What's on your menu today

malcolm wrote:

Stir-fried yesterday's roast chicken with mushrooms and satsumas in a lemon and ginger sauce with fried rice.

Sounds very nice!

Lamb Chops with a few oven chips and a little bit of Liver for me tonight. I usually cook the liver in the gravy and pour it over the whole lot when I'm done. Lovely.

Outdoor reared pork steaks, not a relative of sags, with apple sauce, roast spuds, carrots and peas.

Wednesday is what I call a free night. No set Menu. Not quite decided yet what I'm haveing, so will get back to you later.

I've been given a whole beef fillet - an enormous lump of meat. We are given one every Christmas but this year it seems twice as big as normal.

So steak today, steak tomorrow, steak the next day, steak the day after - - - -

Not really. We will use it wisely and truly enjoy the deliciousness of a beef fillet.

Today we will have sizzling beef in oyster sauce, stir-fry veg and a few chinese noodles. This will take care of the small end pieces of the fillet. Slice very thin and place in a very hot cast iron pan. It cooks in almost no time. Add oyster sauce, mix and serve whilst still sizzling. As this cooks so quickly, ensure the stir fry and noodles are ready and waiting.

the psychology of eating - a tasty morsel?

how and why we eat


type in your height and weight either in metric or old english! and find your BMI compared to the ideal

My idel BMI

oops spell check!

let the feasting begin - yesterday was just tasters - a few morsels. Today as I sat on the patio with a fan playing on me [not with me] my DIL was in the background cooking some Singapore noodles Thai style - I had to refuse a second bowl!  The thought of cornflakes or porridge is a little off putting

It rained for most of the night and today is overcast and humid but that's life in the antipodeas!

Steak & chips tonight with fried onions and frozen peas.

Ostrich burgers tonight with fried onions curly fries, peas and sweetcorn.

well the menus just meld into the day! - for lunch chicken with coconut milk with galang soup or the other way around  - papaya salad  and deep fried chicken wings washed down with bourbon

then for dinner:

english spinach fried in oyster sauce
deep fried belly pork
deep fried prawn cutlets with own dip
pattaya salad

all cooked and served by Thai Chef!

sorry but I am much too full!!

Mmm that sounds yummy, davo. 

We usually have 'brunch' around mid-late morning, then an evening meal between 7 and 8pm.  I couldn't manage 3 meals a day!

This morning I made a 3-egg omelette each - I then find all the odds & ends to use up from the fridge.  Today was mainly meats, including Salami, Serrano ham and Brunswick smoked ham and a sprinkle of cheese on top. 

Tonight, it will be homemade chilli con carne with spiced butter and accompanied by boiled rice and a fresh 'green' of some kind.  The spiced butter is very useful because it can be added both at the end of cooking and on the recipients plate - hence the flavour can be as mild or strong as one wishes. 

The Beast wrote:

....A shed load of vino will also be consumed.

     
          Mine is a large white.  

was discussing the partaking of meals yesterday with the lad. People sometimes say to him with your wife cooking all day you should be overweight - but he explains, we nibble like sparrow from many dishes and unless you pack it with rice it's tasty but not over filling. whereas europeans and yanks tend to eat large meals until they get a real full feeling

Friday is our usual sandwich night.  Canned mackerel as usual for me with thick slices of mild onion.  Fried egg sandwich for 'Er indoors.

"English" kedgeree today. Made with smoked haddock, rice, butter, S&P topped with poached eggs.

The smoked haddock is from a local smokery and is a slightly off-white colour, not that ghastly glow-in-the-dark-yellow commercial stuff. I poach the fish in water acidified with lemon juice, not milk as is the norm. This stops any persistent fishy smell in the kitchen. I use the same water to poach the eggs, the acid holds the eggs together - much the same effect as adding vinegar to the poaching water but without the acetic taste (faint as that may be, I can usually detect it).

I say English kedgeree as I understand the original is an Indian dish made with lentils rather than fish.