Love cooking. Stuck for what to make...

[HillBill]

Yeah i know.. i'm a proper pain the in bum lately... Sorry... not sorry.

What's your easy 'go to'?

Im good with what i eat.... Not adventurous, not boring.. Literally plan the week out every Saturday.

We have leftover monday (sunday dinner depending on meat) Normally soup with home made bread or a curry.
Pasta Tuesday... eaten enough carbonaras to bore an Italian to death.
Whatever Wednesday. I swing beef here, Rach doesnt like beef so reverts to her Uni days.... Hotdogs, pasta and Garlic Bread... Like every week. I often opt for braising steak or brisket... sunday dinner type thing. Prefer a slow cooked beef to a steak, though i do like a steak...Med rare, ribeye, just dont choose it as much as i should.
Thursday is Thai.. Red or Green curry. Keep trying different stuff. Not settled on a 'go to' yet, with Jasmine or coconut rice. Though we do like Prawns here.
Friday is fish day. Needs no introduction. (i hope)
Saturday is what ever.... growing up, it was always, sausage egg chips and beans. Neither of us have an issue. with it. But varies a lot.
Sunday is traditional roast, spuds, veg.. maybe some Yorkies.. Lashings of Gravy. The meat varies and dictates Monday.

Always have Rum for pudding. with extra rum. lol. Yeah i wish.

Jokes aside. we all have a go to meal... big fan of comfort food, one pot meals... and not having to do all the cooking.

So any tips, recipes or volunteers would be great. Ta.

Anyone got recipes that fit? We're creatures of habit......

 

[Nice65]

Chinese chicken curry is really easy. Chopped onion, chicken, handful of peas, and Goldfish Brand Chinese Curry Sauce concentrate.



Or these, also a doddle. Cheap too.



If I’m feeling really lazy, sometimes it’s got to be chunky chips and curry sauce. I even sprinkle the chips with MSG (which isn’t bad for you, there’s little evidence it is, and it contains 40% less sodium than regular salt).

Another super easy and satisfying meal is chopped chorizo, garlic, onions, red pepper, tin or two of whatever beans you like, and tinned tomatoes, smoked paprika or chipotle flakes or both. Chunks of bread and cream cheese or Boursin to scoop it.

Couldn’t sleep, got up for a cup of tea, now I’m starving and on my 6th Hobnob

 

[scruff]

I second the Maeploy pastes, their Massaman especially!

Also, I like to do a katsu curry with some similar chipshop curry type powder. I use chicken goujons and sometimes fish fingers. Gets the young lad eating too.

This weekend I cooked up a smashing Japanese slow cooked pork shoulder (steaks) and had it with udon noodles stir fried with sugar snaps, red pepper and spronions (sic).




Cooked a nice lasagne yesterday too. Will feed us for a couple of days.

Then maybe have halloumi burgers and my riff on panackelty later in the week, using sausages abd black pudding.

 

[TeeDee]

I think maybe a bit of challenging change is good in a diet.
We all have comfort go-to foods like you say , and whilst I love poached eggs with beans on toast as much as the next man I can see how its A) Comfortably Predictable , B) Isn't an area of learning or growth.

You maybe want to read my experiences here with subscription menu cooking - I'm not saying to go full board 6 days a week with it but maybe trial it for 2 days a week for a month or two.

Thread 'Hello Fresh / Gousto - Menu subscription services'

Oct 11, 2024

Hello Fresh / Gousto - Menu subscription services

Just some random thoughts of mine after using these services for a while for anyone that may find it useful.

So I've been using a mix of services but mostly HelloFresh ( 60% ) , Gousto ( 35% ) and Plantfood ( 5% ) over the last 6 months I'd say.
To make it clear I chose this route out of interest in a different style of food shopping - I'd consider myself some one that can cook and enjoys cooking and can normally knock something relatively decent out of random ingredients without having to follow a recipe of sorts.

SIMPLICITY...

• TeeDee
• Replies: 16
• Forum: Other Chatter

• 
• 

I think its great to have regular fall back recipes but it is then just a rinse and repeat mundane part of life.
How about introducing the potential for some different herbs/spices , veg , carbs and cooking techniques to have some random factor in the weekly planner.

