What's for dinner ?
- Thread starter MaC
- Start date
bushwacker
VIP Member
year old lamb. Herdwick are a small breed of sheep and need 12 months to reach the 40kg lamb weight
BorderReiver
Moderator
Beef stew tonight from an old Sarson's Vinegar recipe. Using Tesco's vinegar so I've no idea how it will turn out.
Hogget
Saint-Just
Administrator
Roasted sea bream with a beurre blanc sauce.
I have a toad in the hole in the oven at the moment with some veg prepped.
Mother in Law is round for the day to finish some projects and asked for toad in the hole for tea.
ElThomsono
VIP Member
Sausages, oil, flour, eggs, salt, frozen veg and gravy granules. Effortless but actually feels like a decent meal.
MaC
Moderator
I like tempura. It's awful good on pieces of red peppers, sliced and fanned out aubergine, small blooming onions and broccoli
Saint-Just
Administrator
Try tempura with large oyster mushrooms sliced vertically, asparagus…
MaC
Moderator
I like it with chicken of the woods....but the windy tummy is too sore....I normally just do it with button chestnut ones.
Oysters are a repeat on an old tree not far from here though. We usually forage some each year.
Asparagus is a weird one for me, it's almost like parsnips that way.
Himself likes asparagus though.
Oysters are a repeat on an old tree not far from here though. We usually forage some each year.
Asparagus is a weird one for me, it's almost like parsnips that way.
Himself likes asparagus though.
Beef and bean stew. I'd normally just go with beef stew but I'm trying to cut down on the red meat so... beanz, broad, kidney, butter, haricot and green beans 
plus lots of pepper. Plus potatoes, onions, tomatoes, and a bit of rice chucked in.
plus lots of pepper. Plus potatoes, onions, tomatoes, and a bit of rice chucked in.
MaC
Moderator
I don't know what to call it. It's just tatties slivered very finely, seasoned well, some grated onion and cheese added. Couple of spoonsful of flour and two eggs beaten through it.
Put into a medium hot non stick pan, and covered to bottom roast for about ten minutes. Turn over and do the other side.
Tasty, easy, fuss free.....and none left Served with salad of mixed baby leaves, cherry toms, cucumber and pineapple.
Put into a medium hot non stick pan, and covered to bottom roast for about ten minutes. Turn over and do the other side.
Tasty, easy, fuss free.....and none left
Served with salad of mixed baby leaves, cherry toms, cucumber and pineapple.
Beachlover
Moderator
Bev did the same a couple of years ago when we tried the keto diet as it was full of cheese. I'm sure the potatoes saved my life until she twigged it.
Saint-Just
Administrator
Ordered the capon for Christmas dinner.
MaC
Moderator
How can you still get a capon ?
We used to get capons, much juicier than a turkey, but the process to take out the testes became illegal here, and the chemical stuff is very frowned upon here too.
We used to get capons, much juicier than a turkey, but the process to take out the testes became illegal here, and the chemical stuff is very frowned upon here too.
Saint-Just
Administrator
I stumbled upon an address that was highly recommended for meat; It is completely impractical for me but might be of interest for Rich (@Nice65) and Steve (@ElThomsono): http://johnrobinsonbutcher.co.uk/
The guy is no web designer (site not secured) but I am told he is worth the detour.
As for the Capon: Since we are spending Christmas here, I wanted something a bit special. One option was a turbot, but I do not have the right dish to cook it, and a goose was too much for the 3 of us (even if we may be more, it will not exceed 6). So I went online (the last time the village butcher was a place I'd recommend was over 10 years ago when the then head butcher knew what he was doing when it came to meat) and found quite a few free range places selling them, including not far from me (but they were sold out).
In the end I went for https://www.packingtonfreerange.co.uk/
I did not know capons had had those troubles. To paraphrase Mark Twain, I did not know it was impossible so I did it
The guy is no web designer (site not secured) but I am told he is worth the detour.
As for the Capon: Since we are spending Christmas here, I wanted something a bit special. One option was a turbot, but I do not have the right dish to cook it, and a goose was too much for the 3 of us (even if we may be more, it will not exceed 6). So I went online (the last time the village butcher was a place I'd recommend was over 10 years ago when the then head butcher knew what he was doing when it came to meat) and found quite a few free range places selling them, including not far from me (but they were sold out).
In the end I went for https://www.packingtonfreerange.co.uk/
I did not know capons had had those troubles. To paraphrase Mark Twain, I did not know it was impossible so I did it
bushwacker
VIP Member
was his name Al Capon?I stumbled upon an address that was highly recommended for meat; It is completely impractical for me but might be of interest for Rich (@Nice65) and Steve (@ElThomsono): http://johnrobinsonbutcher.co.uk/
The guy is no web designer (site not secured) but I am told he is worth the detour.
As for the Capon: Since we are spending Christmas here, I wanted something a bit special. One option was a turbot, but I do not have the right dish to cook it, and a goose was too much for the 3 of us (even if we may be more, it will not exceed 6). So I went online (the last time the village butcher was a place I'd recommend was over 10 years ago when the then head butcher knew what he was doing when it came to meat) and found quite a few free range places selling them, including not far from me (but they were sold out).
In the end I went for https://www.packingtonfreerange.co.uk/
I did not know capons had had those troubles. To paraphrase Mark Twain, I did not know it was impossible so I did it
MaC
Moderator
Capons: Are Chickens Without Their Testes a Forgotten Delicacy or Disturbing Luxury? - Modern Farmer
How is it that the capon has been left behind even as consumers demand a greater range of choice?
modernfarmer.com