Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!
Options
Comments
-
-
-
-
-
One of my biggest pet hates out there. Kind of an extreme example, but I even know people who think "well done" means "cooked correctly" and that rare meat hasn't been cooked right because "weller = better".RentDayBlues wrote: »It's the reason I eat meat now, grew up in a home where meat was cremated and never ate it until I was in my 20's
That, and people who boil cabbage and ham/bacon. Use a frying pan and some cream/butter, and it's gorgeous... not like the mushy, warm, bird-vomit my parents and grandparents used to cook.
0 -
Advertisement
-
One of my biggest pet hates out there. Kind of an extreme example, but I even know people who think "well done" means "cooked correctly" and that rare meat hasn't been cooked right because "weller = better".
That, and people who boil cabbage and ham/bacon. Use a frying pan and some cream/butter, and it's gorgeous... not like the mushy, warm, bird-vomit my parents and grandparents used to cook.
Boiled ham/bacon, with the cabbage throw into the water for the last half hours is GORGEOUS.0 -
-
-
One of my biggest pet hates out there. Kind of an extreme example, but I even know people who think "well done" means "cooked correctly" and that rare meat hasn't been cooked right because "weller = better".
That, and people who boil cabbage and ham/bacon. Use a frying pan and some cream/butter, and it's gorgeous... not like the mushy, warm, bird-vomit my parents and grandparents used to cook.
Bet they'd be sorry they fed you at all if they read that 😂0 -
-
Advertisement
-
-
-
-
-
-
-
-
MissFlitworth wrote: »Pork meatballs loaded with fennel, chili and garlic. Spaghetti & parmesan.angeldelight wrote: »Six pork and fennel meatballs...
Our psychic connection is seriously on point this week! You wearing a black top too today?
0 -
MissFlitworth wrote: »Our psychic connection is seriously on point this week! You wearing a black top too today?
Ha! I'd love to say yes but am still in my pjs
0 -
-
Advertisement
-
-
Sure, no problem. It's super basic, just takes a bit of times is allCould you please share the recipe for the stew. thanks.
1 whole medium sized chicken or several chicken pieces (you can use a larger or smaller chicken if you prefer)
Carrots - about 6
Potatoes - I used about 20, a mixture of sizes, you can use as many or as little as you want
Leeks - 2
Celery - 1 packet
Onions - 3 or 4 (can't remember how much I used)
Garlic - about 10 cloves
Pearl barley - 4 large handfuls
Mushrooms (optional)
Chop all the veg into little chunks, including the potatoes.
I boiled the whole chicken (take off the strings/twine) in water for about an hour. I then added in the vegetables and barley and let it cook away for a good hour more with the lid slightly ajar so the steam got out.
I then took the chicken only out of the pot, and stripped it from the bones before adding it all back in (bones and all, you don't have to put them in though, I do it for extra flavour) and I added in one knorr chicken stock pot and let it cook away until I was happy with it.
It's the preparation and cooking that takes the longest really, I cooked mine for a good three hours on a low-medium heat.
I didn't add anything in except the stock pot and some black pepper but you can add in what you want, I just wanted to keep it simple.
If you use mushrooms I recommend using button mushrooms and leaving them whole or you could use the medium/large mushrooms just cut into little chunks.
I got about 20-25 portions from my pot but I froze some portions of it and it freezes well, doesn't look flavour, etc.
I put in plenty of potatoes and barely as they will help to thicken the stew so I don't use extra thickening for it. You could use less spuds and barley and use a separate thickener if you prefer.
When I stripped the chicken from the bones I did discard the skin as I'm not really a fan of it (unless its crispy!) but again, you can leave it in if you prefer.
I've also used smaller chicken pieces (thighs, legs, wings etc) and had the same results, stripping it from the bones takes a bit longer though.
Hope this helps, if you've any more questions, ask away 0 -
-
-
-
-
-
-
Mrs Fox, can I ask?
Is the cauliflower steak simply cauliflower or is there a trick to how its cooked etc?
TIA
Simply cauliflower sliced about 3/4" thick, pan fried with a tablespoon of oil on medium high heat, until you get a nice colour on both sides, roughly about 2-3 minutes each side. Then finish off in the oven at 200℃ for 20 minutes. Season to taste.0 -
Advertisement
-
This discussion has been closed.
Advertisement