The cooking thread and what are you having for dinner tonight beansnikpoh?

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Clundy = Country*.
Bundy = food.
Chompiest (self explanatory).

Meaning the whole of Cornwall.

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beansnikpoh said:

Chicken fricassee today.

Chop enough chicken thighs into chunks. Brown hard in batches. Set aside. Put some chopped shallots into the same pan with a splash more oil of needed, cook for a couple of mins, chuck in half a glass of white wine, deglaze until all the chickeney fond is dissolved and pan is clean. Thickly sliced chestnut mushrooms next. Keep heat high, stir until the mushrooms are losing their liquid and squeaking. Turn heat down to medium, plenty garlic and quite a lot of chopped picked thyme leaves, stir until aromatic. Chicken back in, pepper and salt to taste. Another half glass of white, bubble a bit. Some chicken or veg stock. Not too much, you can always add more. Cook for maybe 20 mins, sauce should be thickened a bit by then. A teaspoon or more of dijon mustard, a couple of tablespoons of soured cream. Stir, bubble and reduce until desired consistency. Taste, adjust, serve with pasta, rice, polenta, baked potato, starch of choice, lots of chopped parsley, squeeze of lemon if you like.

Trying to think of a complementary herb rather than Thyme. I am not keen on Thyme.

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beansnikpoh said:

No need for 6 pints of anything, though a typical sweaty doner in a moribund supermarket pitta might need a bit of encouragement.

Happily, I have never had a moribund supermarket Kebab. The local 'Istanbul' do a very good Shish. Can't replicate one of their salads that go with it. A shredded concoction and not red cabbage which I will try anyway.

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Had a search. Seems to be green cabbage (with a drizzle of olive oil and lemon soaked for a while and balanced with sugar, if necessary) with some finely sliced red onion.

Hmm... this could be a interesting journey... Pity good Lamb is so extortionate (33 million sheep in the UK).

beansnikpoh

pinno said:

beansnikpoh said:

Chicken fricassee today.

Chop enough chicken thighs into chunks. Brown hard in batches. Set aside. Put some chopped shallots into the same pan with a splash more oil of needed, cook for a couple of mins, chuck in half a glass of white wine, deglaze until all the chickeney fond is dissolved and pan is clean. Thickly sliced chestnut mushrooms next. Keep heat high, stir until the mushrooms are losing their liquid and squeaking. Turn heat down to medium, plenty garlic and quite a lot of chopped picked thyme leaves, stir until aromatic. Chicken back in, pepper and salt to taste. Another half glass of white, bubble a bit. Some chicken or veg stock. Not too much, you can always add more. Cook for maybe 20 mins, sauce should be thickened a bit by then. A teaspoon or more of dijon mustard, a couple of tablespoons of soured cream. Stir, bubble and reduce until desired consistency. Taste, adjust, serve with pasta, rice, polenta, baked potato, starch of choice, lots of chopped parsley, squeeze of lemon if you like.

Trying to think of a complementary herb rather than Thyme. I am not keen on Thyme.

Tarragon? Chives? Though I'd add them towards the end with the mustard and cream.

seanoconn

Swedish Meatballs in a rich creamy sauce.

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seanoconn said:

Swedish Meatballs in a rich creamy sauce.

IKEA ?

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I had what H³ posted above [ @beansnikpoh ] with Linguini.

beansnikpoh

pinno said:

I had what H³ posted above [ @beansnikpoh ] with Linguini.

Did you enjoy?!

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Yeah, it was okay for a first attempt.

seanoconn

seanoconn said:

Swedish Meatballs in a rich creamy sauce.

Meatballs were nice but over-thickened the sauce and lost a bit of taste once thinned. Also out voted so had to serve with noodles, would have preferred mash or rice.

seanoconn

Tonight, Oklahoma smash burgers. 20% fat beef mince. Roughly 80g rolled into a ball, nothing else, very hot pan, thinly sliced onion on top, smashed down into the pan, salt, flip when nicely charred, Season, American cheese on top, condiments/salad of your choice, 2 of those patties served in a lightly toasted brioche bun. As good as 5 guys, £90 cheaper.

seanoconn

Salmon & Mackerel (feeling greedy) roasted/caramelised brussel sprouts (tis the season) rice.

homers_double

I made a Malaysian style chicken and satay curry with rice last night and have since decided I don't like satay.