 

[Kepis]

I made a wicked Leek & Mushroom spaghetti & Meatballs in a light cream sauce last week, it's quick and easy and as i can't stand for too long at present, it's about my limit at present.

For two people

Meatballs to suit number of people and appetite
One large leek quartered lengthwise then cut into small pieces.
Mushrooms, just normal button shrooms, sliced, as many as you like.
Milk (had run out of light cream)
Spaghetti

Pan fry the meatballs until done how you like them and put to one side to rest.

Put spaghetti on to cook.

Cook the leeks and shrooms in butter until soft, add salt and white pepper to taste (white pepper because i want flavour not the heat of black pepper)

Add half a glass of milk and bring to the boil, then reduce heat and keep on a light simmer.

As i used milk the sauce was a bit thin, a small ladle full of the pasta water added to the sauce will soon thicken it up though (could also use flour but the pasta water is there and handy)

When the pasta is cooked, take a mug full out and put to one side, just in case it's needed for the sauce, drain the pasta off, then without washing off the starch add to the sauce and mix thoroughly.

The starch on the pasta combined with the sauce will make the sauce nice and smooth & creamy.

Plate up, put the meatballs on top, and drizzle the remaining sauce over the top.

Quick, easy and very tasty.

Got loads of other things that we do as well, stews, one pot wonders, old faves like shepherd's pie, bangers and mash, pasta bakes not really into curry any more, but saying that when i do get into hospital they do a superb chickpea curry.

Tonight i'm thinking of a good old plate full of corned beef hash and a couple slices of buttered bread or steak and kidney pie, boiled cabbage, mashed swede and boiled potatoes.

 

[British Red]

For speed I am big on "from scratch" Chinese food. I bulk prepare rice cooked in stock then portion and freeze it. Literally 5 minutes gets me egg fried rice whilst I do a fast protein in another pan

Garlic & Chilli Prawns by English Countrylife, on Flickr

Mongolian Venison by English Countrylife, on Flickr

General Tso's chicken by English Countrylife, on Flickr

 

[Chris]

For speed I am big on "from scratch" Chinese food. I bulk prepare rice cooked in stock then portion and freeze it. Literally 5 minutes gets me egg fried rice whilst I do a fast protein in another pan

Garlic & Chilli Prawns by English Countrylife, on Flickr

Mongolian Venison by English Countrylife, on Flickr

General Tso's chicken by English Countrylife, on Flickr

How do you go about quickly defrosting the rice for this? It's a great idea.

 

[HillBill]

Chinese chicken curry is really easy. Chopped onion, chicken, handful of peas, and Goldfish Brand Chinese Curry Sauce concentrate.

View attachment 91745

Or these, also a doddle. Cheap too.

View attachment 91746

If I’m feeling really lazy, sometimes it’s got to be chunky chips and curry sauce. I even sprinkle the chips with MSG (which isn’t bad for you, there’s little evidence it is, and it contains 40% less sodium than regular salt).

Another super easy and satisfying meal is chopped chorizo, garlic, onions, red pepper, tin or two of whatever beans you like, and tinned tomatoes, smoked paprika or chipotle flakes or both. Chunks of bread and cream cheese or Boursin to scoop it.

Couldn’t sleep, got up for a cup of tea, now I’m starving and on my 6th Hobnob

Can't say i've seen those curry pastes before. We normally shop and Morrisons or Lidl as they are our locals, and don't think they stock them. Could be wrong and i've just not seen them. Where do you get them?

Nothing wrong with MSG, i have some here. I blame Uncle Roger for that, he mentions it so much i thought i'd give it a go.

Can't go wrong with a Chorizo based dish. Lidl do an excellent smoked one.

 

[HillBill]

I second the Maeploy pastes, their Massaman especially!

Also, I like to do a katsu curry with some similar chipshop curry type powder. I use chicken goujons and sometimes fish fingers. Gets the young lad eating too.

This weekend I cooked up a smashing Japanese slow cooked pork shoulder (steaks) and had it with udon noodles stir fried with sugar snaps, red pepper and spronions (sic).


View attachment 91747

Cooked a nice lasagne yesterday too. Will feed us for a couple of days.

