Cooking Tonight #5

[Nicos]

Te he….

But on the positive side, it can only get warmer!

[Florence Fennel]

That used to be very common here too gf…but not so much now.

Skinned rabbits always come with their heads on when bought from local butchers still. When I asked why, I was told because they look really similar to cat

I thought they left the eyes in so they would see you through the week

[Nicos]

Good grief Flo….me thinks you’ve been spending too much time with Rary!

[Florence Fennel]

That's what my dad used to say about a sheep's head!

[Snoop Puss]

More of the roast chicken and veg for us.

Never had or seen black chicken. I've just looked them up. They don't look very appealing. We do have blue-legged chickens here (pollastre de pota blava, in Catalan) and they're regarded as good for meat and as egg layers. The ones you see in Google images look a bit photoshopped to me, tinted like old postcards.

As for the yellow chickens, yes, I'm sorry, probably corn-fed, though they don't say that on the packaging. Just that they're yellow, superior quality, 65% cereal diet. But the white ones say exactly the same, except that they're white.

And yes, GF, when you buy chicken at a butcher's, you still get the head and feet, but chopped off if you ask them to do it for you.

[greenishfing]

Skinned rabbits always come with their heads on when bought from local butchers still. When I asked why, I was told because they look really similar to cat

Scary! I was always told that as a baby (premature surviving twin) I just looked like a skinned rabbit. I'm really happy that there are no photos!!!

[greenishfing]

Tonight basa fillets, new potatoes, salad, corn on the cob and homemade mayonnaise.

More of the Black Forest trifle that I made yesterday with frozen cherries. It keeps trying to tempt me every time I open the fridge door.

[Snoop Puss]

Well, it was supposed to be coronation chicken with salad, but the weather is so dreadful we need hot, filling food. So doro and misir wat it is. Hot in temperature and hot in spice.

Edited: sounds like that trifle is a success, GF. What do you do? Chocolate mini rolls for the base, cherries, custard and cream? As you can probably tell, I've never made a trifle in my life. Not sure it's a good idea to start now, either, mind.

[Bren In Pots]

Salmon with sauté potatoes and broccoli.

[greenishfing]

Edited: sounds like that trifle is a success, GF. What do you do? Chocolate mini rolls for the base, cherries, custard and cream? As you can probably tell, I've never made a trifle in my life. Not sure it's a good idea to start now, either, mind.

Exactly what I do, except don't forget to add booze of some sort to the sponge. I also decorated the top with a broken up chocolate flakes. I put the cherries in frozen and then the custard in while still warm and runny. The custard defrosted the cherries and the cherries cooled the custard. My only problem seems to be that I am incapable of making a "small" trifle.

[Snoop Puss]

Exactly what I do, except don't forget to add booze of some sort to the sponge. I also decorated the top with a broken up chocolate flakes. I put the cherries in frozen and then the custard in while still warm and runny. The custard defrosted the cherries and the cherries cooled the custard. My only problem seems to be that I am incapable of making a "small" trifle.

Thanks. Not sure I can get frozen cherries here, but raspberries and strawberries yes.

Doesn't seem like there's much point making a small trifle if they're that good!

Edited to add: Just remembered, I've still got amaretto with dried cherries sitting in it... And Mr Snoop bought a jar of bottled cherries a while back that we still haven't used. Oh dear, I feel a trifle coming on. Buying chocolate mini rolls is probably impossible locally, but I could make a chocolate sponge. What do you reckon, a satisfactory substitute?

[Florence Fennel]

The left over half of the Chinese throw out we had last week

That trifle sounds delicious, but though himself loves chocolate, he doesn't like it in cake or trifle!

Just replenished the stock of cheese and onion tart and quiche. It seems to have become a regular Sunday evening staple.

[Nicos]

Puts my meagre diet ‘trifles’ to shame…Those sound utterly delish!
Ah well.

Not sure tonight we have cold new spuds and a cauli needing eating.
Will have a think as I don’t fancy meat with two/ three veg

Clementines for pud

[greenishfing]

Thanks. Not sure I can get frozen cherries here, but raspberries and strawberries yes.

Doesn't seem like there's much point making a small trifle if they're that good!

Edited to add: Just remembered, I've still got amaretto with dried cherries sitting in it... And Mr Snoop bought a jar of bottled cherries a while back that we still haven't used. Oh dear, I feel a trifle coming on. Buying chocolate mini rolls is probably impossible locally, but I could make a chocolate sponge. What do you reckon, a satisfactory substitute?

Any type of sponge is fine in the base. Even "proper" trifle sponges. If I make a cake I sometimes freeze a couple of portions straight away to use for future trifles. I've even used ginger biscuits, well soaked in booze, in an orange trifle. I use all types of fruit: fresh, tinned or frozen. My sister used to preserve cherries in brandy. They, together with the brandy, were exceptionally good.

I sometimes just decorate the top with fruit. My mother used to use 100s and 1000s, remember them?

[Snoop Puss]

Thanks, GF. This might be more Mr Snoop's cup of tea than paradise slice, which is definitely mine (I love anything with dried fruit). Can't justify both, so trifle it is.

As for the 100s and 1000s, I do remember them. Think I'd rather have chocolate though.