What's everyone cooking this week?

[WWordsworth Profile]

A simple poached egg on Marmite toast for lunch.
Haddock loin, floured and fried, with HM oven chips and mushy peas for dinner.
A healthier fish & chips I suppose.

[Joanbunting Profile]

I used the last of the pork to make a rather good pie with added sauteed apple, the gravy and stuffing. I served it with fresh broad beans in parsley sauce. WE finished the fresh pinapple to which M added a scoop of coconut ice cream for himself.

The was enough pie to enjoy for today's lunch with KK's fig chutney and HM coleslaw and a beetroot salad.

Tonight I promised M one of his favourites, Lyonnaise chicken with fresh peas. I have a couple of rather nice cheeses to have afterwards.

[Alexandria Profile]

Since we arrived close to lunch hour from The Madrid Capital,
home in Barcelona, there was no time to prepare a lunch.

However, the plan for Saturday´s Lunch is:

Fresh Wild Cod served on a bed of Catalan Fresh Spinach.

This dish Works well with almost all White fish ..

Sautéed Catalan Spinach´s Ingredients are:

Sultanas or Raisins which ever you prefer
Pine nuts or almonds
Evoo
Fresh bio spinach
Salt and freshly ground black pepper
Lemon - fresh, drizzle
lavender garlic
Fresh herbs of choice

The fresh cod shall be prepared grilled. And served on top of the bed of Spinach.
Drizzled with fresh lemon juice and fresh herbs of choice ..

Have a lovely weekend.

[jeral Profile]

Member 461, glad you've enjoyed all the food on your trip, so hope your home cooked meal goes down well too. I'm not sure how chomping on nuts works if interrupting the hopefully tender fish plus spinach, or are they eaten as separate mouthfuls?

In days, I made a veg noodle dish mostly following a Vietnamese recipe (but toning down the heat). Tuna steak in a marinade with a muddle <cheffy term of chestnut mush, baby plum tom, black olives. My blackbean recipe concoction with rice. Smoked haddock with the usual suspects. Gilthead bream in the fridge today as I'll have to see what I fancy from the greengrocer to go with it tomorrow, something celeriac or fenelly.

[Alexandria Profile]

Since wild cod is quite a bland fish to begin with, in my opinion, we pair it with the Catalan classic traditional way in which we prepare Spinach.

Pine nuts are very tiny and provide texture and a bit of crunch ..

We do not really have a "side dish" culture, as I am sure you are aware.

The spinach is placed in a mold and the fish is served on top of the spinach.

We enjoy it tremendously and it is an extremely healthy dish as well.

So, to answer your question, the Catalan Spinach is veered towards a slightly sweet touch and one can serve it & eat it any way they prefer,
as a bed with fish on top, and / or as a side dish.

Wonderful and simple !!

Have a nice weekend.

[Joanbunting Profile]

I love cod cooked with clams and chorizo. One of our favourites when the clams are in season.

Last night I cooked fillets of sea bream in the oven on a bed of thinly sliced lemons and with added origano and olive oil. Quick to cook and delicious I served it with parslied new potatoes and mange-touts.

The dessert was as I mentioned rhubarb oven cooked pomegranate and molasses and orange with fresh strawberries. M had his with thick yogurt.

Today I am prepping for tomorrows lunch for friends. Today's lunch is to be eggs Benedict and supper is honey roast ham with broad beans and parsley sauce

[WWordsworth Profile]

As I am home alone this weekend, tonight will be a delicious and simple asparagus risotto.

[Alexandria Profile]

Joan,

Yes, we enjoy wild cod or wild black cod in uncountable ways, and like Portugal, we have numerous récipes
for it especially in the Basque Regions ..

Your sea bream (Besugo) sounds wonderful .. It is a most popular fish
variety during the Christmas Season here in Spain.

Have a lovely weekend and enjoy your wonderfully enticing
dishes that you post up ..

[Alexandria Profile]

W. Wordsworth,

We are grand fans of Risotto, and eat it quite often
when we travel to Italy ..

My paternal family is actually Italian so it is very
common for us to have it when we visit my parents.

Have a lovely weekend and enjoy !

