What are you cooking tonight?

[Bjork67]

That goolash looks heartwarming.

 

[gintonic]

That goolash looks heartwarming.

it was and a great recipe

 

[mjw]

Rabbit finished with a brandy flambé and mustard.

 

[Jamie]

Rabbit finished with a brandy flambé and mustard.

I've not had rabbit for probably 40 years. My dad used to come by all sorts of stuff, and rabbit was one. Very tasty, apart from the bits of lead I used to have to spit out. He was also fond of tripe, pigs trotter and cow heel. He came from a different era!

 

[Jamie]

Wife is currently finishing off my favourite - chicken and broccoli pasta bake (including white wine & double cream).

 

[mjw]

apart from the bits of lead I used to have to spit out.

These weren’t shot, they were ferreted. You’ll recall it’s a very lean meat and therefore prone to a dry mouthfeel. I poached both rabbits for two hours before finishing the hind quarters as stated. I’ll pull the meat from the forequarters tomorrow and set in the boiled and jellied stock for a terrine to be enjoyed with pickled cucumbers and/or piccalilli.

 

[Davd]

am sure it tasted fantastic, however that half carcass on your plate is making me feel ill...( no , I am not vegetarian, yes i am a hypocrite!)

 

[garyi]

Bit of a valentines thing from the other day. I am not a mormon the kids were in the house

And pud

 

[garyi]

Chicken white wine sauce.

 

[garyi]

These weren’t shot, they were ferreted. You’ll recall it’s a very lean meat and therefore prone to a dry mouthfeel. I poached both rabbits for two hours before finishing the hind quarters as stated. I’ll pull the meat from the forequarters tomorrow and set in the boiled and jellied stock for a terrine to be enjoyed with pickled cucumbers and/or piccalilli.

Sous Vide is where it is at for rabbit.

 

[gintonic]

smoky pork, chorizo and bean stew.

Pea, broad bean, lettuce, cucumber salad with soft herbs (mint, parsley & coriander) with a garlicky yoghurt and tahini dressing

20230219_183203 by uh_simon, on Flickr

 

[Jamie]

Corn fed organic chicken breasts now marinating in freshly squeezed lemon and lime with garlic, Italian seasoning and olive oil. To pan fry later with mixed steamed veg and asparagus tips. Along with potato rosti cakes (from M&S, cheated a bit there).

 

[Brian]

smoky pork, chorizo and bean stew.

Pea, broad bean, lettuce, cucumber salad with soft herbs (mint, parsley & coriander) with a garlicky yoghurt and tahini dressing

20230219_183203 by uh_simon, on Flickr

That looks tempting

 

[Tumeni Notes]

Turkey chilli, rice, crispy tacos, cheese, salsa, guacamole.

All home made apart from the tacos.

 

[narabdela]

Veal Milanese, biccies 'n cheese, bottle of Cab Sauv.

Saturday sorted.

 

[foxwelljsly]

Falafel, Taboulleh and Hummus rolled up in fresh flatbreads and doused in lots of Encona hot sauce. If there’s one thing an Aga hot plate is good for, it’s making fresh flatbreads. This was also a rare vegan supper chez foxwell. An absolute Everest of dirty dishes, though.

 

[timH]

Sous Vide is where it is at for rabbit.

My 90yr old uncle has an aversion to rabbit - ate too many poached ones back in the day (and he’s not referring to the way they were cooked)

 

[mjw]

Turkey chilli, rice, crispy tacos, cheese, salsa, guacamole.

Sounds superb. When he has them as a biproduct of selling turkey crowns, I’ll buy a (very cheap) turkey leg from our butcher and make the Mexican molé. The glossy black chocolate sauce and hot chilli would fit right in with your accompaniments.

 

[Big Tabs]

warmed up chinese takeaway with added stir-fry with whatever The Wife chucks into it.

 

[Bjork67]

A dodgy spag bol.