Photo of your dinner (vol 2)

[theboss]

Thanks guys - I've smoked lots of beef/pork and spit roasted a few birds in my time - but never topside on the barbeque; it was an impulsive improvisation, and a risk without a thermometer to hand, but I trusted my instincts and it worked out perfect. I was pleased to hear that my very fussy-eating six year old daughter got back from school yesterday and exclaimed "I want beef for dinner, just beef".

[craigjm]

Keema saag

[Pferdestarke]

I like the look of that.

I tend to use oriental seasonings with pork mince and make my own rendition of pork lettuce wraps.

I'll try this next

[craigjm]

I need a mincer so that I can make the mince finer for keema

[calibrax]

Heaven in meat form... a rib of beef, approx 2.5kg, seasoned with black pepper and ready for the oven. Wlll roast it to 60c, i.e. medium rare to medium - I do like rare beef, but the rib cut definitely benefits from being cooked a bit more.

I will then need to be forcibly restrained from simply ripping it apart with my teeth...



EDIT: Now cooked and resting for 30 mins. Smells gorgeous!

Edited by calibrax on Wednesday 4th November 16:26

[calibrax]

Slices... mmmmmm

[craigjm]

What meat thermometer do you use?

[BS30]

Khao Soi - had this in Tampopo a couple of years ago and had a go at recreating it - absolutely nailed it and comes out perfectly consistent every time!

[smack]

craigjm said:

Keema saag

Recipe please Craig!

And Calibrax, that beef looks bloody lovely

[Tumbler]

750g + of Prime rib.

[calibrax]

craigjm said:

What meat thermometer do you use?

One of these... http://www.amazon.co.uk/gp/product/B005IPJPBM

Just set the temp you want (in C or F) and an alarm sounds when it gets there. Simple and inexpensive.

[Mr Roper]

This may not look too special but it tasted amazing....It's Malaysian Laksa. It's like a curry, noodle soup mix. Very tasty.

First time i'd peeled a butternut squash. Tricky.

Edited by Mr Roper on Thursday 5th November 09:12

[theboss]

Mr Roper said:

This may not look too special but it tasted amazing....It's Malaysian Laksa. It's like a curry, noodle soup mix. Very tasty.

First time i'd peeled a butternut squash. Tricky.

Edited by Mr Roper on Thursday 5th November 09:12

Looks pretty good to me!

[craigjm]

smack said:

Recipe please Craig!

And Calibrax, that beef looks bloody lovely

This is the basic recipe... makes it medium increase the spices if you like. Ive messed around with it over the years but this is the base. I use lamb stock to give it a basic sauce. If you use frozen spinach (if you use fresh you need loads) then defrost it and squeeze out the water. This curry is supposed to be quite dry

http://www.northindiancooking.com/beef-keema-with-...

I make it with lamb as i find it the most authentic of the recipes I've tried. Replace the saag with peas for keema peas, potatoes for keema aloo or chick peas for keema chana

[don4l]

SVX's Jambalaya.



It was awesome. I used rabbit instead of chicken.

It was a bit salty for my wife. When I make up my next spice mix, I will leave out the salt. It can be added just before you put the rice in, and of course you can sample the taste at this point.

I would also caution people to be careful about the cayenne pepper. The first time that I did this dish is was more than a bit hot. We used Sainsbury's "Fiery Hot Cayenne Pepper". I assume that it is much hotter than normal Cayenne. The phrase "I only asked you to blow the bloody doors off" comes to mind.

Edited by don4l on Friday 6th November 20:39

[Gandahar]

meat and cheese risotto. Friday night comfort food

[Dand E Lion]

Slow roast belly pork, mustard potatoes, bramley apple, celeriac and fennel mash, sweetheart cabbage, green beans and proper gravy. Apple crumble and vanilla ice cream to follow.

[bomb]

A blurred picture due to my shakey hand, but in there somewhere is prawn risotto with leeks, peas, asparagus, and a slab of pan fried Hake to top it off.

[Tickle]

Raking leaves in the garden seemed an impossible job today so I ended up picking rosemary, thyme and mint. This and the crap weather lead to me making herb crust lamb shoulder on boulangere potatoes and mint sauce.

Edited by Tickle on Sunday 8th November 20:44

[Pferdestarke]

High end offering there Tickle.

I did a spiced slow cooked pork shoulder with cabbage and rice.