patrick
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Ugly bag of mostly water
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Post by patrick on Jan 5, 2022 18:16:24 GMT
Curry made by my Mum. It wasn't good, bless her.
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H-alphaFox
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Post by H-alphaFox on Jan 5, 2022 18:22:35 GMT
I'm doing Texasish style no bean chilli with the leftover smoked prime rib. It is very good on tasting and I did leave that silly hot sauce out so not too hot.
The wife made a nice loaf of bread which is still warm so cold butter on the warm bread and dipped in the chilli promises to be good.
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Deleted
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Post by Deleted on Jan 5, 2022 18:45:34 GMT
Love a no bean chili and doing it with smoked prime rib sounds incredible. I did one with a smoked chuck roast once and it was stellar.
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H-alphaFox
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Post by H-alphaFox on Jan 5, 2022 19:46:57 GMT
It's the single best use for leftover roast beef I reckon.
Last one I did was with a brisket and it's probably the best use for a brisket I have encountered.
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Post by Nemesis on Jan 5, 2022 19:54:57 GMT
Sausages on a bed of onions in the oven for about 40 mins; once cooked the onions go into the gravy saucepan for a bit of reduction. Sweet potato mash with garlic and seasoning and tender stem broccoli.
Leftovers for lunch tomorrow !
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Lizard
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Post by Lizard on Jan 7, 2022 6:54:55 GMT
BBQ. Got some real fancy middle-class sausages and they were amazing. Accompanied with potato salad, non-potato salad, a hunk of smoked cheese and some tandoori chicken skewer things.
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Post by dfunked on Jan 7, 2022 8:12:40 GMT
I need to figure out a decent sausage supplier. Had a great one at a local farmer's market and stocked up my freezer every month, but we've moved too far away now.
They're great for one pot/one tray meals.
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スコットランド
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Delicious gruel
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Post by スコットランド on Jan 7, 2022 8:18:52 GMT
That’s me in the mood for some posh sausage now…
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Binky
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Post by Binky on Jan 7, 2022 8:46:06 GMT
Our local butchers does excellent sausages, their marmite and cheese sausages are superb!
Tonight is fajita night, the kids love fajitas and it fits the Friday feels nicely.
Trying to think of something for tomorrow but I'm drawing a blank, what have people got planned?
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Deleted
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Post by Deleted on Jan 7, 2022 9:38:16 GMT
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Post by freddiemercurystwin on Jan 7, 2022 10:51:34 GMT
Aye, our local butchers (actually they're a small chain) are great for sausages, all their other stuff is actually not very good and ridiculously expensive but the sausages are great and sometimes they do some cracking deals, on a side note I happen to get some out freezer last night and for fun got the boys to guess how many we had, seems we have 64 in there.
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Deleted
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Post by Deleted on Jan 7, 2022 17:50:31 GMT
I need to figure out a decent sausage supplier. Had a great one at a local farmer's market and stocked up my freezer every month, but we've moved too far away now. They're great for one pot/one tray meals. The sausage man does great variety of German sausages. Not cheap mind. |
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Post by Dougs on Jan 7, 2022 17:55:34 GMT
I need to figure out a decent sausage supplier. Had a great one at a local farmer's market and stocked up my freezer every month, but we've moved too far away now. They're great for one pot/one tray meals. I used to buy all mine from the (massive) farmer's market near my sister's in Norfolk. They were divine. Then all of a sudden, he stopped going to the market and we have no idea what his name was or what town he was from. Yet to fine anyone as good - closest I've found is some from Tesco, amazingly enough. Jalfrezi tonight, a Rafi special. |
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H-alphaFox
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Post by H-alphaFox on Jan 8, 2022 9:06:09 GMT
Tough to get a decent sausage over here, they have no idea how to make a proper ones.
We were ordering some good ones from an Irish butcher but think that maybe they died as 6 months ago they cancelled an order stating health issues and the website doesn't exist anymore.
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patrick
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Ugly bag of mostly water
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Post by patrick on Jan 8, 2022 13:12:07 GMT
Gonna do a lasagne later. Any tips or tricks to make it taste a bit more interesting than your usual run-of-the-mill plate? Realised i've never actually made one before, oddly.
