The Mock Turtle

Posted: **Sat Jan 01, 2022 7:26 pm**

Watcha got cookin’? This year, being 2022.

I’m one cabbage short of Jack Stein’s braised hake* with winter slaw-salad-whatever. https://www.rickstein.com/blog/braised- ... ter-salad/

*I’m also missing the hake & planning to use sea bass.

Posted: **Sat Jan 01, 2022 7:59 pm**

I just made a new recipe from a book I got for Christmas. Pumpkin mali kari from Meeta Sodha’s East. It was exactly what I wanted to eat and really easy.

Posted: **Sat Jan 01, 2022 8:01 pm**

I disagree with Jack Stein in general but the recipe looks nice. I’m sure one cabbage type will suffice!

Posted: **Sat Jan 01, 2022 8:03 pm**

What’s wrong with him? I think it needs the red & it’s the red I’m missing currently.

Posted: **Sat Jan 01, 2022 8:04 pm**

I got the latest Bosh book just before Christmas and dinner tonight was Swedish style meatballs in gravy with mash. It was good but not at all photogenic.

Posted: **Sat Jan 01, 2022 8:06 pm**

I took a photo!

Goin’ into 2022 like it’s 2012

EF526A45-A1CE-4C18-831F-DC62E5962A33.jpeg

Posted: **Sat Jan 01, 2022 8:13 pm**

Presumably Jack is related to Rick? I think I have that book, emma - D uses it a lot as he's trying to cook more veggie stuff.

Today I made a turkey mince version of this
ginger ground beef with lime and herbs, which I had seen on her youtube channel. Serve with rice and eat in lettuce cups, with kimchi or other toppings. Really nice and easy, but messy to eat. I added a finely diced carrot for veg content and we'll have leftovers with noodles and wilted pak choy.

Posted: **Sat Jan 01, 2022 8:19 pm**

He’s his son. I’ve seen the recipe done on tv a few time abs always meant to try it.

Posted: **Sat Jan 01, 2022 8:25 pm**

I’m also curious as to the jack stein disagreement? Just out of interest!

I cannot face cooking anything at the moment, but I’m sure I’ll get over that once Christmas over eating has worn off. I roasted a chicken today in a bid to get S to eat a proper meal, she’s had hers with two roast potatoes and peas, I think if I have anything it’ll be a sandwich. Mr is back on his steamed fish

Posted: **Sat Jan 01, 2022 8:34 pm**

It’s the nepotism thing.

Posted: **Sat Jan 01, 2022 10:14 pm**

emma_p wrote: ↑Sat Jan 01, 2022 7:59 pm I just made a new recipe from a book I got for Christmas. Pumpkin mali kari from Meeta Sodha’s East. It was exactly what I wanted to eat and really easy.

Thank you for this emma, I had this round a friends house a few weeks ago, she couldn’t remember the name of it and couldn’t pass the recipe on but now I know! I’m adding it to the meal plan for next week

Posted: **Sat Jan 01, 2022 10:27 pm**

I’m just finishing some batch cooking Spanish chicken stew and I’ve made a red Thai curry, using half a pack of chicken breasts reaching their use by in each. In contrast supper is the Yorkshire Prov cauli cheese soup, which also needed eating.

Posted: **Sat Jan 01, 2022 10:32 pm**

Squeak & I were talking about nepotism & whether it’s actually an emulation vs opportunity thing. I think it’s more complicated than a straightforward situation.

Posted: **Sat Jan 01, 2022 10:41 pm**

I did a veggie tagine, which we've mostly eaten, so no photo. We had it with giant couscous, and it was lovely.

Posted: **Sat Jan 01, 2022 10:59 pm**

The problem is most chefs are going to be off the back of someone else, that’s how they learn. Jamie was river cottage, Gordon off the back of that mad one whose name I can’t remember, so yes it’s his dad but good luck to him. I can’t say I’ve ever followed him but to go after a dad that famous takes guts.

Posted: **Sat Jan 01, 2022 11:01 pm**

Marco Pierre white! That’s who I meant.

Posted: **Sat Jan 01, 2022 11:38 pm**

absley wrote: ↑Sat Jan 01, 2022 8:13 pm Presumably Jack is related to Rick? I think I have that book, emma - D uses it a lot as he's trying to cook more veggie stuff.

Today I made a turkey mince version of this
ginger ground beef with lime and herbs, which I had seen on her youtube channel. Serve with rice and eat in lettuce cups, with kimchi or other toppings. Really nice and easy, but messy to eat. I added a finely diced carrot for veg content and we'll have leftovers with noodles and wilted pak choy.

This sounds so good. I also have turkey mince rather than beef in the freezer so shall copy you.

Posted: **Sun Jan 02, 2022 2:04 pm**

I love this thread title

Posted: **Sun Jan 02, 2022 2:43 pm**

Ottolenghi Vietnamese salad to use up the leftover rib eye from NYE. So good and the perfect first outing for my new Heath bowl

Posted: **Sun Jan 02, 2022 2:49 pm**

Chicky wrote: ↑Sat Jan 01, 2022 10:14 pm
emma_p wrote: ↑Sat Jan 01, 2022 7:59 pm I just made a new recipe from a book I got for Christmas. Pumpkin mali kari from Meeta Sodha’s East. It was exactly what I wanted to eat and really easy.
Thank you for this emma, I had this round a friends house a few weeks ago, she couldn’t remember the name of it and couldn’t pass the recipe on but now I know! I’m adding it to the meal plan for next week

I love that Chicky! It’s definitely going to be something I make again.

The Mock Turtle

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