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

Mrs Fox

Gongoozler wrote: »

I'm salivating at the look of your sweet potatoes. Please tell me how to get them like that?

I cut them into chips with skin on, coat with some smoked paprika, a tbsp melted coconut oil & sea salt. Spread on baking sheet and bake in preheated oven at 200℃ for about 25-30 minutes, shaking it half way through.

MissFlitworth

Last night we had hotdogs wrapped in bacon & then wrapped in dough with chorizo & cheese and baked into hand held dinner. It was v. good if *slightly* bad for my heart. I hate to say this, it's such a betrayal of all I hold dear, but I think the bacon was unnecessary in the finished product I'm a bad person.

The little bits of cheese that escaped the dough and crisped up were very, very much necessary though!

Tilly

Mrs Fox wrote: »

I cut them into chips with skin on, coat with some smoked paprika, a tbsp melted coconut oil & sea salt. Spread on baking sheet and bake in preheated oven at 200℃ for about 25-30 minutes, shaking it half way through.

Mine just turn so mush

Mrs Fox

Tilly wrote: »

Mine just turn so mush

I find that when coated with other oils such as olive or veg base, they char and wrinkle the chips a bit with a mushy texture. Not that I mind them, still very tasty to me. Coconut oil seems to hold their shapes better and gives a non greasy finish.

Gongoozler

As it is we cut them into slices, and they take 35 minutes to oven bake. so cutting them bigger I assume would take longer, but might give it a go as yours look so delicious

homemadecider

Chicken & chorizo risotto with leeks, peas and feta.

dibkins

Gloomtastic!

Haven't had them in decades - rissoles!

patsypantaloni

Roast rack of lamb, chilli & mint couscous, homemade hummus, warm flatbreads, harissa yoghurt, rocket dressed with lemon & olive oil, and roast peppers stuffed with taleggio... All with a delicious glass of red wine

(Not usual Thursday night fare but I passed my PhD viva so decided to treat myself!)

cofy

Congratulations, and your dinner looks delicious.

To Elland Back

Gloomtasic, here in Wexford, you would be shot for suggesting you use meat in a rissole. In Dublin, I was reared on them that way

Tilly

To Elland Back wrote: »

Gloomtasic, here in Wexford, you would be shot for suggesting you use meat in a rissole. In Dublin, I was reared on them that way

??? What are you meant to use in them? Meat all the way in our house

cofy

To Elland Back wrote: »

Gloomtasic, here in Wexford, you would be shot for suggesting you use meat in a rissole. In Dublin, I was reared on them that way

I had to google rissole, I had never heard of them before. Wexford gets it's own mention in wikipedia.
http://en.wikipedia.org/wiki/Rissole

Tilly

cofy wrote: »

I had to google rissole, I had never heard of them before. Wexford gets it's own mention in wikipedia.
http://en.wikipedia.org/wiki/Rissole

"especially in the county of Wexford, where boiled potatoes are mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips"

NO! Just NO! :mad:

the beer revolu

Tilly wrote: »

"especially in the county of Wexford, where boiled potatoes are mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips"

NO! Just NO! :mad:

That's a potato pie or even a croquet.
Rissoles must have some sort of meat in them!

the beer revolu

Tilly wrote: »

"especially in the county of Wexford, where boiled potatoes are mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips"

NO! Just NO! :mad:

That's a potato pie or even a croquet.
Rissoles must have some sort of meat in them!

To Elland Back

Breaded or Battered?


Wexford Town chippers are different: they serve a local delicacy called the Wexford Rissole - a combination of old chips, old cooking oil, herbs and bread or batter.

People think they've been around since the dinosaurs but, Shane Dunphy, has discovered that they only arrived in the town, from Britain, after The Emergency.

They're the ideal Irish comfort food but there's a tragic tale in their history.

Although they're venerated, people aren't afraid to experiment - the latest creation is a 'haute cuisine' Wexford Rissole.

