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

tmc86

Spicy Chicken Fajitas, wedges and wine

Minder

Cavatappi with prawns in garlic, anchovy and chilli with sprouting broccoli.

trackguy

I've finally emerged from my food sulk. Had a bout of food poisoning over the weekend and was not a happy camper

Karen made this last week (before the unpleasantness). Lasagne with green salad and home-made focaccia.

The lasagne was lovely - it contained both mince and mini meatballs!

Twee.

Beef burger with cheese, onion and chorizo.

reallyrose

tmc86 wrote: »

Spicy Chicken Fajitas, wedges and wine

Did you cling to the ceiling to take that picture? :eek:

diddlybit

Twee. wrote: »

Beef burger with cheese, onion and chorizo.

Wow! That is a monster of a burger. Hungry now.:o

tmc86

reallyrose wrote: »

Did you cling to the ceiling to take that picture? :eek:

Ha, that's our coffee table and I was standing up! I am quite tall though - birds eye view!

the beer revolu

Salty roast pork crackling as an appetiser with Kriek. Forgot to get a pic before taking the crackling off the pork:mad:

Roast loin of pork - just done; pan roasted butternut squash, cumin and lemon juice; roasted garlic; Jerusalem artichoke, apple, beetroot slaw with olive oil and apple balsamic; York cabbage with lemon zest and white wine; onion, thyme and mustard pork jus.
Sounds like too many flavours but it all worked - honest!

clappyhappy

the beer revolu wrote: »

Salty roast pork crackling as an appetiser with Kriek. Forgot to get a pic before taking the crackling off the pork:mad:

Roast loin of pork - just done; pan roasted butternut squash, cumin and lemon juice; roasted garlic; Jerusalem artichoke, apple, beetroot slaw with olive oil and apple balsamic; York cabbage with lemon zest and white wine; onion, thyme and mustard pork jus.
Sounds like too many flavours but it all worked - honest!

<mod snip>

wow, looks and sounds fabulous, well done, think that is Sunday lunch sorted, thanks

leahyl

Twee. wrote: »

Beef burger with cheese, onion and chorizo.

Dear God that burger looks AMAZING!! Is it a homemade burger? If so recipe please:D

loadsofham

calistro wrote: »

Last night for the 1st time I had kid goat burgers. Just class, so class in fact i brought more for lunch today and a few to share out. Thumbs up from all who tasted. Next up is slow roast leg of kid goat and also have some chops and shanks in the freezer. I'll be ordering the full animal next i think.

Where did you get the goat from

neuro-praxis

the beer revolu wrote: »

pan roasted butternut squash, cumin and lemon juice; roasted garlic; Jerusalem artichoke, apple, beetroot slaw with olive oil and apple balsamic; York cabbage with lemon zest and white wine; onion, thyme and mustard pork jus.

That is a beautiful photograph - the colours are amazing!

loadsofham wrote: »

Where did you get the goat from

I love your username. :pac:

xxxkarenxxx

We had bit of a dinner made from leftovers....chilli with fried potatoes, salsa, jalapeños and sour creme. Was very tasty!

tmc86

Cheese & Onion Burger with homemade chips (felt a bit guilty about the lack of veg but it was Thursday night :P)

trackguy

Smoked ham and gruyere toasties with home-made white loaf. Roasted tomato soup, from a Gordon Ramsay recipe.

_feedback_

the beer revolu wrote: »

Dahl with spiced baby aubergines and aged basmati rice, fresh coriander.

Any chance of the recipe for this one trackguy?

Twee.

leahyl wrote: »

Dear God that burger looks AMAZING!! Is it a homemade burger? If so recipe please:D

Thanks! Homemade indeed, I usually just lob the ingredients in but I've tried some measurements here, seem accurate enough:

Half pound of round steak mince, salt, pepper, tsp dijon mustard, 1.5 tsp tomato puree, and chopped or dried parsley. Just mix altogether with your hands, form two patties and fry. I usually start off on a high heat each side then a lower heat to cook through. Add the onions and chopped chorizo near the end of the frying.

I am a chorizo fiend and love when the lovely fat mixes with the onions - delish!

the beer revolu

elviscostello wrote: »

Any chance of the recipe for this one trackguy?

You not only get my name wrong but use the name of my arch-rival.:mad::eek:
Maybe Trackguy has a better recipe.

But I mustn't be myself and am willing to forgive.

I rarely use recipes but these are two that I keep referring to. I don't know why I don't do it by feel after making it so many times but I keep finding myself getting out the book when cooking these. Problem with that is it now means typing out recipes. Ah well, here goes.

These are from Camella Panjabi's 50 Great curries of India

Masoor Dal
Uttar Pradesh Style

250 g pink masoor dal (I use red split or whole lentils)
5 garlic cloves
1 tsp salt
200g red pumpkin (I usually use butternut squash), chopped
1 Medium onion, chopped,
3 small tomatoes, chopped
1/2 thumb size piece of fresh ginger, chopped
2-3 green chillies, chopped
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp red chilli powder
juice of half a lime
1 teaspoon of tamarind pulp (or tamarind extract - both available from Asian stores)
1 tbs of butter, oil or ghee

Wash dal and soak for 30 mins

Chop garlic and put 2 of them aside til the end

Soak tamarind in half a cup of hot water

Bring 800ml of water to the boil. Add drained dal, return to boil and add all ingredients except last three and the reserved garlic. Cook on medium heat for 30 minutes making sure it doesn't burn or stick to the pan.

