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

Mundo7976 · 22-04-2022 8:38am

Wordle 307 3/6*

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Shenshen · 22-04-2022 9:10am

I fancied something light but comforting, so I made a childhood favourite of mine. It's a vegetable stew with semolina dumplings. The vegetables aren't strictly traditional, normally the dumplings are served in a clear broth, but I wanted veggies. Worked really well, too.

Dave_The_Sheep · 22-04-2022 10:17am

"Jerusalem artichoke is delicious, but it should be consumed in very small quantities because it causes bloating, cramping, and excessive wind. IBS patients may be particularly susceptible to painful gassy after-effects."

Well, that explains a lot.

the beer revolu · 22-04-2022 10:52am

https://www.boards.ie/discussion/comment/118959836#Comment_118959836

Fartychokes!

Have them in our garden. The affect can be quite dramatic!

Eaten raw, they seem somewhat tamed. Really good grated with carrot, apple and ginger as a slaw.

Dave_The_Sheep · 22-04-2022 11:25am

I'll have to keep that in mind. Last night was ... unpleasant.

Only learned about the nickname this morning too. That apple/carrot/ginger slaw sounds like it's a definite tryer for me though.

the beer revolu · 23-04-2022 8:08am

Glazed free range ham. Mash with wild leek and wild garlic through it. Cabbage, kale and spring greens (not enough of either one). Parsley sauce.

sporina · 23-04-2022 9:38am

https://www.boards.ie/discussion/comment/118963988#Comment_118963988

that ham looks delicious - can you post your cooking method please? I lovvve it

the beer revolu · 23-04-2022 9:53am

https://www.boards.ie/discussion/comment/118964209#Comment_118964209

That piece(1.25kg) I just simmered for an hour or so, then took the skin off, smeared mustard on the fat, studded with cloves, sprinkled brown sugar on the fat and put it in a 200°C oven for about 10 minutes.

While more expensive, the flavour of the free range pork really came through the cure. Unsmoked. It was really delicious.

sporina · 23-04-2022 7:50pm

https://www.boards.ie/discussion/comment/118964246#Comment_118964246

excellent - where you get it?

the beer revolu · 24-04-2022 7:42am

https://www.boards.ie/discussion/comment/118966954#Comment_118966954

O Mahony's, English Market

woodchuck · 25-04-2022 7:25pm

Tried a new recipe tonight: seafood pasta. It was pretty good, will definitely do it again! And don't worry, it's topped with parsley, not coriander.

I had a little pizza dough leftover from the weekend, so I also made a little bit of garlic bread with coriander (had to get the coriander in there somewhere :P).

Dave_The_Sheep · 25-04-2022 10:21pm

Kinda chicken korma.

woodchuck · 30-04-2022 7:20pm

Fajitas!

Black Sheep · 30-04-2022 8:52pm

Still working on my smash burger technique.

This used some methods for steaming the bun and cheese from the “And for mains” book by Higgins Butchers x Michael’s.

The burger sauce was a blend of mayo, mustard, ketchup, paprika, cayenne, pickle brine, garlic and gherkins.

Homemade oven chips too.

A lot of clean up but tasty.

Gloomtastic! · 30-04-2022 10:08pm

A bank holiday trip to IKEA so a Swedish Feast tonight.

Served with loads of different sauces, condiments etc.

Recliner · 02-05-2022 9:08pm

Chilli, baked potato, cheese, potato salad, mixed bean salad, orzo, chickpeas and chilli, with guacamole, sour cream and a leftover lamb kofta from last nights dinner.

Black Sheep · 03-05-2022 7:20am

40 day aged Gallician beef from FXB. 35 euro a kilo.

Reverse-sear so after seasoning and coming to room temperature, this got a little over an hour at 90 degrees, like expedited air drying, effectively… Then a seat on the big green egg.

Served with home made sauce, chips and carrots slow cooked in olive oil and garlic.

snowgal · 03-05-2022 12:38pm

Black Sheep, looks absolutely delish! how did you do those chips?!

Black Sheep · 03-05-2022 5:20pm

https://www.boards.ie/discussion/comment/119009329#Comment_119009329

Very straightforward- cut, parboil for 5 minutes and put on a preheated roasting tin in the oven.

For thinnish chips or wedges I do them at 200 and keep an eye on them, flipping once I’m sure they are no longer sticking. If they were thicker or full roasties I would do hotter.

I’ve used olive oil and salt in the tin usually but in this instance it was duck fat.

Be right back · 04-05-2022 7:57pm

All airfryer doing, well bar the sea beet!

the beer revolu · 06-05-2022 8:56am

https://www.boards.ie/discussion/comment/119016259#Comment_119016259

That's a great, free, tasty vegetable.

We collect some most years - but we call it sea spinach. Not too many people seem to know about it.

Be right back · 06-05-2022 10:05am

https://www.boards.ie/discussion/comment/119022152#Comment_119022152

Will have to collect some more!

igCorcaigh · 13-05-2022 8:56pm

Currently making a pot of chorizo and butterbean stew.

Really simple and tasty, I don't follow a recipe. One of my faves.

the beer revolu · 14-05-2022 7:27pm

Free-range pork t-bone. Japanese white turnip, black garlic soy dressing. Turnip greens.

Also baked potatoes.

lenscap · 15-05-2022 6:56pm

https://www.boards.ie/discussion/comment/119061932#Comment_119061932

Looks very tasty. Where do you buy your free range pork, please?

the beer revolu · 16-05-2022 9:14am

https://www.boards.ie/discussion/comment/119067590#Comment_119067590

O Mahony's, English Market, Cork.

Pricy but delicious.

Dave_The_Sheep · 18-05-2022 9:33pm

Korean mince (whatever that means) and rice bowl type thing.

Shenshen · 19-05-2022 8:54am

A colleague and friend of mine was in Germany recently and brought me back some fresh white asparagus. I haven't had any in years, so I was beyond excited!

I made it with a simple hollondaise and buttery baby potatoes. The simplest of home cooking, something I've eaten countless times throughout my childhood, but it felt like I noticed the wonderful, delicate, beautiful flavours for the first time.