The General Chat Thread

Shenshen · 13-12-2017 02:04PM

Gloomtastic! wrote: »

Turns out our veggie doesn’t like mushrooms!

Oh, there's always one, isn't there?
How about a mini-frittata with lots of chopped herbs instead? You could fill the mixture into muffin tins and oven-bake.

I'm thinking something like these : https://www.kitchentreaty.com/zucchini-fresh-herb-mini-frittatas/
They should go well enough with braised red cabbage, too. Maybe add a bit of feta for extra impact.

arian · 13-12-2017 02:54PM

Gloomtastic! wrote: »

Shepherds Pie
Curry
Stir fry

beertons wrote: »

Pizza or kebabs.

Thank you both.

I'd wondered about Shepherd's Pie and, indeed, Stovies.

Anything special in the stir fry to take account of it being lamb?

I'd never have thought of a pizza. A tomato sauce, do you think? Cheese? I suppose it works on top of a Shepherd's Pie.

The Hill Billy · 13-12-2017 10:42PM

arian wrote: »

We had roast leg of lamb on Sunday. It was good.

We had cold roast leg of lamb + home-made oven chips tonight. It was good.

There's quite a lot of lamb left. Too much just for sandwiches, which we'd normally do to finish it. Any suggestions featuring cooked lamb? Curry doesn't seem very imaginative and probably doesn't make the most of the meat. Pull it apart and use it in some pulled meat dish?

Tear up the leftover meat & fry with honey until you have crispy, sticky pieces of meat. Then up the heat & add whatever veg you fancy & stir fry with soy, Chinese five spice, chilli & ginger. Serve with noodles or rice.

Dubl07 · 13-12-2017 11:23PM

arian wrote: »

We had roast leg of lamb on Sunday. It was good.

We had cold roast leg of lamb + home-made oven chips tonight. It was good.

There's quite a lot of lamb left. Too much just for sandwiches, which we'd normally do to finish it. Any suggestions featuring cooked lamb? Curry doesn't seem very imaginative and probably doesn't make the most of the meat. Pull it apart and use it in some pulled meat dish?

The Hill Billy wrote: »

Tear up the leftover meat & fry with honey until you have crispy, sticky pieces of meat. Then up the heat & add whatever veg you fancy & stir fry with soy, Chinese five spice, chilli & ginger. Serve with noodles or rice.

Sounds quite like what I was going to suggest - lamb kung po. Using your recipe as a kind of base, I also flash-fry some onion shards (cut top to bottom of the onion) and peanuts and add some chicken or lamb stock and slaked cornflour to the pan for a bit of sauce. Serve with rice and scallions.

arian · 14-12-2017 04:36PM

The Hill Billy wrote: »

Tear up the leftover meat & fry with honey until you have crispy, sticky pieces of meat. Then up the heat & add whatever veg you fancy & stir fry with soy, Chinese five spice, chilli & ginger. Serve with noodles or rice.

Dubl07 wrote: »

Sounds quite like what I was going to suggest - lamb kung po. Using your recipe as a kind of base, I also flash-fry some onion shards (cut top to bottom of the onion) and peanuts and add some chicken or lamb stock and slaked cornflour to the pan for a bit of sauce. Serve with rice and scallions.

Thank you both.

Sounds both tasty and interesting. I especially like the sound of "crispy, sticky pieces of meat".

However, we're going to do Shepherd's Pie. The decision was influenced by some broccoli that wouldn't have got used for days otherwise. Little weights on the balance, I guess.

Harry Palmr · 18-12-2017 05:16PM

I have four lemons, what the hell can I do with them other than make a lemon drink?

kylith · 18-12-2017 05:23PM

Lemon cake!

TICKLE_ME_ELMO · 18-12-2017 05:40PM

Harry Palmr wrote: »

I have four lemons, what the hell can I do with them other than make a lemon drink?

I know several very tasty pasta dishes involving lemons. One is very simple, chorizo, capers and rocket, lemons + pasta. One involves marinating some chicken overnight then making a sauce with lemons, cream, honey and a few other bits and bobs.

igCorcaigh · 18-12-2017 06:35PM

Harry Palmr wrote: »

I have four lemons, what the hell can I do with them other than make a lemon drink?

Puy lentils. Dress with lemon juice, olive oil, parsley, salt, pepper.

Harry Palmr · 18-12-2017 06:58PM

kylith wrote: »

Lemon cake!

Might well do that, I hardly ever bake and it's largely fool proof.

RasTa · 18-12-2017 07:26PM

Lemon drizzle, very easy. Lemon tart the nicest to make

oscarBravo · 18-12-2017 07:48PM

Torta di limone e prosecco?

Gloomtastic! · 18-12-2017 09:19PM

Harry Palmr wrote: »

I have four lemons, what the hell can I do with them other than make a lemon drink?

Hot whiskies - lots of them! :rolleyes:

the beer revolu · 19-12-2017 10:15AM

When I have excess lemons I take the zest off with a vegetable peeler then juice the lemons.
Freeze both separately - do the juice in a bag, fairly flat.
Then, need a little bit of lemon juice? Just break off a bit.
Need some zest? Take it out and chop it up from frozen.

