a reason to celebrate- complimenti!Quote:
Originally Posted by Marco
Baked cod steak with an onion, red pepper, ginger, garlic and tarragon sauce. Served on a bed of almond and pine kernel cous-cous, with carrots and broccoli on the side.
beef in Chianti and Sauteed Potatoes
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Lovely
Last night:
Homemade tomato and basil soup, followed by a grilled gammon steak with a poached egg on top. Boiled potatoes, carrots, green beans and brocolli on the side.
Tonight:
Homemade carrot and coriander soup, followed by steak and ale pie, with boiled potatoes, carrots, brocolli and spinach.
I am in the mood for some absolute filth tonight. Maybe a Doner Kebab or a couple of chip shop chop suey rolls. Am absolutely shattered after 12hr days at work, and then more work from home. Yes I know this means I should have some clean healthy food ha ha.
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That looks fabby-doo, Grant! I'm about to have something similar: Del's homemade goulash, which will be served simply with some green beans and wild rice:
http://imagizer.imageshack.us/v2/xq90/922/8jALDH.jpg
Marco.
Made some meatballs. Mash and carrots with 'em probably. Comfort food.
Love goulash. Peppers and Hungarian paprika were made for braising steak. I like it with bow pasta too.
Yeah, Del uses proper Hungarian paprika (one of her relatives there sends it over), and puts plenty of it in! Bow pasta would work well. Sometimes we also have it with polenta, which is also very nice with all the rich gravy :)
Marco.
Goulash ought to be served with noodles.
Lol - who says, smarty pants? :D
Del's cousin is Hungarian, and she has it with rice. I guess it simply depends on who's cooking it and perhaps which part of Hungary you're from, as the food there (as in most countries abroad) is rather regional :)
Marco.
I do, though wild rice sounds an interesting alternative. Not sure I would like it with polenta, I would prefer it with mashed potato. :sofa:Quote:
Originally Posted by Marco
Trust me, the nutty flavour of the wild rice goes really well with it! Nothing wrong with mashed potato either :)
Have you tasted proper polenta, made the Italian way, served soft and 'creamy', like mashed potatoes, and with LOTS of Parmesan cheese stirred in...? It's delicious!
Here's how we serve it with beef stew. It could just as easily be goulash:
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Marco.
Beef etc. [emoji4]
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What was left of yesterday’s beef became chilli
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More homemade tomato and basil soup, followed by beef hot-pot, with herb dumplings, carrots, brocolli, leek and spinach.