Cooking Tonight #5

[Florence Fennel]

Cottage Pie and Savoy cabbage. Fruit and cream.

[greenishfing]

I'm copying you Flo. Full English tonight.

We'll also be cutting into the latest Paradise slice. I am hoping that it will be the best yet. It certainly looks good.

[Florence Fennel]

Full English this morning so probably some cheese and onion flan later.

[Nicos]

Pork fillet with cabbage and apple and jacket spuds.
Fresh fruit yog and kefir for pud.

[Snoop Puss]

Lentil soup. Mince pies and cream for afters.

[greenishfing]

I was going to give Mr GF 4 choices, but I only got as far as option one, soup. I got a resounding "Yes" to that. I'm thinking either tomato and basil or mushroom and tarragon, with bread and butter and a dish of parmesan. Yoghurt for Mr GF, cheese and crackers for me.

[Bren In Pots]

Cottage pie with sprouts and sweetcorn.

[Snoop Puss]

Snoop, before I start I slice a lemon and put the slices in a shallow pan with a lid. I fill with water to the level of the top of the lemon slices, 3 or 4 mm. I then season the salmon fillets and place on top of the lemon, and put the lid on.
I then make the risotto as normal. About 15 minutes before the risotto is ready I put the pan with the salmon in on the hob and bring it to the boil. I simmer it for about 10 minutes to steam the salmon. I then take the salmon out, take the skin off and flake it into the risotto, before adding the parmesan and parsley. Sometimes I add a slice or two of the cooked lemon to the risotto as well. I find this method keeps the salmon very moist.

Sounds delicious. Thanks. I'll give that a go.

[Florence Fennel]

I've found some Chinese flavoured pork ribs in the freezer so Himself will eat those and some mince kebabs (don't know what flavour) that will do for me.

[greenishfing]

Right, I have to ask. I know you've been making this for a long time, GF, but how do you incorporate salmon into a risotto? Do you just put a bit on top or stir it in? We eat a fair amount of risotto and an addition to the repertoire would go down well.

Aubergine parmigiana for us tonight. More mince pies for afters.

Snoop, before I start I slice a lemon and put the slices in a shallow pan with a lid. I fill with water to the level of the top of the lemon slices, 3 or 4 mm. I then season the salmon fillets and place on top of the lemon, and put the lid on.
I then make the risotto as normal. About 15 minutes before the risotto is ready I put the pan with the salmon in on the hob and bring it to the boil. I simmer it for about 10 minutes to steam the salmon. I then take the salmon out, take the skin off and flake it into the risotto, before adding the parmesan and parsley. Sometimes I add a slice or two of the cooked lemon to the risotto as well. I find this method keeps the salmon very moist.

[Nicos]

Nicos, what does ostrich taste like?

I’d say it’s a bit like a mild ,sweeter beef but more tender.

It’s very low in cholesterol too. I can’t find it in France so always get the steaks and burgers from Mo…….ons

I’ve only eaten them as steaks, but I can’t see why you couldn’t do other things with them

[Snoop Puss]

Right, I have to ask. I know you've been making this for a long time, GF, but how do you incorporate salmon into a risotto? Do you just put a bit on top or stir it in? We eat a fair amount of risotto and an addition to the repertoire would go down well.

Aubergine parmigiana for us tonight. More mince pies for afters.

[greenishfing]

Nicos, what does ostrich taste like?

[Nicos]

Ostrich steak with kale and asparagus.

[greenishfing]

Tonight, another of Mr GF's favourites yet again. Salmon, pea and sweetcorn risotto.