It really is very handy.

kylith · 19-12-2017 10:50AM

the beer revolu wrote: »

When I have excess lemons I take the zest off with a vegetable peeler then juice the lemons.
Freeze both separately - do the juice in a bag, fairly flat.
Then, need a little bit of lemon juice? Just break off a bit.
Need some zest? Take it out and chop it up from frozen.

It really is very handy.

I discovered that my little ice cube tray takes 0.5tbsp per cube, which is handy for portioning lemon juice.

beertons · 22-12-2017 10:24AM

Had ham sambo's in my mams yesterday. She cooked the ham in gingerale and grated orange rind. Jeez, it was lovely. The first gluttony of Christmas, I had to have a second sambo.

TICKLE_ME_ELMO · 22-12-2017 10:31AM

Watched Donal Skeehan's Christmas meals in minutes yesterday and he did an "alternative" ham platter with sliced ham from the supermarket. Can you imagine rocking up for your Christmas dinner and getting a packet of sliced ham on your plate.

Toto Wolfcastle · 22-12-2017 10:38AM

TICKLE_ME_ELMO wrote: »

Watched Donal Skeehan's Christmas meals in minutes yesterday and he did an "alternative" ham platter with sliced ham from the supermarket. Can you imagine rocking up for your Christmas dinner and getting a packet of sliced ham on your plate.

Well he said that you should get ham from your butcher but it did look very like a packet of sliced ham! The turkey breast looked delish though.

TICKLE_ME_ELMO · 22-12-2017 10:42AM

Toto Wolfcastle wrote: »

Well he said that you should get ham from your butcher but it did look very like a packet of sliced ham! The turkey breast looked delish though.

I wouldn't want the turkey breasts for my property Christmas dinner but if you were doing a housemates Christmas dinner or something like that in the run up to Christmas they'd be perfect.

Harry Palmr · 22-12-2017 10:50AM

kylith wrote: »

Lemon cake!

I did it but won't be including it in the "cake thread" as it didn't really bake properly its rather heavy and flat - top oven never a good idea for cakes and i didn't give it long enough in the middle. But it tastes lemony and that's all that matters!

Gloomtastic! · 23-12-2017 11:38AM

Why don’t they do extra wide tinfoil all year round? It’s just makes things that little bit easier......

Bassfish · 23-12-2017 10:23PM

Bought all the ingredients for a nice trifle and later realised that all our large bowls are packed away and in storage as we're moving house in a few weeks. Then had the bright idea of making six individual portions in wine glasses! They'll take up a lot of room in the fridge is the only trouble.

vicwatson · 24-12-2017 09:00AM

Gloomtastic! wrote: »

Why don’t they do extra wide tinfoil all year round? It’s just makes things that little bit easier......

Nearly sure a woman in front of me in Aldi had this the other day

LirW · 28-12-2017 05:40PM

Does anyone have an idea how I can store Mushrooms? As in I'm the only one in the house who eats them and I love them but whatever I get in the supermarket is too much for myself, so I'd end up throwing them out. But I'd love to have some mushroom dishes.
Any ideas?

Lady Haywire · 28-12-2017 05:57PM

LirW wrote: »

Does anyone have an idea how I can store Mushrooms? As in I'm the only one in the house who eats them and I love them but whatever I get in the supermarket is too much for myself, so I'd end up throwing them out. But I'd love to have some mushroom dishes.
Any ideas?

Take them out of that stupid sweaty plastic carton, pat them dry & stand them upright on a couple of pieces of kitchen towel in the fridge or cool area. I normally eat a whole pack in one go but on occasion I've to keep them I do that and they keep well.

igCorcaigh · 28-12-2017 06:36PM

Gloomtastic! wrote: »

Why don’t they do extra wide tinfoil all year round? It’s just makes things that little bit easier......

Turkey foil is a thing.

LirW · 28-12-2017 06:48PM

Lady Haywire wrote: »

Take them out of that stupid sweaty plastic carton, pat them dry & stand them upright on a couple of pieces of kitchen towel in the fridge or cool area. I normally eat a whole pack in one go but on occasion I've to keep them I do that and they keep well.

How long would they keep like that?

Are there also methods on storing them over longer periods? I guess freezing them isn't really an option?

RacoonQueen · 28-12-2017 11:14PM

Anyone seen jars of marshmallow fluff around in Dublin lately. Could make my own but buying a jar seems easier as what I want it for already has enough work to it without adding more

Dubl07 · 29-12-2017 07:35AM

the beer revolu wrote: »

When I have excess lemons I take the zest off with a vegetable peeler then juice the lemons.
Freeze both separately - do the juice in a bag, fairly flat.
Then, need a little bit of lemon juice? Just break off a bit.
Need some zest? Take it out and chop it up from frozen.

It really is very handy.

We made our own crystallised peel this year so lots of orange and lemon juice. The orange juice was gorgeous but the lemon wasn't immediately usable. Luckily we had plastic ice-cube bags - they make 1tbsp cubes. Perfect to pop and use.

confusticated · 29-12-2017 10:13AM

RacoonQueen wrote: »

Anyone seen jars of marshmallow fluff around in Dublin lately. Could make my own but buying a jar seems easier as what I want it for already has enough work to it without adding more

Not in Dublin but I've seen it in a few of those Auntie Nellie old-fashioned type sweetshops.

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