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In The Kitchen Today

That sounds nice Bernard. I love to listen to you men going on about your wives cooking and wonder if they ever go on the forum?????. Do you remember the days when mushrooms had a lovely flavour not like most of the ones you buy today. Went to Asda yesterday and bought some Dutch ones the most perculiar shapes but my are they tasty and only 77p a box. TTFN. Jean.
 
Hello all, I have just boned and cut up a leg of lamb. It is for dinner on Friday and Saturday. LAMB KLEFTICO, I will do it in the slow cooker and it will take about ten hours on low setting so I will start it off on hight for a few hours and when the lamb is showing signs of almost done I will turn it down to low.
 
Just googled it Trevor and has all the ingredients we both love. Ours is only a small slow cooker down the van but it gave the oven cooking times. Might give it a go. Jean.
 
Its quite easy to cook Jean and it is very nice. The most important thing is to cook it for a long time.
 
Thanks Trevor. It has the quick cook method or short cut but I will follow the slow rout as it will be worth waiting for. Do you put white wine in?. I used a leg of lamb for the Irish stew too. TTFN. Jean.
 
Hello Alf, I am an army, Ha Ha. I normally do enough for two days at a time Alf, I never cook Sunday Lunch because we usually have a roast of some sort and that is her domain. The chef at The Limmasol taught me a little in the seventies and an Asian chef taught a little about curries me in the eighties. Nowadays I use a pr-cooked Indian curry sauce because if I buy all the various powders, they are out of date before I use them.
 
Thanks Trevor, mine cooks Sunday Dinner won't allow me near the Kitchen not even to wash up, either she gives me my only day off or she might just have a spark left in the BRAwomans heart somewhere
 
I thought I was in the snug for a minute. Going to try a new recipe later from Mexico [and no I am not going on a plane to try it]. Will let you know how it turns out. Jean.
 
Off topic. I have the hospital first Alf. Oh alf I will feel the same after as I do now WITH ME HANDS. Jean.
 
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Do you fell trees now Jean with your hands. Best of luck in the hospital
 
Jean Jean Jean, the Kleftico was delicious and we have enough left for tomorrow as well. Not quite like the Limmasol as I remember but we both agree that we will do it again another day.
My next big thing will be one day next week. An African recipe for chicken in peanut sauce.
 
Did you cook half or a whole leg of lamb Trevor?. Just had baby potatoes lamb chop peas ond colslaw. Put flora proactive on the potatoes. Jean.
 
It was a full leg Jean but not a really large one. It gave wrinkle and myself two dinners each and my son had a serving when he called.
 
I love Kelftico but confess to not having cooked it as long Trevor - will give it a go next time. I have made it with Lamd Shanks Jean - not as cheap as they were before Jamie let people into the secret though.
 
I will give it a try Trevor and Bernie. The one I googled takes hours to cook but there is a quicker method but I will follow the original one. I bought a leg of lamb two weeks ago for nine pounds from Iceland let it thaw for two days slowly and it cooked no different from a fresh leg. So much meat on it we had dinner for two days and a shepherds pie to follow. Jean.
 
View attachment 43929

This is my favorite when I go to Istanbul, it is like a very thin nan bread and has this spiced lamb spread thinly over it with different spices on then baked in a kiln oven like they do pita's, then you put lettuce onion and tomatoes on, fold it, bite it and just go to heaven, go on have a try, if you dont want to make the dough (it is easy) perhaps you could use fajitas or something similar, it has to be thin though or else it wont be good
 
Patty that sounds my cup of tea and I will phone you sometime as I can't read it. Did an apple crumble today but didn't eat it till tonight. Jean.
 
How is it Blurred Jean?
Since the forum updated the photos expand better
 
Jean if you click on it to open it up then click on it again, it will go to the side of the page(well it does on mine) then run your mouse over it and you should see a small blue cross in a magnifying glass, click on the photo again and it should enlarge so yo can read it. Do try it it lovely, Mel is coming over this weekend for 2 weeks so will be taking note of some of her recipes, will post them on here.
 
Exactly has I do it Patty, but to be fair it dosen't happen on all members photos I've noticed
 
Oh you make me so jealous what I would give for some Haddock and Brown sauce like typhoo tea we cant get them here......This is what we had for dinner tonight -

Chicken and Sweet corn pie - simple and quick. Breast of chicken cubed, 1 tin of creamed corn 1 packet of chicken and corn soup and a sheet of puff pastry. Get two dishes or one big one if you prefer. Mix creamed corn with soup mix, brown chicken I use sesame oil gives it a nicer flavour, add soup mix/creamed corn. In the meantime make two pastry tops (or one if you make a big one) cook till puffed up. Place chicken mix in dish/es add pastry to heat in oven till pastry is golden brown. Serve with any excess creamed corn mixture as gravy (I thin it down) with spuds and carrots. If you ask in our house what do you want for tea, summer or winter its always Chicken and Corn Pie. Presumeyou can get creamed corn in UK. Just made this in 35degree heat!!!!

Dyan in NZ
 
Dyan said:
Oh you make me so jealous what I would give for some Haddock and Brown sauce like typhoo tea we cant get them here......This is what we had for dinner tonight -

Chicken and Sweet corn pie - simple and quick. Breast of chicken cubed, 1 tin of creamed corn 1 packet of chicken and corn soup and a sheet of puff pastry. Get two dishes or one big one if you prefer. Mix creamed corn with soup mix, brown chicken I use sesame oil gives it a nicer flavour, add soup mix/creamed corn. In the meantime make two pastry tops (or one if you make a big one) cook till puffed up. Place chicken mix in dish/es add pastry to heat in oven till pastry is golden brown. Serve with any excess creamed corn mixture as gravy (I thin it down) with spuds and carrots. If you ask in our house what do you want for tea, summer or winter its always Chicken and Corn Pie. Presumeyou can get creamed corn in UK. Just made this in 35degree heat!!!!

Dyan in NZ
Click to expand...

Have a look here Dyan
https://www.britishonlinesupermarket.com/

https://www.expatdirect.co.uk/products.asp?id=picklesandsauces&subcat=Dressings
 
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This is a portion of Spag Boll tha Anthony brought round for me the other day. I had also cooked one but froze some of it for my grandaughter Jessica. Jean.
 
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