WHAT DID WE HAVE FOR TEA?

[Marilyn]

Poached Tasmanian Salmon.
( poached in milk, with a knob of butter, some Parsley, Chives, Tarragon, Dill and a grind of Black Pepper)

[Stanley]

That brings an image to my mind of you doing a bit of illegal fishing at night.....

[PanBiker]

Ham hock in the slow cooker, pea and ham soup with dumplings tonight. Will just be right to come back to after our walk over Weets. Hand baking some bread this morning before we set off.

[Moh]

Lamb Barbacoa - a piece of shoulder in the slow cooker in balsamic vinegar,coriander, cumin, allspice, cloves, chilli flakes, garlic slices - cooking on low for 8 hours, smells good, served with roast potatoes, carrot & cauli.

[Stanley]

Last of the cauli, carrot and rump steak with added peas for dinner. Three very small ham and cheese butties for tea.

[LizG]

A bit boring compared to what has come before me on this page, but plain old apricot chicken here tonight.

[Stanley]

Nothing boring about that. I love the occasional chicken and apricots as well. You've got me thinking.... How do you cook yours?

[LizG]

• Chicken thighs dusted in plain flour
• 2 tablespoons olive oil
• 1 large brown onion, cut into thin wedges
• 2 garlic cloves, crushed
• 1 tablespoon Moroccan seasoning blend
• 405ml can apricot nectar
• 1/2 cup dried apricots

Fry the chicken in the oil, then the onion and garlic. Add the seasoning, or a packet of french onion soup if you can cope with the numbers. Add the apricot nectar, cook for 20 minutes at 180C, add the apricots and cook for another 20mins.

Serve with rice or cous cous.

Easy peasey lemon squeezey - Enjoy

[Moh]

Never heard of apricot nectar. As the meat virtually fell off the bone last night we had it 'pulled' and served with rice, it will be easier to cut tonight so I shall do with roasties & veg.

[LizG]

Apricot nectar comes in a can Moh. It's next to the tetra packs of juice on the shelves in our supermarket.

[Stanley]

That lamb sounds good Moh. Try doing it in vintage cider....
Liz, thanks for that. I might try it with the mutton, slow cooking it just like Moh. I was on a farm near Dubbo when the Apricots ripened and we had to pick them immediately and have a marathon bottling session as if they had been left another day the fruit bats would have got them. Something we don't have to worry about in Barlick....
Had a bowl of the mutton stew for dinner and two small ham butties for tea while I watched yesterday's Austin Grand Prix.... Simple pleasures! I make my mustard with vinegar and love it....

[Moh]

Will look for it.
Chicken & chips tonight - I must remember to marinate the lamb over night for tomorrow.

[Stanley]

I filled up with new season Cox's yesterday and while I was there got a big cauli (59p) and some carrots. Had straight cauli and carrots for dinner, For tea I had the last of the boiled ham on two small oven bottoms. I have taken to buying these at the Co-op, 6 for £1 and good ingredient list as it makes portion control easier than with my own bread. It's so good I eat too much!

[Moh]

Lamb & apricot tagine tonight - cooking as I write in slow cooker) served with plain rice.

[Julie in Norfolk]

Sorry for the delay in answering, I put the book away and then couldn't find it again! HAZLET;

This recipe uses "PAB" which must be a substitute for breadcrumbs, "far superior to ordinary bread being always ready for use and is at all times a better binder. It keeps the sausage a much longer period and absorbs and retains all the juices and flavours of the meat"!

Anyhow here goes: 10 lbs lean pork, 2 lbs PAB (soaked) 2 ozs white pepper, 4 ozs salt, 1/4 oz rubbed sage. Chop and mix the same as for sausages but not so fine. Mould into oblong shapes about 3lbs in weight and cover with thin fat or kiln and roast for abut 3/4 of an hour.

[Stanley]

Always cheers me up when I see we have a post from you Julie.... Thanks for that, you surprise me actually because I thought there would be offal in it....

Had the last of the frozen mutton stew for dinner. I had the last of the cauli and carrots for tea followed by two small oven bottoms with kipper fillet filling. (Only a small bowl of veg....) I am ready to start a new stew but will hold back until after butcher's day.....

[PanBiker]

As in my previous post, some variants of Haslet use a mixture of Pork meat and liver. Apparently in the USA Haslet is regarded as a mixture of offal but the majority here just meat, onions, herbs and a bulking agent.

Haslet - allrecipies

[Moh]

Pork & apple casserole tonight with roast potatoes & cauliflower.

[PanBiker]

We are having a Halloween party for the grandchildren and friends of the same age not a massive affair but we have trimmed up for the kids and have a few party games. So tea will be on the hoof party food stuff although a few of the mums are bringing bits of grown ups food.

[Stanley]

Clear the fridge out day yesterday. I fried onions, tomatoes and bacon together finishing off with what remained of the Apfel Schnapps to de-glaze the pan. Put the lot in a foil covered dish on the stove and let it argue with itself for a couple of hours. Had two small oven bottoms with it as a hot filling for dinner and three for tea. One oven bottom left so I had a cheese and onion butty later for a filler.

[Moh]

Cannot find Apricot Nectar in the supermarket - they had not heard of it, must be an Aussi. thing. Fish, chips & peas for tea tonight.

[Cathy]

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Is this what you are looking for Moh?
Surely there is an English producer.

[Moh]

Not on the shelf in Sainsburys.

[Wendyf]

It looks like ASDA sell it (online) but none of the other big supermarkets.
http://groceries.asda.com/search/apricot%20nectar

[Stanley]

Two small Haslett butties for dinner. Got a cauli (59p) and carrots yesterday and had steak pudding, cauli and carrots for tea followed by stewed plums and custard for pudding.