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jonthefox

The 'what you had for your tea' thread.

By jonthefox, in General Chat

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Jattdogg

Jattdogg

Posted
Posted
1 hour ago, tom27111 said:

The lamb is in the oven and it smells divine. 

 

Today's accompanying dishes are garlic and rosemary roasties, rainbow chantenay carrots, cauli cheese, purple sprouting broccoli and Yorkshire puds.

 

I'm really looking forward to this! 

 

 

Screenshot_20231119_154217_Gallery.jpg

Look at this guy and the posh words lol.

 

I'll take a plate as it means no cooking for me today. Lol

 

Making a fiery beef lasagna later. With an organic nature salad and golden emilia-romagna grated parmesan topped garlic bread.

 

 

  • Haha 2
tom27111

tom27111

Posted
Posted
1 minute ago, Jattdogg said:

Look at this guy and the posh words lol.

 

I'll take a plate as it means no cooking for me today. Lol

 

Making a fiery beef lasagna later. With an organic nature salad and golden emilia-romagna grated parmesan topped garlic bread.

 

 

 

Sounds a bit noncey lol

  • Haha 1
Tuna

Tuna

Posted
Posted
2 hours ago, tom27111 said:

The lamb is in the oven and it smells divine. 

 

Today's accompanying dishes are garlic and rosemary roasties, rainbow chantenay carrots, cauli cheese, purple sprouting broccoli and Yorkshire puds.

 

I'm really looking forward to this! 

 

 

Screenshot_20231119_154217_Gallery.jpg

Looks great!

  • Thanks 1
FoxesDeb

FoxesDeb

Posted
Posted
11 minutes ago, Jattdogg said:

Look at this guy and the posh words lol.

 

I'll take a plate as it means no cooking for me today. Lol

 

Making a fiery beef lasagna later. With an organic nature salad and golden emilia-romagna grated parmesan topped garlic bread.

 

 

I made a lasagne yesterday, although there was nothing fiery about it!

 

I love cooking lasagne, although a good one takes hours, and sometimes by the time it's ready, like yesterday, I've gone past being hungry. Could also be drinking too much wine while I'm making it though :unsure: lol

  • Haha 2
tom27111

tom27111

Posted
Posted
1 minute ago, FoxesDeb said:

I made a lasagne yesterday, although there was nothing fiery about it!

 

I love cooking lasagne, although a good one takes hours, and sometimes by the time it's ready, like yesterday, I've gone past being hungry. Could also be drinking too much wine while I'm making it though :unsure: lol

 

Well, if you need to put a glass of red wine in it, it's rude not to finish the bottle!

  • Like 1
FoxesDeb

FoxesDeb

Posted
Posted

I'm cooking chicken tikka massala tonight, accompanied by naan breads that were made in Leicester! 

 

The chicken has been marinating and the sauce is on, the whole house smells delicious :cool:

  • Like 1
Langston

Langston

Posted
Posted
1 hour ago, tom27111 said:

 

As another ex M&B employee, I beg to differ.

 

Still better than Wetherspoons though.

 

I can go through that and pick up on everything that's wrong if you like?

Unabomber

Unabomber

Posted
Posted
14 minutes ago, Langston said:

 

I can go through that and pick up on everything that's wrong if you like?

Please take this offline and let’s stick to posting nice food 

Sly

Sly

Posted
Posted

I purchased an air frier yesterday. 
 

No idea why but fancied trying it out.

 

A used one compartment to cook McCain fries and the other some Birds Eye Chicken Dips. 
 

I overcooked them. 
 

So I had overly nuked processed food for tea. 

  • Haha 1
Jattdogg

Jattdogg

Posted
Posted
2 hours ago, jonthefox said:

Sheperds pie tonight. Comfort food :thumbup:

I realized that i had taken the wrong meat out so ended up making the same. Was delish.

 

Lasagna has been moved to Tuesday.

Jattdogg

Jattdogg

Posted
Posted
3 hours ago, tom27111 said:

Today's Sunday dinner:

 

Roast Chicken

Fillet of pork

Sautéed leeks

Red cabbage

Tenderstem brocoli 

Carrot batons

Garlic & rosemary roast potatoes 

Yorkshire pudding 

Copycat

 

Mines nowhere near as impressive:

 

Roast chicken (seasoned)

Roast potatoes (seasoned)

Pan fried Green beans in garlic

Boiled carrots

Baked sweet potato and butternut squash mix

 

 

 

 

  • Like 1
tom27111

tom27111

Posted
Posted

My sous chef is out today. 

 

Her main tasks are to keep the kids out of the kitchen, peel potatoes and make the Yorkshire pudding mix.

 

There won't be any mash today, I can't be arsed peeling spuds.

 

I've made a Yorkie mix though, with garlic and rosemary. 

 

Shit is going to go down at dinner time. Wish me luck :ph34r:

The Blur

The Blur

Posted
Posted
8 hours ago, tom27111 said:

My sous chef is out today. 

 

Her main tasks are to keep the kids out of the kitchen, peel potatoes and make the Yorkshire pudding mix.

 

There won't be any mash today, I can't be arsed peeling spuds.

 

I've made a Yorkie mix though, with garlic and rosemary. 

 

Shit is going to go down at dinner time. Wish me luck :ph34r:

 

You can actually make mash with skins on,  it is more of an earthy favour and go well with stews.   Peeled potatoes produce creamy favour and generally go well with everything.    I have not tried unpeeled potatoes with Sunday dinner but reckon it can be pulled off- just!

  • Like 1
tom27111

tom27111

Posted
Posted
1 minute ago, The Blur said:

 

You can actually make mash with skins on,  it is more of an earthy favour and go well with stews.   Peeled potatoes produce creamy favour and generally go well with everything.    I have not tried unpeeled potatoes with Sunday dinner but reckon it can be pulled off- just!

 

I'd do that every time, but the rest of the family wouldn't think twice about killing me lol

  • Haha 1
tom27111

tom27111

Posted
Posted (edited)

Speaking of mash, we usually make it using just butter. Sometimes we put a small drizzle of milk in there.

 

But, some people swear of cracking an egg in to make it really creamy.

 

Never tried it, very sceptical. Does anyone do this? 

Edited by tom27111
kenny

kenny

Posted
Posted
11 hours ago, tom27111 said:

Speaking of mash, we usually make it using just butter. Sometimes we put a small drizzle of milk in there.

 

But, some people swear of cracking an egg in to make it really creamy.

 

Never tried it, very sceptical. Does anyone do this? 

Always an egg. Makes the creamiest mash. Its a bit like an egg carbonara that doesn't need cream to be creamy.

 

Also grated nutmeg brings out the earthy flavour in potatoes.

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