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

Dave_The_Sheep

Cooking club?

cee_jay

Dave_The_Sheep wrote: »

Cooking club?

https://www.boards.ie/vbulletin/forumdisplay.php?f=1355
A great archive of recipes. The stand outs for me, and the ones I always go back to, are the pulled pork, doner kebabs, chicken and chorizo rice bake and buttermilk chicken.

Gloomtastic!

cee_jay wrote: »

https://www.boards.ie/vbulletin/forumdisplay.php?f=1355
A great archive of recipes. The stand outs for me, and the ones I always go back to, are the pulled pork, doner kebabs, chicken and chorizo rice bake and buttermilk chicken.

Don’t forget the Chicken Biryani. Fantastic! https://touch.boards.ie/thread/2056521427/20/#post87103622

Dave_The_Sheep

Well, that's the rest of my weekend sorted.

igCorcaigh

woodchuck wrote: »

Sausages with mash, peas and homemade onion gravy (I totally forgot to put onions on the shopping list, but luckily had a half a large onion leftover in the fridge from another day!)

Onions are the one thing I would panic at not having.

Must be my favourite vegetable, and the starting point of anything I cook.
II most always have a few slices of raw onion with anything I eat.

No dinner as such for me. Made some tuna salad to have with rye bread.

Cooked some puy lentils to have with things over the next couple of days.
Will probably go with the Italian sausages that are in the fridge waiting to be eaten.
(Tesco in Cork are now stocking the O'Flynn sausages, great to see)

sporina

igCorcaigh wrote: »

Onions are the one thing I would panic at not having.

Must be my favourite vegetable, and the starting point of anything I cook.
II most always have a few slices of raw onion with anything I eat.

No dinner as such for me. Made some tuna salad to have with rye bread.

Cooked some puy lentils to have with things over the next couple of days.
Will probably go with the Italian sausages that are in the fridge waiting to be eaten.
(Tesco in Cork are now stocking the O'Flynn sausages, great to see)

OMG raw onions - my worst food nightmare.. esp white.. worse than dill.. :pac:

I don't mind cooked onions though..

Toulouse

Dash Burger! Had been meaning to go for a long time but with lockdown, etc. the first chance we had was this weekend so we had a back seat picnic of sorts.

McMurphy

Lamb Koftas with couscous, hummus and salad with a yoghurt and mint dressing.

sporina

McMurphy wrote: »

Lamb Koftas with couscous, hummus and salad with a yoghurt and mint dressing.

OMG - my fav food - how did you make the koftas?

McMurphy

sporina wrote: »

OMG - my fav food - how did you make the koftas?

I cooked them under the grill, was thinking of frying them, or even roasting them in the oven, but decided they'd be best under a screaming hot grill where I could turn them easily enough at regular intervals.

Now, if however you mean did I make them using lamb mince etc....?

Nope they're shop bought from Aldi, and they are absolutely delicious, I'm all on for actually making my own some evening, but spotted them yesterday on my weekly shop. :P

tscul32

Jamie Oliver's simple lamb koftas are sooo easy to make. He literally mixes lamb mince with Marissa paste or any curry paste and squeezes sausage shaped handfuls, leave the finger grooves in them. Then BBQ or fry for a few minutes. They taste lovely whatever paste is used.

https://www.jamieoliver.com/recipes/lamb-recipes/lamb-kofta-flatbreads/

Shenshen

Sunday roast. We had sage and onion stuffing, roasted potatoes, thyme roasted carrots and spiced cabbage (leftover from christmas I found in the freezer). The only thing not fully homemade was the instant gravy.

