Re: whats on the menu

by Kristy lee 5th December 2011, 6:19 am

tonight my daughter is having a "dinner date" with mum and dad. They are having her fav spaghetti bol.

I'm having a "dinner date" with my son and i hv done chicken breast wrapped in bacon with garlic butter. Also some vegies roasted in balsamic vinegar, olive oil, garlic and few other herbs. Yum yum can't wait

by Wilhelm Von Rhomboid 11th December 2011, 3:10 pm

Bollocks.

by freebird 11th December 2011, 3:57 pm

Whose?

by Wilhelm Von Rhomboid 11th December 2011, 4:50 pm

The ram I shot this morning.

by Wilhelm Von Rhomboid 12th December 2011, 12:29 pm

They were quite nice in the end, if not earth-shattering.

Am making haggis today from all his other soft parts.

by Wilhelm Von Rhomboid 14th December 2011, 12:41 pm

Gradually working our way through this sheep. Last night we had the mid-section:

whats on the menu - Page 19 P1010516

by mr_sfstk8d 14th December 2011, 3:18 pm

And might I add whats on the menu - Page 19 91347

by Wilhelm Von Rhomboid 14th December 2011, 4:15 pm

I am in the middle of roasting the sheep's head at the moment, although I shall forego posting a picture of same, as even I can see it might cause distress. Will be on my blog tomorrow though, LOL.

by Dandelion 28th December 2011, 3:24 pm

Tonight's menu features a few old friends. A welcome return for the rest of the joint of pork with apple and prune stuffing which DD1 roasted on Boxing Day (the day we didn't have any visitors, so we could have recipes with garlic in!). Then Christmas pudding takes a farewell bow. All fresh veg though, as the chickens had the leftovers (except the sprouts, which I had to clear off the lawn...!)

by Jaded Green 28th December 2011, 7:06 pm

Just eaten the last turkey sandwich. The rest of the turkey is going into the freezer and I shall get it out over the next couple of weeks. Carcase is boiling for stock

by Wilhelm Von Rhomboid 28th December 2011, 8:42 pm

We had a 14 bird roast for Christmas. Then a big ham. Then I got a stomach virus. LOL. karma.

by AngelinaJellyBeana 29th December 2011, 9:56 am

Today will see the last of the Xmas chicken in the form of soup

Nice organic free range chicken fed me, my mum and my nephew for Xmas lunch. Boxing day made chicken sandwiches for my mini picnic. Tuesday the rest of the meat in a dish covered with the left over gravy cooked in the oven topped with mashed swede & carrot
Yesterday simmered up the carcass, scraped all the last tiny bits off, added the last of the fresh veg (half a swede, couple of carrots, leek, spuds) and had that as stew and today with the left over liquid and bits of veg have added some barley and that is simmering away to make a nice thick broth!

by Dandelion 29th December 2011, 11:45 am

AJB - no-one could say you didn't get your money's worth out of that chicken!!

by Jaded Green 30th December 2011, 5:11 pm

Just about to deal with all the veg we have. Another Abel and Cole veg box arrived on Wednesday. Am making red cabbage for tomorrow night and parsnip soup, plus some other soup for tonight.

by Jaded Green 31st December 2011, 1:35 pm

Soup for lunch so just reduced soup options in fridge so that the turkey is all gone. Curried parsnip and lentil & carrot remain. Red cabbage is waiting to be reheated tonight.

by Dandelion 31st December 2011, 4:13 pm

Soup season here too - made soup from the world's smallest celeriac from the garden (so small that I had to use two! I blame the dry weather: they were watered every day but still struggled to grow larger than an apple.) It was celeriac and apple soup, so I used some of the Winter Greening apples I've been storing from the garden.
Lots of food still to eat here - our festive food will come in handy for the next festival at this rate!!

by polgara 3rd January 2012, 5:42 pm

Did hard boiled eggs in cheese sauce for tea. Very suprised when the OH said it was really nice, good I can now do it for a main meal sometimes.

whats on the menu - Page 19 887172

by AngelinaJellyBeana 5th January 2012, 1:01 pm

I did it all with another chicken cooked on New Year's Day dinner for me & DD. However instead of a veg stew and soup with barley, last night I made a Caldo Verde with the stock, some potatoes, savoy cabbage and chorizo Mmmmm and there's some left for me to have tonight

http://www.bbc.co.uk/food/recipes/caldoverdeportuguese_73565

whats on the menu - Page 19 887172

by Jaded Green 5th January 2012, 6:16 pm

More soup - using up contents of fridge and Abel and Cole box. Tonight's concoction contains, an onion, 3 carrots, half a butternut squash, 4 leeks of assorted sizes and two potatoes.

I've skipped next Tuesday's delivery.

Tomorrow we're having vegan cottage pie for lunch with green cabbage, the last of the red cabbage (cooked last Friday) and carrots.

Just trying to work out what to do with the ageing beetroot.

At least we all seem to be eating again.

by Wilhelm Von Rhomboid 5th January 2012, 6:52 pm

Had Coronation pheasant wraps. And made several bottles of mallard confit to go with the 9 teal I confited yesterday. Also bottle a litre each of concentrated duck and pheasant stock from the leftovers.

by Dandelion 5th January 2012, 8:07 pm

Jaded Green wrote:
Just trying to work out what to do with the ageing beetroot.

Is it raw? If so, peel it, chop into cubes about 1cm x 1cm, put onto a sheet of foil with a crushed clove of garlic, a sprig of rosemary or oregano or thyme, a sprinkle of salt and pepper and a little dribble of olive oil. Bake wrapped up in the foil for 40 or 45 minutes gas mark 6 when you're using the oven for something else. Gorgeous!! (And it'll keep in the fridge to be microwaved if you want to save it for a day or two.)

by Chilli-head 6th January 2012, 10:40 am

Some more beetroot suggestions:

Borscht
Beetroot gratin (sauce of creme fraiche, horseradish goes nicely, though colour is scary pink !)
Venison (or beef) and beetroot casserole; great rich taste and colour
Greek Παντζαροσαλάτα or beetroot salad See ->here<-
Beetroot dip - like hummus but purple, made with beetroot, garlic, a slice of stale bread, walnuts, red wine vinegar and olive oil - from Madhur Jaffery's World Vegetarian Cookbook.
Beetroot curry - Onion, spices, beetroot and tomatoes - from Madhur Jaffery's Indian Cookery

Did I mention that I like Madhur Jaffery's recipies a lot ?

by Jaded Green 6th January 2012, 11:28 am

Thanks am debating the diced and roasted and Borscht. May go for the former as may involve less work.

by polgara 6th January 2012, 11:40 am

Bacon onion & potato pie today. Yuuuuuuuuuuuuum

by Wilhelm Von Rhomboid 6th January 2012, 12:57 pm

Just had buttery carrot soup for lunch and sliced the venison prosciutto which disappeared before Christmas but is now mysteriously returned. A bit drier than I would have liked due to being hung too long but lovvely on the inside. really rich. Needs to be waffer thin though. Hurrah for the bacon slicer.
Have a couple of mutton hams to deal with this afternoon, but am toying with the idea of making vegetarian pasta bake for supper.
Fear not though, I'm sure I will snap out of it before suppertime.

by polgara 12th January 2012, 3:08 pm

Made 2 cottage pies & 2 lasagne today, trying to fill the freezer with ready mades for what may be to come in a few weeks.

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