What's on your menu today

ourjimmy wrote:

Chicken to-night,specials,cauli,peas,and home made apple pie.

not lost so much yet Andsome---have a good night mate

No chance if you keep eating puddings.

Homemade spaghetti Bolognaise tonight with insalata pomadoro

Yesterday's silverside was excellent. The "green" vegetable we decided would be broccoli.

The remaining half of the meat will now be turned into (one of several possibles) beef hash.

Take the meat and an onion of about the same size. Cut into pieces that will fit into your mincer and mince using a medium size mincing plate. Mince the meat first then any remaining carrots from yesterday, then the onion. This ensures that all the meat goes through. Finally push through some stale bread - just enough to see it appear at the mincer exit. Any bits of bread that pass into the meat won't matter. If the meat is a bit sparse, allow some bread through - not too much though - to stretch it out.

The mix is very versatile and can convert to several new dishes.

Today I'm doing hash.

Take the minced meat mixture and mix with any leftover gravy/cooking liquor plus enough water/beef stock to make a just-flowing mixture. Add HP Sauce (brown sauce) to suit - you don't need much. It shouldn't be noticeable as a separate entity, just  a light spicy nuance. Season to suit - I like lots of pepper.

Simmer for half to one hour. Thicken if desired or necessary.

I'm having mine with roast spuds and the rest of the broccoli.

After last nights huge and delicious Cantonese meal at the bowls club annual dinner it is a plain mackerel sandwich for me tonight with thick slices of onion, 'Er indoors will have a fried egg sandwich.

Stir Fry Prawns today.

Raw king prawns were half price at Tesco the other day. Bought several packets for storage.

So, a packet of raw prawns, pack of mixed stir fry veg (with extra garlic & onion), a few cashew nuts and oyster sauce. Stir fried and served with Chinese noodles.

Tiger baps filled with Yorkshire ham.  'Er indoors will have slices of tomato on hers and I will have thick slices of onion, and have my tomatoes on the side of the plate.

I've noticed tiger bread/rolls/baps mentioned here. What do you consider is this bread?

I remember a few years ago when a tiger crust meant a crackly brown crust with a strong odour of sesame oil (and very nice it was too). What we get around here now masquerading as tiger bread is a flavourless imitation of the original comprising ordinary bread brushed with ordinary cooking oil before baking. It doesn't have a giraffe skin mottling, it doesn't have a dark, crackly surface nor does it have the extra aroma and taste of the original.

-pops- wrote:

I've noticed tiger bread/rolls/baps mentioned here. What do you consider is this bread?

I remember a few years ago when a tiger crust meant a crackly brown crust with a strong odour of sesame oil (and very nice it was too). What we get around here now masquerading as tiger bread is a flavourless imitation of the original comprising ordinary bread brushed with ordinary cooking oil before baking. It doesn't have a giraffe skin mottling, it doesn't have a dark, crackly surface nor does it have the extra aroma and taste of the original.

I get them from Morrisons.  They are not of the same standard that they were a few months ago, but better than white baps or wholemeal.  The appearance is different now from what you describe.

Burgers today.

I always make my own (you never know what goes into commercial ones).

Most successful are burgers made of minced steak. Nothing added, nothing taken away, just formed into patties by hand and fried in a minimum of fat.

You can add things like onion, garlic, chili etc but I think these are added as extras after cooking.

A nice  addition is to serve with chopped fried onion mixed with sweet chili sauce.

Serve on a  toasted soft wholemeal bun with salad.

Beef Olives. Roast potato's, Carrots, Peas, Broccoli, Baby Corn and a lovely beefy gravey. Yummy.

Sunday roast

Roast leg of dead lamb with roast spuds carrots and sprouts.

Cod fillet with a top crust of equal parts extra mature cheddar and breadcrumbs (with a few bits of chopped chive added) baked in the oven.

Served with watercress, rocket and tomato salad. Perhaps a few chips.

Chives grow in profusion in my garden but the frost has got at them by now. I freeze a stock of chopped chives for use in the winter. Likewise parsley. Don't try it with basil - it goes black and slimy.

For breadcrumbs, don't use those disgusting dried things available in tubs (or even worse the orange dyed ones). Make your own by allowing de-crusted bread slices to dry then crush in a mincer or blender or by hand with a rolling pin.