What are you eating today?

[WWordsworth]

We have been eating lots of fish and seafood lately so tonight is shin of beef casserole with roast potatoes and parsnip and a cauliflower cheese.

And a couple of glasses of red no doubt

[miss mouse]

worked out why my upgraded Magimix wasn’t shredding as well as I though it shoul, simply using the wrong pusher - I’ve got so many bits for it now, I got muddled

Oh. Why are they so complicated. I think I have worked out the most recent Braun (not shaving equipment but I can see the connection) processor thing. Only chopper blade plus three shredders with um...muddling instructions or my impatience, you decide.

[herbidacious]

I have a Kitchen Aid food processor and it's so fiddly I have hardly used it since I 'treated' myself to it about 15 years ago. Design over practicality... The far less fancy Braun one was used a lot. (It's in our house in France where it's never used.) Maybe I should swap them over...

But I have various smaller gadgets that I use in lieu of it. Clearly I don't really need it.

Actually my Kenwood Chef came with a food processor attachment, that sits on the top. I have never used it. (The machine was in the sale and it was cheaper to get the one with gadgets. I do use the blender attachment... but would prefer a separate one.)

[Suffs]

Yesterday’s supper was something we’ve not had for ages … minced beef, browned with chopped onions, carrots and celery then tipped into the slow cooker with Oxo stock with a dash of anchovy essence and simmered slowlyfor several hours … then about 90 mins before supper I popped in some halved baby potatoes, then a bit later I added some frozen peas, then 50 mins before supper I added some parsley dumplings and a few Bisto granules to thicken the gravy just a bit.
Old fashioned comfort food and just the thing for a cold wet wintry evening.

[WolfGirl]

That sounds so tasty Suffs.

Last night was a nod to slightly healthier eating, salmon teriyaki with courgetti, a rare outing for the spiralizer, with a side of chantenay carrots that needed using up.

I’ve decided to have a night off from cooking tonight so OH will be having (from the freezer) sweet potato curry with rice and I’ll be having an old favourite; a mega sandwich of pastrami on rye bread with sliced gherkins and squeezy mustard. I suppose I should have a side salad with that!

[KeenCook]

ooooo love the sound of your sarnie, WG

[Badger's Mate]

Mince & mash is something I’ve cooked for decades, my Nan showed me how to make it. She always cooked it with onion and carrots and an Oxo cube, left it to cool overnight then lifted the dripping off the following day. Oh, she always added pearl barley too. Reheated with dumplings.

My version isn’t that much different. In the dark days between allotments I would reheat with a pack of frozen mixed vegetables added. Now I use whatever roots are available. I have always used more pulses than Nan did. In recent years I have used venison mince as the standard; if I do use beef, it’s the cattle over the Meads. They’ve twice got on the allotment, I feel they deserve it.

I don’t use oxo cubes but all sorts of savoury stuff might go in; Worcestershire sauce is a given, but maybe the liquid from pickled walnuts, mushroom ketchup or whatever salty thing is to hand.

[Stokey Sue]

I wrote a post here last night and lost it.
I am actually quite happy with my Magimix, it makes bread dough and makes short work of slicing a kilo of onions for a tart, but it’s an engineer’s solution, not a cook’s and there are irritants, like having 3 bowls not 2 and the small one still being too big, the base unit seems to be indestructible

Anyway, using odd things stashed in the freezer, Saturday was the leftover gammon steak from a few weeks back with cauliflower in cheese sauce and mashed swede, yesterday the monster pork cutlet marinated in yogurt, garlic, rosemary, mustard and pink pepper with more swede, Brussels sprouts and carrots

No idea about tonight.

[Earthmaiden]

We had mince a lot when I was a child. Usually cooked so that there wasn't a great deal of excess liquid but sometimes, in winter, a 'stew' with more liquid, lots of root veg and dumplings. The biggest treat was when a whole onion each was added to the liquid and cooked until soft. It seemed very different to sliced onion.
I think it's the time of year to do this!

[Badger's Mate]

I haven’t made dumplings for ages. There’s a bunny in the freezer, maybe rabbit stew and dumplings will be on the menu.

[PatsyMFagan]

Let me know when to visit BM

[KeenCook]

We had a lovely so-called "Summer" stew from Paradiso Seasons. Really delicious, it included peppers, potatoes, tomatoes (we used tinned), olives and basil. I got some olive ciabatta, which we had with soft goats cheese. They suggested something a bit more elaborate as an accompaniment.

[Stokey Sue]

A fish pie made with frozen mash. Quite good, helped by today’s leftover being an inch of single cream lurking in the base of the carton, so the base layer was cod, prawns, parsley and dill from the freezer and just the cream as a sauce. Bit of cheese on top, cauliflower and (frozen) green beans on the side.

[Suffs]

Chicken tikka masala with Wrose naan breads … (best ‘shop bought’ naan breads we’ve had, much softer than Sharwoods/Pataks etc).

[RockyBVI]

Good tip on the naan - thanks Suffs.

I met a friend for a quick drink last night so dinner was a simple pasta and pesto when I got home. Tonight we are doing a sort of ramen - i made the broth yesterday with ginger, lemongrass, star anise etc. We'll have that with a stack on veg and a piece of salmon each.

[Amber]

Chicken tikka masala with Wrose naan breads … (best ‘shop bought’ naan breads we’ve had, much softer than Sharwoods/Pataks etc).

Yes, we had those recently for the first time….very impressed. Nice and soft. We tried both plain, and coriander. They didn’t make it as far as the freezer!

[Stokey Sue]

Had an early evening meeting so dinner was a chicken and mushroom casserole and a bulgur wheat pilavi both retrieved from the freezer, surprisingly good combo

[RockyBVI]

I made a keema yesterday which I am turning into a shepherd’s pie tonight. The peas are in it but I want some additional veg (having had cream of tomato soup for lunch )

[KeenCook]

Second day for a minestrone, and there's still some left!

[Stokey Sue]

In a hurry to go out so some bought tortellini cooked with veg and dusted with Parmesan, had an omelette and salad for lunch