What's everyone cooking this week?

[Joanbunting Profile]

I've got some double lamb chops out for supper tonight. I'll cook them boulanger with rosemary sprigs and serve them with shredded savoy cabbage, steamed and buttered.

Lunch is going to be onion soup Lyon style as I have a baguette to use up .

[Renee Profile]

Is that over potatoes Joan? How long do you cook them for?

[WhitefieldFoodie Profile]

I've got some double lamb chops out for supper tonight..

Are these what are known as Barnsley chops? If so they are the best thing to ever leave Barnsley

Had a lazy ish week last week but back in the kitchen tonight.

Spicy butternut squash and carrot risotto, pork chop marinated in lemon, thyme smoked paprika and garlic, with leek and asparagus cooked in the fat out of the pork

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[Renee Profile]

WOW! What a picture to wake up to! I never think to marinate pork chops, so I've made notes! I can just imagine the flavours of the leek and asparagus cooked in pork fat! So much better than a top restaurant meal.

[Joanbunting Profile]

In the UK I would call them Barnsley chops here they are called cotes fillet. I love them and so does M but he doesn't do lamb fat - even when crispy so he gets the eye meat and I get the crispy ends. It's called togetherness, or maybe Jack Spratt

Last evening we had a Toulouse sausage browned and then finished on Puy lentils with herbs, lardons and shallots.
Avocado toast for lunch and tonight it's a very trad quiche Lorraine which I like to serve with hot fresh beetroot salad and some lemon leeks.

[WhitefieldFoodie Profile]

Joan - you get the best part at least, crispy fat of most kinds is delicious. Mmm that sausage and lentils sounds delicious. How do you cook your puy lentils if you don't mind me asking? I always struggle to get the flavour and seasoning into them.

Tonight's tea, salmon and prawns a la plancha (look at me being all lingual ), with ratatouille and crispy roast spuds.

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[Amyw Profile]

Lovely food photos . I love crispy , well done fat , I think that’s why pork chops are one of my favourite pieces of meat. I remember when I was little my stepdad used to cook belly pork strips in a stir fry , so all the fat was still white and flabby . Wonder it didn’t put me off pork for life !

[Joanbunting Profile]

WF I cook them without soaking in cold water to start. I then add salt, cover and let then cook for about 25 mins. Drain and then cook some lardons and shallots until tender and taste for seasoning. I add loads of whatever fresh herbs I have then put them in a dish and add the partly cooked ring of sausage on to, pop them in the oven and let the juice and fat from the sausages add to the taste. Once the sausages are brown on top then just eat . Must admit to adding a bowl of KK's recipe fig chutney on the side -

[WhitefieldFoodie Profile]

Cheers Joan. I like the idea of baking the lentils with ghe sausages to add to the flavour. I probably need to be braver with my herbs too. I have found a splash of vinegar or citrus juice has helped season the lentils recently. But I will definitely be trying your baked lentils and Sausages.

[karadekoolaid Profile]

Must admit to adding a bowl of KK's recipe fig chutney on the side

Hah-HAH!! Another addict

[Lusciouslush Profile]

I have to ask - where is Clive's fig chutney recipe? Sounds good!!

[WhitefieldFoodie Profile]

I am, by definition, unromantic. But I had a burst of mushy-ness last night.

Tonight, I made a not so healthy tea, but hey ho its valentines. Rump steak, rosti cakes, greens and a mustard, tarragon cream sauce. All swilled down with a glass or 2 of a nice merlot, syrah blend I treated us to today.

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[strictlysalsaclare Profile]

We had Seafood Fideua tonight, although it was a bit of an ersatz version. However, it was so good, Mr Strictly definitely wants me to make it again. Our pudding was a heart-shaped, cheesecakey version of vanilla custard slices. The filling was raspberries and a citrus cheesecake filling. I have made a whole lemon and blood orange cake this week for my work's department boss, who celebrates a big milestone birthday on Saturday. We are having a bit of a celebration for him tomorrow. As there was some of the orange and lemon mush left over from the cake I decided to use it up as part fo our pudding tonight. The cheesecake slices were also a triumph, even though I say it myself!

[WhitefieldFoodie Profile]

Mr Strictly has been well spoilt it would seem. All your talk of citrusy cheese cake filling is making me crave something sweet and sticky. I may have to go down and knock up a quick sticky prune cake, mmmm.

What fish did you use in your Fideua? Love the grub from down there, it's my go to flavours.

[strictlysalsaclare Profile]

Hi WFF

I used a mixed cooked seafood mix of prawn, squid and mussels, all shelled (they were added right at the end). I also added some defrosted raw scallops which are possibly Queenies. Luckily, if you cook them in a liquid for a couple of minutes they stay nice and tender. All the ice glaze juices went in as well which did help a great deal. One of the reasons it's taken me so long to make this dish was sourcing either the Fideua or vermicelli nests that I could break up. They are not available in our nearest supermarkets (Asda and Sainsburys). Thankfully we have quite a large Polish community where we live, so there are several of their supermarkets in town. The last time I was in one I managed to find a very good substitute, which I used when making it last night. I am definitely going to need to serve bread with it next time because the juices left on the plate were too good to leave!

I hope you enjoy the prune cake later today!

[Joanbunting Profile]

I've been doing battle with a large crab this morning because I'm going to make devilled crab tonight with fried plantain and devilled water biscuits to use as scoops.

WFF you id come up all romantic didn't you? Lucky lady. I ahd 15 red roses tied around a bottle of Hendrick's gin. After all these years M knows just waht I like

[Alexandria Profile]

Joan,

Wonderful way to present a bottle of gin !

Have a lovely wkend.

[Amyw Profile]

I absolutely love salads like that Gil, where every bite is different . I roasted a chicken with sumac the other day and used the leftovers in a salad today. I used cos lettuce , reheated the chicken so any bits of fat became crispy again , then added cucumbers , pomegranate seeds, some pistachios and a mint yoghurt dressing with lots of lemon to cut through . Toasted pitta on the side

[Alexandria Profile]

Strictly Salsa Clare,

Fideuà .. Sounds wonderful ..

Happy belated Valentine´s Day ..

[WhitefieldFoodie Profile]

Was at a wedding in Clitheroe this weekend so didn't have ti cook at all. Saturday consisted of a big crispy bacon roll, lunch was a steak and kidney pie from a local bakers in the town (to help soak up the day beers), onto the wedding do on the night for plenty of wine and a lovely beef butty.

All simple fare, but very much enjoyable.

Me and Tiff were pretending we are still young and energetic, only to realise at midnight,when watching all the 18-22 year olds, that we may be past our best

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