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

snollup

Dónal wrote: »

Currently cooking is this (put into 12 individual muffin holders) and this.

Think I've got my tenses mixed up for this thread.

For the bike perhaps?

Just cooked (& eaten) Bombay(ish) potatoes with cauliflower thrown in for good measure. Basically using leftover spuds & cauli done in frying pan with the following: garlic, ginger, chili, gram masila, mustard seeds, coriander seeds, cumin, turmeric, tomato puree & a little water. Had a few grilled lamb cutlets with it. Must say really enjoyed it.

beertons

Was out all day, and we were very tired when we got home, so wanted something quick. Put rice on the boil. Cut up and fried 1 red onion, 1 pepper, 5 garlics, 2 icecubes of ginger, 2 tomatoes chopped, a good piece of chorize diced, cup of water, 1 chicken stock crumbled, a few prawns, and half a can of crab meat, fresh parsley. And a dash of paprika just before I served. Beautiful. Tasted just like a paella

Miaireland

Had a excellent rare steak from O'Flynn butchers in Cork, with garlic new potatoes, sauted mushrooms, stir fried mixed greens and sauce Diana.

Plankton1

Had a baked potato with a bit of melted cheese and sour cream on it, with a side salad. It was delicious

Tonight I'm making a sauce with tomato passata, fresh cream and garlic and going to have it with pasta and chirizo!

trackguy

A Pieminister recipe - "Posh Paddy's Pie", which is a beef & guinness pie with smoked oysters. I didn't have the smoked oysters so it wasn't very posh.

I replaced the guinness with O'Hara's Leann Folláin, which has an infinitely better flavour.

It has a suet crust, made up of small discs of pastry overlapping.

It was seriously tasty!

Justask

I think trackerguy and xxxkarenxxx go around top restraunts and sneak in and take photos of the customers dinners :D :pac::pac:

The Sweeper

The Pieminister book is really excellent. Their rough puff pastry is a revelation and I'm a complete convert.

It's one of those books that I know I'll cook more than two recipes out of, which is saying something (I've a shelf full of cookbooks that I mostly ignore).

The Hill Billy

* waits for a re-reg of the Pieminster guy to come back & thank these posts *

vicecreamsundae

Heated lots of chopped garlic in olive oil on a pan, then added chopped mushrooms, asparagus and shredded red cabbage, and tossed on medium heat 'til cooked. Seasoned with a squeeze of lemon and black pepper. Was delicious and crunchy and looked beautiful too.

the beer revolu

trackguy wrote: »

It has a suet crust, made up of small discs of pastry overlapping.

It was seriously tasty!

Funny, I tried my first suet attempt only a few weeks ago.
I have a plan for a steamed suet steak (not really steak, shin) and kidney (pork kidney in the freezer) pie with oyster(s) (thinking one might be enough). Leann Folláin might just be the stout.
Your's looks fab.

trackguy

Justask wrote: »

I think trackerguy and xxxkarenxxx go around top restraunts and sneak in and take photos of the customers dinners :D :pac::pac:

I couldn't take photos of food without devouring it afterwards! :pac:

trackguy

the beer revolu wrote: »

I have a plan for a steamed suet steak (not really steak, shin) and kidney (pork kidney in the freezer) pie with oyster(s) (thinking one might be enough). Leann Folláin might just be the stout.

Sounds great - I'd definitely recommend the Leann Folláin.

tmc86

Starter: Ciabatta Bruschetta with olive oil, garlic, mozzarella, tomatoes and herbs

Main Course: Serrano Ham Roast chicken, Yorkshire pudding, garlic mushrooms and peas, thick gravy

The yorkshire puddings came out well despite a lot of guess work re measurements - need to get some scales and a measuring jug!

All in all meal was very quick to prepare and very tasty!

Loire

xxxkarenxxx wrote: »

Beer battered gurnard, twice cooked chips and home made tartar sauce

Hi Karen,

Just wondering how you beer-battered the fish as it looks fab. Any special equipment needed?
Thanks,
Loire.

the beer revolu

Last night I had a butternut squash and chick pea stew that my sister made.
Twas yumm. I must get the recipe from her.

xxxkarenxxx

Loire wrote: »

Hi Karen,

Just wondering how you beer-battered the fish as it looks fab. Any special equipment needed?
Thanks,
Loire.

Hi Loire!

Nothing special needed at all its really simple. Just sift 200g plain flour with a pinch of salt. Whisk in 2 tbsp of olive oil and then 350ml of good beer or ale and that's your batter

Loire

xxxkarenxxx wrote: »

Hi Loire!

