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

UrbanSea

What's Havarti like Spadina?

Acoshla

It's nice, quite a harmless cheese, not a very strong flavour but lovely. The cheeses we used in the sandwich place were provolone, cheddar, havarti and swiss, and it was always my favourite for grilled sandwiches, not stringy like the provolone and sliced quite thinly it gives just the right amount of cheese and flavour without being too strong like the cheddar.
We used to do some strange wrap/sandwich combos so I thought it worked best with strong flavours like Russian Beets, hummus, etc.

http://en.wikipedia.org/wiki/Havarti

joseph brand

Fish fingers on toast with an easi-single and a generous helping of FRANK'S RedHot Sauce. :)

John Mason

Red wine beef stew served in a loaf of ale bread

http://boards.ie/vbulletin/showpost.php?p=70751269&postcount=16

Tayla

Vodkat wrote: »

Had Jamie Olivers Chicken pie.... Was amazing! Never tasted a pie like it before.

Which recipe book is that from?

clouds

Last night - greasy old scampi and chips in the pub. And a slurp of Himself's stout which was the best bit of the whole meal. (Am expecting and only allowed the odd slurp) But they gave the child a bowl of mashed potatoes with a ladle of soup over it. That was gorgeous.

Jammi

Just after seeing that that website for Masterchef Ireland has gone live. Doesn't look too shabby, but not what we thought it was.

www.masterchef.ie

Honey-ec

Spadina wrote: »

too strong like the cheddar.

Blasphemer!!!

Asphyxia

I made fajitas for dinner tonight

fiacc

Butternut Squash, Gorgonzola and pancetta pie.. Yummy!

Lornen

Buckwheat spiked with black pepper, lemon juice and hot sauce with some pork tenderloin that was marinated in some honey, brown sugar, lemon juice and cayenne pepper.

The glaze was gorgeous. My mother is an actual saint.

Getting there

I baked a portobello mushroom topped with feta, cherry tomato and parsley.

Some chicken breast cooked in a creamy white wine sauce

And a salad of watercress, rocket and baby spinach with a pesto-y balsamic vinegar dressing and some crumbled feta.


(Guess who had to finish the feta today!)

Minder

Lornen wrote: »

Buckwheat spiked with black pepper, lemon juice and hot sauce with some pork tenderloin that was marinated in some honey, brown sugar, lemon juice and cayenne pepper.

The glaze was gorgeous. My mother is an actual saint.

Lornen, would you please give us a quick run through preparing the buckwheat. I have a bag of it in the cupboard, but have never used it before.

Lornen

Minder wrote: »

Lornen, would you please give us a quick run through preparing the buckwheat. I have a bag of it in the cupboard, but have never used it before.

Hey, I have never used it before but what I did was prepared it like I usually prepare couscous.. I did wing it however. I measured out 60g of the bulgar wheat, tossed it into a pan and put cayenne pepper and black pepper in on top of it. Then I added boiling hot water, I didn't measure it, but it was about an inch over the level of the bulgar wheat. I then stirred it on medium heat until the water was absorbed. Then I mixed in some lemon juice and some hot sauce, only a pinch of either though. There it is! Easy peasy and alot more hearty than couscous. I didn't feel the need for a stock or anything with the bulgar wheat. It doesn't have loads of flavour, but it's alot more pleasant than plain couscous. If you got some marinated meat and shredded it, as well as roasted off a few cashews and threw in some sultanas I'd say you'd get a pretty sweet biryani style dish, spice it up to your taste!

Hope that helps somewhat.


EDIT: I'd recommend you don't stray from the bulgar wheat and stir it alot. I turned my back on it for a few seconds and some bits stuck to the bottom of my pot, temp was as low as it could go too. So I'm not really sure what I was doing wrong. Shouldn't take more than 10 minutes to make anyway.

Minder

Confused. Was it bulgar or buckwheat?

Lornen

Minder wrote: »

Confused. Was it bulgar or buckwheat?

AH. You got me. I always confuse the two and it seems I have done it again, I was using bulgar wheat not buck wheat, buck wheat different all together! Totally my bad.
I think buckwheat takes a little more water and a little more time than bulgar wheat, but they can be substituted in place for one another in alot of recipes so, I don't think the cooking would differ too much to bulgar wheat cooking.

Sorry again for my slip up!

Minder

No bother!

The buckwheat in my cupboard looks at me with deep resentment every time I ignore it in favour of some other carb. Maybe one day...

Dinner tonight was poussin with lemon, asparagus and sweetcorn, sweetcorn polenta and a pistachio paste. The paste was made with orange zest - I only had seville oranges (also had raw garlic in it). My mouht feels like its made of sherbet.

neuro-praxis

Tonight my mate was cooking and we had was stuffed and rolled leg of lamb, honey and mustard sausages, roasted garlic mushrooms, roast potatoes, steamed carrots and gravy. Lemon drizzle cake and banoffee for dessert (I made those).

S.R.F.C.

Fiacc that looks lovely!

Had some 'what's in the house' dinner that probably turned out to be a moroccan type dish. Mince spiced with cumin, coriander, cinnamon and paprika and cooked with some onions, red sweet pepper and apricots. Had it with some ginger/mint cous-cous. Topped with some toasted flaked almonds. Was quite nice.

Captain Darling

Chicken fajitas, no pic because it looked like a food massacre, my presentation was a bit shiiiite. Crammed two tomatoes into it.

Plenty of sour cream. Nyom, nyom.

mike65

Taglitelli (sp!) with Salmon in cream and grated cheese.

psycho-hope

short crust pastry topped with goats cheese, some ham and ballymaloe relish:D

Novella

Tonight we had homemade beef burgers with mushrooms and pepper sauce and creamy mashed potato. Was so good.

reallyrose

Nutella .. with a spoon! \o/

I didn't have a good day. -_-

Minder

A big ribeye split two ways, boiled spuds and purple sprouting broccoli with a chilli and anchovy sauce.

S.R.F.C.

Pork and leek sausage with spiced lentils made with leeks and pepper.

kylith

Pork chops in a tomato sauce, with rice. Not bad, but the chops were a little dry.

Edgedinblue

having a mix mash tonight of chickpeas, kidney beans, sweet potatoe, carrots, peppers, onions and red lentils. all mixed together with either red thai curry paste or madras paste and coconut milk. nom nom nom...i hope!

Getting there

last night was lardons, chicken and mushrooms in a tomato and basily, oregano-ey sauce and fresh egg taglietelle and the cheesiest garlic-iest bread I could make.


Still waiting for inspiration for tonight

squeakyduck

I had scrambled eggs and toast last night after my run! Was lovely and tasty!

Trying to decide what I want for dinner tonight.....I'm getting quite hungry!