What are you having for lunch/dinner? (Part 1)

[Chippy]

My ex wife used to whine and eat chocolate.

[Kitty]

home made steak and kidney pie with chips also home made
and Manor farm chocolate fudge cake served hot with cream

[hazel]

@mesco m

Now wine with a little chocolate is a different thing entirely:lol:

prefer spirits with fruit much healthier option strawberry vodka and damson gin

[Mollie]

Where were you tonight, Hazel?

You missed a treat. It was deeeelish! My stars, I haven’t had or cooked a meal like that in the longest time.

I cut all the fat and scraggy bits off then put them on a plate for Billie, with a lid over the top. I’ve just been into the kitchen as he’s got the lid off and is tucking in like a wild thing. He thinks it’s his birthday!

There’s loads left, and I put the remainder of the stock into individual little tubs for the freezer. In the cooking, I’d added some Herbs de Provence, a little salt and pepper.

[Chippy]

Damn, I forgot about dinner.

[Mollie]

Well yours is still warm. At least, it should be as it’s been on back o’t fire for four hours!

[Chippy]

Hahaha.

[Uncle_Joe]

@Bridgefield

Sausage and spring mash pie. I’ve been very industrious in the kitchen today also made two lamb hotpots for the freezer and a soup called London Particular.

I’m glad I tasted the gravy I made for the lamb: I used Knorr Lamb cubes and they are HORRIBLY salty (its the first ingredient on the contents BTW)

I’ve had to have a glass of chocolate wine to take away the taste :-D:-D

Lynn darlin’ - yes Knorr cubes do contain too much salt. I tend to use Oxo cubes, (yes they too have salt, but not as much) and Oxo do do ‘Lamb’ cubes too.

[hazel]

@Mollie

Where were you tonight, Hazel?

You missed a treat. It was deeeelish! My stars, I haven’t had or cooked a meal like that in the longest time.

I cut all the fat and scraggy bits off then put them on a plate for Billie, with a lid over the top. I’ve just been into the kitchen as he’s got the lid off and is tucking in like a wild thing. He thinks it’s his birthday!

There’s loads left, and I put the remainder of the stock into individual little tubs for the freezer. In the cooking, I’d added some Herbs de Provence, a little salt and pepper.

Mollie, Sorry we missed it that sounded lovely and we would have thoroughly enjoyed it but we couldn’t get out for the hailstones. We’re watching 3 hares at the moment anyone got a recipe for jugged hare. Hazel

[Uncle_Joe]

Hazel darlin’ - happy to oblige:

Jugged hare
This is a simple, country version of the classic jugged hare. If the hare is hung and drawn at home, the blood may be collected and used in the gravy to thicken it and give it colour and goodness. You can also ask the butcher to keep the blood for you. Be careful to keep the blood fresh by storing it
in the refrigerator as it is collected - it does not keep well. Serve with deep-fried Veal forcemeat balls, redcurrant or blackcurrant jelly, and Jacket baked potatoes.
ingredients
serves 4
Beef dripping for frying
1 hare, jointed
Flour for coating
Salt and freshly ground black pepper
Dry cider or water to cover
Blood from hare (if available)
2 medium-sized onions, peeled and stuck with a few cloves
1 bouquet garni
method

1. Melt a knob of dripping in a large flameproof casserole. Coat the hare joints in flour seasoned with salt and pepper and fry in the dripping until browned on all sides. Stir in cider or water to cover, or a mixture of both.

2. If using the blood, add it now. Bring to the boil, then put in the onions and bouquet garni. Cover, transfer to a warm oven (160°C/325°F or Gas Mark 3) and cook for 3 to 4 hours or until the hare is tender when pierced with a skewer. The cooking time will vary depending on the age of the hare.

3. Remove the joints and onions from the casserole. Discard the bouquet garni. Take the meat off the bones, discard the cloves from the onions and break the onions into slices.

