Photo of your dinner (vol 2)
Discussion
Pferdestarke said:
bulldong said:
That looks exquisite. Did you make the cod? If so, recipe?
Sure did. Panko
Salt
Pepper
Cayenne
Onion granules
Sesame seeds
Flour for dusting
Egg for washing.
Shallow fried for around 5 mins, drained and served. Very easy.
Starter of Arbroath smokies pate.
When I I was told the ingredients included mascarpone, cream and lemon I thought it would be too creamy but it was lovely...very light indeed. I thought it was more a mouse then pate but that's splitting hairs because it was great....in fact I now have three ramakins in my fridge.
When I I was told the ingredients included mascarpone, cream and lemon I thought it would be too creamy but it was lovely...very light indeed. I thought it was more a mouse then pate but that's splitting hairs because it was great....in fact I now have three ramakins in my fridge.
eskidavies said:
and with the amount of 'stew' in the bowl, you could have just used a small bowl, and dont go trying it on with you ate most of it, cause there is no residue on the sides of the bowl.
see now cause of the dirty takeaway challenge between GG and CB, the large plates/bowls are spilling over to the dinner thread.
and are those square bowl ones you get from the pampered chef was it not? got some myself :
Dave200 said:
eskidavies said:
Veg Stew with 2 tins of stewed steak thrown in,had to use the salad bowl didn't have anything bigger than a normal bowl available.
Just for comparison the OHs bowl inside the salad bowl
Half a loaf of bread
What an odd thing to be proud of...Just for comparison the OHs bowl inside the salad bowl
Half a loaf of bread
You'll find out just what makes us men prowd.
sidekickdmr said:
The result
Also made som crispy cranberry stuffing balls to add a bit of texture
Was bloody amazing :-)
Looks lovely. With duck, I like to render down the fat first to remove some of it so that the bit you leave crisps up and is less fatty. Just the duck skin side down in a pan over a low heat so the fat melts without the rest cooking. Also made som crispy cranberry stuffing balls to add a bit of texture
Was bloody amazing :-)
miniman said:
Looks lovely. With duck, I like to render down the fat first to remove some of it so that the bit you leave crisps up and is less fatty. Just the duck skin side down in a pan over a low heat so the fat melts without the rest cooking.
I did almost the same, trimmed and scored the skin then placed skin side down in a hot pan till crispy, flipped over for literally 1 min and then oven for 10 just to warm through.Was probably medium but the pics make it look well done.
Pixel-Snapper said:
Dave200 said:
eskidavies said:
Veg Stew with 2 tins of stewed steak thrown in,had to use the salad bowl didn't have anything bigger than a normal bowl available.
Just for comparison the OHs bowl inside the salad bowl
Half a loaf of bread
What an odd thing to be proud of...Just for comparison the OHs bowl inside the salad bowl
Half a loaf of bread
You'll find out just what makes us men prowd.
However, I've no idea why eating tinned steak out of a plastic mixing bowl merits sharing the photos with a bunch of strangers...
decided to try a burger last night in homage to the US grand prix.
just got 1/2 kilo of minced beef (85% meat, 15% fat), mushed it up with salt, pepper, worcestershire sauce, chilli flakes, and mixed green herbs, split into two patties (just under 10oz each - don't like too big a burger as the meat can overwhelm the other flavours).
first was a bit of a practise - red onion and tomato, mayo and fiery ketchup on the bottom, two bits of american cheese on the burger, then a couple large sliced mushrooms on top. inspired by lots of man v food, kept a cover on the burger through the cooking - but overcooked it
sweet pickles on the side and a sweet potato made into fries
so tried again today.
only a few minutes each side this time. and more of a deluxe burger. red onion, tomato, pickles on the bottom with fiery ketchup and wholegrain mustard, then the burger with double cheese and mushrooms - topped off with a fried egg.
ok so doesn't look incredibly appetising but tasted amazing!
just got 1/2 kilo of minced beef (85% meat, 15% fat), mushed it up with salt, pepper, worcestershire sauce, chilli flakes, and mixed green herbs, split into two patties (just under 10oz each - don't like too big a burger as the meat can overwhelm the other flavours).
first was a bit of a practise - red onion and tomato, mayo and fiery ketchup on the bottom, two bits of american cheese on the burger, then a couple large sliced mushrooms on top. inspired by lots of man v food, kept a cover on the burger through the cooking - but overcooked it
sweet pickles on the side and a sweet potato made into friesso tried again today.
only a few minutes each side this time. and more of a deluxe burger. red onion, tomato, pickles on the bottom with fiery ketchup and wholegrain mustard, then the burger with double cheese and mushrooms - topped off with a fried egg.
ok so doesn't look incredibly appetising but tasted amazing!
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