Teatime Choices
Sep 10th 2017, 8:01 pm
#1291
.
Joined: Sep 2008
Posts: 20,185
Re: Teatime Choices
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.
Green beans, roast spuds and roast carrots
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.
Green beans, roast spuds and roast carrots
Sep 10th 2017, 8:16 pm
#1292
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,851
Sep 10th 2017, 8:39 pm
#1293
Lowering the tone
Joined: Mar 2007
Location: Here and there
Posts: 7,351
Re: Teatime Choices
Fish finger & fried egg sandwich, and a bottle of Saint Emilion. Bachelor life. 
Sep 10th 2017, 9:32 pm
#1294
Stand-up Philosopher
Joined: Apr 2009
Location: Regina Saskatchewan
Posts: 16,344
Sep 10th 2017, 9:37 pm
#1295
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,851
Re: Teatime Choices
The lamb shanks were magnificent.
So good that we've decided xmas diner will be lamb shanks.
So good that we've decided xmas diner will be lamb shanks.
Sep 12th 2017, 7:45 pm
#1296
Lowering the tone
Joined: Mar 2007
Location: Here and there
Posts: 7,351
Re: Teatime Choices
Pork and leek fried mandus, after I tracked down the local Asian supermarket.
Sep 13th 2017, 1:16 pm
#1297
Magnificently Withering
Joined: Jan 2007
Location: Oakville, ON
Posts: 6,891
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.
Sep 13th 2017, 2:14 pm
#1298
Stand-up Philosopher
Joined: Apr 2009
Location: Regina Saskatchewan
Posts: 16,344
Re: Teatime Choices
I made seafood marinara and spaghetti. Being given fresh garden tomatoes and garlic is all the inspiration I need.
Sep 13th 2017, 2:30 pm
#1299
Lowering the tone
Joined: Mar 2007
Location: Here and there
Posts: 7,351
Re: Teatime Choices
I'm going out for dinner tonight to a fantastic Syrian restaurant. I love Arabic food.
Sep 13th 2017, 2:42 pm
#1300
Slightly Canadian
Joined: Jul 2005
Location: St. John's, Newfoundland
Posts: 10,129
Sep 13th 2017, 2:48 pm
#1301
Lowering the tone
Joined: Mar 2007
Location: Here and there
Posts: 7,351
Sep 13th 2017, 3:20 pm
#1302
Slightly Canadian
Joined: Jul 2005
Location: St. John's, Newfoundland
Posts: 10,129
Sep 13th 2017, 4:01 pm
#1303
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,851
Sep 13th 2017, 6:54 pm
#1304
Magnificently Withering
Joined: Jan 2007
Location: Oakville, ON
Posts: 6,891
Re: Teatime Choices
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.
Sep 13th 2017, 7:40 pm
#1305
Oscar nominated
Joined: Jan 2008
Location: Moncton, NB, CANADA
Posts: 50,851
Re: Teatime Choices
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
