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Whats for Tea /Supper

Got any great recipies? Been to any great restaurants? Like Drinking? Come on you only live once....INDULGE!!!

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Old muvva Hubbard at the mo till I go shopping!neighbour got me a dinner from marks

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Veal Osso Buco tonight. No weal shanks though. Just a little fillet of veal I got in the freezer


**************************************************************
Veal Osso Buco - Buddy Valastro
**************************************************************
http://recipes.howstuffworks.com/veal-o ... recipe.htm


Have with saffron rissoto probably. Or not.

serves 6

INGREDIENTS
6 meaty osso bucco cuts, 1 ½" thick
kosher salt
2 tablespoons olive oil
2 tablespoons butter
1 medium Spanish onion, diced
2 medium carrots, peeled and cut into large dice
2 medium stalks of celery cut into medium dice
1 medium leek, white and pale green, quartered lengthwise and diced
2 tablespoons tomato paste
1 cup dry white wine
2 small sprigs rosemary
4 sprigs thyme
2 strips lemon zest, cut with a peeler
1 14.5 ounce can plum tomatoes in juice, hand crushed
2 cups rich chicken or veal stock
Gremolata (for garnish):
zest of 2 lemons
1/4 cup chopped Italian parsley
2 plump garlic cloves, minced
pinch salt
1 tablespoon olive oil (if desired)


1. The night before: Season veal shanks with kosher salt. Wrap in plastic and refrigerate overnight. Bring to cool room temperature before proceeding.

2. Preheat oven to 350° Fahrenheit, center rack. Heat a Dutch oven or other braising vessel over medium-high heat. Add the oil and butter. When fat is hot, add the veal, reduce heat to medium and brown thoroughly and slowly on all sides, 15 to 20 minutes.

3. When all pieces are browned, remove to a platter. Add the onions, carrots, celery, leeks and a pinch of salt and sauté until they are tender.

4. Add the tomato paste and stir, cooking a minute. Add the wine and allow it to reduce. Add the fresh herbs, zest and stock. Replace the veal into the pot and bring liquid to a boil.

5. Put a lid on the pot and then into the oven. Cook 2 to 2 1/2 hours until meat is tender.

6. Serve shanks in shallow bowl with pan sauce and vegetables. Sprinkle with Gremolata.

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Cheese and potato pie, gravy, peas and chips.
Biscuit for afters with a cup of tea.




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Veal Osso Buco was nice, but could have done with more veal in it :)

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Finally make my pig's cheek stew last night and just had some with rice - very nice 'n tasty.

Got a few English (well Scottish actually) strawberries left so will have them in a while with a bit of rhubob pie, ice-cream and yoghurt. :)

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Still haven't decided yet. I've munched on some Parma ham, hummous and coleslaw in the meantime. :)

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We're ordering pizza in :)



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Spinach and ricotta cannelloni from marks!

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Quorn Stew with Herby Dumplings!! - Amazingly delicious!!!

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Forgot to take anything out of the freezer so it was a stuffed crust pizza, not that nice but it was OK.



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Miss Smeggy is having more Quorn Stew with Herby Dumplings!! I really fancy butter chicken. Must find a recipe :)

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smeggypants wrote:Miss Smeggy is having more Quorn Stew with Herby Dumplings!! I really fancy butter chicken. Must find a recipe :)



Found one :yippee: - sounds yummy

http://indianfood.about.com/od/chickend ... hicken.htm

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Baked asparagus and bacon wraps with parmesan in a minute. Got loads of asparagus in

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Thai fish Cakes tonight!

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Had this recently. Apologies if I posted the recipe before

***********************************************************
Butter Chicken - Murg Makhani
***********************************************************


Ingredients:

250g boneless chicken skin removed
Juice of 1/4 lime
1 tsp red chilli powder (adjust to suit your taste)


2 cloves
3 peppercorns
1/4" stick of cinnamon
1 bay leaves
3 almonds

Seeds from 3-4 pods of cardamom

1/2 cup fresh yoghurt (must not be sour)
1/4 tsps coriander powder
1/4 tsp cumin powder
1/16 tsp turmeric powder


1 tbsps vegetable/canola/sunflower cooking oil
1/2 onions chopped
1 tsps garlic paste
1/2 tsp ginger paste

50g chopped tomatoes, ground into a smooth paste in a food processor
125ml chicken stock
1/2 tbsps kasuri methi (dried fenugreek leaves)
1 tbsps unmelted, soft butter
Coriander leaves to garnish

Preparation:

1] Mix the chicken, lime juice and red chilli powder Cover and allow to marinate for 1 hour.

2] Gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. 3] Cool and add the cardamom seeds. Now grind into a coarse powder

4] Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.


5] Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.

6] Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).

7] Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.

8] Cook till the chicken is tender and the gravy is reduced to half its original volume.
9] Melt the butter in another small pan and then pour it over the chicken.
10] Garnish with coriander leaves and serve with Naan and Kaali Daal.


11] For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

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Grilled Oregano Chicken Skewers and asparagus . Just munched it - yummy :)

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Aubergine Curry with homemade Chappati's. :)
Used creme fraiche last time :throwup: proper yoghurt this time. ;)



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I've got a couple of Tarka Dhal recipes to try. Might do one tonight!

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Fukkin stuffed now. Ages since I had Lentils. I'll be farting like e good 'un tomorrow!!!!

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smeggypants wrote:Fukkin stuffed now. Ages since I had Lentils. I'll be farting like e good 'un tomorrow!!!!


Poor Miss Smeggy :D



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