Re: What's for supper?
Posted: Tue Nov 03, 2020 3:54 pm
Steak & kidney pud tonight. 
You can the kid out of the boarding school, but you can't take the boarding school out of the kid.
Page 15 of 19
Re: What's for supper?
Posted: Wed Nov 04, 2020 3:53 am
Re: What's for supper?
Posted: Wed Nov 04, 2020 3:45 pm
Re: What's for supper?
Posted: Thu Nov 05, 2020 7:24 pm
(Dr Chris’s) Hoppin’ John.
Re: What's for supper?
Posted: Fri Nov 06, 2020 6:03 am
I'm going to try a different way of making fish cakes, not bound together with potato or breadcrumbs, but with a shrimp mousse. If it works, I'll put the recipe up in the Cook's Diary.
Re: What's for supper?
Posted: Fri Nov 06, 2020 8:25 am
a recent episode of great british bake off had contestants doing cornish pasties....ive been thinking about them for days, and of course the torture will continue as there isnt a bakery 100 miles from here that makes themSteak & kidney pud tonight.
clive
Re: What's for supper?
Posted: Fri Nov 06, 2020 8:28 am
p.s....i mention the cornish pasty only because growing up the weekly dilemma at the bakery was; cornish pasty or steak and kidney pie?? Throw sausage rolls into the mix and its head exploding stuff hahahahahah
clive
clive
Re: What's for supper?
Posted: Fri Nov 06, 2020 10:47 am
fallingwickets wrote: ↑Fri Nov 06, 2020 8:28 am p.s....i mention the cornish pasty only because growing up the weekly dilemma at the bakery was; cornish pasty or steak and kidney pie?? Throw sausage rolls into the mix and its head exploding stuff hahahahahah
clive
not to mention belly busting. There’s nothing more (ful)filling than a good Cornish pasty; sausage rolls are right up there too.Re: What's for supper?
Posted: Fri Nov 06, 2020 12:51 pm
Cornish pasties are easy. I hope I have put up a recipe here, but if not, just ask. The new version of fish cakes is about to go live, but don't get your hopes up unless you enjoy cooking all day long!
Re: What's for supper?
Posted: Sat Nov 07, 2020 8:11 am
Thanks Chris. I just now finished reading your fish cakes recipe and all i can say is: rather you than me 
Im sure they were delicious
clive
Im sure they were deliciousclive
Re: What's for supper?
Posted: Sun Nov 15, 2020 8:19 pm
Baked pork chops, mashed potatoes and gravy, steamed broccoli. Had a couple of guests and it was a nice evening.
Re: What's for supper?
Posted: Mon Nov 16, 2020 5:27 am
Curried chicken pot pie with green peas and carrots.
Re: What's for supper?
Posted: Mon Nov 16, 2020 7:51 am
Green split pea soup with ham and corn bread.
Re: What's for supper?
Posted: Mon Nov 16, 2020 8:12 am
Last might I made mashed potatoes with butter, milk, garlic and black pepper. Then softly scrambled eggs (a generous three each), and when nearly done, mixed in diced smoked salmon. Place on top of mashed potato, dress with thin shreds of lettuce and serve with - you'll never guess! - cranberry sauce!
Re: What's for supper?
Posted: Mon Nov 16, 2020 7:18 pm
It sounds wonderful, Chris, up until the cranberry sauce. Just not my thing.
I take it Pippa wasn't home with you for dinner.
- Murray
I take it Pippa wasn't home with you for dinner.
- Murray
Re: What's for supper?
Posted: Tue Nov 17, 2020 8:23 am
i had plans for chili and rice but after reading im doing chili and mash
clive
clive
Re: What's for supper?
Posted: Tue Nov 17, 2020 10:50 am
I'm doing a little fusion experiment today - my stomach isn't up to a chili, so instead of my usual mix of red chilli, paprika and mustard powder, I crossing the ingredients of a chili with those of a Spanish red kidney bean stew, like Alubias de Cantabria. It starts out as the latter but takes a swerve into the chilli at the end.
Pressure cook two cups red kidney beans for 40 minutes, drain.
Make a stock by roughly chopping some carrots, an onion and a couple of sweet peppers, cover with water and simmer for 20 minutes. Drain, keeping the stock and the vegetables.
Take a handful of the cooked beans, a handful of the vegetables and maybe half a cup of the stock and blend together (this will thicken the dish)
In a big frying pan, I use a wok, fry some chopped garlic in olive oil for a couple of minutes so it just begins to brown.
Add your minced beef or fake meat, stir and next add the blended mixture, followed by the rest of the cooked beans, the vegetables and some of the stock. Also a large tin of diced tomatoes.
