[TIAL]

Tonight I'm making roast duck. Making a stock out of the giblets and using that for the gravy, along with goose fat roast potatoes.

[Zoot]

All round to Tials for tea tonight then!

[timp]

I direct you to the Chinese Chicken recipe in the 'Laugh, smile' thread.

[TIAL]

All round to Tials for tea tonight then!

You wish!
It was great if I may say so. I am now off to lie on the sofa with some wine and digest all my food like a python.

[catherine]

There is nothing better than a home made lasagna with home made bechamel sauce, it is gorgeous and so easy to make but most people seem to shy away from it.

I made roast duck a few months back, our oven is broken so i had to roast the duck, brown the gratin dauphinois and finish off the blanched parsnips and carrots in the grill oven.

[MK Chris]

My mum does a cracking lasagne.

[Yudster]

Someone told me the other day that bechamel sauce is complicated and difficult. Eh? Am I doing it wrong then?!

[S4B]

It's easy Yuds! I make a mean lasagne.

[Yudster]

See I thought it was easy. Then when someone said "ooh thats tricky" i wondered if I've been doing it wrong!

[Zoot]

Isn't it just milk, flour and butter?

[MK Chris]

OK, since this has kind of turned into the chrismoyles.net WI (but with more blokes and less knitting), I'm moving my cooking exploits into here. Zoot's spag bol recipe (which turned out to be exactly the same as my mum's except mum does it with - and I did it with - oregano) went pretty well. The garlic pizza bread was slightly burned and consequently more like a garlic biscuit (I should have remembered mum's oven tends to cook quicker than it says on the packet), but other than that, hunky dory.

I may do Ballbag's next Monday.

[catherine]

Screw ballbag, he is making me look bad and i'm supposed to be a chef. This is a ickle bit fiddly.

Take a chicken breast and lengh ways make a slit, try not to go all the way through. Then you lie your knife down flat on the chicken and make a pocket on one side of the breast and and another on the other side. Stuff with chunky bits of spring onion, basil, quartered cherry tomatos and mozzarella, or whatever you want. Season well, brush with oil and pop it in the oven at about 180C for 10-15 minutes.

[catherine]

Oh rub abit of butter in the pockets too.

[Ballbag]

Screw ballbag, he is making me look bad and i'm supposed to be a chef. This is a ickle bit fiddly.

Take a chicken breast and lengh ways make a slit, try not to go all the way through. Then you lie your knife down flat on the chicken and make a pocket on one side of the breast and and another on the other side. Stuff with chunky bits of spring onion, basil, quartered cherry tomatos and mozzarella, or whatever you want. Season well, brush with oil and pop it in the oven at about 180C for 10-15 minutes.

That sounds nice, I could do that!

The cooking, or the bit that involves me? I must say, both options seem very attractive.

[Zoot]

You cooking for me naked except for an apron.

[MK Chris]

You can't get more wrong than naked cooking.. imagine if you burnt something for starters!

Doesn't bear thinking about.

[DevilsDuck]

Zoots made of metal though so he uses it to stir things

[Yudster]

You can't get more wrong than naked cooking.. imagine if you burnt something for starters!

Doesn't bear thinking about.

If you do something salad based for a starter you don't have to worry about burning it.

[MK Chris]

You can't get more wrong than naked cooking.. imagine if you burnt something for starters!

Doesn't bear thinking about.

If you do something salad based for a starter you don't have to worry about burning it.

True, but the other people would always be thinking 'I hope to god that's salad cream...'

[Munki Bhoy]

Anything that might involve a knife should not be done naked.

[Ickle Angel]

I tonight had baked sweet potato and cheese and some roast vegetables that i got from M and S earlier. Was lovely but stuffed now!

[foot-loose]

Anything that might involve a knife should not be done naked.

What about circumcision?

[Munki Bhoy]

Anything that might involve a knife should not be done naked.

What about circumcision?

Nah, I'm fine, but that's for offering.

[MK Chris]

Get a chicken breast, put it between two sheets of grease proof paper. Then whack with a rolling pin until squashed to about 1cm thick.

Get a blender, put in 2 slices of bread, tea spoon of chilli powder and a crushed garlic clove.... maybe some paprika........ blend then put it on a plate.

Beat an egg.... put it on a plate.

Fry a little oil in a pan.

Dip the chicken in the egg, and then in the bread crumb mix to totally cover it. Then fry on both sides until golden brown.

When cooked, slice it up and serve in warm pittas stuffed with salad and maybe a little humous.

And that zoot man, is good eating...... perfect for a Friday night in front of the TV.

I tried this tonight and it went down very well.. I did it with saute potatoes and some cauliflower and peas. I swapped the humous, mainly because I don't like it, for a choice of blue cheese dressing or garlic and herb sauce.

[timp]

Since we are putting food down, I'll stick in the herby meatloaf I made on Monday, which is probably one of my favourite dinners (being a big carnivore):

85g (3oz) packet sage andoOnion stuffing mix
200g (8oz) minced beef (I use 500g)
100g (4oz) sausagemeat (I use about 300-400g)
1 tablespoon tomato purée
6 rashers bacon de-rinded

1. Preheat the oven to 190°C/375°F/gas mark 5.
2. Make up the stuffing mix as directed.
3. Beat together the stuffing, minced beef, sausagemeat and tomato purée.
4. Line the base and sides of a 1kg loaf tin with the bacon rashers and place the mixture in the tin.
5. Cook for 50 minutes and serve hot or cold.

I made this this evening...one of the nicest meals I've had in a while. Thanks Topher!

Perfect Friday food.