What's everyone cooking this week? 2

[Earthmaiden Profile]

You seem to be expanding your repertoire quite a bit lately Gruney! Very nice too.

We had venison steaks last night. F. had bought them on offer some time ago. My favourite meat and it was delicious. We just had assorted veg and gravy from the pan with it. Crumble with rhubarb from the garden afterwards. Very good.

[Gruney2 Profile]

You seem to be expanding your repertoire quite a bit lately Gruney! Very nice too.

I've always been on the lookout for those types of dishes, EM, I just didn't think anyone would be interested in my rather "humbler" offerings.

[liketocook Profile]

That sounds amazing Rocky
I love venison EM but DS2 isn't fan so the stash I have in my freezer remains untouched.
I wouldn't call humbler Gruney, I'm a big fan of simple ingredients that aren't faffed about with too much.
We are thinking of going out for lunch so any cooking later will be minimal.

[Uschi Profile]

We made fish soup yesterday. Well, it is a vegetable soup with fish in it.
Carrots, celeriac, leeks and fennel, cod and lots of dill and parsley and a generous slosh of white wine. It came out well and we will have it again today.

[herbidacious Profile]

Tigerella tomato (freshly picked) bruschette. A few peas and a few raspberries and loganberries all eaten striaght off the plants.

[WolfGirl Profile]

Saturday we had a smallish seasoned chicken which we roasted and ate with some beautiful new potatoes, no idea on variety but they were in the veg box, and I had a quarter of cabbage that needed using so that was stir fried with some red onion and fennel seeds.
We had the rest of the chicken last night with a Caesar salad.

I liked the sound of the Nigel Slater recipe for pork and lemon meatballs that OMCO mentioned last week, so that’s what we’ve got for tonight.

[OneMoreCheekyOne Profile]

Hope you enjoy them wolfgirl!

Recently we have cooked a sausage and potato pie served with leeks and greens. Crispy skinned salmon and king prawns with garlic, chilli and basil, served with rice. Lots of pizzas with family around for the football. Also a Thai baked seabass in a bag with lots of lemongrass, ginger, chilli, lime etc served with glass noodles and loads of fresh herbs.

I think tomorrow night we will have lamb shank rogan josh if I have time to get it started early enough.

Our outdoor oven is finished and I bought a couple of wood fired oven cookbooks for inspiration and advice. I’m off to bed to have a read!

[liketocook Profile]

Happy reading OMCO

Wraps stuffed homemade refried beans, homemade salsa, mashed avocado, sour cream and cheese for us tonight.

[liketocook Profile]

Indian spiced lamb steaks, with peppery leaves & paneer salad, raita, curry sauce, rice and naan for us this evening. It's based on Jamie Oliver's Indian spiced beef steaks from his 30 minute meals book.

[WolfGirl Profile]

Really enjoyed the meatballs, OMCO. Next time I think I’ll make them half the size so they’re easier to eat with pasta, and will probably make a bit more sauce. Delicious though.

I really need to do a supermarket shop so tonight I think I have just about enough stuff to make a feta, red onion and broad bean frittata.

[Lusciouslush Profile]

A gutsy chorizo/judion tomato sauce here with plenty of chilli/garlic/capers etc. which cod fillets will atop.

[Gruney2 Profile]

Dead simple here, tonight - but oh so tasty. Simply pasta, with a sauce, comprising anchovies, capers and a tin of tomatoes. It doesn't sound too propitious, I know, but it doesn't half hit the spot. Grated parmesan on top, but it doesn't suffer if you don't have any to hand.

[RockyBVI Profile]

I might give those meatballs a try! We had Thai red curry vegetables and noodles with a salmon fillet on top. It was good. Tonight I’m having smoked haddock..l. With something!

[liketocook Profile]

Lots of delicious sounding meals being made
I was pleased with the Indian spiced lamb steaks we had yesterday a tweak on a JO beef recipe. With the separate sauce and salad bed it felt much more summery than my usual lamb jalfrezi with all the flavours. The paneer quickly browned in the pan the meat had been cooked in was a lovely addition.

IMG_20210714_205546[11325].jpg (83.21 KiB) Viewed 1958 times

Another JO for us tonight - bacon, mushroom & pea pasta using tiny soup pasta. The recipe is from the Ministry of Food book.

[herbidacious Profile]

I just had gazpacho with chopped hard boiled egg. Visually... it reminded my of my mother's 1960s cook books, but gustatorily (!)... it was delicious. The soup was made yesterday using roasted tomato passata from last year's crop.

[Badger's Mate Profile]

I had a rummage around in the freezer last week, finding unsuspected goosegogs and raspberries. A batch of Benares gooseberry pickle plus six jars of raspberry jam so far. This season's raspberries have just started, we've had a few bowls with yogurt & honey and I made a couple of dozen raspberry friands yesterday. Pork chilli verde tonight - another bag of tomatillos turned up.

There were also some small tubs of roasted toms, they might well be liquidised and used in a youvetsi for the weekend.

[Wic Profile]

I’ve just made some Blackcurrant Jelly. The bushes weren’t as prolific this year, so I only have 4 jars, but it tastes delicious.

Getting the right setting point has always been a bugbear for me. Even with a thermometer and cold plates I've often overdone it a bit, just to be on the safe side, but this morning I found an article that said that the famous 105°C is actually too high. 102° - 103° is about right. It certainly worked for me today. Once it hit 102° it was wrinkling on the cold plate.

[Wic Profile]

And another thing I saw whist trawling the internet for blackcurrant jelly recipes this morning, a recipe for raspberry gin. I make Damson Gin and Sloe Gin, but have never attempted it with raspberries. I have a big box of last year's Golden Raspberries in the freezer, has anyone ever attempted making gin with frozen fruit? Does it work? I can’t see why it shouldn’t, but any advice would be welcome.

[oat Profile]

I always make my sloe gin with frozen sloes, the skins burst from freezing and don't need any pricking.

[liketocook Profile]

And another thing I saw whist trawling the internet for blackcurrant jelly recipes this morning, a recipe for raspberry gin. I make Damson Gin and Sloe Gin, but have never attempted it with raspberries. I have a big box of last year's Golden Raspberries in the freezer, has anyone ever attempted making gin with frozen fruit? Does it work? I can’t see why it shouldn’t, but any advice would be welcome.

Yes I've made bramble gin & vodka, strawberry vodka and cherry brandy all using frozen fruit. It works very well. Golden rasberry gin sounds gorgeous.
I like the sound of your gazpacho herbi, shame I've pretty much finished last years frozen passata.