As for the 'breaded or battered'? You can't have both - you have to get off the fence and decide quickly.

Gloomtastic!

My mum's had 1/2 meat, 1/2 mash potato/onion. Delia's, that I did last night, had no potatoes.

But serving mash potatoes with chips is just mean!!!

vicwatson

To Elland Back wrote: »

Breaded or Battered?


Wexford Town chippers are different: they serve a local delicacy called the Wexford Rissole - a combination of old chips, old cooking oil, herbs and bread or batter.

People think they've been around since the dinosaurs but, Shane Dunphy, has discovered that they only arrived in the town, from Britain, after The Emergency.

They're the ideal Irish comfort food but there's a tragic tale in their history.

Although they're venerated, people aren't afraid to experiment - the latest creation is a 'haute cuisine' Wexford Rissole.

As for the 'breaded or battered'? You can't have both - you have to get off the fence and decide quickly.

Some say Mr Grace himself of the Bride Street Chipper invented the Rissole, made from Potato and Herbs and rolled in breadcrumbs, before other chippers took it to the "batter" stage, they are still made now and can be bought in Tesco by a company called Jimmys Kitchen, and delicious they are too !!

http://www.wexfordpeople.ie/news/willie-grace-will-be-missed-by-many-27661043.html

vicwatson

the beer revolu wrote: »

That's a potato pie or even a croquet.
Rissoles must have some sort of meat in them!

Incorrect, not a Wexford Rissole with meat, pure potato and herbs and breadcrumbs !

Tilly

This is like the big paella debate of 2014

kylith

To Elland Back wrote: »

Breaded or Battered?


Wexford Town chippers are different: they serve a local delicacy called the Wexford Rissole - a combination of old chips, old cooking oil, herbs and bread or batter.

People think they've been around since the dinosaurs but, Shane Dunphy, has discovered that they only arrived in the town, from Britain, after The Emergency.

They're the ideal Irish comfort food but there's a tragic tale in their history.

Although they're venerated, people aren't afraid to experiment - the latest creation is a 'haute cuisine' Wexford Rissole.

As for the 'breaded or battered'? You can't have both - you have to get off the fence and decide quickly.

That sounds revolting

dibkins

The chips in Wexford are different though:P Any trip to that end of the country has to include a trip to the Premier!

Makood

Tilly wrote: »

"especially in the county of Wexford, where boiled potatoes are mashed, mixed with herbs and spices, battered or breadcrumbed, and served with chips"

NO! Just NO! :mad:

I must be the only Wexford person who thinks they are awful and I will eat almost anything!

Mrs Fox

Boned and rolled chicken, roast turmeric jerusalem artichoke chips, steamed tenderstem broccoli + peas.

katydid

To Elland Back wrote: »

Gloomtasic, here in Wexford, you would be shot for suggesting you use meat in a rissole. In Dublin, I was reared on them that way

How can you have a rissole without meat??

Tilly

Out for dinner tonight. I had chicken supreme on pesto mash. It was so tasty. Washed down with a few strawberry daqueries

To Elland Back

katydid wrote: »

How can you have a rissole without meat??

I'm a Dub, but my sons were born and reared in Wexford. I always had meat rissoles as a kid, but my lads never believed such a thing existed. I sent a link of this thread to one of them and got this reply

"I'll never accept the meat rissole, even if the whole world is against me"

Strange kid

Tilly

To Elland Back wrote: »

I'm a Dub, but my sons were born and reared in Wexford. I always had meat rissoles as a kid, but my lads never believed such a thing existed. I sent a link of this thread to one of them and got this reply

"I'll never accept the meat rissole, even if the whole world is against me"

Strange kid

my brother was born in Wexford. Do you call your kids yellow bellies like we call my bro? No. Just us so

fussyonion

Sweet and Sour chicken with rice.
I usually make my own from scratch but didn't have time so picked up a jar of Aldi Sweet and Sour sauce for 79c.
Seriously impressed; lots of crunchy veg and a lovely flavour.