What's for tea tonight? (#8)

[madzone]

Just got mr madz to get some steak out of the freezer, so steak night here too

 

[Biddlybee]

not overcooked steak that's for sure

 

[Biddlybee]

Missed this. Yes please diddly. Now that I've got a bit of time on my hands I'd like to learn a few more recipes. I've never done anything with bread before. I expect that'd go well with my tried n trusted daal too.

I'm being lazy so have C&P'd a copy I found online (and changed the cups to g for you). If you're having it with houmous I'd leave out the chickpeas

Moroccan Chickpea Flat Breads

1. 1 tablespoon cumin seeds
2. 1 tablespoon coriander seeds
3. 625ml (just over a pint) warm water
4. 30g honey
5. 3 sachets dry active yeast
6. 1kg bread flour, plus more for dusting
7. One 400g tin chickpeas—drained, rinsed and coarsely mashed
8. 30g salt

1. In a small skillet, toast the cumin and coriander seeds over moderately high heat until fragrant, shaking the pan frequently, about 2 minutes. Transfer the spices to a spice grinder and let cool, then grind coarsely.
2. In a small bowl, mix the warm water with the honey and yeast and let stand until foamy, about 10 minutes. Put the flour in a large bowl and stir in the chickpeas, spices and salt. Make a well in the center of the flour and add the yeast mixture. Using a wooden spoon, stir the mixture until the dough becomes very stiff.
3. Scrape the dough out onto a lightly floured work surface and knead until silky and smooth, about 5 minutes, adding more flour as necessary to prevent sticking. Form the dough into a ball and return it to the bowl. Cover with plastic wrap and let stand in a warm spot until doubled in bulk, about 1 hour.
4. Preheat oven at 230c/450f/Gas 8. Punch down the dough and divide it into 16 equal pieces. Shape each piece into a round ball and let rest on a lightly floured work surface for 15 minutes.
5. Roll out each piece of dough to an irregular 6-inch oval. Working quickly, set 4 of the flat breads directly on the rack in the upper third of the oven and bake for about 10 minutes, or until golden and puffed, like pita. Using tongs, transfer the loaves to a rack. Let the oven return to temp before baking the remaining loaves. Serve warm.

Make Ahead The flat breads can be stored in a sturdy plastic bag at room temperature for 2 days or frozen for 1 month. Reheat before serving.

 

[Voley]

Thanks.

 

[muvva]

Well for pudding I have a banana and nutella loaf baking in my oven, it's an experimental thing and I don't know it it's going to be as good as I'm hoping!

 

[moose]

^^ what could possibly go wrong!

We're having a garlic-and-parseyfest in a mushroomy papardelle.

 

[kalidarkone]

Just had some scallops in a chilli ,garlic and lemon marinade on a bed of watercress and spinach. Got a bean and chorizo and tolouse sausage chilli with red wine and tomato cooking away-that is my dinner for tommorow as I'm on night shift for 2 nights-plus the chilli will taste 10x better by tommorow!!

 

[madzone]

Just had some scallops in a chilli ,garlic and lemon marinade on a bed of watercress and spinach. Got a bean and chorizo and tolouse sausage chilli with red wine and tomato cooking away-that is my dinner for tommorow as I'm on night shift for 2 nights-plus the chilli will taste 10x better by tommorow!!

I'd like to like scallops. They look like they're sexyfood. Can't touch them though

 

[Voley]

I've got apple crumble and ice cream for pudding, I've just remembered.

 

[krtek a houby]

Chorizo/white pudding stew inspired by Rick Stein off the telly

 

[ringo]

Just had some scallops in a chilli ,garlic and lemon marinade on a bed of watercress and spinach. Got a bean and chorizo and tolouse sausage chilli with red wine and tomato cooking away-that is my dinner for tommorow as I'm on night shift for 2 nights-plus the chilli will taste 10x better by tommorow!!

I'm cooking scallops in a bit. Never tried them but it's been a weekend of new things - steak, stilton & caremelised onion sandwiches, sushi, gammon steak and snails. Some of them all at once.

 

[feyr]

lasagne, which was a bit undercooked tbh but I was too hungry to wait the rest of it is back in the oven for a bit ready for seconds later and leftovers for either tmw or to freeze

 

[madzone]

I've got apple crumble and ice cream for pudding, I've just remembered.

is it wrong that I'm disproportionately pleased for you?

 

[madzone]

Mr madz got fillet steak out. Impossible to cook badly

 

[sheothebudworths]

I'm having pepper steak, new potatoes from the garden, broccoli, cauli and carrots tonight.

Sheo - I haven't got any pepper steak, new potatoes from the garden, broccoli, cauli and carrots. Could you get them for me then come down here and cook them too? Ta. Oh, btw, by the time you get here I'll have gone off and done something else. Cheers.

Yes, OF COURSE I can, no prob! Shall I bring a cooker and pots with me too?

I can't even be arsed to tell you what happened with the food shop....


I had some leftover rice last night, mixed in with some fried onion/garlic/yellow pepper/garden courgettes and spinach and courgette flowers/jerk king prawns/thyme/soy sauce/tabasco and the tiny bit of stock made from the leftover jerk chicken in the week.

I also made a massive pot of coconut dhal, three out of four pots for the freezer.

 

[QueenOfGoths]

Chicken braised in coconut milk plus balinese rice and veg curry....i have been raiding Rick Stein's far Eastern cookbok again!

 

[sheothebudworths]

It's defo one of my favourites Quoggy! All very nice recipes! I must try some I've not done before soon myself!

Realised I forgot to do TONIGHTS dinner!
Got more wraps to use up, so chicken salad ones for the kids and a king prawn salad one for me.

And I *might* make a gypsy tart for pudding....

 

[strung out]

last night it was a big bag of doritos

 

[Biddlybee]

Ooh, still never had gypsy tart sheo, is it a bit like treacle tart?

Just had some scallops in a chilli ,garlic and lemon marinade on a bed of watercress and spinach. Got a bean and chorizo and tolouse sausage chilli with red wine and tomato cooking away-that is my dinner for tommorow as I'm on night shift for 2 nights-plus the chilli will taste 10x better by tommorow!!

both of those sound lush!

 

[wayward bob]

last night's tea was one of the best cheesecakes i've ever had from bea's - ta for the tip (just a piece, not a whole one )

 

[colacubes]

Well it was going to be roast chicken as we got a massive one in the M&S tramps buffet during the week, so that would do dinner plus leftovers for sarnies/risotto/curry etc for the week. Unfortunately we forgot to get it out of the freezer and it's not likely to defrost before I have to go out and DJ later So I don't know. Might head up the road for a burrito?

 

[sheothebudworths]

Ooh, still never had gypsy tart sheo, is it a bit like treacle tart?

Well, no, in that it doesn't have breadcrumbs, so it's a much smoother texture - plus sugar rather than treacle, but sweetness wise it's defo on a par with treacle tart (ie VERY sweet)!

I've not actually had one myself since my 70's primary school dinners - I used to LOVE it when we had that for pudding - but I've been meaning to revisit it for ages now and finally got the ingredients in a couple of weeks ago for when the mood hits me.
Thing is, I hate making pastry - don't get on with it at all - so I'm not sure if I can be arsed.
Might do it tomorrow when I've got to make bagels anyway and just take it easy today instead.

I have to say my only excuse for making it now is that I've got some single cream to use up so it was pretty much 'What can I make to go with the cream?' hehe!

Also - the ones at my primary were most DEFINITELY not made with muscavado!
Would imagine it was probably just soft light brown sugar judging by my memory of the colour of it (which would have been much cheaper too, obv!) so I've deviated from the standard recipes and gone for a much less sophisticated version using LIGHT brown muscavado instead of dark!

 

[Voley]

is it wrong that I'm disproportionately pleased for you?

Oh I dunno. It was cause for an inordinate amount of celebration round here last night.

I'm making seafood Pad Thai (mussels and prawns) tonight, having just done a massive shop at the Chinese shop in Penzance. Bought loads of chilli/garlic paste type things along with the usual fish/oyster sauce etc. Also took your advice madz and did a massive bulk buy of lentils/beans etc. I seem to have prepared for being skint in the manner that most people prepare for The Apocalypse.

 

[Biddlybee]

last night's tea was one of the best cheesecakes i've ever had from bea's - ta for the tip (just a piece, not a whole one )

you ain't tried my cheesecake yet darlin.

 

[sheothebudworths]

CHANGE OF PLAN! Just went down to the freezer to get prawns/chicken etc and found a toffee apple crumble, so will save myself the bother today and have THAT with the cream - woohooo!

 

[Biddlybee]

where did my reply to sheo go?

Your tart sounds good and does bagels mean your salt beef is ready soon?

 

[Voley]

where did my reply to sheo go?

There's a few weird things going on atm. Posts disappearing/reappearing somewhere else etc. I thought it was just people having trouble posting from phones at first.

 

[sheothebudworths]

where did my reply to sheo go?

Your tart sounds good and does bagels mean your salt beef is ready soon?

Yes beef will finally be cooked tomorrow!!!!

Will report back on the tart whenever I do finally get round to it.....

 

[wayward bob]

you ain't tried my cheesecake yet darlin.

nor you mine twas well fucking nom though

 

[Badgers]

Late breakfast still cooking.
Roast at home early evening