What Are You Having...

ethandron | 15:35 Sat 31st Jan 2015 | Food & Drink

80 Answers

...for your evening meal?
We don't often have these threads anymore, I used to like them as they gave me some inspiration when I was stuck or fed up of the same old same old.
I've just made a gigantic vat of chilli, it's currently bubbling away in the oven.

Decision Made.

Tea Or Wine, Wine Or Tea??

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Butterbun

Beef Lasagne. Already made.

DTCwordfan

Ever come across this, ethandron, it's a poem titled 'Bitcherel' by Eleanor Brown.....

You ask what I think of your new acquisition;
and since we are now to be ‘friends’,
I’ll strive to the full to cement my position
with honesty. Dear – it depends.

It depends upon taste, which must not be disputed;
for which of us does understand
why some like their furnishings pallid and muted,
their cookery wholesome, but bland?

There isn’t a law that a face should have features,
it’s just that they generally do;
God couldn’t give colour to all of his creatures,
and only gave wit to a few;

I’m sure she has qualities, much underrated,
that compensate amply for this,
along with a charm that is so understated
it’s easy for people to miss.

And if there are some who choose clothing to flatter
what beauties they think they possess,
when what’s underneath has no shape, does it matter
if there is no shape to the dress?

It’s not that I think she is boring, precisely,
that isn’t the word I would choose;
I know there are men who like girls who talk nicely
and always wear sensible shoes.

It’s not that I think she is vapid and silly;
it’s not that her voice makes me wince;
but – chilli con carne without any chilli
is only a plateful of mince…

phleb

I fancy salmon or sea bass....how do you cook sea bass? every time i see it on television, it looks lurvley...yum yum

-Talbot-

Porridge, cheese, fried egg and spring onions.

What The Funicular?

DTCwordfan

you can poach or roast it, phleb - which do you prefer.....I have a few recipes, one which involves making an alu parcel and I use chilli as well with veg inside....

marval

We are having a pork casserole.

ethandron

Question Author

What, all on the same plate at the same time Talbot??

Prudie

I've just asked the cook - pork fillet with dauphinoise potatoes and mini garlic breads.

DTCwordfan

Sounds like a bastardisation of a Chinese breakfast - just replace the porridge with congee (disgusting stuff) and you are there.

-Talbot-

He must have been the worst cook ever on CDWM.

I would just fry the Salmon or Bass skin side down.

DTCwordfan

the parcels method.

Heat oven to 200C.

Julienne (thin strips) of carrots, onions (red I prefer) or shallots, baby leeks - and in season, asparagus or samphire. You can even put in some baby potatoes cut in two.
I love some red chilli in this, so finely chopped to taste.

Ideally, sauté off the veg for a minute and then put in the base of the foil parcel, along with some fav herbs - dill, or lemon thyme and sea bass will even hold a bit of rosemary = put the fish fillets on top and season, smidge of salt and I like black pepper.

Add about half a glass of white wine or so and a similar vol of fish stock (ideally homemade but you can buy it - check for low salt). Even better quarter of white wine and quarter of a Noilly Prat.....

Fold up parcel so that is reasonably tight - into the oven for 15 to 20 minutes depending on the size of the fillet.

A good white wine and voilà. Salmon can be done this way too....I leave the skin on but that is preference.