| 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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AlanHo V.I.P Member
Posts : 8798 Join date : 2016-10-16
| Subject: Re: What's on your menu today Thu Mar 02, 2017 1:22 pm | |
| Cutting back today - just a couple of cheese and ham rolls with my Chardonnay followed by fruit.. |
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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 Thu Mar 02, 2017 1:39 pm | |
| Lamb Moussaka with Avocado and green Salad. ----------------------------------------- ..
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The Beast V.I.P Member
Posts : 811 Join date : 2014-10-07 Location : Girona/Barcelona
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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 Fri Mar 03, 2017 7:54 am | |
| My usual Friday evening mackerel in olive oil sandwiches with this slices of onion, plus a couple of chopped tomatoes on the side. ----------------------------------------- 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 Fri Mar 03, 2017 8:11 am | |
| Something really simple tonight - takes me back to my student days - mushrooms on toast.
Button mushrooms fried in butter then a tin of Campbells mushroom soup added (DO NOT add the specified water - it is a thick sauce that is wanted). Heat all together and serve piled on toasted wholwheat (or multigrain) toast. |
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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 Fri Mar 03, 2017 9:10 am | |
| Steamed steak puddin's with chips and cauli/broccoli cheese. |
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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 Fri Mar 03, 2017 9:12 am | |
| The inevitable Friday Fish, Chips & Mushy Peas. ----------------------------------------- ..
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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 Fri Mar 03, 2017 10:14 am | |
| - -pops- wrote:
- Malcolm, did you grow your lemon from a pip or did you buy a grafted plant?
I grew a grapefruit tree from a pip some years ago. After about fifteen years of careful nurturing it eventually flowered and produced fruit.
The fruits were just like normal grapefruits in size and appearance but when opened up the flesh was about the size of grape, not a grapefruit surrounded by cotton wool - very disappointing. The plant and the flowers smelled nice, though. Here is a pic of a couple of lemons from my tree, I had a photo of my tree but I can't find it, I'll have to take another. |
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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 Sat Mar 04, 2017 7:36 am | |
| Do the lemons have a reasonable pith to juice ratio? That was the problem with my grapefruit plant - the fruits were the right size for a grapefruit but inside it was nearly all pith and the juicy part was about the size of a small grape (not grapefruit). |
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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 Sat Mar 04, 2017 7:53 am | |
| Tuna pasta bake with chilli tonight. This is my simple tomato sauce (detailed on these pages) - one tin of tomatoes worth one tin of tuna one red chilli (large, mild type) deseeded if you want, chopped one sweet pepper, chopped a few capers if you like them (optional)
Cook the chilli and sweet pepper in the tomato sauce until soft. add the tuna, roughly broken up. Add this to the cooked pasta (of your choice) and capers, if using. Mix and place in an ovenproof dish. top with grated cheddar and bake for about 25 - 30 minutes until bubbling and browned. |
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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 Sat Mar 04, 2017 7:53 am | |
| - -pops- wrote:
- Do the lemons have a reasonable pith to juice ratio? That was the problem with my grapefruit plant - the fruits were the right size for a grapefruit but inside it was nearly all pith and the juicy part was about the size of a small grape (not grapefruit).
Yes they are excellent, plenty of juice and flesh. Aldi have them in stock now at £14.99 |
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meerkat12 V.I.P Member
Posts : 2409 Join date : 2014-10-05 Location : South east England
| Subject: Re: What's on your menu today Sat Mar 04, 2017 11:59 am | |
| Not sure yet but may have some fish this evening |
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davo Senior Member
Posts : 3753 Join date : 2016-10-19 Location : OZ
| Subject: Re: What's on your menu today Sat Mar 04, 2017 9:31 pm | |
| thought I'd try another Jonathan Phang dish Trinidadian Chicken Pelau - a dish to die for! 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. I was hoping some would be left for tomorrow but no such look the vultures hovered around! |
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Ciderman V.I.P Member
Posts : 814 Join date : 2014-09-24 Age : 84 Location : Wairarapa New Zealand
| Subject: Re: What's on your menu today Sat Mar 04, 2017 10:44 pm | |
| for those that like sauce! When I was a QC supervisor at a Unilever Birdseye factory back in 1970, I found an old book in their library with some recipes from about 1860. like this:- Take 300lb of walnuts (brine soaked) 100lb of soy 50lb of anchovies 50lb Onions minced Simmer for 1 hour then add: 1lb of ground cloves 1lb of ground ginger ½lb of ground Mace ½lb of ground Black pepper. 100gallons of 20's vinegar Simmer for ½hour. You'll need a big pot! ----------------------------------------- Civilisation is a veneer, easily soluble in alcohol!
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davo Senior Member
Posts : 3753 Join date : 2016-10-19 Location : OZ
| Subject: Re: What's on your menu today Sat Mar 04, 2017 11:30 pm | |
| sounds tasty - well understand fractions could reduce it? |
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Ciderman V.I.P Member
Posts : 814 Join date : 2014-09-24 Age : 84 Location : Wairarapa New Zealand
| Subject: Re: What's on your menu today Sun Mar 05, 2017 12:02 am | |
| I've scaled a few of them down Davo. Things like mustard pickle (which I like) that starts off with "Take 25cwt of cauliflower........:-) ----------------------------------------- Civilisation is a veneer, easily soluble in alcohol!
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| What's on your menu today | |
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