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

The Quorn range is really good to be fair - we tried the Garlic & Herb Crispy Chicken Fillets, the Chicken dippers and the chicken chunks.
All perfectly acceptable as proteins accompanying pastas or curries.

The only one from their range that we didn't like were the sausages.
 
Dublin Drummer Wolf said:
The Quorn range is really good to be fair - we tried the Garlic & Herb Crispy Chicken Fillets, the Chicken dippers and the chicken chunks.
All perfectly acceptable as proteins accompanying pastas or curries.

The only one from their range that we didn't like were the sausages.
Click to expand...
Cauldron or Linda McCartney are decent veggie sausages
 
Kedgeree for 2


Smoked haddock
1 cup Rice
Onion
Peas
2 cups Veg stock
Tbs curry powder
Tsp dried coriander/turmeric
2 (or 3) eggs

-Put fish in oven
-Dice and start frying onions til soft
-Add curry powder, corriander, turmeric and stir in for a min
-Mix in peas and rice
-Add veg stock and bring to boil
-Cover pan for 10 mins on lower heat
-Scramble (or hard boil) eggs
-Flake fish and add along with eggs
-Cook for few more mins
-(Can add some chopped parsley if you're fancy)

P.S it's my partner that does this. She doesn't want you thinking I'm good for anything other than a tuna salad
 
I thought I would talk cookbooks for a moment. My favourite cuisine to cook is absolutely French. There are books on the market by geniuses like Alain Ducasse and Thomas Keller ( the French Laundry Cookbook is sensational) and I always like to have a Larousse Gastronomique in my house, but they are technically thunderbastard and the books cost the GDP of a small country.

If you wanted to start learning French cuisine I would heartily recommend two older sets. The recipes are great and easy to follow and you learn as you go

Introduction to French Cookery 2 volume set by Julia Child is a great favourite of mine and French Provincial Cooking by Elizabeth David is seminal and still as good as the day it was first printed. Work your way through those and you can really get good at French Cuisine.
 
Langers said:
I always put celery in stuff like bolognaise - because although I don't actually like celery, it's bloody good for you and after it's cooked into the sauce, you can't taste it but retain the nutritional benefits!
Click to expand...
Onion, garlic, celery and carrot are often the basic ingredients of a ragu type sauce.
 
EpsomWolf said:
Much inspired by the posts on here have decided it’s time to grow a pair and stick the head above the parapet - tonight will be the last Gousto and free-styling from Monday!

Figured planning is likely to be the key so will set out a simple menu to begin with and get focussed. I think it’s the aimlessly wandering around a supermarket with no plan and no imagination that would be most demoralising so will try and avoid that at all costs.

Will try and keep a notebook of menus as I go written in idiot-speak and hopefully before too long will have a little repertoire of basics to build upon. Not sure creativity will ever be a strong point but a bit of confidence and the ability to follow more adventurous recipes over time will hopefully mean it doesn’t need to be.

One step at a time though, quite looking forward to it.
Click to expand...
A few really simple tray bakes are a good way to start as well. They require minimum effort for often great results. Hairy Bikers do an amazing Spanish style tray bake with chicken and chorizo. One of the most popular things we cook. And really pretty simple.
 
I'd like to get stuck into that!
Do they dress the crab or just put the shell back on?
Obviously the chips came just after you took the photo...
 
It's good that you all get a jumbo size Kraft cheese slice each too 👌
 
That was a platter for 3 FFS. I’m going to have meat sweats for days.
 
First week Gousto free very enjoyable so far. Learning pretty quickly and a few basic errors but all part of the process. Making life as easy as possible at first by using Tesco recipes which link straight to the ingredients to add to the basket for home delivery.

Thank god for technology as all that removes the painful wandering aimlessly around the supermarket which had proved such an obstacle previously.

Tackled Chicken pasta bake, Baked salmon with jersey Royals, and a chicken fajita rice bowl this week. Trying 3 fish dishes next week, and onto something new again the week after.

I appreciate these are at the lower end of difficulty but I’m pretty chuffed with the results so far:

IMG_6528.jpegIMG_6543.jpegIMG_6554.jpeg
 
EpsomWolf said:
First week Gousto free very enjoyable so far. Learning pretty quickly and a few basic errors but all part of the process. Making life as easy as possible at first by using Tesco recipes which link straight to the ingredients to add to the basket for home delivery.

Thank god for technology as all that removes the painful wandering aimlessly around the supermarket which had proved such an obstacle previously.

Tackled Chicken pasta bake, Baked salmon with jersey Royals, and a chicken fajita rice bowl this week. Trying 3 fish dishes next week, and onto something new again the week after.

I appreciate these are at the lower end of difficulty but I’m pretty chuffed with the results so far:

View attachment 8000View attachment 8001View attachment 8002
Click to expand...
All looks pretty good to me, doesn't have to be complicated to be tasty.
 
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