The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!

Tarzana2

MissFlitworth wrote: »

We haven't had a Sunday Dinner (capital S, capital D) for a while so we remedied that today. Found a collar joint of pork in Tesco, never cooked that before and it was a tenner for 2kg, so stuffed it full of Bazmo's sausage stuffing, trussed it up and slow roasted it in cider. Then beef dripping roasties, roast carrots and creamed spinach. I am in pain. Happy, happy overstuffed pain.

Where did you get the beef dripping? Did you make it yourself? If so, how did you do it and how long did it keep? Thanks!

MissFlitworth

We go up to Sainsburys every so often and pick up beef dripping there, T. The current batch we've had for about a month and a half. You can get it in Avoca as well, from Jame's Whelan butchers, if you have one handy to you

Tarzana2

Mystery Egg wrote: »

I seared the fat til it was golden, then gave them 30 seconds a side, wrapped them up in tinfoil and set aside in a warm place.

30 seconds only. :eek: Were they thin?

I overdid my lamb loin chops a bit. They were on the bone which always throws me a bit when it comes to timings.

kylith

Korma: chicken, cauliflower, chickpea. And homemade flatbreads. Tasty tasty.

Dizzyblonde

Tonight we had roast chicken, stuffing, hasselback potatoes, shredded cabbage and gravy. No mash here either. Forgot to take a photo until it was half eaten and messy, which was a pity because I was dying to show off my beautiful hasselbacks.

Spanish Eyes

Had a cottage pie in the freezer, so naturally I defrosted it! It was just the meat bit, made the spud topping separately today, in time for the rugby match. Lashed loads of cheese ( mature cheddar and the remains of a bit of parmesan) on top. Buttered carrotts, marrowfat peas, roasties that I had half prepared and frozen.

OMG it was so good. We are stuffed to the gills. It's Autumn now, so we are allowed comfort food for the gods.

Is that OK? lol

Shenshen

I had a bit of time yesterday, so decided to make some marinated tofu, and a teriyaki vegetables and cashew nut stir fry to go with.



And some fresh, warm, soft cinnamon buns for dessert

The Hill Billy

Friday night was the usual pizza night in the Billy household. So, not being a pizza fan I had the usual conundrum - what can I make for myself that's nice, quick & tasty?

I got home from work - the pizzas were going in the oven & HB Jr II piped up -"Hey Dad, what are you having for dins?"
"I'm having chilli beef ramen noodle soup."
Well, there was uproar!
"Ah, Dad - we'd love that. But it's pizza night. Can you make the soup tomorrow instead?! Please, please, pretty please!"

So, at the end of a hard week at work, yours truly ended up having a ham & cheese toastie for dinner on Friday. The soup on Saturday was fabulous though!

Roast chicken & all the trimmings yesterday, & I have a pot of fragrant, herby soup made from the leftovers (chicken, roasted veg, stuffing & gravy) ready for dinner this evening with a few buttery crusty rolls.

NormalBob Ubiquitypants

*wants to go to HB's house for all of the meals being served.

leahyl

Everybody in this forum is such a good cook!! Except me.... I have no imagination lol

The Hill Billy

leahyl wrote: »

Everybody in this forum is such a good cook!! Except me.... I have no imagination lol

Would you go on outta that! Sure isn't that why we have The Cooking Club? And I spent ages (ok, a coupe of hours) putting them all into nice neat categories for easy look-up.

Whispered

leahyl wrote: »

Everybody in this forum is such a good cook!! Except me.... I have no imagination lol

Hi 0/

Terrible cook. As for baking. Even worse.

StripedBoxers

Lamb stew for us tonight.

It has been simmering on the hob for a while now, the kitchen smells delicious.

KatW4

leahyl wrote:

Everybody in this forum is such a good cook!! Except me.... I have no imagination lol

Me too. I just love reading about everyones dinner is and salvating while I eat the same thing again

Mrs Fox

The Hill Billy wrote: »

Would you go on outta that! Sure isn't that why we have The Cooking Club? And I spent ages (ok, a coupe of hours) putting them all into nice neat categories for easy look-up.

