What's for Dinner tonight? (Part 3)

Support · 30/08/10 - 12:34

kimindex wrote: »

This (fusilli with artichokes, taleggio and courgettes).

http://lacucinaitalianamagazine.com/recipe/long_fusilli_with_taleggio_and_zucchini

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[Deleted User] · 30/08/10 - 12:35

Tonight my fiancée is cooking me a chicken pie with corn on the cob. Can't wait, his chicken pies are brilliant.

parthy · 30/08/10 - 13:14

Rosaliee wrote: »

Tonight my fiancée is cooking me a chicken pie with corn on the cob. Can't wait, his chicken pies are brilliant.

That sounds lovely. Does he make his own pastry?

Dunno what I'm having yet, but have a glut of sweet potatoes in the cupboard, so they'll feature somewhere. Need meat but all the butchers are closed today, so think I'll go to Waitrose to get some.

Joey Deacon · 30/08/10 - 13:22

Something involving pasta as I have a glut of the stuff in my cupboards!

whoever,hey · 30/08/10 - 13:42

I've got the contents of steak and ale pie in the oven slow cooking all day, and its going to go in my steak and ale pie.

I'm not making the pastry though, takes too long apparently.

[Deleted User] · 30/08/10 - 15:56

Tonight i fancy cauliflower cheese, with fish, peas and sweetcorn

parthy · 30/08/10 - 16:04

Homemade chicken korma. Sweet potatos will feature. :cool:

parthy · 30/08/10 - 16:05

Orangemaid wrote: »

Tonight i fancy cauliflower cheese, with fish, peas and sweetcorn

Never made cauliflower cheese. Going to give it a bash when I have a few to feed.

mimicole · 30/08/10 - 17:00

I was gonna make bolognaise or a curry but we have no onions, and the shop have run out

kate36 · 30/08/10 - 17:56

microwaveable chicken balti and rice
and some steamed veg if i can be a**sed to chop them up:D

kate36 · 30/08/10 - 17:56

whoever,hey wrote: »

I've got the contents of steak and ale pie in the oven slow cooking all day, and its going to go in my steak and ale pie.

I'm not making the pastry though, takes too long apparently.

mmm my favorite pie:D

SeasideLady · 30/08/10 - 18:37

Just made a pork casserole, and had it with roast potatoes. Deliciously tender and tasty.

parthy · 30/08/10 - 18:39

SeasideLady wrote: »

Just made a pork casserole, and had it with roast potatoes. Deliciously tender and tasty.

Have you got a recipe please?

merlinsmum · 30/08/10 - 18:40

We had Roast lamb yesterday, so it's a lamb stirfry today. With strawberries for afters.:D

mimicole · 30/08/10 - 18:51

merlinsmum wrote: »

We had Roast lamb yesterday, so it's a lamb stirfry today. With strawberries for afters.:D

sounds nice.

merlinsmum · 30/08/10 - 18:58

mimicole wrote: »

sounds nice.

Even nicer when the OH is preparing it all and cooking it.:D

c4rv · 30/08/10 - 19:51

Went to Indian buffet at lunchtime. 5 plates later and I am stuffed, I think there will be no more eating today.

SeasideLady · 30/08/10 - 20:31

parthy wrote: »

Have you got a recipe please?

Here you go!

25g butter
1 large onion chopped
half a medium swede chopped into chunks
150ml white wine
2 teaspoons caster sugar
1 granny smith apple diced ( or 1 tablespoon apple sauce )
4 lean boneless pork steaks
300ml chicken or veg. stock
sprinkle of dried herbs ( or sage )

Melt the butter in a casserole/saucepan and fry the onion and swede to soften slightly. Add the wine, sugar and apple. Bring to boil, then simmer to reduce liquid a little. Remove this to a plate, add a little more butter to the pan then fry the pork for 3 minutes each side to colour them. Tip the veg and liquid back in, add the stock and herbs, bring back to boil, then pop on a lid and place in a pre-heated oven 160/ Gas3 to cook for 2 hours. I had some leftover gravy from yesterday's Sunday dinner so I put a little of that into the finished dish and just heated it through.

parthy · 30/08/10 - 20:31

SeasideLady wrote: »

Here you go!

25g butter
1 large onion chopped
half a medium swede chopped into chunks
150ml white wine
2 teaspoons caster sugar
1 granny smith apple diced ( or 1 tablespoon apple sauce )
4 lean boneless pork steaks
300ml chicken or veg. stock
sprinkle of dried herbs ( or sage )

Melt the butter in a casserole/saucepan and fry the onion and swede to soften slightly. Add the wine, sugar and apple. Bring to boil, then simmer to reduce liquid a little. Remove this to a plate, add a little more butter to the pan then fry the pork for 3 minutes each side to colour them. Tip the veg and liquid back in, add the stock and herbs, bring back to boil, then pop on a lid and place in a pre-heated oven 160/ Gas3 to cook for 2 hours. I had some leftover gravy from yesterday's Sunday dinner so I put a little of that into the finished dish and just heated it through.

Thanks! It was you saying your pork was tender that piqued my interest, I always horrendously overcook the stuff.

SeasideLady · 30/08/10 - 20:46

I got the pork from Asda - they sell packs of 4 boneless thick pork steaks, and these were marked down so I bought them and put them in the freezer until I got them out today! The slow cooking method makes them fall-apart tender.

RAINBOWGIRL22 · 31/08/10 - 09:08

Minted lamb chops, new potatoes, broccoli and green beans! Yum!

kimindex · 31/08/10 - 09:09

Taken from vegetarian breakfast thread but not for breakfast, chapatis wrapped with spicy potatoes, onions and peas, with yoghurt.

[Deleted User] · 31/08/10 - 09:23

Veggie enchiladas with guacamole and corn on the cobs.

[Deleted User] · 31/08/10 - 09:34

I have eaten crap all weekend. Saturday at work was Pizza followed by warmed up left overs. Sunday Pizza and chips from chip shop then out drinking then Sunday omelette and chips, half a tub of chocolate ice cream and a huge family share bag of crisp on my own and then an indian takeaway. Blur feel sick thinking about it all.

Tonight I think will be left over curry frm last night, I cannot even think about it right now

[Deleted User] · 31/08/10 - 11:38

Pasta with a sauce made from cheese, broccoli, bacon and creme fraiche.

fonzerelli · 31/08/10 - 11:46

Baked Tatties! two small ones each. One with cheese and beans. One with chilli and cheese!!!

Hey there!

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What's for Dinner tonight? (Part 3)

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