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

Martyn1989

Guill wrote: »

Baby got all the carrots except for that slice.
Wife has kitchen table covered in a jigsaw so dinner is on the couch these days.
And yes, they are nice legs, well spotted.

My gf likes jigsaws, I haven't been able to put my feet on the coffee table in days

Faith

We just put the plates on top of the jigsaw

5unflower

Fish Pie (recipe from Nigel Slater's Kitchen Diaries II) and Chocolate Lava Cakes

Toast4532

Spicy beer roast chicken, potatoes and gravy for us tonight.

gjc

"And yes, they are nice legs, well spotted.[/QUOTE]" Guill

Mrs Guill is a lucky woman

Mrs Fox

Tonight we had Coq Au Riesling, served with champs and steamed French beans.

the beer revolu

Couple of nights ago we had a take on the chicken/rice/chorizo idea.
A sort of a Caribbean/Spanish confusion.

xxxkarenxxx

Mussaman beef curry. Lovely flavours of ginger lemongrass and cardamom and extremely tender beef. Was delish!

Martyn1989

5unflower wrote: »

Chocolate Lava Cakes

:eek:

Please share your recipe!

trackguy

Chicken Piccata with mash and greens.

5unflower

It's a Rachel Allen recipe from her book Baking

150g good-quality dark chocolate
125g butter
3 eggs + 3 egg yolks
75g caster sugar
50g plain flour
25g good quality cocoa powder

Basically you have to melt the chocolate and the butter together in a bowl over simmering water. Whisk the eggs and yolks with the sugar in a separate bowl until it's all fluffy. Now the recipe says to add the egg mixture to the chocolate mixture, I did it the other way around simply cause I thought that way I could control the temperature change better, I was afraid the eggs might curdle when they get in contact with the hot chocolate, so I added it very slowly.

Then mix the flour with the cocoa powder and sift it into the chocolate mixture. Fold it in carefully, do not overmix.

Pour into ramekins (which should be lightly greased) and bake in the oven for 8-10 minutes @ 180 degrees. The lava cakes should look dry from the outside and be slightly firm to the touch. For me 10 minutes was perfect timing, they were nicely gooey inside :-) Absolutely yum! I suppose some vanilla ice cream would be divine with these, there simply wasn't any in the house last night.

spiderjazz

Tried to cook Roast Beef for the first time today, very happy with the results!

Twee.

Twee. wrote: »

Oh how I love days off! I made lamb kofta, chipati bread and mint & garlic yoghurt. Served with rocket, sweet peppers and little bit of rice for carb filler!

Oh wow, any chance of a recipe? In particular the chipati bread!

angeldaisy

Just had beef, roast potatoes, broccoli, sprouts, carrots and parsnip mash and red wine gravy. First time cooking the beef in the slow cooker, it was the nicest beef ive had in a long time, just put in some red wine and one of those stock pot beef jellies, yum.

xxxkarenxxx

Roast chicken and mushroom pie with fried gnocchi

Guill

Somebodies going to have to teach me to make a pie like that^^^

Where did you get recipe? It looks savage.

the beer revolu

Roast stuffed bronze turkey leg; roast carrots, shallots, garlic; fried polenta cake; salsa verde; fine green beans; winey, thymey jus.

the beer revolu

spiderjazz wrote: »

Tried to cook Roast Beef for the first time today, very happy with the results!

Great photo and the beef looks perfectly cooked but I'd urge you to try a different cut. That looks like round roast or houskeepers cut which tend to be quite dry and not terribly tender due to their leanness.
A rib roast or sirloin roast would be so much tastier and moister.

xxxkarenxxx

Guill wrote: »

Where did you get recipe? It looks savage.

Its actually one of Trackguy's recipes, I will get him to post it for you if you'd like.

Mike Litoris

the beer revolu wrote: »

Great photo and the beef looks perfectly cooked but I'd urge you to try a different cut. That looks like round roast or houskeepers cut which tend to be quite dry and not terribly tender due to their leanness.
A rib roast or sirloin roast would be so much tastier and moister.

