What did you eat/cook today (January 2017)?

[Yorky]

Poor organisation today. I didn't have any suitable grass so this afternoon I made a couple of sarnies without and put them in the fridge. About 90 minutes later my wife arrived back from the market with some green oak so I had to re-group.

Obviously the green oak would have been better underneath the prawns but it was too late....

 

[Lullabelle]

Poor organisation today. I didn't have any suitable grass so this afternoon I made a couple of sarnies without and put them in the fridge. About 90 minutes later my wife arrived back from the market with some green oak so I had to re-group.

View attachment 4826

Obviously the green oak would have been better underneath the prawns but it was too late....

View attachment 4827

 

[Kake Lover]

Eggy fried Marmite sandwiches!
Added green stuff with a nod to @morning glory

 

[The Velvet Curtain]

This looks really great. Scallops are in of my favourite things. I like the way you are arranging things on the plates. Pommes Anna sounds French and I think I should know what it is. But if you have a recipe I'd like to know how you do it.

Hi Alexander,

Pommes Anna: thinly slice potatoes, wash and dry, melt a load of butter in a pan. Using a pastry brush, coat the inside of a small loaf tin or oven dish with butter. Build up the spuds in layers, after each layer brush with the butter and lightly season. When it's 1-1.5 inches deep use a sharp knife to cut through the top few layers where you are going to portion it - you will never get it cut up nicely once they are crispy, a lesson I learnt. Put in a medium hot over for at least an hour until the top is golden and it is cooked though when you stab it with a skewer.
If you want to be really flash then put in a layer of similarly sliced carrot in the middle, it looks great when served.


Anyway, tonight's meal, salmon in red Thai curry.

 

[Morning Glory]

When it's 1-1.5 inches deep use a sharp knife to cut through the top few layers where you are going to portion it - you will never get it cut up nicely once they are crispy, a lesson I learnt. hen served.

That is a top tip! I'd never thought of doing that - and I know exactly what you mean! I've had raggedy layered potatoes many a time!

 

[alexander]

We just had

Hi Alexander,

Pommes Anna: thinly slice potatoes, wash and dry, melt a load of butter in a pan. Using a pastry brush, coat the inside of a small loaf tin or oven dish with butter. Build up the spuds in layers, after each layer brush with the butter and lightly season. When it's 1-1.5 inches deep use a sharp knife to cut through the top few layers where you are going to portion it - you will never get it cut up nicely once they are crispy, a lesson I learnt. Put in a medium hot over for at least an hour until the top is golden and it is cooked though when you stab it with a skewer.
If you want to be really flash then put in a layer of similarly sliced carrot in the middle, it looks great when served.


Anyway, tonight's meal, salmon in red Thai curry.

View attachment 4835

Thank you so much for the recipe. I am going to try this at the weekend. I love French old fashioned cooking. I'm trying to learn from Elizabeth David books.

 

[Kake Lover]

It's all about the Marmite today! Can you tell that Mr K is at work?
I made the Marmite noodle soup from the recipe challenge.

It was so easy and I have loads left because I threw in all the odd bits of veg in the fridge.
Tasty too!

 

[Yorky]

Salt and pepper prawns:

And with a jacket potato...

 

[alexander]

We are eating chicken tonight. I'm using a French recipe from French Provincial Cooking by Elizabeth David, "Pot-roasted chicken with olive stuffing". It
is stuffed with black olives, onions and garlic with bread. I am making the Pommes Anna from Velvet Curtain to go with it.

 

[The Velvet Curtain]

Dak Bokkeum Tang with sticky rice and Kimchi.

A fiery, fruity and sweet stew of chicken, spuds, carrot and pepper. Nose drippingly hot but entirely addictive, the first recipe from a Korean cookbook that my niece got us for Christmas.

 

[The Velvet Curtain]

We are eating chicken tonight. I'm using a French recipe from French Provincial Cooking by Elizabeth David, "Pot-roasted chicken with olive stuffing". It
is stuffed with black olives, onions and garlic with bread. I am making the Pommes Anna from Velvet Curtain to go with it.

Hope the potatoes work out, I'm doing them again tomorrow with Coq au Vin.

 

[alexander]

Dak Bokkeum Tang with sticky rice and Kimchi.

View attachment 4863

A fiery, fruity and sweet stew of chicken, spuds, carrot and pepper. Nose drippingly hot but entirely addictive, the first recipe from a Korean cookbook that my niece got us for Christmas.

That looks really interesting.

 

[alexander]

Hope the potatoes work out, I'm doing them again tomorrow with Coq au Vin.

They are cooking at the moment. I will let you know.

 

[The Velvet Curtain]

They are cooking at the moment. I will let you know.

Photos if it works

 

[Cinisajoy]

Looks like it is chicken night. We shall be having oven fried garlic chicken with a side of Jansson' s Temptation. (potatoes baked with onions in a cream sauce. Though I will be leaving the anchovies out.)