Anne Else, gourmande. I write about the food I love to make and eat, where it comes from, and anything else to do with food that takes my fancy or drives me to drink.
Thursday, August 4, 2011
Eating in and out
Last Friday I left pasta and creamy fish sauce in the fridge for Julio and took off. I struck it doubly lucky - the first night it was my brother-in-law's birthday dinner - fillet steak, mushrooms, mashed potato, broccoli and red pepper, brilliant baked parsnips with walnuts...
...then my other sister (who had just had a birthday) took me out for toothsome Thai, while her husband watched the rugby; and on Monday I went into town early and took myself out for an excellent breakfast.
Monday night it was back to cooking happily for Julio, who has of course neatly solved my solitary dinner problem for the time being, and greatly enjoys almost everything I give him (not so keen on lamb, though).
The parsnip recipe came from that great New Zealand classic, Digby Law's A Vegetable Cookbook (I have the well-worn original hardback, pulished in 1978, but it was reissued by Hachette in 2007). I've still got some Waikanae walnuts, so I'll be making these soon.
Buttered parsnips with walnuts (Digby Law)
1/3 cup water
6 spring onions, chopped
salt and pepper
1 Tbsp chopped parsley
50g walnut pieces
Heat oven to 180C. Put scraped, sliced parsnips (best cut lengthwise through the core) in an ovenproof dish and add water, spring onions, salt and pepper. Dot with butter. Bake, covered, for 50 minutes or until parsnips are tender. In the meantime, toast the walnuts in a shallow dish in the oven for about 10 minutes.
Just before serving, stir the parsley into the parsnips and sprinkle them with the toasted walnuts.
What I had for dinner - a real-life list of everyday food
The last of my Sharwood's Tandoori Spice with chicken thighs - you mix it with yoghurt, vinegar, lemon juice and oil to make the marinade, then bake the chicken and serve with rice and salad. Otherwise, classic schnitzel with Austrian potato salad (recipe coming soon), leftover bits of schnitzel with easy tomato pasta sauce with a hint of chili on fettucine. For Frances's 92nd birthday, a gorgeous beef fillet (her shout) with baked grated potato cake (see recipe labels list) and veges, then at her request, classic apple crumble. We're eating up the last scraps tonight.
Quite a good run lately. Ready-cooked chook instant "roast" with baked veges on Thursday, potato and vege curry with bits of leftover chicken on Friday, pea and ham soup on Saturday, terakihi in a chili crumb coating with leftover curry and brown rice tonight.
Pride goes before a fall - all very well to boast about dinner parties, but lately it's been much less exciting. A pretty slapdash parade of dinners. Chicken curry for three nights (I made a big one on purpose), interspersed with quick basic fish-in-microwave (1 minute for terakihi) and other basic no-brainers like home-made pizza and bacon and egg pie. But for tonight there's a beef casserole in the slow cooker - that should do two dinners, though with Jonathan I might well be wrong about that. Well, he is 6ft 2in.
I don't mean to boast at all, but I had three three-course dinner parties the week before last. They all worked very well. See lemon tart and cheesecake posts. The other nights we lived very well on the leftovers.
Sunday: Terakihi, sald and potatoes.
Saturday: Chicken bolognese - I'll put up the recipe next week.
Sun 24: Courgette and potato fritters, bacon, red cabbage salad.
THE COLOUR OF FOOD
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