Add tamarind extract or strained tamarind water and lime juice, boil for 2 minutes.

To serve heat oil or butter in a ladle and fry the reserved chopped garlic for one minute. Add to dal and serve with fresh chopped coriander.



Stuffed Baby Aubergines
Masala Baingan

1 Tsp corriander powder
1/4 Tsp cumin powder
1/4 Tsp tumeric powder
1/4 Tsp red chilli powder
1/4 Tsp Amchoor (dried mango powder)
1/4 Tsp salt
1/2 Tsp sugar
8 baby aubergines
oil

Mix together spices and suger. Make slits in the aubergenes but don't cut all the way through. Stuff the spice mix into the slits.

Heat oil in pan and cook over a low heat, turning occasionally for about 15 minutes until tender.

I find that it is much easier to coat the aubergines in oil and put them in a pretty hot oven for about 30 mins.
Also , double the spice amounts - if there is any left over it will keep well and is a very useful spice mix.

For both recipes, I use whole spices (as fresh as possible - don't buy huge bags in the Asian store hoping to save money. Unless you use a hell of a lot of spices it will be dull with no aroma when you use it) and grind as needed. This makes a huge difference.
The dal recipe come out pretty hot so you might want to reduce the green chillies and chilli powder the first time to see how you like it. I also make double quantities of the dal as it freezes very well.

leahyl

Twee. wrote: »

Thanks! Homemade indeed, I usually just lob the ingredients in but I've tried some measurements here, seem accurate enough:

Half pound of round steak mince, salt, pepper, tsp dijon mustard, 1.5 tsp tomato puree, and chopped or dried parsley. Just mix altogether with your hands, form two patties and fry. I usually start off on a high heat each side then a lower heat to cook through. Add the onions and chopped chorizo near the end of the frying.

I am a chorizo fiend and love when the lovely fat mixes with the onions - delish!

Thanks a million! I hope they stay together though cos everytime I make burgers they fall apart in the pan:(

_feedback_

the beer revolu wrote: »

You not only get my name wrong but use the name of my arch-rival.:mad::eek:
Maybe Trackguy has a better recipe.

Oops :eek:

I see nice pictures on here and just think trackguy! Never even feckin' looked.

Sounds brilliant - Thanks very much!

Faith

elviscostello wrote: »

Oops :eek:

I see nice pictures on here and just think trackguy! Never even feckin' looked.

Sounds brilliant - Thanks very much!

Dig up

the beer revolu

elviscostello wrote: »

Oops :eek:

I see nice pictures on here and just think trackguy! Never even feckin' looked.

Sounds brilliant - Thanks very much!

Would you like some lemon juice to add to the salt in the wound?:eek:

trackguy

the beer revolu wrote: »

You not only get my name wrong but use the name of my arch-rival.:mad::eek:

Oh... I see how it is....

trackguy

elviscostello wrote: »

I see nice pictures on here and just think trackguy!

I'm just quoting this so ppl can see it again :cool:

Twee.

leahyl wrote: »

Thanks a million! I hope they stay together though cos everytime I make burgers they fall apart in the pan:(

The only time I've had burgers fall apart is when I put onion in the mix, and haven't chopped the onion finely enough. Now I just prefer to put it on top.

the beer revolu

trackguy wrote: »

Oh... I see how it is....

You know, I used to be somebody around here.
Then this upstart came along and now it's "trackguy this" and "trackguy that" and "oooo come and cook in my house, trackguy", "are you married, trackguy?" and "beer who?"
No doubt he's younger, fitter and better looking than me too.:(

I think I'll go and eat some worms now.

CathyMoran

the beer revolu wrote: »

You know, I use to be somebody around here.
Then this upstart came along and now it's "trackguy this" and "trackguy that" and "oooo come and cook in my house, trackguy", "are you married, trackguy?" and "beer who?"
No doubt he's younger, fitter and better looking than me too.:(

I think I'll go and eat some worms now.

You had Calde Verde one time so you are the best cook by a mile :P

the beer revolu

CathyMoran wrote: »

You had Calde Verde one time so you are the best cook by a mile :P

I did?
I had to google calde verde.
Maybe I just forgot it.

TeletextPear

the beer revolu wrote: »

You know, I use to be somebody around here.
Then this upstart came along and now it's "trackguy this" and "trackguy that" and "oooo come and cook in my house, trackguy", "are you married, trackguy?" and "beer who?"
No doubt he's younger, fitter and better looking than me too.:(

I think I'll go and eat some worms now.

Is this going to end up in a food fight?

The Hill Billy

PMSL @ t_b_r & tg.