What are you making for dinner?

happydenial

@C_J Blimey! I’ll have the fillet steak with fries and a bottle of Claret, thanks 😉

Suffolksue

what year is that?
I love the wine choices!!

C_J

I’m not sure, but I’d guess late 70’s.

goldfinches

"@C_J - that's a shriek, I'm also loving the wine list and especially noticing the Spanish:  Rosé. I thought the "Please talk to the Manager if you have any helpful suggestions arising etc. " was particularly evocative of the mid to late 70s.

Last night's dinner was these confit mushrooms with mougrabieh (giant couscous to you and me!) with enough left over for tonight and tomorrow as well. Y/s fruit salad to follow yesterday and y/s seedless black grapes this evening and tomorrow.

kerri_gt

@C_J i love that menu, esp the sparkling section with a bottle of Asti and not a drop of prosecco in sight. 

I guess as a kid I'd have had the soup and scampi most likely. There was prob a kids menu too, I can't quite remember but it was very exciting being allowed to pick my meal myself. Fond memories of doing that at the Little Chef too, where the menu largly varied between what deep fried item was served with chips, and how many slices of fried bread it came with. 😀 

C_J

@goldfinches : how did you make those delicious looking confit mushrooms? Is it just mushrooms, olive oil, garlic and a long slow gentle cook? Or any other ingredients? They look mouth-wateringly lovely.

goldfinches

C_J said:

@goldfinches : how did you make those delicious looking confit mushrooms? Is it just mushrooms, olive oil, garlic and a long slow gentle cook? Or any other ingredients? They look mouth-wateringly lovely.

@C_J - that's basically it yes, it's the first recipe on this page Yotam Ottolenghi’s recipes for slow-cooked vegetables | Food | The Guardian and I do recommend you use portobellos as they taste better than other mushroom types I've made it with.

C_J

Thank you for that recipe - it’s definitely going on the menu plan soon.

goldfinches

C_J said:

Thank you for that recipe - it’s definitely going on the menu plan soon.

PS I forgot to add that I usually halve the amount of oil and think that the dish tastes nicer like that.

Islandmaid

We’re out with friends tonight, our local Curry restaurant, always good fun 😆