ChatterBank0 min ago
what has everyone got planned for dinner tonight? im on the poach for different meal ideas
68 Answers
Im fed up with thinking about what the hell I can cook everynight! im stuck in a rut with my meal planning, be it roast, pasta bake, gammon egg chips, chicken, jkt pots, salad, same old same old i need a menu injection, not fancy food just everyday family of 4 grub
Answers
I know what you mean lushlar - you end up getting the same things because you know that is what everybody will eat. Some of our regulars are:
Spag bol
Chicken Stir fry
Chicken wings with pasta (pasta cooked in chicken stock and drained and mixed with pepper, butter and and a splash of soy sauce) & peas
Grilled chicken with wedgies
Sausage...
Spag bol
Chicken Stir fry
Chicken wings with pasta (pasta cooked in chicken stock and drained and mixed with pepper, butter and and a splash of soy sauce) & peas
09:42 Tue 07th Sep 2010
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I've made lentil soup for tonight as no idea what time the old man will be home.
Dumplings
5oz beef suet
5oz self-raising flour, sifted, plus extra for dusting
salt and freshly ground black pepper
2tsp dried italian herbs ( but any that you prefer)
water to bind
Place the suet in a clean bowl and add the flour. Using your hands, mix the suet and flour well, then season with salt and freshly ground black pepper and herbs.
Make a well in the centre of the flour and suet mixture and add water a bit at a time. Mix with a knife until you get a firm dough that comes away cleanly from the sides of the bowl.Turn the dough out onto a clean board and sprinkle over some flour. Roll the dough out into a sausage shape, then form into six golf ball-sized dumplings (they'll double in size when cooking). Carefully drop the dumplings into the stew
I slow cook my beef in red wine in the oven on gas mark 2 ( I use stewing beef or brisket), then turn it up to gas mark 6 just before I put the dumplings in, then cook for about and hour. Uncover the casserole about 20 minutes before serving so that the dumplings brown on the top
Dumplings
5oz beef suet
5oz self-raising flour, sifted, plus extra for dusting
salt and freshly ground black pepper
2tsp dried italian herbs ( but any that you prefer)
water to bind
Place the suet in a clean bowl and add the flour. Using your hands, mix the suet and flour well, then season with salt and freshly ground black pepper and herbs.
Make a well in the centre of the flour and suet mixture and add water a bit at a time. Mix with a knife until you get a firm dough that comes away cleanly from the sides of the bowl.Turn the dough out onto a clean board and sprinkle over some flour. Roll the dough out into a sausage shape, then form into six golf ball-sized dumplings (they'll double in size when cooking). Carefully drop the dumplings into the stew
I slow cook my beef in red wine in the oven on gas mark 2 ( I use stewing beef or brisket), then turn it up to gas mark 6 just before I put the dumplings in, then cook for about and hour. Uncover the casserole about 20 minutes before serving so that the dumplings brown on the top
Glad I'm not alone in my enjoyment of rare meat!
I do think though, that if there was a way to get nice crispy fat, but rare meat, I would have found the perfect steak.
I do like rib-eye at the moment - I used to only really eat Rump, but Rib-eye has turned me around!
Biggest steak anyone has eaten?
Spare
I do think though, that if there was a way to get nice crispy fat, but rare meat, I would have found the perfect steak.
I do like rib-eye at the moment - I used to only really eat Rump, but Rib-eye has turned me around!
Biggest steak anyone has eaten?
Spare
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