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

Shenshen

Cauliflower and broccoli makhani, with popadum, naan and coriander chutney

IvyTheTerrible

Chicken and Tarragon

tampopo

I was at a meeting in Temple Bar and it started lashing it down 5 mins before it finished. Legged it to Burdock's where I had the fresh cod and chips. Eaten there and then in the shop, leaning against that tall cupboard thing.

Looked like a drowned rat when I got home. AND mislaid my phone. Wasn't going out in that weather to look for it on the ground on the way home. Found it at lunchtime today under the table. (in fairness, kitchen is a bit messy...)

homemadecider

Tonight we had one our batch cooked dinners from the freezers - stew made from shredded ham, sweet potato and butter beans, served with sticky rice.

Tarzana2

Shenshen wrote: »

Cauliflower and broccoli makhani, with popadum, naan and coriander chutney

I just want to put my face in that. Drool.

IvyTheTerrible wrote: »

Chicken and Tarragon

I love this sparse, austere description.

IvyTheTerrible

Tarzana2 wrote: »

I just want to put my face in that. Drool.



I love this sparse, austere description.

I should have said "the cooking club chicken and tarragon"!
Tonight was pissaladière.

TheKBizzle

Pulled pork burritos with chicken wings & salad. Made spiced cauliflower dip & sweet potato nacho cheese for the vegans that showed up...

RentDayBlues

Baked sweet potatoes with trout and sweetcorn, did take a picture but it looked very bland but tasted yum.

Avada

I had shin of beef (from Brady's butchers in fairview, Dublin) braised in O'Haras stout with steamed new potatoes. First time I've cooked properly in ages, it was gorgeous.

Alun

Weißwurst mit Sauerkraut, Semmelknödel und Süßer Senf courtesy of Lidl



I also got a chance to practice my Weißwurst peeling skills again !

katydid

Alun wrote: »

Weißwurst mit Sauerkraut, Semmelknödel und Süßer Senf courtesy of Lidl

I was debating whether or not to get the sweet mustard. Is it very sweet?

dibkins

Was going to make risotto, but i decided to go a slightly healthier route: Grilled asparagus with tomatoes and garlic and some procuitto. Nomnom.



Also, i ate some nachos off the table to i wouldn't spoil the photo. I had to use them up, i swear!

Alun

katydid wrote: »

I was debating whether or not to get the sweet mustard. Is it very sweet?

Yes, it is quite sweet, but it's an essential accompaniment and goes quite well with the sausages .. the Weißwurst I bought came with 3 sachets in the packet, I didn't need to buy it separately.

katydid

Alun wrote: »

Yes, it is quite sweet, but it's an essential accompaniment and goes quite well with the sausages .. the Weißwurst I bought came with 3 sachets in the packet, I didn't need to buy it separately.

Ah ok. They had it in a separate jar too. Not a great fan of Weißwurst, I have to say. I don't like the texture. I prefer Bratwurst, or Bockwurst at a push.

I know all that stuff is considered very German, but I prefer the kind of German cuisine I encounter in the north east, with lots of red meat, particularly game, as well as fish and heavy sauces.

Alun

katydid wrote: »

I know all that stuff is considered very German, but I prefer the kind of German cuisine I encounter in the north east, with lots of red meat, particularly game, as well as fish and heavy sauces.

Not a part of Germany I'm familiar with ... I lived in Darmstadt in Hessen for a while, which borders on Nordbayern, and went there a lot, but never really ventured up north.

katydid

Alun wrote: »

Not a part of Germany I'm familiar with ... I lived in Darmstadt in Hessen for a while, which borders on Nordbayern, and went there a lot, but never really ventured up north.

Husband is from Mecklenburg, we go there to visit the Ma in Law.

tampopo

Fried salmon, sticky rice and yesterday's leftover veggies.

Smidge

Had sort of a Mexican evening.
Made a kind of carne asada with chicken. Had a spicy smokey mince/taco thingy.
Had huevos rancheros on top of spicy cubed sweet potato and sides of tortillas, pico de gallo, a spicy dip and Mexican rice aswell.

Would post pics but I dont know how

MissFlitworth

Smidge wrote: »

Would post pics but I dont know how

Woohoo! potential Mexican food pics!

Few ways to do it, I use imgur so that's what I'll describe but other people do it differently. Basically pick photos you want to use, open imgur.com, upload them and copy the link in the 'Direct Link' box



Click on the picture button at the top of your post



Paste in the link to your image. And that's it really. I use Paint to crop & resize photos too, no need for anything fancy to do it.

Mrs Fox

Chicken leg marinated in tamari, ginger and garlic, and stir fried veg.

Loire

Working, *cough*, from home yesterday, so I was able to make roast leg of lamb with gravy, honey-glazed carrots and buttery mash. It was nice!

Dolbert

Green saffron chicken korma. Really nice curry but wouldn't have described it as a korma in a million years!

Gloomtastic!

Dolbert wrote: »

Green saffron chicken korma. Really nice curry but wouldn't have described it as a korma in a million years!

Spicy Korma?

Dolbert

Gloomtastic! wrote: »

Spicy Korma?

Yeah it was quite spicy! Just compared to Indian restaurants kormas anyway. Very nice though.

Zelda247

Mrs Fox wrote: »

Chicken leg marinated in tamari, ginger and garlic, and stir fried veg.

How long did you marinate for and did you then roast in the oven, at what temp please and for how long?

Dial Hard

Gloomtastic! wrote:

Spicy Korma?

Spicy korma should be a thing everywhere. I'm a divil for the creamy dishes in Indians but I also love a good spice hit. Khan's Balti House in Donnybrook used to ask whether you wanted any dish on the menu mild, medium or hot. It was ace.

Anyway, back on topic, we had Buffalo chicken casserole last night, with a spinach and coriander salad and blue cheese garlic bread. It was inhaled before I even thought of taking a photo.

Mrs Fox

Dial Hard wrote: »

Spicy korma should be a thing everywhere. I'm a divil for the creamy dishes in Indians but I also love a good spice hit. Khan's Balti House in Donnybrook used to ask whether you wanted any dish on the menu mild, medium or hot. It was ace.

This is me. I love takeaway's tikka masala but always asks for extra spicy. To my knowledge all Indian takeaways/restaurants would happily cook to your liking. Just don't go ordering Phal and expect them to tone it down to Korma level

MissFlitworth

Dolbert wrote: »

Green saffron chicken korma. Really nice curry but wouldn't have described it as a korma in a million years!

I had the exact same reaction! I think most kormas I've ever had have been almond based rather than coconut based and the Green Saffron one had, almost, a chutney taste as well. It was still delicious but after I ate it I googled korma to see if I was wrong or they were.

I was wrong.

Alun

I make kormas quite often using recipes from a couple of books I have, and there's not a trace of coconut milk or almonds anywhere near them. Yoghurt all the way.

Mrs Fox

Zelda247 wrote: »

How long did you marinate for and did you then roast in the oven, at what temp please and for how long?

Marinate them for 8 hours in a zip loc bag.
Arrange in a roasting pan. Cover loosely with foil, throw in preheated oven at 200℃ for 30 minutes. Take off the foil and roast for a further 15-20 minutes (the legs I had were very large so I needed 25 minutes before the juice runs clear). Put under the grill to crisp up the skin, between 3-5 minutes.