MMMMM Best lunch ever

[jason]

keith
Tesco do a fish stock in a bag (chicken and veg also) and it is a great product it is normally in the aisle with the oxo cubes etc.
Jason

[KeithB]

Cheers, I'll try that next time, I went for the healthy option this time

[The Great Wallsendo]

is that done by your own fair hands?

[KeithB]

Yep, clearing up afterwards is the hard part

[BriH]

to "nearly" nick a line off Jaws



"You Need a bigger plate"

[KeithB]

Aye, I had to give the chips and mushy peas a miss there wasn't room (just on the plate ha ha!)

[The Great Wallsendo]

In answer to my own question last week "How manys to eat Cod?"

It seems Mr C has already given it a fairly good go...

http://www.nesa.co.uk/Articles/Fish_Recipes-.html

I like the sound of the fish cakes

[AndyJames83]

Try this one walsendo, one of ramseys, its a belta!

Pan-roasted fillet of cod with chorizo (6 people)

4 tbsp olive oil
175g chorizo sausage, sliced
250g cherry tomatoes, quartered
4tbsp dry sherry
6 x 175g cod fillets
Sea salt and freshly ground black pepper
8 large basil leaves, shredded
1 lemon

Heat some of the oil in a large frying pan; add the chorizo followed by the cherry tomatoes and sherry vinegar. Cook for a few minutes over high heat until the tomatoes have softened. Remove the chorizo and tomatoes and transfer to a plate. Set to one side in their juices and keep warm.

Heat some more oil in the same pan. Place the cod, skin side down in the pan and cook for 2-3 minutes until the skin is golden. Season the fish as it cooks. Turn the fish over then cook for a further 30 seconds to 1 minute.

When the cod is just cooked, tip the chorizo and tomatoes back into the pan. Stir in the basil, squeeze over a little lemon juice and season to taste. Let the flavours infuse for a minute or two and serve with the rice.

[KeithB]

Try this one - fairly easy to prepare and cook

http://www.leyton.org/diary/2004/01/...afood-chowder/

Just had a go at making the chowder, didn't have any onions, green beans or cream so just missed them out. Dunno what hokis are so I used four medium cod fillets and doubled the amount of stock.

Verdict - Canny! Don't think I would put mushrooms in next time, I used tinned maybe that was a mistake.

I wasn't sure if it would be ok to reheat later so our lass had a bowl full and I retired after four

[willywetegg]

Mushrooms can put a lot of flavour into a meal but sometimes too much Keith, not a great lover of tinned ones though, maybe with the onions it would have been better.

You say it was canny but did your lass have any lol??

Jim.

[The Great Wallsendo]

aren't Hokis what you catch the Cod with?

Sounds lush...may have to give it a try

I do the same with portions...never like to leave leftovers and there's only two in the house to feed.....maybe that's why I'm 16 stone HAHA

[KeithB]

Aye she had a bowl Jim, all she said was "it's tasty". The bairn who loves fish wasn't keen.

16 Stone Tony? LIGHTWEIGHT!!!!

[willywetegg]

I made a meal in our slow cooker a few weeks ago and used mushrooms, I quite liked it but the mushroom taste was very strong and SWMBO wasn't too keen at all. I tend not to use them in the slow cooker at all now.

Gonna try a nice casserole tomorrow

Jim.

[The Great Wallsendo]

Did red wine sausage casserole last night - heaven on earth

Cumberland Sausages fried off until brown (not cooked necessarily) in a heavy dish/pan - set to one side

In the same pan, fry off chopped smoked bacon until crispy then add onion...continue frying until onion soft...add garlic, fry off for minute or so.

Re-introduce the sausages and then put a tablespoon of flour in the pan - stir through until absorbed.

Then add the stock - which is half a bottle of red wine, tomato puree and splash of worcester sauce

Add two bay leaves and tablespoon of thyme...stir through, scraping off bits stuck to the bottom of the pan in the frying process - bring all back to simmer and cover...leave to simmer (on lowest heat) for about 45 mins (covered)

After 45 mins remove lid and add chopped mushrooms - stir in and leave simmering uncovered for another 30 mins

After 30 mins or so - add heaped spoonful of cranberry jelly and knob of butter...stir through.

Voila - serve with mash and green veggies....it's lush i promise you

[jason]

square of tin foil chopped fennel, onion, thick cod or ling fillet, capers, good slug of dry vermouth and season. Put in the oven or on the corner of bbq for about 20 mins. Lush.