Wot I'm making tonite, even though it's spring here... Mexican chilli pot with a side of VB 

Quote from: Newportnobby on November 09, 2022, 09:39:27 PM

Quote from: honestjudge on November 09, 2022, 08:48:29 PM
Despite my Italian roots, Oxtail stew, Home made Steak and Kidney pudding with suet pastry. Any British Stodge food as winter comes, delicious.

Do you boil, fry or roast your roots and what do you serve them with, please (and don't say 'tongs' or 'spoons' )

What?

I get the lady at my hair salon to dye them, doesn't everyone?   

Thought I'd join in with homemade French onion soup and a bottle of red wine to sooth the burning of the roof of your mouth from the gruyere croutons. Yum, yum.

Santé, weave 

Our winter go-to is braised lamb shank with buttery garlic mashed potatoes and sautéed green beans. It started out as a Jamie Oliver recipe, but I've tweaked it over time (mainly to add more wine and less water!)

We tend to drink a big red with it - a Super Tuscan-style or a Meritage blend from our Californian wineries.

I make double the amount that we need for the meal, and then I shred the two "extra" shanks with the braised veggies and sauce and make Shepherd's Pie for another day.

Lamb casserole made with neck of lamb which is cheap as chips but oh so very tasty.

Lamb (seeing a trend here?) shoulder chops browned in a little olive oil, then cooked with stock, garlic, dried apricots, dried Montmorency (sour) cherries and red wine, served over couscous.  Takes only half an hour and makes the house smell wonderful.

Jon

Here's a shot of that thing I made in post #15. It just looks like a pot full of veggies (carrots, sprouts, broccoli, cauliflower, peas), but underneath is a chilli con carne-like bed of mince, beans, diced tomatoes and red chilli.

Served in a bowl, topped with melted cheese and taco sauce.  My signature dish. Lasts a few days too 

Hi George,

I never thought I'd say this but I bet your rectum is crying out for a McDonald's just for some respite 

This morning, yes