Tonight I cooked...

[Reynard]

Well, just now, for tonight... a venison and breast of lamb stew. I was visiting some close friends on their dairy farm, and cooked dinner for them. I happened to mention that I ought to get another delivery of wild venison from a company south of Dartmoor, and the farmer's wife said "Would you like some? We've got a freezer full of it!" (Someone comes onto the farm to control numbers of them, so there's no shortage.) So one very large carrier-bagful came back to my small freezer, and tonight's stew is my first batch. To be served with spuds and carrots after work.

Game pie for Christmas?

Bet that venison tastes good. Organic, free range, not mucked about with... My local butcher stocks local venison - farmed during the summer and wild during the winter. Their made-on-the-premises venison sausages are just sublime!

 

[Reynard]

Chana & pumpkin dal with basmati rice, then an apple lokshen kugel for afters.

 

[gbb]

Not 'tonight' but just had a very successful Sunday lunch.
Cheap cut of beef, seared then toasted.low at 160c for maybe 3.5 hours, lard placed on top thn occasionally basted. For a cheap cut, it was really nice and quite tender, not the best ever but quite nice all the same.
Cabbage, swede, both with added butter once cooked, carrots, nice thick gravy and frozen Yorkshire (my only concession to.making it easy) a few roast potatoes dome in the meat tray.
Nice when everyone eating comments, its been a moderately carp morning, too busy, but that makes up for it

 

[gbb]

Game pie for Christmas?

Bet that venison tastes good. Organic, free range, not mucked about with... My local butcher stocks local venison - farmed during the summer and wild during the winter. Their made-on-the-premises venison sausages are just sublime!

Sometimes, an absolute standout meal can be remembered for decades and game pie is mine. An impromptu stop at a pub in a village pub near Belvoir Castle circa 1976, game pie ?, we will try it.
Sublime was the only description needed

 

[simongt]

Sometimes, an absolute standout meal can be remembered for decades and game pie is mine. An impromptu stop at a pub in a village pub near Belvoir Castle circa 1976, game pie ?, we will try it.
Sublime was the only description needed

Had a similar experience around the same time. Stopped at a pub somewhere not too far from London and had the most amazing ploughman's lunch. I've never seen one to be anywhere near it in portion size & quality of the ingredients - !
Trouble is, fifty years on, I've absolutely no idea where the pub was - !

 

[PeteXXX]

Steak, chips, spinach & mushrooms followed by ice-cream & fruit cocktail.

 

[Gwylan]

Lamb cutlets, ratatouille and pommes a l'étranger.
And a very nice S African red donated by yesterday's lunch partner.
In a howling hoolie in Calais.

 

[Reynard]

Homemade bacon, vegetable & barley soup, followed by an equally homemade veggie chilli (kidney beans, black-eyed beans, sweet potato, sweet pepper, courgette) with rice, cheese, soured cream and sliced avocado.

 

[The Crofted Crest]

Wokked pork, marinated 16 hours in all things Korean plus ginger and garlic. Delicious. Served with mashed tatties and neeps. Delicious!
There's fusion cooking.

 

[The Crofted Crest]

Homemade bacon

Reynard!

 

[Reynard]

Reynard!

The soup was homemade. The bacon (well, a gammon), alas came from Tesco.

 

[Reynard]

Should add that the gammon was a "Finest" smoked gammon*, and the soup was made using the stock.

* Bought half price at Easter on a clubcard offer, sawed in half and popped in the freezer.

 

[briantrumpet]

Ha, I'm still working my way through some squash soup I made a few days ago...

Unfortunately, I got my peppers 'mixed up', and put in a teaspoonful of cayenne pepper rather than paprika, so it's rather livelier than intended, though still delicious. I think next time about 1/2 tsp would be about right, with a tsp of the smoked paprika for flavour rather than hotness.

 

[presta]

Had a similar experience around the same time. Stopped at a pub somewhere not too far from London and had the most amazing ploughman's lunch. I've never seen one to be anywhere near it in portion size & quality of the ingredients - !
Trouble is, fifty years on, I've absolutely no idea where the pub was - !

When I was walking the South West Way, I went into a small backstreet pub in Westward Ho. Really basic it was: lino on the floor, Formica tables, wooden chairs. I ordered "pork chops" and what I got was a huge plate with two chops, and ten different veg, one of the best pub meals I've had. Another was the huge portion of fish & chips in The Little John in Hathersage.

 

[Reynard]

Ha, I'm still working my way through some squash soup I made a few days ago...

Unfortunately, I got my peppers 'mixed up', and put in a teaspoonful of cayenne pepper rather than paprika, so it's rather livelier than intended, though still delicious. I think next time about 1/2 tsp would be about right, with a tsp of the smoked paprika for flavour rather than hotness.

If you like squash or pumpkin soup with a bit of "oomph" then try it with either Thai red curry paste and coconut milk, or with Korean chilli paste (gochujang).