The 'Here's what I had for dinner last night' thread - Part I

Mellor

fillet steak, brocolli, and buk choi

neuro-praxis

Goat's cheese and caramelised onion tarts with balsamic dressing.



Then we had marinated king prawns with broccoli, mange-tout, bean-sprouts and noodles, in a sesame-honey-soy sauce. Nothing to look at but very tasty.

Asphyxia

I just had bangers and mash made by my lovely mammy

Edgedinblue

Just made teriyaki chicken and egg fried rice

Minder

foodaholic wrote: »

That is sooo class Minder deffo gonna give that a go. How did you find that recipe

Didn't follow a recipe as such. I'm cooking for the extended family this Christmas and I wanted to make some galantine of chicken with different stuffings/fillings as a practice run. The fennel/leek/chicken mousse was just an experiment that thankfully worked. Although I did google chicken mousse recipes to see if they needed egg.

foodaholic

Well im dying to get my hands on a chicken to de-bone it now. Cant wait to give it a go. Thanks Minder

Swampy

Minder wrote: »

Galantine of chicken - I boned out the chicken Pepin style and used the small fillets to make a mousse with softened fennel, leek and cream. I piped that into the chicken and rolled it up then made a foil parcel of the bird - added some olive oil and salt. Roasted for 50 minutes, rested and coloured in a pan with a little butter. Served with a tarragon & cream sauce made with the juices from the roast - some boiled spuds and fresh spinach.

Thinking of cooking 2 or 3 of these on christmas day along with a small turkey - dinner for 17.

That is a great video!!!

neuro-praxis

Last night we had spinach and ricotta lasagna with salad, garlic bread and coleslaw. I really missed the meat!

kylith

Last night OH cooked a spag bol of mince, sausages, bacon and white pudding. It was blooming lovely.

neuro-praxis

Good old fish and chips. 3 bean chilli and all the trimmings tonight.

5unflower

A very warming, very tasty, home made chicken noodle soup with lots of ginger, chili, and other goodness.

Asphyxia

I had lovely chicken fillets last night, tonight it's fish and chips

Edgedinblue

Had a spicy chicken wrap, have some of the chicken mix left. so might have it with some fried spuds later on

meallat

Dominoes Pizza - veg supreme...OH YEAAAHH

kylith

Leftover Mac n' Cheese; the remains of a roast chicken, some leftover lardons, mixed with penne and cheese sauce. Lob it in the oven for 15 mins, great stuff.

Miaireland

John Dory, bread and peas

Edgedinblue

Tonight i'm having either chilli alla pasta, or chilli alla spuds, or chilli alla rice... depends on how im feeling later! either way, love an aul bowl of chilli!

Asphyxia

Peppered beef staked some creamy mash and veggies... nom nom nom

mike65

Rashers, beans, mushrooms, eggs and chips. Simple fare

squeakyduck

I am as full as an egg right now. Scrambled eggs for dinner, some frankfurter sausages mixed in and 4 slices of toast, NOM NOM NOM

Getting there

Jut had a Thai basil chicken with rice. Lovely.

I fried the chicken with garlic ginger and onion, then the sauce was made with coconut milk, rice wine vinegar, soy sauce and fish sauce. Added shiitake musherooms, spring onions and loooads of torn basil. Yum yum

Cavehill Red

For tonight's dinner, I had the last of the curry from last night. Plenty of chicken, mushrooms, bell pepper and green onions fried in my own curry paste (cumin, turmeric, a little chili, garam masala, cracked peppercorns, coriander powder, root ginger, all ground up with a pestle and mortar) then a tin of plum tomatoes added to bulk out the gravy.
Served tonight with the best Norn Iron tatie farls because I'm out of Nan bread!
The reason for leftover dinner is because I needed to get an early start on tomorrow night's nosh. I'm doing a slow roast five spice duck, so the plan was to marinade it today and get the gravy started (diced giblets, celery, onion all fried in butter till they begin to caramelise, then added to water to make a stock).
The duck will get about 2 hours on 120F to render some of the fat for future roast potato ventures, then will go back into the oven tomorrow for a blast of heat before serving.

the beer revolu

Cavehill Red wrote: »

The duck will get about 2 hours on 120F to render some of the fat for future roast potato ventures, then will go back into the oven tomorrow for a blast of heat before serving.

I think the duck would need more like 3 hours at that temp to be tender and coming away from the bone. I reckon 2 hours would fall between the stools of slow cooking and fast roasting.



Having not posted here for ages, I thought I'd share my feast for 17 people last night.
I did a tomatoey mutton stew served with baked potatoes and roast carrot, parsnip, beetroot, shallot and shed loads of roast garlic.
I asked others to arrange dessert so they brought M&S Yule logs and Lemon Meringue roulade - (I was not impressed but hid my disappointment bravely).

Then a big Irish cheese board.

Asphyxia

Yummy golden roasties with some veg and breaded cod drizzled with gravy

Edgedinblue

more chilli!! i think i need to stop eating chilli so much these days, ive had it at least 3 times a week for the last month or 2

S.R.F.C.

Potato cake with fried egg on top and some grated parmesan.

mike65

Chicken and dumplings uber-winter vegetable broth, makes note to make the dumpling smaller next time (they expanded like crazy!)

The Hill Billy

As we are more or less snowed in here in DCN I've tried to be clever with my grocery purchases this week. I got a huge chicken for dinner last night. I roasted it with tons of veg. It was my first roast dinner in ages & was a real treat.

I stripped the carcass & used the remaining veg for a chicken & roast veg pie due out of the oven any minute now. The carcass & some fresh veg went into making a broth that we'll be having for lunch after sledging tomorrow morning.

Asphyxia

Battered cod and chips

UCD AFC

I had roast beef, roast potatoes and lots of gravy. Some little greens aswell. Yum :pac: