OneGuyFromBarlick

Slack off tea tonight. I have discovered that the filling for the chicken pot stickers makes fantastic sausage rolls, without a sausage in sight. So it's pretend take away for us tonight.

I've just thrown caution to the winds and put a rolled pork loin in the electric oven. Nothing added, just a straight roast. My energy monitor is telling me just how expensive electric cooking is.... Ah well, broad shoulders Mr Graham!

I had a very small bowl of the last of the veggie stew for dinner topped up by a couple of mince pies... During the day I got some Bramley Apple Sauce and made some very exotic stuffing made from wild herbs reinforced with the fatty gravy from the pork, an Oxo and a knob of butter. For tea I had a steak pudding with peas, only half a bowl full and then an oven bottom with pork loin, stuffing and apple sauce. Sublime......

Lamb chops, chips & peas - looking forward to it after Spanish hotel food for 2 weeks 1

I can believe it Moh. Hope you had a good time!
I had one small haslet butty for dinner and two small haslet butties for tea. Got the munchies later so I allowed myself a small pork loin, stuffing and apple sauce butty to fill up.

A delicious mutton stew cooked very slowly on Friday then again yesterday with carrots & leeks added to the mix. Lidl bake low carb rolls in store, so we shared one of those to mop up the gravy!
Tonight I'm going to try making lasagne with thinly cut strips of aubergine replacing the pasta.....

Moussaka?
I would grill sliced Aubergine, then allow to drain on paper towel before using. Some sprinkle with salt to draw the fluid...( depends how you feel about salt)

I suppose it would be almost a moussaka...just with minced beef rather than lamb and more layers!

Roast lamb shoulder with roast potatoes, broccoli, carrots, roast parsnips, and mint gravy.

Slow cooked mutton and roast lamb..... We're eating well!
I attacked the pork loin, stuffing and apple sauce again yesterday. Two small butties X two for dinner and tea. As I watched my TV last night I cooked a ham hock in cider with onions and by the time I went to bed the gravy was separating in the fridge and the meat de-boned, de-fatted and in a plastic bag in the fridge..... The gravy will be the base for a veggie stew.... Waste not want not!

Thinly sliced Chicken Breast, scattered through a Salad, with Beetroot, cold boiled egg, and Potato salad.
No bread, as we don't eat bread.
No pudding, as we don't eat pudding.

We had some gammon that needed eating so had that with cauliflower cheese (instead of lasagna.)

Cold lamb, roast potatoes (did new ones yesterday not roast), roast parsnip, steamed cabbage, carrots & gravy tonight.

I've got a bunch of Baby Spinach that needs using, so I might do a layered Minced Beef dish with It. Possibly Potato on top.
All depends what takes my fancy when it's time to start cooking.

Must say I get rather bored with many of these cooking shows, and there are so many of them. Everyone wants to have their own show and put out cook books...women have been quietly feeding their families since time began, with the remarkable ability to nourish their children with whatever they could lay their hands to. Suddenly the young want to show us how to suck eggs. There is nothing new under the sun. I want to encourage them all to go away and get a real job.
We teach our kids how to cook so they can survive. Why some see it as the road to riches is beyond me...

Maz, you are a child of your time. You were taught about food by people who wouldn't have recognised Star Anise if it jumped up and bit them. Food was fuel not entertainment.
I had a pork butty and a ham butty for dinner on small oven bottoms. For tea I had two ham and tomato butties.
The gravy form the ham had set into a stiff jelly so I scraped the small amount of fat off it and was just going to chuck it in the bin when I tasted it. It was beautiful so I sliced another oven bottom and had it as a dripping butty.... lovely! I put the rest of the jelly in a cast iron pot, chucked a load of carrots and sprouts in, chapped a cauli up, added that and put a layer of frozen peas on top with some salt and a chicken Oxo crumbled on top. I put it on a slow stove as I watched TV and left it on there when I went to bed. No added water. It's had eight hours slow cooking and I have just taken it off, a lovely veggie stew.....

Marilyn wrote: Must say I get rather bored with many of these cooking shows, and there are so many of them. Everyone wants to have their own show and put out cook books...women have been quietly feeding their families since time began, with the remarkable ability to nourish their children with whatever they could lay their hands to. Suddenly the young want to show us how to suck eggs. There is nothing new under the sun. I want to encourage them all to go away and get a real job.
We teach our kids how to cook so they can survive. Why some see it as the road to riches is beyond me...

Absolutely agree. One of their tests should be to use all the leftovers in the fridge and make something appealing, not throw the leftovers away and start again the next day.

I'd love to see what they do with the leftovers of the hundreds of eggs they seem to separate. Be they whites or yolks, I can't bear to waste them.

That's something that bothers me as well Liz. Waste is anathema to me and I often wonder about their left-overs....
I forgot to mention that on Friday Kath gave me some Jersey double cream that had reached its sell by date. I stewed some plums yesterday and am enjoying them with cream.... luxury!

Dinner was lovely with the Minced Beef/Baby Spinach layers, sliced potato/cheese on top and bunged in the oven for 45 mins. Served with steamed Cauliflower, Carrots, Sprouts and Baby Peas. We do love our veg...

Shepherds' pie tonight with the rest of the lamb half shoulder - economy meals!!

I baked a loaf yesterday so dinner and tea was a ham and tomato butty on home made bread with stewed plums and Jersey double cream for pudding.

I had stewed steak last night done in the slow cooker. I'll make some pastry today and turn what's left into meat and tatie pies. Should get one for tea and one for the freezer.

We invested in a slow-cooker a couple of years back and it’s been a wise move. It gets used a lot. We’ve taken to popping groats in there of an evening with plenty of milk and grated apple and cinnamon, leaving overnight and hey presto, groats for breakfast.

A winter staple last night: potato, chick peas and spinach broth, flavoured with a little bit of chorizo and lots of paprika and cumin and turkey stock

Richard Broughton

We use ours all the time Bruff, chuck it in and get on with something else, who said good cooking is hard! The left over steak and onions ran to three pies with a few spuds. I'll have one with a few mushy peas red cabbage and gravy for tea. Just the job after our walk this afternoon, just about to get togged up.

Now those pies look right up my street.......

Richard Broughton

I use mine a lot too.
Steak pie, mash & cabbage tonight.