Whats on the menu for dinner these days??

[mightyrooster]

Good old eggs and salad tonight. Nice and light and healthy.

[horrie hastings]

Awesome! My type of food. I looooove chicken wings!

Last night went to Chez Kimchi for some Korean Fried chicken and tonight hit up Raku for some trendy Japanese fare.

There is a take away at the centre where i work at and they bomb their left overs out at a certain time in the afternoon and if they have chicken wings left i will get them, they seem a cross between
Asian style and Peri Peri but are delicious.

[horrie hastings]

Good old eggs and salad tonight. Nice and light and healthy.

I am the only egg eater at our home so its sometimes only at breakfast time on the weekend if i have them, many many years ago when i was younger if i worked late i would have a couple of poached eggs on toast with tinned spaghetti. Actually it was only a couple of weeks ago after having a big lunch, didn't feel like much for dinner so made a toasted egg sandwich in the Breville and really enjoyed it as it had been ages since i have had one. Would happily have an omelette for dinner but i'm lousy at making them, sometimes they come out but more often or not turn into scrambled eggs, i miss my mothers omelette's from my child hood, always had lovely oozy cheese in them , sometimes would put in tomato or mushrooms or even ham but i remember the oozy cheese which at the time she used Coon cheese, i used to love those omelettes.

Tonight was another lazy dinner and just reheated a spag bol from the freezer.

[mightyrooster]

I am the only egg eater at our home so its sometimes only at breakfast time on the weekend if i have them, many many years ago when i was younger if i worked late i would have a couple of poached eggs on toast with tinned spaghetti. Actually it was only a couple of weeks ago after having a big lunch, didn't feel like much for dinner so made a toasted egg sandwich in the Breville and really enjoyed it as it had been ages since i have had one. Would happily have an omelette for dinner but i'm lousy at making them, sometimes they come out but more often or not turn into scrambled eggs, i miss my mothers omelette's from my child hood, always had lovely oozy cheese in them , sometimes would put in tomato or mushrooms or even ham but i remember the oozy cheese which at the time she used Coon cheese, i used to love those omelettes.

Tonight was another lazy dinner and just reheated a spag bol from the freezer.

I don’t think I make the best omelettes either. They’re not like the ones you describe that your mum used to make with oozy cheese, yum. I do add ham sometimes as well. But eggs are so versatile and easy to cook and aside from that time when they had a bad reputation are really good for you.

It was curried sausages night tonight.

[horrie hastings]

I don’t think I make the best omelettes either. They’re not like the ones you describe that your mum used to make with oozy cheese, yum. I do add ham sometimes as well. But eggs are so versatile and easy to cook and aside from that time when they had a bad reputation are really good for you.

It was curried sausages night tonight.

I do like eggs and i go through phases with them, sometimes i wont have them for a few months. I do really like a good egg or curried egg sandwich, and the egg sandwich go back to my child hood too, not that my mother made them but when she used to play tennis at the courts in Trumper Park she would buy egg sandwiches at a Deli in Paddington for us on the way, they were wrapped in white paper, loved those sandwiches and the memories.

[horrie hastings]

Fish and chips tonight.
Baked leatherjackets in white wine and roasted chat potatoes in olive oil and lemon pepper, also lightly steamed some asparagus and then quickly lightly tossed them in lemon verjuice and olive oil in the pan for a few minutes
Fish was great but the potatoes were the winner, nice and crisp on the outside and fluffy on the inside, just had a couple of cold left over ones just a minute ago and still crisp on the outside and fluffy on the inside. The asparagus was pretty good too.

[mightyrooster]

Fish and chips tonight.
Baked leatherjackets in white wine and roasted chat potatoes in olive oil and lemon pepper, also lightly steamed some asparagus and then quickly lightly tossed them in lemon verjuice and olive oil in the pan for a few minutes
Fish was great but the potatoes were the winner, nice and crisp on the outside and fluffy on the inside, just had a couple of cold left over ones just a minute ago and still crisp on the outside and fluffy on the inside. The asparagus was pretty good too.

Oh those potatoes sound delicious. I'll definitely have to try making those!

[horrie hastings]

Oh those potatoes sound delicious. I'll definitely have to try making those!

These were really simple MR, i just had chat potatoes , sprayed the baking tray bottom with canola spray, cut the chats in half and placed them on the tray then drizzled olive oil over the top of them, got the pastry brush and made sure the olive oil was brushed all over the potatoes again then bunged them in the oven at 180 c for an hour, i don't touch them at all just let them bake away, i usually check them after 45 mins and quite often 45 mins is enough if there aren't many in the tray but the tray was full so i let them go for the hour, they just come out so crisp on the outside and still fluffy inside. I actually sprinkled some lemon pepper when i popped them in the oven as we were having fish with them.

[horrie hastings]

Seeing its a bit cooler tonight having baked chicken thighs, baked potato and carrot and steamed zucchini and broccolli .

