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Post by lurcher on Dec 30, 2022 18:45:18 GMT 1
The last of the turkey has been placed in the freezer and the rest inside the dog. Today we had a delicious turkey Korma for lunch and I noticed my wife had two freezer bags of the same curry ready to be stored for sometime much later when we have forgotten about a week of turkey everything.
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Post by houpla on Dec 30, 2022 19:44:38 GMT 1
It's poulet au vinaigre tonight (here's one I made earlier), just to ring the changes from capon With mash and broccoli. Back to shellfish and steak tomorrow...it's a hard life
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cernunnos
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Posts: 2,116
Member is Online
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Post by cernunnos on Dec 30, 2022 20:19:09 GMT 1
We bought oysters as usual for the weekend and were given 3 free , so had oysters with a bottle of Jurancon, Italian salami ( chiffonade) and a very ripe Brie de meaux. We also bought steak , which for us is very unusual , so will have steak tomorrow!
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Post by spectrum on Dec 31, 2022 9:39:45 GMT 1
Big fry up for breakfast then if still hungry later on, a slice of Christmas cake and cheese.
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Post by jackie on Dec 31, 2022 10:58:03 GMT 1
Smoked haddock, cod and prawn chowder with fresh bread.
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Le-Dolly
Member
La Souterraine (23) depuis '05.
Posts: 575
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Post by Le-Dolly on Dec 31, 2022 20:35:34 GMT 1
Champagne cocktails followed by Furious King Prawn Vindaloo, my recipe, Spicy Spring Cabbage and Pan-seared Chicken Livers in a Butter Masala sauce, both a la Meera Sodha. Onion Bhajis with Garlic and Coriander Nan both home-made. Bon Appétit.
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Post by jackie on Jan 1, 2023 10:20:48 GMT 1
Champagne cocktails followed by Furious King Prawn Vindaloo, my recipe, Spicy Spring Cabbage and Pan-seared Chicken Livers in a Butter Masala sauce, both a la Meera Sodha. Onion Bhajis with Garlic and Coriander Nan both home-made. Bon Appétit. We both love Meera Sodha’s recipes too! Very staightforward with no impossible to source ingredients. Her spicy spring cabbage is lovely.
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Post by jackie on Jan 1, 2023 10:30:47 GMT 1
After we’ve ‘hung out’ a bit in the dives of St Cast de Guildo 🫢😉I shall mostly be cooking Roast joint of Sanglier, parsnip and beetroot gratin, sprouts, roasties and gravy.
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Post by houpla on Jan 1, 2023 10:39:21 GMT 1
Where do you source paneer, Jackie? I've never found it down here
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Post by jackie on Jan 1, 2023 11:06:24 GMT 1
Where do you source paneer, Jackie? I've never found it down here Don’t like it so never cook with it. 🙁
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Le-Dolly
Member
La Souterraine (23) depuis '05.
Posts: 575
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Post by Le-Dolly on Jan 1, 2023 11:26:34 GMT 1
Where do you source paneer, Jackie? I've never found it down here I make it myself, as and when required, it is really, and I mean really, easy. Many examples of how to make it are on the internet.
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Post by omegal on Jan 1, 2023 13:55:17 GMT 1
After we’ve ‘hung out’ a bit in the dives of St Cast de Guildo 🫢😉I shall mostly be cooking Roast joint of Sanglier, parsnip and beetroot gratin, sprouts, roasties and gravy. When we lived in the Doo Don we had two local restos that at certain times of the year had Sanglier on the menu, one of them was known to almost everyone in the area, the taste was excellent. On another matter, for years we have struggled find a resto in St Cast that is worth the 35+ minute trip but as a couple of us often play golf at the course there, we have found the restaurant there pretty good.
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Post by houpla on Jan 1, 2023 14:15:31 GMT 1
Where do you source paneer, Jackie? I've never found it down here I make it myself, as and when required, it is really, and I mean really, easy. Many examples of how to make it are on the internet. I did it just the once Granted, the hardest part was finding whole unpasteurised milk, but what a faff for such a meagre result! I usually end up using halloumi or feta....
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Post by woolybanana on Jan 1, 2023 14:44:58 GMT 1
Oddas and ends from the fridge today based around eggs.
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Post by gigi on Jan 1, 2023 16:53:56 GMT 1
Roast lamb, roast potatoes and red onions, cauliflower cheese and carrots, followed by Christmas pudding and cream.
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