Off Topic Distancing special - what are you eating tonight?

Discussion in 'Queens Park Rangers' started by sb_73, Mar 21, 2020.

  1. Steelmonkey

    Steelmonkey Well-Known Member

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    The book arrived today - need a shopping trip to get some ingredients, but I'm salivating just looking at some of the recipes. Stand by for some incoming meals! That one above looks fab...
     
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  2. sb_73

    sb_73 Well-Known Member

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    It’s tremendous, the risk is finding a couple of good things and sticking to them. Had the grits and shrimps a couple of times, the one above and the paella, which we are having again next week. Next weekend I’m gearing up for a superb looking spicy leg of lamb.

    Cooking has been one of the huge benefits of this pandemic for me, really enjoyed doing new stuff and feeding people. Today a traditional roast beef, with a bone in sirloin joint to be cooked rare (thankfully the whole family like it like this). With yorkies of course, as God intended, because it’s a bit of ****ing beef.
     
    #742
  3. Steelmonkey

    Steelmonkey Well-Known Member

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    Never took you for a believer in magical men floating in the clouds! <laugh>

    I'm knocking up some diced beef in port and red onion jus, served with new potatoes and green beens.

    To be followed by Aldis' apple and blackcurrant crumbles with cream - deeeelish!
     
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  4. Didley Squat

    Didley Squat Well-Known Member

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    #744
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  5. Eamon Holmes

    Eamon Holmes Well-Known Member

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    #745
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  6. Steelmonkey

    Steelmonkey Well-Known Member

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    Doing our bit for the poor old fishermen out there, steamed some nice Scottish salmon with a bit of lemon and pepper, with new potatoes and broccoli - very healthy!
     
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  7. SW Ranger

    SW Ranger Well-Known Member

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    While Sb is tucking into his birthday meal and his own selection of wines ... I am prepping a Beef Wellington for the better half’s birthday dinner tomorrow; and will also make the red wine gravy tonight too.
     
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  8. sb_73

    sb_73 Well-Known Member

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    Beef Wellington is a seriously complicated task, respect!

    Had the wife’s day long cooked Bolognese sauce. Lovely. Opened a Christmas present to drink with it.
    977555F2-CDBA-49A4-BCF8-FB9C4E539AE2.jpeg
    absolute nectar. I cannot recommend this highly enough, but it is not the house red, unless you are loaded. A true special occasion wine.
     
    #748
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  9. SW Ranger

    SW Ranger Well-Known Member

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    0FA363AC-72DA-45A3-9AC1-89A1606FA3CE.jpeg
    The Beef Wellington was superb I have to say. First time tackling it and very pleased. Served with horseradish mash, garlic lemon cabbage, roasted beets and a rich red wine sauce.
    A lovely Barolo to compliment - went down very well too.
     
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  10. sb_73

    sb_73 Well-Known Member

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    Very impressive!

    Did you make the pastry as well?
     
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  11. SW Ranger

    SW Ranger Well-Known Member

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    Have to confess Sb that I didn’t hand make the puff pastry - its so much easier to buy pre-pared puff pastry. The beef was beautiful inside though ... and lots of bankable brownie points from the better half.
     
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  12. sb_73

    sb_73 Well-Known Member

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    No criticism implied. Baking anything from scratch is well beyond my skill set.
     
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  13. Steelmonkey

    Steelmonkey Well-Known Member

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    Baking is an art form, the stuff they knock up on Bake Off etc amazes me - I need to constantly taste test what I'm cooking, or add stuff - you just can't do that when baking
     
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  14. Steelmonkey

    Steelmonkey Well-Known Member

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    Heading into the International Roasting Tin tonight, opening my account with the chicken, chorizo and corn ensemble - looks, and smells, very tasty...can't wait to dig in. Washed down with good old tap water (dry January is starting to drag!)
     
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  15. SW Ranger

    SW Ranger Well-Known Member

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    That caught my eye too... will be interested to hear how it goes.

    Have tried the pesto chicken with roasted fennel and courgettes (not my favourite vegetable) it was OK ... needed chilies and more herbs for my taste and I would have replaced the courgettes.
    Also tried the crispy baked squash gratin with Parmesan and leeks. That was very tasty. Again needed chillies adding for me, but very nice.

    Next up this week is slow-cooked jackfruit curry with tamarind and coconut, which I am looking forward to.
     
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  16. Steelmonkey

    Steelmonkey Well-Known Member

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    Later in the week will be sausage casserole, chorizo and beans, but it's Burns Night tomorrow so the haggis will be getting piped in, with tatties, neeps and whisky sauce amd lashings of Irn Bru!
     
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  17. Stroller

    Stroller Well-Known Member

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    That seems to be a popular first choice.
     
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  18. sb_73

    sb_73 Well-Known Member

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    Had the festival lamb, potatoes and peas from the international version tonight. About 20 minutes to prepare and a long 3 hour cook to get the lamb to falling apart stage. This is an Indian flavoured dish, but I added quite a lot to the recipe, especially heat, to beef it up a bit. This seems a common thing for me with these recipes, which are great, but need a shunt of flavour for my taste. Having said that, the curry paste for this dish is sensational, and will be used for lots of other dishes.

    I am delighted that these books have found an audience here.
     
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  19. Steelmonkey

    Steelmonkey Well-Known Member

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    There's some great food in the two books I've got, and the recipes are so simple which is a bonus. Todays meal was really tasty.

    As you said before, if nothing else lockdown has really enhanced my culinary repertoire, and I really enjoy cooking for the family trying something different most weeks.
     
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  20. qprbeth

    qprbeth Wicked Witch of West12
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    Now this isn't in your league of sophistication cooking but we are so enjoying the hairy bikers bean casserole.

    There recipe had squash in it...just no.

    Replace squash with potatoes...add sage, garlic, good quality sausages, good baked beans, red onion... Worcester sauce and a sploge of BBQ sauce.

    Bake until cooked and just caramalising.. don't know why...but favourite lockdown recipe
     
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