calnetalk.com

jolou39 · Posted: Mon Jun 01, 2009 8:59 pm Post subject:

I did barbques on Friday, Saturday and Sunday - I am now officially barbequed out!!!!

I can recommend the Pork and sweet chilli sausages from Morrisons - tasty!! Their burgers were good as well........I also cooked chicken with a honey, soy sauce and spicy marinade..

My mum came round tonight and we had chicken in a white wine and cream sauce with rice - very nice........

I had too much chicken so may have chicken with peppers and couscous tomorrow night............

GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

Do you make your own cous cous or use a packet mix?
_________________

jolou39 · Posted: Tue Jun 02, 2009 5:36 pm Post subject:

tonight I am cheating and using a packet mix - but even then I add extra garlic or cumin and coriander to add a bit more of a zing!

GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

I love a good squeeze of fresh lemon juice over cous cous.

_________________

jolou39 · Posted: Tue Jun 02, 2009 7:43 pm Post subject:

I add some chicken which was in a garlic and oyster sauce.....yum!

GTB · Bushton Bushwacker Joined: 05 Jun 2007 Posts: 2206 Status:

The three birds which I shot last Saturday, 2 pheasant and one woodcock, were cooked this afternoon in a slightly different way than I normally do it. I picked the white pheasant and then drew it as per normal.

I then boned the bird out, taking the rib cage and back bone from the carcass, leaving the the only bones in the wings and legs. I then mixed the meat from the other pheasant and woodcock with some sausage meat, fresh thyme and sage, an onion and some salt and pepper. I then stuffed the original, boned out bird with this meaty stuffing and trussed it to suit. After an hour or so in the oven and another 15 minutes to "rest" my roast was done. Rather than take slices straight off the breast you can take the slices from top to bottom and not hit any bone.

The result was, in aesthetic terms, very good - it looked more like a terrine than a roast. Taste wise, it was also very nice but I think the ratio of sausage meat should be a little lower than what I put.

There is just about half of it left after my family and I had tea, so we will be having it cold with a bit of bubble and squeak tomorrow night.

_________________