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Here's What I Had For Dinner - Part III - Don't quote pics!
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Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭
Join Date:Posts: 11907
Supervalu spinach & ricotta tortelloni with leftover sauce from the pizzas at the weekend. I had a Strong Roots kale & quinoa burger on the side to try and it was very nice
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dartboardio wrote: »Chicken, Leek & Mushroom Pie from my lecturer Edward Haydens recipe
I made the puff pastry from scratch with an amazing recipe from Gemma Stafford, puff pastry as ye know is a seriously time consuming thing to do, with all the folding, not letting butter leak out etc. Gemma has a great recipe where you use frozen butter, grate it straight in and just rest it for an hour! so handy..
Just used plain flour, water, lemon and butter for the puff pastry.
The chicken leek and mushroom pie was made by frying off the chicken, leek and mushrooms with some seasoning, then making a roux, adding 1/2 glass white wine and 250 ml milk,boil, then assemble the pie.
thoroughly enjoyed!
Did you attend Edward Hayden's class? I was thinking if attending some of the evening classes in the summer €50 for class and supper. Would you reccommend ?0 -
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Aiden Nutty Leader wrote: »Sorry, for the matter paneer. My favourite take away Indian dish is saag paneer and I made it once years ago, it was nice but nowhere near as good as take away version. Haven't tried matter paneer but think I would like it too. Thanks.
I'm always cautious around dishes with spinach myself, I find them quite tricky to get right. Usually, the spinach ends up overpowering everything.
Anyway, the matter paneer:
Ingredients :
pinch (1/2 tsp) of fennel seeds
1 tsp of cumin seeds
2 bay leaves
small stick of cinnamon
1 onion, finely chopped
2 cloves of garlic grated
1 thumb-sized piece of ginger, grated (or, if you're lazy like me, you get ginger and garlic paste from an Asian shop and use 2 tsps of that)
1 tsp of turmeric
2 tsps of coriander powder
1 tsp of paprika or chili (if you like it hot, go for the chili)
200g of paneer, cubed
150 ml of vegetable stock
3 tomatoes, peeled and chopped (or half a tin)
200ml of fresh cream
1 cup of frozen peas
ground almonds
First, add the cubed paneer to a wide, hot pan with a little bit of oil and fry until it's browned a little on all sides.
Take the paneer out and put it on a plate with some kitchen towel to absorb the oil and set aside.
In the same pan, add some more oil (you can use ghee if you have it, but oil works just fine) and add the fennel seeds, cumin seeds, cinnamon stick and bay leaves. Fry until the cumin seeds start to pop, then add the onion and garlic and ginger and reduce the heat. Keep frying until the onion is soft. Add the turmeric, coriander and paprika/chili and stir through. After 2 minutes or so (spices should be heated trough and toasted, but not burned!), add the tomatoes.
Keep cooking the mixture, stirring frequently, until it forms a paste. Then add the vegetable stock, cream, paneer and peas.
Keep it bubbling for another few minutes and season to taste. If it's too runny, add some ground almonds to thicken.0 -
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Thanks so much for this will hopefully make this at weekend if I can get some paneer tomorrow.I'm always cautious around dishes with spinach myself, I find them quite tricky to get right. Usually, the spinach ends up overpowering everything.
Anyway, the matter paneer:
Ingredients :
pinch (1/2 tsp) of fennel seeds
1 tsp of cumin seeds
2 bay leaves
small stick of cinnamon
1 onion, finely chopped
2 cloves of garlic grated
1 thumb-sized piece of ginger, grated (or, if you're lazy like me, you get ginger and garlic paste from an Asian shop and use 2 tsps of that)
1 tsp of turmeric
2 tsps of coriander powder
1 tsp of paprika or chili (if you like it hot, go for the chili)
200g of paneer, cubed
150 ml of vegetable stock
3 tomatoes, peeled and chopped (or half a tin)
200ml of fresh cream
1 cup of frozen peas
ground almonds
First, add the cubed paneer to a wide, hot pan with a little bit of oil and fry until it's browned a little on all sides.
Take the paneer out and put it on a plate with some kitchen towel to absorb the oil and set aside.
In the same pan, add some more oil (you can use ghee if you have it, but oil works just fine) and add the fennel seeds, cumin seeds, cinnamon stick and bay leaves. Fry until the cumin seeds start to pop, then add the onion and garlic and ginger and reduce the heat. Keep frying until the onion is soft. Add the turmeric, coriander and paprika/chili and stir through. After 2 minutes or so (spices should be heated trough and toasted, but not burned!), add the tomatoes.
Keep cooking the mixture, stirring frequently, until it forms a paste. Then add the vegetable stock, cream, paneer and peas.
Keep it bubbling for another few minutes and season to taste. If it's too runny, add some ground almonds to thicken.0 -
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My absolute favourite aubergine recipes of all times would be Imam Bayildi
If you're going through an aubergine phase, give it a try!
I gave this a go last night and it is gorgeous. Simple, clean and delicious. I went with recipe except for adding mint. When doing it again I'd leave the salting of the aubergine longer on the flesh. Had it with fried rice and moroccan spiced roast chicken.
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Away this weekend.
Last night was chicken wings, followed by steak on a stone (over-rated) with mushrooms, onions and pepper sauce. I robbed a few chips from the other half.
Tonight was spiced butterflied king prawns, followed by lamb dopiaza. Delicious. Had a little rice and garlic naan too. 0 -
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Mystery Egg wrote: »Away this weekend.
Last night was chicken wings, followed by steak on a stone (over-rated) with mushrooms, onions and pepper sauce. I robbed a few chips from the other half.
Tonight was spiced butterflied king prawns, followed by lamb dopiaza. Delicious. Had a little rice and garlic naan too.
I’ve never liked the idea of cooking your own steak on a hot stone. It just seems to me a cop-out for chefs who can’t cook a steak.0 -
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