WHAT DID WE HAVE FOR TEA?

[Stanley]

Pork pie and sprouts for breakfast and Liver, bacon and onions with veggies for tea..

[MickBrett]

Egg Fried Rice with Prawns.

[Stanley]

That looks good. I keep fancying some rice Mick but they tell me it's not good for my diabetes. I might just do it anyway!
I had Liver bacon and onions with veggies twice for breakfast and tea.

[Stanley]

Liver, bacon and onions with veggies X two for breakfast and tea. (It gets better day by day. Wonderful how meat dishes improve as they mature in the fridge.)

[Stanley]

The liver bacon and onions with veggies again for breakfast and tea.

[Stanley]

The last of the liver and bacon with veggies for breakfast and tea.

[MickBrett]

The last of the liver and bacon with veggies for breakfast and tea.

How do you cook the liver, Stanley? We do ours in the oven with onions, water and some Bisto added later. The liver comes out really tender.
Usually served with mash. I'm the mash man.
Whenever I've had it fried like my dad used to do, it's always come out a bit rubbery.

[Tripps]

I'm an occasional lambs (only - not pigs) liver eater. I usually cut it into smallish slices (on the bias) and fry it with onions and perhaps red peppers and mushrooms when available, in my trusty wok. It takes remarkably little time to cook. I then piquantise it with the addition of a a little Bisto (original) powder mixed with cold water and perhaps a drop of Linghams Chilli.

I had my first failure yesterday. Cooked it in larger pieces for a change, and floured it before cooking. Result was a poor texture of the meat, with a bitter tase, and most of it went in the bin. I think it was the quality of the meat rather than the cooking - but I would say that. I won't let it put me off though. It's great value for the Kuripot tendency - a tray for about £1.25 makes three or four meals. It's full of healthy things, and is usually delicious.

Your wok is your friend.

PS Pigs liver pâté is very good . and widely available in supermarkets - usually Belgian.
A smallish tub on Ryvita or crackers for snacks lasts me for ages.

[Big Kev]

I had a couple of slices of lambs liver with the full English I cooked this morning. They went in the oven, on a rack underneath a couple of rashers of bacon for 15 minutes.
I cooked pig's liver on a BBQ a few years ago. Cut it into long half inch strips first and then marinated it in olive oil and garlic for a few hours, a few minutes each side on a hot BBQ and it was delicious, even the kids ate it.
I must look out for pig liver pate.

[Tripps]

I must look out for pig liver pate.

I thnk nearly all the pâtés are from pork - this is the one I'm on at the moment. Be good to yourself pâté It's good.

[Big Kev]

I must look out for pig liver pate.

I thnk nearly all the pâtés are from pork - this is the one I'm on at the moment. Be good to yourself pâté It's good.

I will have a look on my next shopping trip, Tripps

[MickBrett]

I made Chicken Breasts wrapped in Sage leaves and bacon with Sweet Potato oven baked fries.
But tonight we are both having a night off because I'm picking up a pizza on my way home from doing the shopping

[Stanley]

Cooking liver.... It depends Mick. In the old days when I could get fresh pig's liver out of the slaughter house at Bradley when I delivered skim milk for the pigs it was always fried. Now I usually casserole it, cut into strips, rolled in Gram Flour (chick pea flour.) with salt and pepper and just flash fried until golden brown and then put on one side until everything else is fried and ready, only then does the liver go back in.
David, your bitter liver was most likely the result of bad butchering not your cooking.
I started on a new steak and onion casserole with the last of the veggies and had it for breakfast and tea. I cooked sprouts and ate them like toffees and shopped for veggies. I will be cooking them tomorrow I think.

[Stanley]

I had pork pie with gravy from the steak casserole and sprouts for breakfast and tea.
I had a a big veggie cook at dinnertime.

[Big Kev]

I cooked some shin of beef in the pressure cooker for a late Sunday lunch. Carrots, onions, a couple of garlic cloves and an oxo cube in the bottom of the pressure cooker and the meat in a trivet on top with a couple of whole carrots. Boiled some carrots and a swede in another pan with a Savoy cabbage in the steaming pan on top.
Retrieved the meat and whole carrots and liquidised the cooking liquor for gravy. Mashed the carrot and swede mix with a good lump of butter and black pepper, served it up with the cabbage and a bottle of Cab Sav. Potted up the surplus to go in the freezer for another day. P is busy loading the dishwasher now

[MickBrett]

Corned Beef Hash Stew.

Tin of corned beef, onions, carrots, potatoes, water, a couple of bay leaves, Bisto (added when almost cooked).
We get around 6 portions out of a pan load.
Total cost $8 (around £5 ish)

My wife calls it "chloroform stew" because I usually fall asleep when I've eaten it

[Stanley]

Potatoes do that for me Mick if I have then at dinnertime. I always said that was why I usually went to sleep in Willy Herman's German class at school because it was always in the afternoon after school dinners.
Yesterday I had the last of the steak casserole with veggies X two for breakfast and tea.

[Stanley]

Yesterday I casseroled hot and spicy chicken wings with onions and tomatoes. I had some of the gravy and a small pork pie with veggies for breakfast and then the wings and veggies for tea.

[MickBrett]

The Corned Beef Hash Stew lived on for another meal (our third from the pot)
There wasn't a great deal left so I made some oven chips to go with it, well more like oven potato scallops really.

Tonight I'm making Singapore Noodles with Prawns which is Prawns, rice noodles, ginger root, garlic, spring onions, sweet peppers, curry powder, sesame seed oil, soy sauce.

Prepping is a little time consuming but the cooking is a matter of minutes.

[Stanley]

Nice to know someone else can handle 3 meal pots! They must be about the same size as mine Mick because they do me for five meals usually. (I often do the same with potato scallops for the last day just to extend it.)
Yesterday was spicy chicken wings with onions and tomatoes and veggies.

[MickBrett]

I'm making Chicken Noodle Soup this evening. Maybe a bath full

[Stanley]

I had the last of the chicken wings with veggies X two for breakfast and tea. I casseroled a pound of stewing steak with tomatoes and Fried potato scallops to soak up and thicken the gravy. I had a taste of it, superb, I'm looking forward to today's meals!
(Nowt wrong with a bath full Mick you can always freeze some of it!)

[MickBrett]

Finishing off the Chicken and Noodle Soup this evening so easy peasy.
I'm glad I've made it because temps have dropped somewhat here now.
In fact I'm having a mug of Oxo right this minute.

[Stanley]

Sounds about right Mick! I had the steak casserole and veggies X two for breakfast and tea. Today Daughter Susan and I go to Colne for lunch in the market cafe and a walk round the town if it isn't raining but I am afraid that's the forecast.

[MickBrett]

Tonight will be Cauliflower Soup. A great favourite of ours. My wife usually adds a leek in there too.
My job is to cut up the cauliflower and grate the stalk (which works as a thickener).

Once I've done that I stand back and let the missus work her magic.