What's for Dinner?

[Pathca]

Enjoy it Veem,the first next year will be very special if you have had to wait for it

[suein56]

Tonight we're going into Confolens for what might be the last fish and chip meal of the year. They can't use their small indoor seating area during Covid (no ventilation) and this will perhaps be the last evening when it's warm enough (just) to sit outside. After this it will be takeaway only and we're just a little too far away for that without the batter becoming soggy on the way home.

I just love fish and chips .. but they have to be made using fresh, fresh fish and good chips.
When we used to go to the neighbouring village fishn'chips shop in Lincolnshire in the UK I used to put the lot (separating the fish from the chips) into the oven at home for about 10-15 mins .. result crispy fish with no more soggy bits and super hot chips.
Yum yum

Edit : Forgot to say .. hope your fishy meal went well.

[Doug]

Bangers and mash today.
We got talking about what we had for dinner when kids and it came up.
Being as Id'e got some of our own made saugages out to make the usual sausage savoury, why not have a bit of nastalgia, so its.

Give us a bash of the bangers and mash me muvver used to make.

[Veem]

The fish and chips were great - as always. They use fresh potatoes and the fish is amazing. We always have haddock and it flakes in the way that nothing but very fresh fish does. Washed down with a glass of white wine. Lovely.

[Blaze]

Not dinner, but breakfast !
We went to Jersey for the day yesterday and on the advice of a French friend, went to Rosie's Tea Shop in St Helier for breakfast. Fried eggs, bacon, baked beans, tomatoes, hash browns, sausages and mushrooms. I had the veggie version and, of course, a nice pot of tea and it was superb !

[MAD87]

I like good fish 'n chips. A French couple started selling them here outside U on a Saturday morning - the fish was 10/10 but the chips 0/10. I've never really been a chip eater, 3 or 4 will do me fine if they're crisp and golden, but those were soggy and greasy.
Nothing ever seems to taste quite as it did in my youf, but I once had exceptionally good F&C at Southampton Airport, properly served with a dish of mayo!

Back to the future: I'm making pastryless quiche for lunch (if I can find the recipe).

[Blaze]

The best fish 'n chips we've had in France (apart from what we do ourselves) was in Penmarc'h, in Finistère at a restaurant called Lak Atao. Really scrummy, worth 20/20 !

[Spectrum]

When we lived in the Uk we had two chippys that was still using dripping and the ranges were coal powered, there was always long queue's. In Holmfirth there is the famous "Compos" we knew the original owners of it Margret and Neil think they sold out many years ago.

[ExMontpelliérain]

Very traditional roast beef & yorkies, plus trimmings (including smoked garlic butter roast cabbage). Only non-trad aspect is I use a low temperature roasting (80 C) technique for the beef, then sear/caramelise on the hob when the internal temperature reaches 60-65 C.

[Liz]

Tonight for starters I'm doing smoked a mackerel salad with beetroot, a shallot & beetroot dressing, greenery and horseradish cream blobs around the edge (though it probably won't look like the pic on the recipe)
Then roast leg of lamb spiked with garlic, with red wine gravy, roast spuds & parsnips, spiced red cabbage & apple, yellow carrots & peas.
For pud butterscotch cake with creme fraiche & ice cream (either or both, but they will all go for both I bet!)

Champagne for apéros, an Alsace Riesling with the mackerel, a Beaujolais with the lamb and a Bergerac Rosette with the pud. Hic.

That's not a normal Monday night supper for us I hasten to add, and I'm not just doing it for the two of us!