What are you making for dinner?

klew356

kerri_gt wrote: »

Must be something in the air as I'm making yorkies to have with some beef and guinness casserole...although upon last inspection the yorkies were more like pancakes

thats why i bought the giant jobs in case of mishap - was also in a hurry. twas delicious. i do make my own yorkies if they are small or for toad in the hole.

tonight is all the LO veg with pork chop - maybe a baked potato maybe roasties :T

C_J

Loosely based on Jack Monroe’s recipe for Mandarin Orange Tagine, I will be making a slow cooked dish of diced chicken, onion and garlic with cumin, paprika, chopped tinned tomatoes, tinned mandarin orange segments, and a drained tin of butter beans. A chicken stock cube and a small glass of orange juice will be added, the sauce will be thickened before serving and a tablespoon of cream stirred through it. This recipe is slightly different each time I make it, but it is always so nice.

kerri_gt

klew356 wrote: »

thats why i bought the giant jobs in case of mishap - was also in a hurry. twas delicious. i do make my own yorkies if they are small or for toad in the hole.

It's a recipe i've used before and not been very successful with - I think it has too much milk and not enough egg. At the advise of a friend who does very good yorkies, I threw in an additional egg to the second half of the batter and got a decent rise on those. So they're now in the freezer ready for future consumption.

Tonight OH had a chip butty....HM chips if that makes it any better? no? :o

I liberated from the freezer a portion of YS pilau rice and a portion of 'ode to gumbo' base which I chopped some defrosted roast chicken breast into (I got half a breast and ended up cutting the other half up for the mog) and had that for dinner.

Despite initial misgivings (gumbo did not look attractive mid-reheat stage) it was yummy, and i'm feeling nice and virtuous having liberated two more items from the freezer (chicken breast had already been defrosted as I was going to have it for lunch but OH forgot his sarnies so I ate those instead :rotfl:)

Tomorrow may either be a posh pizza between us (needs using) or a HM veggie lasagne (freezer stock) with garlic bread. I suspect OH will opt for pizza.

Liz3yy

Hubby and I had prawn spaghetti tonight. King prawns fried off in a little butter, olive oil and garlic, and a splash of passatta to make a sauce. I served it over spaghetti (just the cheap stuff from Asda) cheap as chips and a meal that hubby will devour every time

Liz3yy

kerri_gt wrote: »

Must be something in the air as I'm making yorkies to have with some beef and guinness casserole...although upon last inspection the yorkies were more like pancakes

It's for this reason I never make my own yorkies anymore, they always without fail go flat!

Islandmaid

Interesting, I use 4 eggs and water for my yorkies and they are (generally) massive.

I was treated to a meal out tonight, Fish soup to start, with slow roasted Pork Belly and Scallops, with cauliflower pur!e and cavello Nero as a main - DH had the soup and a HUGE fresh whole crab and fries - bloomin lush

kerri_gt

Islandmaid wrote: »

Interesting, I use 4 eggs and water for my yorkies and they are (generally) massive.

i'm sure we had this discussion before :rotfl: I will have to put a post it note in my book that the recipie in there is naff. Shame as it's one of my most used and fav cook books (Jan Arkless - how to boil an egg) My mum bought it for me when I wen to uni (errr...a few years plus ) ago and I love that its a really simple base for many dishes. Sadly Jan's yorkshires just don't cut it.

Update:

https://forums.moneysavingexpert.com/discussion/5543357/yorkshire-puddings&page=2

I should really remember this....

Islandmaid

kerri_gt wrote: »

i'm sure we had this discussion before :rotfl: I will have to put a post it note in my book that the recipie in there is naff. Shame as it's one of my most used and fav cook books (Jan Arkless - how to boil an egg) My mum bought it for me when I wen to uni (errr...a few years plus ) ago and I love that its a really simple base for many dishes. Sadly Jan's yorkshires just don't cut it.

Update:

https://forums.moneysavingexpert.com/discussion/5543357/yorkshire-puddings&page=2

I should really remember this....

:rotfl::rotfl:

Olliebeak1951

Time for PROPER AUTUMN food here, so it's Savoury Mince for us this evening - with mashed pots and steamed savoy cabbage :j!

Islandmaid

Porchini risotto with feather steak tonight