Nothing special needed at all its really simple. Just sift 200g plain flour with a pinch of salt. Whisk in 2 tbsp of olive oil and then 350ml of good beer or ale and that's your batter

Thanks for that...once it's battered how do you cook it then?

xxxkarenxxx

Loire wrote: »

Thanks for that...once it's battered how do you cook it then?

Sorry that should have been 250ml of beer!

Dip the fish in the batter and immediatly lower it, slowly, into hot oil.

Leave to fry until the batter is golden brown. Because it floats on top, you may need to flip ot over half way through!

Hope this helps

tmc86

Hey Karen, did you use a saucepan to deep fry or a deep-fat fryer?

Also for the chips did you cut them to shape, soak in water and then fry twice or was there anything different because they look amazing!

xxxkarenxxx

tmc86 wrote: »

Hey Karen, did you use a saucepan to deep fry or a deep-fat fryer?

Also for the chips did you cut them to shape, soak in water and then fry twice or was there anything different because they look amazing!

For the fish fill a medium saucepan, one third full with veg oil and fried over a medium high heat.

The chips were cut with a chip cutter thing, not sure if theres a technical name for it they were fried twice in a deep fat fryer...once at 140 degrees until tender, then again at 190 degrees until crisp

Loire

xxxkarenxxx wrote: »

For the fish fill a medium saucepan, one third full with veg oil and fried over a medium high heat.

The chips were cut with a chip cutter thing, not sure if theres a technical name for it they were fried twice in a deep fat fryer...once at 140 degrees until tender, then again at 190 degrees until crisp

Thanks Karen, that's perfect.
Loire.

trackguy

Chicken Thighs, marinaded in rice wine, a little soy, sesame oil and honey, sprinkled with sesame seeds and roasted in the oven



Stir-Fried Broccoli with chilli & ginger. Had some steamed rice too.

Stench Blossoms

Think i'll try stir fry broccoli with chilli and garlic tomorrow night.

The Hill Billy

Mrs Billy & My Boys made me a lovely steak & kidney pie for my birthday dinner.

xxxkarenxxx

Pulled pork sandwich with jerk salsa

neuro-praxis

I made dinner for South African friends tonight and wanted them to have something a little Irish, so I made smoked salmon pate to start with crusty bread and crudites, followed by big steaming bowls of coddle. It was smashing. Husband made dessert - chocolate walnut brownies with vanilla ice cream.

trackguy

Chicken Laksa with soba noodles

the beer revolu

Went a bit crazy yesterday with cooking!

To start we had Hederman's smoked salmon on Swedish crisp rolls (a childhood favourite of mine) with black pepper and lemon juice. OK, no cooking involved there.

For main I did lamb two ways which consisted of roast boneless loin (very pink) and the rissole like thing was a lamb breast (lap) rolled and slow roast for about 3 hours which I left to chill overnight so I could slice it into rounds and coat it in a herb, polenta, cheese (Desmond - like parmesan) and breadcrumb coating. They were then browned in the pan and gently heated through in the oven.

I made a tomato and lamb reduction with olives and capers to go with this and a potato, Jerusalem artichoke and apple bake and some lemon scented sweet heart cabbage.

For dessert I made a ginger, cranberry and rosemary baked cheesecake.

Some cheese was had too as was wine, beer and rum.


To be honest, it tasted way better than it looks - presentation is not my strong point!

ntlbell

the beer revolu wrote: »

Went a bit crazy yesterday with cooking!

To start we had Hederman's smoked salmon on Swedish crisp rolls (a childhood favourite of mine) with black pepper and lemon juice. OK, no cooking involved there.

For main I did lamb two ways which consisted of roast boneless loin (very pink) and the rissole like thing was a lamb breast (lap) rolled and slow roast for about 3 hours which I left to chill overnight so I could slice it into rounds and coat it in a herb, polenta, cheese (Desmond - like parmesan) and breadcrumb coating. They were then browned in the pan and gently heated through in the oven.

I made a tomato and lamb reduction with olives and capers to go with this and a potato, Jerusalem artichoke and apple bake and some lemon scented sweet heart cabbage.

For dessert I made a ginger, cranberry and rosemary baked cheesecake.

Some cheese was had too as was wine, beer and rum.


To be honest, it tasted way better than it looks - presentation is not my strong point!

looks amazing beer really my type of food.

The Hill Billy

the beer revolu wrote: »

To be honest, it tasted way better than it looks - presentation is not my strong point!

Looks great to me!