Discussion in 'The Lounge' started by Derek W, Mar 24, 2019.
Very nice, but why do you export so little pinot gris?
' cos they know how good it is an want to keep it to themselves?
"Dinner" was a couple of soss in a roll with sliced cucc and tom
It's a growing part of our exports. If your local shops don't have it, an online retailer might.
Perhaps exports to the UK are limited because of brexit/taxes. Other areas may have more favourable agreements?
Fish n chips with mushy peas
New Zealand's production of wine is a small fraction of what France, Italy or even Australia produces, so it's quite likely that our Pinot Gris is imported, but there isn't enough to make it onto the shelves of high volume retailers - look for it at specialist wine retailers.
Cajun spiced "ribs*" with BBQ sauce and beer battered onion rings
*They're made from butternut squash. I have no idea why they say "ribs" unless it's to try and persuade meat eaters to go vegan as obviously they taste nothing like meat ribs but I do like them and I'd be perfectly happy to eat them if the pack said "Cajun spiced butternut squash with BBQ sauce"
Breakfast Bagel and Earl Grey Tea.
I roasted a small chicken last night and let it cool down overnight. Had a couple of breast slices with salad for lunch and some of the meat in a baguette with garlic mayo for tea. Still plenty of meat left for tomorrow when I may mix it in a stir fry
Microwaved a pack of golden vegetable rice once done the rice went in the wok with peas and sweet corn and after turning it over a couple of times I chucked in shredded chicken from yesterdays roast and broke two large eggs on top then kept turning in. Sort of chicken fried rice/egg fried rice very nice with a generous dollop of sweet chilli sauce mixed in
I cook meals very similar to that without recourse to the frozen 'golden vegetable rice'. I am retired and have a bit more time to cook. I recommend Tilda Basmati rice. 60g makes a whole portion. It swells when you cook it. If you start with what seems like a sensible portion then you are likely to end up with enough for breakfast as well as dinner.
Experiment in progress!
I love to use my crockpot as slow cooking really gets the best flavours out of the food, but it's way to big for even two consecutive meals, as the food doesn't come up to the area where the heat is focused - it's a six US quart job. To overcome the problem, I bought a small earthenware casserole dish with a lid, prepared a chicken stew with masses of veg, and put the casserole into my halogen oven, set a 100 degrees, the 'Warm' setting. It's been on so far for five hours, and the smells coming out of the kitchen are divine.
One more hour and I will check it out!
Mushroom risotto. Remarkably lacking taste. Must be my taste buds or something.
Taken a beef madras out of the freezer for tonight, and put a big roll in.
Uh oh. Have you tried adding dried mushrooms? Porcini/maitake etc. can be rehydrated and added at the end just before you let it rest, but be sure to time it so that you can add the resulting mushroom stock to the pan and let it absorb.
Steak salad with garlic bread. Thought I had some green leaves in the fridge, but didn't so we picked some nasturtium, and salad burnet leaves from the garden to mix with tomato, bell pepper, and cucumber. Jolly nice it was too.
Rice noodle soup with chicken stock, ginger, seasoned bean sprouts and grilled chicken thighs. Then some galia melon which was spot on.
Payday treat sesame prawn toast with chicken curry and special fried rice to follow- probably be enough curry and rice for tomorrow as well. And turns out my local Chinese does free delivery and 20% off on Tuesdays! So that's a double helping of sesame prawn toast!
Posh stir fry and salmon tonight.
Local Sainsbury's had their better quality packs of stir fry and none of the cheap stuff... in future I have a cunning plan...
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