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What's for tea tonight? (#8)

idumea said:
I didn't end up making the shakshuka - I realised I had some left-over stir fry in the fridge that needed to be eaten so I had that. And last night I was too tired to cook so my dinner was avocado on toast followed by banana and peaches.

Today's dinner = dhal and roast cauliflower. With more fruit on the side. My housemate brought 8 giant bags of fruit (peaches, grapes, apples, bananas) and they need to be eaten before they go off :cool::cool:
Click to expand...

Roasted cauli was so nice I had seconds and thirds :oops:. Managed to get it nice and crispy, and just the right mix of garlic/chili/salt coating.
 
2 x veggie sausages and a shitload of grilled cherry tomatoes and spring onions on toast. Because I have recently discovered how much I weigh and it is A LOT.
 
I've just put a gammon joint in the slow cooker with onion, carrot, leek, celery and lentils.
We'll have the meat tonight with roast potatoes, cauli cheese and the first of the broad beans from the garden.
What's left in the slow cooker will be blitzed into soup for lunches.
 
Cheesypoof said:
Spaghetti and meatballs is my favourite food of all time :cool:. I would add some breadcrumbs to the meat mix, parsley, finely diced onion, garlic, mixed herbs and parmesan cheese. Today i read that the addition of toasted fennel seeds will add an aromatic anise. Mmm.....must try that! let us know how they go.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/03/how-to-cook-perfect-meatballs
Click to expand...

This was amazing, best meatballs I've ever eaten. I ground the fennel seeds after I'd toasted them and used a little less than suggested, worked really well. Added 3 cloves of garlic too :)

Tonight will make a start on the ribeye steaks with a little salad. The almost 4lb pack was divided into 5 steaks, so they're about 12oz each. Mrs R reckons she can eat a whole one, we shall see :D
 
Had slow roasted pork belly slices last night.

Cooked on high for 20 mins then low and slow for 3 hours. Made some skin on chips that I roasted in the pork fat, then made a gravy with all the juices and bits of potato stuck to the pan. Little bit of flour cooked for about 5 mins to slightly brown it, splash of cold water to temper the roux then chicken stock. The fond on the bottom of the pan gave it such a nice, deep colour. Added some thyme and sage. Steamed some tenderstem broccoli and sugar snaps. Was fucking lovely :)
 
I have no idea - it depends when/if any of the shopping which was ordered turns up.
 
Cheesypoof said:
Spaghetti and meatballs is my favourite food of all time :cool:. I would add some breadcrumbs to the meat mix, parsley, finely diced onion, garlic, mixed herbs and parmesan cheese. Today i read that the addition of toasted fennel seeds will add an aromatic anise. Mmm.....must try that! let us know how they go.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/nov/03/how-to-cook-perfect-meatballs
Click to expand...


It seems, that I actually make perfect meatballs already!!! Well, apart from the milky breadcrumb binder, which, as I've never had a real problem with my meatballs falling apart, I might choose to ignore :)

Though the fennel seeds are an interesting additive I might try and sneak in (the mrs hates fennel).

Now we just need the perfect ragu recipe...
 
Yetman said:
Now we just need the perfect ragu recipe...
Click to expand...

Loads of people rate Marcella Hazan's as the best ragu recipe. I use it, it's the business. Its got the same beef + milk combination as that meatballs recipe, and the holy vegetable triumvirate of onions, celery and carrot:

Bolognese Meat Sauce
Marcella Hazan from Essentials of Classic Italian Cooking
ir

1 Tbs vegetable oil (I use olive oil)
3 Tbs butter plus 1 Tbs for tossing the pasta
1/2 C. chopped onion
2/3 C. chopped celery
2/3 C. chopped carrot
3/4 pound ground beef chuck
1 C. whole milk
1/8 tsp. grated nutmeg
1 C. dry white wine
1 1/2 C canned Italian plum tomatoes, cut in with their juice
salt
pepper
freshly graded parmigiano-reggiano cheese
Pasta of choice: tagliatelle, but works equally well with rigatoni, fusilli, and conchiglie
1. Put oil and butter in a pot with chopped onion. Turn heat on to medium. Cook and stir onion until translucent. Add chopped celery and carrot. Cook for 2 minutes more, stirring the vegetables to coat them well.
2. Add ground beef, a large pinch of salt, and a few grindings of pepper. Break up the meat and stir well, cooking until the beef has lost its raw, red color.
3. Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely. This can take a while. Add the 1/8 tsp of grated nutmeg and stir.
4. Add the wine and let simmer until it has evaporated. This can take a while. Add tomatoes and stir thoroughly to coat all ingredients. When the tomatoes begin to bubble, turn heat down so that the sauce cooks at the laziest simmer with ocassional bubbles breaking. Cook uncovered for 3 hours or more, stirring from time to time. If the sauce begins to dry out and the fat separates from the meat, add 1/2 C of water to keep it from sticking to the pot. At the end, however, no water should remain and the fat must be separate from the sauce. Taste and correct for salt.
5. To serve: toss with cooked drained pasta, adding the final tablespoon of butter. Serve with the parmesan on the side. Hazan uses 1 1/4 lb of fresh pasta. I just cook what I think is enough for the meal and let people mix their own.
If you're going to freeze the sauce, don't toss it with pasta. When you do serve it, reheat it and simmer for 15 minutes before adding pasta.

