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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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Jamie Oliver's Pea and Goat's Cheese Risotto.
Hadn't as much rice as I thought I had, but still very good, added some more peas than I normally would.
I used stock from pheasant bones of a pheasant casserole I made in cider at the weekend. I rinsed the bones before putting them into water for stock, but it was still sweet. Surprisingly pleasant.
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Gloomtastic! wrote: »So after over 5 hours cooking, I took out this charred lump of meat thinking that I've overdone it. However, underneath was the most juicy, succulent and tasty meat ever. What a treat! Thanks Dizzy et al. This place is just the best
Do tell? Recipe/link? Please
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Roast chicken with the end of our garlic pesto under the skin, squash roasted under the chicken & creamed spinach (also a little bernaise from a jar which was not the worst thing I've ever eaten! You wouldn't smother a steak in it because it's very sweet (think salad cream) but a little was nice)
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Marty McFly wrote: »Do tell? Recipe/link? PleaseDizzyblonde wrote: »If I didn't have a slow cooker I'd use the Hairy Bikers' recipe.
http://uktv.co.uk/food/recipe/aid/652180
I always use the BBQ sauce from their Mother Knows Best book - everyone seems to like it.
3 tomatoes, chopped (I use half a tin of chopped tomatoes)
1 red onion, finely chopped
1 tbsp of worcestershire sauce
1 garlic clove, crushed
1 tsp mustard powder
240 ml ketchup
2 tbsp soy sauce
55g sugar
1 tbsp cornflour mixed with
3-4 tbsp of water
salt & black pepper
*If you're cooking a large piece of pork you might have to double the quantities.
Put everything except the cornflour & water into a pot and bring to the boil. Slowly stir in the cornflour mixture until the sauce has thickened.
The only thing I'd add is to line the baking tray with tin foil. It gets very burnt, very!0 -
Here's some meals from the last few days:
First up on Tuesday was Spaghetti Bolognese..all home-made and delicious:
Then on Friday I spent three hours making a home-made lasagne which was well worth the effort; served with a few chips and a salad:
Saturday we had a salmon salad:
And tonight we had Mexican chicken with peppers, red onion, rosemary/garlic/mustard baby potatoes, carrots and green beans:
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Hiya,
That looks really good. I've never cooked Ox tail - how did you cook it?
Loire.
Wow Loire that surprises me, I got an ox Tail pre christmas and if you use it and a shin of beef, you'll have the most amazing stew ever
I think what Beer rev did is pretty much in line with what i do for mine.
Ye come out with a relativley cheap dinner which will feed the masses for a couple of days and doesn't require constant attention.
I have a tail in the freezer at the moment but the weather is too good for a stew right now, but give it a few days.0 -
Wow Loire that surprises me, I got an ox Tail pre christmas and if you use it and a shin of beef, you'll have the most amazing stew ever I think what Beer rev did is pretty much in line with what i do for mine.
Ye come out with a relativley cheap dinner which will feed the masses for a couple of days and doesn't require constant attention.
I have a tail in the freezer at the moment but the weather is too good for a stew right now, but give it a few days.
Thanks for that tip - I'll pick up one on Saturday with some chin and let it cook away all Sunday in the slow cooker 0 -
The butcher i use sells a full tail for 5.99 and a shin for €6/7, so throw in the veg etc and spuds, you should get 6-8 full dinners out of it at least for roughly €5/16 euroThanks for that tip - I'll pick up one on Saturday with some chin and let it cook away all Sunday in the slow cooker
Hope it turns out delicious and fall apart good 0 -
Pizza and mini garlic pizza bread with cheese - I used the recipe from the death by cheese pizza in the cooking club. I think I made a mistake in the recipe somewhere as the base was very heavy and doughy despite being rolled as flat as possible. It treated more like a savoury base. I dying know where I any wrong!!
Pizza was lovely despite this and I enjoyed it. Have some left over for tomorrow too
I had a look at the dough recipe and the photos in that Death by Cheese thread. I have to say the dough after its cooked looks almost pastry like, perhaps its to do with the addition of baking powder or it was rolled out with a rolling pin.
I would try it without the baking powder. Here is my dough recipe which i think makes a great base from months of trail and error
Makes 4, 12 inch size pizza's
650g High gluten flour (Strong white flour or Tipo '00' Italian flour)
325ml Warm water
7g Dry yeast
1 Tablespoon sugar,
50ml Olive oil
2 Teaspoons of salt
First add the yeast and sugar to the warm water. This will give the yeast time to activate while you prepare the rest. The sugar also helps with the activation as its food for the yeast. It should have a nice foamy top on it when its ready to use.
