The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!

Faith

Jesus christ, HMC, I'm dying here! That last picture has made my sugar withdrawal* symptoms surge up again!

*yep, I've given up sugar again . One week down. I'd forgotten just how hard the withdrawal period is!

Mrs Fox

*magnifying the glorious table of crisps. I. Want. That. Now.

the beer revolu

Just two things on the plate.:
Another gorgeous pork chop.
Slaw of carrot, Jerusalem artichoke, apple, ginger and mustard.

kylith

I have a lurgy so it was wonton soup and noodles from the local Chinese.

I've been searching for the perfect wonton soup and so far nothing has come close to the Chinese under the Dart bridge near Fairview. I can't remember the name of the place but the soup is really peppery with lumps of char sui thrown in for good measure. It breaks my heart that they don't deliver to my area.

Loire

Winner winner chicken diner last night. Roast chicken, green beans and roast sweet potato. I cooked the chicken in a tin-foil shaped tent as per the way I cooked my Xmas turkey and it was lovely and moist

On a roll, I made spicy, chicken noodle soup for lunch today with some of the leftovers.

Mrs Fox

Homemade Chicken Kiev in panko crumbs, baby potato chippies and coleslaw.

BaZmO*

I made ibarelycare's Aloo Keema w/ Saffron & Cardamom Rice from the Cooking Club for dinner and it was so tasty.

Muahahaha

what are panko crumbs like, crispier than normal crumbs? Also are they typically in Asian shops or do you need some speciality Japanese store?

yellow hen

Muahahaha wrote: »

what are panko crumbs like, crispier than normal crumbs? Also are they typically in Asian shops or do you need some speciality Japanese store?

They're in Supervalu

Minder

Panko are very dry and light. Because they contain no moisture, they produce a less greasy, oily finish to fried food and stay crisper longer.

Dinner was roast pork fillet in a marinade of sweet tamarind and sriracha chilli paste. Chicken salad, and a thai omelette with shredded chicken, bean shoots and herbs.

Mrs Fox

Muahahaha wrote: »

Also are they typically in Asian shops or do you need some speciality Japanese store?

Also available in Tesco own brand

MissFlitworth

The rest of the chicken from Monday's blandfest dinner with mushrooms in a white wine & cream sauce. Served with orzo and some broccoli.

Dizzyblonde

My daughter cooked last night. We had roast chicken with a spicy rub, corn on the cob, green beans and baby potatoes.

javagal

Last night we had slow cooked beef pieces which I then transferred into an oven dish and topped with sliced par-boiled potatoes and onions and roasted. Served with roasted Brussel sprouts.

Dinner for tonight is pulled chicken tacos with homemade guac and salsa with some of our home made rose!

the beer revolu

Variation on the theme last night.
Rib eye steak with the same slaw.

dibkins

Chicken satay skewers and fried rice.

iwantmydinner

Pasta bake with a veg-heavy tomato sauce made from scratch. Two sliced chillies added the perfect amount of kick. Went down very well with the help of the rest of the bottle of Aldi Montepulciano used in the cooking.

Side note: I think that Aldi Montepulciano is really very good, but my palate is pretty ignorant. Anyone else a fan?

connollys

Tom Yum soup made with scotch bonnets for lunch, dinner, lunch yesterday and today. Still have ingredients at home but think Ill switch it up this eve, innards starting to grumble

purplecow1977

Fajitas & a few potato wedges. Marinated the chicken for a bit in soy sauce/honey & threw a bit of fajita powder on.

Hermione*

Dinner tonight was a mountain of Thai food from Camile Thai. Lovely, comforting, refreshing food for a wild and stormy night

javagal

Picture of our pulled chicken. It was delicious and enough left for himselfs lunch

Stheno

dibkins wrote: »

Chicken satay skewers and fried rice.

Could I have the skewers recipe please?

Have been sick all week with no appetite due to severe pain. Finally got meds to deal with it today and indulged in a frozen pizza Gonna have lovely shepherd pie tomorrow though

Photo-Sniper

Spent the night in the experiment kitchen working on an entree for a group of 450 I and my team need to cater for next month, so this was my dinner.

Finally (nearly) got all the flavors right. Trying to bring a bit of irish over here.

A mint and pea mousse with Sierra Nevada Pale Ale battered cod, served with straw chips and an apple tartar, topped with a trickle of lemon juice. Bare in mind presentation is a bit messy as this was I would reckon my 15th-20th one tonight, but would you be happy with this? lets pretend the taste is perfect

Now onto making 450 of them next month. Wee



Cheers.

Stheno

Photo-Sniper wrote: »

Spent the night in the experiment kitchen working on an entree for a group of 450 I and my team need to cater for next month, so this was my dinner.

Finally (nearly) got all the flavors right. Trying to bring a bit of irish over here.

A mint and pea mousse with Sierra Nevada Pale Ale battered cod, served with straw chips and an apple tartar, topped with a trickle of lemon juice. Bare in mind presentation is a bit messy as this was I would reckon my 15th-20th one tonight, but would you be happy with this? lets pretend the taste is perfect

Now onto making 450 of them next month. Wee



Cheers.

Wow that looks amazing, you could be seriously blase and just call it fish and chips with a twist?

Photo-Sniper

Stheno wrote: »

Wow that looks amazing, you could be seriously blase and just call it fish and chips with a twist?

Cheers man,

Yeah Its just going to be fish and chips on the card.

Stheno

Photo-Sniper wrote: »

Cheers man,

Yeah Its just going to be fish and chips on the card.

I'd be amazed to be served that

Minder

Photo-Sniper wrote: »

A mint and pea mousse with Sierra Nevada Pale Ale battered cod, served with straw chips and an apple tartar, topped with a trickle of lemon juice. Bare in mind presentation is a bit messy as this was I would reckon my 15th-20th one tonight, but would you be happy with this.

Would be delighted with it if the batter stays crisp. How does it perform when the fish is waiting on the mousse for several minutes?

Mrs Fox

Last night was Indian night. I asked for chicken tikka masala and make it spicy, which I always have for a few years now. Whoever cooked it didn't cook the chilli powder down, as it tasted so powdery raw, which spoiled the whole dish. Almost like a tub of chilli powder fell into it. Heartburn alert. However I managed to pick through the chicken and had it with Mr Fox's Jalfrezi sauce.

Roesy

Last night was chicken parmigiana, asparagus and mash. Tonight will be steak fajitas.

Photo-Sniper

Minder wrote: »

Would be delighted with it if the batter stays crisp. How does it perform when the fish is waiting on the mousse for several minutes?

This is not a problem once the mousse is the right consistency in the first place. The mouse shouldnt be "leaking", it should stay nice and firm. The mousse is straight out of a whipped cream dispenser with nitrous oxide. This insures, the mouse stays nice and firm before it gets to the table.

Also a trick ive been using for years to keep the batter crispy is just before you coat your fish, whisk the batter over a bowl of ice until its nice and cold.. this helps the crust stay crunchy.

Thanks for the compliments, ile happily put up more of my work if people are interested.