Don't pass out, but DH made dinner tonight........we had spagetti carbonara with herb salad.......it tasted twice as good as normal as I didn't lift a finger to prepare any of it apart from snipping a few chives out of the garden!
Blue cheese and leek tart that DP is making served with a spinach and pear salad that I'm making. Now I'm thinking of tossing in some roasted capsicums into the salad as well - whaddya reckon?
I've just made a chicken, pear and saffron tagine (which has just filled the entire flat with the delectable fragrance of citrus, ras el hanout, cinnamon, saffron, ginger, mmm), but we're not having it tonight. Tonight's is much less exotic - leftover cottage pie and vegies.
oh - keep the capsicums out of the salad, you really need something sharp to complement the pears - some shaved parmesan perhaps.
Blend the capsicum with some pasatta and a little fried garlic and onion to make a sauce...should go really nicely with that tart.
That tagine sounds awesome, might have to give that a go later in the week.
You should try the rabbit dish I made a couple of nights ago, although you could use chicken thighs or pork medallions if you don't fancy the rabbit.
For 2 people:-
Fry about 150g of coarsely chopped pancetta in a fry pan in a little olive oil
When the fat has render out of the pancetta and it's started to crisp up, move it into a casserole dish leaving the fat in the pan.
Brown the legs from the rabbit (4) or 4 chicken thighs (with the skin and bone) in the pan, then add them to the casserole
Fry a chopped onion and a couple of sticks of celery in the pan without browning, then add to the casserole
Add a couple of chopped carrots, bayleaf, thyme and 500ml of cider to the casserole then bring to the boil. Put the lid on and simmer for 75 minutes.
Fish the meat out and put it on a plate in the bottom of the oven to keep warm
Pour the sauce through a sieve back into the frying pan - don't discard the vegies and pancetta, use them for a stock or soup.
Boil the sauce in the frying pan hard until you have about 200ml of liquid left
Add 200ml of double cream and a good tablespoon of dijon or wholegrain mustard and bring to the boil again whilst stirring - you should now have a wonderful creamy apple-cider-mustard sauce to go with the meat.
Season with salt and pepper and then serve mash and wilted spinach/greens.
LOL Lucy, isn't it amazing how good something tastes when you don't have to prepare it yourself! That being said, I love cooking, but I think I get more out of the process than the eating (unless it's something sweet ).
I'm ashamed to admit that tonight I'm having spaghetti on toast DH is out, so why not? I have a sick little one, so I'd rather spend time cuddling him on the couch, than cooking up a storm. Besides, sketti on toast is rooly good, VERY occasionally
Registered User
).
DH is out, so why not? I have a sick little one, so I'd rather spend time cuddling him on the couch, than cooking up a storm. Besides, sketti on toast is rooly good, VERY occasionally
Bookmarks