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

iwantmydinner

MissFlitworth wrote: »

A mock pizza. Chicken, salami & cheese on a wrap base topped with bbq sauce and jalapenos

I have accumulated loads of wraps in my freezer. I hadn't thought of this as a way to use them. Did you just stick the toppings on and pop into the oven?

MissFlitworth

iwantmydinner wrote: »

I have accumulated loads of wraps in my freezer. I hadn't thought of this as a way to use them. Did you just stick the toppings on and pop into the oven?

Yep, just have to keep the layer of toppings thin and not use raw meat or anything that would need a lot of cooking time, then keep an eagle eye on the wrap for the few minutes it's in the oven because it'll go from pleasantly toasty to carbon in the twinkling of an eye

iwantmydinner

MissFlitworth wrote: »

Yep, just have to keep the layer of toppings thin and not use raw meat or anything that would need a lot of cooking time, then keep an eagle eye on the wrap for the few minutes it's in the oven because it'll go from pleasantly toasty to carbon in the twinkling of an eye

Thought as much. Excellent!!

Merkin

the beer revolu wrote: »

Very odd. It's upside down on my phone but correctly oriented on the desktop computer.

Oh dear. I took the picture on the ipad so I never know which angle is the right one!

Kaiser D

I've been looking to try some new stuff lately, so tonight I made huevos estrellados. Only took around 20 minutes to make, and I was pretty happy with the results.

dipdip

Tonight we had a bit of a ba$tardised version of a Jamie Oliver dish - we roasted some baby potatoes for 20 minutes with salt, olive oil and thyme, then topped with sea bass fillets and some smoked lardons. Drizzled with olive oil, lemon juice, sea salt and black pepper, and roasted for 15 minutes more.

Served with roasted vine tomatoes with raspberry balsamic vinegar.

Home-made raspberry pavlova, and coffee from the new Chemex for dessert. Cracking.

LaChatteGitane

Hello, it's me.:D

Last night we had lamb tagine with butternut squash, carrots, parsnips, apricots amongst many other ingredients and lots of spice. Couscous with lemon zest, mint, toasted almond flakes and coriander flowers.





Enjoy, coz I don't know when I'll be back.

beertons

Haven't posted in here in ages. Dinner has been a bit non descript lately, the woman is doing Slimming World. However I came across a lovely dish tonight. Mega Stir Fry. 4 chicken fillets, 2 rashers, half a white cabbage, 4 gralic, 2 carrots grated, 4 ice cubes of chopped ginger, 250g bamboo shoots, 200g of prawns, 6 scallions and soya sauce. All fried up in a wok, with 1 cal spray.

Before


And here it is in the Wok


You wouldn't notice the lack of noodles!

GrahamThomas

Chorizo and chickpea stew, and some nice crusty ciabatta

dipdip

Dinner tonight was smashing. I used the recipe of a friend of mine to make honey-mustard chicken - nice free range corn-fed thighs and drums tossed in a sauce of melted butter, English mustard, wholegrain mustard, sea salt and curry powder, roasted. It was dark and sticky and very flavourful.

Sides were creamy mash and fresh corn on the cob.

Must take pics!

Minder

KFC. Thats Korean Fried Chicken. I used a couple of packs of boneless chicken thigh meat. Lightly battered and deep fried until crispy, the chicken was then bathed in a sauce of sriracha chilli sauce with tomato ketchup and a little apple vinegar. Had it with plain boiled rice and some green salad.

Billy86

GrahamThomas wrote: »

Chorizo and chickpea stew, and some nice crusty ciabatta

My favourite part of this whole picture (and it looks good, don't get me wrong) is that the ciabatta isn't coated in a half kilo of flour.

I really, REALLY hate that. I've actually ran them lightly under a tap and scraped off enough flour to coat the entire knife 5-6 times over on a single smaller loaf, like one of the three you have there. I'll stop before I go on a rant to end all rants.

Kaiser D

Nothing too special tonight. Pan roasted chicken breast with salt, fresh cracked pepper and Italian herb seasoning. Served with roasted tomatoes and white beans. I wasn't too keen on the beans but they weren't so bad. Again a new recipe.

iwantmydinner

GrahamThomas wrote: »

Chorizo and chickpea stew, and some nice crusty ciabatta

Oh, I am definitely trying this!

GrahamThomas

Billy86 wrote: »

My favourite part of this whole picture (and it looks good, don't get me wrong) is that the ciabatta isn't coated in a half kilo of flour.

I really, REALLY hate that. I've actually ran them lightly under a tap and scraped off enough flour to coat the entire knife 5-6 times over on a single smaller loaf, like one of the three you have there. I'll stop before I go on a rant to end all rants.

I also despise those floury, soft baps that every restaurant went through a phase of serving burgers in. Brioche buns FTW.

GrahamThomas

iwantmydinner wrote: »

Oh, I am definitely trying this!

I've posted the recipe over in the Easy Peasy Recipe thread, enjoy!

