What's everyone cooking this week? 2
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Re: What's everyone cooking this week? 2
That looks amazing Kacey - I am inspired to try it!
I'm at home today and fancy egg mayo for lunch. I am meant to be going to a black tie event this evening and I am REALLY hoping it gets cancelled. Seems completely mad in the current circumstances (and it is something that would be incredibly rude of me to say no to myself...)
I'm at home today and fancy egg mayo for lunch. I am meant to be going to a black tie event this evening and I am REALLY hoping it gets cancelled. Seems completely mad in the current circumstances (and it is something that would be incredibly rude of me to say no to myself...)
- Pepper Pig
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Re: What's everyone cooking this week? 2
I am defrosting, sort of, the freezer, and have withdrawn 2 pheasant breast fillets. No idea who put them in there although it can only have been me.
Shall I chuck them, give them to the dog or do a suggested amazing recipe?
Shall I chuck them, give them to the dog or do a suggested amazing recipe?
- Earthmaiden
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Re: What's everyone cooking this week? 2
A casserole with red wine. Should taste nice and if they're old and tough it'll soften them if you marinade them first. If it was venison I'd marinade in port with juniper berries - I wonder if it would work with pheasant ?
https://www.bbc.co.uk/food/recipes/beaters_stew_70079
https://www.bbc.co.uk/food/recipes/beaters_stew_70079
- liketocook
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- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
I'd certainly think port and juniper would work well as a marinade for pheasant.
Lovely looking leftovers KC2.
I had planned to make fishcakes yesterday using tinned salmon and had cooked some potatoes for the topping when I decided I really couldn't be bothered faffing about breading them etc. Instead using some sauce from the freezer I made an "Ocean pie" circa Home Economics in the late 1970s - tinned salmon (any tinned fish will do), quartered hard boiled eggs parsley, spring onions, white sauce, mash and a sprinkle of cheese. I had a portion with green beans and baby carrots. It was blooming lovely. Lots of leftovers so that's lunch today and dinner tomorrow covered.
Lovely looking leftovers KC2.
I had planned to make fishcakes yesterday using tinned salmon and had cooked some potatoes for the topping when I decided I really couldn't be bothered faffing about breading them etc. Instead using some sauce from the freezer I made an "Ocean pie" circa Home Economics in the late 1970s - tinned salmon (any tinned fish will do), quartered hard boiled eggs parsley, spring onions, white sauce, mash and a sprinkle of cheese. I had a portion with green beans and baby carrots. It was blooming lovely. Lots of leftovers so that's lunch today and dinner tomorrow covered.
- WWordsworth
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Re: What's everyone cooking this week? 2
Mushroom strudel with chips and peas tonight.
I have had the recipe for years but never made the dish.
I will also make a veg chilli for tomorrow as nobody will be home until 6.45 ish.
I have had the recipe for years but never made the dish.
I will also make a veg chilli for tomorrow as nobody will be home until 6.45 ish.
- herbidacious
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Re: What's everyone cooking this week? 2
I made a kind of ribollita - at least that's how it started off. Homegrown tomatoes and two types of kale, fennel seeds collected from the garden, the rest, bought ingredients. I used chickpeas instead of beans and added vegetarian sausages. I ended up transferring it to the slow cooker. I was hoping it would stretch to two meals...
I also made mincemeat.
I also made mincemeat.
- OneMoreCheekyOne
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- Location: Cheshire
Re: What's everyone cooking this week? 2
Great pics and ideas to borrow!
We had an open puff pastry pie last night of lightly smoked salmon fillets, prawns, spinach and a lemon butter cream sauce. With greeen beans.
I also made slow braised beef with wine, mustard, shallots, chestnuts and button mushrooms for the freezer…I sampled some today for lunch with a puff pastry top and it was absolutely delicious.
Tonight we had bulgogi beef with rice and veg which really hit the spot.
Some kind of veggie pasta tomorrow night, possibly a fusion of puttanesca with some Greek flavours, as we have lots of feta and basil, as well as olives and tomatoes.
We had an open puff pastry pie last night of lightly smoked salmon fillets, prawns, spinach and a lemon butter cream sauce. With greeen beans.
I also made slow braised beef with wine, mustard, shallots, chestnuts and button mushrooms for the freezer…I sampled some today for lunch with a puff pastry top and it was absolutely delicious.
Tonight we had bulgogi beef with rice and veg which really hit the spot.
