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

Gloomtastic!

Mrs Fox wrote: »

Is it just me or do you think Aldi/Lidl whole ducks are overly f-aaaaaaaatty? Like, insane ratio to the meat themselves? I used to get the ones from Tesco and they're not too bad. But recently got the Lidl one when it was on offer, cooked it using a recipe that I've done a few times, and it was like, fat soup with a sliver of duck meat.

It's been years since I cooked a whole duck so nothing to compare it too. I emptied the roasting tray twice which is less than I thought I would. Fed two adults and three kids.

kylith

I made a sweet potato crusted quiche - spinach and feta. Made it in my new le Creuset pie dish

Dial Hard

Mrs Fox wrote:

Is it just me or do you think Aldi/Lidl whole ducks are overly f-aaaaaaaatty? Like, insane ratio to the meat themselves? I used to get the ones from Tesco and they're not too bad. But recently got the Lidl one when it was on offer, cooked it using a recipe that I've done a few times, and it was like, fat soup with a sliver of duck meat.

I don't know about Lidl but Aldi's ducks are Silverhill, who supply some of the best restaurants in the country.

hairyprincess

Fish pie for the day that was in it!

I used salmon, hake, smoked haddock and prawns. Sauce was made from the reserved milk from poaching the fish, a small bit of white wine added and leeks and an onion. Topped with mashed potato and broccoli on the side.

the beer revolu

Mrs Fox wrote: »

Is it just me or do you think Aldi/Lidl whole ducks are overly f-aaaaaaaatty? Like, insane ratio to the meat themselves? I used to get the ones from Tesco and they're not too bad. But recently got the Lidl one when it was on offer, cooked it using a recipe that I've done a few times, and it was like, fat soup with a sliver of duck meat.

All the ducks supplied to any of the Supermarkets for years in Ireland would be Silver Hill.
There's a helluva lot of fatfat on a whole duck!

Lidl sometimes have frozen French duck breasts and Skeaganore ducks turn up in specialist butchers and delis but I've only ever seen Silver Hill in supermarkets.

FlowerPower1

Mrs Fox wrote: »

Is it just me or do you think Aldi/Lidl whole ducks are overly f-aaaaaaaatty? Like, insane ratio to the meat themselves? I used to get the ones from Tesco and they're not too bad. But recently got the Lidl one when it was on offer, cooked it using a recipe that I've done a few times, and it was like, fat soup with a sliver of duck meat.

I had Thornhill duck from Cavan recently and it was superb, hardly a bit of fat on it. I think you can buy directly from the farmer but apparently he is a bit lax but well worth the wait! I don't think there are too many duck suppliers in Ireland and that's probably why Silverhill is seen as one of the better ones.

Dial Hard

Sher-ping pancakes from Jamie's America. I approached these with mild trepidation as, much as I love Jamie, he and I haven't always seen eye to eye on recipes that involve dough, but these were a doddle. Having them again tonight.

the beer revolu

FlowerPower1 wrote: »

I had Thornhill duck from Cavan recently and it was superb, hardly a bit of fat on it. I think you can buy directly from the farmer but apparently he is a bit lax but well worth the wait! I don't think there are too many duck suppliers in Ireland and that's probably why Silverhill is seen as one of the better ones.

Duck can be very dry if too lean.
Silver Hill ducks are specifically bred to have more fat in the breast so they can be cooked through without drying out. This is why Silver Hill supply 90% of the Chinese restaurants in UK China towns.
They are seen as one of the better ones because they are. They also happen to be the biggest.

I have no connection with them but I have been there and it is a top class operation. I love their duck.

Gloomtastic!

the beer revolu wrote: »

I love duck.

We have noticed!

I reserved the duck fat last night. Poured it into a bowl, left it out over night so all 'the bits' settle to the bottom, it's now in the fridge to harden. In a couple of days turn the hardened fat out of the bowl and slice the dirty layer of fat off. You now have clean duck fat to do whatever with.

Mrs Fox

the beer revolu wrote: »

All the ducks supplied to any of the Supermarkets for years in Ireland would be Silver Hill.
There's a helluva lot of fatfat on a whole duck!

Lidl sometimes have frozen French duck breasts and Skeaganore ducks turn up in specialist butchers and delis but I've only ever seen Silver Hill in supermarkets.

Tesco used to do Gressingham duck which was grand. Just enough to render but still leave a bit of fat for lushness. I love silverhill breasts and confit, but I don't think I'll be buying the whole one again.

the beer revolu

Mrs Fox wrote: »

Tesco used to do Gressingham duck which was grand. Just enough to render but still leave a bit of fat for lushness. I love silverhill breasts and confit, but I don't think I'll be buying the whole one again.

I rarely buy whole duck, eider (sic, geddit? ).
There's not much meat apart from the legs and breast but wonderful stock to be had. Duck wings are great, though, but rarely for sale. Silver Hill export all of them.

nicki11

Lamb shish kebab (doner kebab for the OH) with naan, salad and chips for dinner yesterday and Angus burgers with chips today

StripedBoxers

Dinner tonight was medium duck breast, salad and onion mash. Had no scallions. Devastated. :pac:

SB_Part2

Since everyone is talking about duck i've taken mine out of the freezer.

