I bought myself a Lebanese cook book over Christmas so tonight my partner and I will eat Baba Ganoush followed by snapper marinated in pomegranate molasses and olive oil with lemon and lime rice with cardamon, split chick peas and mustard seeds and tomato and coriander sauce with roasted flaked almonds and a bottle of a very decent Portuguese red given to me by a wine dealer here in London. If that all fails it's fish and chips!

Friday night its curry

Don't know, I'm waiting for my Dad to have a cataract done so it might be a raid on the chippy depending on how long it takes!

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Leo David wrote:...Lebanese cook book...Baba Ganoush...

Sounds wonderful!

Crêpes jambon-gruyère here, with home-made frites and a big-nosed Burgundy, some of which is marinating the beef for a Bourguignon at the weekend!

Meatballs and tagliatelle tonight


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Slow cooker is on. Boeuf Bourguigon is in.

Simple chicken, coconut, ginger and lemongrass stirfry served on a bed of fresh egg noodles. Washed down with a glass or two of a 2007 Bacchus.

Bloody Mary beef with greens and horseradish mash.

Saturday night takeaway.

a healthy lamb doner kebab with salad of course. and loads of chili sauce

Amor Vincit Omnia wrote:

Leo David wrote:...Lebanese cook book...Baba Ganoush...

Sounds wonderful!

Crêpes jambon-gruyère here, with home-made frites and a big-nosed Burgundy, some of which is marinating the beef for a Bourguignon at the weekend!

Thanks Steve. It turned out rather better than expected. Your Bourguignon sounds damned good. I do love a hearty slow cooked stew with wine or ale especially on a wintery day. Back down to earth tonight with cheese (a stringy comte) on sourdough toast and a small glass of red left over from yesterday.

Amor Vincit Omnia wrote:

Leo David wrote:...Lebanese cook book...Baba Ganoush...

Sounds wonderful!

Crêpes jambon-gruyère here, with home-made frites and a big-nosed Burgundy, some of which is marinating the beef for a Bourguignon at the weekend!

Have you tried Chateau Musar? It's a Lebanese red with tobacco overtones........first tried it at a tasting menu at Cameron House and have ordered it occasionally since. The smokiness goes well with some spicy dishes, and even offsets tart fruits.

nathanclarinet wrote:Bloody Mary beef with greens and horseradish mash.

And Nurofen?

Free range, corn-fed chicken with streaky bacon, new potatoes , broccoli, carrots, in a mushroom gravy; served with a McLaren Shiraz.
Pudding: ice cream for the kids.

jambalaya.

Pork belly may feature. let's see what inspiration comes from Sat kitchen!