Sarah I hate anchovies but honestly melted into oil they lose most of their fishy flavour, and for some strange reason to me they taste like truffles. I'm weird I know.
Holly your dinner sounds divine, I haven't used my SC in a while I'm thinking of making a ragout tomorrow night with steak and mushrooms and peas in the SC. But I suddenly have a hankering for lamb I also have some osso bucco in the freezer as well.
Tonight is Thai Turkey Burgers.... yum. I make turkey meatballs for the girls & DH & I have huge turkey burgers with lettuce, tomatoes, avocado and sweet chilli sauce.
LMS - Glad the bread thing worked for you - you really need to keep the potatoes dry to stop your gnochhi dough getting wet. I'm with niliac...try the anchovies dissolved into the oil, it's a completely different flavour.
We're in frugal mode here this evening...we went out for a chinese chilli crab feast thing with the inlaws last week, and we brought the leftover crab back from the restaurant.
So we had the crab meat tossed through some pasta with garlic, chilli, tomato and olive oil for lunch and I'm making a traditional French style crab bisque from the leftover bits of shell for dinner.
We're having dodgy pizza tonight. It was going to be pumpkin, lentil and mushroom curry but DP's working back late and it's tightwad tuesday at the pizza shop so we'll have the curry tomorrow night.
Tonight Luke is having pizza after soccer training on the way home (we only go there for the sexy pizza chef ) - But DH & I are having a salad with grilled salmon in lemon juice & garlic butter... yum
Chinese stir fry tonight, sliced up the chicken this morning and made a marinade of oyster sauce, soy sauce, and a bit of minced up garlic and chilli. Hopefully it won't be too hot so Steph can eat it.
Not sure what veges to do with it though. Have some ordinary cabbage in the fridge that needs using, and also need to buy some noodles.... Carrot. No idea what else. Haven't got anything else in the cupboard or fridge. Any ideas? Off onion, and the garlic was probably also a bad idea. Other than that... its mainly all good. Maybe two chopped hard boiled eggs.
okay, please forgive my lack of quantities, i really am just a "throw it all in cook" (I have posted this in the general cooking forum as well)
you can use the balsamic chicken for any recipe really - same with the risotto.
for the 2 of us.. i use
chicken
2 chicken breasts (cut into strips or however you want)
approx 2 cloves garlic
about 1/4 cup lemon juice
about 1/4 olive oil
corn flour
thyme
sugar about 1/4 cup
approx 1/4 of a cup balsamic vinegar
risotto
risotto
onion
peas
lemon rind ( to taste really) i use half of a small lemon
hot stock(chick or vege) consisting of chilli (i used minced chilli) half a lemon just thrown in.
1.marinate chicken in olive oil, garlic, thyme and lemon juice for about half and hour.
2.dust chicken in cornflour and cook slowly (you can use the rest of the oil left over from the marinade use more if you need)
3.when all chicken is cooked add balsamic vinegar and sugar- cook till sauce thickens and is a bit sticky.
I think it is important to taste the sauce and add more sugar if nessescary.
start risotto- cook onion till transulcent and then add rice, stir until rice is covered and translucent as well.
add stock by the ladle full and stir continuosly.
add peas.
add lemon rind and a dob of butter once risotto is finished, stir.
Chicken breast stuffed with spinach, ricotta, lemon zest and nutmeg - poached and then roasted to crisp up the skin - served with some saute potato seasoned with mace and fresh baby carrots.
Ham and Cheese toasties!!! I am having a really slack week. I have been putting all my energy into my veggie garden so I don't have a whole lot left over to worry about food
Tonights meal is made when we have NOTHING left in the cupboard bar staples, I use rehydrated mushrooms, frozen peas and all I need to get is the bacon which I get from my local. Tonight we are having bacon, dried french champignons & pea risotto. I got some really nommy dried champignons (from france - nothing like the tinned ones *blerk*) from my gf's deli and I soaked them and rehydrated them till they were plush. Added the liquor to my stock which was made form mushroom stock, chicken stock and chicken consomme. I used real italian risotto rice (YUM). Added some white wine. I got my local to cut me some 1 cm thick pieces of bacon and diced it into 1cm cubes. Fried up the bacon, set it aside, added the onion & garlic, then once cooked added the rice, then some wine and then my stock, eventually added the mushrooms & peas, then the bacon and some truffle oil. And for some extra decadence I added a tablespoon of sour cream at the end. Its WOW on flavour. And I'm going to wash it down with a nice penfolds shiraz cabernet that was co created with Mr Tetsuya (would famous sydney restauranteur)... its YUMMMO!
I'm in food heaven tonight!
OMNOMONOMONOM...
But I do have some sad news food related which I will post later *sniff*
Well, I'm undecided re tonight's dinner. We might have morrocan chickpeas with feta and couscous or we might have homemade pizza. Can't decide which but at present I'm leaning towards pizza with red onion, capsicum, ham, sweet potato and homemade tomato sauce.
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I also have some osso bucco in the freezer as well.
It was going to be pumpkin, lentil and mushroom curry but DP's working back late and it's tightwad tuesday at the pizza shop so we'll have the curry tomorrow night.
Other than that... its mainly all good. Maybe two chopped hard boiled eggs.
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