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The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.

Medallions of Pork tonight. Normally I do it with a sauce made up of a cider vinegar, stowford press cider, sage and apple sauce as the thickening agent, but the family asked me to try something different.

So shallots, carrots and celery into a pan with some garlic and a tin of chopped tomatoes, some pork stock and a bouquet garni added. Leave to reduce, and then strain into another pan, add very thinly chopped mushrooms, sage, tarragon and a drop of red wine and a good slug of marsala. Gently fry the pork medallions with some flour on them, and then pour the sauce on. The flour then acts as the thickening agent. It is looking bloody gorgeous and first tastings of the sauce are VERY encouraging.
 
Sounds very nice that sauce. Especially with the mushrooms in there.
 
It was bloody tremendous.

Back to the kitchen today but just a nice standard roast beef. My yorkshire puddings are a thing of legend though, so it will be ace.
 
Just had the best Indian meal I have had here in nearly 15 years.

Bloody tremendous :)
 
Pittpenguinbabe said:
Just had the best Indian meal I have had here in nearly 15 years.

Bloody tremendous :)
Click to expand...

I've never heard of a Bloody tremendous :), is that some sort of American Indian? You know like a Sioux Madras or maybe an Iroquois Rogan Josh?
 
Bloody tremendous sounds like a visual description of the pain level when it makes it's way back out.
 
Spent a day in the kitchen yesterday, cooking and stocking the freezer, Leek and potato soup, a brilliant carrott and orange soup, and home made baked beans as i can't get them here.

Then cooked a fresh cod, white onion sauce and chips yummy.

It's grey wet and miserable weather here at the moment, so the crusty brown bread is ready for lift off.
 
Carrot and orange soup sounds disgusting!
 
The Bear said:
Carrot and orange soup sounds disgusting!
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No way , it's brilliant. I only use grated orange peel for flavouring of course, not whole segments, and with a tea spoon of curry powder, garlic and a little sugar, it's to die for with crusty bread.
 
I found an old bottle of balsamic vinegar made from hazelnuts in the back of my cupboard the other day, a decent splash in with the beans in the final stage is just glorious, beats using normal vinegar by a zillion miles.
 
Murphy said:
I've never heard of a Bloody tremendous :), is that some sort of American Indian? You know like a Sioux Madras or maybe an Iroquois Rogan Josh?
Click to expand...


More of a Blackfoot Balti Murphy :licklips:
 
pavlosmacwolf said:
I found an old bottle of balsamic vinegar made from hazelnuts in the back of my cupboard the other day, a decent splash in with the beans in the final stage is just glorious, beats using normal vinegar by a zillion miles.
Click to expand...

How did you make your baked beans ( and dont say with beans ! How did you make the sauce part ) ?
 
Ha ha sooze took a few attempts to get the sauce right, but this last batch is the dog's.

I have learned to boil the beans til softish, dump the water, wash them well, and then start to cook them in the sauce. I use fresh beans which have to be soaked for 24 hours and they give off a lot of starch? when boiled so washing them is a big thing.

All the recipes say use chopped onions, but i get a bit pissed off that every recipe says use onions so i give them a miss.
I use tomato juice as fresh or tinned tomatos can be a little acidy and the juice cooks down quicker and doesn't dry out the sauce too soon.
I now use the hazelnut balsamic instead of ordinary vinegar, a very little garlic, a table spoon or two of heinz tomato ketchup if i've got it, and add sugar to taste.

If the sauce starts dissapearing i just add a little water as the sauce needs to be runny not dry. I have never had to add corn flour as i make the sauce with the beans in it and they drink up some of the moisture and act as a natural thickening agent.

And yes they do, ha ha ha

Big trick is to keep tasting and don't be afraid to add more sugar or balsamic vinegar to get the taste you like.
 
pavlosmacwolf said:
Ha ha sooze took a few attempts to get the sauce right, but this last batch is the dog's.

I have learned to boil the beans til softish, dump the water, wash them well, and then start to cook them in the sauce. I use fresh beans which have to be soaked for 24 hours and they give off a lot of starch? when boiled so washing them is a big thing.

All the recipes say use chopped onions, but i get a bit pissed off that every recipe says use onions so i give them a miss.
I use tomato juice as fresh or tinned tomatos can be a little acidy and the juice cooks down quicker and doesn't dry out the sauce too soon.
I now use the hazelnut balsamic instead of ordinary vinegar, a very little garlic, a table spoon or two of heinz tomato ketchup if i've got it, and add sugar to taste.

If the sauce starts dissapearing i just add a little water as the sauce needs to be runny not dry. I have never had to add corn flour as i make the sauce with the beans in it and they drink up some of the moisture and act as a natural thickening agent.

And yes they do, ha ha ha

Big trick is to keep tasting and don't be afraid to add more sugar or balsamic vinegar to get the taste you like.
Click to expand...

Thanks for that pav, might have a go at me own as yankee beans are crap.
 
Tyrannosaurus Dan said:
Definitely. Although Bear will probably say he has to have something weird like salad cream on it!
Click to expand...


Yes, Bear does love his salad cream !

Fish finger sarnies are also yum if you mash baked beans onto the bread. But you have to use good thickish bread or it all turns to mush !!
 
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