[mightyrooster]

These were really simple MR, i just had chat potatoes , sprayed the baking tray bottom with canola spray, cut the chats in half and placed them on the tray then drizzled olive oil over the top of them, got the pastry brush and made sure the olive oil was brushed all over the potatoes again then bunged them in the oven at 180 c for an hour, i don't touch them at all just let them bake away, i usually check them after 45 mins and quite often 45 mins is enough if there aren't many in the tray but the tray was full so i let them go for the hour, they just come out so crisp on the outside and still fluffy inside. I actually sprinkled some lemon pepper when i popped them in the oven as we were having fish with them.

Thanks Horrie. I’m definitely going to make these, so simple yet delicious. Not to mention great for the fussy eater in the house lol. I think the lemon pepper would be great even without fish as the main protein.

[horrie hastings]

That risoni and meatballs recipe sounds better every time you mention it!

Found a format that let me cut and paste it.

I find we make it with lamb mince now but beef mince is good also. We just about always add chopped zucchini when we make it now. With the risoni we use between 1.5-2 cups.


1 Litre Vegetable stock
500g beef mince (lamb mince is tastier)
1 clove garlic, crushed
1 egg, lightly beaten
1 cup dried breadcrumbs
1 tbsp oil
4 tbsp tomato paste
1/2 tsp rosemary dried or fresh
1 1/2 cups risoni pasta
2 ripe tomatoes, diced
chopped parsley or basil (garnish)
shaved parmesan, to serve

STEP 1Combine 1/2 cup stock with mince, garlic, egg & breadcrumbs. Roll into balls.
STEP 2Heat oil in a large frypan. Add meatballs & cook until browned all over. Pour over remaining stock, tomato paste & rosemary. Bring to the boil, reduce heat & cook, covered, for 10 mins, stirring occasionally.
STEP 3Stir in risoni & tomatoes. Cook for 8 mins, uncovered, stirring occasionally, or until pasta is al dente.
STEP 4Garnish with parsley & parmesan.

Note: You can also stir in peas, chopped zucchini or anything you like really when you are stirring in the risoni and the tomatoes. If you find the mixture is drying out and the risoni is still not cooked just add more hot liquid and stir.

[mightyrooster]

Found a format that let me cut and paste it.

I find we make it with lamb mince now but beef mince is good also. We just about always add chopped zucchini when we make it now. With the risoni we use between 1.5-2 cups.


1 Litre Vegetable stock
500g beef mince (lamb mince is tastier)
1 clove garlic, crushed
1 egg, lightly beaten
1 cup dried breadcrumbs
1 tbsp oil
4 tbsp tomato paste
1/2 tsp rosemary dried or fresh
1 1/2 cups risoni pasta
2 ripe tomatoes, diced
chopped parsley or basil (garnish)
shaved parmesan, to serve

STEP 1Combine 1/2 cup stock with mince, garlic, egg & breadcrumbs. Roll into balls.
STEP 2Heat oil in a large frypan. Add meatballs & cook until browned all over. Pour over remaining stock, tomato paste & rosemary. Bring to the boil, reduce heat & cook, covered, for 10 mins, stirring occasionally.
STEP 3Stir in risoni & tomatoes. Cook for 8 mins, uncovered, stirring occasionally, or until pasta is al dente.
STEP 4Garnish with parsley & parmesan.

Note: You can also stir in peas, chopped zucchini or anything you like really when you are stirring in the risoni and the tomatoes. If you find the mixture is drying out and the risoni is still not cooked just add more hot liquid and stir.

Thanks so much for this Horrie! I’m looking forward to trying it.

[mightyrooster]

Apricot chicken but done in a modern way with Moroccan seasonings.

[horrie hastings]

Apricot chicken but done in a modern way with Moroccan seasonings.

Was that sort of a tagine style MR ? I bought some chicken lovely legs reduced at Coles and thought about maybe doing Apricot chicken with them but will save them for a tomato casserole which i like with the lovely legs, will buy some proper chicken legs for when i do apricot chicken.

Tonight just had some Olga's chicken rissoles with homemade wedges, carrot, zucchini and broccoli .

[mightyrooster]

Was that sort of a tagine style MR ? I bought some chicken lovely legs reduced at Coles and thought about maybe doing Apricot chicken with them but will save them for a tomato casserole which i like with the lovely legs, will buy some proper chicken legs for when i do apricot chicken.

Tonight just had some Olga's chicken rissoles with homemade wedges, carrot, zucchini and broccoli .

No it was done in a casserole as normal. I use chicken lovely legs as well. I always used drumsticks but then I tried the lovely legs about a year or so ago and found they were better as they have more meat and less bone and fit in the dish better. I added some Moroccan seasoning to the onion when I sautéed it pre-oven to try and experiment with it a bit and make it less sweet but I could barely taste it. I may not have added enough. I’m trying out the baked chats tonight with dinner so will see how they go.