What did you have for dinner?

Thanks 'M' - the joys of getting old.

 

My sister visited yesterday, so I put a pork hock in the slow cooker Tuesday, added carrots, parsnips and onions Tuesday night, split peas yesterday morning, boiled some potatoes separately. Melted in the mouth.

 

Forgot to mention, we are trying to re-create the dishes of our childhood, why do they never seem quite as you remember.

 

Yep, my roast chicken doesn't taste like my mum's used to because she put tablespoons of salt in everything and I won't.

Vegan tonight. Tinned hummous (by far the best IMO) zhuzzed up with garlic, lemon juice, chilli, extra tahini, sumac & olive oil, EV, natch, with a very large side salad of lettuce, olives, toms, spring onion & parsley dressed with lemon & olive oil. Plus 2 toasted pitta breads.

 

Same as my Mum! Then, if was veg, it would be cooked almost to the point at which it would dissolve!!!

Tonight I had chicken (and mushrooms, bamboo shoots, peppers, french beans and sliced carrot) in my home made toban chilli sauce with all day soaked basmati rice.

 

Your own recipe?

I love the flavour (and heat) that Naga chillies bring to a dish.

 

My other half hates shin of beef. But when if I cook it whilst she's out and remove the meat from the bone once tender (hiding the bones in the bin) it is the best stew ever apparently!! My cut of choice for stews, along with neck of lamb and chicken breasts on the bone.

 

Yesterday evening, a real winter warmer - Jota - see link below. - we use the heart of a small savoy cabbage quartered instead of sauerkraut and add the polenta - to drink a hot grappa or schnapps.

Link: http://en.wikipedia.org/wiki/Istrian_stew

a-a

 

Funny how every nationality has its own version of a cabbage dish, with either potatoes or in this instance polenta.

 

Just like me then! I'll work that one out - I have some Naga chillies in the freezer. Thanks!

 

I have my own version too - just steam it and give it a liberal splash of Worcester sauce. Also nice with Parmesan, extra mature Gouda or crumbly Wensleydale (leave the Worcester sauce out though).