Tonight I cooked...

[Reynard]

Leftovers mostly, but I did make a big pot of broccoli & stilton soup.

Broccoli on the clubcard offer, potatoes were freebies and the stilton was a YS buy.

 

[briantrumpet]

Leftovers mostly, but I did make a big pot of broccoli & stilton soup.

Broccoli on the clubcard offer, potatoes were freebies and the stilton was a YS buy.

I've decided it's one of those 'classics' I don't really get, as I like both, but prefer Stilton (or any other strong blue cheese) as a separate flavour.

Meanwhile, I'd forgotten I'd asked a neighbour to store or eat a frozen pot of some sort of soup I'd made at the beginning of December before I went away for three weeks (and turned the 'lectric off), but they hadn't eaten it, and would I like it back. No idea what it'll be when I defrost it, when the current lot of squash, parsnip and carrot runs out. 🤔🤣

 

[Reynard]

I've decided it's one of those 'classics' I don't really get, as I like both, but prefer Stilton (or any other strong blue cheese) as a separate flavour.

Meanwhile, I'd forgotten I'd asked a neighbour to store or eat a frozen pot of some sort of soup I'd made at the beginning of December before I went away for three weeks (and turned the 'lectric off), but they hadn't eaten it, and would I like it back. No idea what it'll be when I defrost it, when the current lot of squash, parsnip and carrot runs out. 🤔🤣

Whereas I'm not a fan of stilton on its own - I prefer it *in* things, as it tones down the saltiness but adds a good cheesy "oomph". Which is why I like to cook with it. For cheeseboard / sandwiches, there's better blue cheeses out there IMHO. Gorgonzola dolce, Montagnolo, Fourme de Montbrisson...

TBH, I don't make broccoli & stilton soup (ok, a few stray sprouts got wanged in there too) that often, because mainly soup gets made up of whatever veggies that are in need of using. It's a rare alignment of ingredients LOL.

 

[briantrumpet]

Whereas I'm not a fan of stilton on its own - I prefer it *in* things, as it tones down the saltiness but adds a good cheesy "oomph". Which is why I like to cook with it. For cheeseboard / sandwiches, there's better blue cheeses out there IMHO. Gorgonzola dolce, Montagnolo, Fourme de Montbrisson...

TBH, I don't make broccoli & stilton soup (ok, a few stray sprouts got wanged in there too) that often, because mainly soup gets made up of whatever veggies that are in need of using. It's a rare alignment of ingredients LOL.

Bleu d'Auvergne is my absolute fave. Bleu du Vercors is much subtler, but you won't get it in the UK.

 

[Reynard]

Bleu d'Auvergne is my absolute fave. Bleu du Vercors is much subtler, but you won't get it in the UK.

My go-to is a really ripe torta di gorgonzola...

Waitrose stock it. At an appropriate waitrose-ish price, of course LOL. Mind, I always keep an eye out for the offers!

 

[mistyoptic]

My go-to is a really ripe torta di gorgonzola...

Waitrose stock it. At an appropriate waitrose-ish price, of course LOL. Mind, I always keep an eye out for the offers!

A vote here for Dovedale Blue. Very smooth. Only seen it in “proper” cheese shops

 

[Reynard]

A vote here for Dovedale Blue. Very smooth. Only seen it in “proper” cheese shops

I'll keep an eye out. There's a cheese shop in Ely, but opening hours are haphazard.

 

[gbb]

Should be coupled with the 'yellow sticker' thread..reduced pack of two pieces of rump steak with garlic.buttet, effectively £2 a serving. Home made chips, mushrooms and tomatoes and the garlic butter liberally spread over the steak...lovely.
Crikey, a bar of chocolate is as good as £2 now so a nice piece of steak is a bargain at that price !!!

 

[Reynard]

Porchetta-style turkey breast joint, hasselback baby potatoes, and red cabbage braised with apple & orange

The turkey was a breast joint from a free range bronze bird I bought last Christmas on YS and portioned / boned out prior to freezing, the herbs for the filling came from the garden (parsley, rosemary, thyme, oregano), the baby potatoes were Tesco's "Finest" also acquired on yellow sticker, the dripping for the potatoes was saved from a prior lamb roast, the red cabbage was the second half of a 2kg monstrosity I picked up pre-Christmas for 15p on the clubcard offer, the bay leaves in the cabbage were from the garden, and the Moreley's Seedling apples came from the community orchard.

The only full price ingredients here was the butter and garlic for the porchetta filling, an individual carton of apple juice, an orange, plus salt, pepper, cinnamon and allspice.

 

[Reynard]

Should be coupled with the 'yellow sticker' thread..reduced pack of two pieces of rump steak with garlic.buttet, effectively £2 a serving. Home made chips, mushrooms and tomatoes and the garlic butter liberally spread over the steak...lovely.
Crikey, a bar of chocolate is as good as £2 now so a nice piece of steak is a bargain at that price !!!

That's pretty decent going.

Tonight's turkey breast works out about £6, there or thereabouts (the whole bird was something like £27) but it was a kilo, so big, and we'll have at least another main meal or two off it, plus some left for lunchtime sandwiches. So if you look at the "mileage" it's actually really good value considering there's no waste.

Yesterday I lucked out and bought a lamb breast joint in Waitrose for £2.47, but that's been divided in two and shoved in the freezer.