What's for supper?

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- peanut butter and apricot jam sandwich
- cuppa soup, plus the piece de resistance
- 1x block of Simonsberg Blaaueberg blue mold cheese (strong) with a drizzle of honey.
 
Spinach and Feta quiche

But I think I put in too much spinach and milk because it ended up quite watery at bottom.

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Fried Chicken, potatoes and mac n cheese. Yes, yes, I know, too much carbs bla bla bla. Hubby's wishes plus unexpected guest.
 
Oxtail and butter bean curry. Was lovely. But I'd recommend slow cooking the oxtail for much longer than the time indicated in the recipe as it wasn't as soft as I'd have liked. I'd have given it another hour at least simmering in a pot to really loosen the meat.
 
cerebus said:
What do you use to marinate the chicken?
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At the moment, I just tend to fry up the chicken in loads of butter, with something I found in a jar at Food-Lover's called 'butter chicken spice', along with a dash of fish sauce, chilli powder and turmeric.
 
cerebus said:
Oxtail and butter bean curry. Was lovely. But I'd recommend slow cooking the oxtail for much longer than the time indicated in the recipe as it wasn't as soft as I'd have liked. I'd have given it another hour at least simmering in a pot to really loosen the meat.
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After step 3 I'd transfer browned oxtail to a pressure cooker and add about 3 cups of water and pressure cook on high for about 30-45 mins, even longer depending on the size of the tails. Then you'd continue with step 4. At step 5 use the stock from the pressure cooker instead of the water and thereafter adjust the simmer time to how soft you want them tails.
 
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