Here's What I Had For Dinner - Part III - Don't quote pics!

Cazale

Made some beef and Guinness stew. Slow cooked it for about three hours. Brought it in to work for the night shift so forgive the presentation. Tasty.

the beer revolu

Dave_The_Sheep wrote: »

And if she did, can we have a recipe? I've never made borscht but I want to.

She used a Hairy Bikers' recipe.

Gloomtastic!

Following on from our recent Chicken Saag, tried making a Saag Paneer today.

Third time making Paneer and the second time it just turned out like jelly as opposed to solid enough to cut into cubes.

Took ages to get it chunky and browned in the frying pan but well worth it. It had a real meaty texture.

Served with shop-bought Naan and Poppadoms.

rubadub

Tesco used to have a refrigerated chicken saag dish with what they called gunpowder potatoes. It was only 2euro and not in their "value" range, no idea why it was so cheap, and not highlighted as an offer.

rare to see a saag dish in supermarkets, and even more rare to see potatoes with a curry type dish. It was nothing amazing but worth €2!

https://www.tesco.com/groceries/en-GB/products/299599904

Mystery Egg

We had crispy corn tacos tonight, stuffed with taco mince, lettuce, tomatoes, jalapenos, avocado, salsa, sour cream and cheese.

The baby basically ate a bowl of meat and cheese. :pac:

Graces7

My Sunday dinner ( a noonish event) was cottage pie, mashed carrots and parsnips, and greens fresh from the garden

The pie and roots courtesy of Supervalu and excellent..

McMurphy

Picked up a random jar of "Moroccan meatball sauce" in Aldi yesterday (I'm a divil for North African inspired food) and made meatballs with it this evening.

Finely diced some red onion with garlic and chilli and some copies corriander fried with the meatballs, then added cubed carrots and charred peppers and then added the sauce.

Served with couscous.

Was savage. If you see the sauce, buy it.

dubstarr

Made lamb curry in the slow cooker,was really nice.

Made shredded chicken the other day that turned out lovely as well.

McMurphy

Skin on, mashed potatoes, pan fried chicken thigh fillets, carrots done in garlic butter, corn and gravy.

Mystery Egg

Roast vegetable puff tart with goat's cheese and black pudding. Extremely easy.

Mr E

Red Lentil Curry. Spicy and warming.

Mystery Egg

We had shin beef stew. It was good, but do you know, I'm really not gone on shin. I know it's the cut most recommended for stewing, but it always reminds me slightly of dog food. I cooked it in the pressure cooker (well, Instant Pot) for 27 minutes. There's such an excess of gristle or collagen or whatever that I find it never fully breaks down. It's a bit like how pork belly can be sometimes - just too much going on that's not quite meat.

Anyway we had it with mashed potatoes and some nice rye and sprouted grain bread. The baby didn't touch it.

I didn't get a photo so all you get is a pic of the leftovers for tomorrow's lunch. :pac:

Dave_The_Sheep

Butternut squash and pumpkin pasta.

Porklife

Dave_The_Sheep wrote: »

Butternut squash and pumpkin pasta.

That looks Devine. Would you mind telling us the recipe?

Dizzyblonde

Mystery Egg wrote: »

We had shin beef stew. It was good, but do you know, I'm really not gone on shin. I know it's the cut most recommended for stewing, but it always reminds me slightly of dog food. I cooked it in the pressure cooker (well, Instant Pot) for 27 minutes. There's such an excess of gristle or collagen or whatever that I find it never fully breaks down. It's a bit like how pork belly can be sometimes - just too much going on that's not quite meat.

Anyway we had it with mashed potatoes and some nice rye and sprouted grain bread. The baby didn't touch it.

I didn't get a photo so all you get is a pic of the leftovers for tomorrow's lunch. :pac:

I used to use it a lot but I went off it, I find the taste too strong. I've gone back to using rib beef, it has just the right amount of marbling.

