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

hardCopy

Dial Hard wrote: »

Chilaquiles.

https://scontent-ams3-1.xx.fbcdn.net/v/t1.0-9/13244755_10154827169107678_5752130190327941957_n.jpg?oh=c2f78d65d53f3ea18ac165f28d8022fe&oe=579B5D6B

That looks class



Last night was slow cooker beef and Smithwicks stew with homemade wedges.

Based on Catherine Fulvio's beef and guinness pot roast.

hairyprincess

Michellenman wrote: »

I boiled and baked a ham earlier this week, was sick of just having it with salads so I made a mushroom and ham pie tonight. It was kind of disappointing to be honest. Fried the mushrooms off in some butter, added in onion and the ham and then the wine. Creme fraiche added just before the oven with a handful of garden peas and then topped with puff pastry. All of that sounds really good to me to but the taste just left me a bit... Meh. The pastry was the best part and sure I bought that pre made! Not even looking forward to it for lunch tomorrow.

I still have a lot of ham left over so if anyone has any recommendations of how to use it up I would really appreciate it

What about split pea and ham soup?

L'prof

Dial Hard wrote: »

Sour cream, cheese and coriander.

:eek: You had me until coriander

Dial Hard

L'prof wrote: »

:eek: You had me until coriander

I knew you were going to say that. So just leave it off.

I used to be one of those people who absolutely LOATHED coriander and could only taste soap off it. Addicted to the stuff now.

L'prof

Dial Hard wrote: »

I knew you were going to say that. So just leave it off.

I used to be one of those people who absolutely LOATHED coriander and could only taste soap off it. Addicted to the stuff now.

I'd eat away at it, don't worry. Never ask restaurants to take it out either but every time I see it I just think, "pah, that soapy stuff again"

BuffyBot

Michellenman wrote: »

I boiled and baked a ham earlier this week, was sick of just having it with salads so I made a mushroom and ham pie tonight. It was kind of disappointing to be honest. Fried the mushrooms off in some butter, added in onion and the ham and then the wine. Creme fraiche added just before the oven with a handful of garden peas and then topped with puff pastry. All of that sounds really good to me to but the taste just left me a bit... Meh. The pastry was the best part and sure I bought that pre made! Not even looking forward to it for lunch tomorrow.

I still have a lot of ham left over so if anyone has any recommendations of how to use it up I would really appreciate it

Tuscan Ham and Bean soup: similar to this http://www.food.com/recipe/tuscan-white-bean-soup-with-ham-and-kale-474113. I throw in tinned tomatoes also alongside different herbs etc to make it heartier.

Gloomtastic!

Aldi have mackerel fillets on special this week. You still need to pin bone them.

Griddled mackerel on a bed of pasta.

Dial Hard

Ramen, with enough leftover for tonight, although I can't see any dinner being had with the Leinster match slap bang in the middle of the evening.

Mrs Fox

Spanish Eyes wrote: »

Was in France - Haute Savoie recently, and honest to God the Tartiflette is to die for.

So tasty and comforting in the cold up the mountains.

Although I replicated it, it wasn't exactly the same, maybe because I wasn't in the Alps!

the only place I found Reblochon was in Sheridans. Not cheap either, but what the heck!

You can find them in bigger Tesco; I've got them in both Tesco Celbridge and Maynooth. They're sold in semi circle blocks. I can't remember how much they were exactly but I'd imagine they're a fraction of Sheridan's.
You're right, it doesn't taste the same when you cook it yourself; I'm convinced it has something to do with cooking/eating at cold, high altitudes.
But still delicious and hearty though.

FortuneChip

Spanish Eyes wrote: »

Was in France - Haute Savoie recently, and honest to God the Tartiflette is to die for.

So tasty and comforting in the cold up the mountains.

Although I replicated it, it wasn't exactly the same, maybe because I wasn't in the Alps!

the only place I found Reblochon was in Sheridans. Not cheap either, but what the heck!

Fallon & Byrne sell it too.
As you said, not cheap.

Love the dish, it's so comforting.

Another key difference between here & the alps - you've earned it there!
It's ideal midway though a heavy skiing session!

