[Drew]

Last Monday we had our favourite curry, i.e. Chicken Ginger & Black Pepper. Tonight, after buying a 1kilo pack of Turkey Steaks (£7.99) from Lidl, we are having Grahams first recipe, Turkey Dopiaza accompanied with a glass (or two) of Argentinian Malbec.

 

[Pudsey_Bear]

Ditto but a beef one I did a couple of weeks ago and put in the freezer.

 

[JanHank]

I´m having a tin of soup and crusts off my home made bread. 😁

 

[GMJ]

Last Monday we had our favourite curry, i.e. Chicken Ginger & Black Pepper. Tonight, after buying a 1kilo pack of Turkey Steaks (£7.99) from Lidl, we are having Grahams first recipe, Turkey Dopiaza accompanied with a glass (or two) of Argentinian Malbec.

I have a few starter/accompaniment recipes to post up so I'll try and get on that next week if I can.

 

[GMJ]

Here's a new recipe I tried last night. Quick and simple to cook and very tasty. It's also vegetarian so doing our bit for the planet!

...and it's not a curry either

Field Mushrooms stuffed with goats cheese and sun tried tomatoes

4 large field mushroom
150-ish grams of soft goats cheese
10 SD tomatoes
1 Tsp dried basil
Pepper to taste

- Put the oven on to heat at 180 degrees (Gas Mark 4).

- Wipe the mushrooms and carefully take out their stalks.

- Mix the goats cheese; chopped SDT's and the basil in a bowl. Add black pepper to taste.

- Fill the mushrooms with the mixture and drizzle on a small amount of the SDT oil from the jar.

- Pop on a baking tray in the oven for 15 mins.

Serve on a bed of rocket with a fine drizzle of Balsamic Dressing. We have a low carb diet but this could be accompanied by garlic bread as well.

 

[Drew]

Thank you Graham, all printed, laminated and added to "Grahams Recipes".

We are not fans of Garlic Bread and I limit myself to two slices of wholemeal a day, however on a Saturday we always have a thick slice of Sourdough with "Whatever we fancy" for our lunch. One guess as to what we will be having this Saturday.

 

[GMJ]

The recipe could also be done with half the ingredients and served as a starter for 2 as well. We had it years ago as a starter at a friends house, made slightly differently with pesto instead of SDT's.

I take your point on garlic bread. Sourdough garlic bread and cheese does sound nice though!

 

[JanHank]

I bought 2 packet of chicken medallions yesterday going 30% cheaper so you see why.
I have just made a variation of Dupiaza with chicken of course, but this time no chilli powder (curry powder instead) no fresh ginger (lemon juice instead) a huge onion from Horst that turned out to have been frozen inside so had to pick out the good bits, only one garlic because the rest had gone bad so used garlic powder. Dried coriander.
It is now infusing, I will have some later with rice or noodle, I hope I can eat it this time without the chilli.

Sound a bit like one of OXO Katies recipes

 

[GMJ]

I think you have yourself a whole new recipe there Jan...perhaps Chicken a la Jan?

 

[Drew]

I think you have yourself a whole new recipe there Jan...perhaps Chicken a la Jan?

I am glad you said this Graham and not me, I was tempted to reply yesterday but decided against it as I would be dining on: "Neurudnitz Tongue Pie" for the next few days. Having tried it a few times in the past, I came to the conclusion that it wasn't to my liking.

 

[Drew]

I bought 2 packet of chicken medallions yesterday going 30% cheaper so you see why.
I have just made a variation of Dupiaza with chicken of course, but this time no chilli powder (curry powder instead) no fresh ginger (lemon juice instead) a huge onion from Horst that turned out to have been frozen inside so had to pick out the good bits, only one garlic because the rest had gone bad so used garlic powder. Dried coriander.
It is now infusing, I will have some later with rice or noodle, I hope I can eat it this time without the chilli.

Sound a bit like one of OXO Katies recipes

How was it Jan? cooked to your usual standard I trust?

 

[JanHank]

How was it Jan? cooked to your usual standard I trust?

What what, standards what are they? I just seem to make a mess of everything unless it´s bolognese sauce.
I jest, it tastes good, but chicken medallions are not the right thing to use I don´t think, the meat is too dry or I cooked it too long, Motley isn`t complaining though.

My tongue pie can be a bit to spicy at time and I have lashings of it when I'm on the boil.

 

[Drew]

The photographs of your bread, Yorkshire Puddings etc. are spot on, "Cooked to Perfection".

I buy all our chicken from Lidl, especially when they have the "Specials" i.e. Chicken Breasts, Diced or Sliced. Last week they had sliced Turkey Breasts and so far we cannot complain, all have been excellent.

 

[Drew]

My tongue pie can be a bit to spicy at time and I have lashings of it when I'm on the boil.

Can you post your recipe for that Jan?

 

[Pudsey_Bear]

You need about 5 minutes winding up at least

I have more success with that than my blasted puddings..


Re that, I've been using extra virgin olive oil for them as that seem to be what we use now for everything, could that be the problem, I'm sure (not certain) we used to use Vegetable oil before.

 

[JanHank]

Can you post your recipe for that Jan?

You take one Drew, one, Kev add a good sprinkle of Graham, mix together with Barrys loud music, light the touch paper and stand well back because it goes off with a loud bang. One ingredient is missing as it`s now unavailable unfortunately.

 

[JanHank]

You need about 5 minutes winding up at least
I have more success with that than my blasted puddings..

Re that, I've been using extra virgin olive oil for them as that seem to be what we use now for everything, could that be the problem, I'm sure (not certain) we used to use Vegetable oil before.

I don´t think it has anything to do with oil, I use lard or any kind of oil.
2 eggs are well beaten with the egg whisk before adding salt, then milk and 100 gr. plain flour alternatively beating it really well, you should see loads of bubbles, leave mixture to stand in the fridge until you need it, give it another bashing before pouring it into the smoking fat, I only make small ones, toad in the hole I don´t make.

 

[Pudsey_Bear]

I did try small ones on Christmas morning for Liz to take with her, made coasters

 

[JanHank]

Here´s a change from the hot stuff.

Sweet & Sour Sauce For white meat

500gr meat
1 medium onion diced
Oil to fry
1 pepper diced
1 large carrot diced
2 tbsp Tomato ketchup
1 “ Orange juice
4. “ Water
1 small tin Pineapple chunks
S & P

If you can still get HP sweet and sour sauce 5 tbsp.

If not
2 tbsp Soy sauce
1 tbsp Tomato puree
2 tbsp wine vinegar
1 tbsp oil
1 tbsp brown sugar.

Method
Fry onion, pepper & carrot for a few minutes mix liquid together mix into the onion, pepper & carrot.
Fry meat until golden brown on both sides add to the sauce and simmer 30-40mins until the meat is tender

 

[JanHank]

The Newmarket sausage history. Did you know Newmarket was famous for more than just horses.
There will even be a festival to celebrate the Newmarket banger for the first time this year.

The History of the Newmarket Sausage - Discover Newmarket

The History of the Newmarket Sausage. Award winning sausages from Musk's, Powters and Eric Tennant's. Find out about the town's association with sausages.

discovernewmarket.co.uk

Town announces first ever sausage festival

In celebration of its historic ties to its local delicacy, a town has welcomed its first ever sausage festival.

www.suffolknews.co.uk