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Thread: Dinner of the Day.

  1. #871
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    Made another cheese'n'spinach pie this evening.

    Last night I just reheated the last of the S&MC I made a while ago and had it with some mash. I jazzed up the mash with grated cheddar, wholegrain mustard and some truffle-infused mayo. Pretty good though I say it myself.
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  2. #872
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    back to visit the family this weekend, out to dinner on Saturday (cod with chorizo, little necks, fingerling potatoes) and chorizo and pepper pizza on Sunday night watching football.

    home now, doing lots of roasted veg (carrots, parsnips, sweet potato, broccoli) and tahini over quinoa.

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  4. #873
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    Quote Originally Posted by Leo View Post
    home now, doing lots of roasted veg (carrots, parsnips, sweet potato, broccoli) and tahini over quinoa.
    Bet you're thinking of chorizo, tho.
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    Leo

  6. #874
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    Yesterday was Pasta Monday. Pennoni lisci, roast aubergine and onion, mint, capers, Bulgarian knockoff feta, red wine vinegar. Worked well.

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  8. #875
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    Tonight I made a nice Georgian-style pilaf with sour cherries and saffron from the Silk Road book in the cookbook thread. A couple of vegetable sides with it - green beans and roast cauliflower. Solid dinner, and fairly straightforward - the hardest part was probably traipsing up and down Mill Road at lunchtime trying to find dried sour cherries at a sensible price.

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  10. #876
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    Both of those sound really good, Slothrop.

    Last night I made a metric fuckton of tagine with neck of lamb, apricots and butternut squash. I used several spice blends that we got as presents a few years ago from my de-facto brother-in-law. Unfortunately the names that he'd written on the jars (in English and Arabic, because he is a smarty-pants) had worn off, so I was going on look and smell, but they all that characteristic Moroccan smell to them, indicating a spiciness that is warm rather than hot: main notes being cinnamon, coriander, cumin and some (not loads of) red chili. It amazes me how a subtropical country like Morocco produced a cuisine that is so well suited to northern Europe in the winter. Although I guess much of it is pretty mountainous and probably gets quite nippy at times. Anyway, I chucked a bit of all of them in and it was really tasty. I love how lamb fat goes when cooked - it's definitely the best fat, in fact the only kind where just eating a lump of it is really nice, in a way that pork or beef fat isn't.

    Tonight was cheesy past bake. All the favourites: bacon, ceps, walnuts and broccoli. The mushrooms do double duty because you can use the water they've been soaked in as part of the liquid for the cheese sauce. The sauce also had mustard in it. Experimented a bit by chucking in some chunks of stilton in addition to the grated cheddar, which worked pretty well.

    God I fucking love winter cooking.
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  11. #877
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    I did fuck all cooking tonight 'cos of work getting in late. A bean burger, oven chips, boiled courgette.

    I end up doing more of this type of cooking than I like due to cooking for two kids (one fussy) and a vegetarian and myself.

    I might post a few more of Dan's Meals of Misery as the weeks go on.

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