Whats for Dinner Tonight?


(Bill Morgan) #121

:roll_eyes: One or two S’ :grin:


(Jane Jones) #122

Never quite sure how to spell koshari, kushary, kushri…I guess it depends on the town? I make my own falafels with a mix of chick pea & broad bean, so would ta’miya be the similar but with fava?


(Simon Armstrong) #123

Hummmmmm


(Véronique Langlands) #124

No idea exactly what was in them, green and fluffy balls of heavenly deliciousness in a teeny round pita with a spoonful of chopped tomato some coriander and yoghurt and tahina sauce.
Anyway not the horrible dust and grit balls that pass for falafel in some places.
I say kushri but I lived in Embaba a very unsmart place so probably sound very baladi. I enjoyed Egypt in spite of its general shambolicness and everything seeming to be falling to bits. I was there ages ago though, it has probably changed a lot.


(Véronique Langlands) #125

Simon I expect so - those stalls on wheels were fantastic. A little bit peppery, tangy, gloopy, rice and pasta and lentils, washed down with one of those big bottles of excellent beer!


(Véronique Langlands) #126

Do you like mjaddra (aka mudardara)as well? You have inspired me, I think I shall be making baba ghanouj, hummus etc this weekend. I would like a plate of kaneifi right now!


(Jane Jones) #127

Prefer the kushari, as think the added pasta is great… Since we live in the back of beyond one of my favorite pastimes is working out how to recreate food that we love from around the world. And since we don’t east meat a lot of it is eastern rather than western, so Egypt, Lebanon, Vietnam, Algeria are favorites.


(Bill Morgan) #128

Hachis Parmentier tonight,
Chicken (from the Priory), Tajine termorrer:yum:


(Helen Wright) #129

Soft boiled oeufs on pumpkin seed toast…yum…x :slight_smile:


(Jane Williamson) #130

As usual we had lunch. Roast lamb with roast potatoes, green beans and mashed butter beans with garlic and creme fraiche and carrots.
I made a sea-salted caramel tart with Javanese milk chocolate. Yummy.


(Bill Morgan) #131

That sounds interesting Jane, we have a ‘shoulder’ to eat :thinking:


(Timothy Cole) #132

We had a house full - three children (two with partners) and us, ate at lunch for a change. Roast leg of lamb with five veg followed by banoffee pie made by youngest daughter all washed down with local vin des pays. Cheese and biscuits for tea with English pickled onions (heaven).


(Mark Robbins) #133

House full too, just finished clearing up. 10 for dinner, roast pork, roast lamb, all the trimmings, beer, wine , cheese, Easter eggs etc etc

Knackered :beers::beers::wine_glass::wine_glass:


(Jane Williamson) #134

The tart recipe comes
from the Great British Chefs website.
The amount of biscuit pastry given makes two large tarts, although they don’t tell you that.
It also says it serves 4, but I used an 11" tin, so more slices.
Shepherd’s pie with purple sprouting from the garden today.
I like shoulder better than leg, but it is so expensive.
NZ farmers get no subsidies but manage to market and sell at 6.99 a kilo.

.


(Jane Jones) #135

As non-meat eaters, Easter meal was roasted monkfish tail with roast potatoes, red cabbage and beans from the garden (via the freezer). Very nice!

Ok so was 14€ a kilo. But if lamb is being sold for 6.99€ then I would seriously wonder how that could be achieved with the transport costs from NZ whilst still paying farmers a reasonable price for their work and having good welfare standards for the animals?


(Simon Armstrong) #136

Nope -it’s got more to do with French lamb being ultra expensive and the general populous steering away from anything 'foreign’. I always, as a meat eater, buy NZ lamb - much better quality and much less fatty. :yum::yum:


(stella wood) #137

Back in the UK…Welsh lamb was a tad more expensive than NZ… but we made the conscious decision to support our “own” farmers .

Here in France, we like to do the same sort of thing… not just with meat of course…

A local farmer raises the most delicious lambs… and friends club together to buy and share… miam miam


(Jane Williamson) #138

Very little local lamb.
We are surrounded by Charollais beef.


(Jane Williamson) #139

Jane, NZ lamb, like all other, is raised on the hill or outdoors.
It is impossible to intensively farm lamb.
They achieve the amount of lamb reared by having extremely large areas of land designated for sheep rearing.
I believe that if you look on the list of sustainable fish, you will not find monkfish.


(Jane Jones) #140

Yes monkfish is not the best sustainable fish, only 3 out of 5. Which is why we only eat it on special occasions.

We could have a major debate about the overall sustainability of the world’s excessive meat consumption…and welfare of animals is not just about outdoor grazing, but also how they are bred, killed etc. However, it’s a personal choice and roast lamb is delicious so I think people should be free to enjoy their pleasures. I just wish people didn’t eat quite so much of it, for health reasons as well as environmental and ethical.