What are you eating and drinking tonight?

[Worthy4England]

^^ All work and no play makes Jack a dull boy...

[Burnden Paddock]

Rosso's again on Wednesday evening with a beautiful Portuguese girl. All work, sadly. Doh!

For her? You dirty, dirty man!!

[boltonboris]

Rosso's again on Wednesday evening with a beautiful Portuguese girl. All work, sadly. Doh!

For her? You dirty, dirty man!!

[boltonboris]

Tell her the Fish Fingers are amazing and start sniffing your hand

[Dominic M]

I'm making Chicken Marsala (with extra mushrooms), steamed rice, and asparagus. Including a romaine, radicchio, spinach, and sunflower seed salad mixed with extra virgin olive oil and vinegar.

I had the day off today and spent the better part of my morning looking for something I could make for dinner tonight. When i saw the pic and the recipe for the Chicken Marsala, and that it had great reviews from others.. I knew it was what I was making for tonight!!

Here is the recipe if you are interested...

4 small boneless skinless chicken breast halves
1 tablespoon oil
1 1/2 cups sliced mushrooms
1 small onion, chopped
1 clove garlic, minced
1/3 cup dry Marsala wine
2/3 cup chicken broth
1 tablespoon cornstarch
1/2 teaspoon salt

Cook chicken in hot oil in large skillet on medium heat until browned on both sides. Move chicken to side of skillet. Add mushrooms, onion and garlic to other side of skillet; cook and stir until mushrooms and onions are tender but not browned.

Add wine; bring to boil. Mix broth, cornstarch and salt until well blended. Add to skillet. Bring to boil, stirring constantly. Reduce heat to low; cover. Simmer 10 min. or until chicken breasts are tender and no longer pink in centers (170 degrees F). Meanwhile, cook rice as directed on package.

Serve chicken mixture over rice.
I had ordered St John's Wort from http://www.supplemented.co.uk/collectio ... -and-sleep" onclick="window.open(this.href);return false; to aid with my sleep. Looking forward to dread vivid

[Burnden Paddock]

You were doing so well until that last sentence. Thanks for the recipe though!

[thebish]

Serve chicken mixture over rice.
I had ordered St John's Wort from http://www.supplemented.co.uk/collectio ... -and-sleep" onclick="window.open(this.href);return false; to aid with my sleep. Looking forward to dread vivid

hahahahahah!! bravo my man - very subtly done!

[Bruce Rioja]

Four of us went to the highly recommended Levanter in Rammy last night and left extremely disappointed. Tiny portions of average-at-best tapas at £5.50 - £6.00 per pot. The house Tempranillo's nice, as it should be at £17. Won't be rushing back, I'm afraid.

[Bruce Rioja]

Christmas Dinner. Normally we all decamp to mum's, but she hasn't been well of late and was rushed in again on Friday evening. As such I've volunteered to put Christmas Dinner on this year for mum, dad and older bro'. The problem is - I don't know where to fecking start!

[Worthy4England]

Christmas Dinner. Normally we all decamp to mum's, but she hasn't been well of late and was rushed in again on Friday evening. As such I've volunteered to put Christmas Dinner on this year for mum, dad and older bro'. The problem is - I don't know where to fecking start!

Turkey...

[LeverEnd]

Morrisons!

Hope your mums ok mate.

[clapton is god]

Christmas Dinner. Normally we all decamp to mum's, but she hasn't been well of late and was rushed in again on Friday evening. As such I've volunteered to put Christmas Dinner on this year for mum, dad and older bro'. The problem is - I don't know where to fecking start!

Good lad!

Keep it simple would be my advice. Chicken, roasts, parsnips and sprouts. Keep the wine flowing. Can't go wrong.

[Bruce Rioja]

Girl Friday's informing me that a foil tray can be bought from Tesco that contains all the roastable veggies - I need to check that out. Also - A 'turkey crown' which is apparently the breast meat and involves less fannying about. It's looking less daunting now

[BWFC_Insane]

Turkey is easy and you miss out with a crown.

Simply a case of timing and basting.

[Bruce Rioja]

Turkey is easy and you miss out with a crown.

Simply a case of timing and basting.

Fannying about, then?!

[TANGODANCER]

Turkey is easy and you miss out with a crown.Simply a case of timing and basting.

Not so Insaney. Turkey crown is all prime meat and is usually plenty enough for a family meal with some to spare (depends on the size you buy, obviously). Easier to cook, no waste and you're not messing about for days with a great greasy lumpy carcase and a load of bones and getting fed up with turkey with everything to use it up. This info sanctioned by the chief chef (the wife).

[BWFC_Insane]

Turkey is easy and you miss out with a crown.

Simply a case of timing and basting.

Fannying about, then?!

It isn't that bad. Season turkey.

Put in pre-heated oven at 220 for about 10 minutes.

Take out, cover breasts with streaky bacon. Put back in at 160 (or maybe even lower) for a couple of hours (depending how big it is) basting every half hour or so.

You can go to the bother of stuffing flavoured butter under the breast skin too if you like but that would constitute fannying about.

[BWFC_Insane]

Turkey is easy and you miss out with a crown.Simply a case of timing and basting.

Not so Insaney. Turkey crown is all prime meat and is usually plenty enough for a family meal with some to spare (depends on the size you buy, obviously). Easier to cook, no waste and you're not messing about for days with a great greasy lumpy carcase and a load of bones and getting fed up with turkey with everything to use it up. This info sanctioned by the chief chef (the wife).

Prime meat? Prime meat? There isn't any dark meat on a crown. It is all breast.

The prime meat is the leg meat.

[Abdoulaye's Twin]

Turkey is easy and you miss out with a crown.Simply a case of timing and basting.

Not so Insaney. Turkey crown is all prime meat and is usually plenty enough for a family meal with some to spare (depends on the size you buy, obviously). Easier to cook, no waste and you're not messing about for days with a great greasy lumpy carcase and a load of bones and getting fed up with turkey with everything to use it up. This info sanctioned by the chief chef (the wife).

Yes, the prime bit that has little flavour. Get the whole thing, shove a shed load of butter under the skin to baste and cook the fecker according to weight. You can then make some proper stock, shit loads of soup and turkey curry with the leftovers. What's not to like?

If you want easy, then score an invite somewhere for Chrissy dinner, or if in Dubai get one of the hotels to deliver the lot ready to eat

[Burnden Paddock]

Turkey is easy and you miss out with a crown.

Simply a case of timing and basting.

Fannying about, then?!

It isn't that bad. Season turkey.

Put in pre-heated oven at 220 for about 10 minutes.

Take out, cover breasts with streaky bacon. Put back in at 160 (or maybe even lower) for a couple of hours (depending how big it is) basting every half hour or so.

You can go to the bother of stuffing flavoured butter under the breast skin too if you like but that would constitute fannying about.

Bruce - He means the turkey breasts, not yours!!