What's for tea tonight? (#8)

[onenameshelley]

Omg Numbers, they look amazing, very jealous.

 

[Mrs Miggins]

I'd be inclined to add garlic in some form and a small amount of dried red chilli flakes - not enough to make it hot, but just to give it a little smoky warmth. And/or crumble some feta on top when you are serving it (if you aren't vegan).

There was garlic and chilli flakes in the recipe so top marks for thinking of what would work with the other flavours

Some crumbled feta might well be a good idea though. I'll try that.

It was just a bit...I don't know...mushy. But thinking about it, I'm not sure what else I expected from just throwing all the ingredients in a casserole and baking for an hour.

I'm a little cross with the book now as it uses tom yum paste in the vegan section. It doesn't state vegan or vegetarian tom yum paste. Just tom yum paste. Which has dried shrimp and fish sauce in it.

 

[Orang Utan]

I made a chicken korma on Friday and waited til this evening to eat it and wow, it is so good. Wish I’d made more. It’s not the one you get in UK restaurants with cream in but it’s buttery as fuck and uses whole spices so a few days’ marinade deepens and enriches the flavour so much more.
I heard Nadiyaa Hussain talking about it in a podcast and had to look it up and try it:

Bengali Korma

Nadiya's Bengali Korma recipe uses tasty, and affordable, chicken on the bone to maximise the flavours of traditional Korma, producing a dish that is a world away from the bland fare often found in restaurants.

thehappyfoodie.co.uk

(Though I added some cumin seeds and crushed Szechuan peppers)

 

[Mrs Miggins]

I made a chicken korma on Friday and waited til this evening to eat it and wow, it is so good. Wish I’d made more. It’s not the one you get in UK restaurants with cream in but it’s buttery as fuck and uses whole spices so a few days’ marinade deepens and enriches the flavour so much more.
I heard Nadiyaa Hussain talking about it in a podcast and had to look it up and try it:

Bengali Korma

Nadiya's Bengali Korma recipe uses tasty, and affordable, chicken on the bone to maximise the flavours of traditional Korma, producing a dish that is a world away from the bland fare often found in restaurants.

thehappyfoodie.co.uk

(Though I added some cumin seeds and crushed Szechuan peppers)

Boiled eggs???

 

[Orang Utan]

Boiled eggs???

aye, hard boiled eggs in curries ftw - used in Bengali curries a lot to eke out the protein. You can always leave them out if you don't dig eggs. i made twice the amount of sauce than the recipe says, cos i wanted loads of freezeable tasty slop to put tofu in and have delicious lunches at work, but it worked out differently - that sauce ain't enough for the amount of chicken and eggs required by the recipe!

 

[MrCurry]

If I was doing it similar to a dauphinoise (starting with raw potato rather than par or pre boiled) I'd be doing it at 150 - 160 C for 2 hours, covered for the first 90 minutes.

Thanks, will try longer.

 

[Mrs Miggins]

aye, hard boiled eggs in curries ftw - used in Bengali curries a lot to eke out the protein. You can always leave them out if you don't dig eggs. i made twice the amount of sauce than the recipe says, cos i wanted loads of freezeable tasty slop to put tofu in and have delicious lunches at work, but it worked out differently - that sauce ain't enough for the amount of chicken and eggs required by the recipe!

I long for a good korma recipe so will give this a shot. I used to have a Gordon Ramsey one but I lost it and cannot find it on the Internet any more.

I'll have to use that as a base as I live with a vegetarian and will try the eggs. Hopefully it will still turn out well without the meat.

 

[mrsfran]

Tonight is baked lemony salmon fillets, new potatoes, leeks, peas and savoy cabbage.

 

[BoatieBird]

The boy got up after I'd gone to bed last night and polished off the rest of the pasta bake, so we won't have to have it 3 days running

Salmon and potato traybake tonight, might spice it up with chermoula. Steamed kale to go with it.

 

[Mrs Miggins]

Making a meat chilli tonight. The other half was supposed to be on nights but he's changed his shifts. Tough titty - I'm still having my beef chilli. He can fend for himself for a few days.

 

[Pickman's model]

Making a meat chilli tonight as the other half was supposed to be on nights but he's changed his shifts. Tough titty though - I'm still having my beef chilli. He can fend for himself for a few days.

get some rollmops in to signal your displeasure

 

[farmerbarleymow]

and ricecakes

 

[sojourner]

I'm a little cross with the book now as it uses tom yum paste in the vegan section. It doesn't state vegan or vegetarian tom yum paste. Just tom yum paste. Which has dried shrimp and fish sauce in it.

Shame them online!

You can't have a vegan or veggie tom yum paste - any approximation will be shit.

 

[sojourner]

If I've got oven chips, them with a red onion and extra mature cheddar homelette.

If not, might do it with couscous. Mad busy day and don't fancy big cooking tonight.

Decaff tea and choccy cake with blueberries for afters.

 

[sojourner]

Oh, and hopefully I'll have a little gem left int fridge. If not, it's a tomato salad.

 

[Mrs Miggins]

Shame them online!

You can't have a vegan or veggie tom yum paste - any approximation will be shit.

That's what I think!
IMO Thai food is a bit of a no-no for vegetarians/vegans as it's the fish sauce and shrimp paste that make it sing. And it's all got one or both in it.

