Do you recall the Seco de chivo (or Goat with Green Peppers) that I cooked some while ago? Well, I was talking to Jason at Farmer's Choice via Twitter about the results and how the fattiness of the stewing goat pieces wasn't to my family's taste - although I liked it well enough.
He very kindly arranged to send me a boned leg of kid goat, so that I could try a leaner cut on the menfol
We bought a whopping great big piece of Gammon to do as a pot roast last Sunday - and it was scrummy. I served it with gnocchi in a Carbonara sauce plus some veggies and it was very acceptable indeed as a different sort of Sunday dinner.
However, we were left with rather a lot of Gammon that needed to be found a job to do. As I didn't think that using it as a door stop would
& heir was out for the day today (Sunday), so we decided to take ourselves off
to the local Toby Carvery for lunch.
I was (as I always am) a little bit worried about how we were going to manage getting in a settled, but amazingly, we managed to get in without any
great problem even though all the disabled parking spaces were taken. The non-disabled parking spaces were su
Baked cod on pea puree with beurre blanc sauce - now that's living!
So here we are.
Hubby and I have been beset with this horrid flu/chest infection bug that's been going around. First he got it - then I got it - and we've been cooking simple meals from the blog all the way through. Of course, this has been good for the blog, as it has meant I could update a few of the recipe
I am quietly very proud of this recipe. To me, this represents a little of where I am in regard to my cooking experience. Put in Masterchef terms, this is "my own food" - but not everyday food. Because of the quantity of double cream, this is very definitely a "once in six months" dinner!
Even so, I'm still proud of it.
You see, at one time, I'd have cooked this a) from
It has been a long old trail to this recipe, if I'm honest.
I now have a reputation (in the family - not globally, you understand), for being a master meatball maker. This is something of a turnaround from the days when I would suggest meatballs for dinner and be greeted with lukewarm interest and the remark "well, you're not very good at meatballs". Let me tell you, though, tha
My very great thanks go out to everyone who has contributed towards making Jenny Eatwell's Rhubarb & Ginger the success that it is.
Last months page views totalled 56,183 - which is just a jaw-dropping total for the one month.
I'm currently going through a phase of loving pitta bread.
Now I've always liked pitta bread, but just recently I seem to have taken to them in a big way. I suppose the fact that my tummy seems to accept them more readily than ordinary bread (~sob~ I love my bread!) has made all the difference.
There are a number of other benefits to pitta bread, as I've discovered. For insta
I know, I've been remiss in not publishing the menu plan lately. It's down to a number of different reasons (excuses) which would be really boring to go into here, so I'll save you from them all. *wink*
However, even though this week's menu plan isn't all that exciting from a gastronomic point of view, it does contain a number of meals that are our favourites and might be your f
The emphasis of this recipe is on the Risotto Primavera, as I will admit to having used a shop bought chicken glaze. Now don't you go telling me that you never use such a thing, I refuse to believe it.
The glaze we used was one of the Maggi range of "So Juicy" cook-in-a-bag products. In fact, it was really not bad at all. We tried the mixed herbs one, which seemed to have
I knew this recipe would push our respective comfort zones in many different ways. However, because we respect Yotam Ottolenghi so much and love his food, it just had to be done.
I hear you asking "why?". Good question. Well, you see, Yotam Ottolenghi seems to have the capacity to put combinations of flavours together that go from the unusual to the outrageous - yet of his
For really quite a long time - ever since seeing them on the t.v. - I have wanted to reproduce those gorgeous Spanish style tapas meatballs that you see being served in small terracotta dishes. They look so yummy with their thick tomato sauce that just the sight of them is enough to set my saliva glands tingling.
Well - and purely by accident - I think I've just achieved it.
Hot Punjabi King Prawn curry - and it was hot, too!
Look! It's only Tuesday and I'm publishing the menu plan for the week. You're impressed, I know. Well, I would be - in your place.
So let's start off by taking a look at the wreckage of last week.
