What's on your menu today

Chicken & leek pie with a herb suet pastry crust.

'Er indoors is outdoors again with her friend for lunch so it's....
Homemade chicken biryani curry today for me and two poppadoms.

Pork chops and apple sauce, with roast spuds, carrots and sprouts.

Just eaten my biryani and it was delicious, much better that I expected, I will definitely do that again

This evening.....Jacket potatoe, Quiche Loraine and Cheese Ravioli

Fish, green beans, carrot  and small potatoes with a Canarian  condiment.  Yummy

There's still some chicken so it's curried chicken today. Not decided which type of curry yet.

Beef stir fry with noodles

Cheese and ham toasties  with Tom ketchup  :piggy:

An Asda pre-prepared curry with either potato or fresh green beans mixed with it. Asda curries are pretty good and this week, there were lots of them on the 'To clear' shelf. I bought four for freezing.

We had chicken casserole with some chips from the chippy

Obviously couldn't get real Janpanese cod but this was very delicious. Yes I know chucking things in the micro is quick and handy but there is so much more pleasure in the full monty!



Japanese Cod
Ingredients:

• 1 cup granulated sugar
  
• 1¼ cups white miso (available in some refrigerated sections and at Asian markets)
  
• 1/2 cup sake
  
• 1/2 cup mirin (Japanese sweet rice wine)
  
• Four 6–ounce black cod fillets (also called sablefish) or salmon fillets
  
• 1 garlic clove, thinly sliced
  
• 1½ tablespoons unsalted butter
  
• 1 pound mixed mushrooms, such as oyster and shiitake, cleaned and thinly sliced
  
• 1½ teaspoons fresh lemon juice
  
• 2½ teaspoons soy sauce
  
• Salt and freshly ground pepper
  
• Nonstick cooking spray or olive oil
  
• Steamed white rice
  

Ready when you are
The cod gets tastier as it marinates, so make it ahead and refrigerate for up to 2 days before grilling.
Directions:

1. In a medium saucepan over medium-high heat, whisk together the sugar, miso, sake and mirin. Bring the marinade to a boil, then remove from the heat, transfer to shallow dish and let cool completely. Add the fish, covering it with the marinade, and refrigerate at least 30 minutes or up to 2 days.
   
2. In a small saucepan, bring a few cups of water to a boil. Boil the garlic for 2 minutes and drain on paper towel. In a large skillet over medium heat, cook the blanched garlic in the butter until golden, 2 minutes. Add the mushrooms and cook until golden, about 10 minutes. Add the lemon juice and soy sauce and season to taste with salt and pepper. Keep warm.
   
3. Cover a grill liberally with the nonstick cooking spray and heat medium-high. Grill the fish, turning once, until cooked through, about 3 minutes per side. Serve with the buttered mushrooms and rice.
   

Tonight as usual I will just have my Friday night favourite sandwiches. Canned mackerel in olive oil with a little vinegar added on Burgen bread, with thick slices of onion and a couple of tomatoes .

It's cottage pie for us today....maybe with beans, maybe with cauli and broccoli and carrots

Yesterday's curry was buttered chicken - sauce from a jar. It was good.

Today is loosely based on http://www.bbc.co.uk/food/recipes/bean_and_rice_burrito_33565

this evening 8 hrs ahead of yuz lot I decided to try one of our locally advertised recipes - advocado and glazed pork rice noodles!


Preparation: 40 minutes (inc marinating)
Cooking: 25 minutes
Serves 4
600 g pork backstraps
¾ cup plum sauce
2 tblspn canola oil
2 x 400 g packets fresh flat rice noodles
16 cm piece ginger, peeled and grated
½ cup soy sauce
½ bunch shallots, trimmed with pale ends cut into 2cm lengths
2 avocados, peeled, deseeded and diced
1 bunch coriander, washed
½ cup sweet chilli sauce
 
Marinate pork in plum sauce for 30 minutes. Heat the canola oil in a wok over high heat. Add the pork and seal on all sides until the plum sauce has caramelised and blackened on the edges. Remove from heat, cover with foil and allow to rest for 5 minutes before slicing thinly. Meanwhile, cook the rice noodles as per packet directions. Place in a large mixing bowl. Add the ginger, soy sauce, shallots, avocado, coriander and sweet chilli sauce. Toss to combine and top with sliced pork to serve.