Dave_The_Sheep

Porklife wrote: »

That looks Devine. Would you mind telling us the recipe?

Based on this. But with more butter, garlic and parmesan probably.

I just sauteed some onion with garlic and fresh sage chopped up. Peeled, cubed and simmered the pumpkin/squash til it was cooked, then into the food processor with some butter, some of the pasta water and some of the onion mix. Then mixed with the rest of the onion mix, pasta, pasta water if needed and some grated parmesan. Topped with more parmesan and pepper.

Dizzyblonde

Mr. Dizzy stood out in a gale tonight barbecuing ribeyes

Mystery Egg

Dizzyblonde wrote: »

I used to use it a lot but I went off it, I find the taste too strong. I've gone back to using rib beef, it has just the right amount of marbling.

Thanks for the tip, this is exactly what I will do. I love rib, especially a rolled rib roast served nice and pink. Very flavoursome.

tickingclock

Dizzyblonde wrote: »

I used to use it a lot but I went off it, I find the taste too strong. I've gone back to using rib beef, it has just the right amount of marbling.

Also use rib steak from the butchers. Always think some level of fat is required for stew and slow cooking

PARlance

Not sure it counts but just had a quick late night spaghetti aglio e olio... hit the spot, but herself probably wont thank me!

Has been years since I made it and trying to figure out why!

Mystery Egg

Good old spag bol here tonight, with some tagliatelle, garlic bread and grated cheddar on the top. Simmered low all afternoon, with lots of garlic and red wine. Twas lovely.

All the small man ate was the inside of the garlic bread. Sigh.

Gloomtastic!

Mystery Egg wrote: »

All the small man ate was the inside of the garlic bread. Sigh.

Try not to beat yourselves up about it. My first memory is of all my family cheering because I finished my plate of dinner for the first time. Now look at me!

Mystery Egg

Gloomtastic! wrote: »

Try not to beat yourselves up about it. My first memory is of all my family cheering because I finished my plate of dinner for the first time. Now look at me!

That is a genuinely heartwarming story!

Shenshen

Worked late, didn't want to skip my evening cycle, so it had to be quick.

I fried up a yellow pepper, some mushrooms, spring onions and garlic, added a tablespoon each of cream cheese and ajvar and a splash of water, then stirred through some chives and parsley. Quickest and tastiest pasta sauce I've made in quite a while.

Recliner

Shenshen wrote: »

Worked late, didn't want to skip my evening cycle, so it had to be quick.

I fried up a yellow pepper, some mushrooms, spring onions and garlic, added a tablespoon each of cream cheese and ajvar and a splash of water, then stirred through some chives and parsley. Quickest and tastiest pasta sauce I've made in quite a while.

Did you make or buy the ajvar?

Shenshen

Recliner wrote: »

Did you make or buy the ajvar?

I bought it. There's a Pakistani Cash&Carry here in Cork that also stocks a lot of Eastern Mediterranean food. His ambition is to culinarily cover everything from the Mahgreb to Indonesia, I suspect. :pac:

Recliner

Shenshen wrote: »

I bought it. There's a Pakistani Cash&Carry here in Cork that also stocks a lot of Eastern Mediterranean food. His ambition is to culinarily cover everything from the Mahgreb to Indonesia, I suspect. :pac:

There's a Hal Al meat and food shop in Clonmel here, they do carry a lot of herbs and spices also. I might have a look this weekend.
That dish looks fabulous, I love something that's that simple but packs a wallop of flavour.

Tipperary animal lover

Shenshen wrote: »

I bought it. There's a Pakistani Cash&Carry here in Cork that also stocks a lot of Eastern Mediterranean food. His ambition is to culinarily cover everything from the Mahgreb to Indonesia, I suspect. :pac:

Shenshen... where on where abouts is this cash&carry shop you speak of in the city? Mad for proper eastern food

Mystery Egg

Home made pizza tonight.

dubstarr

Can i ask which is the best store bought chicken stock cubes for soup.