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What's for tea tonight? (#8)

Veg :D
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Going to cook artichokes for the first time.
 
Well, I cooked spicy baked chicken breasts, corn on the cob, and homemade coleslaw... he liked it, I feel sick now :hmm:
 
Last night was one of those rare nights where I didn't cook the entire thing from scratch - the OH came home with some fresh udon noodles and seaweed soup base, I quick-fried some prawns with red chilli and garlic to go in the soup. Although I didn't actually have the soup myself (just the noodles and prawns) because I am not a major fan of seaweed.
 
I had a flapjack and a slice of toast for tea last night :(

tonight will be pumpkin & lentil stew. served with broccoli and some kind of bready thing.
 
Got my daughter tonight and she has requested fishfingers, oven chips and green beans. Dunno what I'm having :hmm: WINE, defo :cool: and I've got half a cauliflower that needs using, so might make a big batch of cauli cheese and have half of that later and the rest tomorrow with the DUCK CROWN, that was on offer a couple of weeks ago, which I bought myself as a special treat for a weekend when the kids aren't here (cos neither of them will eat it due to my son's DUCK LOVE <3 ). :cool:
 
crustychick said:
I had a flapjack and a slice of toast for tea last night :(

tonight will be pumpkin & lentil stew. served with broccoli and some kind of bready thing.
Click to expand...

:hmm:...I have a hangover and I feel on the verge of being sick...I should not have opened this thread..!

I was planning mrsfrans puy lentil lasagne but the idea of the chippy has been firmly planted now.
 
Thought last night's chilli worked really well. Still managed to balls up the rice though :facepalm:

Tonight we will be having guinea fowl with something.
 
Rice is easy Ron, if you're careful with measurements etc.

Measure rice in a measuring jug, rinse well (till the water's clear, as far as possible - it's just getting rid of as much starch as you can so that it doesn't stick together), add one and a half times the amount of water to rice and some salt (I sometimes put a bit of stock powder in, too - and adding a small knob of butter won't hurt - although with both of these you'll need to give it a very GENTLE swill about when it comes up to the boil - otherwise DO NOT stir/jiggle about at all), put the lid on and bring up the boil then IMMEDIATELY turn it down to the lowest setting and let it steam undisturbed for 10 minutes.

THEN turn the heat off, take the lid off and put a tea towel over the top and then the lid back on (but not quite fully covered). After another ten minutes or so you can take the tea towel away and gently fluff it up with a fork...and stick the lid back on for a while if you're not wanting to use it for a bit longer.

That sounds really complicated :facepalm: :D but it's not. :p
Just get used to the measuring/timings and it's a piece of piss.

Oh, some people fry the grains in some oil first to coat them so it doesn't stick together, but that's not actually necessary, although nice if you're using spices in it too.
 
Cheers sheo :) I do most of that anyway and usually I get it right, but lately I've lost the knack somehow. I managed to lose some water too - accidentally let it boil over - so my measurements were out :facepalm:
 
Yeah - watching it LIKE A HAWK till it boils and then getting the temp down quick is essential, eh! I quite often lift the lid briefly when it boils to prevent it all bubbling over (cos it does defo have a tendency to do that, even when there's pretty much fuck all in the pan :mad: ).

Oh, I tell you what else, I reckon if you're doing LOTS it's sometimes better to go up a pan size....to a wider pan, iyswim? I've definitely traditionally always had more problems when there's a great depth of rice to cook through (if that makes sense!) - although there again, if the pan's too wide for the volume of rice, the water just boils off too quickly. :facepalm:
 
crustychick said:
potato plus potato :mad:
Click to expand...

I'm sure all quality Sunday dinners include mash & roast potatoes?...AND there is hardly any potato with cottage pie (and i so adore roasties...I had 5 big ones last night....:))

I have managed to get myself off thinking going to the chip shop tonight is the plan & I'm currently making mrsfrans puy lentil lasagne which much to my BFs annoyance will be without cheese! It will be served with a garden salad affair with sweetcorn from a tin and pickled jalopeno peppers. It will be lovely as always.
 
sheothebudworths said:
Rice is easy Ron, if you're careful with measurements etc.

Measure rice in a measuring jug, rinse well (till the water's clear, as far as possible - it's just getting rid of as much starch as you can so that it doesn't stick together), add one and a half times the amount of water to rice and some salt (I sometimes put a bit of stock powder in, too - and adding a small knob of butter won't hurt - although with both of these you'll need to give it a very GENTLE swill about when it comes up to the boil - otherwise DO NOT stir/jiggle about at all), put the lid on and bring up the boil then IMMEDIATELY turn it down to the lowest setting and let it steam undisturbed for 10 minutes.

THEN turn the heat off, take the lid off and put a tea towel over the top and then the lid back on (but not quite fully covered). After another ten minutes or so you can take the tea towel away and gently fluff it up with a fork...and stick the lid back on for a while if you're not wanting to use it for a bit longer.

That sounds really complicated :facepalm: :D but it's not. :p
Just get used to the measuring/timings and it's a piece of piss.

Oh, some people fry the grains in some oil first to coat them so it doesn't stick together, but that's not actually necessary, although nice if you're using spices in it too.
Click to expand...

I find what pan you use makes a big difference too... a good, heavy bottomed one is best.
I make mine slightly different. Rince well, use twice as much cold water as rice, bring to the boil uncovered, stir once, cover and simmer very low for 10 mins, take off the heat and leave for a few minutes before taking the lid off.
Comparing that to sheo's I guess that the extra water in mine probably evaporates as it comes to the boil, whereas leaving the lid on would retain the water :)
 
moonsi til said:
I'm sure all quality Sunday dinners include mash & roast potatoes?...AND there is hardly any potato with cottage pie (and i so adore roasties...I had 5 big ones last night....:))
Click to expand...
Rubbish, the mash on cottage pie should be at least an inch thick, maybe two!

Tonight was meant to be baked spiced chicken breasts (marinated overnight in paprika, cumin, garlic and pepper), with roast celeriac and squash, and green veg galore, including broccoli moonsi ;)


...but the healthy root veg might be replaced by chippy chips if my guilt can handle it :hmm:
 
Spicy meatballs and spaghetti tonight with homemade garlic bread (well, some garlic lurpak on a french stick : D ).

Smells lush, can't wait. I really fancy a glass of wine but we have none. I wonder whether I can convince the mr that he wants some...
 
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