Off Topic Distancing special - what are you eating tonight?

A slow cooked beef stroganoff with some foraged chanterelle mushrooms that happen to grow around the studio this time of year, sautéed with garlic and added at the end of cooking. Bloody wonderful.

 

That sounds superb.

I love the idea of foraging for mushrooms, but would be terrified of inadvertently poisoning myself.

 

Agree on the foraging Sb, I stick to the ones I know and they do taste very very good I have to say.
There are lots of others about that have to be avoided though.

 

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Contractors delight last night - excellent chicken shwarma from a Kurdish place we've found in Middlesborough, washed down with some Hobgoblin Ruby Ale and finished off with a selection of delicious, fresh made baklava from a local deli. Even better, still got some shwarma and naan bread left over for brunch this morning - yummy!

 

Lovely roast chicken with all the trimmings - tatties, broccoli, carrots, sprouts, yorkies and homemade gravy - with enough left over to take away with me in the morning! I'm stuffed!!

 

Very nearly snap. But Yorkshire pudding with chicken? Sacrilege. Stuffing and bread sauce every day. Including today.

Nice bottle of Cote du Rhone to wash it down.

Need to walk the dog now, before I fall into a coma.

 

We did have stuffing....yorkies go with anything in our house!

 

Chicken, spinach and goats cheese cannelloni, bechamel sauce with green salad and focaccia. Lemon and poppyseed cake with summer berry jus. All with a nice Barolo. A very nice birthday meal from my long suffering other half! Luvverly!!

 

Got home to a smashing spag bol knocked up by the missus tonight - she's getting very good at it considering that when we met she could burn water!

Washed down with a new beer - WooHa Northern Mischief from the Highlands. A craft lager at 5% ABV, very tasty and I've got a fridge full

 

Got into making my own pasta sauces over the last few months, it’s incredibly easy and much tastier than the stuff you get in a pot from the supermarket. Essentially a base sauce of onion, garlic, two tins of chopped tomatoes, a blob of ketchup and tomato paste to thicken, bit of salt, pepper, mixed herbs and a splash of Worcester sauce, then add whatever you have. Bung in a few leaves of fresh basil once cooked.

Tonight’s additions - a chilli, red pepper, mushrooms and some chopped chorizo. Plus a splash of Tabasco.

Cook 30-40 minutes for depth of flavour. Having it with tagliatelle tonight.

 

A lovely tender sirloin steak tonight with fries and a creamy mushroom sauce, washed down with a gorgeous Portuguese red and sauce mopped up with bagette.....

 

Home made ragu makes a world of difference to a pasta dish. We've got to the stage where we would never buy a jar again if the fresh ingredients are available. Fresh herbs are essential though - dried herbs have nowhere near the impact or taste.

Made a chicken saag balti from scratch this evening, washed down with some more Northern Mischief. This will be followed by a few Tigers....

 

Full Scottish Breakfast - bacon, sausage, egg, haggis, black pudding, potato scone, mushrooms, beans and toast.

Help!

 

With wine?

 

Sounds just like mine yesterday morning.....links or square sausage? And where's the white pudding?

 

Even I'm not that bad. Although I did just find out that when I got up this morning looking for bottled water and found only orange juice, I actually consumed the vodka and orange that my wife had prepared for the 'dry' train jourmey!

Regular English-type sausage I'm afraid. Loved the haggis though, which I'd never eaten before.

 

You've never eaten haggis? Wow!

It's great with breakfast, and we regularly have it in the evening during winter with mashed tatties and neeps, but you must have brown sauce with it!

 

Another seafood platter.
Tails on extra large king prawns, done in spicy & bbq sauses, a touch of curry powder, some garlic and some cracked pepper waved over the top.

All washed down with some non alcoholic sparkling chilled water ( can’t believe l’m saying this ) ...... and some lovely sourdough with a tad butter.

Mrs Didley was again at her very best, as always.

 

Lol