Last night I had chevre chaud salad for dinner.
Lumch today was in a cafe: sweet potato shakshuka with two poached eggs, cheddar, pickled onions, sriracha butter and toasted sourdough. Delicious apart from the oast which tasted (to me, dodgy taste buds maybe) like it had been smoked using a cigarette
Dinner will be a bowl of vegetarian chilli with grated cheddar if I have any.
Pepper Pig wrote: ↑Sun Apr 14, 2024 6:53 pm
I had a mixed salad, some fried potato leftover from yesterday and a bavette steak from M&S. The steak was absolutely fantastic.
We’re always impressed with M&S steaks; not the dearest ones, not the cheapest ones, but the mid-price ones in the middle.
However, they do get cooked for a lot less than the recommended times…
After reading these posts I looked for bavette steaks at Morrisons this morning but couldn’t see any. They had quite a few different cuts for steak but bavette wasn’t one of them.
Does it go under another name?
What I have been buying from Morrisons is definitely labelled Bavette - bit it's one of those things, like lamb neck fillet, that doesn't always seem to be there.
It's very lean, I sear it on both sides int a really hot pan, total cooking time about 3 minutes, then rest in a warm place for 10 minutes, lovely; done like that it's rare, but not bloody and "blue". I don't do anything with the pan juices, because there aren't any.
I have stuck to the plan today. Plenty of fruit, scrambled eggs on toast for lunch and an SW Chilli for my main meal this evening followed by a Muller Turkish Delight yogurt with more fruit if needed. I’m out for lunch at least once before the next meeting. I won’t be so good then!
I roasted two duck legs with a dusting of pink peppercorns on Sunday - lots of onions underneath so Sunday’s dinner was roast duck, cannellini beans mixed into the onion with a little stock, roast cauliflower with fennel seeds and roast carrots with nigella seeds.
Out Monday for lunch so just a bowl of soup for dinner.
Rest of the duck made into Thai-ish noodle soup with duck stock from the freezer and loads of veg on Tuesday
Tonight remaining roast veg plus a small jacket spud made into a frittata with a stray rasher of bacon and a little cheese on top
I've never had hoummus chicken. Is it similar to online recipes where chicken is coated with spices, roasted for a whole, topped with hoummus then roasted some more? Mist try that.
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