I have been off my food for a few weeks, just got bored with the menu and the constant "what do you want for dinner" interrogation by SWMBO.....
So after a few "words" on Sunday evening, I somehow made the commitment to cook for the next week at least....... Not sure how a moan ended up with me becoming chef for the week, but hey-ho lets give it a go.
Spent a few hours on the web yesterday morning looking up simple but delicious meals, that don't involve endless ingredients that you use once and take up space for the next 5 years in the cupboard, nor take hours of prepping or cooking 8)
Went to Morrisons yesterday and did a shop..........got loads of BOGOF deals and 3 for a tenner deals on meat and we are all set to go. I used to cook quite often in my younger days so the challenge is not as daunting once I get into it. Got to prove it is sustainable without blowing a months budget on one week or too complicated for everyday cooking..
Cooked some lovey Liver with bacon and onion last night..........even though I say so myself it was bloody awesome!! Hairy Bikers recipe and very few ingredients
A trick I remembered from years ago was to cook baked potato's, scoop out the middle and mix a little cooked red onion in and make mash. Then keep the skins for lunch the next day stuffed with anything in the fridge.....no peeling spuds and chucking away a good part of the spud.
So for dinner tonight we have Pork Piquant made with all fresh ingredients all cooking away in the slow cooker. I will add my own twist later and put it in the oven with a layer of sliced potato on top. Few green beans and job is a good 'un
I fully intend to use cook in sauces and quick cheat meals as well.........the aim is to have a varied and tasty dinner every-night that doesn't cost too much and can be achieved in no more than 30-45 minutes. If I fail I will have to eat whatever SWMBO places in front of me and forever remain silent....
Last nights dinner:
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"Ruby"
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I wish my wife would cook more often, or at all. You're lucky!1972 Range Rover Classic 2 door V8
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16th Jan 2018 2:59 pm
kevin-t
Member Since: 12 Nov 2007
Location: sheffield
Posts: 680
On a positive note it Looks delicious
However
I think you are... Making a rod for your own back.
Leave kitchen duties well alone, it'll end in tears.
On my 3rd model already, so no chance of trading this one in at my age.....
All other duties performed well above expectations...... ------------------------------
"Ruby"
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I do most of the cooking. I actually enjoy it and I get to eat what I want rather than what I'm given!
I'm lucky because SWMBO isn't overly fussy where food is concerned so eats what is put in front of her. I do give her choices now and then but often it's just "I'm cooking this tonight". So long as I avoid the few things that she doesn't like, it's all good.
If brownie points are needed, I whip up a pea risotto (with braised fennel for extra yum) served with a glass of chilled white wine. Winner every time!
Spicy, roasted butternut squash soup with "cheese on toast" crouton tonight. It'll be a break from pheasant! Visiting from rrsport.co.uk
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"When you fire that first shot, no matter how right you feel, you have no idea who's going to die! You don't know who's children are going to scream and burn. How many hearts will be broken. How many lives shattered. How much blood will spill, until everybody does what they were always going to have to do from the very beginning: SIT DOWN AND TALK!"
16th Jan 2018 5:37 pm
Daniel-sparky
Member Since: 05 Jun 2016
Location: Forfar
Posts: 46
Looks nice ! RRSTDV8 On the subject of pheasants, do you have any good recipes? I have been talked into taking a dozen off a gamekeeper friend of mine! Apparently not worth anything this year, just burying them. Better off in my freezer lol2000 Freelander. Sold
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are you sure he's the gamekeeper and not the poacher ???
16th Jan 2018 5:56 pm
Pelyma
Member Since: 06 Jan 2005
Location: Patching, Sussex
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Game dealers are charging shoots to take pheasants down here, but they aren’t being buried. You can do anything with pheasant that you can with a chicken. We enjoy a breast stuffed with Boursin cheese wrapped in bacon, breast and thigh diced into a curry or any other sauce, roasted (but don’t over cook) casserole the list is endless.DS3 TDV6 HSE - Silver with Alpaca (old one) Gone
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16th Jan 2018 7:31 pm
Discomadness
Member Since: 19 Jan 2015
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TigerRecovery wrote:
I wish my wife would cook more often, or at all. You're lucky!
I’ve just had the Wednesday nights tomato soup with mince and mushrooms. Or as swmbo likes to call it ‘bolognaise’ Jarrod
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16th Jan 2018 8:28 pm
kajtzu
Member Since: 11 Aug 2017
Location: Helsinki
Posts: 6570
During the week my wife tends to do the cooking while I tend to do it on weekends and if she’s doing an evening shift.
The minions don’t always appreciate the culinary delights from foreign cultures. Besides burgers and steaks I do Malaysian, Indian, Indonesian curries, Mexican foods, pastas and salads, etc. but they do taste them as I tend to make a dessert as an incentive. Usually works out pretty well.
My Pork Piquant Hotpot came out well tonight...........SWMBO enjoyed it.
Pudding was a two individual trifles made from a couple of yesterdays doughnuts, quick set jelly, left over strawberries and custard from Sunday I found in the fridge!! 8)------------------------------
"Ruby"
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Daniel-sparky wrote:
Looks nice ! RRSTDV8 On the subject of pheasants, do you have any good recipes?
Treat it like chicken. Visiting from rrsport.co.uk
2012 RRS SDV6
2008 RRS TDV8
"When you fire that first shot, no matter how right you feel, you have no idea who's going to die! You don't know who's children are going to scream and burn. How many hearts will be broken. How many lives shattered. How much blood will spill, until everybody does what they were always going to have to do from the very beginning: SIT DOWN AND TALK!"
16th Jan 2018 10:32 pm
Mogwyth
Member Since: 03 Oct 2014
Location: Pwllheli
Posts: 3976
Wife is an OK cook does mean roast, but its me that is the real cook in the house and like kajtzu I to like to mix it up and cook stuff from the world, as well as traditional British fayre like the jugged hare we had at the weekend fortunately my minions have always loved most foods and cant wait to come home for dinner. Also do quite a bit of curing too.
I am pretty handy in the workshop as well as the kitchen, so we have a full blown smoker, a pizza oven and this year I am building a Tandoor.==================================
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16th Jan 2018 11:40 pm
riverblanche
Member Since: 31 Aug 2010
Location: retford'ish
Posts: 2210
eehhhh we don't want 2 pheasant cooking threads
we both cook but swmbo does most of it, she has the better Knife skills
I do the curries, bread, scones and a new Asda recipe of "Melt in the middle chocolate lava puds" quick, easy and rather good 10 min prep and 10 min to cook
Dinner tonight.........Lemon Chicken with Pok Choi and Baby Corns with Pilau Rice.......
Uncle Bens sauce in a jar and Uncle Bens microwave rice.
15 minutes from getting the stuff out and dishing it up on a plate. Very tasty, SWMBO gave it a big so we will call this a success.
Never eaten Pok Choi before and can't say it is that full of any flavour but is edible!!
Only deviation from the instructions on the jar, was to remove all the solids from the Wok and reduce the sauce down and then pour over the chicken. Looked a little thin before. 3 days in and looking good for the week...
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"Ruby"
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Not sure how a moan ended up with me becoming chef for the week, but hey-ho lets give it a go.
