Hotpepper20000
Well-Known Member
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Tonight was baked cod and shrimp on a bed of peppers, onions, olives, capers and tomato’s. Black pepper, smoked paprika salt and a few spoonfuls of bacon fat over top.
Well, the shopping arrived yesterday, so my next wave of kitchen action is incoming.
I also have more freezer room to play with having cleared out an entire drawer for Mr B.
Every batch of meals I cook, a meal or two gets tucked in there for him when I am away. At the moment, I am away at least 1 week a month, but it may increase in future.
This week’s batch cooking will be:
6-10 portions of lamb shoulder done tagine-style, with celeriac
8-10 portions chicken thigh rogan josh, with butternut squash
There will also be another batch of non-atomic buffalo turds, kefir and maybe some saag paneer (but not using proper paneer, because I can’t source it here).
And those basa fillets are still waiting in the freezer, because someone ate the cheese I was going to use with them. Lol.
my history is not good for mixing my own tagine blend, but I have found a quality spice paste with no rubbish (and no rose!) in it, and we are trying it for the first time.
Well, the shopping arrived yesterday, so my next wave of kitchen action is incoming.
I also have more freezer room to play with having cleared out an entire drawer for Mr B.
Every batch of meals I cook, a meal or two gets tucked in there for him when I am away. At the moment, I am away at least 1 week a month, but it may increase in future.
This week’s batch cooking will be:
6-10 portions of lamb shoulder done tagine-style, with celeriac
8-10 portions chicken thigh rogan josh, with butternut squash
There will also be another batch of non-atomic buffalo turds, kefir and maybe some saag paneer (but not using proper paneer, because I can’t source it here).
And those basa fillets are still waiting in the freezer, because someone ate the cheese I was going to use with them. Lol.
my history is not good for mixing my own tagine blend, but I have found a quality spice paste with no rubbish (and no rose!) in it, and we are trying it for the first time.
Have you tried making paneer in your IP?
I’ve used this recipe:
https://twosleevers.com/instant-pot-paneer-indian-soft-cheese-clone/
Which worked well. I used the muslin/ colander method rather than tofu press - that’s one gadget too far for me.
Delicious boneless leg of lamb and cauliflower cheese for lunch today. Couldn’t finish all that I’d put on the plate (v unusual). Just tried to have dinner of tinned wild salmon mixed with yoghurt but didn’t like the salmon at all - used to be one of my standard meals. Settled for extra yoghurt instead!
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Great looking lamb! Just how I like it with a faint blush in the middle. How did you cook it?
Air fryer. About 25 minutes. My meat thermometer is proving very useful!
Resisting the lure of the air fryer!
I have too many gadgets as it is.
My main protein sources at the moment are roast free range chicken (followed by soup), roast gammon, and pigs in blankets (sausages over 90% pork, local bacon). Plus eggs and cheese and steak of course.
We used to eat leg of lamb quite a bit but had a bad one so we are off that until the memory fades.
I'm struggling to decide which "unreal" food that I eat (apart from occasional sinful treats).
I have eaten ready meals such as curries (but not recently).
I do have the occasional lasagne from Waitrose (Charlie Binghams) which doesn't seem to harm me too much.
I also sin with the occasional fish and chips, however these aren't (very) processed.
One chicken (hot then cold) seems to keep us going for about a week, what with salads and soup.
Looks good - just needs some salad or coleslaw to make it into a meal.Bavette steak for lunch today. Not had that cut before. Thanks @shelley262 for the recommendation. Very tender and tasty and just a few minutes to flash fry. Yum! Likely to be leftover chicken for dinner.
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I bet it smelt great while it was cooking Mo.Steak cooked in the oven with onions, carrots, celery, courgette and mushrooms.