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

StripedBoxers

Tonight we are having bacon and cabbage. Yum.

purplecow1977

StripedBoxers wrote: »

Tonight we are having bacon and cabbage. Yum.

Ditto!

iwantmydinner

I made chicken tikka masala with basmati rice for himself and savoury cauliflower rice for me. I roasted the cauli with a wee bit of oil and some seasoning. It was my first time having it. Yum. Will def have again.

Makood

Makood wrote: »

marklazarcovic wrote: »

jerk chicken,airfried chips,jerk sauce for dipping..

What spuds do you use for those chips? They look amazing

dibkins

Yet another asian pork salad, i'm getting better at these^^ Mixed all together after the pic was taken.

angeldelight

Spicy chicken and cheese pitta with fried gnocchi and salad

the beer revolu

From a few days back:Duck breasts with apple and blackcurrant sauce, grilled tomatoes and baby peppers, wilted kale with garlic and steamed new potatoes.

the beer revolu

Very simple dinner last night:Flat iron steak, fried new spuds, rocket and tomatoes.

Mrs Fox

the beer revolu wrote: »

From a few days back:Duck breasts with apple and blackcurrant sauce, grilled tomatoes and baby peppers, wilted kale with garlic and steamed new potatoes.

Now you really make me question why I render all the fat off the duck. They just look divine.
*cue Hannibal Lecter slurping noise

RentDayBlues

Lidls sea bass fillets with oven roasted garlic baby potatoes. Was in a rush so decided frozen peas for veg but "fancied" it up by making sort of mojito peas! Used mint leaves, lime juice and rum, very delicious!

MissFlitworth

Chicken fried rice to use up a box of leftover chickpea pilau. The take away that just kept giving, must have gotten 4 meals out of it!

Mystery Egg

Had a puff pastry pie tonight - I tried that method of cutting out squares of puff, then taking an identically-sized square and cutting out its middle, and then layering the cut-out piece on top of the full piece. Viola - a box of pastry! Brushed with egg, baked until risen and golden, and filled with a mixture of leftover shredded ham, spinach, garlic, mushrooms, stock, seasoning and cream. Served with a big salad. Scrumptious!

katydid

Mystery Egg wrote: »

Had a puff pastry pie tonight - I tried that method of cutting out squares of puff, then taking an identically-sized square and cutting out its middle, and then layering the cut-out piece on top of the full piece. Viola - a box of pastry! Brushed with egg, baked until risen and golden, and filled with a mixture of leftover shredded ham, spinach, garlic, mushrooms, stock, seasoning and cream. Served with a big salad. Scrumptious!

I'm confused. Did you cook the pastry first and then fill it? If so, was the filling hot?

Mystery Egg

katydid wrote: »

I'm confused. Did you cook the pastry first and then fill it? If so, was the filling hot?

I did. It was like a big vol au vent. I baked the pastry and while it was baking, I fried up some mushrooms, spinach etc.

When the pastry came out of the oven I poured in the filling. It was crazy delicious. Clean plates all round and it looked ridiculously impressive for such a simple meal.

katydid

Mystery Egg wrote: »

I did. It was like a big vol au vent. I baked the pastry and while it was baking, I fried up some mushrooms, spinach etc.

When the pastry came out of the oven I poured in the filling. It was crazy delicious. Clean plates all round and it looked ridiculously impressive for such a simple meal.

Sounds fabulous. As you said, a giant vol au vent.

Mrs Fox

Roast chicken in ground dried porcini mix rub, braised carrots and petit pois, and homemade oven chips. Everything tasted wonderful. Success.

the beer revolu

Mrs Fox wrote: »

Now you really make me question why I render all the fat off the duck. They just look divine.
*cue Hannibal Lecter slurping noise

I'd have no problem with more fat rendering out (I can never stop myself from eating all the fat!) but I don't see how you'd do it and still have the meat rare / med rare.

Shenshen

Aubergine Parmigiana - not quite the traditional recipe, I added lots of grated vegetables to the tomato sauce, the aubergines were baked rather than fried and I replaced the bechamel with cottage cheese.
Yet, despite all this, it was definitely one of the tastiest I'd ever made.