[karadekoolaid Profile]

Today I made:
Navratan Korma - "nine jewels" - an Indian dish with nine different vegetables in a cream sauce
Haak - stir-fried greens with garlic
Mushrooms Himalaya - with yoghurt, creamed onion and spices
Kitchiree - rice and lentils with onion and spices
Khatte Baingan - aubergines with ginger, cumin, fennel, coriander and tamarind
Muttakos Sambhar - lentils with cabbage, onion and tomato
Bhatura - deep-fried yoghurt bread
Varrutthu Erisi - plantains cooked with green chiles, coconut and turmeric.

But then I was giving an Indian Vegetarian Food Course!

[Alexandria Profile]

Karakoolaide,

Wow !

Sounds fascinating ..

[DEB Profile]

Today I am going to cook and old fashioned pot roast chicken with all the trimmings roast potatoes, stuffing and veg.
But the key items are the some of the early British asparagus and strawberries.

[Amyw Profile]

How are the strawberries going in the roast Deb , only joking. Am now craving a roast but it's me on my tod today . I might grill some lamp rump steaks and do some roasted vegetables with them, maybe a yoghurty sauce

Those curries sound amazing kka

[WWordsworth Profile]

Tonight it will be roast chicken with carrots, cauliflower and potatoes of some description.
I will put some wild garlic leaves inside the chicken.

[Alexandria Profile]

Sunday Lunch ..

Today, we engaged in pasta making ..

Lunch was:

Some extraordinary ravioli filled with goat milk Ricotta
and Rocket ..

Served with a salad of tri color greens and radicchio,
an aged Modena Balsamic vinegar from Valerio Bellini & Sicilian Evoo from Poggio Grimodi, which I purchased
at a Food and Wine Trade Fair, in January in Venice.

Very lovely on our terrace as finally it has warmed up as we had extremely cold weather all
last week throughout the Iberian Peninsula. ( 24 centig. degrees today ) ..

Have a nice day.

[Sakkarin Profile]

I'm revisiting some of the Korean dishes I made in the Korean thread, the reason I mention it is I've been reticent to try my homemade kimchi, as it is not quite the rosy red colour it started off, a much more rusty colour now.

Just tried it, and it's still great! Will be using some in my Chicken Dak Galbi tonight, hope I don't have a tummy ache tomorrow with my 18 month old kimchi!

Yesterday was Chicken Gochugang stew.

[karadekoolaid Profile]

I wasn´t going to cook today; take a rest, I said, from two courses this week.
Didn´t happen.
I pickled some tiny red onions, made some aubergine antipasto, threw together a tabboulé ( because I had a load of tiny tomatoes from the garden) and then made Imam Bayeldi - Turkish stuffed aubergines.
And I still had time to watch two games of football!!

[WWordsworth Profile]

Easy day.
Sausages tonight with leftover roasties, carrots and cauli

[Renee Profile]

Yesterday I made Jamie's ratatouille which was excellent and nothing like the ratatouille that I made in the past which was overcooked.
The addition of 1tbsp. of balsamic made a difference. I had it for lunch with grated parmesan over the top. Later I had leftover chicken with gravy, tenderstem broccoli and a McCains microwaved jacket potato which I sliced, sprayed with Fry Light, sprinkled with herbs and grilled in my halogen oven.

[Joanbunting Profile]

Yesterday's lunch went very well indeed and I am even left with a few bits and pieces for today.

Starter was a Coupe "Caprice" - very retro , which is a prawn and fresh melon cocktailwith a sort of Marie Rose sauce - but rther lighter. It was to celebrate the arrival of the first melons of the season.

Main was a Spring time lamb navarin , brilliant one-pot meal but light and lovely. Lamb cooked in a light white wine sauce with added tomato and loads of herbs then 7 different spring vegetables, added at the end depending on their cooking times. There were baby new potatoes, baby turnips and carrots still with some of their tops, green beans, peas and broad beans and new white onions.

3 different cheeses including a new sheeps milk cheese forom the Pyrenees, the others langioule and St Nectaire.

Dessert was a gateaux made like a fatless sponge but with added chopped walnuts and coffee, This is slit into three and each layer filled with lightly whipped cream and sliced strawberries and plain cream and whole strawberries on top.

It was a real celebration of spring.