Wot's for Tea, Ma?

[Ex-Ascot]

Bloody smoked salmon, lobster, caviar, onion gravy, bread and butter, chips and a cup of tea again.

OK one lied, cauliflower, broccoli, baby sweetcorn and carrots baked in the oven in a cheese sauce with mashed spuds. Glass of red of course. But those were the old days when we could afford it Up North.

[Ancient Mariner]

It'll be a surprise, invited over to friends. As long as they keep the wine and such flowing, I'm good.
Per

[Ibbie]

Chicken Fajitas.

[Wodrick]

After last nights richness, escalope in a cream, onion, mushroom and bacon sauce and Sole Meunière for SM, 'tis back to cravings, sausage, chips and baked beans.

[A Lutra Continua]

Bockwurst, viele bockwurst...

Mit pumpernickelbrotchen, bierkraut, kartoffeln, zwiebelsalat, semmelknodeln und senf.

...And a pint.


Food of the gods, Oi tells 'ee!

[Stoneboat]

Girls' night out this evening: real ale followed by a meal at a nearby Mexican.

Stoneboat, how do you do scallops New York style?

Ingredients:
16 - 20 large scallops
2 tbsp. butter
2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
Salt and freshly ground pepper
3 eggs
2 tbsp. cold water
1 cup all purpose flour
2 tbsp. EV olive oil
Lemon wedges

Melt butter in a saucepan over medium low heat and toss with breadcrumbs, parsley and salt and pepper. Dump into a pie plate. In a bowl beat eggs with water and salt and pepper. Dump into a second pie plate. Spread flour on a third pie plate. Dredge scallops in flour, dip in egg mixture, roll in breadcrumb mixture and place scallops on a cookie sheet covered with a length of waxed paper. Cover with a paper towel and refrigerate for at least an hour ( I use two hours.)
Just before serving, heat oil in a large oven proof skillet over medium high heat. Sear on one side, about two minutes, turn carefully - use tongs and a spatula - and sear other side for another two minutes. Remove scallops from heat and transfer skillet to a preheated 425F oven for not more than 3 - 4 minutes, about the time it takes to throw together a green salad. Do not overcook. Serve with the lemon wedges for drizzling, and a nice Australian or German white.

[Tall Bird]

Many thanks Stoneboat - will give it a try. I was expecting something with pastrami!

Undecided what to do for this evening. Something quick and easy to eat whilst watching the Proms methinks.

[Ibbie]

Frozen pizzas from Iceland for cooking at half time.

[Wodrick]

One is doing Chicken in a Pinchito marinade on the BBQ again , with a salad again.

[Airborne Aircrew]

Tonight is the annual cook-off at Chateau Airborne. Four families come together for a challenge each year. Last year was ribs, this year is wings. It's not a heat competition though heat is obviously welcome. The competition is amongst the men... The ladies get to drink Sangria Slushies and put their feet up while the kids do a treasure hunt...

My entry was going to be a nice little Tandoori number with the traditional Cucumber Dip. A few months ago I had acquired some dried Bhut Jolokai - better known as Ghost Peppers. I had intended to whip up a little sauce using a minimum of the pepper in order to try to bring out the flavour without too much of the heat purely for novelty value. I put together a little number that makes good use of Mango Preserve, Bourbon and Ghost Pepper amongst a few other things. In about 2 1/2 cups of sauce there is 1/4 tbspn of ground dry Ghost Pepper for reference... It's MAGIC!!! I have the flavour of the pepper with only average warmth - and it's a pleasant warmth.

I'm putting in two entries and _that_ is wot's for tea tonight Ma...

[A Lutra Continua]

Tried pita vetkoek as an experiment. Bread dough rolled out thin as one would for pita. Allow to rise for a few minutes then drop in hot oil. Puffs up like a balloon and rises to the surface in a few seconds. Delicious and quicker than pita. Slice off the top and drop in a handful of salad and smoked chook breast then top with mayo and a squeeze of fresh lemon. Great light lunch on a hot day.

[flynverted]

Wandered up to the pub at 1800, stumbled home at 2315 with a take away stromboli. Good stuff on a belly full of vodka...

[Ibbie]

Going to fire up the barbacoa tonight. Bits of chicken,pork,sausages,dates wrapped in bacon and bacon rolls, all to be cindered to perfection.

[lasernigel]

Turkey thigh, roast spuds, cabbage, stuffing, Yorkshire puds ( yes I bought Aunt Bessie's) and gravy.

[4mastacker]

Roast lamb, roast spuds done in beef dripping, peas, carrots, broccoli and Mrs 4ma-made Yorkshire puds followed by plum crumble and ice cream. Mrs 4ma's Yorkies are very good , Theo will eat three or four with his dinner when he stays with us.

[500N]

That stromboli looks very nice.

Might try and make one of those.

[wings folded]

I just can't imagine why anyone would not make their own Yorkshire Pudding.

T'is so simple

And beats the ***** out of industrially produced crap full of E god knows what numbers, nasty fats, presevatives, flavour enhancers, and so forth

Milk, eggs, flour, a hot oven and a bit of oil (or dripping - even better). All you need

I despair of you folk.

[Wodrick]

Chilli, why when you have just chopped chillies does your ear itch, or worse the toilet is required ?

[4mastacker]

Beg to report that one is right fullup after consuming previously mentioned scoff. The Yorky was, as Mrs 4ma's cooking always is, absalootly spot on and cooked in dripping. Her dad was a dyed-in-the-wool Yorkshireman who insisted that Yorkshire pudding should be eaten as a starter. I prefer to use it as a mop and dunk it in the gravy after I've eaten the rest of what's on me plate.

[wings folded]

Yorkshire pud was always a filler, eaten with the juice of the meagre roast, before the main course, so as to leave less appetite for the remiaining roast after.