And for my Dinner today i had.....

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ChicagoToffee said:
Sorry to hear, Neo.

I, on the other hand, dined with Mr. Abramovich in New York City and ate an entire parmesan chunk and washed it down with 1 bottle of Domaine de la Romanee-Conti La Tache, 1 bottle of Chateau Petrus. I washed my hands post meal in Crystal and used a Johnny Walker Blue (neat, of course) as my post meal after-shave. Delightful.
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I hope you CHOKE.

Spaghetti for me tonight, pff, making these tins last till the weekend, then home cooking again, thank fook.
 
For tonights meal we will be having

Grilled English Tamworth pork chops, loin end cut

Sautéed mixed peppers and onions

Garlic mushrooms

A side salad coated in a home made vinaigrette dressing

followed by apple crumble and custard, home made of course:blink:
 
Tonight I've decided to cook my Italian sausage pasta (home made)with garlic cheesy bread and basil.......................yummy
 
monty said:
Tonight I've decided to cook my Italian sausage pasta (home made)with garlic cheesy bread and basil.......................yummy
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Now I'm hungry....

Adore Italian food.

My favourite version of that recipe, Monts, is Penne Luganica. Onions, chilli, italian sausage, tomatoes simmered together. Pour over freshly cooked pasta....and die a happy man.
 
trebilcock66 said:
Now I'm hungry....

Adore Italian food.

My favourite version of that recipe, Monts, is Penne Luganica. Onions, chilli, italian sausage, tomatoes simmered together. Pour over freshly cooked pasta....and die a happy man.
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That is either a Calabrian or Sicilian recipe, when the Italians use chili they do it so well...........................I have a crop of red hot small chillies growing in a pot on my kitchen sill..........great idea(y)
 
monty said:
That is either a Calabrian or Sicilian recipe, when the Italians use chili they do it so well...........................I have a crop of red hot small chillies growing in a pot on my kitchen sill..........great idea(y)
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Cheers Monty. Just stop me if I bore you about cooking - I could go on for ever...

Dash of Olive Oil: fry the sausages until just tender and browned. Don't over do it as they get another cooking later.

take out the sausages and put aside. Drain off the excess fat.

In the same pan, add chopped onions and 1 deseeded red chilli. Lowish heat say 5-6 minutes until the onions are just colouring but not crisped.

then, off the heat, add a tin of chopped tomatoes. Back on the heat and simmer for 15-20 mins to reduce.

Meanwhile, cook the pasta. When the sauce is ready, add the sausages (I cut them in half on the diagonal - arty eh?)

Make sure it's all piping hot. drain the pasta, top it off with the sauce. Parmesan if you like...(serves 2). I drink a beer with it rather than red wine.

Mmmmmm dreamland
 
heatmeiser said:
Sounds lovely.

What sausages would you use?
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I use sausage meat actually and roll it into balls. I roast them off in an oven until brown. My sauce preparation is virtually the same as T66 above but I add onion and quarter baby mushrooms plus a handful of fresh basil, if you use the chilli's try dried oregano instead as the chili will kill the basil flavour. I used bow pasta rather than twists as it cooks more evenly, when ready but before adding to the sauce add virgin olive oil and dash with Parmesan and . The recovering wife and daughter thought it was superb
 
That sounds good, Monty. Yo're evidently a man of select taste (your take on the pizza/pineapple thing? Spawn of the devil in my view...)

I agree about chilli and basil together - also that dried oregano works well - not fresh.

I'd use any decent pork sausages that I could get - they need to be a bit spicy to work well with the reduced sauce so the pap that some supermarkets wrap in cling film and call their 'butchers choice' or whatever, I won't touch. Cumberlands work well and any italian sausage should be fine.

Recipe lotto - lets play!!
 
trebilcock66 said:
That sounds good, Monty. Yo're evidently a man of select taste (your take on the pizza/pineapple thing? Spawn of the devil in my view...)

I agree about chilli and basil together - also that dried oregano works well - not fresh.

I'd use any decent pork sausages that I could get - they need to be a bit spicy to work well with the reduced sauce so the pap that some supermarkets wrap in cling film and call their 'butchers choice' or whatever, I won't touch. Cumberlands work well and any italian sausage should be fine.

Recipe lotto - lets play!!
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Years ago I trained as a PH inspector part of the course work included a stint at catering college. Some of the tools training to be chefs you wouldn't believe. Cooking is easy if you follow your tastes and are careful, its like chemistry put it together correctly and you'll get the desired result. Always look for variations on a theme.

Tonight I had a nice grill pan cooked gammon, Aberdeen Angus burger grilled tomato's and a chili sauce with home made scallops. This was followed by my desert specialty, mandarin segments (in juice) in an mix of Greek yogurt and orange jelly(sugar free) set with an additional orange jelly flan topping with mandarins set into it, it really is a wow

As for the pineapple on pizza thing, I find it quite nice, some have said that fruit has no place on a pizza forgetting that the tomato is a fruit! Ever tried banana and curry with desiccated coconut, it is fantastic, the stronger the curry the better(y)
 
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