Then maybe have halloumi burgers and my riff on panackelty later in the week, using sausages abd black pudding.

Looks lovely that.

 

[Nice65]

Can't say i've seen those curry pastes before. We normally shop and Morrisons or Lidl as they are our locals, and don't think they stock them. Could be wrong and i've just not seen them. Where do you get them?

Nothing wrong with MSG, i have some here. I blame Uncle Roger for that, he mentions it so much i thought i'd give it a go.

Can't go wrong with a Chorizo based dish. Lidl do an excellent smoked one.

Most of the bigger supermarkets have a section of genuine Asian stuff, instant noodles, big bottles of soy sauce, fish sauce. All of them way better and a lot cheaper than the British counterparts. For instance, the Lee Kum Lee oyster sauce is 40% oyster extract compared to 0.3% in Blue Dragon.

Those two pots of Mae Ploy came from Amazon £7.49 delivered. I’d have to drive 12 miles and pay the same price as that,near enough, in a Sainsburys.

There’s a company called Thai Food Online that’s great for Thai and Chinese ingredients if you don’t want to use Amazon.

 

[Astrochicken]

My go to is Cullen Skink, with personal modifications to suit. It's a 5 ingredient meal that is always a success, is very cheap and works amazingly well at this colder time of year.

I don't use haddock as it's more expensive and I don't tend to notice enough of a difference to the smoked basa I use instead, which is half the price.

My version of Cullen Skink:

• 240g smoked basa fillet (skinless) (cut cross-ways in half to fit a small pan)
• Milk (see recipe)
• 2 medium baking potatoes (peeled and roughly cubed)
• 1 medium white onion (diced)
• Dried dill

Plus salt and pepper to taste.

I then make my version by incorporating a small amount of rough cut smoked bacon, a handful of sweetcorn, a small amount of white wine and a little double cream.

Recipe:

• In a large heavy based saucepan, sweat the onion until it's soft - don't let it brown otherwise you'll end up with brown chowder (insert silly joke here)
• In a small pan (at the same time as the following steps), poach the fish in the enough milk to just cover it - don't let the milk boil otherwise it'll split and swirl the milk occasionally to make sure it doesn't get a skin.
• Remove the onions into a little bowl and fry the bacon. Add the cooked bacon into the bowl with onions and set aside.
• Put the cubed spud into the now-empty large saucepan and enough water to just cover, bring to the boil until cooked. Don't worry if the spuds start to roughen up, it'll just help thicken the chowder.
• When the spuds are cooked, check the fish - it should flake easily. Flake the fish into good sized rough bits (nothing too perfect, it's a rustic meal). and add to the spuds. Pour in some of the hot milk from poaching (the smell will start to get your taste buds going), and stir carefully - don't overdo it, or the spuds will disintegrate and the fish will turn to mush. The amount of milk depends on how thick you want the end result, but it shouldn't be watery like broth, or ultra thick like sauce.
• Add the cooked onions and bacon, plus the sweetcorn, the white wine, a small amount of dried dill and the cream. Stir through gently and warm on low-med heat for 5 mins to get everything mixed and hot. Again, don't let it boil or it'll split and will be unappealing.
• Refrain the urge to start eating it from the saucepan and season to taste.
• Serve in bowls with hot crusty bread and butter.

The plus for this meal is that the spuds and milk keep the whole thing hot so you don't have to gobble it down (looking like Gollum having just found a worm in the process). It means it works really well around a campfire / firepit.

The amount above makes enough for 2 portions with a lunch-sized leftover portion. It freezes well, just defrost overnight and re-warm carefully - the microwave will likely destroy leftovers, but it'll reheat in the pan just fine.

I've bulk made this as it scales to larger numbers very easily, and I've frozen zip-lock bags with the right amount to fit inside my 750ml steel camping mug / tin. The chowder can defrost in the morning whilst I hike and there is just enough to re-heat on my mini camping stove for a decent lunch.

Enjoy!

 

[Keith_Beef]

Literally plan the week out every Saturday.

I go to the market on Saturday morning and buy whatever is in season at what looks like a reasonable price. Sometimes I push the boat out and splash out on something a bit more expensive if I decide that I deserve a treat.

