What are you eating tonight?

Tonight.. Easy tea.
Chicken Kiev from aldi and baked potato with peas and sweet corn.
Aldi custard (55p I recommend) and
spotted dick. Ha
I can't cook unfortunately but Mrs is brilliant when firing on all cylinders.
 
Roast lamb from slow cooker as been on all day. Parsnips and roast potatoes with veg followed with home made carrot cake.
Might open a mini bottle of red wine and not had a drink in weeks and in the mood.

Recently found out that chicken breasts are worthless in some countries as they prefer thighs and chicken wings for the flavour not that we ever eat them
 
Sounds good Wayne. I generally buy chicken thighs as they're far tastier and cheaper because people are so obsessed with white breast meat.
I've just made a delicious beef goulash in my cast iron casserole dish which is the same as Le Creuset but £30 from a well known high st catalogue retailer. It came out really well, will be making this again.
 
Sounds good Wayne. I generally buy chicken thighs as they're far tastier and cheaper because people are so obsessed with white breast meat.
I've just made a delicious beef goulash in my cast iron casserole dish which is the same as Le Creuset but £30 from a well known high st catalogue retailer. It came out really well, will be making this again.
Am with you regarding using Chicken thighs far tastier, If going out I generally avoid Chicken dishes which normally use breast meat, don’t mind a Curry though.
 
Just finished making csalamádé, Hungarian pickled mixed vegatables.
Was given a jar a few weeks ago thought it was very good so decided to make my own.
If it turns out anything like the jar I was given I will be a happy man.

 
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Not pretty but delicious. Neighbours of my other half, who have an allotment producing - among other things - heritage cooking apples, passed on some of the seasonal glut yesterday. Today I was in a local grocer - 11 main languages spoken! - all badly - short-dated raspberries - two punnets for a quid. Dessert Greggs ahoy! Never waste food. I didn't have much time for cooking tonight - otherwise the pastry would be a lot neater. In future - I think an open tarte? If you will forgive the phrase. A nice lattice work on the top? Managed to get the filling a nice balance of sweet and acidic. Added a small bergette of Demerara sugar. Flavoured with cinnamon, clove, mace, cardamon and all-spice - all whole spices - significantly battered in a mortar and pestle. Fresh lime juice. Gently and sporadically add hot water into the pan during a very slow simmering to the required consistency. I couldn't find any vanilla pods in the cupboard or locally easily - which I would add in the future. First world problem? :) The left over fruit pulp/filling is in the container above. Even at room temperature - there is so much pectin it is starting to set already - you can turn the Tupperware upside down and the contents don't shift - but given that the ambient temperature in my flat at the moment is about -2 c. that's a given. I'll need to think about what to do with the rest of the fruit pulp - thinned out a wee bit - nice with venison sausages? You could just mix it with yogurt and serve with a highly spicy seekh kebab? Minced meat is - after all - just minced meat. I've about three kilos of prime venison in the 'venison freezer' at the moment Add a handful of freshly chopped green chillis - not the Kenyan ones, a girl's capsicum - Thai or mental Mexican instead? and there you have it. Danger Greggs. I'm away to register that as a trademark. Pickle well. - cheers - I.

@jimmyc
 
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