Toast4532

Today I had oven cooked salmon, a handful of homemade chips and some salad with caesar dressing for dinner.

Bf had the same, but had smoked coley instead of salmon.

IvyTheTerrible

Chicken Korma, lovely. It was medium spicy (the auld fella doesn't like spice) so I threw a load of chilli flakes into mine, nom!

The Hill Billy

Warm grilled chicken sandwiches made with a crusty Hüssbrot loaf (the varieties of bread here in Switz are fantastic!).

On the side I had a mountain of salad/slaw of halved baby tomatoes, scallions, hard-boiled eggs, grated carrots & cabbage in a light coating of salad cream & lots of ground white pepper.

And a cup of tae.

iwantmydinner

Last night I had an old favourite - creamy chorizo and red pesto sauce on wholewheat penne. Hom!

AND there's enough for lunch today

ibarelycare

iwantmydinner wrote: »

Last night I had an old favourite - creamy chorizo and red pesto sauce on wholewheat penne. Hom!

AND there's enough for lunch today

That sounds lovely, do you have a recipe for the sauce?

iwantmydinner

ibarelycare wrote: »

That sounds lovely, do you have a recipe for the sauce?

It's barely a recipe!

Put on your penne to boil.

A few minutes before the pasta is ready, slice up chorizo, into frying pan without oil on medium heat, after a few minutes drain off excess oil (I keep it in a wee container for other stuff), chuck in red pesto on top of the chorizo, stir around well, after a minute or two once the pesto is heated through, add in a bit of cream and stir well so that it combines with the pesto (I don't really have measurements; I just add in enough to create a lovely silky sauce with bumps of delicious chorizo).

Strain your pasta and put it back into the pot. Pour your sauce over the pasta in the pot, mix up well so that all the pasta is coated. Serve immediately!

I find the leftovers keep well in the fridge to be microwaved the next day also.

In terms of quantities, I use a whole ring of chorizo (the small ring you get in Aldi) and a whole pot of pesto (again the wee jar you get in Aldi) and I try to be a bit mean with the amount of pasta (watching carbs ) and just a wee bit of cream. That makes two nice generous servings.

ibarelycare

iwantmydinner wrote: »

It's barely a recipe!

Put on your penne to boil.

A few minutes before the pasta is ready, slice up chorizo, into frying pan without oil on medium heat, after a few minutes drain off excess oil (I keep it in a wee container for other stuff), chuck in red pesto on top of the chorizo, stir around well, after a minute or two once the pesto is heated through, add in a bit of cream and stir well so that it combines with the pesto (I don't really have measurements; I just add in enough to create a lovely silky sauce with bumps of delicious chorizo).

Strain your pasta and put it back into the pot. Pour your sauce over the pasta in the pot, mix up well so that all the pasta is coated. Serve immediately!

I find the leftovers keep well in the fridge to be microwaved the next day also.

In terms of quantities, I use a whole ring of chorizo (the small ring you get in Aldi) and a whole pot of pesto (again the wee jar you get in Aldi) and I try to be a bit mean with the amount of pasta (watching carbs ) and just a wee bit of cream. That makes two nice generous servings.

Thanks, sounds great, anything with chorizo is good with me

iwantmydinner

ibarelycare wrote: »

Thanks, sounds great, anything with chorizo is good with me

It's so good but so BAD!

Seaneh

Currently eating the last porion of a chicken madras I made the other day but on the stove I have this insanely massive pot of Chicken, Chorizo and Chickpea stew.

dipdip

No effort in dinner tonight: cheese and charcuterie platter with grapes and honey. I did make the loaf we ate with it though!

April O Neill

MissFlitworth wrote: »

A salt-splosion of salt. Risotto with smoked salmon & peas and a chicken kiev from my butchers. Stock cube must have been 90% salt so in combination with salty kiev and salty salmon I feel like I've been out licking seals or other sea creatures for the evening

A stock cube contains 5g salt. Weigh it out. It's a shocking amount when you visual it. I worked (and weighed) this out one lonely, depressing evening. /nerdy sad sack


:pac:

Polka_Dot

No pics, but tonight I had homemade salami pizza. Well, the dough was from a packet mix (I want to try making my own at some point), I made the sauce myself though. I sort of improvised a recipe for it, it turned out a little bitter so next time I'll try adding sugar/simmering for longer. Topped with cheese and salami.

I also tried my hand at making pesto, but I'm not sure how well it turned out It's very sharp and quite a dark green colour as opposed to the bright green you'd usually see. I'll definitely use it but again, I could definitely improve it next time.

oscarBravo

Polka_Dot wrote: »

...the dough was from a packet mix (I want to try making my own at some point)...

Check out the "death by cheese" pizza recipe in the Cooking Club. I don't think I'll ever use another pizza dough recipe again.

Polka_Dot

oscarBravo wrote: »

Check out the "death by cheese" pizza recipe in the Cooking Club. I don't think I'll ever use another pizza dough recipe again.

That's actually the exact dough I was planning to make once I get around to it!