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

Faith

honey-ec, can I have your recipe for spinach and ricotta cannelloni please?

The Sweeper

Roasted whole leg of lamb with all the trimmings. Full now...

smiles302

Roasted whole leg of lamb with all the trimmings. Full now...

What counts as all the trimmings with a roast lamb? I've only recently got into doing a Sunday roast =D
Have a leg of lamb in the oven roasting at the minute, with roast potatoes, carrots and parsnips. Gonna do gravy and mint sauce while it is resting

House smells of rosemary

Fajitas!

Lovely pork belly with a light paprika & chili rub. And nothing else.

leahyl

trackguy wrote: »

Burger and Beer

Is that burger homemade? It looks amazing! Would you have a recipe? :-)

neuro-praxis

Last night we were camping, so we barbecued a bit of fillet steak and some corn on the cob, and boiled ourselves up some spuds in their skins which we ate with garlic and herb butter. We were starving and everything tastes better outdoors.

Tonight we're home, clean and have scrubbed off the midges, and we have a slow-cooking beef curry on the hob which we plan to eat with the usual rice, naan, chutney etc. ...drool.

The Sweeper

smiles302 wrote: »

What counts as all the trimmings with a roast lamb? I've only recently got into doing a Sunday roast =D
Have a leg of lamb in the oven roasting at the minute, with roast potatoes, carrots and parsnips. Gonna do gravy and mint sauce while it is resting

House smells of rosemary

This one: I pruned a rosemary bush and laid about 12 rosemary sprigs, each about 10", in the bottom of a roasting dish. Add two heads of garlic, halved, two red onions, halved, and two lemons, quartered. Score the fat of the lamb - it's okay if you go a little way into the meat - and rub with sea salt and black pepper, then rest it on the herbs and flavourings in the tray. Add water to the tray to come up to, but not touch, the lamb. Whack it in the oven at 200C and cook as per timings for weight. Top up the water once or twice.

I did buttery mash, crisp floury roasties (I can't get the golden brown on roasties in my oven so I parboil on stove top, drain and cool, shake and then fry in a pan till golden, then transfer to oven), then roast pumpkin and parsnips and steamed sprouts.

Made a gravy out of the meat tray - need to add something sweet so I use whatever condiment is handy - apple sauce, redcurrant jelly or cranberry sauce. I take the lamb off and leave to rest, then put the roasting dish over the heat. I'll add a little stock I made from boiling the shank end, and simmer, pummelling the cooked garlic and lemons to give their flavour to the liquid. Then strain and reserve the liquid. It's good if you can leave it stand in a fat separator. Return the liquid to a clean saucepan and heat gently. Taste for seasoning - mine needed salt and sweet. You can thicken at this point, but I just spooned a few spoonfuls over the sliced lamb.

Caros

Last night's dinner is my fave -plain boiled lobster with some herby garlic butter, salad and new spuds, foodgasmic!!!

Slogger Jogger

I restocked my larder with a visit to the Oriental Emporium the other day and have been doing chinese recipes for the last few days, using Ching-He Huang's Chinese Food Made Easy cookbook as a basis. Nothing too complicated.

Tonight: Wok Fried fish with Sesame Soy sauce. Yummy. Recipe called for cod, I used hake. Worked out very well. Big success with the kids.

Last night: Chicken and cashew nut stir fry. Likewise, thumbs up from the recipients.

Previous night: Zesty chilli and garlic prawns. Used frozen prawns which took away from the final product a bit.

Honey-ec

Faith wrote: »

honey-ec, can I have your recipe for spinach and ricotta cannelloni please?

Indeed'n you can. I always make this with cottage cheese instead of ricotta, it saves a lot of calories but tastes the exact same.

Spinach & "Ricotta" Cannelloni - serves 4

2 knobs butter
4 cloves garlic, peeled & finely sliced
Handful fresh sage or oregano
1/4 of a nutmeg, grated
8 large handfuls spinach, washed
Handful fresh basil, stalks chopped, leaves chopped
2 tins tomatoes
400g low-fat cottage cheese
100g grated parmesan
Sugar, salt & pepper
500ml fat-free natural yoghurt
1 egg
16 cannelloni tubes

1) Put a knob of the butter and a dash of olive into a large pot/pan. Add two of the garlic cloves, the sage or oregano (chopped, obviously) and the nutmeg and turn the ring onto high. By the time the oil is hot, the garlic should be softened. Add the spinach (pull off any really tough stalks) and cook down - as it wilts, you'll be able to keep putting more in - nothing does a more impressive disappearing act than spinach. Allow to wilt thoroughly, then stick it into the bowl/jug of a food processor and leave to cool a bit.

2) Put the pan back on the heat and add the second knob of butter and a bit more oil. Add the basil stalks and the rest of the garlic and cook for 5 minutes without browning. Add the tins of tomatoes, a pinch of sugar and salt & lots of black pepper. Bring to the boil, reduce the heat and simmer for about 10 minutes or until you get a nice sauce consistency. I usually chuck in a good tablespoon of oregano at this stage too.