 

[Numbers]

Roast Chicken from y/day (breast for me) with linguine, green pesto, salad potatoes, French beans, frozen peas and a pinch of Parmesan.

 

[rubbershoes]

I'm reading Anthony Bourdain's Kitchen Confidential and was inspired to do some simple Italian food.
Some fusilli, a tomato sauce with basil and pine nuts and olives , grilled courgette. It was good, even if Mrs Shoes did put some vomity dried parmesan on hers

 

[May Kasahara]

Salmon, rice and peas/cucumber for the kids. I wanted a veggie tea so made myself a big pan of red Thai curry with purple sprouting broccoli, red onion, red pepper, cashews, pineapple chunks, shredded cabbage and carrot. With rice. I ate the lot because I am a greedy pig and it was delicious

 

[sojourner]

Got a fuckton of coriander to use, cos my weekend visitors hate it (the weirdos), so it's Mexican bean soup the neet, with a garlic baguette each.

Rest of the choccy cake with blueberries, and a decaff tea for afters.

 

[mrsfran]

Chicken drumsticks done in the air fryer, oven chips and... beans maybe?

 

[moonsi til]

Brown rice, black beans & a veg mix with tomatoes, oven roasted peppers, spring onion with a wedge of lime & natural yoghurt. Was lush. Wish I remembered that I had garlic bread.

 

[Numbers]

Pie and Peas

 

[Aladdin]

Roast chicken dinner.
With veg, mashed potatoes, roast potatoes and gravy.
It was very nice.

 

[Epona]

OH is off work tonight and had some sleep to catch up on, so tea is going to be a late one for us as he's only just got out of bed (and we had a big brunch earlier).

I am doing individual paella-type (but not true traditional paellas, don't want to cause any upset by claiming them as such) dishes for us tonight.

Mine will be chicken, bacon, red peppers, topped with a couple of big prawns in their shells.

OH's will be pure pescetarian with prawns, squid rings, mussels (thank you packs of seafood mix!), red peppers, also topped with a couple of big prawns in their shells.

 

[RubyToogood]

Things beginning with P from the freezer: pre-pandemic panic pasta, pesto, posh peas.

The peas are from Waitrose. I never go to Waitrose and have no recollection of buying peas at one

The pasta I bought in Lidl during the panic buying before lockdown 1. I think it was only left in the shop because it was from Italy.

 

[Epona]

Things beginning with P from the freezer: pre-pandemic panic pasta, pesto, posh peas.

The peas are from Waitrose. I never go to Waitrose and have no recollection of buying peas at one

The pasta I bought in Lidl during the panic buying before lockdown 1. I think it was only left in the shop because it was from Italy.

What sort of pasta is it?

I ended up with a big bag of Egyptian style rice from our local independent supermarket at the beginning of the first lockdown because it was the only rice I could get at the time when shelves were otherwise bare - it was nice enough but had to be treated a bit differently than I would normally do basmati or long grain as it's a medium grain starchy rice - there was tons of the stuff left when everything else was gone because I think a lot of people weren't sure what to do with it.

(I also bought a bag of short vermicelli pasta, that was the only pasta left at one point - but went perfectly with the rice that was the only rice left, as that is the way it is often served in Egypt and Turkey (and probably other places too) - pre-fried/toasted with short vermicelli in it before being simmered - had a few Egyptian style meals as a result, foul madammas and Egyptian rice with vermicelli, get in)

 

[mrsfran]

I need vegetables, so I think a minestrone soup maybe.

 

[RubyToogood]

What sort of pasta is it?

I ended up with a big bag of Egyptian style rice from our local independent supermarket at the beginning of the first lockdown because it was the only rice I could get at the time when shelves were otherwise bare - it was nice enough but had to be treated a bit differently than I would normally do basmati or long grain as it's a medium grain starchy rice - there was tons of the stuff left when everything else was gone because I think a lot of people weren't sure what to do with it.

(I also bought a bag of short vermicelli pasta, that was the only pasta left at one point - but went perfectly with the rice that was the only rice left, as that is the way it is often served in Egypt and Turkey (and probably other places too) - pre-fried/toasted with short vermicelli in it before being simmered - had a few Egyptian style meals as a result, foul madammas and Egyptian rice with vermicelli, get in)

Just spinach and ricotta tortelloni. Bit chewy. Two years in the freezer is a long time.

I nearly bought a sack of chapatti flour in the supermarket at that time because I couldn't find any other wholemeal bread flour thanks to all the part time bakers. Apparently it doesn't behave like bread flour at all so thankfully I didn't.

 

[Saffy]

What sort of pasta is it?

I ended up with a big bag of Egyptian style rice from our local independent supermarket at the beginning of the first lockdown because it was the only rice I could get at the time when shelves were otherwise bare - it was nice enough but had to be treated a bit differently than I would normally do basmati or long grain as it's a medium grain starchy rice - there was tons of the stuff left when everything else was gone because I think a lot of people weren't sure what to do with it.

(I also bought a bag of short vermicelli pasta, that was the only pasta left at one point - but went perfectly with the rice that was the only rice left, as that is the way it is often served in Egypt and Turkey (and probably other places too) - pre-fried/toasted with short vermicelli in it before being simmered - had a few Egyptian style meals as a result, foul madammas and Egyptian rice with vermicelli, get in)

You've inspired me to make koshary for dinner!