My friend Lisa came over today so we went to a little Indian Restarant just down the road from me and we both had a Lamb Dosa. (Think of a fajita 1’ Long) - it was delicious!!!
Today we had Haddock, new potatoes, French runnerbeans. Tonight we will just have a sandwich.
Defrosted a chicken breast, chopped it up, peeled and chopped an onion, chopped up some chestnut mushrooms. Sweated the lot down for a few minutes, poured some oriental stir-fry veg and egg fried rice over them, and emptied a sachet of ‘lemon chicken’ sauce into the pan too and let the whole lot simmer for approx 45 mins.
Stir fried mushrooms, shallots and teeny tomatoes with tofu.
Meat eater has chicken salad.
So, after shredding the thigh and leg meat into the salad, I stripped the carcass and stuck the bones including the skin and wing tips, in a medium pan covered in cold water and left to simmer on a low gas. I was therefore left with the breasts, and a quick look in the 'fridge revealed, half a red pepper, half a yellow pepper, half a red onion (rest had been used in the salad) half a container of cherry toms (ditto)and half a carton of elmlea double cream substitute from dessert a couple of days ago. Cubed the chicken breasts, reserving all the bitty bits, for the soup, cubed the peppers, halved the toms, chopped the red onion, plus half a yellow onion (reserving other half for soup), and put enough fusilli for two on to cook. Softened both onions in garlic infused olive oil, then added the peppers, followed by the toms, then the cream, plus filled the carton with milk, gave it a shake up and added that. Fresh cracked pepper and sea salt and about two dessert spoons of grated parmesan, done! Drained pasta and added it to sauce and gently folded all together so pasta could absorb the flavours, then served. It was delish.
As for the soup, after simmering the bones for about 45 mins, I drained them and added a chicken stock cube and a veggie stock cube to the liquid and picked all the teeny tiny bits of chicken off the bones and added to the liquid. Chopped the reserved half a white onion finely and sweated, added the stock, about a cup (small mug maybe) of frozen mixed veg (in this instance Tesco cheap version about 75p kilo and it works perfectly) and left to simmer, finally added some pearl barley and some orange lentils, some herbes de provence, some bay leaf oil, finally fresh black pepper, sea salt and some chilli flakes to taste. When the barley and lentils were cooked turned it off to go cold, then put the res? well cook the chicken in the soup and it breaks up into fibres) He took it to work yesterday and said it was ‘excellent’, and he had kept half in the 'fridge for tomorrow. So one roast chicken = a salad each, a pasta dish each and two lunches. Not bad going huh??
mmmm I think I will come over to your house Daisymay, you can share your dinner with me.
We had Fish and Chips today. Will probably have Indian Savouries tonight.
had egg bacon sausage mushrooms and beans for brekker so nothing else till later tonight if at all.
That’ll keep me going for a few hours yes Hazel darlin’ - but all day??? - not a ghost in hells chance.
I’ve got a sweet potato but forgotten what I was going to do with it got diced turkey too. Hey Daisymay you’d like this, diced turkey 0.28p 2 x turkey breast 0.14p altogether got £23.00 meat for £2.30 Tesco last Friday evening. Think I’ll go and clean the fridge out and see what else I’ve got in there.
Stuffed marrow using quorn mince, mushrooms and tomatoes
Oven chips with oven battered fish for meat eater although today technically he is a fish eater.
We had Chicken Breast Salad today. Tonight I will probably have a cheese salad roll.
Made a cheese and onion flan between us today, my husband makes lovely pastry and my filling is rather nice, so will have a slither of that with salad tonight. Had egg salad for lunch.
Tin of tuna …vinegar, salad cream, pepper , mixed together and slapped between two rounds of bread
Today it’s a Roast, using Chicken Breast but have put hot spices on it, with roast potatoes, roast parsnips, dark greens and carrots.
Rest of flan from yesterday with salad, too warm to worry much about food today.
Lunchtime today its Soup and Roll, this evening the rest of the Chicken Breast with New Potatoes, French Beans and Sweetcorn.
I’ve got Gammon on the boil at this moment, so we will have that today, should get 3 meals out of it.
On Sunday we had roast leg of lamb with cabbage, roasties, runner beans, carrots, cauli and broc, yesterday son was working until 8 so he had a meal at work, and I cheated and had one of those vacuum packed containers of pilau rice with a tin of Asda Lamb curry which was actually quite tasty and had quite a bit of lamb in it. On Sunday when I prepared the spuds for roasting, I included some smaller chunks which, (whilst the bigger, roasting, pieces were par-boiled) were fully cooked, and also did extra cabbage, so tonight, cold lamb and bubble and squeak with a fried egg on top and loads of sweet pickle on the side. The rest of the lamb will be minced and made into a shepherds pie with diced carrot and peas in the mix and served quite possibly with baked beans. Not bad, six dinners (plus a couple of sarnies) from one joint. In fact I have a neat little pyrex dish with a sealable lid, so may make a small shepherds pie in that for him to take to work one day next week.
I love fresh home boiled gammon with parsley sauce, extra creamy mash and teeny tiny peas, double yum.
Reminds me, many years ago I shared a cottage with a young woman who worked at a local pig farm. We had a friend who had a smallholding. The boss of the farm had a policy that any ‘runts’ were not worth keeping and had to be ‘disposed of’ so, we disposed of them, by taking them to the friends smallholding, mind you we also ‘liberated’ feed for them but hey, he could afford it. If we had two piglets we would raise one to bacon weight and one to pork. Then when they were butchered we would share the meat between us and them, turn and turnabout. This particular time we had received the whole gammon, which was huge and had sat in the freezer waiting for an ‘occasion’ to justify cooking it.
My friend and I both had a birthday within days of each other in March, and that year Mothers Day was around the same time. So we invited both of the sets of parents to dinner. Like you I boiled it first, then skinned it, scored the fat into diamonds, glazed it with apricot jam, studded it with cloves and roast it, basting with strong cider. Then to serve I deglazed the pan and thickened the juices with arrowroot so the sauce was clear. Served with baby new pots and baby carrots and at the time Birds did a packet of petit pois with tiny onions. If I think hard I can still taste it. The joint was so big we each had huge thick slices on our plates and both sets of parents went home with foil wrapped packets of meat.