What's on your menu today

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.

-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

Not sure yet but may have some fish this evening

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!

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! 

sounds tasty - well understand fractions could reduce it?

I've scaled a few of them down Davo. Things like mustard pickle (which I like) that starts off with "Take 25cwt of cauliflower........:-)

can you  give us a description of the taste of the sauce before I experiment with such large quantities?

:;smile: Each to his own Davo but just scale down by percentage. I never did try the walnut sauce but some of the others were great.

Beef slices braised with leeks. Served with saute potatoes, carrots & pointy cabbage (with caraway).

Spanish tortilla.
Potatoes, onions, peppers, mushrooms, bacon etc cooked together in large fry pan three beaten eggs added near the end of cooking time.

I'm not cooking today - banished from the kitchen

All I know is she got two chicken breasts from the freezer last night and bought some ham, shallots, Philadelphia cheese and double cream yesterday and asked me if we have any masala or madeira wine in the wine store.

Toda good old fashioned roast chicken with all the usual trimmings

Griddled fresh tuna and salad today (if we can get tuna, otherwise some other fish)

No tuna today so it's now cod fillets.

Pork chops and apple sauce,with roast spuds,carrots and spring greens.