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Post by paperman on Feb 13, 2022 13:59:33 GMT
I cooked this last night and very tasty it was too, I had some cider in the cupboard which I usually use for pork but it worked a treat here too. I added mushrooms and I didn't bother with the chicken stock per se, simply made that using some of the cider, I also left out the mustard by mistake but the whole thing came together really well.
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Post by paperman on Feb 13, 2022 14:07:58 GMT
Another Chicken recipe I am going to make one Saturday evening is this Nigella one which popped up in my emails the other day and which, to my eye, looks delicious.
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Post by brightspark on Feb 13, 2022 15:26:32 GMT
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Post by ambersparkle on Mar 10, 2022 14:42:49 GMT
Breaded Haddock, Mash, Cabbage, and Asparagus, Bread and Butter Pudding to follow, with a wee bitty Cream!
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Post by irist on Mar 10, 2022 18:29:44 GMT
I made chilli and bean soup for lunch (must remember to reduce the chilli in the next batch as I had to use a dollop of Greek yoghurt to reduce the chilli heat to suit my taste although OH thought it was fine!). Tonight I made a code and smoked haddock fish pie served with leeks from the garden and carrots.
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Post by ambersparkle on Mar 13, 2022 20:46:18 GMT
Had my second Chicken Dinner, plus a Chocolate Dessert.
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Post by paperman on Mar 26, 2022 9:24:47 GMT
Here is the Mousakka recipe that I used as the base. Upon the recommendation of my friend who lived in Cyprus and wrote a food column for a local paperI also fried the sliced/boiled potatoes to give them a bit of added flavour, colour and stablity. They were then used as the base layer with the meat sauce and aubergine going on top. The reason for having potato on the bottom is that it helps for serving. Also again upon the same recommendation I gave the aubergine a good amount of colour when frying. The only other thing I did this time around was I used 50% onion and 50% leek. Next time I will add soime button mushrooms halved and also some finely cut carrot (about pea size) for colour. That's it.......hope you enjoy
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Post by brightspark on Mar 26, 2022 9:53:09 GMT
Thanks Chris, for that - I think frying the aubergines for flavour is an excellent idea, and one that may help me enjoy it! Now I have to do the shopping ...
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maxh
Junior Member
Posts: 93
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Post by maxh on Mar 26, 2022 15:22:58 GMT
Fish cakes
250g cold cooked potato (about 2 baking potatoes’ worth) 125g fish (fresh or tinned) Bunch of spring onions or 1 medium onion finely chopped 1 tablespoon capers roughly chopped 1 med egg 4 tablespoons fine cornmeal (I’ve used quick cook polenta or plain flour if I haven’t any cornmeal)
Mash cook pots Put fish in bowl and mash with a fork to break up. Add onion, potato, capers and black pepper. Lightly beat the egg and add this too. Stir it all together. Divide the mixture into 4. Roll each portion into a ball then lightly squash into a cake. Heat 1-2mm oil in a non stick frying pan over a medium heat. Put cornmeal into a bowl and season. Carefully transfer one of the fishcakes into the cornmeal, coat all over and place in pan. Repeat with the other 3. Cook for about 10 minutes turning once or twice until the cornmeal is crisp and brown and the inside is piping hot. Eat!
They make an excellent store cupboard stand by.
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Post by irist on Mar 26, 2022 15:44:42 GMT
I like the addition of capers in your fishcake recipe, Max. The proportions of everything else is the same as the one I have been using for years. I usually use tinned salmon. Not tried using cornmeal to coat - might have to try that as I normally use home made breadcrumbs.
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Post by ambersparkle on Mar 27, 2022 9:50:41 GMT
Going to be another Chicken Dinner, as I don't eat red Meat, eat quite a good bit of Chicken. Daughter, brought me back a cooked Chicken yesterday. Can make so many Meals from it. Will be Breast today, with new Potatoes, Roast Parsnips, and Cabbage cooked with Onion. Got to make Apple Sauce, love it with everything! Dessert, Creme Caramel.
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Post by paperman on Jul 22, 2022 9:09:31 GMT
Last night I cooked Crab with Linguine, the original recipe called for 'Capelli de Angelo' but not having that in the cupboard and Nigella in her recipe calls for Linguine which I do have so opted for that instead. The results were impressive, I had to compromise a bit as I didn't have any fresh tarragon either but have some good quality dried which I used instead. The base recipe comes from one of our local hotels in Aldeburgh, I will be doing it again soon. Next time we are going to leave out the chilli, with it in the dish is really good but the full flavour of the crab is a little drowned which is why we'll try it without. Attachments:
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Post by brightspark on Jul 22, 2022 22:38:17 GMT
Chris, that recipe looks nice'n'simple - plus quickly served up!
I would love to try this, as it looks like it is delicious, but ... silly as it may be, but I have a slight problem with all things in shells ... I know for absolutely sure that OH would love this, but I wonder whether I could allow myself to try it. That is why this evening, and often on a Friday, he tucks in to a bowlful of mussels - while I have a jumbo fish finger! When we lived in the Netherlands, we often visited our local restaurant and the mussels with frites was a regular order for OH.
Well done, Chris, on your successful recipe!
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Post by brightspark on Jul 31, 2022 17:09:14 GMT
This morning I made a date and walnut cake ready for our journey and our stay in France - and Tina, I added a little golden syrup!!
Last night I cooked a lamb casserole, but again there was enough for two meals, so tonight it's the same !
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Post by paperman on Sept 2, 2022 11:10:39 GMT
I made Truffled macaroni & smoked haddock bake the other night which was a little step up from straight macaroni cheese. My comments are that I used farmhouse cheddar rather than the gruyère that Torode had in his recipe. I had to buy the truffle oil as I have never, ever, used it before and managed to get a small bottle in the supermarket and I'll be experimenting elsewhere with it too. When I make it again I will actually increase the amount of sauce/milk to make the dish a bit moister, it was probably as the recipe intended but I prefer something like this a bit 'wetter'. I don't think using cheddar was any disadvantage. Here is a link
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