What's cooking tomorrow?

Yum yum yum, I do love ragu. Can't wait to get my hands on some rabbit at the end of the month, for rabbit ragu.

Jonny what do you consider proper spam Bol?
 
I'm going to watch Rugby this evening, so I will have a quick stir fry before I leave and enjoy a nice pasty/pie whilst watching the game :D
 
No cooking involved but lunch was French country bread, Serrano, Manchego, Alioli, sun dried tomatoes and a glass of Verdejo :D
 
2.5kg smoked ham joint, in the slow cooker covered with a bottle of coke.

10 hours later - beautiful succulent ham with a nice dark glaze.

Used the cooking coke/juices in a pan reduce down with some nice dark brown treacle for a lovely sticky glaze to the ham. served with some mashed tatties, and cabbage.

Serving the in laws as well.

Job done
 
Looks really nice Spie. So much plate though! Haha.
Never had time for my full english breakky this morning so I'm having it for dinner :cool:
And probably have tagliatelle marinara tomorrow.
 
Winged a Shepherds Pie today, not that much can go wrong but you see many variations. I used, Onion, carrots, garlic, thyme, minced lamb (obvs!), Lea & Perrins, beef stock and a little tomato puree.

That veal looks good, never cooked it myself though, must try.
 
Glaucus said:
Yum yum yum, I do love ragu. Can't wait to get my hands on some rabbit at the end of the month, for rabbit ragu.

Jonny what do you consider proper spam Bol?
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Proper ragu with carrot and celery, beef and pork. So many different 'proper' bolognese recipes out there though... Had to cheat this evening; it's in the pressure cooker to shave a few hours off the cooking.

Rabbit ragu sounds amazing. Tell me more :D
 
I will when I get said rabbit, 24th I think meat box comes. Have cooked it before and not sure which recipe to use. Jamie Oliver did one on his show last week. Or I might try a more traditional recipe.

ah proper ragu, good job, do you use milk?
 
Spie said:
The ingredients pic is not quite accurate. The olive oil shouldn't be there and some butter and grated parmesan should. I blame the large Campari aperitif :D
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What brand of stock is that? Looks like aquila, which isn't one I'm immediately familiar with.

QuickLink said:
love that bowl you served the risotto in. It's ace.
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If I'm not mistaken, that looks like a Royal Genware Gourmet Plate.
 
Glaucus said:
ah proper ragu, good job, do you use milk?
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I didn't, but I've seen it in recipes.

It all went wrong in the end and I burned the bottom in the pressure cooker. Luckily I managed to salvage two portions but I was close to having no dinner last night :eek:
 
Went for the usual roast chicken yesterday. Pretty much standard Sunday fare in our household unless there are any joints on offer as it does Sunday dinner, Monday sandwiches and Monday tea. Superb with homegown potatoes and greens. The potatoes have hardly any sugar content so they don't caramelise like shop-boughts but remain a lovely light golden colour with a perfect crunch and super fluffy inside.

Tonight's dinner will probably be a chicken & mushroom stove-top casserole with broccoli & boiled rice.
 
Got Tilapia in the oven at the minute, just drizzled it with some lemon juice, some melted butter, bit of parsley, garlic and pepper. It'll bake for around 30 minutes. Will be served with rice. Nice and simple, but it's the first time I've bought Tilapia so wanted something simple.
For starter I'm having Black Pudding with Poached Egg and a Beetroot Salad.
 
My dinner was really nice. Poached eggs on black pudding is a really good starter. Need to make a nice marmalade for the salad to really jazz it up a bit.
The Tilapia was wonderful. So glad we're getting to see more of it now. Dirt cheap, and a really good alternative to the chronically overfished Cod. I'll be buying it a lot nowadays!
 
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