Shenshen

Fajitas with spicy pan-fired vegetables and garlicy-lemony oven-roasted cauliflower, guacamole, fresh salsa and a side of sweet potato chips.

With a pint of Fursty Ferret. While watching the football - all perfect except for Germany losing and the husband cheering for England.

homemadecider

We had friends over last night for a casual feed so we decided to make shredded beef. We got 3kg chuck beef and cooked it in a stockpot on a low heat for 18 hours, along with mirepoix, red wine, cocoa, vinegar, mustard, beef stock, peppercorns and chilli. It absolutely fell apart when we took it out of the oven and shredded beautifully.

We served it with some BBQ sauces, sourdough bread, pickles, lettuce and homemade coleslaw.

RentDayBlues

Lamb massamam, cooked yesterday over 6 hours, then reheated slowly for an hour today, was delicious. No pics, but followed by left over birthday cake I made

hairyprincess

Butterflied leg of lamb, mashed potatoes, mashed carrots, turnip and parsnip mixed with sprinklings of black pepper, cayenne pepper and nutmeg.

I don't normally make Yorkshire puddings so we had them as a treat. I only managed to get a pic of them!

patsypantaloni

I cooked Easter Sunday lunch for eight (😂):

Smoked salmon on homemade soda bread with lemon and dill to start

Rare roast rib of beef with Yorkshire puds, roast potatoes, mangetout, honey roasted carrots and parsnips, gravy and horseradish sauce for mains

Apple mosaic tart from smitten kitchen (omg the salted caramel sauce was epic!) with vanilla ice cream for dessert

Several glasses of very nice red wine throughout, currently eyeing up the Easter egg for afters... Bliss!

dee_mc

We had a turkey breast roasted with lemons and garlic, ham glazed with mustard, honey and ground cloves, roasted cubed potatoes, boiled baby roosters, carrots, parsnips, broccoli, a few stuffing balls that were in the freezer since Christmas, cranberry sauce... yum! And a chocolate and coffee roulade that was also in the freezer since Christmas.
No actual chocolate eaten in this house so far!

kylith

Lamb chops cooked in the slow cooker with soy, honey, garlic, and rosemary, which made a lovely gravy. Served with peas and baked potato

kenco

Sorry its been a while since my last confession!

Yesterday was Spring Lamb, Roast and mashed spuds, baton carrots and minted peas. 6 Adults and 2 younger ones devoured same and were very happy indeed. Thought I had done too many Roasties (yes, yes you can never do to many but they dont work as leftovers!) but the good news was that it left space for an excellent Apple Pie from Jnr #1 and some very good cheese from the in laws.

Saturday night I had some time so got some Skirt from my Butcher (had the usual 'do you know what your doing with it' chat). Marinated it for a few hours in Orange zest, Red Wine Vinger, shallots, etc, etc. Then flash fried it on the griddle pan and served it with spiced red cabbage and mash. Edge bits of the beef where only ok but the middle bits where the medium side of rare and delicious. Next time I do Skirt will be on the BBQ which I think will work very well (sometime in say 2020 when the weather permits!)

Hope you are all having a great weekend!

Makood

I love Ukrainian food, but it's always nice to get home to your own. When we got home at 9pm last night after 23 hours travel, and got the lil dude settled, there was only one thing on my mind...chips! Had with calamari rings and garlic mushrooms, with a marie rose dip. Pure junk, but heavenly.

homemadecider

Tonight we had a french onion tart with mixed salad. Unbelievably tasty, we will definitely make this again.

Minder

Roast leg of lamb with hot pepper paste, kimchi fried rice, plain rice (for the kiddies), miso baked aubergines, spinach and grapefruit salad and a bowl of kimchi.

Dizzyblonde

We had roast leg of lamb last night too with a garlic, rosemary and juniper berry rub. Petits pois, green beans and roasted carrots, and my best ever roast potatoes - tossed in flour before roasting.

I made a Victoria sponge for dessert.

StripedBoxers

Did some lamb chops with spuds and veg tonight, was awful. Chops weren't nice at all and the veg (green beans of some description) were horrible, they tasted like dust and sweets, such an odd flavour.

I ended up having salmon and cream cheese on crackers instead.

Kovu

Cooked one of my pork tongues last night. Had it in brine overnight- salt/sugar/molasses/chilli/garlic/black peppercorns. Then boiled it on high for 15 mins and skinned before a slow simmer for 3hours. Then took out and marinated in lime juice for 20 mins.
Meanwhile I cooked off tomatoes, onions, garlic, fried chilli in oi,l (a new purchase, it's amazing) mushrooms, corn, red peppers and seasoning to taste, loosely based off a Fiesta Lengua recipe.

Added in a few chopped up roasties from the Easter Sunday roast at the end of that and the strained pork meat.

It. Was. Amazing. Such a different texture to ox tongue. A good bit of work but next time I'll do a few and freeze them.

Gloomtastic!

Chicken and Ham Pie with baby roasties.

Whispered

Your roasties look fab!

We had pizzas, one had garlicky tomato sauce, chillies, mozerella and mushrooms, the other was tomato sauce with loads of oregano, feta, red onion, olives and peppers. We had them with wedges (well I had cut them so thick they were like roasties) and hummus. Loverly!