Thanks be to God you brought this up. Would you also kindly update this year's cooking club? I was too afraid to ask before

homemadecider

Tonight we had jerk chicken drumsticks and sticky rice mixed with onion, mushroom and sweetcorn. We may have had cheesecake for afters.

the beer revolu

Gregan's Castle dinner for us tonight.
Pretty excited!

MissFlitworth

Mrs Fox wrote: »

Thanks be to God you brought this up. Would you also kindly update this year's cooking club? I was too afraid to ask before

This one is my fault! I have a half completed spreadsheet & I will get it sorted tonight or tomorrow

Merkin

Made a moreish fish pie this evening. Served with lots of brocolli and it means tomorrow's dinner is sorted. Yay.

Spanish Eyes

Merkin wrote: »

Made a moreish fish pie this evening. Served with lots of brocolli and it means tomorrow's dinner is sorted. Yay.

That looks absolutely divine. Any invites to yours

Merkin

Spanish Eyes wrote: »

That looks absolutely divine. Any invites to yours

Any time! Considering I cook such gargantuan portions there's probably enough for everyone in the thread

Mystery Egg

Tarzana2 wrote: »

30 seconds only. :eek: Were they thin?

I overdid my lamb loin chops a bit. They were on the bone which always throws me a bit when it comes to timings.

They were fairly standard, just the little loin chops, bone on. But the fat had been well and truly crisped, 30 seconds was all they needed. After sitting in a warm place and then going back in the pan for a good coating of the port sauce, they were barely medium - approaching well done I'd say!

Beige dinner tonight, with a hint of green. Chicken kiev, veggie quarter pounder (the kind with mashed veg wrapped in breadcrumbs) and two kinds of peas - sugar snap and petit pois. Was lovely actually. :pac:

angeldelight

Merkin that looks so good!

Zelda247

StripedBoxers wrote: »

Lamb stew for us tonight.

It has been simmering on the hob for a while now, the kitchen smells delicious.

On the subject of Lamb stew ... do you cook with the spuds in? I usually do mine in the slow cooker with the spuds in but when I reheated the 2nd portion from frozen last time the spuds tasted a bit awful not sure why that was... or all in all do people think its better to cook a stew the old fashioned way in the pot for a couple of hours on low?

Taboola

Bit of a random one last night. I made potato gratin the night before so had that with grilled pork chops seasoned with salt/pepper and picked up this bag of frozen veg with green curry sauce in Tesco to try.



I've two pork chops left over for tonight. Any suggestions what I should do with them/have with them?

leahyl

The Hill Billy wrote: »

Would you go on outta that! Sure isn't that why we have The Cooking Club? And I spent ages (ok, a coupe of hours) putting them all into nice neat categories for easy look-up.

Would be a Michelin starred chef if I had a place of my own tHB Too difficult when I live with the rents

Anyway, I will keep gathering all the cookbooks for future:pac:

javagal

Big giant Tuesday roast(only roasties here, mash sucks!)
Cannot move

StripedBoxers

Zelda247 wrote: »

On the subject of Lamb stew ... do you cook with the spuds in? I usually do mine in the slow cooker with the spuds in but when I reheated the 2nd portion from frozen last time the spuds tasted a bit awful not sure why that was... or all in all do people think its better to cook a stew the old fashioned way in the pot for a couple of hours on low?

I have done lamb stew in the slow cooker once and wasn't a fan of it.

I much prefer it simmered on the hob for maybe 3-4 hours. Much nicer.

I also cook it with spuds in, however, I don't recommend reheating the spuds because they are kinda soggy and just not that nice.

If reheating the stew I would definitely boil fresh potatoes for it, and when they are cooked, I would then dry them out (either in the oven or on the hob) and then once dried, I peel and slice them, and then put them into the stew while it is reheating and it is much nicer.

TeletextPear

Monday roast is the new Sunday roast! (We also had a roast on Sunday, but that's beside the point :P ) Last night was roast lamb, gravy from the juices, mint jelly, baked baby potatoes, carrots and peas. Twas only gorgeous.
Might go out for dinner tonight, keep the extravagance going. (And I've got Dunnes sausage rolls in the fridge for when the wheels eventually come off the extravagance train!)

RentDayBlues

Cottage pie tonight, served with sweetcorn as there were no peas in the freezer! No pics as it wasn't pretty but delicious