Dishes you forgot to make for quite a while…

I do too GranPepp...
However I have a rather nice curry to eat up....

It was apple crumble here too, no rhubarb though. What I did with it was to follow Mary Berry’s advice and add seeds and walnuts to the crumble absolutely divine.

NotSpaghetti

^When making egg fried rice. Make an omelette to begin with. Let it cool and slice thinly. Stir fry the rice and vegetables then add the sliced omelette.^

I thought this was what everyone did!

Mine has water (and sometimes a dash of tanari) in the egg to make it runny and cook really thin.

My recipe is for Thai style egg fried rice - eggs are cracked and stirred well in towards the end of the cooking time. I stir fry a lot of veg separately.

I also make similar eggy rice for the Gdcs, but without all the spicy stuff. A super-quick meal for when they’re (invariably!) starving - as long as you’ve cooked the rice in advance. They have it with peas and sweetcorn.

I had some rhubarb in the garden so I made a rhubarb and apple crumble with custard. Hadn’t had it for ages.

I never seem to have a problem with this.

I stir-fry garlic, ginger and sliced spring onion or shallot in very little, very hot oil, add cold cooked rice and thawed frozen peas. Stir fry like blazes then add beaten egg, soy sauce and sesame oil then stir fry quickly again.

Sorry, it was a teaspoon or 2 of soy sauce but I forgot to type soy sauce. I just NotSpaghett makes an omelette - I can see how that would work too as it's the same concept. ie, cook the egg first. I might have to cook some rice to cool it as I feel like egg fried rice for our tea now

AreWeThereYet

Witzend How do you stop your rice from going soggy when you fry it with the egg? I've tried everything I can find but still get soggy egg fried rice 🙁

I found a tip in one of my recipe books a while back. Whisk the egg with a dash if sesame oil. Put the wok or wok-like pan on the heat, turn on the ring, add a small amount of neutral oil like sunflower or vegetable in the wok. Put in the whisked egg, immediately move the egg around, preferably with a whisk. The egg will cook quickly. Remove the egg to a plate. Continue with your recipe as normal. When the rice is just about ready, add the cooked egg back in and stir it through the rice to "re-heat" the egg. Hope this tip works for you. I'd pretty much given up cooking fried rice til I came across the tip but, now it's never soggy, I make it regularly now. I always stir through a teaspoon (or sometimes 2 depending on how much rice I'm doing) and a dash of sesame oil and stir it through the warm rice just before I add the egg back in (another tip from same source)

When making egg fried rice. Make an omelette to begin with. Let it cool and slice thinly. Stir fry the rice and vegetables then add the sliced omelette.

I thought this was what everyone did!

Mine has water (and sometimes a dash of tanari) in the egg to make it runny and cook really thin.

Fish pie.

Oxtail stew!!!

shysal

I made a corned beef hash in the air fryer last week, haven't eaten one for years. It was great, with some crispy bits.

I made DH a corned beef hash the other evening (microwave) as I'd been out to lunch. He said he really enjoyed it.

I made a corned beef hash in the air fryer last week, haven't eaten one for years. It was great, with some crispy bits.

Romola

SiL has asked for the proper Irish stew i used to mak with best end of neck of lamb. But that was when there was a butcher locally
Do you think a half shoulder would work?

Yes, some recipes recommend it.

I had a lot of fish in freezer and was trying to think what to cook a couple of weeks ago.
I made a seafood chowder hadn’t made it for years it was absolutely delicious.

SiL has asked for the proper Irish stew i used to mak with best end of neck of lamb. But that was when there was a butcher locally
Do you think a half shoulder would work?

kittylester

We have smoked salmon kedgeree on the menu plan (!!!!!) for next week. Not made that for a while.

I know it's autumn but I feel like making a Summer Pudding with fruit from the freezer.

Haven't made kedgeree for a few years either. We like it with smoked haddock.

Next week, as we've done our food shop for this week.

I was going to suggest making an omelette to add to stir fried rice. Good to know a Chinese chef agrees with me!

I’m fancying liver, bacon and onions when we get back from our holiday with mashed potatoes. Food of the gods and lamb’s liver is SO cheap! ◀️
Ages since we’ve had it.

Tip from a chinese chef. When making egg fried rice. Make an omelette to begin with. Let it cool and slice thinly. Stir fry the rice and vegetables then add the sliced omelette.
Talking of dishes not made for a long time. I had a hankering for tapioca pudding. No supermarkets seem to stock tapioca these days. I found some in a wholefoods store and brought a bag home. I put it in a cupboard and the couldn't find it.
DH found it today behind the sugar. I'm making a baked tapioca pudding on Sunday.

We have smoked salmon kedgeree on the menu plan (!!!!!) for next week. Not made that for a while.

Chicken chasseur - made it years ago and my guests loved it - might do it tomorrow, although I have to refer back to the recipe

Witzend

Half a teacupful, that should have read!

Thanks for that 👍

MissInterpreted

I made kedgeree recently - it was only after a recipe for it popped up on my FB page that I remembered I hadn't made it for ages! Thoroughly enjoyed it.

I sometimes make a curried kedgeree with smoked haddock, which has gone down in the family annals, after I made it at DD’s after babysitting Gdd - dd was heavily pregnant but still working.
Halfway through dinner Gds made it known that he’d decided to arrive 3 weeks early - dd only just made it to the hospital, only a 10 minute drive away. We were still sitting at the table when Sil phoned to say it’s a boy!

Cornish pasties. I don't know why but we hadn't had them for months. I made them yesterday.

Half a teacupful, that should have read!