The art of Cooking

Discussion in 'Bulletin Board' started by Hooky feller, Apr 4, 2020.

  1. kestyke

    kestyke Well-Known Member

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    What are potato fondants?
     
  2. ark

    ark104 (v2) Well-Known Member

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  3. JamDrop

    JamDrop Well-Known Member

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    We had a ‘Sunday dinner’ last night as the whole chicken had yesterday’s date on it and we didn’t fancy freezing it, potatoes needed using so roasted them and used the last of the flour in Yorkshire puds.

    What would you recommend we use the other half of the chicken for? We were thinking of doing a curry but I’m open to suggestions. (We also have both legs left but I already have a plan for them). We went with Bisto gravy though (also needs using up by end of May), not made with juices.
     
  4. pompey_red

    pompey_red Well-Known Member

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    2 of you and you only ate a quarter of the chicken! :)

    We do a chicken and chorizo pasta bake or a chicken and broccoli lasagna with a white bechemel sauce not Tomato, the second one is a bit more fussy to do but you can just buy the sauce too
     
  5. kestyke

    kestyke Well-Known Member

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  6. JamDrop

    JamDrop Well-Known Member

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    It does sound tight when you put it like that but there was plenty of meat. The chicken and broccoli lasagna sounds nice, I’ll see what Will fancies later.
     
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  7. pompey_red

    pompey_red Well-Known Member

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    Im just fat! roast chicken is just a great comfort food, Sunday dinner, with chips, with a salad, it’s just perfect
     
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  8. Mr Badger

    Mr Badger Well-Known Member

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    Oh no... another can of worms just opened !!!
    Salad with hot food.
    Never in a million years, surely !
     
  9. pompey_red

    pompey_red Well-Known Member

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    roast it and let it cool!
     
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  10. Don

    Donny-Red Well-Known Member

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    Lasagne with salad
    Warm meat, new potatoes and salad
    Beer can chicken, couscous and salad

    the list goes on.

    but whilst I’m here, lasagne with chips? People should be flogged, and the UK catering industry is to blame.
     

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