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The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!
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Fish pie.
Mixed bag of fish (hake, cod, salmon, little bit of smoked mackerel) poached in salted milk, made a bechamel using the milk and a heap of freshly ground nutmeg, topped with mashed made using butter and egg and passes through a fine sieve so it's super smooth. Little bit of red chedder and bung in the oven until golden and crisp. First fish pie, first of many of they all taste this nice
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Decided to try something different on the curry front tonight and made a beetroot and beef curry http://www.bbcgoodfood.com/recipes/2872688/beef-and-beetroot-curry
It had a 5 star rating but was horrible.
Whoever decided to put treacle into a curry should be shot!0 -
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First time making a crust-less quiche. Very nice fridge roundup of slightly "soft" veg - spinach, tomatoes, shallots. A few rashers, half a log of not-very-nice Lidl goat's cheese, with eggs, milk, a spoon of mustard and loads of nutmeg and black pepper. Put it all in a non stick cake tin, 15 mins in oven, and wow, so good.
Much nicer than my usual omelette/tortilla made in a frying pan.
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One of my favourite and one of the cheapest meals you can make... Fried rice with pork belly. It also keeps quite well and is easy to use as lunch in work or a reheated dinner... It's even delicious cold in warm weather!
Boil about 2 big cereal bowls worth of rice (because as Mitch Hedberg said, rice is great when you're hungry and want 2,000 of something) in lightly salted water. Be very careful not to overcook. Drain, run under cold water and leave to drain again.
While you're doing that, grill 4 chicken fillets. Lob them in the food processor after until they are completely ground up. Put in some salt and a lot of black pepper and blend again. Then more salt and pepper and blend once more.
Mix 4 eggs in a bowl and put in a pan or work on high heat for 1 minute or so, stirring violently throughout with a fork (not a wooden spoon) so the back end is running along the pan to keep breaking up the egg. Remove when it's nearly full cooked but not quite... It should be a bit goopy still.
Run an onion through a cheese grater to get it Really fine, put in a wok or pan with some oil on med/high heat. Get a bag of mixed frozen veg (or fresh if money isn't an issue) and a pack of mushrooms (cut in half, then halved again into quarters) and Lob them in with the onion after a minute or two. Put in another glug or 2 of oil... don't worry about any excess liquids. Keep stirring and after 5-10 mins, remove. Frozen veg like carrots should be soft through and mushrooms should be fully cooked.
Turn the wok up full hest until there is smoke coming from the oil. Get a really sharp knife and cut a pork belly into 1-2cm cubes depending on how chunky you like your... Err... Never mind. Aaaanyway, once chopped, throw them on the pan/wok and keep tossing about until they are a little burned on the fatties parts. Put in a bowl, take them out by spoon so some of the fatty juice remains but no grease, use a generous amount of pepper, some salt and a good few squirts of lime juice, shake about a little and leave aside.
Turn the heat back down just a small bit to med/high. Add the rice back in with a good bit of oil and allow sizzle for a few minutes, then add a small dash of soy sauce... THIS IS ONE THING TO BE CAREFUL WITH! About 2tsp will turn your rice a nice darkish colour, anymore and it will look black and odd... It just keeps spreading and spreading more than you would imagine.
Next add in the ground chicken and site it in. Then the egg mix... plus 2 raw eggs, and stir until well combined. The precooked egg gives those lovely lumps, the raw eggs 'glue' the rice and chicken together. Add the veg back in and stir it all together for 5 mins until it's all a good heat and we'll mixed. Any excess juices fro. The veg earlier can go in too... The rice will soak it up and it gives more depth of flavour.
Finally, add the pork on top (the lime juice makes a huge difference) and again, any excess juices poor in too. Keep the pork in the oven at 100 degrees if you are worried about it going cold, but I haven't had a problem with this myself. The rice is roaring hot, so having the pork slightly cooler but still warm/hot offset each other nicely.
This will make enough to feed a small army, so feel free to use smaller measures! Keeps well though and hugely versatile.
End result...
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We replaced our hand blender recently so I've got that 'new gadget' thing going on where I find myself squinting at random ingredients every time I cook going "Could I.....blend it.... den den dennnnnnnn".
Normally grate onion to go into meatballs but today I blitzed an onion and a couple of cloves of garlic into liquid and mixed it with my mince. FAIL. Too much onion gloop, too little mince. I have created a meatball so soft you could spread it on toast and, because I was using too much onion in the first place to the amount of mince I had, it tasted Not Good. A baked onion puree with a little mince. I'm not a fan of food that's softer than it should be. The crispy cheese on top was nice though!
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Thanks to the 'Steak' thread I went & got myself a 450g entrecôte this evening. I also picked up a few marrow bones for roasting as a starter. Then a crisis kicked off with work which involved a couple of extra-curricular meetings & several G&Ts. Dinner is now in the freezer for next week, it ended up as a potato & leek Cup a Soup & now time for bed. 0
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The Hill Billy wrote: »Thanks to the 'Steak' thread I went & got myself a 450g entrecôte this evening. I also picked up a few marrow bones for roasting as a starter. Then a crisis kicked off with work which involved a couple of extra-curricular meetings & several G&Ts. Dinner is now in the freezer for next week, it ended up as a potato & leek Cup a Soup & now time for bed.
I did something similar except not diversions....
450g ribeye, celeriac mash, potato fondant and sautéed wild mushrooms
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I made this yesterday, it was lovely!Marty McFly wrote: »No problem, although I did change it quite a bit.
http://www.bbcgoodfood.com/recipes/2209/italianstyle-beef-stew
I took out the olives, added in red pepper, chickpeas, some hot sauce, cayenne pepper and smoked paprika.
It wasn't overly spicy just had a little after kick to the flavour. 0 -
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