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

Quote Originally Posted by Pittpenguinbabe View Post
When you mash your mash, what do you put in it, butter, marg, milk, cream, pepper or what ??
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Butter a splash of milk and fresh uncooked spring onions. I like my mash firm, not like soup as they make it here.
 
I've had a spectacularly triumphant weekend based around a chicken.

Friday - roasted peri peri chicken, jackets and med veg.

Chillies, paprika, cayenne, garlic, parsley, lemon juice, olive oil, white wine vinegar, s&p for the marinade, smashed it all over the bird (fnarr) and under the skin. Shoved peppers, onions and cherry toms underneath her and roasted. Was absolutely beautiful. Next day and chicken wraps with cheese melted in. Gorgeous. Next day made a Portug-ish stew, by boiling the the tits off the left over chicken carcass, sievesievesieve, take all the meat off and drop it into the stock, along the (vast amount) of left over roasted veg, as I'd planned ahead, genius that I am. Boiled a load of cubed potatoes, skin on, and boshed those in after the we'd reduced the stock a bit. Added a couple of tins of tomatoes, more cayenne, chilli flakes (home made ftw), parsley and smoked paprika, and just let it all simmer for a few hours. Jesus, it's gorgeous. Got about 12 portions of this stuff, though granted the chicken content will be quite low (but easily fixed).

All in, I've had 16 meals out of 2.5kg potatoes, 6 onions, 1/2 bulb of garlic, 4 peppers, 2 tins of toms, a punnet of cherry toms, and a large chicken. Excluding the spices which were all here, I probably spent about a tenner on all that.
 
Fucking hell Del, they could have done with you in War times ! Sounds good though :)
 
Pork tikka masala (though with a couple of scotch bonnets thrown in to pep it up a bit) with spiced fries.









In a loaf...
 
Made my own biryani type affair last night. Sliced onion and green chilli fried in oil with chunked tomatoes, curry powder, garam masala, madras paste, tomato & chilli pickle and hot lime pickle. Chucked in left over chicken from Sunday's dinner and some boiled rice.
Way too over flavoured and too spicy. I always overdo it when adding spices. If I'd have dialled back the quantities by 30% I reckon it would have been lovely.
 
Up at the crack of dawn this morning making a pie for tonight.

Steak & Kidney Pie, homemade chips and peas :)
 
Pittpenguinbabe said:
When Mr Penguin says ' Oh, going out tonight , been given a ticket, would have been rude not to accept '

Where to ?

'Here comes the bit you wont like , to the Penguins game '

:argh:
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......and you are still cooking for him!
 
What's going on...there have been 2 posts and no mention of a pulled pork = masturbation joke. This isn't the forum I know and love!
 
Slow cooked pulled joints are harder to fuck up, and lend themselves to more interesting and inventive flavour profiles. The last few years they've become really on-trend, partly because of ease and flexibility, and partly because it's something a bit different to joints and steaks. I'm a big fan. I do a rendang with pulled brisket; cheap, easy, and get it right and it just feels so much more authenticly Indonesian than when using strips.
 
Yeah, I often find my Indonesian cuisine to be wanting in authenticity.
 
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