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What are you cooking tonight?

Cold skate/balsamic/capers with a roasted tomato/rocket salad. Looking out the window suggests something more rib-sticking would be appropriate, but need to rotate stuff out of the freezer.
 
Had some bits that needed using up knocking around the fridge, so cobbled up a spiced chicken, butternut squash and black lentil stew, served up on cous cous.
It was proper tasty, even if I do say so myself.
 
Leek fritters, peas and broccoli.
Two large leeks split down the middle, thinly sliced and reduced in a frying pan for 10 mins. Batter - 100g cheese, 3 eggs, 200g self raising flour, black pepper. Add milk to attain a sloppy consistency. Mix all ingredients together and then pan fry, adding 2-3 spoons of batter, turning every few mins. This takes a while so keep finished fritters in a warm oven before all ready to serve.
 
We were hipsters tonight.

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Ha! I had to do a doubletake on the mushrooms topping that - I thought you were in for an "interesting" evening
 
inspired by someone on here - a lovely prawn cocktail sandwich with homemade marie rose sauce....
 
gintonic said:
did you grow a beard?

Hope your poached eggs were perfect - i hate cooking them
Click to expand...

Love doing poached eggs but i'm obsessive about not breaking the yolk after all the trouble taken cooking them.

Unfortunately my granddaughter caught me putting a whole yolk on the fork over christmas and now does the same.
 
I love poached eggs. In spring I harvest our tarragon and make half a dozen or more bottles of tarragon vinegar mostly to use when poaching eggs.
Thatcher’s only decent legacy is a breakfast of poached eggs on Marmite toast.
 
I’ve pulled a couple of squid out of the freezer. I bought them just before Christmas, but over-egged the requirement so froze them instead. Big buggers. Normally, I clean them and sling onto a barbie, but it’s pissing with rain tonight, so I think I’ll slice them up and cook them in a good passata with pots, herbs and garlic. Yum

edit: blimey I’d forgotten how big the first one was. This will keep us going for a few days once cooked!
 
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