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

5unflower

A few nights ago we had some mince seasoned with mexican flavours wrapped up in puff pastry



And last night it was chicken wrapped in prosciutto on a bed of leeks...which got burned a little bit in the oven, which I could have anticipated as there wasn't really much liquid or anything...room for improvement :-).



Oh yes, and some apple & pear crumble for dessert...nearly forgot to take the photograph cause it was so yummy...

trackguy

Mrs Fox wrote: »

Chicken and Mushroom Pie that went a bit soupy... tasty none the less...

That looks delish! When I'm making a pie filling I always make it slightly thinker than I think it should be as it always tends to thin out in the pie as it cooks.

tmc86

Tonight I made a kind of huevos rancheros with a twist - including chicken, lentils, mushroom, onion, garlic, red chilli, baby tomatoes, 3 eggs, purée, anchovy purée, paprika, rock salt, oregano, black pepper, Worcestershire sauce and a tiny bit of sugar.

trackguy

tmc86 wrote: »

Tonight I made a kind of huevos rancheros with a twist - including chicken, lentils, mushroom, onion, garlic, red chilli, baby tomatoes, 3 eggs, purée, anchovy purée, paprika, rock salt, oregano, black pepper, Worcestershire sauce and a tiny bit of sugar.

Umami sensation!!

Seaneh

Last night a made a variation of nice1franko's chicken and rice bake.

Used bone in oyster thighes which I browned in my casserole and rendered off the fat from under the skin, moved them to a plate and then tossed in diced chirizo and sliced mushrooms, cripsed them up and rendered off the chirizo's fat, removed to a bowl and then threw diced celery, onion and carrot and turned the heat down to medium low and let them sweat in the chicken and chirizo fat for about 7 minutes. then added in a good table spoon of tomatoe paste and cooked it out for a few minutes, then tipped in 3 cups of rice and got it good and coated in of the fat and tomato paste and cooked and stirred for about 5 minutes on high, then added a glass of pinot grigio to deglaze the bottom of the casserole, then tipped in a can of chopped tomatoes and a few cups of chicken stock, stirred in the mushrooms and chirizo and placed the chicken thighs on top, lid on and into an over at 180 for 40 minutes, taking the lid off for the last 5 or so.

Was bloody epic and have 4 portions in the freezer for lazy days!

Mrs Fox

trackguy wrote: »

That looks delish! When I'm making a pie filling I always make it slightly thinker than I think it should be as it always tends to thin out in the pie as it cooks.

I used this recipe, but added leeks and deglazed the pan with white wine. I think what went wrong was that I didn't have enough mushrooms hence it wasn't enough to soak up the rest of the sauce. But I'll keep your tip in mind to thicken the filling in future

5unflower

Last night was quick and simple: wholewheat spaghetti with a chilli-spinach-tomato sauce

trackguy

Spaghetti Puttanesca. I can't get enough of it, so to speak

Toast4532

Having sirloin burgers tonight. Was meant to be having chicken wings but can't find the recipe for the franks with butter so will have to have a thorough look through boards tomorrow for it.

It was the one posted with information on cooking it in a deep fat fryer.

If anyone knows the recipe I'm talking about I'd greatly appreciate if you could post a link to it

Faith

We had panfried monkfish, served with roasted vine tomatoes, champ and a lemon butter sauce.

Martyn1989

Toast4532 wrote: »

Having sirloin burgers tonight. Was meant to be having chicken wings but can't find the recipe for the franks with butter so will have to have a thorough look through boards tomorrow for it.

It was the one posted with information on cooking it in a deep fat fryer.

If anyone knows the recipe I'm talking about I'd greatly appreciate if you could post a link to it

Melted, clarified, unsalted butter mixed with Franks original to taste,

Toast4532

Martyn1989 wrote: »

Melted, clarified, unsalted butter mixed with Franks original to taste,

Well balls I just melted salted creamery butter, mixed it with franks, coated the wings in it and bunged it in the oven Mr Toast wouldn't eat them if I simply coated the wings in the sauce once they were cooked, they had to be cooked in the sauce (in the oven) and he'll eat them.

I also got a bottle of a new hot sauce I've only seen in Dunnes, it's the wacky wings sauce, did the same as franks, melted butter, mixed etc, dying to know what it tastes like.