Now to season: salt, black pepper, 1tsp smoked paprika and 1tsp ground cumin. Taste and adjust. This is going to taste slightly smokey and curry-ish, but not be hot like a chili. I wanted a little fruitiness too, so I cheated and added a dollop of HP Fruity Sauce, and a couple of TBSP of ketchup.
You can simmer for half an hour or so, adding more stock if you think it's too thick - actually, depending on what you want, you can make it thinner, like a chunky soup and serve with bread, or thicker like a stew with potatoes, or as thick as chili on rice. If you have it, some fresh parsley or cilantro on top would go well. Mine is about to start simmering down to the desired thickness:
Pressure cook two cups red kidney beans for 40 minutes, drain.
Make a stock by roughly chopping some carrots, an onion and a couple of sweet peppers, cover with water and simmer for 20 minutes. Drain, keeping the stock and the vegetables.
Take a handful of the cooked beans, a handful of the vegetables and maybe half a cup of the stock and blend together (this will thicken the dish)
In a big frying pan, I use a wok, fry some chopped garlic in olive oil for a couple of minutes so it just begins to brown.
Add your minced beef or fake meat, stir and next add the blended mixture, followed by the rest of the cooked beans, the vegetables and some of the stock. Also a large tin of diced tomatoes.
Now to season: salt, black pepper, 1tsp smoked paprika and 1tsp ground cumin. Taste and adjust. This is going to taste slightly smokey and curry-ish, but not be hot like a chili. I wanted a little fruitiness too, so I cheated and added a dollop of HP Fruity Sauce, and a couple of TBSP of ketchup.
You can simmer for half an hour or so, adding more stock if you think it's too thick - actually, depending on what you want, you can make it thinner, like a chunky soup and serve with bread, or thicker like a stew with potatoes, or as thick as chili on rice. If you have it, some fresh parsley or cilantro on top would go well. Mine is about to start simmering down to the desired thickness:
- IMG_0727.jpg (156.16 KiB) Viewed 8029 times
Re: What's for supper?
Posted: Wed Nov 18, 2020 5:46 am
That looks and sounds really good, so I’ll give it a try. When I moved to Texas one of the first culinary taboos I learnt was that there are no beans in chili. After living there for 10 years, however, I still like beans in my chili, but I’d never tell my Texian friends and neighbours this.drmoss_ca wrote: ↑Tue Nov 17, 2020 10:50 am I'm doing a little fusion experiment today - my stomach isn't up to a chili, so instead of my usual mix of red chilli, paprika and mustard powder, I crossing the ingredients of a chili with those of a Spanish red kidney bean stew, like Alubias de Cantabria. It starts out as the latter but takes a swerve into the chilli at the end.
Pressure cook two cups red kidney beans for 40 minutes, drain.
Make a stock by roughly chopping some carrots, an onion and a couple of sweet peppers, cover with water and simmer for 20 minutes. Drain, keeping the stock and the vegetables.
Take a handful of the cooked beans, a handful of the vegetables and maybe half a cup of the stock and blend together (this will thicken the dish)
In a big frying pan, I use a wok, fry some chopped garlic in olive oil for a couple of minutes so it just begins to brown.
Add your minced beef or fake meat, stir and next add the blended mixture, followed by the rest of the cooked beans, the vegetables and some of the stock. Also a large tin of diced tomatoes.
Now to season: salt, black pepper, 1tsp smoked paprika and 1tsp ground cumin. Taste and adjust. This is going to taste slightly smokey and curry-ish, but not be hot like a chili. I wanted a little fruitiness too, so I cheated and added a dollop of HP Fruity Sauce, and a couple of TBSP of ketchup.
You can simmer for half an hour or so, adding more stock if you think it's too thick - actually, depending on what you want, you can make it thinner, like a chunky soup and serve with bread, or thicker like a stew with potatoes, or as thick as chili on rice. If you have it, some fresh parsley or cilantro on top would go well. Mine is about to start simmering down to the desired thickness:
IMG_0727.jpg
Now that I’m back in Canada I’m free to do as I wish. 
Re: What's for supper?
Posted: Wed Nov 18, 2020 5:57 pm
Simple French Dip tonight.
Chris
Chris
Re: What's for supper?
Posted: Thu Nov 19, 2020 8:17 am
read about mississipi roast yesterday and of course had to give it a whirl....cooking as we 'speak' I cant wait to try it.
https://www.southernliving.com/dish/cla ... ippi-roast
clive
https://www.southernliving.com/dish/cla ... ippi-roast
clive