Did some meal prep too, a load of chicken and vedge in the slow cooker overnight with some tinned tomatoes, jalapenos and garlic, shred the chicken and divide into four portions. Nice healthy easy lunch.

Roast chicken tonight.

Seems we like chicken in our house, needs more steak!

beansnikpoh

seanoconn said:

Tonight, Oklahoma smash burgers. 20% fat beef mince. Roughly 80g rolled into a ball, nothing else, very hot pan, thinly sliced onion on top, smashed down into the pan, salt, flip when nicely charred, Season, American cheese on top, condiments/salad of your choice, 2 of those patties served in a lightly toasted brioche bun. As good as 5 guys, £90 cheaper.

Good work that. Must try. That basically describes a 5 guys burger.

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Buttered chicken and home made naan plus butter rice.

Heaven.

photonic69

Bangers (Quorn) and mash with peas and gravy. Quick. Simple. Nice.

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Chicken cooked in white wine with a creamy soft cheese and mushroom sauce pie with mash, red cabbage and broccoli.

seanoconn

Substandard description, that’s obviously chicken pie.
How are we making our mash people?
Lashings of butter & sour cream with a little milk, plenty of salt. Ricer on special occasions.

Variations:
Spring onions
Dijon mustard
Cheese

seanoconn

Tuna with sweet potato tonight 😕

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seanoconn said:

Substandard description, that’s obviously chicken pie.
How are we making our mash people?
Lashings of butter & sour cream with a little milk, plenty of salt. Ricer on special occasions.

Variations:
Spring onions
Dijon mustard
Cheese

Are you questioning our mash credentials?!

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At this time of day!?

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I mean for gawd sake...

seanoconn

I’m half Irish, we were weaned on mash. It was lumpy, lacked seasoning and butter but was technically mash.

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seanoconn said:

I’m half Irish, we were weaned on mash. It was lumpy, lacked seasoning and butter but was technically mash.

My mash was not lumpy.
You're jutht a bear with a thore head coth of that expenthive tooth of yoursh.

I told you Vodka and pliers.

Stevo_666

seanoconn said:

I’m half Irish, we were weaned on mash. It was lumpy, lacked seasoning and butter but was technically mash.

I always thought the potato thing was just an Irish myth, like an Irish cocktail being a pint of Guinness with a potato and a mini umbrella in it

photonic69

seanoconn said:

Substandard description, that’s obviously chicken pie.
How are we making our mash people?
Lashings of butter & sour cream with a little milk, plenty of salt. Ricer on special occasions.

Variations:
Spring onions
Dijon mustard
Cheese

Yup, Lashings of butter with a little whole milk, plenty of salt and pepper. Mashed with a masher we had when I was a kid. I recall my mum painting the wooden handle of it and other utensils in an Avacardo Green in the 70's to go with the new kitchen. There are still feint traces of the paint left.

I'll add mustard and cheese to the mix at serving if requested.

beansnikpoh

seanoconn said:

Substandard description, that’s obviously chicken pie.
How are we making our mash people?
Lashings of butter & sour cream with a little milk, plenty of salt. Ricer on special occasions.

Variations:
Spring onions
Dijon mustard
Cheese

Dependent on what it's being served with.

Standard mash would be floury potatoes, boiled, then left to drain and steam for at least 10 mins to dry (v important). Bung a biggish bit of butter and a small splosh of milk in the warm cooking pan and put over a low heat. Rice the potatoes (always, never a masher) into the melted butter with a little salt. Beat to a cloud with a wooden spoon. Cheese and/or mustard can be added. Leftover shredded cabbage or greens too if you have them. Serve with bangers and onion gravy, a basic stew/casserole/hotpot or a pie for double carbs.

Potato puree might rarely get made to go with a posh slow cooked dish, or a good steak, lamb rump or pork chop. Same procedure for the spuds, but use waxy ones. Use a "fuckt0n" of butter and add some double cream. Beat with a spoon past a cloud to a rich puree consistency.

photonic69

beansnikpoh said:

.......

Use a "fuckt0n" of butter and add some double cream. Beat with a spoon past a cloud to a rich puree consistency.

Are you sure you are not my Great -Aunt Marjorie? I recall her making mash and using half a pound of butter in the mix!!!

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Avocado green. Yeah.

Before the renovation: