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

StripedBoxers

B0jangles wrote: »

^^^ That's fabulous news, congratulations!!!! ^^^

(The dinner sounds pretty good too )

Thank you so much I can't believe it's gone. Oh the joys!!

Whispered

Excellent news!

Dizzyblonde

Congratulaions SB, that's brilliant news!

tickingclock

StripedBoxers wrote: »

Last night was pizza.

Tonight is rack of lamb, new baby potatoes, vegetables and gravy. I got the all clear from cancer so I said feck it and treated myself to rack of lamb Absolutely cannot wait for it

I hope you are having something to raise a toast to good health and if not make an imaginary toast! Great news for you

McMurphy

Absolutely fantastic news SB.

So pleased for you.

StripedBoxers

Thank you all so much. I haven't celebrated properly yet, going to do that after I finish all treatment, hoping to go to Shanahans for a celebratory meal, expensive, but worth it for something like this I think

Grandeeod

StripedBoxers wrote: »

Thank you so much I can't believe it's gone. Oh the joys!!

Delighted for you! I've been there with my wife for the last 5 years. So far so good...again. Best of luck and enjoy Shanahans!

trashcan

Just made Pad Thai for dinner. Lovely.

Dizzyblonde

Roast chicken breast with new potatoes and coleslaw. For dessert I made strawberry shortbread with mascarpone cream.

Whispered

We had a bbq. I had veggie sausages in a big floury bun with hot dog sauce. Tandoori aubergine, BBQ baked potato and a Greek salad with fresh oregano and lemon dressing. The men of the house had all of the above with quarter pounders and pork sausages plus sweet potato fish cakes.
Followed by Oreo cookie Icecream and raspberries.

The toddler ate more than I've ever seen before. Tried a bit of everything and pigged out on burgers and tomatoes. He loved it. Will definitely be doing it more often.

Shenshen

Veggie cevapcici with couscous/taboulleh, tsatsiki and ajvar

Grandeeod

I had a break from cooking due to work. But I got back in the saddle over the weekend. Last night in particular was a really nice Sweet and Sour Chicken dish with rice. I buy the catering size Uncle Bens sauce in a wholesalers. It's just the sauce without any "bits" in it. Not sold in shops. That allows me to add what I want. So it was just onion and green pepper. Not a fan of pineapple or carrot which some recipes use. As usual I dipped the chicken pieces in milk and cornflower and fried off. Then into the wok with the veg, add sauce for a few mins and done. To think I used to pay money to a takeaway for a far less fresher and inferiour version.

Tonight, it's a chicken Madras. Had some new arrivals on the Coriander plant, so chopped lots up and popped it in. A squeeze of lemon too. Basmati rice and good to go. Tomorrow, it's more traditional. I need a nice roast dinner to offset the quest for spice.

Whispered

Shenshen wrote: »

Veggie cevapcici

I've never heard of it, so looked it up and can only find beef and pork recipes. What is it? Looks fab!

Shenshen

Whispered wrote: »

I've never heard of it, so looked it up and can only find beef and pork recipes. What is it? Looks fab!

The traditional recipe is meat, but I usually either use veggie sausage mix for the base (when I'm in a hurry), or I roast and puree an aubergine and blend it with chickpeas and egg if I've got more time. You could also use soy mince, I suppose, or tofu.

The interesting bit is the spices, anyway - lots of paprika (I used 4 tsp for 15 mini-sausages), some smoked paprika, a bit of cumin, a bit of chili, chopped onions, a good handful of chopped parsley. I can't really give any exact measurements as I always do it by "feel".
They should end up tasting like mini-kebabs, which is what the name means

Loire

@StripedBoxers

Congrats and well done!!

Loire

Dizzyblonde wrote: »

It was a perfect day for a roast. We had pork shoulder with roasted new potatoes.

Hi,

That pork looks amazing, would you mind telling me how you cooked it?

Tks,
Loire.

Dizzyblonde

Loire wrote: »

Hi,

That pork looks amazing, would you mind telling me how you cooked it?

Tks,
Loire.

No problem.
It was a 2kg joint so you'd probably want to shorten the cooking time by half an hour for a smaller one. There was no rind on it. I rubbed it all over with about a teaspoon each of garlic granules, black pepper and sea salt, and a good pinch of smoked paprika. Then I roasted it for three hours at 170C. In the last hour I covered it with tinfoil then removed it for the last 10 minutes. The leftovers freeze really well.

