What's everyone cooking this week?

[Suffs Profile]

KC2 I used this recipe

https://www.bbc.co.uk/food/recipes/butt ... asta_32947

[KeenCook2 Profile]

Brilliant, thanks Suffs. I love Anna del Conte's recipes

[smitch Profile]

That recipe looks great. I’ve got some lovely squash from my veg box so will give it a try.

[herbidacious Profile]

Aubergine and parmesan stuffed pasta (bought) with smoked oil, butter, crushed garlic and finely chopped, freshly picked sage. Lots of parmesan on top.

[WWordsworth Profile]

J cooked tonight.

Slow roasted belly pork
Roasted potatoes and parsnips
Cauliflower and broccoli
Cider sauce.

Potatoes, cauli and broccoli were from the garden.

Delicious
Can't move now

[jeral Profile]

I can move now as I cooked panfried salmon pieces in a pan in which onion, cumin powder, fresh ginger, chipotle paste, rice vinegar, dark sugar and hint balsamic then tinned tom and sweltered for a while, plus last minute spinach. No carbs as I might still have time to make a tiramissu tonight, so had to leave room for dessert, or breakfast

Amazing that such a diversity of food being cooked on here given we're more or less all in semi lockdown!

PS Roast spud envy neverthelless. I feel tomorrow coming on for some

[WWordsworth Profile]

I requested a roast dinner and he complied.
What a good boy.

Not sure I will be happy when I stand on the scales tomorrow, although we did walk 7 miles this morning.

[jeral Profile]

Seven miles eh? That's 1,760 yards per mile x 3 for feet = 39,960 feet. Nice dinner was well deserved

[karadekoolaid Profile]

A busy weekend - made some stuff for a kid´s party, but the most important was an Indian Lunch for 12.
All went well, fortunately, although anyone who has ever eaten Indian food in the UK would wonder where the heck the heat was.

Indian Lunch 21st Nov.jpg (47.17 KiB) Viewed 3829 times

Venezuelans do NOT like hot food, but they DO like hot sauce. The difference is, if all the food is hot, they don´t like it. (Wimps) But you put a hot sauce on the side and they lap it up.
Different strokes for different folks!

[KeenCook2 Profile]

Wow, KKA - what a spread! It looks amazing
And attractive serving dishes too (More of your wife's collection? )

[WolfGirl Profile]

I’ve also been admiring the serving dishes, KKA. Plus the food, of course.
And is that a huge banana leaf it’s all being served on?

[WWordsworth Profile]

I made cauliflower soup for lunch.
Dinner will be kedgeree.

[karadekoolaid Profile]

I’ve also been admiring the serving dishes, KKA. Plus the food, of course.
And is that a huge banana leaf it’s all being served on?

Thanks, Wolfgirl! Yes, it´s a banana leaf; in fact there were two on the table and it made for a wonderful spread.
Little did I know, but one of the guests runs an "Events" company. She set up all the decoration, the tables and the buffet. Very impressive indeed; all I had to do was cook !

[Renee Profile]

What an amazing spread KK!

I used Mak Tok Malaysian curry paste with chicken, different coloured peppers, coconut milk and served with bok choy with a sauce made with Kikkoman soy sauce, fried shallots, small amount sugar, 1/4 tsp. cornflour and 1T of water. I sprinkled fried shallots over the bok choy.

You might have seen William Chew with his Mak Tok products on Dragons Den.

20201122_182205.jpg (150.47 KiB) Viewed 3698 times

[karadekoolaid Profile]

Wow! What a lovely looking dish, Renée!
Love bok choy, and probably even more if it´s slathered with onions!!

[halfateabag Profile]

I had a nice fillet of pork so decided to do Lizzy Davids Pork with prunes but instead of soaking the prunes in white wine, I used (up) some red french basic. It is smelling very Christmasy in my kitchen. Can't wait until supper.

[ZeroCook Profile]

Que rico KDKA! You have been busy!

Great looking dish, Renee.

Must do something curry soon. Haven't for a while.

Meat and potato pies. I wanted to make Mr Zero a proper pie so it was Felicity Cloake's recipe halved making 2 pies and fused with Paul Hollywood's. FC's suet pastry using butter. Never been a fan of suet. PH cooks the meat before filling which I prefer. Baked 1 hr @ 200°C. What a great crust and what a tasty dish. One pie was more than enough for two. Pastry fantastic. I'm not usually a meat n potatoes person but this was a thing of beauty. Banished the winter blahs, true comfort food cmon!

[Busybee Profile]

Gosh, they look good!

BB

[Earthmaiden Profile]

Oh my, they certainly do! Just when I'm trying to cut calories!

[jeral Profile]

Mmm Pie. And other luvverly grub

I made a simple honey tamari glaze (not marinade) for salmon pieces yesterday, with a rich compound tom sauce; a cold half baguette version today of the salmon with a sort of cayenne'd/rice vinegar'd Marie Rose dip. T'other half of the baguette became a pizza base with a spot of the tom sauce, gruyere, an anchovy, chopped sundried tom and black olives. All good.