What are you having for dinner? (wanna share your recipe?)

[Friday]

I just found Nandos PeriPeri sauce in the US!!! Woohoo!!! :woot:

And almooooost as good... just discovered that their recipes are (mostly) different depending on which country’s website you use. A few repeats here and there, maybe 50/50 in commonwealth countries but the regional stuff is awesome (beetroot here, mac’ncheese there, rabbit here, fish tacos there, apricot lamb 2 guesses) :sneaky: Drool.

So I’m just marinating chicken quarters for 24hrs and will flame broil / grill them... but the LIST of wow below? Yeah.

:chicken::chicken::chicken::chicken:

PERi-PERi sauce recipes | Nando's US
Link Removed NZ
Recipes | Nando's AU
https://www.nandos.co.uk/food/recipes UK
Recipes SA

 

[Friday]

@blackemerald1

I saw this and thought of yooooooou ?????

Our Best Cold Soup Recipes for Instant Air Conditioning

 

[blackemerald1]

Oooh thank you @Friday... they look like delicious recipes...

Tbh I have never had cold soup before.. so this is going to be a welcome change from saaalad.. tssss

:)

 

[Changing4Best]

I bought one of those copper frying pans and have been having some interesting adventures with it. I don't really know how to cook, but I sort of just fudge around and find that some things taste good together. One such thing is sliced mushrooms fried in safflower oil and Mrs. Dash (Garlic and herb). Once I get it just right, it makes its own sauce and I dip slices of bread (sourdough) in the sauce and it is so good. The longer after it is fried that you eat it, the better it tastes! It stores in the fridge for days afterwards.

 

[Lucycat]

Tonight we will be having a chicken stir fry, with noodles. I bought a stir fry veg pack with bean shoots in, and will be adding baby corn and manges touts. The chicken I bought ready diced too - that is how lazy I am today.It is a simple meal as I still have my living room sofa in the kitchen at the moment and don't have any space to move!

 

[Lucycat]

Tonight I am making Macaroni Cheese. I've just not yet decided which vegetables to go with it. Sometimes I put sliced tomatoes through the macaroni, but I do also like a side vegetable - perhaps some peas?

 

[Teasel]

perhaps some peas?

Cheesy peas! Or cauliflower or broccoli or courgettes?

 

[Lucycat]

In the end I diced onion and streaky bacon through the macaroni cheese, and then topped with slices of courgette and tomato. A little grated cheese on top then bake in the oven. Was delicious, Rory loved it and it helped towards our five a day!!

 

[blackemerald1]

Corned Beef & White Mustard Saurce

1.5 kg lump of Corned Beef
1 tablespoon Brown sugar
Several Cloves (whole)
Several Black Peppercorns (whole)
2 Bay Leaves*
1/4 cup Brown Malt Vinegar
1 medium Head of Garlic - unpeeled (chopped in half) *
3 - 4 Carrots peeled chopped into big chunks
3 - 4 stalks Celery chopped into big chunks
*optional

If you are worried meat may be too salty from the curing process you can:-

Soak it overnight prior to cooking day & discard water then rinse thoroughly for several minutes under cold running water before putting it into the pot.

You can rinse the meat then place it in the pot with water covering it, bring it to the boil then discard that boiled water and start again.

But I don't do either of those things I simply rinse it thoroughly for several minutes under cold running water and throw it in the pot.

Method:

Fill a heavy based boiler with cold water.
Place meat into boiler & put on low heat then immediately add all other ingredients.

Bring to boil, scoop off any white/grey impurities that may come to the surface,
Once pot has come to a rolling boil, reduce heat to a gentle simmer,

Simmer for 1 - 2 hours or roughly 30 minutes per 500 grams. Err on the side of caution but don't boil the crap out of it for half a day or it will be tough and tasteless
It's difficult to look at the meat to see if it's cooked. A meat fork shoulder easily penetrate the meat when cooked.

Turn the heat off and leave the meat in the pot with the water and other ingredients for at least half an hour.

Reserve a cup or two of cooking liquid for sauce if you want to.

Lift meat out of the pot.
If using it straight away - carve and serve (chop off the fat).
If using it for cold meat & sandwiches - cover it & when cool place in a container & refrigerate
Or do both.
Scoop out the carrots & serve with the meat if eating it hot.

I have it with mashed potato, cabbage - any vegies really.

Mustard Source

1 tablespoon butter
2 tablespoon plain flour
Dijon Mustard
1 cup of Milk
(you can also use a little bit of the cooking liquid used to cook the meat if you want to thin the sauce down a little)

Method

Melt butter gently in a saucepan,
Add flour & stir constantly for a few moments (don't burn it)
Add milk to make a thick sauce - stir
Add Dijon Mustard- stir
Add reserved liquid from cooking meat to thin it down a little - a few drops at a time
Heat through whilst stirring
Serve over meat & vegies.

Enjoy

 

[Lucycat]

1.5 kg lump of Corned Beef

I am guessing this is not the same as corned beef in the UK?

Ours is often sold in a small tin and is ready to eat. Sometimes a Deli will sell it by the slice. If serving from the tin it needs to be refrigerated first as it is so soft it would not slice well at room temperature. It is often eaten sliced, in a salad or sandwich, or mashed and heated in a corned beef hash with diced cooked potatoes through it.

 

[Lucycat]

For dinner today we are having roast beef, roast potatoes, Yorkshire puddings and peas and carrots. Served with a beef gravy. Traditional British Sunday Dinner ( although we can't afford to have Roast beef very often - this is a real treat!)

 

[blackemerald1]

I am guessing this is not the same as corned beef in the UK?

I don't know tbh. But, I reckon if you go to the butcher and ask for 'corned beef' or 'silver-side' which is essentially cured beef that needs to be cooked.. and you do it as I wrote above or do a search on the net for another recipe.. you will NEVER go back to canned meat. It keeps so well in the fridge and it would feed a large family very well for at least two meals. So for me that extends to about six or more lol...

I'm still eating my Corned Beef I cooked. I am having it cold in sandwiches & also at dinner time with steamed vegies. It is widely available here and I would drop my jaw if it was not available in the UK for you to cook. It is such a economical way to eat beef - 1.5 kg cost me around $11.00 AU. And it's really very nice.

Supermarkets and deli's sell it here by the slice too. But you pay a big premium for that privilege. I've not seen it in tins but then I've not looked so it might be there on the shelf. I'd still cook my own. :)