Sieve your flour into a large bowl, add the salt. Make a well in the center of the flour and add the yeast mixture. Gradually incorporate the flour into it with a fork. Finally add the olive oil and mix this in well, i do this last because i want the flour to fully absorb the water before adding the oil, which then locks in the moisture.
You should have a sticky'ish lump of dough at this stage, dont worry about this, its supposed to be like that. Better for it to be too moist than too dry. Empty the dough onto a well floured surface and begin to knead the dough for about 10 mins. The dough should be smooth and elastic.
Place the dough into a well oiled bowl. Cover with a towel and let it rest for about 30mins in a warm place until the dough is twice its original size.
Empty the dough out onto a floured surface. and cut into 4 equal pieces. Form each one into a round ball, here is a video of the correct technique:
https://www.youtube.com/watch?v=_-8xEpX47Yc
Place them on a tray, cover with cling film and put in the fridge for 1 hour.
When ready to make your pizza, take a dough ball and lightly press it down with your fingers starting in the center, working your way to the edges leaving a thicker outer edge. Gently stretch the dough out with your palms until you have a thin base. What ever you do, do NOT use a rolling pin ! If you do you just squeeze all the air out of the dough that the yeast spent 1 hour and 30 mins developing.
Top with your choice of toppings. Try to keep the toppings light and not use too much sauce, otherwise the dough wont rise when baking. For best results bake it on a pizza stone at the highest temperature in the oven. The hotter the better. I dont time my pizza, i just wait until the crust is golden, usually under 12 mins.
I recently started experimenting with baking it in my gas bbq which goes up to 600 degrees Fahrenheit and got amazing results.0 -
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On Monday I made two dishes of Shepards pie using lamb mince. I had some for dinner that night but the rest is for lunch at work served with a side of raw spinach.
Last night I made a mushroom and leek pasta in a creamy tarragon sauce and topped with Parmesan. I was going to add Serrano ham but I decided against it.
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I had a look at the dough recipe and the photos in that Death by Cheese thread. I have to say the dough after its cooked looks almost pastry like, perhaps its to do with the addition of baking powder or it was rolled out with a rolling pin.
I would try it without the baking powder. Here is my dough recipe which i think makes a great base from months of trail and error
Makes 4, 12 inch size pizza's
650g High gluten flour (Strong white flour or Tipo '00' Italian flour)
325ml Warm water
7g Dry yeast
1 Tablespoon sugar,
50ml Olive oil
2 Teaspoons of salt
First add the yeast and sugar to the warm water. This will give the yeast time to activate while you prepare the rest. The sugar also helps with the activation as its food for the yeast. It should have a nice foamy top on it when its ready to use.
Sieve your flour into a large bowl, add the salt. Make a well in the center of the flour and add the yeast mixture. Gradually incorporate the flour into it with a fork. Finally add the olive oil and mix this in well, i do this last because i want the flour to fully absorb the water before adding the oil, which then locks in the moisture.
You should have a sticky'ish lump of dough at this stage, dont worry about this, its supposed to be like that. Better for it to be too moist than too dry. Empty the dough onto a well floured surface and begin to knead the dough for about 10 mins. The dough should be smooth and elastic.
Place the dough into a well oiled bowl. Cover with a towel and let it rest for about 30mins in a warm place until the dough is twice its original size.
Empty the dough out onto a floured surface. and cut into 4 equal pieces. Form each one into a round ball, here is a video of the correct technique:
https://www.youtube.com/watch?v=_-8xEpX47Yc
Place them on a tray, cover with cling film and put in the fridge for 1 hour.
When ready to make your pizza, take a dough ball and lightly press it down with your fingers starting in the center, working your way to the edges leaving a thicker outer edge. Gently stretch the dough out with your palms until you have a thin base. What ever you do, do NOT use a rolling pin ! If you do you just squeeze all the air out of the dough that the yeast spent an 1 and 30 mins developing.
Top with your choice of toppings. Try to keep the toppings light and not use too much sauce, otherwise the dough wont rise when baking. For best results bake it on a pizza stone at the highest temperature in the oven. The hotter the better. I dont time my pizza, i just wait until the crust is golden, usually under 12 mins.
I recently started experimenting with baking it in my gas bbq which goes up to 600 degrees Fahrenheit and got amazing results.
Fab thanks so much! Will deffo try this next time! Yes the pizza was yummy but just too heavy for my tastes.
And I just noticed the grammar and spelling in my previous post - gosh between autocorrect and extreme fatigue my post was a mess! Soz 0 -
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This discussion has been closed.
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