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Thread: OK, What's For Lunch or Tea Today?

  1. #6581
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    Wasnít really prepared for what to cook tonight (kids have been ill all weekend with a sickness bug so didnít get out to shop today) but managed to improvise. Chicken breasts wrapped in bacon, smoked paprika wedges, tender stem broccoli in lemon butter and asparagus baked with Parmesan. Was really good for off the cuff.

    Alex

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  2. #6582
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  3. #6583
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    Quote Originally Posted by Alex_UK View Post
    Wasnít really prepared for what to cook tonight (kids have been ill all weekend with a sickness bug so didnít get out to shop today) but managed to improvise. Chicken breasts wrapped in bacon, smoked paprika wedges, tender stem broccoli in lemon butter and asparagus baked with Parmesan. Was really good for off the cuff.

    It's good when you can just slap some sh*t together. Tonight's pasta was making some frozen Bolognese go a bit further with extra fried veg etc...

  4. #6584
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    Quote Originally Posted by Roy S View Post
    Couldn't be arsed to peel any after yesterday's machinations, why I did the yorkies (ate more than was on that plate ).
    Yorkie's love 'em rarely cook them. With gravy stopping eating them is a challenge providing you have the supply

  5. #6585
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    Smoked paprika here too (the pork belly strips were marinated in it along with olive oil and garlic)
    Probably the most unaesthetic plate of food ever, but by golly it tasted good..


  6. #6586
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    Lidl fresh Basil and ricotta cheese pasta and a fresh arrabbiata sauce from Sainsbury
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    Grant .... ؠ

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  7. #6587
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    Meat sauce from scratch, with smoked bacon, garlic, chicken liver, onion, carrot, celery, chopped tomatoes/passata, oregano, basil and a lot of red wine. All cooked for 4 hours to reduce the liquid and give the max flavour..



  8. #6588
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    Good couple of plates there Jon!
    Alex

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  9. #6589
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    Quote Originally Posted by struth View Post
    Lidl fresh Basil and ricotta cheese pasta and a fresh arrabbiata sauce from Sainsbury
    How did you find the pasta, mate?

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

  10. #6590
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    Quote Originally Posted by InThe Sticks View Post
    Meat sauce from scratch, with smoked bacon, garlic, chicken liver, onion, carrot, celery, chopped tomatoes/passata, oregano, basil and a lot of red wine. All cooked for 4 hours to reduce the liquid and give the max flavour..


    Tremendous conchiglioni, Jon... Sauce looks great, too! If you haven't already, try them baked in the oven, stuffed with ricotta and spinach - just fabulous!

    Marco.
    To be scientific is to take into account all of reality, not to be selectively inattentive to the inconvenient -- Pharos 2019.

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