MealTime whats for dinner?

Or, if you prefer, venison = Bambi!

Crocodile tail this weekend for me. Seared with bush pepper and some fresh myrtle leaves from the garden. Then into a tagine and served with couscous.

Not to be confused with cuscus, which I haven't eaten, not having been to Papua...

Here's another incredibly easy recipe (again from Recipezaar) that SteampunkBuilder and I both enjoy:

Chicken Pesto

I'm not a mushroom fan myself, so I substitute roasted red pepper slices for the mushrooms. It adds color as well as nice flavor to the dish. But if you like mushrooms, the original version is probably fine too. This is quite good with a packaged pesto mix, but if you know how to make homemade pesto, it would probably be out of this world with that.

Prof Eumides Blakehurst wrote:
Crocodile tail this weekend for me. Seared with bush pepper and some fresh myrtle leaves from the garden. Then into a tagine and served with couscous.

Hm...not much of a fan of crocodile tail, myself (though I have at least tried it, Cajun-style), but do you happen to know any other tagine recipes? I just got a new tagine this summer (stovetop and oven capable, not merely decorative), and am looking for recipes to try with it.

As a (US) Southern gal, I've also tried rabbit and squirrel in addition to venison, but I prefer the more standard supermarket meats (beef, chicken, ham/bacon/pork/sausage). I don't like the gamey taste of rabbit or squirrel, or for that matter, poorly prepared venison.

eat some raw meat

my mums homemade shepherds pie, I love it!

Dandeliondream wrote:
My grandma eats sardines from the tin is that normal?

Yeah, pretty much. I have a couple of actual recipes that use canned sardines, but I expect everyone who eats sardines eats them from the can more often than not.

Oh,OK,that might not be something I will be eating anytime soon but maybe someday.

cheers,
Dandelion

Lady Penelope wrote:
Hm...not much of a fan of crocodile tail, myself (though I have at least tried it, Cajun-style), but do you happen to know any other tagine recipes? I just got a new tagine this summer (stovetop and oven capable, not merely decorative), and am looking for recipes to try with it.

Certainly! Here is my favourite basic tagine recipe:

Lamb Tagine.

1kg lean lamb, cubed.
2 onions, finely chopped.
salt and pepper mixture* to taste.
1 bunch fresh coriander, chopped.
1/4 tsp saffron.
1/2 tsp ground ginger.
500g quinces, quartered, cored and peeled.

Place the meat and one onion in a saucepan. Cover with water and season with the salt and pepper mixture. Add the coriander, saffron and ginger and bring to the boil. Simmer, covered, for 1 hour until the meat is tender and the onion has disintegrated. Add the remaining onion and cook until soft. Add the quinces and cook until tender. Serve with lots of buttered rice.

* The pepper mixture is a combination of freshly ground black pepper, cayenne pepper and sweet paprika. The proportions vary according to how I feel at the time.

Variations use apples or pears instead of quinces, or a mixture of dates, prunes and raisins.

Here's one of my wife's curries...

Curried Chicken with Fruit & Penne

• 2 Chicken breast halves (skinless, boneless) cut into cubes
• ½ cup each – chopped red peppers - chopped red onions
• ½ granny smith apple, chopped
• ½ cup drained pineapple chunks
• chopped fresh cilantro
• 1 cup heavy cream
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• ½ tsp salt
• 2 tsp curry powder
• ½ tsp each – fresh garlic and ginger, grated
• 2 ½ tbls. Peanut butter
• 2 handfuls peanuts, toasted


Saute onion and red pepper. Add chicken and continue to sauté until lightly browned.
Add spices, then add fruit and cream. Stir in peanut butter and apple, Simmer until apple
is tender. Stir in cilantro and peanuts. Combine mixture with cooked pasta.

Cheers
Harold

I better get cooking,all these recipes to try thay all sound good,well everything except squirrel and crocodile sorry,
but I will try everything once.
I had chicken pot pie for dinner and I liked it,steak not so much ,I guess you have to get use to every thing and if you grow up on it you like it more than if you dident.

Cheers,
Dandelion