My plan is lamb salad but thinking it might be a bit cool weather wise... so might do rasted veggies or maybe a warm lamb salad with chargrilled veggies for the salad.... Hmmmmmmm
oh, Mak nothing wrong with spag bol out of the freezer ... i LOVE those easy nights, yep my fav (um, i'm clearly not a fan of cooking but do it of course)
... bring on DP's occasional Summer BBQ's i say, LOL
Ok thats it. Ya'll gotta stop thinking I'm some whiz in the kitchen.
Lamb cutlets get bashed thinly... then coated in flour and then dipped in egg, then dipped in parmesan crumbs (parmesan, fresh bread, continental parsley and salt and pepper blitzed in the processor). Tomato salad, I get romas, slice thickly and lay on a plate. Then I get some juice from the crushed garlic gar and drizzle it over the tomatoes, then drizzle with balsamic vinegar, olive oil and sprinkle of maldon salt. Then if you want to get fancy you can tear up some fresh basil and put that over it.
Potatoes - par boil quarters. Then put the duck fat ($5 at coles and you can put it back into the container and freeze) in a baking dish in the oven at about 450 F (I have an old oven LOL) and once the potatoes have par boiled, drain and put the lid on and shake the pot to rough the edges. By now your duck fat should be sizzling so carefully place your roughed up spuds in the hot oil and pop back into the oven for a good hour turning every 20 minutes. Pan fry your cutlets until browned and then place on a cookie sheet or tray covered with baking paper and pop in the oven for the last 10 minutes to ensure they are cooked through... THEN SERVE.
Seriously besides the spuds it really is a 30 min dish.
I know comfort dishes that are harder work than that... so please don't think I'm doing anything spesh... at the end of the day its just food if you enjoy it thats all that matters
Rouge why am i feeling hunger again after reading your post when i've just finished my dinner (yeh, DP came home late from work & after years living on my own before meeting him i prefer to eat with him so wait until he gets home (even though he worries & tells me to eat without him ) ... Hey, thanks for those tips & also reminding me that's i use to crumb my schnitzel many, many years i totally forgot i use to do that with the continental parsely in the crumbing ... thanks again
I made salmon steaks seasoned with salt n pepper and i pan fried them then put them on a bed of parmesan and galic mash with green beans onn the side was delicious i dont cook much but this was soo gd !
OMG that sounds divine Emma... and very very similar to a dish I make with Salmon... Tandoori Roasted Salmon steaks with Basil & Parmesan Mash and roast asparagus... Easy as its a chuck it all on kind of meal... YUM YUM!
We've had a couple of 'huh, I've just been to the supermarket and bought random stuff, now what the heck do I do with them' nights.
Last night was chicken & mushroom ravioli with a sour cream, garlic & white wine sauce and asparagus, baby peas and pine nuts.
And tonight was a greek chicken and haloumi barbecue salad (chicken breasts and haloumi marinated in greek spices, then barbecued with mushrooms, caramelised onions and crispy salami, in a salad of baby spinach, beans, baby roma tomatoes, cucumber and olives with a lemon yoghurt dressing). It was one of those things that was either going to work really well or be just plain weird, and fortunately it worked really well.
BellyBelly Member
... Chicken Souvlaki (with caramelised onions, capsicum & cos lettuce in rye roti & touch of Thomy mayo here)
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