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Author Topic: Dinner tonight  (Read 2205408 times)

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Offline Pastis

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Re: Dinner tonight
« Reply #10830 on: October 22, 2010, 02:58:05 PM »
Quote from: Snoopy on October 22, 2010, 02:51:45 PM
In Cider?  spider:

Noooo   ;)    Might throw in a splash of white collapso though; that always works well  razz:
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Offline Barman

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Re: Dinner tonight
« Reply #10831 on: October 22, 2010, 03:11:13 PM »
Quote from: Pastis on October 22, 2010, 02:58:05 PM
Quote from: Snoopy on October 22, 2010, 02:51:45 PM
In Cider?  spider:

Noooo   ;)    Might throw in a splash of white collapso though; that always works well  razz:

They do collapso in white now...?  rubschin:
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Offline Miss Demeanour

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Re: Dinner tonight
« Reply #10832 on: October 22, 2010, 03:12:28 PM »
Girls night out ....so it will be voddy and something  rubschin:
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Offline Darwins Selection

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Re: Dinner tonight
« Reply #10833 on: October 22, 2010, 03:14:05 PM »
Quote from: Miss Demeanor on October 22, 2010, 03:12:28 PM
Girls night out ....so it will be voddy and something  rubschin:

'Something'=hangover and/or waking up in a strange bed.  noooo:
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Offline Snoopy

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Re: Dinner tonight
« Reply #10834 on: October 22, 2010, 03:14:22 PM »
Quote from: Pastis on October 22, 2010, 02:37:37 PM
Pork here too tonight... out of the freezer last night and into the fridge, will be done stir fry stylee into a Chinese mega feast  cloud9:

I make a mean sauce using tinned apricots (mashed) with a slosh of peach liqueur.
Flambé with a bit of brandy to create a glaze...... And set off the fire alarm.
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Offline Pastis

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Re: Dinner tonight
« Reply #10835 on: October 22, 2010, 05:01:42 PM »
Apricot glaze over pork  Drool: 

I have some dried apricots which are due to meet their maker over the weekend:

i) Fruit loaf with apricots

ii) Moroccan lamb with apricots 'n' cous cous

 cloud9:
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Offline Snoopy

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Re: Dinner tonight
« Reply #10836 on: October 22, 2010, 05:51:59 PM »
Take whole loin of pork - slice two thirds through the loin, along it length, peel and quarter fresh apricots and fill the cavity in the pork loin with the apricots then and roll it and tie with "Butchers String". Glaze as above and roast. Timing depends on weight and thickness of roll. Yumster ..... and the gravy is superb too. Drool:
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Offline Pastis

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Re: Dinner tonight
« Reply #10837 on: October 23, 2010, 04:10:21 PM »
Lamb casserole Maroccan-Roll style  razz:    If I had one of those efnic pots I could call it a Tagine of lamb but I don't



Allegedly it's called a Tavvas in Cyprus  rubschin:
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Offline Barman

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Re: Dinner tonight
« Reply #10838 on: October 23, 2010, 04:22:46 PM »
Quote from: Pastis on October 23, 2010, 04:10:21 PM
Lamb casserole Maroccan-Roll style  razz:    If I had one of those efnic pots I could call it a Tagine of lamb but I don't



Allegedly it's called a Tavvas in Cyprus  rubschin:


Given that we don't have a video link on here you could have called it Tagine of lamb and we'd be none the wiser...  ;)
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Offline Miss Demeanour

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Re: Dinner tonight
« Reply #10839 on: October 23, 2010, 04:57:50 PM »
He prolly has an evil webcam thing tho  whistle:
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Offline Pastis

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Re: Dinner tonight
« Reply #10840 on: October 23, 2010, 05:12:26 PM »
There's a little eye at the top of the screen; I turned it on once ...  shocked003 shocked003   Never again!
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Offline Miss Demeanour

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Re: Dinner tonight
« Reply #10841 on: October 23, 2010, 05:15:05 PM »
They are evil personified

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Skubber

Offline Snoopy

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Re: Dinner tonight
« Reply #10842 on: October 23, 2010, 05:18:41 PM »


Oh I don't know. Useful so long as it's not me sat looking at myself  eyes:
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Offline Nick

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Re: Dinner tonight
« Reply #10843 on: October 24, 2010, 02:15:19 PM »
My sister is coming for dinner. Am making a big stew. SHe asked if she could bring a friend  rubschin:

Oh dear



 scared2:

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Offline Barman

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Re: Dinner tonight
« Reply #10844 on: October 24, 2010, 02:22:20 PM »
Quote from: Nick on October 24, 2010, 02:15:19 PM
My sister is coming for dinner. Am making a big stew. SHe asked if she could bring a friend  rubschin:

Oh dear



 scared2:



 eeek:
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