What's on the menu tonight?

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Re: What's on the menu tonight?

Postby Junglejayne » Fri Jul 21, 2017 6:05 pm

I did veggie fajitas with salsa on the side.
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Re: What's on the menu tonight?

Postby Keyser » Fri Jul 21, 2017 6:33 pm

befuddled guest wrote:
Keyser wrote:
Sandra wrote:Co-op Mince.... with fresh veggies....


Hoe do you cook the mince?

I don't bother with veg oil at all as there is enough natural fat for the mince to fry itself (when I am doing a chilli or spag bol). :smilin:


you want to know how to cook mince?


No I wanted to know their particular method - I use the fat in the meat to fry itself but some people use a lot of oil as well.

That's what I meant. :mrgreen:
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Re: What's on the menu tonight?

Postby malamute » Fri Jul 21, 2017 7:12 pm

Keyser wrote:
befuddled guest wrote:
Keyser wrote:
Sandra wrote:Co-op Mince.... with fresh veggies....


Hoe do you cook the mince?

I don't bother with veg oil at all as there is enough natural fat for the mince to fry itself (when I am doing a chilli or spag bol). :smilin:


you want to know how to cook mince?


No I wanted to know their particular method - I use the fat in the meat to fry itself but some people use a lot of oil as well.

That's what I meant. :mrgreen:


I never use fat and I buy 5% fat mince from Aldi. It is very lean and very tasty. I dry fry mine with onions.
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Re: What's on the menu tonight?

Postby malamute » Fri Jul 21, 2017 7:14 pm

Tonight I made chicken curry with rice cooked with saffron. We also had naans but they were bought ones from Aldi. They were fine. I also did some natural yoghourt with chopped chives and mint.
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Re: What's on the menu tonight?

Postby Keyser » Fri Jul 21, 2017 7:19 pm

malamute wrote:
Keyser wrote:
befuddled guest wrote:
Keyser wrote:
Sandra wrote:Co-op Mince.... with fresh veggies....


Hoe do you cook the mince?

I don't bother with veg oil at all as there is enough natural fat for the mince to fry itself (when I am doing a chilli or spag bol). :smilin:


you want to know how to cook mince?


No I wanted to know their particular method - I use the fat in the meat to fry itself but some people use a lot of oil as well.

That's what I meant. :mrgreen:


I never use fat and I buy 5% fat mince from Aldi. It is very lean and very tasty. I dry fry mine with onions.


Yes I dry fry lean mince as well. :smilin:
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Re: What's on the menu tonight?

Postby Stooo » Fri Jul 21, 2017 7:21 pm

Roasting off a chicken, smothered it in salt, pepper, olive oil and chopped garlic. Fucking stinks :shake head:
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Re: What's on the menu tonight?

Postby Big Fat Frosty » Fri Jul 21, 2017 7:31 pm

I fry chopped onions in olive oil
adding loads of chopped garlic
then add minced beef
and my dry spice mix (oregano thyme basil paprika salt pepper
fry off any water from the mince
add full tube tomato purre
then bam
6 chopped fresh salad toms
tin of chopped toms
keep it bubbling
tin of sweetcorn
splash of red hot pepper sauce
a drop or two of smokey naga sauce
2 teaspoons of sugar
beef stock
reduce to a simmer for 3 hours
serve in a bowl with a dollop of sour crème
and slices of garlic bread
:thumbsup:
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Re: What's on the menu tonight?

Postby Keyser » Fri Jul 21, 2017 8:21 pm

Big Fat Frosty wrote:I fry chopped onions in olive oil
adding loads of chopped garlic
then add minced beef
and my dry spice mix (oregano thyme basil paprika salt pepper
fry off any water from the mince
add full tube tomato purre
then bam
6 chopped fresh salad toms
tin of chopped toms
keep it bubbling
tin of sweetcorn
splash of red hot pepper sauce
a drop or two of smokey naga sauce
2 teaspoons of sugar
beef stock
reduce to a simmer for 3 hours
serve in a bowl with a dollop of sour crème
and slices of garlic bread
:thumbsup:


Sounds good BFF! :thumbsup:
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Re: What's on the menu tonight?

Postby Big Fat Frosty » Fri Jul 21, 2017 8:32 pm

lots left over too
half boil some fusilli
but in bowl half n half with sauce mix
slices of cheddar on top
with grated pado
in oven 20 mins
cheesy chilli pasta leftover bake
:thumbsup:
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Re: What's on the menu tonight?

Postby Text » Sun Jul 23, 2017 6:24 pm

Keyser wrote:
Sandra wrote:Co-op Mince.... with fresh veggies....


Hoe do you cook the mince?

I don't bother with veg oil at all as there is enough natural fat for the mince to fry itself (when I am doing a chilli or spag bol). :smilin:

Everyone is different. I add a few drops of oil. Maybe it's just habit. But I like the resulting texture. The mince fries rather than 'boils' when extra oil is added.
Either way, the main thing to watch out for - is that the mince tends to get very lumpy, very quickly when it's cooking, ..... so try and break up the lumps promptly.
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Re: What's on the menu tonight?

Postby Text » Sun Jul 23, 2017 6:32 pm

I LOVE experimenting with recipes. Cosmetically not always perfect looking, but at least it's tasty and you know exactly what's in it. :pmsl: :pmsl: :pmsl: unlike those perfect looking cookie-cutter meals from factories.
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Re: What's on the menu tonight?

Postby Keyser » Sun Jul 23, 2017 6:36 pm

Canary wrote:I LOVE experimenting with recipes. Cosmetically not always perfect looking, but at least it's tasty and you know exactly what's in it. :pmsl: :pmsl: :pmsl: unlike those perfect looking cookie-cutter meals from factories.


Hi Canary - I am not a bad cook when I can be arsed. :Hiya:
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Re: What's on the menu tonight?

Postby malamute » Mon Jul 24, 2017 6:45 pm

Someone brought me a big bag of fresh veggies from their allotment so I made chips with the large new potatoes, had fresh green beans and peas and I found some Linda McCartney veggie sausages in the freezer so we had them. Wasn't very impressed with the sausages but everything else was lovely.
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Re: What's on the menu tonight?

Postby Vicks » Sat Jul 29, 2017 3:01 pm

20265047_1498787466844611_1112543200515249039_n.jpg


Number 5.

:grub:
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Re: What's on the menu tonight?

Postby Text » Sat Jul 29, 2017 3:31 pm

Vicky wrote:
20265047_1498787466844611_1112543200515249039_n.jpg


Number 5.

:grub:


None of the above, I want it rare enough that a half decent vet could piece it all back together. Blob of mustard, blob of horseradish sauce. Crusty baked potatoes. Drop or 3 of merlot to chase it down. Scoop of haagen das for afters, thanks for asking, Vicky! :cheers: :hap:
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