Tonight I cooked..........

Kirkz

LE
Book Reviewer
We’ve (children and I) been baking for Christmas … the chances of any of these being left by Christmas are as remote as a very remote thing … I suspect we’ll be repeating these before the festivities ;)
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Nice, but what are they?
 
They’re ‘vanilla rolls’ … small dry, walnutty, buttery, fluffy biscuits that are eaten in Eastern Europe at Christmas …
 
Flank steak for dinner. Yorkies, grilled spuds, green trees, gravy.

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I've just spotted the flour. Did you you all purpose flour for the pasta? If you can get 00 grade it really does make a difference
100% agree, watch for it in Tesco, they often have it in and as it doesn't sell well as people want to buy Homepride. They always knock the price down, at one point I spotted it at 12p for a kilo bag. Cleared the shelf, poor woman on till said "wow that's cheap, I will have to get some" I had an evil grin inside thinking, hmmmm I bet you won't!!!!
 
From the web:

“Whilst the meat is really similar in texture it is the different shapes it produces as it is removed from the carcass that have given rise to the proliferation of names. Bavette can be translated as bib referring to its flat shape similarly in English skirt has the same origin. Aiguillette baronne is a long, conical piece, like a large needle, hence its name aiguillette. Onglet translates as tab indicating a quite small but specific cut from the flank area closest to the diaphragm. In the UK these can also be known as hanger steaks. Flanchet is the French term for flank taking the name from the position on the animal. Hampe is a longer thin cut from this area and means shaft reflecting its shape.”

I think it’s pretty much all the same stuff - belly

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Tonight I cooked ..... Lamb - Morrocan style.

Never done it before, looks like a cow pat , tastes ******* ace !

It involves dried apricots, fresh mint, ground almonds as well as onions , garlic etc.

Wow! doing this again !
 
From the web:

“Whilst the meat is really similar in texture it is the different shapes it produces as it is removed from the carcass that have given rise to the proliferation of names. Bavette can be translated as bib referring to its flat shape similarly in English skirt has the same origin. Aiguillette baronne is a long, conical piece, like a large needle, hence its name aiguillette. Onglet translates as tab indicating a quite small but specific cut from the flank area closest to the diaphragm. In the UK these can also be known as hanger steaks. Flanchet is the French term for flank taking the name from the position on the animal. Hampe is a longer thin cut from this area and means shaft reflecting its shape.”

I think it’s pretty much all the same stuff - belly

View attachment 620966
That's it. When we send a cow/steer to the abbattoir we have to ask for the hanger steak or we don't get it.
 
Busy day and in late. Root through the cupboard and found a Schwartz Spanish Chicken sachet. Followed the instructions. 10 mins prep, 20 mins cooking.

OK, not home cooked in the true sense but as a stop gap and being tired and hungry, it’s a 10/10 from me.

All you need is an onion, a couple of chicken tits, a pepper, some paella or risotto rice and a handful of frozen peas. A decent frying pan or wok with a lid. Oh, and tap water.
 
Busy day and in late. Root through the cupboard and found a Schwartz Spanish Chicken sachet. Followed the instructions. 10 mins prep, 20 mins cooking.

OK, not home cooked in the true sense but as a stop gap and being tired and hungry, it’s a 10/10 from me.

All you need is an onion, a couple of chicken tits, a pepper, some paella or risotto rice and a handful of frozen peas. A decent frying pan or wok with a lid. Oh, and tap water.
Looks nice
 
Looks nice
Yeah, sorry about that. If you’ve got one of those medical camera things I could give you a squint at it?

Just put it up as a suggestion for anyone else looking for a quick and easy meal.

Will do it again for sure so will try and remember to have knife, fork and camera to hand.
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
Tonight I cooked ..... Lamb - Morrocan style.

Never done it before, looks like a cow pat , tastes ******* ace !

It involves dried apricots, fresh mint, ground almonds as well as onions , garlic etc.

Wow! doing this again !

A wee drop of honey works wonders in such a dish
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
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A couple of the 6 Mutton chops in barbeque sauce cooked tonight.

The remnants. That's a piece of rice we had them with.
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colinmc400

War Hero
Almost healthy’ish option last night. Rump cap or Picanha steak from our local Brazilian butcher and BBQ’d corn/red pepper and some green shite. Steak was outstanding. Green shite, not so much.
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Bubbles_Barker

LE
Book Reviewer
It's Christmas.

I saw there had been a bit of discussion regarding Kitchen Aid stand mixers etc - what's the overall opinion? Worthwhile? Or only if you are a Bake-Off wannabee? How flexible are they?
 

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