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Re: Teatime Choices
Originally Posted by BristolUK
(Post 12335506)
Lamb shanks.
I thought I had a 'recipe' saved for this from two years ago when it worked supremely well but the one I found looked too fiddly for something I'd do. So I'm winging it - sloshed some stock and red win into a jug, added onion, oregano, sage and some flour, then poured it over the shanks. Cooking a treat so far. Sauce tastes really nice. :thumbup: Green beans, roast spuds and roast carrots |
Re: Teatime Choices
Originally Posted by Oink
(Post 12335526)
I'll be round in an hour. :thumbup:
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Re: Teatime Choices
Fish finger & fried egg sandwich, and a bottle of Saint Emilion. Bachelor life. ;)
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Re: Teatime Choices
Originally Posted by Jingsamichty
(Post 12335552)
Fish finger & fried egg sandwich, and a bottle of Saint Emilion. Bachelor life. ;)
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Re: Teatime Choices
The lamb shanks were magnificent.
So good that we've decided xmas diner will be lamb shanks. |
Re: Teatime Choices
Pork and leek fried mandus, after I tracked down the local Asian supermarket. :thumbup:
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Re: Teatime Choices
SWMBO excelled herself for a midweek supper with pork chops in a marmalade and mustard sauce. We've often done them with apples and cider, this was a new variation. OMG, it was delicious. With mash and garlicky beans, and a glass or two of local plonk to accompany. Even the usually most sceptical small person cleaned the plate. And plenty left over (deliberately) for my lunch at work today too.
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Re: Teatime Choices
I made seafood marinara and spaghetti. Being given fresh garden tomatoes and garlic is all the inspiration I need.
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Re: Teatime Choices
I'm going out for dinner tonight to a fantastic Syrian restaurant. I love Arabic food.
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Re: Teatime Choices
Originally Posted by Jingsamichty
(Post 12337354)
I'm going out for dinner tonight to a fantastic Syrian restaurant. I love Arabic food.
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Re: Teatime Choices
Originally Posted by Atlantic Xpat
(Post 12337369)
Which part of the world are you in at present?
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Originally Posted by Jingsamichty
(Post 12337374)
Germany, very civilised.
(I did wonder as Syrian restaurants are not generally synonymous with Norfolk!) |
Re: Teatime Choices
Originally Posted by Oakvillian
(Post 12337279)
...pork chops in a marmalade and mustard sauce...
We have some pineapple jam I want to use up...might work. |
Re: Teatime Choices
Originally Posted by BristolUK
(Post 12337415)
Grilled and sauce poured over or browned and finished off in the sauce in Le Creuset?
We have some pineapple jam I want to use up...might work. |
Re: Teatime Choices
Originally Posted by Oakvillian
(Post 12337506)
Soften/caramelize some onions and sear the pork chops in a pan over high heat, then orange juice/marmalade/mustard sauce goes on top, lid goes on, heat turned down, cook for another 8 mins or so (depending on thickness of chops), remove the pork and let it rest while reducing the juices to make a pouring sauce. An enamelled cast-iron pan would work admirably - we have an anodised aluminium saute pan which is a better size than our deep-sided Le Creuset casseroles for this job, and has a better lid than the cast iron frying pans.
Sounds like it was you who did it not Mrs O :lol: |
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