Loire

Dizzyblonde wrote: »

No problem.
It was a 2kg joint so you'd probably want to shorten the cooking time by half an hour for a smaller one. There was no rind on it. I rubbed it all over with about a teaspoon each of garlic granules, black pepper and sea salt, and a good pinch of smoked paprika. Then I roasted it for three hours at 170C. In the last hour I covered it with tinfoil then removed it for the last 10 minutes. The leftovers freeze really well.

Thanks!

the beer revolu

Dizzyblonde wrote: »

No problem.
It was a 2kg joint so you'd probably want to shorten the cooking time by half an hour for a smaller one. There was no rind on it. I rubbed it all over with about a teaspoon each of garlic granules, black pepper and sea salt, and a good pinch of smoked paprika. Then I roasted it for three hours at 170C. In the last hour I covered it with tinfoil then removed it for the last 10 minutes. The leftovers freeze really well.

It makes me cry a little when they remove all the skin from pork ðŸ½.

I remember once buying a whole pig to divide between a few friends. The farmer decided to use a different butcher than previously. There wasn't a single bone left or a scrap of skin. That was a dark day. I thought Mrs Beer might never get over it! Organised our own butchering after that travesty.

Grandeeod

I was up real early this morning and decided to make a Quiche Lorraine for the first time in a while. It was completed by 10am. Then work. Tonight it was reheated and served with a nice salad and coleslaw. It was massive for such an old fashioned dish. Oh I remember when quiche lorraine was on many a menu.:D

Miaireland

I tend to avoid the food courts in shopping centres but had limited choices this evening. Had an good stirfry from an 'asian street food' kiosk. Not as good as you would cook yourself but I have paid a lot more in restaurants.

kylith

Potato and mushroom fritatta, and a bit of garlic bread. A rather tasteless chocolate cake for dessert*.


* I didn't mind too much; I'm not actually that keen on chocolate cake, and at least the texture was great and it was lovely and moist.

tickingclock

Spinach and sweet potato frittata with a side salad and a cold beer outside in the sunshine.

kylith

I also had a frittata and a cold beer. Mine was potato and mushroom, and was served with a side of garlic bread.

Corvo

Simple dinner last night, but my favourite. I wish I had a picture (maybe next time!)

This is for one person. Good olive oil in a pan on a medium heat and add a good two handfuls of halved cherry tomatoes (good quality) cut side down. Let them heat but not fry and begin squashing them slightly to release their water once they soften. Add chilli (one full red) and sliced garlic (two cloves). Again, let it flavour the oil and slightly sizzle, the water released from the tomatoes should ensure they are not actually frying.

Add finely chopped parsley and a handful of fresh basil leaves. Add a half cup of spaghetti (or other pasta) water and season (pepper should suffice if your pasta water is already seasoned). The oil and water should emulsify and become almost creamy. I sometimes add a squeeze of lemon juice here if I happen to have one.

Add in your spaghetti and coat and toss in the pan. Serve in a large bowl, topped with finely grated parmesan, some small fresh basil leaves, and good extra virgin olive oil. I sometimes top with a small amount of crispy pancetta that I've fried in a separate pan also.

Wine is a welcome accompaniment.

Gloomtastic!

Vietnamese BBQ Pork Skewers
Asian Chicken Skewers
Asian Noodle Salad

Dizzyblonde

Gloomtastic! your photo isn't showing, just a reminder to update your Photobucket account.

Gloomtastic!

Dizzyblonde wrote: »

Gloomtastic! your photo isn't showing, just a reminder to update your Photobucket account.

They're looking for me to pay for sharing my images on here! Bye bye Photobucket!

Signed up to tinypic but haven't found out how to rotate images yet.

Dizzyblonde

I can't get tinypic to work from my phone, and it can be hit and miss with the laptop too. Lately I've been using postimages.org, it's more reliable but I haven't tried it with my phone yet.

Edit: postimages.org works perfectly with the phone
This is the M50 burger and fries I had in Eddie Rocket's tonight.

Grandeeod

Gloomtastic, it may be sideways but I'd eat it anyway!