Whats for dinner?

**TheBear** · July 27th, 2008, 05:10 PM

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.

**New Dawn** · July 27th, 2008, 05:12 PM

plain old roast vege bake here to night I hope it does the job and warms us up....

**Janie** · July 27th, 2008, 05:42 PM

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

**suse** · July 27th, 2008, 05:43 PM

Yummo Bear (and vege bake sounds pretty good too Tali - nothing like comfort food in winter)

I'll post the tagine recipe soon, might not be till tomorrow though...

**fionas** · July 27th, 2008, 05:45 PM

Love your work Bear. I shall do that.

**Diamond75** · July 27th, 2008, 07:33 PM

I'm packing my bags and moving in with The Bear!

I'm off to Nonna & Nonno's for dinner so probably pasta & salad.

**thepixie** · July 27th, 2008, 09:47 PM

Hey Diamond75 - the bear is my DH!!!!!! Hands off!
LOL
But if you're in the area we'll consider inviting you over for dinner!

**Diamond75** · July 27th, 2008, 10:15 PM

OMG I had no idea he was a male! (sorry thebear!) wow you are one very very lucky lady thepixie!!!

When I my DH offers to cook he actually means he is offering to phone for pizza! but I love him!

Edited to add.. only two days to go pixie! wow how very very exciting! All the best to you and bear.

**TheBear** · July 27th, 2008, 10:21 PM

damn - I've been outed...surely I can't be the only guy that emjoys doing all the cooking, can I?

**thepixie** · July 28th, 2008, 08:43 AM

Thanks Diamond - and you're not the first on BB to mistake the Bear for a chick - he should put a photo in his signature - that would fix it! LOL

**suse** · July 29th, 2008, 10:31 AM

Lol - although I can't think of too many women who would go by the username Bear - it's pretty blokey!!

Happy EDD pixie!!

**Rouge** · July 29th, 2008, 10:50 AM

Ooooo Suse I NEED to get a tagine. There is this amazing breakfast tagine recipe I want to do, and about a million other things.

I don't know whats for dinner tonight. Although I made a delish French Chicken Stew on Sunday and shall chow down on some leftovers at lunchtime

I made another Jus last night (we had steak again) and I think I prefer the new recipe better, this time I added mushroom stock and used a nice penfolds cab sav and it was divine!

Fiona I love that tart, yum yum yum!

TheBear that Rabbit sounds divine.

I need some inspiration for tonights meal...

**suse** · July 29th, 2008, 11:02 AM

Lol Cai - I don't actually have a real tagine, I just use a heavy casserole, but no one would know what I was talking about if I said we were having saffron and pear Bessemer for dinner.

I'd love to get a proper tagine, but I barely have room in the cupboards for all of my cookware as it is. Oh what I would do for a big kitchen!

**TheBear** · July 29th, 2008, 11:28 AM

I need some inspiration for tonights meal...

What do you have to work with?

**Rouge** · July 29th, 2008, 12:00 PM

Whatever is at my local store

Ok I think I have figured it out *yay*

I'm going to make eggplant pastitsio pie... with a nice salad unless I change my mind again. I just need to get some lamb and some salad I have the rest.

**suse** · August 3rd, 2008, 03:53 PM

Just remembered that I promised to post that tagine recipe:

Chicken, Saffron & Pear Tagine.

Ingredients:

4 x chicken breast fillets, trimmed and halved
2 large or 3 medium onions, sliced
4 firm pears, peeled, cored and quartered
1 tbls each of crushed/minced ginger and garlic
1/4 tsp ground cardamom
1/4 tsp saffron
1 tsp ras el hanout
2 whole cinnamon sticks
1 tsp freshly ground black pepper
zest from 1/2 orange, and three slices of orange (from the same orange)
zest from one lemon
1 tbls orange flower water (or orange juice)
1/4 cup honey
50gm butter
1/4 cup olive oil
400-500ml chicken stock
1 whole bunch coriander, washed and tied with string (note: finely chop about 1/2 cup of leaves from the top of the bunch before tying)
1/4 cup chopped fresh parsley
handful of blanched almond flakes or slivers

Method:
1. Soak saffron strands in about 1 tbls boiling water for 5 minutes.
2. Heat butter and saute pears for a few minutes. Sprinkle with cardamom, and add honey and saute over medium/high heat until lightly caramelised. Set aside.
3. Heat 1/2 of the olive oil in pan and brown chicken in batches. Set aside.
4. Heat remaining oil and gently fry onions, garlic and ginger until onions are translucent. Add cinnamon, ras el hanout, saffron & water, and black pepper and gently fry for one more minute.
5. Add chicken, stock and coriander (bunch), and bring to boil. Simmer over low heat, covered, for about 1/2 hour or until chicken is just tender.
6. Add pears and honey mixture, orange slices and zest, and simmer, uncovered for 10 minutes until sauce is reduced slightly and pears are tender. Add orange flower water.

To serve: remove orange slices, coriander and cinnamon sticks. Serve with brown rice (or couscous) and top with mixed finely chopped coriander and parsley, and slivered / flaked almonds.

Serves 4.