What's on your menu today

They are from their "Taste the Difference" range.  

First time I have had them - they were bought for an apple crumble recipe which I came across.

All this discussion about oats made me think of something I had when a child was herrings baked with a thin covering of dry oatmeal. When they were cooked, enough juice and oil had come out of the fish to mix with the oats and make a nice crisp crust. Nothing else required.

The herrings, I recall, were de-boned by pressing the gutted fish flat against a surface with a thumb and the backbone just came away.

I've not seen herrings on sale for ages although I can get excellent kippers.

Now, that sounds very interesting.

If we still had the boat, we could have gone fishing for the herrings required. 
Many years ago when the kids were little, we had a run-about originally built by Mike's Dad and Mike himself from plans by Percy Blandford (from Lightcraft Magazine).

We used to go out on the first tide of the day and fish for mackerel, take them back to the caravan and I would then gut them and cook them for breakfast.  Yum, Yum.  Nothing like freshly caught fish.

Here is a photo of that era, some 50 odd years ago.

I assume that oatmeal method would work for mackerel as well. They are oily and juicy - just what's needed. Also easier to de-bone!

Roast chicken today (nothing  fancy) with roast spuds, carrots & parsnips and steamed calabrese.

Irene wrote:

They are from their "Taste the Difference" range.  

First time I have had them - they were bought for an apple crumble recipe which I came across.

I used to buy them until I discovered Flavahans.

Carrot and coriander soup, home made of course.  Buttered jacket spuds with baked beans, I will also add chopped onion to mine.

Brunch will be boiled Free-range eggs, toasted wholegrain bread, decaffeinated coffee.

Dinner this evening:
The plan at the moment is ribeye steak with caramelised onions, jacket potato with sour cream, side salad.  Also, I usually make a version of Waldorf: celery, peanut, sultanas and mayonnaise.  All accompanied by extra virgin olive oil and balsamic glaze.

I reckon rib eye is definitely the best cut of beef.  It used to be one of the cheapest because of the high fat content, but people have come to appreciate the flavour and it is now quite expensive.  The fat makes it cook very tender, and mostly runs off leaving a nice relatively fat free meat. I find sirloin inferior to rib eye and NOT worth the extra money.

I will make you guys envious - tonight I shall be savouring an Aldi pepperoni pizza with added ingredients accompanied by a lettuce, tomato and onion salad (dressed with nothing).

Us old 'uns know how to live high on the hog (sorry sags)

Today is Stir Fry Chicken with Singapore Noodles.

Duck in orange, honey and rosemary sauce, with roast spuds, carrots and spring greens.

Chicken Tika Naga Indian takeaway for me today and salmon fish cakes with prawns for her indoors

Sunday chicken roast with all the usual things

Chicken, leek & sweetcorn pie. It is as it sounds: chicken pieces remaining from the weekend bird, chopped leeks and tinned sweetcorn all stewed together for a time in chicken stock (from the boiled up carcass) with herbs to suit, strained and all piled into a pastry case and cooked until nice and brown. Make a good gravy from the strained off stock.

To be served with mash and "fine beans" ( those tiny green beans imported from very obscure African countries) and, of course, the gravy.

Waitrose Aberdeen beef burgers with loads of fried onions, roast spuds, carrots and spring greens.