Hazan says you can use 1 part pork to 2 parts beef for a tastier sauce. She also says don't use too lean of a meat cut. The more marbled, the sweeter the ragu.
 
ringo said:
Loads of people rate Marcella Hazan's as the best ragu recipe. I use it, it's the business. Its got the same beef + milk combination as that meatballs recipe, and the holy vegetable triumvirate of onions, celery and carrot:

Bolognese Meat Sauce
Marcella Hazan from Essentials of Classic Italian Cooking
ir

1 Tbs vegetable oil (I use olive oil)
3 Tbs butter plus 1 Tbs for tossing the pasta
1/2 C. chopped onion
2/3 C. chopped celery
2/3 C. chopped carrot
3/4 pound ground beef chuck
1 C. whole milk
1/8 tsp. grated nutmeg
1 C. dry white wine
1 1/2 C canned Italian plum tomatoes, cut in with their juice
salt
pepper
freshly graded parmigiano-reggiano cheese
Pasta of choice: tagliatelle, but works equally well with rigatoni, fusilli, and conchiglie
1. Put oil and butter in a pot with chopped onion. Turn heat on to medium. Cook and stir onion until translucent. Add chopped celery and carrot. Cook for 2 minutes more, stirring the vegetables to coat them well.
2. Add ground beef, a large pinch of salt, and a few grindings of pepper. Break up the meat and stir well, cooking until the beef has lost its raw, red color.
3. Add the milk and let simmer gently, stirring frequently, until it has bubbled away completely. This can take a while. Add the 1/8 tsp of grated nutmeg and stir.
4. Add the wine and let simmer until it has evaporated. This can take a while. Add tomatoes and stir thoroughly to coat all ingredients. When the tomatoes begin to bubble, turn heat down so that the sauce cooks at the laziest simmer with ocassional bubbles breaking. Cook uncovered for 3 hours or more, stirring from time to time. If the sauce begins to dry out and the fat separates from the meat, add 1/2 C of water to keep it from sticking to the pot. At the end, however, no water should remain and the fat must be separate from the sauce. Taste and correct for salt.
5. To serve: toss with cooked drained pasta, adding the final tablespoon of butter. Serve with the parmesan on the side. Hazan uses 1 1/4 lb of fresh pasta. I just cook what I think is enough for the meal and let people mix their own.
If you're going to freeze the sauce, don't toss it with pasta. When you do serve it, reheat it and simmer for 15 minutes before adding pasta.

Hazan says you can use 1 part pork to 2 parts beef for a tastier sauce. She also says don't use too lean of a meat cut. The more marbled, the sweeter the ragu.
Click to expand...


I think I could actually do that. I'd use pork as well though, and I'd use less carrot. Apart from that I'm going to have a go as it looks ace. Cheers :)
 
It's the hours simmering that make a decent ragu/bolognese :)

Cheaty spinach filled pasta for me tonight, maybe with garlic bread :hmm:
 
It's cracking the flags here so got some tarty thingies from the tesco - garlic, 'wild' mushroom and cheddar, and roast red pepper and goats cheese, plus mixed salad and tommy salad.

What's yer poem Yetty? :D Does it have the word 'Yetty' in it, by any chance?
 
sojourner said:
It's cracking the flags here so got some tarty thingies from the tesco - garlic, 'wild' mushroom and cheddar, and roast red pepper and goats cheese, plus mixed salad and tommy salad.

What's yer poem Yetty? :D Does it have the word 'Yetty' in it, by any chance?
Click to expand...


:mad:

THIS ANGER I FEEL IS SO TERRIBLY BAD
ITS THE WORST THING IN THE WORLD I'VE EVER HAD
EXCEPT FOR THAT TIME I ATE A BOWL OF PESTO SPAGHETTI
FOR MY NAME IS SPELLED 'Y.E.T.I....YETI!' :mad:
 
Yetman said:
:mad:

THIS ANGER I FEEL IS SO TERRIBLY BAD
ITS THE WORST THING IN THE WORLD I'VE EVER HAD
EXCEPT FOR THAT TIME I ATE A BOWL OF PESTO SPAGHETTI
FOR MY NAME IS SPELLED 'Y.E.T.I....YETI!' :mad:
Click to expand...

What's wrong with spaghetti and pesto?
 
Yetman said:
:mad:

THIS ANGER I FEEL IS SO TERRIBLY BAD
ITS THE WORST THING IN THE WORLD I'VE EVER HAD
EXCEPT FOR THAT TIME I ATE A BOWL OF PESTO SPAGHETTI
FOR MY NAME IS SPELLED 'Y.E.T.I....YETI!' :mad:
Click to expand...

Oh

Now see, your previous efforts had faultless rhythm...but this? And it's in capitals :(
 
Biddlybee said:
It's the hours simmering that make a decent ragu/bolognese :)
Click to expand...

I made one once with finely chopped chicken livers in which after the long simmering turned it beautifully silky. Will have to dig the recipe out and make it again now. :)

But my dinner tonight was four slices of toasted seedy bread, with butter and lemon curd. Followed by two snickers bars.* :oops:

* I had to go for fasting blood tests this morning, and was out walking all day so was absolutely starving and needed the sugar when I got in. Well that's my excuse :p
 
I have not had a Marathon in ages (though I do now call them Snickers). They are a chocolate meal,

Tonight I'm on vodka & ginger beer, roast spuds, baby carrots, green beans, sugar snap peas and a quiche/flan thing that I can't recall.
 
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