In fact, amazingly, we did really well with last week's plan! I know! Against all predictions, we only bounc
You know me, I like recipes that are simple. Not just because they are easy to make (and that's an undeniable truth), but because a few good ingredients, combined with care, seem to make such excellent dishes.
I spotted this Goulash recipe on the goodfoodchannel.co.uk website and was immediately attracted to it because of the shortness of its ingredients list. Now I know there a
Sometimes, a recipe just works so well and is so tasty, that it needs to be blogged ahead of the queue. This is one such.
I found this recipe in the latest BBC Good Food magazine and you can find the original recipe - which deals with raw King Prawns as opposed to cooked King Prawns - if you click here. The recipe apparently comes from a lady called Jagdish Kaur who hails from t
Lime & pepper chicken wraps with salt & pepper potato wedges
Here we are! Especially for Seren - and anyone else who misses them when I don't get to putting them up.
This week has been quite a rollercoaster, so far - and I don't doubt it's going to continue rockin' and a rollin' for some time yet.
However, before we get into all that - what happened with last week's menu
I'm often drawn towards recipes for traybakes. They always look so good, with beautifully golden roasted chicken pieces nestling amongst gorgeous roasted vegetables that have just begun to caramelise. However, my efforts haven't always been successful in the traybake department.
As such, I was bearing this in mind when I found myself drawn towards the recipe for Mango chicken, b
I expect you all know, by now, how much I like to find good soup recipes that can be used in place of the main course. There are so many "meat and vegetable" combination meals out there, that it is nice to find a good hearty soup recipe to ring the changes every now and then.
I was attracted to this vegetarian soup (or it would have been, if I hadn't have used chicken stock) from Bill
One evening last week, when we should have been having the Taco night chicken casserole but had forgotten to take the chicken out of the freezer, I came up with a really good pancake/fritter combination.
Once we'd realised about the chicken, obviously we set about trying to decide what to do next. We were all a bit "meh!" about having an emergency takeaway, so I spent some time mental
First of all, how did we do with last week's menu plan then?
Erm, well, not so well - but not too badly either. We made four out of the seven dinners that were on the list, which is a pretty poor average - but then we didn't go hungry either.
Impossible quiche and Lasagne - tick, mission accomplished.
Taco night chicken casserole (photograph above) got made but not successfully,
This rich and delicious beef ragu is one of hubby's own recipes, that he had been pondering over for a few days. During one of our board meetings when we set the menu for the week, he announced that he'd be making a "romantic beef ragu". Well, you can't argue with that!
I have to admit, I was a teensy bit skeptical about what a "romantic beef ragu" would entail. Was he goi
The first half of your prize ...
GIVEAWAY ENTRIES ARE CLOSED
Oh, I know that - on the face of it - a potato giveaway doesn't seem like something to get so excited about. But - before you sniff derisively and move on - just look at what I've made from those potatoes! (You'll have to read on a bit, but you'll get the gist as we go along).
I've written before about how gre
Quick! Before either it gets away, or the days roll past without it!
I can't believe that, last week, I completely failed to post a menu plan again. I hang my head in shame and apologise profusely to those who enjoy reading them.
We had some great things on the menu list as well! Things like Chicken & Ham Pot Pie (see above) which was gorgeous, ham egg & chips m
When goodtoknow.co.uk got in touch with me, asking whether I'd be interested in joining in with a bit of fun on their website with "Pimp my pancake" - I couldn't say no.
Every year since I started this blog, we've - somehow - managed to miss pancake day and this seemed to be a very good way of including it, without having to present photographs of yummy, but relatively dull pancakes.
Just 'cos I can, I thought I'd let you all know about hubby's new venture - a blog detailing his favourite photographic images, called Chillimage.
They are all his own work - photographs he's taken recently plus over recent years.
