OneGuyFromBarlick

I have never tried haggis, we did think about it when we were in Scotland. We ate out one night and one of the starters was haggis fritters, unfor tunately neither of us can eat both a starter and a main meal any more.

It's good stuff Moh. Haggis and neaps is oner of those heaven sent combinations. Slow roasted some Middle White belly yesterday. Fat went in the fryer and the rest will make nice slicing meat for butties.

Chicken curry last night with the left over chicken just glad it wasn't a turkey otherwise would be eating it for evermore. Finney Haddock for tea only fish Dave really likes. Red meat man like yourself Stanley. I have had haggis with neeps and tatty's at a friend's home she brought it back when she holidayed in Scotland. I was sent on a course to Edinburgh and the hotel served haggis for breakfast.

Eileen

We are out to night for a meal, it is our 54th wedding anniversary tomorrow.

Moh wrote:We are out to night for a meal, it is our 54th wedding anniversary tomorrow.

Well Moh, that is worth going out for, congratulations

Hello Moh Congratulations on your 54th Wedding aniversary nice to know romance isn't dead

Eileen

That's an impressive score Moh.
Enough belly pork left for a couple of butties. Am considering a roast stew......

Congratulations Moh, hope you have a good day.
Chicken with fennel in a creme fraiche sauce with tagliatelle. It sounds a bit fancy but it is very quick & easy to make. I love fennel.

Mum says "Fennel's good for the digestion...."
I say " It stays with me...." !

Thankyou everyone, we went to the Sparrow Hawk and it was very nice. that recipe sounds lovely Wendy (apart from the tagliatelle I don't like pasta apart from lasagne). What is the recipe please. Chicken stir fry with fresh vegetables in aa oyster and ginger sauce with noodles.

Belly pork bit the dust in a butty last night. Butcher's day today so some treats and I'll start a roast stew.....

Hubby cooked a corned beef chile. Very tasty, just a bit too hot for my taste!
Recipe for Moh:

Chicken with fennel & tarragon
4 chicken thighs
1 onion finely chopped
1 bulb of fennel thinly sliced
juice of half a lemon
200ml chicken stock
200g tub creme fraiche
small bunch tarragon.

Heat some oil in a large flame proof casserole, brown the chicken pieces then remove & set aside.
Add the onion & fry for about 5mins, add the fennel and cook till softened.
Add lemon juice & stock, simmer till sauce is reduced by half. Stir in the creme fraiche, return the chicken to the pan then cover & cook in oven (200C)for 25 to 30 mins. Roughly chop tarragon & stir in before serving.

Thanks for that Wendy I will certainly try it. Chicken legs & chips tonight - got a large chicken for £6 yesterday so it is three days of various chicken recipes - good economical meals.

Day of bits yesterday, meat pie for brekkers, steak pudding and peas for dinner and a roast ham butty for tea. Sausages today and start a roast stew with a lump of middle white pork.

Another chicken day - chicken curry for tonight and I have the carcase simmering to make some chicken soup. 4 meals for £6 - not bad.

Better than 'not bad' Moh. It just goes to show how we can eat well and cheaply with a bit of effort. I shall be popping a roast stew in this morning, two pork chops and lots of veggies.

Lasagna on Saturday and a lamb stew with mashed tatties last night.

Tonight we are taking my three brothers out for tea as my eldest brother is 75 today and the next to him is 70 on Wednesday so it is a double celebration.

Eileen

Hope you have fun. Today is cold roast pork (had it hot yesterday), stuffing, apple sauce, creamed leeks, roast potatoes and parsnips. Sounds a lot but I only do a little of each to give variation, it is difficult only doing a roast dinner for 2.

Roast stew, mostly veggies, very nice. Roasting the veg makes the carrots and parsnips so sweet!

You all put me to shame being such wonderful cooks. Not only do you cook you seem to grow your own as well no wonder you are such a healthy lot. Since Dave retired I am lucky if I get in the kitchen he loves to cook not that I am complaining.

Eileen

One idea I had was to run a restaurant with no chefs or menu / menu items. I would provide the premises and equipment and you could bring your own and entertain your large circle of friends/ family. I would do the washing up saving you the boring bits. Dont know how this works with the Food Hygiene Stars these days.

Roast stew almost bitten the dust, one small helping left for breakfast. It will be a butty day today......

Well no food in the house so had a take away don't have them very often Eileen

We had a lovely run out to Morecambe yesterday, took a picnic then called at Busy Lizzie's in Skipton for fish & chips. Stir fry tonight - something light.