What did you have for dinner?

The last of Sunday's cold beef sliced, with humble mashed potato and home made Rowan and Crabapple jelly. Followed by Belle de Louvain stewed plums and ice cream. Plums picked from the tree at lunch time,
Jenny

 

I make a good sweet 'n sour.

Although it's not her favourite Sue will eat pork now. Slow cooked with lots of apple and onion which I use to make the gravy.
Has anyone tried cabbage splashed with Lea and Perrins?

Obviously pork night last night as I did pork leg steaks, large flat mushrooms with pasta and my "famous" (here at least) ten minute tomato sauce.

 

Tonite its stew,potatoes,carrots...

 

A huge dish of scrambles eggs with lots of black pepper no point in having chicken and clucking yourself

 

Tonite we had Fish and Chips from the chippie...Such a lazy sod i am..Well it is Friday guys

 

Just to show that I do listen to advice ... Homemade pesto pasta, with salmon fillet, and tomatoes. I did add a blob of low fat mayo after the photo was taken

 

My t'other half would have loved your meal NG ... but I gave him salmon fillets marinated in lime and black pepper with rice, lightly cooked on a grill pan. I had left overs of home-made shepherds pie, mash and green beans.

Can't imagine why so many people eat dessert although in saying so we shared a chocolate ice cream cone later on ...

 

Your fellas meal sounds nicer than mine. My salmon was cooked in a boat, and was a bit dry, hence the mayo
I had a yog after the meal. I still have 6 fillets left over, so I will experiment

 

Thanks Mr.Shiney, but I don't have a grill
The fillet was a bit dry this time around. I added a small knob (bertolli) to its skin to stop it from sticking to the foil, but that was all.
I love ginger, lime, lemon, pepper, and spring onions, but not keen on feathers
So how do I make a ...lets say...lime, ginger, and pepper marinade? Something I could still cook in the boat?

 

Use oats I get, but what about the rest of the ingredients? I use a lot of palm sugar and jaggery instead of sugar.

I so wish that I could grow Grapefruit. My favourite citrus. It may sound odd, but has anyone tried Grapefruit Drizzle Cake - it's lush!
Once again my pear tree shed its fruit except for the fruit growing over the neighbours side of the wall!!!

Likewise. I have bowls of fruit in all the rooms downstairs for snacking.

I prefer trout. The way that I cook trout is no use for salmon fillets but I'll share it anyway; take 4 sheets of tabloid newspaper, drag them through a bowl of water onto the draining board and press out the excess water. Place the trout (or any whole fish) 1.5 times its depth in on the paper, roll the end of the paper over it and then continue rolling it to form a tight bundle (folding the ends over tightly). Put the parcel in a pre heated oven (gas mark 6/200°c) until the paper starts to blacken and burn on the edges. Unwrap the parcel and the skin sticks to the paper!

????????????? How do you do bacon and cheese on toast?

Simples. Pour about a third of a bottle of olive oil and a desert spoon of sesame oil into a saucepan, and plenty of chopped ginger and cracked pepper and then very gently heat up (do not let it smoke) for about ten minutes. Allow it to cool down and put in a sterilised jar in the fridge. It will keep for ages. I would only add the lime when using the marinade (squeeze over the object to marinade before drizzling the oil mix over). If you add the lime before I think that the acidity of it would emulsify the oil.

 

Ha Ha, I would never touch either of those ingredients. I would maybe add cheese if an ingredient, but would keep it minimal.
When I did eat cheese on toast, I did it in the microwave.

Thanks for the marinade advice
Is Olive oil good for you? or just the best/healthiest of the bunch? It seems to be used in quite high volumes in everything. Pesto for example.

 

Hi NG. I am a lazy cook so I just squeeze lime juice onto the filets and grind mixed peppers over and let sit for an hour at least. I spray a little oil onto a ribbed frying pan and lightly grill the filets turning once. They come out very moist and flaky.

I have Bart's Ginger in Sunflower Oil in a jar (also their Lemon Grass in Sunflower Oil) so you could lightly spread that on your filet, then squeeze on lime juice and add peppers.

If you don't have a frying pan/burner on your boat, you can microwave the filets by seasoning, add two tablespoons of water to your receptacle, cover and nuke on high for 3 minutes, turn filets over and nuke for a further 1 minute. Allow to cool for a minute before removing. This is assuming two filets so cut time down if only cooking one.

PS I forgot to say that I also do the rice (usually Basmati) in the microwave. Put rice in a microwaveable dish, sprinkle lightly with sea salt, cover with water to about an inch above the rice, cover and nuke for 3-5 minutes depending on the quantity of rice but until all the water is absorbed. Let stand for a minute then fluff.

PPS I prefer sunflower oil to olive oil, especially for cooking, as it is not as heavy.