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Deleted
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Post by Deleted on Jan 8, 2022 13:14:14 GMT
Use pork and beef mince, a bit of red wine vinegar in with the meat and a pinch of nutmeg in there as well.
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Post by Dougs on Jan 8, 2022 13:14:15 GMT
All down to the bechemel cheese sauce imo. Get that nailed and you're golden.
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patrick
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Ugly bag of mostly water
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Post by patrick on Jan 8, 2022 15:12:26 GMT
I'm gonna definitely save these tips for next time when I actually have the ingredients to hand to actually make something other than your basic lasagne. I basically eye-balled it so we'll see how it turns out. Only had beef mince and only had cheddar cheese so it's gonna be a bit bare-bones.
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Post by Danno on Jan 8, 2022 15:13:06 GMT
I know this won't help this time, but ideally make the ragu the day before and cook that slooowwwwwly. +1 to to the tips above (although I've never tried nutmeg in it, will give that a go)
I usually make a massive batch of it to make a lasagne, a bolognese and a chilli
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EMarkM
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Well, quite...
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Post by EMarkM on Jan 8, 2022 15:35:09 GMT
Yeah, nutmeg for bolognese/lasagne sauce. Also milk; trust me.
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Post by Dougs on Jan 8, 2022 15:40:12 GMT
Nutmeg is a new one for me too. On a similar theme, bog standard spag bol tonight but my wife cooked it.
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Post by dfunked on Jan 8, 2022 15:58:52 GMT
Yeah, nutmeg is a good one for a lasagne's bechamel. Now all I want is a nice thick wedge of lasagne for dinner!
Different types of mustard are nice to try to experiment with for mac and cheese/cauliflower cheese too (plus you can put a spoonful aside for later...).
Making a bechamel sauce from scratch and getting the thickness just right with no lumpy bits has to be one of the most satisfying feelings when cooking.
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スコットランド
Junior Member
Delicious gruel
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Post by スコットランド on Jan 8, 2022 16:00:34 GMT
Making sushi tonight but I'm going to do a slow cooker bolognese, maybe overnight for tomorrow lunch.
/Wonders if there will be enough leftovers for a lasagna....
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Deleted
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Post by Deleted on Jan 8, 2022 16:05:29 GMT
Yeah, nutmeg for bolognese/lasagne sauce. Also milk; trust me. Yep, full fat is the one to use. Fresher the better. |
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Post by 😎 on Jan 8, 2022 16:06:05 GMT
I know this won't help this time, but ideally make the ragu the day before and cook that slooowwwwwly. +1 to to the tips above (although I've never tried nutmeg in it, will give that a go) I usually make a massive batch of it to make a lasagne, a bolognese and a chilli Yesss, this. Have it bubbling away all day. And just do a basic recipe for now, then fine tune it as you get the basics down. I’ve got a great sauce recipe that involves roasting the tomatoes and garlic then hand peeling them, but absolutely nothing wrong with also using a can of peeled/crushed/chopped san marzanos or whatever. |
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Deleted
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Post by Deleted on Jan 8, 2022 16:07:08 GMT
It's stupidly hard to find San marzano's in the UK for some reason. Best bet is usually Waitrose.
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Post by Danno on Jan 8, 2022 17:07:04 GMT
It's stupidly hard to find San marzano's in the UK for some reason. Best bet is usually Waitrose. Ocado stock them but they're ludicrously expensive |
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Post by Dougs on Jan 8, 2022 17:49:59 GMT
Even Napolina Tom's have gone up 25% in the last few weeks.
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EMarkM
Junior Member
Well, quite...
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Post by EMarkM on Jan 8, 2022 17:59:21 GMT
My desperately non-authentic risotto tonight. Please don’t hurt me; we enjoy it.
Cook up your rice in your Instant Pot, with water, butter and strong chicken stock.
Use your wok to fry chicken, bacon and mushrooms. Plenty of black pepper and parsley. Add peas and sweetcorn. Add the cooked rice to finish it all off.
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Post by Danno on Jan 8, 2022 18:26:06 GMT
Oh, chicken rice ;D
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