Dinner - Part 1

I don't know whether to have spotted dick or Manchester tart for my pudding.

Im going for Mrs Whippy tonight.

Reebok Trotter wrote:I don't know whether to have spotted dick or Manchester tart for my pudding.

Have both.

Have a Manchester Tart and you will get a spotted dick...

Meat and Potatoes pie x2, chips, peas & gravy, what you shaky hand people having.

I've just been to McDonalds while I was out. It was shit.

Mr Magoo wrote:Meat and Potatoes pie x2, chips, peas & gravy, what you shaky hand people having.

You don't half eat some shite. You had chips with curry sauce and mushy peas yesterday. Get some Alf alfa down your scrawny neck and wash it down with some beetroot juice. It will do wonders for your colon.

Mr Magoo wrote:Meat and Potatoes pie x2, chips, peas & gravy, what you shaky hand people having.

Bit heavy on the carbs ! But each to their own.

Chicken in a cream & Mushroom sauce with rice.

Ribeye steak, side salad and a pitta. Steak will be rare, english mustard on the side and a little butter in the pitta.

Very nice

I had Ribeye steak on Sunday. Tonight it was grilled Sea Bass, new potatoes, green beans and asparagus.

Threw together an excellent spicy chinese last night:
In a heavy-bottomed frying pan (with lid) heat the skin and fat from chicken thighs until have a good layer of chicken fat. Discard skins. Brown seasoned chicken thighs and sliced onions in the chicken fat for 4 or 5 minute then add a good slug of rice vinegar and juice of a lime and cover to free up the meat juices. Steam the chicken in this way for 10 minutes (still on a low heat) ensuring the lid is tight. By now you'll have chicken juices running clear. Remove lid when you're happy the chicken is just about cooked. Add: chilli (i use Scotch Bonnets) chopped ginger, garlic and ground Chinese spices - 5 spice if you want to be quick - and stir well into the liquid. I like lots of ginger and chilli. Add julienned veg - things that take longer like carrots first and up the heat whilst stirring so that the liquid is evaporating as you steam/saute the mixture. If you like your Chinese sweet add sugar or sweetener granules. As the liquid evaporates it should thicken naturally - no need for MSG or cornflour - and coat the veg and chicken. Best to keep it cooking until everything is slightly caramelised, stirring constantly and serve immediately with the lime zest on top. Took me 35 minutes from scratch and it was superb.

Sounds good to me ! Healthy as well. I'll give that a go.

'If you like your Chinese sweet add sugar or sweetener granules'

Honey or Tomato Ketchup does the same trick.

Lamb steak, mustard new potatoes* and peas.

*parboil then deep fry, then put in a saucepan with some butter, dark mustard, cayenne and black pepper

2 x Steak & Kidney pus, Jacket spud & Gravy.

Fillet Steak, New Pots & veg.

Pork Sausages, spring cabbage and mash. The sausages were Debbie & Andrew's 97% Pork Sausages from Asda. 2 Packs of 6 for £4.50.

Reebok Trotter wrote:Pork Sausages, spring cabbage and mash. The sausages were Debbie & Andrew's 97% Pork Sausages from Asda. 2 Packs of 6 for £4.50.

Was the other 3% horse?

I didn't eat the full sausage, I cut 3% off it and fed it to the dogs.