What's everyone cooking this week? 2

[Earthmaiden Profile]

The tofu I had was smoked with sesame seeds etc so I didn't marinade it. I just sliced it and baked/roasted the slices sprayed with a little oil. Better results than I've ever had from frying it - a revelation. Thank you for sharing the info. There's some left to chop up for a packed lunch salad tomorrow (though I like the sandwich idea and it would work a treat). This will feature regularly in my repertoire now.

[herbidacious Profile]

I usualy buy Tofoo or the firm stuff. Basically if you press it, it then partially re-hydrates (not quite the right term) with the marinade.

I usually stick all sorts in my marinades. Soy sauce, rice wine vinegar, Henderson's Relish ginger, garlic, a dash of chilli sauce. Sometimes a bit of ketchup. Occasionally I follow a recipe...

[Stokey Sue Profile]

Yes, pressing out some of the water does enable it to soak up more marinade, I di dry it out a bit wrapped in a clean tea towel with a weight on it

I'm not mad about smoked tofu, but then I'm not mad about smoked food in general, other than fish,

[liketocook Profile]

Loving all the tofu tips thanks. Unless DS2 makes a trip to Glasgow we're limited to the Cauldron or Tofoo brands. I prefer the latter. Although it says you don't need to I usually press it on a cloth between two boards topped with a weight. It's not something I eat enough of to justify buying a press. I like smoked things but prefer the unsmoked stuff.
I'm envious that you have enough homegrown tomatoes to make passata herbi, I can't see me getting enough this year to be able to so it was tinned for yesterday's batch of tomato sauce for the freezer.

tomato sauce

IMG_20210821_184651[11575].jpg (60.3 KiB) Viewed 2073 times

Chicken breasts stuffed with blue cheese & wrapped in bacon for dinner tonight.

[Sloe-Gin Profile]

That reminds me that I used to make those, cooked in red wine. It was from a Milk marketing board cookbook in the 1980s. It fell to bits, I used it so much.
I just googled it
https://www.ebay.co.uk/itm/122581092451 ... KoQAvD_BwE

Pork and crackling here tonight. I'm salting the crackling, for a good crackle!

[herbidacious Profile]

That was my first batch of passata of the year. Usually it would be about the 6th by this date. I don't think I will be freezing much for winter this year.

[Sloe-Gin Profile]

That was my first batch of passata of the year. Usually it would be about the 6th by this date. I don't think I will be freezing much for winter this year.

How do you strain the tomatoes, herbi?

[KeenCook2 Profile]

KeenCook2, the roast chicken dish - looks like dried herbs on the top, sitting on garlic, tomatoes and is that capers as well or lentils? Thanks.

Hi Dennis, it's fennel seeds and oregano, here's the recipe. It really is very good, definitely recommend it! We tend to make it when we do a Sainsbury online shop and get one of their corn-fed chickens.

https://cooking.nytimes.com/recipes/102 ... d-tomatoes

As this is a NYT link, not sure if it'll work, so here's another one:

https://www.wpr.org/recipe-slow-roasted ... hing-fancy

[Suffs Profile]

This evening’s supper is a roasting chicken from the farm shop … it’s been rubbed with garlic, rosemary and butter and sprinkled with white pepper and seasalt and has pieces of onion in the cavity … it’s in the domed enamel roaster with large chunks of Maris Bard potatoes and butternut squash which have been tossed in a little sunflower oil. I’ll switch the oven on in an hour and it’ll come out of the oven at about 4:30. Then I’ll make a gravy with the cooking juices and cook the runner beans while the chicken rests. It’ll be delicious

[Sloe-Gin Profile]

nearly 2 kg.jpg (105.42 KiB) Viewed 2024 times

Yet more... hub has designs on them for sauce for the freezer. I will make ratatouille with my aubergine, courgettes and garlic. Shop bought onion!

[dennispc Profile]

Thanks KeenCook2, especially the second link as NYT didn’t work as you thought.

Like the idea of the toast.

Ooooo Sloe Gin, I'd do the same as your husband!

[liketocook Profile]

Chicken sounds gorgeous suffs.

The breast stuffed with blue cheese and bacon wrapped was really good and no leaks for once. Yes it's got a definite 80s vibe SG. I think my Mum had that book (or an earlier version) and as well as from the Potato Marketing Board. Both got used lots.

IMG_20210822_210728[11576].jpg (86.37 KiB) Viewed 1974 times

Halloumi fajitas for us tonight - idea snaffled from the veggie fajitas thread. A new one for us.

[Stokey Sue Profile]

I finally made fish pie last night, been meaning to do it for ages, as I bought a pack of frozen fish pie mix to make up a 3 for £10 deal but as with anything you put off it had begun to look like a chore, a bit of A Project

I more or less followed the Hairy Bikers recipe, I can freestyle fish pie but I wanted quantities so I could make 4 individual ones, 3 for the freezer which involved a bit of chopping and changing to get it divided and safely frozen

Their portion sizes are smaller than other recipes I looked at, and they are still quite substantial, done in one dish and served with veg would easily feed 5

I dumped the frozen fish in the milk with a peeled quartered onion and a tea bag of aromatics (bay leaves, thyme, a blade of mace and a couple of white peppercorns), brought to the boil, simmered 2 mins and left to sit for 20 mins as suggested, That's a keeper, perfect. I know a lot of people just bake raw fish in the sauce but I needed to cook it to refreeze

Excellent
Here's the reipe, I didn't put cheese in the mash though, just a bit on top

https://www.bbc.co.uk/food/recipes/mums ... _pie_43141

[Amyw Profile]

That chicken looks lovely , I haven’t had stuffed chicken for ages . I think I’m doing halloumi fajitas this week too haha

[Sloe-Gin Profile]

That looks a great fish pie (or pish pie, as grandson used to call it!) SS.
Some of my toms are now in the soup maker! Will have with home made bread.

Still enough for some sauce and ratatouille (much missed)

[Earthmaiden Profile]

Sounds a lovely and very traditional fish pie. Some would add chopped parsley, cheese or hard boiled egg at various stages but it's quite decadent without!

Stuffed chicken pieces cooked in red wine sounds very good and has given me an idea for a freestyle tweak. I'm not mad about chicken stuffed with cheese but a grainy stuffing and wrapped in bacon and browned would be just up my street and I adore chicken in red wine sauce. Maybe I'll wait a few weeks - it sounds autumnal and I don't want summer to end yet.

[Meganthemog Profile]

I cooked guinea fowl for the first time last night - it was really lovely served with dauphinoise potatoes, green beans from the garden, carrots, peas and a morel sauce. The fowl was a perfect size for 3 adults and one child. I cooked it in stock then uncovered it to finish it off - it was lovely.

[Stokey Sue Profile]

Huge guinea fowl fan here, both the flavour & the size are convenient, never tried it with a morel sauce, sounds good

Did you use dried morels?

[PatsyMFagan Profile]

Another Guinea fowl fan here too

[Badger's Mate Profile]

Us too.