OneGuyFromBarlick

Tripps wrote: ↑07 Jan 2022, 17:16 Tea tonight will be a little bit special -
Turned out very nice. .

Happy Birthday

Sirloin, belly pork, portabella mushroom, broccoli, half a jacket spud and a tomato and a bottle of Tempranillo for tea today

Straight veggies for breakfast and for tea I had a pork pie with veggies and gravy from the oxtail and steak and kidney I had slow cooked during the day, de-boned and defatted and in the fridge by bedtime.....

Casseroled steak and oxtail with veggies for breakfast and tea.

Yesterday was Fins birthday party tea and there was roasted crushed potatoes, salad and Korean pulled pork for the grown ups.

For today, I have a portion of diced Lamb that I cooked last week. I have all the makings for a Kleftico which I shall construct a little later and shove in the oven for tea.

Vegetable lasagna here last night and will be finishing it off tonight.

I'm happily working on my oxtail and steak and kidney with veggies for breakfast and tea. It improves daily...

Oxtail with steak and kidney and veggies X two for breakfast and tea.

Chicken and Green Bean Hotpot

I will be having Chicken Fajitas.

PanBiker wrote: ↑12 Jan 2022, 15:58 I will be having Chicken Fajitas.

That sounds like a good idea, I forgot to get anything out of the freezer. I have a pot of sauce left over from a chilli (and another that actually has some meat in it) I am toying with the idea of using the sauce to make a liver chilli.

Big Kev wrote: ↑12 Jan 2022, 16:24 I am toying with the idea of using the sauce to make a liver chilli.

Go for it. . . .

No change here, same as yesterday but we are nearing the end of the oxtail and steak with veggies.

We made a cauldron of Tortellini Soup, a veggie meal apart from the chicken stock.
Lots of beans in there too.

Sounds good Mick! I had the last of the steak and oxtail and veggies X two for breakfast and tea. I cooked sprouts and some chips and grilled a bunch of sausages so you can take a guess as to what I'll be having today.

I bubbled up a slow cooker full of diced beef and onions. We had spare spuds that needed something doing with them so I peeled and par boiled the lot. I shoved some in the oven drizzled with olive oil and chilli and garlic salt. I had those with a portion of the beef and garden peas.

I will shortly be making some pastry and blind baking three bases to make meat and tatie pies. Slow cooker beef with some more of the spuds will fill those and probably still leave a portion of beef for the freezer. Tonight tea for me will be one of the pies with mushy peas and gravy. I will go for a walk this afternoon to make room for it.

Tripps wrote: ↑12 Jan 2022, 16:32 Big Kev wrote: ↑Wed Jan 12, 2022 4:24 pm
I am toying with the idea of using the sauce to make a liver chilli.

Go for it. . . .

Waited long enough - did it myself. Added a grated carrot, onion and a few slices of chorizo. The usual soya sauce and a splash of tomato bolognese topping. The chili bottle slipped, but I like it.

No picture, presentation not too good, but tasted fine with a small baked potato.

I had liver and bacon casserole at the Crown Hotel in Colne for lunch today. I will be be cooking the liver chilli very soon though.

Finished off the Tortellini Soup last night.
Well, almost. There was enough left over for a lunch "for the lad"



Ingredients:

1 tablespoon olive oil
1 onion, chopped
½ green pepper, cut into small chunks
2 carrots, sliced
4 cloves garlic, finely chopped
3 cups chicken or vegetable stock.
1 14½ -ounce can diced tomatoes
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
A couple of teaspoons dried basil
Fresh ground black pepper, to taste
½ cup green beans, cut into bite size bits
½ cup frozen peas
1 15½ -ounce can cannellini beans, rinsed and drained
1 9-ounce pack of refrigerated three cheese tortellini
Shredded Parmesan to serve

Directions:

In a large saucepan or Dutch oven, heat olive oil over a medium heat. Sauté onion, green pepper, and carrots for 3 minutes, add garlic and sauté for a further minute.
Stir in stock, tomatoes, Worcestershire sauce, tomato paste, black pepper, and basil, bring to a gentle boil then reduce heat and simmer for 5 minutes.
Add green beans, peas, cannellini beans, and pasta, return to a gentle boil then reduce heat and simmer for another 7 minutes.
Serve with a sprinkling of freshly shredded Parmesan and crusty bread.

I had sausages, Fried potato chunks and sprouts X two for breakfast and tea and the treat of a small bag of chips and a coffee sat out in the Town Square yesterday.

Three eggs for breakfast. I cooked veggies later and so had a pork pie and veggies for tea. I have cooked oxtail as well and this morning will de-bone and de-fat it....

I was going to make Curried Noodles and Prawns but then the snow arrived and a cauldron of Cauliflower Soup was voted to be more suitable.
There's enough left for a second batch tonight.

We're having wonderful weather here considering it's January Mick. I hope your snow isn't too bad. All right on Christmas Cards!
I did more cooking yesterday, hot chicken wings with onions and tomatoes. So I had chicken wings with veggies X two for breakfast and tea.

The oxtail is on song so I had it and veggies X two for breakfast and tea. It's lovely!

Oxtail and veggies X two for breakfast and tea. This casserole is particularly good, I reckon it's because I have used plenty of garlic!