What's everyone cooking this week? 2

[Gruney2 Profile]

Thanks ltc - I was totally obedient.

[miss mouse Profile]

Add a knob of butter and a tsp of brown sugar. I usually find carmelising onions can take anything up to two hours. Hope they weren't for dinner tonight?

I am glad it isn't just me, recipes so often say 10 mins, it isn't here, considerably longer in fact.

[Stokey Sue Profile]

It takes at least 20 minutes to caramelise onions in my experience and the slower the better

The best fat to use in my experience is clarified butter aka ghee but even a neutral oil like sunflower will get there in the end

<puts on chemistry hat>
From a chemistry point of view adding brown sugar to caramel is not a good idea - the brown is not caramel and hides what’s going on. You can speed up caramelisation by adding a pinch of salt to draw out the natural sugar in the onions or a pinch of white sugar

If the caramel seems to be happening on the surface of the pan instead of the onions you can do what chefs do and add a tiny splash of water and stir to redistribute the caramel, it cooks off very fast in my experience.

[Suffs Profile]

Breast of lamb prepped.jpg (91.92 KiB) Viewed 1901 times

On Friday the farm butcher I go to had a lean, locally reared breast of lamb, all boned and rolled ... £4.40 ... He said he only preps the breasts when he has a particularly lean one ... I love breast of lamb, such sweet meat ... I've rubbed it with garlic, rosemary and seasalt and scored the 'skin' ... I'll roast it slowly to start with and then whack the heat up to crisp up the surface ... we're having it with one of our Honeybear squashes from the garden (they were picked a couple of months ago and stored in the studio), and roast potatoes and runner beans from the freezer (we need to make some room in there for Christmas goodies) ... there'll be lots of mint jelly and gravy too of course.

[Stokey Sue Profile]

That looks lovely Suffs, though I did wonder why you had put melon with it, just for a minute

[Suffs Profile]

[WWordsworth Profile]

Flat rib of beef for us tonight.
With roast potatoes and parsnips, sweetheart cabbage and probably some peas.

[liketocook Profile]

Yummy looking roasts suffs & WW
Thankfully tonight's meal wasn't reliant on my non-delivered Tesco order - pork chop, baby spuds, red cabbage and carrots with a mustard & crème fraiche sauce.

[Sloe-Gin Profile]

Roast chicken tonight, home made s & o stuffing, roasties & snips, carrot mash, cauli.

[Stokey Sue Profile]

A duck breast finished in the oven, the best roast potatoes I've cooked or eaten in a long time, broccoli, carrots, jus, apple sauce (from a jar)

Pleasantly over fed

[Gruney2 Profile]

A duck breast finished in the oven, the best roast potatoes I've cooked or eaten in a long time, broccoli, carrots, jus, apple sauce (from a jar)

Pleasantly over fed

That's pretty much what I do for my Christmas dinner. The main difference is roasted carrots and parsnips, and Savoy, cooked with garlic and juniper berries.

[KeenCook2 Profile]

A duck breast finished in the oven, the best roast potatoes I've cooked or eaten in a long time, broccoli, carrots, jus, apple sauce (from a jar)

Pleasantly over fed

Sue

[liketocook Profile]

Yum Sue
Reheating only for me this evening as I have a meeting. I cooked extra spuds and veg yesterday and have a portion of ox cheek stew defrosting.
Dinner last night was delicious- brined then pan cooked pork chop, red cabbage, carrots and baby potatoes with a shallot, crème fraiche and mustard sauce.

263526405_10221799444398570_1697681891579930971_n.jpg (145.78 KiB) Viewed 1778 times

[scullion Profile]

That looks lovely Suffs, though I did wonder why you had put melon with it, just for a minute

hahahaha - i wonder why a severed forearm was lying among the squash. shows it's not something i see often!

[Stokey Sue Profile]

The duck breast was experimental

One of the more bizarre things about parosmia is that roast or grilled meat has been fine while freshly cooked, but disgusting after it has cooled, so I kept the tail from yesterday’s breast and just tried. Yuk, yuk, yuk. So I won’t be having a roast for Xmas, and as I won’t be drinking red wine, I think I might go the fish route.

[OneMoreCheekyOne Profile]

We had a Chinese take away on Saturday after putting our decorations up. When we packed away the Christmas decorations last year we included a bottle of wine with a few notes wrapped around the bottle neck…so that paid for the take away.

Duck with cherries and port yesterday alongside lyonnaise potatoes and some sprouts.

Tonight we had spicy chicken and pepper tacos with refried beans, pickled slaw and a green salad.

[WWordsworth Profile]

Not my most efficient day in the kitchen.

I planned dal makhani for dinner tonight.
Thought I would make a start as we have a beer date with pals at 1730.

Onion chopped, ingredients lined up.
It's been a while so I got the recipe out.
Step 1 - soak the dal for 8 hours.
Looks like we will have that tomorrow. I have taken the emergency chilli out of the freezer.

Then I decided to make soup with the half remaining butternut that has been in the cupboard for a week.
Finished dish tastes fine, if not great, but you wouldn't guess the star ingredient. And it's the same shade of brown as all MIL's soups were.

Think I will let J make my cup of tea.
I will likely burn it the way things are going today.

[RockyBVI Profile]

Roast chicken tonight, home made s & o stuffing, roasties & snips, carrot mash, cauli.

We had much the same on Sunday. We don't really make roasts but I thought I ought to practice! It was lovely.

Last night was some marinated pork from the freezer with noodles and veg with a made up sauce - that wasn't particularly good!

This evening we are having prawn, cherry tom and harissa linguine.

[liketocook Profile]

Sounds like a "beans on toast" kind of day WW.
Easy option for me tonight - venison & pork ragu from the freezer with linguine and some grated parmesan.

[Stokey Sue Profile]

I found a nice haddock fillet when tidying the freezer, so I covered it with a little tomato sauce, topped with breadcrumbs and grated mozzarella and baked. Eaten with new spuds, cabbage, peas. Very good