WHAT DID WE HAVE FOR TEA?

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Tripps
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Re: WHAT DID WE HAVE FOR TEA?

Post by Tripps » 12 Oct 2019, 23:00

Marilyn wrote:
12 Oct 2019, 09:13
nearly knocked off my feet by the smell of GARLIC!
You must be super super sensitive to the stuff. :smile: I always have a can in my 'Brexit emergency' cupboard, but have never detected any trace of garlic. Ours was always from Brazil or Argentina, but I've had it (to my surprise0 from some place in Africa .
Born to be mild. . .

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Stanley
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 13 Oct 2019, 01:41

Fry it and combine with mashed carrots than seal it under mashed potato and call it Drover's Pie.
Thanks Liz, it does look nice doesn't it.
I bought veggies yesterday and boiled sprouts. Steak pudding and sprouts for dinner and pork pie with sprouts and mushy peas for tea. The new season sprouts are lovely.
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Marilyn
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 13 Oct 2019, 03:19

"Drover's Pie"...sounds good!

Fish and Salad tonight for us.

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LizG
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Re: WHAT DID WE HAVE FOR TEA?

Post by LizG » 13 Oct 2019, 04:51

PanBiker wrote:
12 Oct 2019, 22:43
Ooh, I would like to have a go at that as well Liz. :smile:
Works every time and is delicious. Enjoy

Ingredients
1.5 to 1.7 kg corned silverside
1 tbsp brown sugar
1 tbsp white vinegar
1 onion cut in half
4 cloves
6 peppercorns
1 bay leaf
3 cups water

Method
Rinse the meat under cold running water to remove excess salt. Place in a 4 litre casserole dish. Add remaining ingredients. Cover and cook on High for 10 minutes. Turn the meat over and cook on Medium – Low for 1.25 to 1.5 hours. Stand in the cooking liquid for 10 minutes before carving. Depending on the shape of the meat it may require another 10 to 15 minutes extra coking on Low.
Liz

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Marilyn
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 14 Oct 2019, 00:34

As a kid, I loved cold Corned Beef and Tomato Sauce Sandwiches.

Butter Chicken (well...a variation of it) for Tea tonight.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 14 Oct 2019, 01:24

Veggies were cooked yesterday, sweet potato, carrots and swede, mashed with butter and cream and spiced with nutmeg. I had them with a steak pudding for dinner and a cod fish cake for tea. Stewed plums (no added sugar or water) and cream for pudding.
A pan full of veggies in the fridge.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 15 Oct 2019, 04:53

Moussaka...

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 15 Oct 2019, 05:22

I had straight veggies for dinner and veggies and a battered haddock fillet for tea. Pudding was stewed plums and cream, a lovely clean taste. I shall extend the veggies with frozen veggies and grill some sausages.
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LizG
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Re: WHAT DID WE HAVE FOR TEA?

Post by LizG » 15 Oct 2019, 08:37

Thai chicken curry. One of my favourites.
Liz

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 16 Oct 2019, 02:42

Cumberland sausage and veggies X two for dinner and tea. Stewed plums and cream for pudding.
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