WHAT DID WE HAVE FOR TEA?

[Moh]

No sorry Eileen, the only time I have it is if we go to an Italian restaurant then it is usually covered in breadcumbs and fried. We are having pot roast brisket tonight with jerseys, cauliflower, green beans and roasted sweet potato & parsnip not forgetting the yorkshire puds and gravy.

[Stanley]

Sausage casserole and mashed spuds.

[EileenDavid]

Thanks anyway Moh the veal will have to wait until we can come up with a way to cook it preferably in some sort of casserole. Stanley wish we could get some of your sausages that are not full of fat or garlic. The steak out here is bovine and tough as old boots unless cooked as a stew in the slow cooker so I was hoping to be able to substitute the steak for veal as not only is it the cheaper option it is classed as white meat so would be the healthier option for me. Don't half miss sausages though Eileen

[Tizer]

I remember visiting ex-pats in Belgium in the 1970s and it was English cheese they missed most.

[Stanley]

Eileen, I think you should search about a bit. There are some fine sausages in France. As for the mature beef, the answer is the ragout or a slow casserole with onions and a bit of kidney in to massage the gravy!
I finished the sausage casserole....

[PanBiker]

Don't half miss sausages though Eileen

Look for some of these, although if you don't like spicy, maybe not, my favourite though when over there. African origin but widely available in France.

Merguez

[Stanley]

Not very hungry yesterday.... Meat pie for lunch and an old fashioned cheese and tomato butty for tea.
Just popped a loaf in.... We will survive!

[EileenDavid]

Well it was English for us last night roast chicken dinner, with enough left for a curry tonight. Good value as the chicken was ready cooked and was only 4 euro's. I'm learning Stanley. Eileen

[Stanley]

Bacon and tomato butty for lunch and pie and peas for tea. Not relly in cooking mode.....

[Big Kev]

It was Pie Night at the Rolls Royce Leisure Centre last night. Lamb and Rosemary pudding for me and Fillet Steak and Mushroom Pie for my Mrs. Very tasty and a bargain at £5 a head.

[Stanley]

Lots to be said for a good pie Kev! I decided I fancied some chicken so I got a small bird from Stewart, roasted it till it fell off the bone (No chance of stray bacteria in this house!) and thoroughly enjoyed a stuffing and chicken butty for tea. Come to think it would have made a good filling for a pie!

[Moh]

Is there no recipe on the net for veal Eileen? Surloin steak, oven chips, & onion rings tonight, might make a pepper sauce to go with it.

[Stanley]

Enjoying the chicken. Isn't it funny how we seem to go off certain foods and then get a pleasant surprise when we try them again.

[EileenDavid]

Hello Moh not found one that the other half and I both fancy. Most contain too much garlic for our taste buds.Probably the only way to give it flavour. Might try it again but cook it in the slow cooker with lots of vegetables and in chicken stock. Will keep you informed.

Last night it was finny haddock but even that doesn't taste the same it's very salty. Having that much chicken we will be clucking. Old fashioned corned beef hash for tea tonight. Eileen

[Stanley]

Eileen, if you want a treat go to Andy Race at Mallaig (LINK) and order some kippers. Not cheap but definitely the real deal, I have had a box of kippers many a time in the past.

[Moh]

Lamb shanks, roast potatoes and new carrots tonight. I love garlic Eileen!!

[Stanley]

So do I Moh, not a vampire in sight at East Hill Street!
Chicken butty for lunch while watching snooker. Fried some onions, tipped in the gravy I saved from roasting the chicken and then transferred to a pan with the meat picked of the carcass. Topped up with frozen peas and so a good chunky chicken soup for tea. Waste not want not! Very tasty.....

[Moh]

Sausages, mash & onion sauce tonight.

[Stanley]

Moh, we work on the same lines. Onion soup bit the dust last night and there are sausages in the fridge!

[Moh]

As we enjoyed the meat & potato pie last week we are having another tonight. It is in the oven cooking very slowly to bring all the flavour out, I have added carrots and parsnips this time as I had a few that needed using.

[Stanley]

Slow cooking.... Too much instant cooking in the mwave these days, no chance to get flavours out. Here's some slow cooking , a haggis gently seething on the stove and Ronnie doing his stuff on the telly! The neaps were already cooked and mashed. Lovely!

[Big Kev]

Lamb shanks, in the pressure cooker, with carrots, onions, garlic, rosemary, half a bottle of merlot and a good "glug" of balsamic vinegar. Served with mashed spuds. Very tasty.

[Moh]

Out tonight, going to try the new Nino's at the Fighting Cocks. If it is as good as the one in Rawtenstall it will be OK.

[Stanley]

Us poor folk cracked on with the haggis and neaps. Enough left for tea tonight.....

[chinatyke]

My wife is Chinese so she produces some strange meals for me, a mix of western and Chinese cultures, meals like sweet and sour pork served with mashed potatoes. She is an excellent cook so I don't complain. Yesterday we went to a buffet restaurant and this is what her friend brought back for sweet:



BBQ black pepper steak with chocolate and vanilla ice cream, garnished with papaya, dragon fruit and water melon. Delicious.