And especially if SWMBO is going away for a couple of days and I can cook liver, kidney, hare or rabbit without any complaints (she really hates the smell of offal cooking).

So whatever I find at the market determines what we'll eat for the week.

I tend to cook supper with an extra portion for me to have the following midday.

On Saturday just gone we had another couple over for "friendsgiving" supper. SWMBO bought a guinea-fowl roast: deboned meat rolled around stuffing made from girolles, a bit of streaky bacon tied over it. So to go with that I bought 500g of girolles that I fried with a finely chopped onion in a bit of butter; the girolles have up quite a bit of water, so I reduced that before putting it into a dish to keep warm; I stirred two dessertspoons of sour cream into the dish just before serving. I also finely sliced some British sprouts that SWMBO combined with baby spinach leaves and pecan nuts to make a salad.

I also picked up some knotroot and parsnip chervil as the treats of the week.

So today, at midday, I had some of the spinach and sprouts, with a bit of fromage blanc stirred into it, with some smoked salmon chunks and prawns, paximadia and knotroot.

 

[slaine_23]

Easy chicken and cashew nuts.

Very simple, small number of ingredients.
Diced chicken, fairly big chunks, fry till sealed, but not browned too much.
Large brown onion, roughly chopped, add to pan, fry till soft.
Soy sauce, add a decent amount to make the sauce but not so much it’s a liquid. Can add more later to taste.
Cornflour sprinkled over to thicken up the sauce.
Small amount of water, amount to preferred consistency.
Add a handful of cashews, unsalted.
Lid on.
Put on rice, separate pot obv.
Cook until chicken cooked, approx same time as the rice will be ready.
Spring onions to garnish.

 

[British Red]

How do you go about quickly defrosting the rice for this? It's a great idea.

I freeze in 500g portions. I put them in ziploc bags and flatten out the rice. You can get a dozen bags, each with two big portions in a freezer drawer.

Remove from freezer, add 2 tbs tap water, nuke for 2 1/2 minutes.

 

[British Red]

Where do you get them?

Nothing wrong with MSG, i have some here. I blame Uncle Roger for that, he mentions it so much i thought i'd give it a go.

Can't say i've seen those curry pastes before. We normally shop and Morrisons or Lidl as they are our locals, and don't think they stock them. Could be wrong and i've just not seen them. Where do you get them?

Nothing wrong with MSG, i have some here. I blame Uncle Roger for that, he mentions it so much i thought i'd give it a go.

Can't go wrong with a Chorizo based dish. Lidl do an excellent smoked one.

Zing Asia is awesome & cheap too. Their frozen stuff is much cheaper than supermarkets & better too

Zing Asia Oriental Foods Online Supermarket

Chester's Oriental Food Store Open to Trade and Public we supply a wide range of Asian food supplies online and in store. Ambient, Fresh and Frozen, Thai, Vietnamese, Chinese, Filipino, Indonesian, Malaysian, Korean and Japanese Foods.

www.zing-asia.co.uk

 

[Falstaff]

I made miso fish head soup with noodles last night. I just happened to see the Morrissons fish counter wrapping salmon heads, I didn't know they did them. They do pigs trotters too, and rolls of pork skin for making your own crackling or wrapped joints.

I haven't had fish head soup for years, used to be one of my favourites. London China town restaurants used to do it with tofu, but it dropped off the menu's, so did fried eel & salt fish dishes. That's when they got drinks licences and their trade turned from locals to tourists.

Regular favourites at home are roast butternut squash, peppered mackerel with sweet potato, and a variety of soups with a vaguely Slavic theme, and home made sauerkraut.

 

[haptalaon]

My go to is tortilla wraps.

Fry some onion and spices, and then add quorn chunks or chicken.

Once they're mostly done, throw in some veg: strips of pepper, or whatever you have to hand. You could add rice or beans to pad it out a bit.

When it's well on the way, add tomato puree and more spices. Also add in frozen peas or frozen sweetcorn as they take moments to cook.

Then serve with tortilla wraps and, if you like, some sour cream or grated cheese. You can warm up the wraps if you prefer.

One of those great meals that's very forgiving of whatever you have in the fridge. If I can cook it, anyone can