What's Cooking Today??

Fake tapas.

Meatballs in a sauce of courgette, olives, tomato and paprika. Small potatoes rubbed in salt, rosemary and olive oil and roasted. And some pita breads I found in the cupboard, covered in cheese and smoked paprika and grilled, and cut into soldiers.

Only thing missing was a nice glass of red wine.

 

Heehee...just you wait until it's horseradish sauce-making day! The first time I chopped it up in the food-processor I made the mistake of leaning over the bowl as I took the lid off.......

 

Breaded plaice fillet with salad, grated beetroot,baked potato and sweetcorn, a bit of pickled red cabbage and a small lump of cheese.

 

Chicken wrap + mixed salad ( lettuce, cabbage, carrot, cucumber and tomatoes( both home grown) onion and red pepper ,all diced and tossed in chilli sauce and then stuffed in a wrap with the chicken. Yummy yum.

 

Chicken and veg rice with sweet chilli sauce.

 

That looks gorgeous.

May I ask how you cook the rice?

I do it in the steamer, then usually let it cool off and then fry it to give it a nice glaze and reduce the starchy taste.

 

Rice cooker today but sometimes steamed on a base of thinly sliced potatoes that are brushed with olive oil and herbs. Our brood still prefer this way as they love the crispy potatoes base. I think this was / is a fairly popular way back in my hubs homeland.

 

Do you cook the potatoes first or do they just go in the steamer with the rice? I've never come across this approach before.

 

Here you go @Clueless 1 v2

Tahdig with Potato - My Persian Kitchen

 

I'll definitely give that a go.

 

You will love it, you can vary the base , Lavash is good too......mmmmm I'm hungry again now!!

 

I'm always up for trying culinary creations I've never encountered before. Tonight's tea is already in progress though. We've been out on a long walk on the moors so too tired to cook much, so tonight's tea is just ready made tinned chicken vindaloo, which will be accompanied by steamed rice.

 

I found some venison sausages in the freezer, so will have a venison hot pot tonight with veggies from the allotment and some foraged chanterelles.

 

Trust you that's an old one