Some kind of veggie pasta tomorrow night, possibly a fusion of puttanesca with some Greek flavours, as we have lots of feta and basil, as well as olives and tomatoes.
Re: What's everyone cooking this week? 2
Have you got a recipe or rough description for the beef please , OMCO?
- OneMoreCheekyOne
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- Location: Cheshire
Re: What's everyone cooking this week? 2
Yes, of course. For the bulgogi kebabs or the slow cook?
The kebabs were from a book called Posh Kebabs, and the marinade is in the following link…
https://www.cooked.com/uk/authors/Quadr ... eef-recipe
I toasted sesame seeds and included crushed peanuts in the finished garnish, as well as the coriander.
If you meant the beef, chestnut and shallots stew I will have to think back to what I added to it, it was a make it up jobbie
The kebabs were from a book called Posh Kebabs, and the marinade is in the following link…
https://www.cooked.com/uk/authors/Quadr ... eef-recipe
I toasted sesame seeds and included crushed peanuts in the finished garnish, as well as the coriander.
If you meant the beef, chestnut and shallots stew I will have to think back to what I added to it, it was a make it up jobbie
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Lovely looking and sounding meals everyone .
The past few days have been mainly "here's one I made earlier" dishes so not much cooking being done. Wednesday was toast topped with grated cheese and venison & pork ragu and yesterday was the remains of the ocean pie. Tonight it's sausages with a baked spud, mushrooms and green beans.
The past few days have been mainly "here's one I made earlier" dishes so not much cooking being done. Wednesday was toast topped with grated cheese and venison & pork ragu and yesterday was the remains of the ocean pie. Tonight it's sausages with a baked spud, mushrooms and green beans.
Re: What's everyone cooking this week? 2
liketocook wrote:"here's one I made earlier"
and one from me - last nights dinner; stuffed aubergines and a bit of salad.
Re: What's everyone cooking this week? 2
Lovely, yummy looking dishes
OH made roast squash and carrot with halloumi and quinoa tonight, it was delicious
OH made roast squash and carrot with halloumi and quinoa tonight, it was delicious
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- liketocook
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- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Both dishes look delicious scully & KC2
- Stokey Sue
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Re: What's everyone cooking this week? 2
All looks great
I just made a pasta carbonara and a side salad. Enjoyed it but it’s not Earth shatteringly original
I just made a pasta carbonara and a side salad. Enjoyed it but it’s not Earth shatteringly original
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: What's everyone cooking this week? 2
Tonight we will have tuna steaks with shoestring fries and mixed salad.
The fries are actually bakes as we don't have a fryer.
The fries are actually bakes as we don't have a fryer.
Re: What's everyone cooking this week? 2
I'm attempting to make a French Onion Panade - the recipe is in the latest Delicious Mag. It says slowly fry 5 large onions on low for 45 mins, after a softening, for 45 mins, by which time they will be soft, sticky and deeply caramelised. After 90 mins, mine are soft, not sticky and pale and uninteresting. Hmmph!
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Gruney2 wrote:I'm attempting to make a French Onion Panade - the recipe is in the latest Delicious Mag. It says slowly fry 5 large onions on low for 45 mins, after a softening, for 45 mins, by which time they will be soft, sticky and deeply caramelised. After 90 mins, mine are soft, not sticky and pale and uninteresting. Hmmph!
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?
Re: What's everyone cooking this week? 2
Thanks Ltc - yes I did all that. I've never caramelised that many onions before, and I was concerned about burning them, so maybe I had the burner too low, and the onions were particularly juicy. Yes - they were for this evening, but I'll complete the dish tomorrow, now. I was heartened by you saying you've known them to take up tp 2 hours - thanks for that. I now have a problem - after all this time, I've nearly finished my Keith Floyd style bottle.
- liketocook
- Posts: 2386
- Joined: Wed Apr 25, 2012 8:12 pm
Re: What's everyone cooking this week? 2
Gruney2 wrote:Thanks Ltc - yes I did all that. I've never caramelised that many onions before, and I was concerned about burning them, so maybe I had the burner too low, and the onions were particularly juicy. Yes - they were for this evening, but I'll complete the dish tomorrow, now. I was heartened by you saying you've known them to take up tp 2 hours - thanks for that. I now have a problem - after all this time, I've nearly finished my Keith Floyd style bottle.
Have the last glass and make some toast
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