Couldn't agree more with this. I'd plump more for the Rib roast but I aint afraid of the tasty fat!:D

gjc

+1 for the rib roast any time I've cooked housekeepers it has always been drier and dare I say tougher than rib. But does anyone know a way of making the most of this cut other than roasting which might tenderise and moisten the housekeepers would it be strange say to boil and braze this meat or is there any ingredient that could be added which would help I only ask because I ave given up buying this cut as I am always disappointed with it ( shoe leather!!!)and in general it would not be a cheap piece of meat . I also think that meat nowadays is not aged as well as perhaps years ago I remember my mother cooking hkeepers and it was always devine

MissFlitworth

A selection of vegetables burnt to within an inch of their lives but with a lovely raw crunchy centre (read in pissy, sarcastic tone of voice). I hate my oven & want all of your dinners

Guess What.

gjc

Is it a black pudding a carrot or a parsnip?. Don't worry we've all had days like that...... I normally drain spuds forget heat is still on and burn the living daylights out of them believe me burnt spuds ain't good (my kids used to say oh god no mam is cooking spuds again today- needless to say i prefer to stick to pasta . I used to also wonder which was worse the cost of the spuds vs the cost of the electricity vs the cost of a new pot) did you try scrapping off the burnt bits( said in a similar voice)

Twee.

Dónal wrote: »

Oh wow, any chance of a recipe? In particular the chipati bread!

Here's the recipes I used!

Kofta
http://www.channel4.com/4food/recipes/tv-show-recipes/cookery-school-recipes/spiced-lamb-koftas-with-minted-yoghurt-recipe

I didn't have any fresh chili and used chili flakes but would definitely say the fresh is needed for flavour. Also I used supermarket clearance minced lamb, some from the butcher probably would have been even better

http://allrecipes.com/recipe/indian-chapati-bread/

Trick here is to roll them super thin, as thin as you can, and a smoking hot pan. The recipe makes about 10 so kept a few uncooked and used them to make sandwiches the next day

For the yoghurt, I used plain greek yoghurt (about 300mls), a good handful of finely chopped mint and two cloves of garlic, minced. Best to make in advance, it was even better the next day.

Hope you enjoy!

trackguy

xxxkarenxxx wrote: »

Its actually one of Trackguy's recipes, I will get him to post it for you if you'd like.

It seems I've got to post a recipe :rolleyes:

I used 8 bone-in, skin-on chicken thighs. I seasoned them with salt & pepper and roasted them for 30 minutes in a 200 degree oven.

I then added them to a stock pot and covered with water. I added some peppercorns, thyme and rosemary and brought up to a simmer. I left to slowly bubble away for about 75 minutes.

I removed the thighs from the liquid, discarded the skin, pulled the tender meat from the bones and set it aside.

Next I heat some oil and butter over a medium-high heat. I fried a chopped onion, 5 large chopped chestnut mushrooms, a chopped clove of garlic and some more fresh thyme. When the mushrooms had given up their liquid and begun to fry again I splashed in a small glass of white wine (It was all I allowed add).

When this had sizzled for a minute or two I added about 250ml of the stock I poached the thighs in. I added a simple roux of butter & flour to thicken the gravy to my preferred consistency. I removed the pan from the heat and added some chopped parsl and some seasoning.

I used some ready rolled puff pastry which I rolled a little more to fit my pie dish. I put the chicken mixture in the pie dish and covered with the pastry. I brushed over some egg wash and into the oven it went, at 200 degrees until the top was crisp and golden.

Martyn1989

the beer revolu wrote: »

Couple of nights ago we had a take on the chicken/rice/chorizo idea.
A sort of a Caribbean/Spanish confusion.

How would I go about recreating this dish?

spiderjazz

the beer revolu wrote: »

Great photo and the beef looks perfectly cooked but I'd urge you to try a different cut. That looks like round roast or houskeepers cut which tend to be quite dry and not terribly tender due to their leanness.
A rib roast or sirloin roast would be so much tastier and moister.

Thanks for the information. I'll keep my eye out for a rib roast/sirloin roast next time I'm at the butchers.

limnam

the beer revolu wrote: »

Couple of nights ago we had a take on the chicken/rice/chorizo idea.
A sort of a Caribbean/Spanish confusion.

Gorgeous looking plate of food. Can you go over your tweaks from the original?

trackguy

Had Mexican scrambled eggs last night from a Thomasina Miers recipe. Fry chorizo, onion, garlic and chilli before adding the eggs, parmesan and coriander.

Served with rice, sweet potato, refried beans and pico de gallo

tmc86

I've been away for the last 10 days doing lots of food tours, tastings and eating out so I haven't cooked in 2 weeks!

I've just caught up on the thread and it looks like the standard is reaching higher levels! some lovely looking pictures and dishes.

Now I just have to figure out which ones I am going to make!!