What are you eating today?

[Stokey Sue]

I had several chicken carcasses, none complete as they would be if you carved a roast one, but separate crowns (ribs with breast bone) and backs and few gnarly bits, Jeff cuts his own chicken portions (as well as buying some in). So they were raw, not cooked at all.

I just put them in a sheet pan, which they covered, for about 40 minutes while I was making a traybake in the oven, let them cool enough to handle, broke them up a bit so they fitted nicely in the IP, covered with cold water, and left to gently infuse overnight, I've given up adding veg etc, a pure chicken flavour is more versatile I find

Now I need to decide what to do with a lot of nice chicken stock (I bought a leek for soup)

If I have the remains of a cooked chicken I just bung it in the IP broken up a bit, maybe add some relevant flavours as I'll only get enough for one use probably and slow cook, or pressure cook if I'm in a hurry.

[KeenCook]

Ah, I see, Sue, raw carcasses. Thank you for explaining.

It's just that I had read about browning the bones for stock somewhere, but have never done it, and thought if that was what you'd done I'd find out more about doing it!

We don't have an IP, or a pressure cooker, or an AF - no space, either out on the worktop, or in a cupboard!!

[WolfGirl]

Well last night we didn’t have pizza for a change on Saturday, I’ve got a bit bored with it. Instead we had a very easy and quick dinner of chicken and chorizo tortellini with a tomato and chilli sauce, both from the supermarket, and a salad of mixed leaves.

I’m making some leek and potato soup for lunch then tonight’s dinner will be saffron fish stew, a sort of bouillabaisse, with some crusty bread.

[Suffs]

Yesterday’s supper was a Full English … thick rashers of smoked rare breed (Sandy & Black reared by the butcher’s wife) back bacon (rind on), black pudding, fried wholemeal bread (fried in real lard), homegrown beefsteak tomatoes, a shared huge ‘field’ mushroom, Branston baked beans and fried eggs from a fellow choir member’s garden Derbyshire Redcap chickens.

[Stokey Sue]

Last night I had a portion of Reza Muhammad’s peppered mutton curry (homemade but frozen a few weeks ago) with rice and thoran (a Keralan spiced veg stirfry). It’s classically made with cabbage and carrots but it I replace the cabbage with the rosette of leaves and stems from a cauliflower, the veg are shredded as for coleslaw.

[Gruney]

A new one for me - a Punjabi dish of lamb with plums. It's from the excellent book "50 Great Curries of India" by Camellia Panjabi.

[Suffs]

For supper this evening I pot-roasted a pheasant in the slow cooker, using a bottle of dry cider and a halved russet apple, half an onion and some fennel stalks as aromats. I also peeled, quartered and braised two small turnips in butter and chicken stock.
To make a sauce, when the pheasant was cooked, I put it to keep warm along with the turnips. I combined the liquor from the turnips and the slow cooker, mashing the vegetables down to a pulp and then straining it. I reduced the resulting liquor until it was thick and unctuous, then added some Dijon mustard and cream.
I served the pheasant breasts and turnips smothered in the sauce and with creamy mashed potatoes and purple sprouting broccoli … it was absolutely delicious and OH is a very happy man.

The rest of the pheasant will go to make a pasty filling with bacon and black pudding, for a later date.

[WWordsworth]

reduced the resulting liquor until it was sick and unctuous, then added some Dijon mustard and cream.

Err... Yum?

[WWordsworth]

We are having hake with a lemon, parsley and panko crumb.
Served with saute potatoes and broccoli.

[Suffs]

reduced the resulting liquor until it was sick and unctuous, then added some Dijon mustard and cream.

Err... Yum?

Grrrr! Im having real problems with the auto -correct thingummy today

[Pepper Pig]

[Stokey Sue]

I’m thinking of using voice with ChatGPT as subeditor rather than relying on autocarrot, the AI apparently avoids things like should of, homophones like great/grate and isn’t convinced the first letter is always right. We will see.

Had a rather greedy and expensive dinner. I thought I had bought a pack of 2 pork chops in the farmer’s market but when I opened it, just one giant chop. So I cooked it like a small joint and had it with roast potatoes and parsnips and some psb. I thought about saving some meat but there’s was a lot of bone and although it was a generous portion it wasn’t two or even 1.5. Delicious but I shouldn’t bother again.

[Badger's Mate]

Our preferred method for cooking pheasant or partridge is on a bed of veg in the slow cooker. First time around I use a splash of wine, subsequently the surplus gravy from the previous batch. Usually with herbs, maybe a piece of preserved lemon. All liquidised and strained.

I think the occasionally excessive meaty dinner isn’t a bad thing. A bit like the occasional pud.

[Stokey Sue]

Yesterday I didn’t feel like cooking after my nap so I had a portion of carbonnades flamandes (beef in beer) from the freezer with mash and savoy cabbage

Today I made a slow cooked sausage casserole with Italian style fennel sausages from the same source as the pork chop and parboiled Puy lentils, also a few lardons, the usual diced veg, fennel seeds, garlic, splash of Madeira, a big bulb of fennel in chunks and a bit of stock. Nice casserole, the 4 sausages were all quite. big so I twisted each into three so I had 12 little ones and made 3 portions. The sausages were ok but should have been coarser and mote highly seasoned.

[herbidacious]

For tonight, I am making retro 'savoury mince' which I have a sudden craving for. Using Quorn mince. The vegetables have been prepped and semi-cooked.

[Suffs]

Yesterday’s supper was a sofa picnic … a seeded stone-baked baguette with accompaniments including smoked mackerel, Camembert. smoked ham, green salad and grapes.

[Stokey Sue]

Yesterday was a small salmon fillet I wanted to use up, thawed in bottled teriyaki marinade with added ginger and carlic, topped with a sprinkling of sesame seeds an dbaked, served with spuds, psb, and green beans (frozen)

Tonight witll be sausage and lentil casserole round 2.

[Kacey]

We've eaten a lot of curry this week:
Sunday- saag paneer and potato & Pea
Monday- rest of potato & Pea with paneer tikka (as per the Bundobust recipe)
Tuesday- a break from curry, pasta with arrabiata sauce and broccoli
Wednesday- dal and rice with a couple of really good vegetable samosas
Tonight- rest of the dal with aloo methi

[WolfGirl]

Last night was chicken fillets in a mango, chilli and something else marinade (ready to cook from Sainsburys) with a big mixed salad. OH had a smallish jacket potato with his.

Tonight was crispy skinned sea bass on a bed of a cannellini bean, chorizo, tomato and spinach stew.

[Amber]

A very basic home made pea and ham soup. With bought crispy onions.