The blog is with Jux, which is very new - and is adapting and introducing new functions every day. So if you can't find your way around it, or are confud
During our usual weekly board meeting (when we decide what to eat for the coming week), hubby stated that he had a fancy for roast pork for dinner on Sunday. That caught my attention, as I love a good roast shoulder of pork (locally sourced in England of course) with a little bit of stuffing and apple sauce.
However, that wasn't what he had in mind. His idea of "roast pork" is t
There you are, you see .....
We have been planning our meals all through the Christmas and New Year period - it's just that the meal plans have very regularly gone to pot as we've been either too poorly to make the things we've planned for, or just didn't fancy what we'd planned to have.
As a result, I've not been posting up the meal plans as it would be too confusing to try and follow w
This is a delightful dessert recipe that is just so easy to prepare - and so deliciously retro.
We were in the supermarket the other week and I spotted the sponge flan cases. I asked hubby whether he could remember having a fruit flan for dessert when he was a kid and we set to wondering whether people use them very much these days.
Yes, I know that with the correct type of tin it
Well, this recipe couldn't have arrived on a better day for it.
At around 3 a.m. the night before, it started snowing - and continued throughout the day. Eventually, we had around 4-6 inches of snow on the garden - which is really quite deep for Dorset!
Now ordinarily, I'd have been having successive batches of kittens over this happening. However, I'd seen the weather foreca
My brother's family were kind enough to gift me with a beautiful new Tagine at Christmas. It really is a corker - and absolutely huge.
Having spent some time just admiring it, I set to and followed the instructions for the seasoning process, to the letter. We had to buy a big plastic bucket to put it in for the overnight soak in cold water, then it went into a low oven for 2 hou
This week has been a bit of a bumpy one for the poor old meal plan, as between one thing and another, we've had to move meals around and change them at short notice. Amazingly, I actually planned to have meals that could be moved and changed at short notice - which doesn't happen often!
So all this shuffling around, meant that this Paprika chicken & chorizo bake dish wound up as o
This lovely, gently flavoured dish was inspired by a photograph of a similar dish that I spotted in the BBC Good Food magazine this month.
As I recall, the original recipe had spring onions in it and as I don't do very well with spring onions - my tummy sometimes rejects them - and had a leek waiting for me to find it a job to do, it seemed a fairly obvious swap.
I'm still getting back i
For the first time in the last fortnight or so, I cooked.
~ cue applause ~
I'm feeling lots better now and remembered my way back to the kitchen (which was an achievement, if you know my memory at the moment!) and I made a lovely Kedgeree. Click on the link there and you'll find the recipe, if you're curious.
I didn't overcook the rice, the onions were cooked perfectly and okay perh
I've just crept from under my duvet long enough to say Happy and Healthy (with an emphasis on the "healthy"!) New Year to you all.
Did you see the fireworks in London last night?
Needless to say, we didn't see them in person (more's the pity), but from the comfort of our armchairs, on the t.v. Still, I think that was one of the best firework displays I've ever seen, fo
Just in case anyone was wondering, I've been struck down by a particularly nasty cold/flu bug that poor old son & heir brought back from school with him for the holidays.
It got me on Christmas Day - and I'm just now starting to be able to contemplate sitting at the computer again.
Give me a couple of days and I'll be back!
Here's wishing you all a very happy and relaxing Christmas,
that all your celebratory dinners go according to plan,
with no smoke (unless you planned it that way)!
everyone, from the bottom of my heart, for being such a great and appreciative
audience over the months and years.
Jenny Eatwell's Rhubarb & Ginger would be nothing wit
The title of this scrumptious venison sausage casserole could stand some explanation, I think!
According to Wikipedia, "In English folklore, Herne the Hunter is a ghost associated with Windsor Forest and Great Park in the county of Berkshire. His appearance is notable in the fact that he has antlers upon his head.
The earliest written account of Herne comes from Shakespeare's The Merry
You may recall that, in the Turkey seasonal box from Knorr, were some mince pies. Not just any old mince pie, but some really very tasty mince pies from Foreman & Field, that are made by pastry chef Michael Nadell.
