OK, What's For Lunch or Tea Today? II

[Roy S]

Spag

[Barry]

Looks good Roy.

[Barry]

Now the weather has become more manageable, we have moved from salads to something a bit more substantial:

Spaghetti with chicken in a tomato sauce with vegetables

[Barry]

Beef, red kidney beans with onion, red cabbage, braised celery with spinach.

[Barry]

Gammon, egg, chips, green beans and peas. (Managed not to break the yolk this time. )

[User211]

Nothing more than fried aubergine coated in flour with 2/3 honey 1/3 dark soy sauce fried in a shallow pan with an inch of veg oil.

Coat the strips in salt for half an hour and wash and dry before frying.

Surprisingly good. Derived from the local tapas restaurant that uses a sauce you can't DIY and costs loads on Amazon.

IMHO I prefer the sauce I made but I am biased.

[Barry]

Looks interesting Justin.

The only time I use aubergine is to make ratatouille; on it's own it is largely tasteless. Your sauce recipe will provide a much needed flavour - we'll give it a try sometime soon.

[User211]

Looks interesting Justin.

The only time I use aubergine is to make ratatouille; on it's own it is largely tasteless. Your sauce recipe will provide a much needed flavour - we'll give it a try sometime soon.

Aim for a strike temp of 180 degC or higher and try and get it back up there which even with my big gas burner takes a while. Cook til as brown as you see mine to get the crunch. An aubergine per person is good, but it's not a meal in itself if you are hungry.

Good luck!

Oil temp is not super critical though. Basically just get 'em brown.

[Roy S]

Mince curry

[Barry]

On a bed of brown rice, fried capitaine fish (also known as Nile Perch), with steamed vegetables.

Pomegranate seeds with yogurt for dessert, and the whole washed down with a glass or three of a 2012 Château Mauvesin Barton, Moulis en Médoc, Bordeaux. (What! - red wine with fish? Fortunately we're not dining with James Bond. )