What did you cook or eat today (September 2020)?

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Not the beach restaurant we planned, but the food was good: mixed grill​
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And squid and chips​
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Breakfast: two fried eggs plus 3 fried quail eggs, sunny side up, in butter. With cheddar cheese and microgreens atop.
Lunch: Lamb heart simmered in leftover tomato sauce from another recipe I made a few days back, with the addition of curry leaves.
Dinner: To be determined. There's one heart left which may find a use, or ... who knows?
 
rascal said:
I thought it was a bit wet, I even thought about adding flour to bulk it up. I have to find the original recipe. But as an aside the satay sauce recipe was a big hit. Taste wise. I froze it.

Russ
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I don't think adding flour to the inside would have been a good idea, I think might have made a sort of wet, floury paste? Not sure. I think breadcrumbs retain their texture a bit better and don't clump the way flour does when you blend them in.
 
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Chicken burger that my wife's work serve up. She bought me one home to try. I just rang her and said It was disgusting. I threw it out for the birds. One small chicken pattie (processed) a micro piece of lettuce, micro squirt of mayo. And a bun. I said it looked like it was made for a 5 yo. My wife is trying to sort the kitchen chef out. Serve better meals etc. really my 11 yo granddaughter could make better.

Russ
 
rascal said:
Chicken burger that my wife's work serve up. She bought me one home to try. I just rang her and said It was disgusting. I threw it out for the birds. One small chicken pattie (processed) a micro piece of lettuce, micro squirt of mayo. And a bun. I said it looked like it was made for a 5 yo. My wife is trying to sort the kitchen chef out. Serve better meals etc. really my 11 yo granddaughter could make better.

Russ
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Maybe they should hire you!
 
Mountain Cat said:
Breakfast: two fried eggs plus 3 fried quail eggs, sunny side up, in butter. With cheddar cheese and microgreens atop.
Lunch: Lamb heart simmered in leftover tomato sauce from another recipe I made a few days back, with the addition of curry leaves.
Dinner: To be determined. There's one heart left which may find a use, or ... who knows?
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Other than in haggis I don't think I've ever eaten lambs heart, and I certainly haven't cooked it. Being mainly muscle I assume that's it's quite tough and in need of slow cooking?
 
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