On 19th, 20th & 21st December, This was Dinner…
A visit ot the in-laws was the order of this weekend.
On the way down I had a Macdonalds which must be the first time in about six years. They are not up to much are they? It filled a hole I suppose.
When we arrived on Friday we popped for a couple of drinks and then had a Chinese takeaway. I like having this at their’s as Mr S isn’t bothered about crispy duck but his Dad is so I always get to have it.
It’s safe to say the puppies were very happy to see us. The chances of us getting one in the new year are increasing.
On Saturday we went to see Paddington the Movie with our niece. What a great film! I thoroughly enjoyed it. We met up with Mr & Mrs S (snr) afterwards in Cafe Rouge where I ended up with another burger but this time, this one was quite impressive if a little expensive.
We had party food later that night.
On Sunday we had a huge ‘Christmas Dinner’ before having to go and get a train home. That was hard – all I wanted to do was sleep!
I suppose this weekend was the beginning of Christmas Indulgence
On 22nd December 2014, This was Dinner…
I was tired and a little bit grumpy today so didn’t take a photo of what turned out to be a delicious soup/stew.
- Cut half a chorizo into small chunks
- Cut the other half into slices
- Finely chop a red onion
- Finely chop a garlic
- Finely slice some savoy cabbage leaves
- Drain some butter beans
- Chop some parsley
- Get oil, vegetable stock and seasoning ready
Heat a pan and cook the chorizo slices on either side then remove from the pan and set aside.
Cook the chorizo chunks for a few minutes, add a little oil if required and then add the onion and garlic. Cook for a few minutes.
Add the butter beans and a little stock then cook for a few more minutes. Season well.
Add the cabbage and the remaining stock then pop the lid on and cook until the cabbage is done.
Serve with a scattering of parsley and the chorizo slices and some lovely crusty bread to mop up that lovely liquid.
Inspired by a Saturday Kitchen Cookbook recipe. This is one of those dishes you could throw anything in.
On 23rd December 2014, This was Dinner…
I dug out an old Mary Berry cookbook for these fajitas with a radich pico de gallo. I was starting to get a bit panicky by today that I wouldn’t have everything done for Christmas Day.
- Cut a nice piece of rump into strips
- Juice an orange
- Juice a lime
- Crush a few garlic cloves
- Get Tabasco & seasoning ready
Mix everything together and pop in the fridge to marinate for as long as possible.
- Dice an avocado
- Juice a lime
- Dice some tomatoes
- Roughly chop some radishes
- Slice some spring onions
- Chop come chillies
- Get Tabasco, tortilla wraps and seasoning ready
Combine the tomatoes, radishes, onions, chillies, lime juice and salt. Cover and pop in the fridge until ready.
Pop the steak in a hot pan and cook to your liking in batches. Cover with foil.
Warm the tortillas. Serve the meat on the tortillas with some of the pico de gallo, a dollop of sour cream and some avocado.