Recliner

Housekeepers cut of beef.
I've only ever cooked rib roast before, I'm not a beef fan but himself loves it.
I slow cooked the beef with a little water, red wine and some garlic cloves.
I browned it off in the oven and then let it rest.
Strained the cooking liquor, reduced, added a gravy stock pot, red wine and seasoned. A beautiful sauce.
Had roast pots, buttered turnip, stuffing and Yorkshire puds.
The meat was a bit dry, but pretty pleased with my first attempt.
Pan fried pineapple with butter, brown sugar and cinnamon. Removed the pineapple when done and added cream to the pan to make a caramel sauce. Served with ice-cream.
A fine meal!!

sporina

Shenshen wrote: »

Sunday roast. We had sage and onion stuffing, roasted potatoes, thyme roasted carrots and spiced cabbage (leftover from christmas I found in the freezer). The only thing not fully homemade was the instant gravy.

where's the protein?

Shenshen

sporina wrote: »

Shenshen wrote: »

Sunday roast. We had sage and onion stuffing, roasted potatoes, thyme roasted carrots and spiced cabbage (leftover from christmas I found in the freezer). The only thing not fully homemade was the instant gravy.

where's the protein?

In the bread stuffing and the potatoes?

the beer revolu

sporina wrote: »

Shenshen wrote: »

Sunday roast. We had sage and onion stuffing, roasted potatoes, thyme roasted carrots and spiced cabbage (leftover from christmas I found in the freezer). The only thing not fully homemade was the instant gravy.

where's the protein?

While we do need a balanced diet, we don't need every single meal to be balanced.
Imagine if every meal posted here was analyzed and judged on its nutritional content and balance.:eek:

I know that you didn't mean any offence whatsoever, but because someone is vegetarian, that doesn't give us license to critique their meals, nutritionally. The interest that people show in the diets of vegetarian and vegan people but get very tiresome.

igCorcaigh

Shenshen wrote: »

Sunday roast. We had sage and onion stuffing, roasted potatoes, thyme roasted carrots and spiced cabbage (leftover from christmas I found in the freezer). The only thing not fully homemade was the instant gravy.

<snipping the image>]

Yum!

Is there a way of cooking stuffing without using meat? I'd like to have it just with gravy. I have never cooked stuffing, only ever have my mam's at Christmas!

the beer revolu

igCorcaigh wrote: »

Yum!

Is there a way of cooking stuffing without using meat? I'd like to have it just with gravy. I have never cooked stuffing, only ever have my mam's at Christmas!

You can roll it in tinfoil or just press it into a loaf tin or other ovenproof container.

sporina

Shenshen wrote: »

sporina wrote: »

In the bread stuffing and the potatoes?

Oh I didn't realise you are veggie.. I thought mayb there was a slice of beef underneath that I couldn't see or something...

In any event, looks yum.

the beer revolu wrote: »

sporina wrote: »

While we do need a balanced diet, we don't need every single meal to be balanced.
Imagine if every meal posted here was analyzed and judged on its nutritional content and balance.:eek:

I know that you didn't mean any offence whatsoever, but because someone is vegetarian, that doesn't give us license to critique their meals, nutritionally. The interest that people show in the diets of vegetarian and vegan people but get very tiresome.

Heyyyy... chill... gee - mountains and mole hills spring to mind :pac:
See above

Shenshen

igCorcaigh wrote: »

Yum!

Is there a way of cooking stuffing without using meat? I'd like to have it just with gravy. I have never cooked stuffing, only ever have my mam's at Christmas!

This one is simply put into an oven-proof dish and baked, really simple.

I've used 4 sliced of white bread, crumbed in the food processor. I fried up half a finely chopped onion in a little ghee (for the buttery taste more than anything else, oil would work just as well). Once the onion was translucent, I added chopped sage from the garden.
I then added this to the breadcrumbs along with half a cup of vegetable stock, an egg, and a good pinch of pepper.
I was toying with the idea of grating some peccorino over it before baking, but I decided to keep it more traditional.

It worked really well, I quite liked it, as did my fussy eater of a husband.

Dizzyblonde

igCorcaigh wrote: »

Yum!

Is there a way of cooking stuffing without using meat? I'd like to have it just with gravy. I have never cooked stuffing, only ever have my mam's at Christmas!

