What's for tea tonight? (#8)

[Numbers]

I don't yet know what I'm eating tonight. Mrs Numbers met up with her sister earlier to go look for a belt - from texts I received they didn't have much look finding the right belt but have certainly fallen on their feet when it comes to cocktails

She has said she has some delectable delights (surprises) in store for tonights tea

 

[Numbers]

I did a bit of a dribble down my jammers. ❤❤

I'm now going to put on jammers and read the post again.

 

[moonsi til]

A very average ‘Indian Feast’ from my Gousto Box. Recipe was binned. If was onion bhaji , butter chickpeas , tikka paneer , rice , naan & carrot pickle.

 

[Maggot]

Parsnip and leek crumble - deeeeeelicious.

 

[May Kasahara]

Think I am going to do a big curry cook up tonight. Crispy chilli tofu, some kind of aloo chana type thing, home made naans.

Not sure what the kids will have though

 

[Mrs Miggins]

I'm going to make a big pot of vegetable stew inspired by Count Cuckula

 

[MrCurry]

Apparently it’s broccoli and cheese mini quiches with oven chips tonight

 

[onenameshelley]

Think I am going to do a big curry cook up tonight. Crispy chilli tofu, some kind of aloo chana type thing, home made naans.

Not sure what the kids will have though

Omg crispy chilli tofu sounds like heaven ❤❤❤

We are having lamb sag tonight, the whole house smells of curry as he made it last night, so my belly started rumbling as soon as I got up this morning. Small is having a veggie korma and mini poppadoms and rice. I am going to have a root about in the freezers at the local Indian shop see if they have the good naans and pickles.

 

[May Kasahara]

Omg crispy chilli tofu sounds like heaven ❤❤❤

I always use Meera Sodha's recipe on the Guardian website, it's soooooo good.

 

[Badgers]

Beef burgers (homemade) with onion, garlic, tomato puree and paprika in the mix.

Served in sourdough buns.

Some cheese, mustard and rocket atop.

No chips.

 

[Mrs Miggins]

I always use Meera Sodha's recipe on the Guardian website, it's soooooo good.

That looks amazing. I've book marked it for a later date.

 

[Aladdin]

Pizza with fried egg on top and chips.

 

[Elpenor]

Pizza and snack bits in front of the rugby.

Possibly some cheesecake for afters if I’m not stuffed.

 

[sojourner]

Tsebhi birsen, basmati, sour cream.

 

[onenameshelley]

Annoyed as the poppadoms didnt cook properly in the microwave, so had to fry them so greasy and not fully cooked, and the poratha also cooked too high and so became chewy rather than soft and fluffy.

 

[mrsfran]

Decided to do some proper cooking today, so it's panko-crumbed veal escalopes and pommes Anna and green beans.

 

[Pickman's model]

Tonight I am making my famous veggie chilli

 

[May Kasahara]

Think I am going to do a big curry cook up tonight. Crispy chilli tofu, some kind of aloo chana type thing, home made naans.

Not sure what the kids will have though

 

[Mrs Miggins]

I'm going to make a big pot of vegetable stew inspired by Count Cuckula

...and it was good!

 

[moonsi til]

Had proper lush pizza from a local place that doesn’t deliver & is always packed. I have veggie with olives & pineapple & my partner mushroom with extra mushrooms, He always gives me a slice of his which I eat first & it’s earthy lush then I have mine & it’s juicy & sweet. Tonight I realised I can do half n half! All shroom is too boring & I would miss the veg -taken me years to see this option!

 

[MrCurry]

Roast dinner tonight with pigs in blankets as the meat. Hopefully I can avoid messing up the gravy this time as I’ve had issues thickening it with cornflour lately. Sometimes it thickens in the pan but by the time it’s served up and poured on the plates it’s gone thin again, I have no idea why

 

[onenameshelley]

Slow cooked tacos, with all the usual bits and bobs.

 

[Badgers]

Roast pork and crackling
Roast potatoes
Carrots and greens
Gravy

 

[Aladdin]

by the time it’s served up and poured on the plates it’s gone thin again, I have no idea why

Are you covering the pot?

 

[MrCurry]

Are you covering the pot?

No. Does that make a difference?

 

[sojourner]

Tuscan bean and tomato soup, with homebaked garlic bread/rolls using the wild garlic butter I made earlier this year.

Sticky toffee pudding and vanilla custard for afters.

 

[Epona]

Roast dinner tonight with pigs in blankets as the meat. Hopefully I can avoid messing up the gravy this time as I’ve had issues thickening it with cornflour lately. Sometimes it thickens in the pan but by the time it’s served up and poured on the plates it’s gone thin again, I have no idea why

Cornflour has a sweet spot in terms of heat/length of exposure to heat where it will stay thick, if it is brought to too high a heat or left on the heat for too long it will break down and your sauce will go thin.

Serve up the rest of the meal first, then add the cornflour mixed in cold water to the pan juices and quickly heat until it's bubbling and thickened and serve straight away.

It sounds as if you are leaving your thickened gravy in the pan while you are serving up the rest of the meal.

The alternative is to use the fat from your meat with plain flour to make a roux, then doing a roux based gravy instead which will withstand a bit longer waiting to be served.

 

[Aladdin]

No. Does that make a difference?

Leaving it uncovered means the liquid in the sauce or gravy will evaporate and reduce better. Making it thicken.
Covering it would not have the same effect.
That's all..

 

[MrCurry]

Cornflour has a sweet spot in terms of heat/length of exposure to heat where it will stay thick, if it is brought to too high a heat or left on the heat for too long it will break down and your sauce will go thin.

Serve up the rest of the meal first, then add the cornflour mixed in cold water to the pan juices and quickly heat until it's bubbling and thickened and serve straight away.

It sounds as if you are leaving your thickened gravy in the pan while you are serving up the rest of the meal.

The alternative is to use the fat from your meat with plain flour to make a roux, then doing a roux based gravy instead which will withstand a bit longer waiting to be served.

Thanks - I knew that boiling it for too long would make it thin again, but not the bit about “too high heat”. So does that mean you should simmer to thicken it, but not reach a rolling boil..? Maybe that’s my issue.

But yes, I do thicken in the saucepan then faff around serving, but I was thinking it should be stable anyway.

 

[MrCurry]

Leaving it uncovered means the liquid in the sauce or gravy will evaporate and reduce better. Making it thicken.
Covering it would not have the same effect.
That's all..

Ok thanks. I’d need to reduce it a lot to get the kind of thickening im after. That‘s why I’m using the cornflour , as a cheat.