Shergar6

Egg fried rice ~(with a good squeeze of lemon), stuffed garlic mushrooms and mixed veg. Had it around 3pm and i'm still stuffed!

I'm vegetarian and sometimes i really do run out of ideas.

nicki11

L'prof wrote: »

How does it compare to Boojum? I absolutely love Boojum but willing to try somewhere new, if only for a variation of the same thing.

Tried Tolteca last night and I'm not a fan. The pork, rice and salsa was flavourless, OH had steak with medium salsa which was good but not great. I definitely wouldn't recomend the pork and the rice needed the sauce to have flavour and it wasn't very spicy, was a bit fruity but would have been a nice mild salsa but was labeled medium. I think food should stand on its own and as a whole in a dish and my OH's extra sauce was the only thing which added flavour to mine.

Boojum has well flavoured meat, rice and salsa so I'd recomend them. They are also the same, price wise so your not paying more for quality.

Mystery Egg

Bratwursts for dinner with brioche rolls, fried onions, mustard and ketchup, with salad and a cold beer.

Dial Hard

Hot-sauce marinated halloumi with baby spinach, roasted tomatoes, spring onions, raw chillies and a semi-soft boiled egg.

StripedBoxers

Tonight was garlic and citrus chipotle salmon with garlicky broccoli. So good.

tampopo

Incinerated Lidl kangaroo steaks. Will pay more attention next time and reduce heat.

Sapphire

Last night was curry night.

Tonights dinner is currently cooking - slow cooked beef joint. I'll serve with baby potatoes and sugar snap peas.

Faith

Roasted baby potatoes, roasted cherry tomatoes, blanched green beans, panfried snapper fillets and a garlic parsley butter drizzle over the top .

Makood

Made my 1st ever lasagna last night. Was absolutely gorgeous. Usual ingredients but recipe called for milk and red wine in the mince. Wine made a huge difference. The landlady, who detests alcohol in cooking, was hoodwinked.

Dizzyblonde

Garlic chicken breast with spicy rice, oven chips and coleslaw.

Whispered

A few days ago, but it was so tasty and I was so proud of it I wanted to share. I didn't take a pic of the adult plates, but this is my babies plate. Dahl, aloo chana and saag "feta", with basmati rice and a garlic naan.

Zelda247

Dizzyblonde wrote: »

Garlic chicken breast with spicy rice, oven chips and coleslaw.


How did you cook the chicken please?

Dizzyblonde

Zelda247 wrote: »

How did you cook the chicken please?

They were big, so I roasted them for about 35 minutes at 180C. The marinade was on them when I bought them, but it was basically lemon, garlic and olive oil with a tiny bit of chilli.

StripedBoxers

Dizzyblonde wrote: »

Garlic chicken breast with spicy rice, oven chips and coleslaw.

http://i65.tinypic.com/jb31v9.jpg

This looks unreal. Going to try it soon for sure.

How did you do the rice? I've tried spicy rice a few times and can ever get it right, it just tastes bland.

SB_Part2

Went to Featherblade for the second time in two weeks. Absolutely love it.

Billy86

SB_Part2 wrote: »

Went to Featherblade for the second time in two weeks. Absolutely love it.

Oh my good lord!! Prices seem reasonable enough too - http://www.featherblade.ie/sample-menu-3.pdf - going by the photo I was expecting Roly/Shanahan's types.

hardCopy

SB_Part2 wrote: »

Went to Featherblade for the second time in two weeks. Absolutely love it.

http://i35.photobucket.com/albums/d179/ocaulfield/Food/IMG_5895_zpstrzvkbsd.jpg

It's class. Got the hanger steak in there for a late lunch a few weeks ago.

SB_Part2

hardCopy wrote: »

It's class. Got the hanger steak in there for a late lunch a few weeks ago.

The first time I went I had the chipotle hanger.



I was devastated when it wasn't on the menu when I went back but the 9oz featherblade was just as nice.

They don't need the sauces either. I probably shouldn't have bothered getting any.

Mystery Egg

Dinner for one and can't be bothered



Agus cupla cupan tae.

Gloomtastic!

^ Is that a fried slice on there? Oh to be 30 years younger!!!!