What are you making for dinner?

C_J

I usually allow two sausages per portion in toad (but perhaps three, depending on their size, for just bangers and mash as there is no batter to fill you up).  I often portion the sausages up into my enamel Falconware baking dishes which are just the right size to accommodate four large sausages and a generous glug of batter and freeze them like that - so handy to bung in the oven another time without having to make the batter from scratch each time). 

Tonight we are having roast beef, yorkshire puds, roast potatoes, cabbage, carrots and gravy followed by apple strudel and cream.

I'm looking forward to it as it's the joint of beef from the butcher's meat deal pack I bought on Friday, and it looks lush.

Florenceem

I am cooking some chicken that Mr F found in the freezer with roast potatoes/stuffing/broccoli/carrots & gravy.
Last night's cooking photos - tray bake for the Sunday school children.

kerri_gt

@C_J do you defrost your batter or cook from frozen when you pre make toads? I tried freezing batter once and it didn't rise when i cooked it.

Must be sausage season (ohhh errr matron) as i have been pondering a sausage casserole. There was a packet mix in Asda that i used to buy where you basically add onion and beans (and sausages) and which i recreate with the lidl sausage casserole mix. Was thinking i need to buy sausages for it but....i have 6 (or 8) posh venison bangers in the freezer and whilst i think it might be frowned upon to add beans to them, i also think its better to use them not buy new.
I have plenty of chicken stock i need to use up too. So, i was thinking i might turn it into a posh pauper venison sausage and beans casserole, made with chicken stock and stout (also have some to use up). Will incl sliced onions and mushrooms too. 

However, tonight will be no chicken Kievs with something. 

C_J

@kerri_gt I cook from frozen (hot oven) and it’s always been fine for me.

I have just put the joint of beef in the oven for tonight’s dinner, and am absolutely amazed by the quality of it. Meat from a butcher is so so different from supermarket meat. I was so excited I had to take the roasting tin into the living room before putting in the oven, to show Mister CJ. This involved having to negotiate my way past an exuberant five stone wirehaired pointer who had been, up until that moment, slumbering in front of the wood burner. He** gave me a look which seemed to say “I was just dreaming about that and now you have brought me one, thankyouverymuch”.



** this look applies equally well to the dog and Mister CJ, so take your pick 😂

Brie

kerri_gt said:

Must be sausage season (ohhh errr matron)  i have 6 (or 8) posh venison bangers in the freezer and whilst i think it might be frowned upon to add beans to them, i also think its better to use them not buy new.

Nothing the matter with sticking your sausages in with beans.  Beans always make sausages nicer.  (well to me anyways...)

Islandmaid

LO celeriac dauphinois and red cabbage here with some posh sausages from our local farm - to carry on the sausage theme 😂

Florenceem

I have been our most of the day on SA work so a quick meal needed tonight - got hot dogs to use up + buns.
Last night's dinner photo.

C_J

I’ve minced up half the leftover roast beef and made a cottage pie, but we’ll have that tomorrow night as I am working in the office tomorrow and it will be perfect to reheat when I’m home late and tired.

The other half of the roast beef will be turned into a beef, mushroom, tomato and paprika sort-of stroganoff for Wednesday.

Tonight I made a pizza, using some pizza dough from the community fridge which I topped with passata, chopped ham, sliced cooked sausage (just to keep the theme going), grated mozzarella, torn basil leaves and a drizzle of olive oil. 

JIL

Husband had a steak and kidney pie, from a base I found in the freezer, with baby potatoes, brussel sprouts, cauliflower and carrot and swede mash.
Daughter and I had roasted veg, pastry slice. With baby pots and rocket.
The last of the pastry made some sausage rolls for lunch tomorrow, although I noticed a few had already gone.

Islandmaid

Chicken pie and mash for them.  The pie is from out local butcher and far better than anything I could make. I’m using up some fish fillets from the freezer stash, caught by a friend who loves fishing but doesn’t eat fish 🤷‍♀️