3) Preheat the oven to 180C. Add the cottage cheese and half the grated parmesan to the blender. Whizz it all together, then spoon it into a sandwich bag and tie it off. Find a shallow tray that will take all your cannelloni in one layer, and put the tomato sauce in the bottom.

4) Cut one of the corners off your sandwich bag and pipe the spinach mix into the cannelloni tubes. Lay them on top of the tomato sauce. Make your white sauce by mixing the yoghurt, the egg and the rest of the parmesan, and loosen with a few drops of water. Spread over the cannelloni and bake for 20 - 25 minutes until golden and bubbling. Serve with a green salad and garlic bread.

trackguy

Fajitas! wrote: »

Lovely pork belly with a light paprika & chili rub. And nothing else.

Hi Fajitas, how long did you cook the pork for? The crackling looks better than anything I've ever seen! Did you do anything special to it to get it extra, erm, crackly?

trackguy

leahyl wrote: »

Is that burger homemade? It looks amazing! Would you have a recipe? :-)

Yeah it's homemade - I've got the recipe on my blog

http://noshanduttertosh.blogspot.com/2011/08/damn-good-burger.html

Honey-ec

sunflower27 wrote: »

Honey-ec. Am particularly impressed with your pizza and love the vino glass in every shot. A girl after my own heart

It's water, I swear :cool:

trackguy

Devilled Mackerel with a tomato & red onion salad. It's a Rick Stein recipe. Was really tasty, despite appearances!

Lornen

Chicken breast topped with basil pesto and freshly ground black pepper, baked.
Served on mixed leaves with a balsamic dressing..

smiles302

Beef Rogan Josh, with lemon, ginger and turmeric rice and home-made flat breads made with honey-ec's recipe. These were awesome!

trackguy

Went to Blue Bar in Skerries last night. I had the wings. She had the crab & crayfish platter. Both were amazing!

Honey-ec

Last night - Tapas Tuesday in the Two Sisters in Terenure. I had manchego with black pudding on crusty bread, albondigas and patatas bravas. Unfortunately, the only photo I took was this one:



Night before - Cheat's Coq au Vin. The photo is rubbish, but it was delicious.

Fajitas!

trackguy wrote: »

Hi Fajitas, how long did you cook the pork for? The crackling looks better than anything I've ever seen! Did you do anything special to it to get it extra, erm, crackly?

Four hours in total, the first 30 mins were at 200, then knocked down to about 100 for the rest of the time. I gave the skin a good rub of sea salt & paprika before putting it in. I put a tiny bit of olive oil in the bottom of the roasting tray too. The texture of the meat was beautiful, came apart real easy.

The crackling needed an extra bit at the end, so I popped it underneath the grill on its highest for about 3 minutes, until the crackling was really hard to touch.

If you find your crackling isn't really after coming up in the middle, but it has around the corners, put some tinfoil over it, and cut out the tinfoil in the shape of the part that hasn't raised before putting it under the grill, it'll save the edges getting burnt

S.R.F.C.

Honey-ec wrote: »

Last night - Tapas Tuesday in the Two Sisters in Terenure. I had manchego with black pudding on crusty bread, albondigas and patatas bravas. Unfortunately, the only photo I took was this one:

Night before - Cheat's Coq au Vin. The photo is rubbish, but it was delicious.

What's the grub like in the Two Sisters? Must give it a try some time. Also would love to know how you do your cheat's Coq au Vin?

psycho-hope

lamb kebabs from the butcher and some rice and veg

Honey-ec

S.R.F.C. wrote: »

What's the grub like in the Two Sisters? Must give it a try some time. Also would love to know how you do your cheat's Coq au Vin?

The food is lovely. They only do tapas on Tuesdays, but their regular menu is just as nice. They do bacon & colcannon cakes with a poached egg on top as a starter and they are to die for!

Coq au Vin recipe is here:

http://ruminationsrugbyruination.blogspot.com/2011/08/post-twelfth-in-which-our-heroine-muses.html

trackguy

Insipred by a blog post from 'Kelly Cooks' http://rkfood.blogspot.com/2011/08/thai-shredded-chicken.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+blogspot%2FhiHdW+%28Easy+Food%29 I made this - used the lettuce as cups for the noodles, chicken, vegetables and pine nuts.

pts

A chicken, lemon and rosemary recipe I de-constructed from a M&S special I had once.
Mixed with maris piper potatoes, carrot and spinach.

the beer revolu

Chicken legs grilled with tomatoes, garlic and broad beans.
Rocket and lettuce.

pts

Home made salami, mushroom and black olive pizza.
I'm still working towards the elusive perfectly round pizza

the beer revolu

pts wrote: »

Home made salami, mushroom and black olive pizza.
I'm still working towards the elusive perfectly round pizza

Why, so it looks like a frozen pizza?
You pizza looks great!

Eriu79

I'm making a coddle.

The Sweeper

Weekend so far, crab pasta Friday night, garlic n chili prawns with rice and fried chickpeas with salt and lemon on Saturday, chili Saturday night, with corn chips and sour cream and there'll be more of that today. Am trying to empty my pantry out, so using up tins and freezer.

Honey-ec

Steak with cottage cheese dressing, baby spuds and spinach salad. I overcooked the steak :mad: