Photo of your dinner (vol 2)
Discussion
sc0tt said:
The one pan breakfast in 2 pans.
I tried it in one dish but did not like the way it came out so I adapted the recipe and fried the sausages and bacon prior to putting them in the oven. Tomatoes are acidic and not good to cook in cast iron. It can be done but im still new to using cast iron and erred on the side of caution. Actually if you are being pedantic one is a casserole dish.
Do you never have anything good to say about anything?Edited by Cotty on Thursday 12th January 12:26
Melman Giraffe said:
BrabusMog said:
Melman Giraffe said:
Cotty said:
Thought I would try something a bit different "One Pan English Breakfast"
http://www.thelondoner.me/2015/09/one-pan-english-...
I thought the timings were all off. 10 mins to brown the chipolatas, plus 10 mins to crisp the bacon? In an oven not on the hob, didn't work for me. Upped the cooking time and came out ok. Going to do the same tomorrow, might start in cast iron on the hob to brown and transfer the oven with the baked beans, tomatoes, eggs, spices etc.
Was bloody tasty though
Doesn't look very nice however i'm sure it tasted good though http://www.thelondoner.me/2015/09/one-pan-english-...
I thought the timings were all off. 10 mins to brown the chipolatas, plus 10 mins to crisp the bacon? In an oven not on the hob, didn't work for me. Upped the cooking time and came out ok. Going to do the same tomorrow, might start in cast iron on the hob to brown and transfer the oven with the baked beans, tomatoes, eggs, spices etc.
Was bloody tasty though
Edited by Cotty on Monday 9th January 18:51
And yes, Cotty, I'd say that looks a lot more appetising this time out.
Cotty said:
That pasta looks great, penne is my favorite, a big bowl of that on its own would be great. The steak look great also but I wouldn't put the two together. Will wait to see what other people think.
There's only one type of carbohydrate that is allowed with steak in this household and that's CHIPS! 
Cotty said:
sc0tt said:
Tomato and chilli sauce pasta garnished with a ribeye.
Cotty said:
craigjm said:
Chips look good Cotty what spuds and what are you cooking them in?
Maris piper. I have a chipper so ran them through that then washed and dried and into my actifry for 1/2 hour maybe a bit longer craigjm said:
I thought they might be from an Actifry because of the way they have coloured up which is why I asked. What are they like? Are they as good as proper chips or a bit of a compromise?
To me they are proper chips. Last time I had chip shop chips they were horrid, cooked once and put to the side, you want a portion then they fry them a second time, dry and too crispy. Bit of a faf but you need to dry the potatoes chips before chucking them in the Actifry. But they come out as you can see, crispy on the outside and soft and fluffy on the inside.
Cotty said:
craigjm said:
I thought they might be from an Actifry because of the way they have coloured up which is why I asked. What are they like? Are they as good as proper chips or a bit of a compromise?
To me they are proper chips. Last time I had chip shop chips they were horrid, cooked once and put to the side, you want a portion then they fry them a second time, dry and too crispy. Bit of a faf but you need to dry the potatoes chips before chucking them in the Actifry. But they come out as you can see, crispy on the outside and soft and fluffy on the inside.
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