Off Topic Distancing special - what are you eating tonight?

Simple wholemeal pitta breads filled with sweet chilli chicken and mixed salad. Rhubarb cumble and custard very yummy...

 

Turkey fillets on steamed carrots and leeks with rice.....

Finished off the red wine from last night and then helped out Mrs TR finish off a bottle of sauvignon blanc rose from kiwi country....more of a blush than true rose but very pleasant.....

 

There's at least two other roasting tin books as well by the same author?
One get vegetarians and one for people like other countries food

 

Ok the rack of lamb on crushed potatoes, onions and garlic with al dente carrots and runner beans, mint sauce and red currant jelly was a ****ing triumph, if I say so myself.

And combined with this

extra good.

 

Tonight it was an 8 hour slow cooker Beef and Ale stew made with onion, Chanteney carrots, Spitfire ale, tomato puree plus herbs and spices with carrot & swede mash and fine beans. I might just fit in an apricot yoghurt...

 

Chicken, chorizo and chick peas, in a tomato sauce - added some stock made from the carcass of my piri-piri chicken and some extra spice. All mopped up with some bread, washed down with good old tap water - yummy! Obviously a success, as there wasn't a crumb left on any of our plates!

 

roast pork tenderloin
roast spuds pumpkin sweet potatoes broccoli carrots
far too much

guess what im having for lunch

 

Love the Spitfire ale.

 

Prawns in a tomato sauce on rice....

Couple of pre dinner g & t's whilst sitting in garden reading the Sunday papers......getting a decent sun tan on face and arms

 

Citrusy salmon salad again but an indulgent home made apple pie with cream and ice cream was the highlight. I'll just have to walk a bit further tomorrow...

 

A take on spaghetti carbonara tonight....

A dry day today....

 

Sitting sipping wine in the garden and a familiar smell drifted over.... the chip shop is open! Phone in orders and collect. Nice.

Have to say though that we are enjoying cooking from scratch.

I reckon that lime juice, chilli and coriander are the three ingredients that will make anything tasty.

Though won’t be used tomorrow, trying the asparagus tortilla/omelette from the Roasting Tin. Tonight a simple tagliatelle with tomato and basil ragu.

 

Dominos.

 

Just been sent a list of the places doing home delivery/takeaway locally. A lot more than I expected.

 

All my local ones have been open the whole time.

 

The best chippy in town opened last week, so that's what we've had tonight. Took a couple of fish suppers down to the in-laws who are isolating, and we had a fish supper and a sausage supper, with Irn Bru - yummy.

 

Good. Some people don’t like to cook or don’t have the space or the confidence. And it’s good to keep the jobs going too.

Just watching Rick Stein (who I don’t have much time for, but he does go to good places and respects the locals) eating in Mexico. It’s more than thirty years since I spent some proper time in Mexico, but still the place I have eaten best for least dosh anywhere.

 

I've got the book that goes with that series (Jnr is a massive fan of Mexican food, so bought it for him for his birthday one year). Some excellent recipes in there.

 

We are watching it and just saying - right we have to go there and just eat.

To be fair you can get great, authentic Mexican food all over the US as well. But the chain Oaxaca doesn’t cut it for me in any way, shape or form.

 

If there's anything you fancy from the book, I can post the recipe if you want

I lived in Belize for a while, and used to get the bus up to Chetumal on the border, or Cancun (before it became a US playground) for weekends - loved Mexico. Honduras was good for a wee break too