WHAT DID WE HAVE FOR TEA?

Marilyn · Post by **Marilyn** » 25 Oct 2014, 05:03

Rogan Josh Curry, developing gently in the slow cooker. Will serve with Jasmine Rice.
Missed lunch today, so I shall look forward to dinner.

Post by **Stanley** » 25 Oct 2014, 07:35

Don't miss lunch too often Flower! You might fade away and we can't have that....
(Is onions greens?)

Marilyn · Post by **Marilyn** » 25 Oct 2014, 08:10

No chance of fading away.
And NO...onions isn't greens.(not by any stretch of the green spectrum)

Post by **Stanley** » 26 Oct 2014, 04:35

Shucks.... Really enjoying my onions in vinegar, funny how a taste grabs you occasionally. Had a steak pudding on a bed of onions with chips and peas for dinner and almost the same for tea, a meat pie on onions with peas. Finished the Yorkshire Brack fruit cake off for afters, naughty but very nice! Nuts and sultanas and fruit for pudding.

Post by **PanBiker** » 26 Oct 2014, 10:08

Marilyn wrote:No chance of fading away.
And NO...onions isn't greens.(not by any stretch of the green spectrum)

However:

Nutritional Value of Onions

Post by **Moh** » 26 Oct 2014, 13:47

I have a piece of brisket in the slow cooker with onions, garlic, carrots & a bay leaf - this will be served with mashed potatoes, beetroot, crispy curly kale, yorkshire puddings & gravy. (Got the greens in there Maz!).

Post by **PanBiker** » 26 Oct 2014, 16:45

Great minds think alike Moh. We also have a piece of brisket just resting out of the slow cooker, potatoes cooked along with it and now finishing off roasting in the oven along with Sally's veg that she is also roasting. Yorkshire pudding mixture waiting for our Jack to turn up. Mixed veg to go with it and a treacle sponge pudding and cream to follow. I took the opportunity to bake a batch of rich scones while the oven was on.

Post by **Stanley** » 27 Oct 2014, 05:06

Thanks for the onion info Ian! Once again I find I am eating the right things!
I had steak pudding, onions and peas for dinner and as a treat, a gentleman's bacon and egg butty for tea. Three rashers of home-cured bacon and two poached eggs in two thick pieces of toast. Lovely.... Nuts and fruit for pudding.

Post by **Moh** » 27 Oct 2014, 13:53

Cold beef tonight with roast potatoes, brussels, more Kale (it was lovely deep fried and did not soak up any fat - just nice & crisp) yorkies & gravy.

Post by **Stanley** » 28 Oct 2014, 05:38

I had a battered haddock fillet in the freezer and some bread that needed using so I had a fish butty for dinner. (Waste not want not!) Boiled some spuds and carrots and grilled a bunch of sausages. Had sausage, spuds, carrots and peas for tea. Finished the nuts off and had three russet apples for pudding. Ghulam sold me all the Russets they had left for £1.25 as the season is over.....

Post by **Stanley** » 28 Oct 2014, 11:57

Just to reassure my mate Maz.... I am listening to you Dearie!

Post by **Stanley** » 29 Oct 2014, 05:40

I had a sausage and egg butty for dinner on toast to get rid of the last of the loaf. As you can see I got a spring cabbage yesterday and for tea I had spuds, carrots, the last of the sausage and as an experiment I tried Moh's deep fried cabbage. Exciting stuff Moh! I thought it was going to explode when i dropped the basket in! I may have had the fat too hot and fried it too long. As Moh says it came out crisp and almost fat free but was not very successful, I think I'll go back to steaming it! At the moment I have a big ham shank in the pressure cooker just coming up to pressure after being boiled to get the worst of the salt off it. I already have a pan of dried peas boiled down to pease pudding yesterday so ham and pea soup will be on the menu with the last of the spuds and carrots whizzed into it. Just in time for the first frost from the look of the weather....

Post by **Moh** » 29 Oct 2014, 13:24

I used Kale Stanley - not as heavy as cabbage, it certainly sizzled but I only left it a minute and served it drizzled with soy sauce.

Broth & dumplings tonight.

Post by **Stanley** » 30 Oct 2014, 05:37

I think I had the fat too hot and cooked it too long Moh. I think I'll steam it today...
By the time I had boiled the hock and stripped the meat off and added to the pease pudding I had a big pan full. I put most of it in with the left-over spuds and carrots. Had a helping of straight ham and peas for dinner and a bowlful of the combined pan for tea. Both were good! Three Russets for pudding!

Post by **Moh** » 30 Oct 2014, 13:38

Sausages, mash & onion sauce for tonight.

Marilyn · Post by **Marilyn** » 31 Oct 2014, 03:46

Am making Barbeque Chicken Pizza.
Oven roasted the ingredients for the base sauce this morning and have just cooked the Chicken in Barbeque Sauce.

Post by **Stanley** » 31 Oct 2014, 04:47

Cooked the rest of the kale and put it in the ham and pea soup. Had it X two for dinner and tea. One small helping left for today.

Post by **Moh** » 31 Oct 2014, 13:26

Got a ham joint to go in the oven - some of this will be served tonight with jacket potatoes & mushy peas and the rest will make sandwiches during the week.

Post by **Stanley** » 01 Nov 2014, 04:57

I occasionally get a chicken from Brown's, haven't done it for a while. I used to get them regularly from the Co-op but got increasingly worried about the source and the treatment of the birds. Too many burnt hocks and bruises. Stewart's are much better, definitely English and clean carcasses.
Had the last of the ham, peas, veggie stew for dinner and haslet butties for tea. Almost finished the Russets for another year....

Post by **Moh** » 01 Nov 2014, 12:58

Chicken & Chorizo paella tonight = never made it before so should be interesting!

Post by **Stanley** » 02 Nov 2014, 04:54

Meat pie chips and peas for dinner and straight pie and peas for tea. Got the munchies later and topped up with a small bacon butty.

Marilyn · Post by **Marilyn** » 02 Nov 2014, 06:13

Spinach and Ricotta filled Pasta (bought), with my own Spinach/Herbs/Black PepperCheese Sauce, which I have tossed a bit of finely chopped Ham through. Yum!
( the herbs I use are Parsley, Chopped Chives, Dill and Tarragon)

Post by **Stanley** » 02 Nov 2014, 06:26

Have you investigated the medicinal properties of Sage? See this LINK.

Marilyn · Post by **Marilyn** » 02 Nov 2014, 09:26

I do like Sage. Only herb I am not that keen on is Rosemary. Love the medicinal type smell of most types of Rosemary, but find the eating of it easily overpowers. I have planted two Rosemary bushes in the garden in places where it is easy to brush against them and release the scent...but can't see myself harvesting them for cooking in huge quantities due to my inability to appreciate the taste.
Mind you...I could harvest to give to others I suppose.
Also not keen on Nutmeg. That is due to having a foster mum in my childhood who ground it into all her food...including mashed potatoes, and breakfast cereals ( also with a heavy hand of Salt) Henceforth I have never used Salt in cooking and feel my toes curl if offered Nutmeg on anything.

Post by **Moh** » 02 Nov 2014, 13:08

The paella was delicious, will do that again. I like spinach in cream with nutmeg grated on top.
Lamb shoulder roasted tonight with roasted squash, cauliflower & roasted potatoes.

OneGuyFromBarlick

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