WHAT DID WE HAVE FOR TEA?

Post by **Stanley** » 06 Mar 2013, 06:06

I had the porridge for dinner but the teatime butty went overboard because I took the frozen stock left over from the ham hock and trotters, put three onions and a full bulb of garlic in with it and when it came to the boil I dropped a pork joint on the bone in it, Not sure what you'd call it, the pork equivalent of a beef rib joint. As soon as it was thawed I cut the fat off and chucked that on the fire so it was being cooked by its own waste! After about 3 hours quiet simmering on the stove I took the meat out, de-boned it and cut it up into bite size chunks, added 99p worth of broth bits and some lentils and let it simmer again till teatime. Wonderful how it thickened up and gained flavour as it cooked slowly. Cut a toasted crust into croutons and two ladles of the broth on top. Lovely! The remainder will have improved during the night sat on the stove so no cooking today.

Post by **Moh** » 06 Mar 2013, 13:16

Lamb chops, roasties & cauliflower cheese tonight.

Post by **Stanley** » 07 Mar 2013, 05:17

I did my favourite economy trip, I extended the stew with £1.56 worth of spuds and celery. That's two good meals at less than 80p each. Economy is the household mint!

Post by **Moh** » 07 Mar 2013, 14:59

Rare breed burgers from Roosters with chips & beans.

Post by **Stanley** » 08 Mar 2013, 06:21

Finished the stew. Butcher's day today but I have two small pieces of smoked cod and fancy fritters for tea. (Two large slices of potato with fish in between and dipped in batter before deep frying. Years since I had them.

Post by **Moh** » 08 Mar 2013, 13:24

Mum used to make them, they were lovely. Cottage pie made with corned beef tonight.

Post by **Stanley** » 09 Mar 2013, 05:26

I chickened out Moh and just fried the fish in batter and had it with some peas. I made my batter a la Delia but it wasn't as good as chip shop batter. Didn't froth up and crisp like the commercial stuff. I wonder what they put in it to make it do that? Lunch will be a small pork pie, tea most likely a frozen stew out of the freezer.

Post by **Stanley** » 10 Mar 2013, 06:23

Couldn't resist a bit of cooking! Meat Pie for dinner but tea was a butty made with something I knocked up during the day. I put three chapped onions and a full bulb of Garic in a pan, added sea salt and pepper, an Oxo cube and a glug of Worcestershire sauce and sat a nice piece of Dexter shoulder steak on it. Then onto the stove and let it cook ever so slowly for about three hours. Cut the meat into bite sized chunks and then popped a bag of broth bits in and topped up with small salad potatoes. At teatime I took some cold on a butty, today I'll give it the second cook, perhaps with some peas, and that will do me for dinner and tea today.... Can't really think of anything more nourishing or sustaining.

Post by **Moh** » 10 Mar 2013, 13:13

rump steak & onions tonight. I thought I posted yesterday to say we were having meat & potato pie made with shin beef but it has disappeared.

Post by **Stanley** » 11 Mar 2013, 05:25

Stew for dinner and at teatime I had cold stew on toast again just for a change. Treated myself to a half butty of cheese and some tomato relish I made today. I felt very guilty!

Bruff · Post by **Bruff** » 11 Mar 2013, 13:52

A nice (hopefully!) casserole of shin beef, which is in the slow-cooker as I write.

Bought the beef at a farm shop just outside Cheltenham whilst at the in-laws this weekend. I also got some goat - two chump steaks. I shall report back on their eating when we've had them.

I have had goat before - a poor billy's penis in Vietnam, but that's another story.......

Richard Broughton

Post by **Moh** » 11 Mar 2013, 14:00

Rump steak casserole again, I made enough for 2 days.

Post by **Stanley** » 12 Mar 2013, 06:12

Finished the stew at dinnertime and had a butty for tea. Got a reduced price pack of four cod fillets in breadcrumbs at the Co-op. Four meals in there. (Line caught Icelandic Cod so I don't feel guilty....) Just made some porridge for dinner, the stone-ground medium oatmeal needs a long time to soak and get to a good consistency but well worth the effort.

Marilyn · Post by **Marilyn** » 13 Mar 2013, 05:47

After nothing but salads for months, Tuna and Sweetcorn Mornay for dinner tonight. ( won't know ourselves!)

Post by **Stanley** » 13 Mar 2013, 06:21

I've got a loaf in the machine. Fish butty was good and I have three fillets left for my £2.35, cheap grub! I shall make porridge again for dinner, it's a good filler and I like it. Another fish butty for tea.

Post by **Stanley** » 14 Mar 2013, 05:35

Same as yesterday, porridge and fish butty for tea. Might go mad today and have two fillets with peas for tea......

Post by **Stanley** » 15 Mar 2013, 06:29

Porridge for dinner and the two remaining cod fillets for tea with mashed swede and peas. I know, probably a bit too much! I had a small rack of lamb in the freezer and so I popped it on a bed of onions and leek, topped up with carrots and parsnips, dropped some peas on top and cooked slowly all day. Lovely lamb stew and so sweet! So both meals catered for today.

elise · Post by **elise** » 15 Mar 2013, 21:27

Rabbit

Marilyn · Post by **Marilyn** » 16 Mar 2013, 02:00

Last night was a pub meal, out with friends. I had Pan Fried Chicken in White Wine and Cream Sauce, topped with Prawns.
Delicious!
I am dithering about what to cook tonight. Have quite a few choices but think I am still too full from last night to be bothered much. Have skipped breakfast and lunch, but still feel full.
Bought a lovely bunch of Spinach yesterday, so may do something with that...

Post by **Stanley** » 16 Mar 2013, 04:45

Potted meat butty and a small helping of lamb broth for dinner and a pressed beef butty with a small broth for tea. I got two slices of smoked bacon at Stewart's on Friday so beef butties will be somewhere on the menu today.

Post by **Wendyf** » 16 Mar 2013, 08:24

Chinese takeaway for us last night. I had king prawn with ginger & spring onion.
How do you cook your rabbit Elise?

elise · Post by **elise** » 16 Mar 2013, 10:32

Very very slowly! Brown it off in frying pan, put in casserole dish with carrots, onions, mushrooms and anything else that is to hand. Salt, pepper and mixed herbs. Chicken stock to cook in then thicken with Bisto powder to hubby's taste.

hartley353 · Post by **hartley353** » 16 Mar 2013, 11:32

I remember the first time i brought rabbits home to my mum. Only 12 years old we had been hunting down Horton,these were the first rabbits i ever shot farmer showed me how to paunch and skin them, when i presented them to my mum she just roasted them,and I sat down to a plate with rabbit hanging off both sides. No memory of what they tasted like but i did eat them.

Post by **Wendyf** » 16 Mar 2013, 16:13

Do you joint them first Elise? I try to make sure that a good slug of red wine is to hand when I'm doing them. You have reminded me that I have a couple in the freezer. My neighbour brings me them when he returns from visiting his son near Moffat - the local gamekeeper keeps them supplied.
Col is doing a beef curry tonight.

elise · Post by **elise** » 16 Mar 2013, 19:46

Buy them ready jointed from the butcher.

OneGuyFromBarlick

WHAT DID WE HAVE FOR TEA?

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