Tilly

Went to Deep in Howth on Saturday night. I had the Dublin bay prawns for starters and the seafood paella for mains. It was delish.

Gloomtastic!

Roast rack of lamb with crushed potatoes

Delicious!!!

http://www.jamieoliver.com/recipes/lamb-recipes/roast-rack-of-lamb-with-crushed-potatoes/#XpJAr0wVIcsULMCE.97

beertons

Mac & cheese. Lazy day with the golf on. Nearly made a hames of the cheese sauce, going in and out to watch the telly.

marklazarcovic

Makood wrote: »

Makood wrote: »

What spuds do you use for those chips? They look amazing

they are actually frozen skin on chips i do in the tefal ,lamb and weston stealth fries there called.

marklazarcovic

had to have the bacon n cabbage after the comments here

xtra fat chopped and added,love the fat/mash combo ... laced with chef brown sauce after i took pic lol

pew

Pulled pork and salad in whole grain pitta bread with bacon potato salad

tickingclock

Shenshen wrote: »

Aubergine Parmigiana - not quite the traditional recipe, I added lots of grated vegetables to the tomato sauce, the aubergines were baked rather than fried and I replaced the bechamel with cottage cheese.
Yet, despite all this, it was definitely one of the tastiest I'd ever made.

P

That looks really healthy and tasty. Can i get the recipe even roughly pretty please?

TheKBizzle

Made pizza for my housemates

Mrs Fox

Last Friday I was invited to my mate's for Eid celebration. He served Penang Laksa so so delicious, I asked him to give me a shout the next time he makes them again. And so he did today. He's in my good books.
Thick rice noodles, served in fish and crustacean broth, condiments of cucumber, cherry tomatoes, finger chillies, mint and boiled egg.
I had seconds.
I may unashamedly call over again tomorrow should he have leftovers.

Shenshen

tickingclock wrote: »

P

That looks really healthy and tasty. Can i get the recipe even roughly pretty please?

Not difficult at all, really.

I put 1 onion, a few cloves of garlic, a bell pepper, a carrot and some celery into the food processor and got it chopped really fine.

Then fry it all in a large pan until the mixture changes colour a bit and becomes softer. Add 2 tins of chopped tomatoes and a handful of chopped button mushrooms, as well as some dried oregano and thyme, and simmer for about 1 hour or so. Add salt at the very end, as it will reduce down quite a bit.

In the meantime, slice 2 aubergines into thin-ish slices, rub them with a little olive oil, layer them on a baking tray and bake them for about 10 - 15 minutes. They should go slightly brown, you will probably not fit all the slices on one tray in one go so keep at it till they're all nicely soft and brown.

Once you've got the sauce and slices ready, layer them in an oven-proof dish, starting with some sauce. Then some aubergine slices, and spread a bit of cottage cheese on them, then sauce again. I've put in 2 layers of each, but you could do more. Just make sure that the last layer is aubergines. Spread the rest of the cottage cheese on top, and sprinkle with a bit of mozzarella.

Pop it in the oven for about 10 minutes, until the cheese is nicely brown.

Sparks43

Sirloin Steak with triple cooked chips Mushrooms onions and pepper with a generous helping of Homemade potato gratin

Plus a little Ramekin of Homemade pepper sauce

First foody post here so hi to all

Was going to do a Rhubarb and lime Tart/crumble with a Crème anglaise but didnt have enough time

Also made some Wholemeal bread to snack on while waiting for dinner yum

MissFlitworth

Dear God. Steaks & potato gratin & chips & pepper sauce. Do you require live in help? Will (listlessly) clean your stuff for food.

Tonight we had a Green Saffron korma. Was yummy. Nothing in the jar that you wouldn't cook with either (v. much lacking in ingredients starting in dihydro... etc.) Initially thought 'this is a bit sweet' and then realised I am a dummy and I was eating a korma. Korma is sweet. I also made perfect fluffy basmati by absorption for the first time ever and I have leftovers for lunch.