4. Return the hare and onions to the casserole to heat through. Adjust seasoning and serve straight from the casserole.

[hazel]

@Uncle Joe

Hazel darlin’ - happy to oblige:

Jugged hare
This is a simple, country version of the classic jugged hare. If the hare is hung and drawn at home, the blood may be collected and used in the gravy to thicken it and give it colour and goodness. You can also ask the butcher to keep the blood for you. Be careful to keep the blood fresh by storing it
in the refrigerator as it is collected - it does not keep well. Serve with deep-fried Veal forcemeat balls, redcurrant or blackcurrant jelly, and Jacket baked potatoes.
ingredients
serves 4
Beef dripping for frying
1 hare, jointed
Flour for coating
Salt and freshly ground black pepper
Dry cider or water to cover
Blood from hare (if available)
2 medium-sized onions, peeled and stuck with a few cloves
1 bouquet garni
method

1. Melt a knob of dripping in a large flameproof casserole. Coat the hare joints in flour seasoned with salt and pepper and fry in the dripping until browned on all sides. Stir in cider or water to cover, or a mixture of both.

2. If using the blood, add it now. Bring to the boil, then put in the onions and bouquet garni. Cover, transfer to a warm oven (160°C/325°F or Gas Mark 3) and cook for 3 to 4 hours or until the hare is tender when pierced with a skewer. The cooking time will vary depending on the age of the hare.

3. Remove the joints and onions from the casserole. Discard the bouquet garni. Take the meat off the bones, discard the cloves from the onions and break the onions into slices.

4. Return the hare and onions to the casserole to heat through. Adjust seasoning and serve straight from the casserole.

Uncle Joe…Oooh!! This sounds gorgeous… now I just need to catch a hare, Hazel

[Uncle_Joe]

Hazel darlin’ - I would think it would work just as well with Rabbits - my butcher has them and even skins, 'em and dresses them nicely for me. All you need do is go make friends with your nearest butcher.

[hazel]

@Uncle Joe

Hazel darlin’ - I would think it would work just as well with Rabbits - my butcher has them and even skins, 'em and dresses them nicely for me. All you need do is go make friends with your nearest butcher.

I tried rabbit when I first got married but by the time my hubby had finished going on and on about it, even I didn’t fancy it. The dog enjoyed it though.

[Uncle_Joe]

@hazel

I tried rabbit when I first got married but by the time my hubby had finished going on and on about it, even I didn’t fancy it. The dog enjoyed it though.

Oh Hazel!!! - Rabbit casserole is fabulous!!! - real comfort food.

Slightly different recipe than Jugged Hare: Wash Rabbit pieces under tap, pat dry. In a frying pan, melt 1oz beef dripping. Add rabbit pieces and fry for approx 5 mins until rabbit begins to turn golden brown. Scoop out with slotted spoon and place in slow cooker/casserole dish. place (sliced) carrots, parsnips and swede and a peeled and sliced potato into frying pan and fry for a few mins. Add 1 tblsp plain flour and continue to cook for another minute. Add 1/2 Pt stock, a Bay leaf and 1 tsp dried mixed herbs. Once stock begins to boil and thicken, scoop out all ingredients and add to rabbit in slow cooker/casserole dish. Cook (in casserole dish) for approx 1 Hr, in slow cooker 2 - 3 Hrs.

[hazel]

@Uncle Joe

Oh Hazel!!! - Rabbit casserole is fabulous!!! - real comfort food.

Slightly different recipe than Jugged Hare: Wash Rabbit pieces under tap, pat dry. In a frying pan, melt 1oz beef dripping. Add rabbit pieces and fry for approx 5 mins until rabbit begins to turn golden brown. Scoop out with slotted spoon and place in slow cooker/casserole dish. place (sliced) carrots, parsnips and swede and a peeled and sliced potato into frying pan and fry for a few mins. Add 1 tblsp plain flour and continue to cook for another minute. Add 1/2 Pt stock, a Bay leaf and 1 tsp dried mixed herbs. Once stock begins to boil and thicken, scoop out all ingredients and add to rabbit in slow cooker/casserole dish. Cook (in casserole dish) for approx 1 Hr, in slow cooker 2 - 3 Hrs.

My mouth is watering :!:

[Uncle_Joe]

@hazel

My mouth is watering :!:

In which case Hazel darlin’ - what are sitting there in front of your computer for??? - go get your Rabbit(s) this instant!!!

[Chippy]

Just had a mother and daughter sandwich.

[Mollie]

@Chippy

Just had a mother and daughter sandwich.

And that’s Yorkshire for …?

I had bangers, mash and gravy for tea tonight. Most tasteyful.

[Chippy]

Chicken and egg mayo, you not heard that before?

[hazel]

@Chippy

Just had a mother and daughter sandwich.

Bluddy 'ell the mind boggles, hope it means summat different to what I just thought of!! :surprised: