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Author: Come Dine With Us
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This is just a few meals
Shopping Trip Day
Off we go on are first outing together hopefully we will have lots more
we shopped until the pocket popped, had to put things back
All that walking lets eat out
blogging back
today no holding back lets dine
see you next week for the update
Thank you all for your hard work
To my team of stars your simply the best
thank you all for your hard work and friendly smiles
Chicken casserole and Victoria sponge
The shopping list, oh and white and brown bread, why? Because we can
We washed and skinned the chicken before seasoning
Veg prep and lots of it. 5 a day – get in there!
And off to our little tiny kitchen
Cake time, cake time!
Sorry my mouth is full – look at that, lovely!
Poppy seed bread sausage casserole and banana split
Okay, so you came early…and thought you could sit down chill out watch TV?
What do we have in the cupboard? Lets get to work…..
Yeast, sugar, self-raising flour, poppy seeds, salt, milk and water.
Kneaded and left to rise…..
Then we Rolled out and twisted it, and before the shoppers even got back…..
The smell of fresh bread was floating in the air…..
Let’s get cooking…..
We honey fried the sausages and onions (Yes, honey fried. trust us on this)…..
And then all the veg into the gravy and sausages in while the potatoes and sweet potatoes where being roughly smashed…..
And just when you thought it was all over…..
Lamb koftas with courgette and asparagus salad
First we prepared the lamb koftas by mixing lamb mince, finely chopped onions, fresh mint and coriander, paprika and ground spice.
JWe then split the mixture into same size balls and rolled them into small sausage shapes. These then went in the oven and cookies for about half an hour.
For the cougette and asparagus salad we sliced the courgette and grilled and we boiled the asparagus. We also boiled some broad beans to add.
We then mixed this all together with fresh rocket and Spinage. Then dressed the salad with lemon juice, olive oil, salt, pepper.
We served with warm pitta bread and a yoghurt and cucumber dip.
Fish Chowder
This week we wanted to cook something different, something which we had never tried before. One of the group members found a recipe for fish chowder and everyone agreed it would be great to try.
We started out by sweating down some chopped leeks in a large pan with a little oil.
We also added potatoes which had been cut into similar sized chunks. We then poured in enough fish stock to cover the vegetables and let the potatoes cook until soft:
We added seasoning and with a slotted spoon removed half of the vegetables and put them aside. With the remaining vegetables and stock we added milk and blended the mixture until smooth to create a creamy texture.
We then put the cooked vegetables back in and added chunks of salmon and cod and a couple of tins of sweet corn. After a few minutes the fish was cooked so we took the chowder off the heat to stir in some single cream.
We then served with parsley to garnish and some fresh bread.
Even those who were a bit dubious about trying this recipe found it to be really tasty. It is definitely something which we can make again with other types of fish and seafood.