I usually gently fry a chopped big onion in plenty of butter until it's soft, then add enough breadcrumbs (I buy a bag of it) to make a wet but not slimy consistency. You want it to still crumble a little bit. Then I add a load of mixed herbs, maybe a dessertspoonful, and salt & black pepper, You can taste it at this stage to see if it's herby enough. Then I press it, not too firmly, into a small dish, cover it with tinfoil and bake it at 180C for 20-25 minutes, take the foil off and leave it for another 5-10 minutes. Some people add mashed potato to their stuffing. I'll add a grated apple if we're having it with pork.
As Beer said, you can also roll it in foil and pop it in the oven.

Dizzyblonde

Shenshen wrote: »

This one is simply put into an oven-proof dish and baked, really simple.

I've used 4 sliced of white bread, crumbed in the food processor. I fried up half a finely chopped onion in a little ghee (for the buttery taste more than anything else, oil would work just as well). Once the onion was translucent, I added chopped sage from the garden.
I then added this to the breadcrumbs along with half a cup of vegetable stock, an egg, and a good pinch of pepper.
I was toying with the idea of grating some peccorino over it before baking, but I decided to keep it more traditional.

It worked really well, I quite liked it, as did my fussy eater of a husband.

Sounds fab - I'll give that a try!

cefh17

Potato rosti with a side salad, eggs came out nice for once (anytime I do them in the oven like a shakshuka the yolk goes overcooked and dry)

tangy

Shenshen wrote: »

Sunday roast. We had sage and onion stuffing, roasted potatoes, thyme roasted carrots and spiced cabbage (leftover from christmas I found in the freezer). The only thing not fully homemade was the instant gravy.

[Why can't I edit out photos?]

I was going to comment on this, but I thought a war might be coming. Looks like not

This looks great, and made me wonder about the need for meat in a roast meal. Meat will give you the juices for flavour, but I wonder if the actual roasted flesh is needed? I like roast meat, but do I need it as part of a roast dinner? Dunno.

IrishLad90

First time buying a Frozen whole sea bass, tenderstem brocolli, mash was done with a new potato ricer.. Made over the weekend

Tonight was the mozza burger on a bed of spinach, last of the prepped mash from the fridge, and a curry sauce

Gloomtastic!

Pepper, Tomato and Basil Pasta (with added Feta) and garlic cheesy sourdough bread.



https://www.bbc.co.uk/food/recipes/pepper_tomato_and_basil_74401

Shenshen

tangy wrote: »

[Why can't I edit out photos?]

I was going to comment on this, but I thought a war might be coming. Looks like not

This looks great, and made me wonder about the need for meat in a roast meal. Meat will give you the juices for flavour, but I wonder if the actual roasted flesh is needed? I like roast meat, but do I need it as part of a roast dinner? Dunno.

I'm not sure I'm the best person to answer that
All I can say is that the meal felt in no way incomplete to either of us.

igCorcaigh

tangy wrote: »

[Why can't I edit out photos?]

I was going to comment on this, but I thought a war might be coming. Looks like not

This looks great, and made me wonder about the need for meat in a roast meal. Meat will give you the juices for flavour, but I wonder if the actual roasted flesh is needed? I like roast meat, but do I need it as part of a roast dinner? Dunno.

Absolutely no need for the meat! Meat isn't even needed for gravies; onions and mushrooms give great unami flavour, and there are easy shortcuts available, mushroom ketchup is very handy to have.

You could always add some sliced deli meat if you wish. An easy weeknight roast dinner!

I'm going to try making stuffing, but I will include butter, so not vegan. I remember my mam cooking beef tomatoes stuffed with... stuffing. Delicious!

Dizzyblonde

I try to have one or two meat free days a week

Mr Dizzy cooked roast chicken with mash and veg here last night because I was welded to the sofa with fatigue after my vaccination on Sunday.

tangy

Shenshen wrote: »

I'm not sure I'm the best person to answer that
All I can say is that the meal felt in no way incomplete to either of us.

No, it didn't look incomplete - it looked very appetising - and it did give me pause for thought.