Comfort Food

[jacey]

I realised when I posted my bit about the vegan food at Milford that I'm such a typical product of my post-war Yorkshire upbringing that my comfort-zone, food-wise is fairly limited, however lest you think meals chez-Jacey consist of nothing by meat and two veg a typical autumn/winter week at our house might include (but not exclusively) any of the following:
1) roast dinner - i.e. chicken or roast gammon ham (sometimes roast beef but not as often) with roast potatoes, carrots, cauliflower or broccoli, Yorkshire pudding (because Best Beloved loves it) and gravy
2) stir fry chicken - heavy on the chinese veg and light on the chicken - with a chow mein (or similar) sauce
3) fish and chips (home made) or oven baked fish (maybe salmon or sea bass or, if I'm feeling rich, arctic ice fish)
4) Thai green curry (mild) or mild Indian curry made with potato and cauliflower; sometimes with chicken sometimes just veggie
5) slow braised pork steak with gravy
6) casserole with beef or chicken and lots of vegetables with tomato, garlic and red wine (a one-pot meal)
7) sausage (made by local butcher) and mash
8) lamb mince stew with leeks, potatoes, carrots, and anything else that's in the fridge
9) Italian style meat and tomato sauce served with pasta of some sort - maybe as a lasagne or a spag. bol.
10) liver and onions in gravy
11) tuna and rice bake
12) cabbage and leek casserole.with pork chop or chicken thighs slow baked on top (another one-pot meal)
13) cauliflower cheese with bacon
14) omelette (I meak great omelette - very light. Plain or with a variety of fillings - most often cheese)
15) stuffed chicken breasts wrapped in bacon and oven cooked in 'parcels'

Veggies include: mashed potato and swede (together or separate), boiled potato, baby new potatoes, (and very occasionally frozen oven chips), carrot, cabbage, cauliflower, broccoli, onion, leek., green beans, peas beetroot (roasted, yum), sprouts (in season) and sometimes sweet potato. I will put courgettes and tomato and occasionally very small amounts of squash in some specific dishes, but not often and I tolerate the squash barely. I won't ever use aubergines or peppers of any description. And I always cook with salt. I especially can't eat potato cooked without salt - adding it afterwards is not the same.

Plus I make my own bread and I make a wide variety of soups, both veggie and meaty, chunky and blended.

Comments

[maeve-the-red.livejournal.com]

I was going to risk being shot down in flames and post, on your original Milford entry, something to the effect that Trigonos made a nice change for me, as my no-meat diet was considered normal for once, rather than being awkward and/or leading to being told to 'pick the meat bits out' (something which doesn't happen often these days, thank gawd).

Anyway, I didn't. Except, um, I just did, here. Sorry.

Assuming you're still speaking to me after that, can I book my meals now for the next time we stay at the Birdesdge Hilton? We'd like to start with the soup (I have fond memories of your soup) then I (or we if himself is there) would like to order number 3 (himself particularly likes this one), number 11 and number 14. And don't forget you can rely on my to drink any left-over booze.

Alternatively, you tell me to camp in the effing garden and cook on a primus stove for being such a cheeky sod.

[birdsedge.livejournal.com]

Nope, I don't do shooting down in flames.

Besides, meat is not the real issue. You know that part of the problem for me at Trigonos was not the lack of dead animal, but purely the fact that the food wasn't to my taste and wasn't particularly easy on my digestive system. I don't love meat so much as I dislike many vegetables.

I'm always happy to cook veggie food for veggie friends (though, oddly enough, veggie friends don't often do the same for me* - go figure!) And I'll make sure I have your number 3, 11 and 14 ready for when you come up (at Easter if not before).
:-)
You'd be fine at the moment because I have a big pan of leek and postato soup on the go in the kitchen.

And I'll remember not to cook Quorn at Easter because bluehairsue is allergic to it. So that weekend I'm going to have as houseguests two vegetarians and four omnivores one of whom can't eat the staple I often use when I have veggies as guests

I'll cope!
:-)
The company is more important than the menu - which is ultimately why I'll keep coming back to Milford.

And I do appreciate how tricky it can be for vegetarians or anybody with dietary restrictions (allergies, intolerances etc.) I've had my share of dramas about getting food suitable for diabetics before I got myself so well balanced.

(*Of course I know you can deal with meat if you have to, even though you don't like it.)