Now, unusually for us, we hadn't - beyond the first taster - put the kettle on and snarfed the lot accompanied by a number of cups of coffee. Oh no. These m
That is, in a way which leaves you with cooked, succulent, tasty meat that won't have you either reaching for the wine glass for some lubrication, or calling to God on the great white telephone owing to it being under-done.
Well, you can't ask for more than that, really - can you?
I must come straight out and say that the lovely people at Knorr were kind enough to send me the wonderful F
It's a sooper, sooper-quick giveaway!
~ GIVEAWAY IS NOW CLOSED ~
You see this fabulous collection of Christmas goodies - and yes, that does include a Turkey, all 4.5kg-5.5kg of it, stuffing, mince pies and dessert wine - well get entering via the Rafflecopter widget below and who knows? It could be yours!
So when I say it's an enormous box - it's an enormous box!
I haven't posted a meal plan for this week because hubby's sore throat has meant that our plans have changed from day to day, depending on how he is. After all, it's no good my spending time in the kitchen making a tomato based meal containing chilli if that would be inedible for him!
So following on from the Slow Cooked Chicken Stew with Dumplings that did him so much good, we had a
This completely scrummy, hug-on-a-plate loveliness was born of a necessity to find something non-confrontational but nutritious that poor old hubby could eat while he had a horrid sore throat.
He hadn't eaten very much at all for the previous two days - just drinkable things like soup and tea, really - and his blood sugar levels were all over the place. Needless to say, this wasn't he
Look! It's my first ever little, delicious, Christmas Pudding!
In our family, it has always been one person's task to produce the Christmas Puddings for the remainder. Now obviously, when we lived in Germany, it was a tad tricky for my Nanna to get a pudding to us for Christmas - so generally, we came back to England for Christmas and got our pudding that way. However, fo
When I first set out to make this meal, it was supposed to be a crispy topped Cumberland pie. However, I ran out of puff part way through it - and discovered how yummy just the beef part of the recipe could be on its own.
As with a lot of my recipes these days, this one has taken bits from several different recipes. However, the original inspiration came from the BBC Good Food w
Red Plum & Pomegranate Clafouti
I started this post yesterday and failed miserably, to the point of deleting it and starting again, so goodness knows how I'll get on today.
I know! I'll have a jelly baby - that might help. Jelly babies help in all kinds of situations where everything else has failed.
I didn't write up last week's menu plan because, well, I thought it
Now here's something a little bit different for Jenny Eatwell's Rhubarb & Ginger - a fish dish!
We really enjoy eating fish. Let me say that straight away. However (and you knew one of those was coming, didn't you?), we just don't get the opportunity very often. Which is completely ridiculous, considering that a) we live 2 minutes (literally) from the sea and b) we'll
I have made various paprika chicken dishes over the years, with - it has to be said - a mixture of success and failure. As a result, I've become a bit nervous of the types of recipe that involve tomatoes (particularly tinned), chicken and paprika.
However, just lately I've seen a few recipes for Chicken Paprikash float past my consciousness and had found myself being drawn in to the i
Now there are some tarts that are nice but dull - and some tarts that are surprisingly delicious. This is one of the latter.
I liked the idea of this tart for more than one reason.
First of all, I really like leeks - they're the only one of the onion family that I can eat without experiencing some severe regret in the tummy department, later on. I particularly like the way th
Ever since I
discovered British Rose Veal and first became aware of the plight of the
male dairy calves, I've wanted to encourage everyone I meet to give a
try to British Rose Veal. Now, if this recipe doesn't do that, I guess
there's no hope for you all.
As always, when I receive something new to work with, I have a look across the internet to see what other people are doing
Now that is what I call a celebration!
Our latest task, set by the "Lean on Turkey" campaign, was to create something wonderful from the Christmas leftovers
Now that immediately set us a problem, as the date is the middle of November - and Christmas was quite a long time ago. The only Christmas leftovers I had in the freezer, were some cranberries. So, the first problem was