Teatime Choices
#1186
Re: Teatime Choices
Well this cheered us up a little- M&S little shop- Venison hotpot for us, Stonebaked smoky fajita chicken pizza for puplet and a light Cava for Snoop and a Peroni for me given that we have now been up about 28 hours with about an hours sleep on the plane - the rest are just nice goodies - weird split (largish) marmite pot as pano photo
#1187
Re: Teatime Choices
Thanks - mine is the Marmite, Peroni and the Venison Hotpot which was actually low fat and scrummy- puplet has the bacon, sausage rolls and costal sausages- Pie is not so healthy - 30g of fat... holy crap! will be shared
#1188
Re: Teatime Choices
You can take the Puplet out of Britain, but you can't the Briton out of the Puplet! Or something like that. Enjoy!
#1192
Re: Teatime Choices
St. Hubert Tourtiere and all I want to drink.
French cuisine doesn't have to be a challange.
The original recipe was the one that rendered the Passenger Pigeon (les tours), extinct, mmmmmm.
French cuisine doesn't have to be a challange.
The original recipe was the one that rendered the Passenger Pigeon (les tours), extinct, mmmmmm.
Last edited by caretaker; Mar 29th 2017 at 9:05 pm.
#1193
Re: Teatime Choices
Coq au vin with variation on the usual cheats.
Halved onions in the big casserole pot. Cabbage and mushrooms. A dozen browned chicken thighs - browned under the grill which also removed some fat.
A pack of Colman's coq au vin sauce mixed with leftover wine, a Liptons chicken noodle soup sachet mixed with water (essentially a chicken stock with a few added flavours) and poured into the pot.
Fantastic.
Halved onions in the big casserole pot. Cabbage and mushrooms. A dozen browned chicken thighs - browned under the grill which also removed some fat.
A pack of Colman's coq au vin sauce mixed with leftover wine, a Liptons chicken noodle soup sachet mixed with water (essentially a chicken stock with a few added flavours) and poured into the pot.
Fantastic.
#1195
Re: Teatime Choices
I'm going to throw together a fast stew, I'll clean and cook one big leek then add onion, garlic, big pile of cooked roast turkey with the few spuds and carrots that were in the pan, some mushrooms, s&p, half of a big sprig of rosemary and the white wine that's in the bottom of the bag from recycling at the bar. How bad can it be?
We'll see if it'll fit in the le Cruset, that would probably help, ha ha.
Just a touch of Maggi, touch of Wooster, dribble of chicken stock, more salt and pepper, little butter and flour and water to thicken and it's done. Not bad at all, despite the wine being red, (hey, it was in a box). Another answer to the question of what to do with leftover turkey. It is more or less coq au vin with a leek in it and turkey instead of chicken, as far as I know.
We'll see if it'll fit in the le Cruset, that would probably help, ha ha.
Just a touch of Maggi, touch of Wooster, dribble of chicken stock, more salt and pepper, little butter and flour and water to thicken and it's done. Not bad at all, despite the wine being red, (hey, it was in a box). Another answer to the question of what to do with leftover turkey. It is more or less coq au vin with a leek in it and turkey instead of chicken, as far as I know.
Last edited by caretaker; Apr 14th 2017 at 10:43 pm.
#1197
Re: Teatime Choices
Well I worked 5:30 - 1:00 and missed breakfast and lunch. I had something to eat (lunchtime choices) but was still hungry, and everyone knows food tastes better when you're hungry. Also dosed it up in the bowl with Frank's Red Hot, I put that $#&% on everything.
Last edited by caretaker; Apr 14th 2017 at 10:58 pm.