| What's on your menu today | |
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+15Pumicestone -pops- andsome Mart YANWOL Dizzy Artangel Ciderman Irene davo ourjimmy AlanHo meerkat12 The Beast malcolm 19 posters |
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-pops- Member
Posts : 476 Join date : 2016-11-27
| Subject: Re: What's on your menu today Sun Feb 19, 2017 9:43 am | |
| I'm trying something on the lines of Huevos Rancheros today - done to my own modifications. I'll post details if it's successful. Something like: http://www.bbc.co.uk/food/recipes/spanishstylebakedegg_67099Changed my mind. Now having pasta with a chargrilled vegetable and tomato sauce. There are small cubes of extra mature cheddar added to the sauce at the last minute so that there are long strings of melted cheese to wind round on the fork.
Last edited by -pops- on Sun Feb 19, 2017 3:00 pm; edited 1 time in total |
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Irene Member
Posts : 584 Join date : 2016-12-20 Age : 78 Location : Stafford, UK
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Guest Guest
| Subject: Re: What's on your menu today Sun Feb 19, 2017 10:43 am | |
| Beef Olive's, Roast Potato's, Yorkshire Pudding and mixed veg with a nice Gravy. All cooked with my own fair hands. |
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Irene Member
Posts : 584 Join date : 2016-12-20 Age : 78 Location : Stafford, UK
| Subject: Re: What's on your menu today Sun Feb 19, 2017 1:48 pm | |
| - Gandalph wrote:
- Beef Olive's, Roast Potato's, Yorkshire Pudding and mixed veg with a nice Gravy. All cooked with my own fair hands.
Set another place, I'm on my way. :;smile: ----------------------------------------- ..
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AlanHo V.I.P Member
Posts : 8798 Join date : 2016-10-16 Age : 87 Location : Marston Green, Solihull
| Subject: Re: What's on your menu today Sun Feb 19, 2017 8:11 pm | |
| The beef is Olive's - not Irene's. ----------------------------------------- This post may contain controversial personal opinion, humour, ironic comment or sarcasm. If I have accidentally offended you - please contact me and I will unreservedly apologise. If however it was intentional - it will add to my pleasure. |
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davo Senior Member
Posts : 3763 Join date : 2016-10-19 Location : OZ
| Subject: Re: What's on your menu today Mon Feb 20, 2017 1:14 am | |
| decided to try one of Jonathan Phang recipes and what a delight it was. it lifted a normal butternut squash to greater heights and I think this was achieved by the addition of the spices. The final topping of chopped coriander gave it that lift too. Thoroughly recommended a meal in itself! Ingredients
- 1kg butternut squash, peeled and chopped into 1½ inch chunks
- 1 tbsp vegetable/ light olive oil
- 1 tbsp butter
- 1 onion finely, diced
- 3 cloves of garlic, finely diced
- 2 inch square fresh ginger, finely grated
- 1 litre chicken stock
- 400g coconut milk (thick and creamy)
- 1tsp salt
- 1/2tsp ground black pepper
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet paprika
- 200g cooked white crab meat
- 220g cooked prawns
- Finely chopped coriander for garnish
Method Heat the oil in a large deep heavy bottomed saucepan over a medium heat. Add the butter, stir and melt gently. Sweat the onions down and then add the garlic and ginger. Cook for 1 minute. Stir in the butternut squash and coat well with the onions, garlic and ginger. Season with salt and ground black pepper. Add the thyme, ground cumin, ground coriander and sweet paprika. Cook out for 1 minute. Pour over the chicken stock, cover the saucepan with a lid and simmer until the butternut squash starts to breakdown. Add the coconut milk and continue to simmer for five minutes. The squash by now should be fully broken down and the soup will have a slightly rustic texture. (If you prefer a smoother soup now is the time to pulse with a hand held processor.) Add the crab meat and prawns a few minutes before serving. Garnish with finely chopped coriander. http://www.foodnetwork.co.uk/recipe/...g-keyword.html |
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andsome V.I.P Member
Posts : 4525 Join date : 2014-09-24 Location : Burntwood in Staffordshie, ENGLAND
| Subject: Re: What's on your menu today Mon Feb 20, 2017 7:44 am | |
| Pork chops,outdoor reared,with roast spuds,carrots,cauliflower and apple sauce. ----------------------------------------- Gustav Mahler is the finest composer who ever lived. |
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Irene Member
Posts : 584 Join date : 2016-12-20 Age : 78 Location : Stafford, UK
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-pops- Member
Posts : 476 Join date : 2016-11-27 Location : Where Surrey, Sussex & Hampshire meet
| Subject: Re: What's on your menu today Mon Feb 20, 2017 9:15 am | |
| I like the look of Davo's Squash & Seafood as well. May give it a go sometime.
Fish today depends on what the Catch of the Day is. Probably served with chips & mushy peas.
Edit:
Today's CotD is cod. Bought two nice tail fillets.
Last edited by -pops- on Mon Feb 20, 2017 2:49 pm; edited 1 time in total |
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Guest Guest
| Subject: Re: What's on your menu today Mon Feb 20, 2017 9:30 am | |
| Remaining Beef Olives and Chips with Broccoli and Peas. |
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davo Senior Member
Posts : 3763 Join date : 2016-10-19 Location : OZ
| Subject: Re: What's on your menu today Mon Feb 20, 2017 10:55 am | |
| a good fisherman friend of mine brought a nice snapper today so I thought I'd try another Phang recipe! Goldband snapper sashimi with soy, rice wine vinegar & finger limes Ingredients
- 300 g skinless Goldband snapper fillet
- 3 finger limes, to serve
Dressing
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 2 tsp caster sugar
InstructionsUsing a very sharp knife, thinly slice the snapper fillet against the grain into 5 mm-thick slices and refrigerate until ready to serve. Combine all the dressing ingredients in a bowl. Open up the finger limes and carefully squeeze out the jewels inside. Just before serving, toss the sliced fish in the dressing, then divide among plates and top with the finger lime jewels. Jonathan says: Produce is king in this sashimi recipe, so invest in the best piece of fish you can. The finger limes add extra pop and punch, giving the Japanese classic an Australian spin. I love eating fresh raw fish that has been tenderized with lime. you get the real flavor of the fish rather than the cooked version. http://www.sbs.com.au/food/programs/food-network/recipes/goldband-snapper-sashimi-soy-rice-wine-vinegar-finger-limes |
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malcolm Administrator
Posts : 5329 Join date : 2014-09-23 Age : 79 Location : Coppull, Lancashire
| Subject: Re: What's on your menu today Mon Feb 20, 2017 11:42 am | |
| Pork chops...slow cooked in casserole dish with onions, peppers, broccoli stems, and potatoes all cut into large chunks, seasoned with cumin, paprika and truffle salt and fresh herbs . |
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andsome V.I.P Member
Posts : 4525 Join date : 2014-09-24 Location : Burntwood in Staffordshie, ENGLAND
| Subject: Re: What's on your menu today Tue Feb 21, 2017 8:17 am | |
| Baked lightly smoked salmon fillets with roast spuds, carrots and peas. ----------------------------------------- Gustav Mahler is the finest composer who ever lived. |
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-pops- Member
Posts : 476 Join date : 2016-11-27 Location : Where Surrey, Sussex & Hampshire meet
| Subject: Re: What's on your menu today Tue Feb 21, 2017 8:57 am | |
| Sweet & Sour prawns with stir fry peppers, bean sprouts and sugar snap peas with Singapore noodles. |
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Guest Guest
| Subject: Re: What's on your menu today Tue Feb 21, 2017 6:12 pm | |
| Scrambled egg (American Style) with chips and Ground black pepper, pickled cabbage and mustard. |
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davo Senior Member
Posts : 3763 Join date : 2016-10-19 Location : OZ
| Subject: Re: What's on your menu today Tue Feb 21, 2017 8:29 pm | |
| well I just couldn't resist this Phang recipe Trinidadian Style Chicken Pelau Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons demerara sugar
- 8 skinless, boneless chicken thighs, cut into half
- 2 tablespoons green seasoning
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 heaped tablespoon Madras curry powder
- ½ teaspoon thyme
- 1 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dark soy sauce
- 1 carrot, diced
- 1 tbsp tomato ketchup
- 1 cup easy cook rice
- 200g canned gungo peas
- 250ml coconut milk
- 375ml chicken stock
- 2 small tomato, roughly diced
- Salt and pepper
- Chopped fresh coriander to garnish
Method Heat up a large non stick saucepan and add the oil. When hot, add the sugar and allow it to bubble until the sugar caramelises and turns a dark golden brown. Add the chicken and stir to coat in the caramel well. Cook for 2 minutes. Add the green seasoning and allow it to coat the chicken also. Next add the onion and the garlic, stir well. Sprinkle over the curry powder and stir well until you begin to smell the aroma. Now season with the thyme, Worcestershire sauce, dark soy and hot pepper sauce. Add the rice and stir well making sure each grain of rice is well coated. Now it’s time for the coconut milk, chicken stock, gungo peas and tomatoes. Bring the mixture up to the boil and then turn down the heat to a very gentle simmer. Place a lid onto the pan and allow it to cook until all the liquid has been absorbed and the chicken is cooked through and tender. Remove the lid and serve, garnished with freshly chopped coriander. what a fantastic dish and you can go steady or heavy on the curry powder - its up to you that's definitely a must for a wet rainy night and there's a video of Jonathan cooking the dish ! http://www.foodnetwork.co.uk/recipe/...g-keyword.html |
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| What's on your menu today | |
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