Photo of your dinner (vol 2)
Discussion
Nothing wrong with a few modernist techniques.
Anyway, I was craving pork shoulder, slow-roasted after a rock salt and brown sugar overnight brine. 125c for 7 hours until internal 95c then rested for a few hours in the oven after a 210c blast.
The meat was seasoned, soft and rendered as it should be. A large craving dealt with for a few weeks!
Anyway, I was craving pork shoulder, slow-roasted after a rock salt and brown sugar overnight brine. 125c for 7 hours until internal 95c then rested for a few hours in the oven after a 210c blast.
The meat was seasoned, soft and rendered as it should be. A large craving dealt with for a few weeks!
Had a bash at an authentic paella last night! Went for the chicken, chorizo and some prawns and squid. Was pretty damn good, and served the 8 of us, no problem!
Tried out a paella cooking stand as well... It did take a while to cook the 'sofrito' at first, but what a difference it made!
Cooking system
One of the reasons the dish took a while to prep and cook....
Since prawns are great out here, and good priced to (€8 for 1kg of good sized raw prawns) I had some left over for tonight... Seemed a shame not to use them, so classic, simple spaghetti with prawns, chilli and garlic..
Tried out a paella cooking stand as well... It did take a while to cook the 'sofrito' at first, but what a difference it made!
Cooking system
One of the reasons the dish took a while to prep and cook....
Since prawns are great out here, and good priced to (€8 for 1kg of good sized raw prawns) I had some left over for tonight... Seemed a shame not to use them, so classic, simple spaghetti with prawns, chilli and garlic..
Pferdestarke said:
Salmon with shredded courgette salad, grilled asparagus and tomato with lime and honey dressing.
Looks really great! Personally, I prefer it without the tomato (I'm just not a fan of tomato, except when it's very thinly sliced in a sandwich). It does add some nice colour though!
Technically tomorrow's dinner as we were making the most of the BBQ we had tonight. Last weeks one was Cider this one with a can of Stella for a laugh...!
And Friday night's dinner... Birthday supper at reputedly one of the UKs best Fish n Chip shops. Sat on the beach before heading to Yarmouth for beers.
And Friday night's dinner... Birthday supper at reputedly one of the UKs best Fish n Chip shops. Sat on the beach before heading to Yarmouth for beers.
Been out and caught dinner today, feeling like a real man 👀
Nah the wife's 6 year old brother managed this little cod (Torsk) in front of the boat house. So it's gone into the " Norsk Fiske Suppe" along with the salmon (laks), mussels (blåshell) and prawns (reke).
Caught out here..
Nah the wife's 6 year old brother managed this little cod (Torsk) in front of the boat house. So it's gone into the " Norsk Fiske Suppe" along with the salmon (laks), mussels (blåshell) and prawns (reke).
Caught out here..
Waitrose 'Easy to Cook' Cajun chicken breasts, Tilde microwavable pouch of 'Lime and Coriander' Basmati rice, and some sliced closed cup mushrooms oven baked in olive oil at the same time as the chicken was cooking.
(I'm not saying it's anything special, but it *is* a photo of my dinner)
(I'm not saying it's anything special, but it *is* a photo of my dinner)
don4l said:
I'm going to attempt Pferdestarke's Korean chicken on Friday - any tips/hints would be welcome.
Perhaps not traditional but frying off peppers and onions in soy and adding went down well.Think I would season the flour more heavily next time.
Get the exact ingredients Pferde specified, it's a great recipe!
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