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What are you cooking today?
Thu 3-Jun-10
7:31 pm
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Danny
Scarborough, England
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A pleasant challenge for us this evening. i picked up two free range Tesco Finest chicken breasts reduced from £7.19 to £2.88 (must use by today, according to the Sell-by date) plus 750g of common or garden mushrooms for £0.30 and some Moroccan stringless beans for £0.20

I always thought that a Diane sauce was mushroom-based until I checked out some online recipes. Apparently not, but mine will be! It's fun reading other people's tips and then concocting your own variation on all the themes. Speed is of the essence. Wish me luck! Doh

Never knowingly underfed

Thu 3-Jun-10
7:35 pm
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danast
Argyll, Scotland

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Let us know how it turns out Danny. I_am_Hungry     It sounds delicious.

Old teachers never die, they just lose their class

Thu 3-Jun-10
7:45 pm
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Toffeeapple
North Bucks

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That was a bargain!  Hope it tastes good too.

I'll try that again!

Thu 3-Jun-10
7:54 pm
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danast
Argyll, Scotland

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I thought I had a disaster on my hands tonight.  I cooked some pheasant breasts , chopped, with some chopped gammon, added mushrooms, onions and green pepper with lots of herbs, garlic etc.  I was making it up as I went along.  Next a tin of tomatoes.  Unfortunately as I was pouring them into the wok they turned out to be chili beans.  I had picked up the wrong tin.  However with a bit of tweaking and some chili noodles added it is a one pot dish that is amazingly quite tasty with a wee bit of a kick.  It's just as well it is OK as we shall be eating again tomorrow, there is so much!  I_am_Hungry

Old teachers never die, they just lose their class

Thu 3-Jun-10
10:34 pm
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Danny
Scarborough, England
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Danuta - that is a fantastic tweak of what should have been a total disaster. Well done!

Our chicken breasts were really good (done a la Danny, soon to be revealed!) but the cheap mushrooms didn't really soften. The sauce was OK but I had forgotten F's really valuable tweak to convert them into mushroomy mushrooms - three options but the best one is a teaspoon of pesto, if you keep a jar in your fridge.

More anon.

Never knowingly underfed

Fri 4-Jun-10
12:08 pm
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brightspark
Wilts

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Bought some rabbit portions in the supermarket - 2 packs.

We cooked the first one - a la Valentina Harris - and the smell was very yummy, BUT the rabbit had virtually no flavour - very disappointing. The rest of the dish was really tasty, but the flavours hadn't 'seeped' into the rabbit.

Today, I am cooking the 2nd one in goose fat, with multiple stalks of fresh rosemary, covered in parchment paper, then the lid on top of the Le Creuset casserole dish, and very, very slowly (3 hours), before taking the meat off the bone.

Also garlic bulbs, sliced in half and baked for an hour in foil. Then I shall soften some onion and leek slices.

Eventually, with bechamel sauce - using milk which has been steeped with clove-studded onions, carrot and bay leaves - the whole lot will come together as a rabbit and leek lasagne / or pie with puff pastry.

I_am_Hungry - let's hope!

Women are like tea bags. . .
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Fri 4-Jun-10
5:27 pm
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Ruthdigs
Devon

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Wow - that sounds pretty fab, even though I don't eat meat.  Hope it turns out well! Ok

Not sure what I'm having tonight but something light I think.  Kinda managed to eat my way through a whole pot of taramasalata at work today and feel a bit 'ick' now!

Fri 4-Jun-10
5:40 pm
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Toffeeapple
North Bucks

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BS, my Mum always used to cook rabbit slowly and it always tasted good.  I hope yours has improved flavour this time.

Ruth, a whole pot?  Shame on you!  Big_Laugh

I'll try that again!

Fri 4-Jun-10
6:00 pm
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Ruthdigs
Devon

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I hadn't intended to - it just sort of...happened.  EmbarassedWhistleBig_Laugh

Fri 4-Jun-10
7:05 pm
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KateUK
uk

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pesto+mushrooms=delicious.

Those big ones baked with just a dollop of pesto and a dollop of creme fraiche and some lardons...bliss.

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Fri 4-Jun-10
7:17 pm
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Toffeeapple
North Bucks

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Ruthdigs said:

I hadn't intended to - it just sort of...happened.  EmbarassedWhistleBig_Laugh


I know what you mean, Wink.

I'll try that again!

Fri 4-Jun-10
7:55 pm
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danast
Argyll, Scotland

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One of the soups I really like to make is rabbit and potato.  It is so delicious.  I only put in carrots onions, turnip,  and lots of diced potatoes and lots of pepper.  The rabbit is so tender and it is a meal in itself.  I never add pulses.  The rabbit makes a wonderful stock.

Old teachers never die, they just lose their class

Fri 4-Jun-10
8:03 pm
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JoannaS
Latvia

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Does hare do that too? I_am_HungryOnly thing is the hare which frequents our land seems rather a tame beast, seems a shame to dispatch it but then again I rather suspect it was that that ate my seeds, mice would have got up on the table and carried on noshing.

Fri 4-Jun-10
8:08 pm
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brightspark
Wilts

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Danuta, you're right, we found the stock from yesterday really nice - just a shame about the flavour in the rabbit Thumbs_Down . I do love adding potatoes to soups, it somehow makes it all more-ish. Ok

This evening, I took the meat off the bones, and will make the pie/lasagne for tomorrow's dinner. Tonight we had a delicious cassoulet, cooked by daughter. Yum. Served with fresh baby spinach leaves (not cooked, but like a salad). I_am_Hungry

Ruth, I can understand you feeling a bit 'ick' now ----- after all that taramasalata. Having said that, we bought some lovely pistachios - I sat there eating them, and then realised perhaps I should have stopped earlier! Big_Laugh  Big_Laugh  Easily done!

Kate, those mushrooms sound good .... Ok

TA - the rabbit meat certainly fell off the bone, so a good idea for the long slow cook. Ok

Women are like tea bags. . .
you never know how strong they are
until they're in hot water.
- Eleanor Roosevelt -
Fri 4-Jun-10
9:36 pm
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danast
Argyll, Scotland

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Joanna, hare is a totally different taste, still delicious but much stronger.  I once made jugged hare, quite a complicated recipe but well worth doing.  I usually just do it in slow cooker until, like BS with the rabbit, it just falls off the bone.  I_am_Hungry

Old teachers never die, they just lose their class

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