Thanks, I know what’s on the menu one evening this week.
Thanks, much appreciated
A traditional chicken dinner with stuffing and veggies.
Something tasty and warming is required tonight.
The first and potentially the last runner beans from the garden too.
One pot Chicken Curry.
I would post a pick, but it’s all gone:yum:
Lamb and chicken are better than pork, but they are more expensive in Greece…
Tonight, I’ll mainly be preparing a light but creamy Mushroom Tagliatelle concoction using my own accidental recipe and is a firm fave with me and Mrs.J. Nom!
Dave. You’ve plated that up like a top notch celebrity chef.
It looks like you could charge a punter at least £25 instead of the usual pint and bangers for £10.
Unless I’m much mistaken ( in which case ‘umble apologies), that looks like a stock photo
Of course it’s a stock picture, pinched from t’interweb.
I’m not about to mess about taking daft photographs, when there’s a loovly dinner slowly going cold.
The clue was in the “later on” reference.
Beef vindaloo, garden beans, and mushroom rice. I confess it’s not very spicey but the vinegar and garlic make up for the low number of chillis.
Lamb shank in red wine sauce. ( i blitzed the stock vegetables in the sauce to make it super thick )
Haven’t had this for ages.
Lamb vindaloo with a scotch bonnet provided by a friend in the next valley. Tempered with curry leaves and a grating of jaggery with mushroom and parsley rice.
Hurt my back earlier in the week and still not 100% so a St Michael’s special
Venison casserole, colcannon and truffle butter beans. They used to sell a really nice game bird stew but it appears to have been dropped.
Tonight, it’s Dave’s chicken egg-fried rice, and, as usual, I’ll have to prepare 2 or 3 times as much as I require for just little ol’ me, since there’s always requests for “takeaway” extras for family members.
I don’t mind at all, as there’s nothing to it and it’s so easy peasy.
My two top tips are :
Use Sesame oil for the frying, and don’t beat the eggs, but just crack them into the wok once the rice has been added, keeping everything moving. That way, the yolks will coat the rice and the whites go nicely stringy.
A blast of dark soy sauce to finish, and that’s that.
Edit : Forgot to mention, last thing in is a healthy portion of petit pois … … … and, keep stirring!