Martyn1989

Toast4532 wrote: »

Well balls I just melted salted creamery butter, mixed it with franks, coated the wings in it and bunged it in the oven Mr Toast wouldn't eat them if I simply coated the wings in the sauce once they were cooked, they had to be cooked in the sauce (in the oven) and he'll eat them.

I also got a bottle of a new hot sauce I've only seen in Dunnes, it's the wacky wings sauce, did the same as franks, melted butter, mixed etc, dying to know what it tastes like.

I've used regular butter before, they may be a little salty but say nothing and noone will know.

Tell him he dosn't know how lucky he is getting wings cooked for him.

Gloomtastic!

Toast4532 wrote: »

Was meant to be having chicken wings but can't find the recipe for the franks with butter so will have to have a thorough look through boards tomorrow for it.

It was the one posted with information on cooking it in a deep fat fryer.

If anyone knows the recipe I'm talking about I'd greatly appreciate if you could post a link to it

Using a sharp knife, prepare the wings by cutting off and discarding the end tip, then cut the two wing pieces apart.
Coat the wing pieces in seasoned flour with a good pinch of cayenne pepper added. Place in a tray, cover and leave in the fridge for a couple of hours.
Heat oil to high. When hot, carefully drop in seven/eight pieces at a time. Stir or shake once to separate. The wings are cooked when they rise to the surface. Drain on some kitchen roll and keep warm.
When all cooked, transfer to a baking tray. Pour over Franks and add a load of butter. Turn over wings to ensure all are thoroughly coated in sauce/butter.
If you're watching your cholesterol, you can use any low fat emulsified spread instead. Bake in a hot oven for ten minutes.
Serve with a blue cheese dip and some celery sticks.
Enjoy!

spiderjazz

Had a lovely fillet steak tonight, along with some fried onions, mushrooms and peppers.

notfromhere

lovely steak whats that on top

spiderjazz

notfromhere wrote: »

lovely steak whats that on top

Just some garlic butter. Cooked some of it in with the veg as well, lovely.

notfromhere

nice must try that next time

April O Neill

spiderjazz wrote: »

Just some garlic butter. Cooked some of it in with the veg as well, lovely.

I'm going to FXB's for dinner next weekend. One of the options to accompany the steak is garlic butter. SO going for that!

El_Dangeroso

My husband is working valentines weekend, so we're celebrating this weekend instead. We had our first bash at making sushi.

Raw salmon nigiri, salmon maki, california rolls (crab and avocado). Obligatory Moet.

Toast4532

Pan fried Salmon, baby potatoes, spinach cooked in milk and butter with a pinch of nutmeg.

Loopy

So waddya do with leftover chicken & ham and veg that's about to turn.
A big durty pie is what.

Loopy

El dangeroso, that looks fab!
Lucky gal...

VanillaLime

Hello! Hope the picture works!
This is the Moroccan Monkfish Tagine from Clodagh McKenna's Fresh From The Sea. My first time making it, it was delicious!!

gjc

Hello! Hope the picture works!
This is the Moroccan Monkfish Tagine from Clodagh McKenna's Fresh From The Sea. My first time making it, it was delicious!![/QUOTE]


You're making my mouth water can I ask you where you got your delf it looks so well

VanillaLime

gjc wrote: »

Hello! Hope the picture works!
This is the Moroccan Monkfish Tagine from Clodagh McKenna's Fresh From The Sea. My first time making it, it was delicious!!

You're making my mouth water can I ask you where you got your delf it looks so well[/QUOTE]


Thank you!!! it's a pasta dish from Debenhams, the brand is Le Vrai Gourmet, they are a few years old so I'm not sure if they still have them. I love them and use them all the time!

mickgotsick

Had turkey in a box, sugar snap peas, potatoes and a gravy made from the turkey juices.

Martyn1989

Cooked prawns on special in the supermarket so I bought a few for a prawn cocktail, got in, milled it , then only copped I could have done a great prawn and pork stirfry, kicking myself now.

kylith

Crispy fried gnocchi with cherry tomato sauce and bacon. It was yummy.

Mrs Fox

Holy jaaaaaysus that's a lovely piece of steak up there.