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Post by glazedallover on Mar 15, 2023 22:08:51 GMT 1
If I just typed 'sausages' every day, it really wouldn't be a million miles away from the truth..........
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Post by jackie on Mar 16, 2023 17:06:26 GMT 1
Lamb casserole made with some cheapie bits and bobs locally produced lamb that we bought a parcel of a while back. Boiled charlotte spuds and cauli and broccoli to go with it.
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Post by annabellespapa on Mar 16, 2023 17:32:02 GMT 1
Spag bol and garlic bread Ditto tonight
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Post by gigi on Mar 16, 2023 17:45:44 GMT 1
We’re having lamb tagine this evening. We had a light lunch at John Lewis at Reading, coffee and cheese scones - very tasty.
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suein56
Member
Southern Morbihan 56 Brittany
Posts: 7,488
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Post by suein56 on Mar 16, 2023 18:45:26 GMT 1
OH is trying out a 'new to him' tagine this evening .. chicken with preserved lemons, green olives and thyme. I had this dish in one of our 'haunts' in the local town .. not at all an expensive haunt, simply good food. On the day OH tried some of my dish, said it was tastier than his - eliciting no enthusiasm from me, he had chosen meat and I don't eat meat. So he is seeing if he can recreate the flavours at home where he will get a whole plate to himself .
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Post by gigi on Mar 16, 2023 19:12:11 GMT 1
I hope it turns out well; I enjoy chicken with preserved lemons and green olives, which we’ve eaten many times at a local restaurant close to our apartment. Though my version here in the UK hasn’t preserved lemons, always fresh, but still tasty.
Tonight’s tagine was delicious!
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suein56
Member
Southern Morbihan 56 Brittany
Posts: 7,488
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Post by suein56 on Mar 16, 2023 21:19:08 GMT 1
I hope it turns out well; I enjoy chicken with preserved lemons and green olives, which we’ve eaten many times at a local restaurant close to our apartment. Though my version here in the UK hasn’t preserved lemons, always fresh, but still tasty. Tonight’s tagine was delicious! I am really delighted to hear it .. ours was not as successful as OH was hoping for. I think fresh lemon might be more up his street. I enjoyed it but OH's face was a picture of 'I wish I hadn't done this' .. he finished his plate but wasn't enthusing.
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Post by houpla on Mar 16, 2023 21:31:27 GMT 1
That sounds exactly like my experience years ago of trying to reproduce the delicious taboulé and hunkar begendi made by our local Turkish resto. It didn't even come close At least it must have been a comfort to him that you liked it?
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suein56
Member
Southern Morbihan 56 Brittany
Posts: 7,488
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Post by suein56 on Mar 16, 2023 22:09:38 GMT 1
That sounds exactly like my experience years ago of trying to reproduce the delicious taboulé and hunkar begendi made by our local Turkish resto. It didn't even come close At least it must have been a comfort to him that you liked it? Hugely so .. as OH always makes too much for 1 meal I get to eat the rest of it another day , much to his relief.
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Post by glazedallover on Mar 18, 2023 14:19:08 GMT 1
Chilli con carne fait maison. I used a beef cheek cut up as small as I had the patience for.....still simmering on the stove until I add the beans. I may have gone a bit mad on the chillies........
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Post by houpla on Mar 18, 2023 14:30:16 GMT 1
Oh dear..you'll have to have extra wine to dissolve the capsaicin
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Post by glazedallover on Mar 18, 2023 16:23:12 GMT 1
Oh dear..you'll have to have extra wine to dissolve the capsaicin Luckily I have a large store of Côtes du Rhône on hand, although the addition of the beans toned things down a tad....I may be consuming rather too many tinned beans atm , if the sudden gusts of wind in the locale are anything togo by..
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Post by annabellespapa on Mar 18, 2023 16:45:35 GMT 1
Chilli con carne fait maison. I used a beef cheek cut up as small as I had the patience for.....still simmering on the stove until I add the beans. I may have gone a bit mad on the chillies........ Best Chilli con carne I ever had was in an Argentinian restaurant in Frankfurt, it was made with slow roasted brisket and then shredded into what was like a chilli soup with beans and tomatoes served with rice and cheap as chips, it was over 30 years ago and I still salivate at the memory and aim to make to make it when I am allowed back in the kitchen.
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Le-Dolly
Member
La Souterraine (23) depuis '05.
Posts: 566
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Post by Le-Dolly on Mar 18, 2023 17:17:51 GMT 1
Beef carpaccio followed by Lambs kidneys in a two mustard sauce with creamed pots and green beans.
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Post by jackie on Mar 18, 2023 18:54:49 GMT 1
Left over lamb casserole with jacket spuds (Grand Frais had some big spuds yesterday) and asparagus
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