Photo of your dinner (vol 2)

TOPIC CLOSED
TOPIC CLOSED
Author
Discussion

Tickle

4,879 posts

203 months

Sunday 24th May 2015
quotequote all
escargot said:
That looks absolutely amazing! Recipe please!
Thanks, it was very nice.

Here goes:

I mixed in a bowl the following dry ingredients:

1 1/2 tea spoons smoked paprika
1 tea spoon of cayenne
Fresh thyme (1 table spoon) (I had this, dried would be fine)
1 tea spoon of chipotle
1 tea spoon of garlic salt
1 tea spoon of sea-salt
1 1/2 tea spoon of brown sugar
1 tea spoon of onion powder
Plenty of black pepper

I put about 2 spoons of the mixture over some chicken thighs, and I had also some jalapeno sausages so I used some of them too and kept in the fridge until the night (separate bowls)

The rest of the spice mixture went into 1/2 a tin of chopped toms and again left for a few hours.

I browned the marinaded sausages and chicken on the barbecue and set to one side.

In a paella pan I then browned off a diced and de-seeded red and green pepper, 6 garlic cloves, 8 chopped spring onions, an onion and about 100g of chorizo.

I then added the tomato and spice mix paste, the chicken and sausages (sausages were chopped on angles after browning)
and warmed through. The rice was then added; long grain (200g). I put in some chicken stock and left to cook until the rice was cooked through. If needed add more stock.

Finished off with a glug of olive oil, chopped jalapenos, fresh coriander and lime wedges.



6th Gear

3,561 posts

193 months

Tuesday 26th May 2015
quotequote all
Thai Green Curry






zygalski

7,759 posts

144 months

Tuesday 26th May 2015
quotequote all
Looks great!
Nice to see someone else using the spring onion method to get a Thai green curry instead of a grey one using onions.

DoubleSix

11,691 posts

175 months

Tuesday 26th May 2015
quotequote all
Green curry looks immense, would love your recipe/method.

Here's my lamb curry using left over roast lamb. Bubbled yesterday and most of today. Tossed in fresh pepper and tomatoes 45 mins before end...





6th Gear

3,561 posts

193 months

Tuesday 26th May 2015
quotequote all
Thanks Gents.

Here is the recipe from Jamie Oliver's first book.

Green Curry Paste:

Serves 4

6 spring onions, washed and trimmed
4 to 6 medium green chilies, seeded and finely chopped
4 cloves garlic
1 tablespoon fresh ginger root, peeled and finely chopped
1 tablespoon coriander seeds, pounded and crushed
1/2 teaspoon freshly ground black pepper
Sea salt and freshly ground black pepper, to taste
1/2 handful lime leaves, torn
4 lemon grass stalks, trimmed back and finely chopped
2 good handfuls fresh basil on the stalk
3 good handfuls fresh coriander on the stalk
3 tablespoons extra virgin olive oil
4 limes, zested and juiced

4 chicken breasts without bone and skin, each cut into 5 large pieces
Can of coconut milk
1 handful chopped pistachio nuts

Method:

Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade -- it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow -- very fresh and fragrant.

Sprinkle with the pistachios and some coriander leaves and serve with steamed rice.


Johnny

9,652 posts

283 months

Tuesday 26th May 2015
quotequote all
That green curry looks amazing! Will be making that.

Last night's steak/egg/blue cheese salad. Made with ostrich steaks this time, which were just perfect, so so good.


Pferdestarke

7,179 posts

186 months

Tuesday 26th May 2015
quotequote all
The smoking continues.


Tickle

4,879 posts

203 months

Wednesday 27th May 2015
quotequote all
Pferdestarke said:
The smoking continues.

Looking good Pferdestarke, your smoker dishes are looking top notch!

Pferdestarke

7,179 posts

186 months

Wednesday 27th May 2015
quotequote all
Thanks.

I'm pissing my wife and probably my neighbours off with the smell of woodsmoke.

On a more serious note my smoke ring isn't penetrating deep enough.

Need more smoke.

Pferdestarke

7,179 posts

186 months

Wednesday 27th May 2015
quotequote all


No scoring. Just boiling water. Dry. Then salt.

Final blast direct to achieve crunch.

Tickle

4,879 posts

203 months

Wednesday 27th May 2015
quotequote all
Is there a limit you can get the smoke to penetrate? Not sure if different meats/cuts have denser fibres than others so the smoke ring can go deeper.

Pferdestarke

7,179 posts

186 months

Wednesday 27th May 2015
quotequote all
It's a temperature thing. It will accept the flavour and colour up to around 160f.

brissleboy

400 posts

169 months

Friday 29th May 2015
quotequote all
Pferdestarke said:
It's a temperature thing. It will accept the flavour and colour up to around 160f.
This. No point in wasting more wood than is necessary! I tend to foil at this point anyway.

What wood are you using Tom?

Pferdestarke

7,179 posts

186 months

Friday 29th May 2015
quotequote all
brissleboy said:
This. No point in wasting more wood than is necessary! I tend to foil at this point anyway.

What wood are you using Tom?
Hi Neil. It's been a mix of Apple, pecan, cherry and oak so far in both chip and pellet form.

Pferdestarke

7,179 posts

186 months

Friday 29th May 2015
quotequote all
eskidavies said:
Veg and chicken Stew,with bread.


hehe

There's just something funny about this. I think it stems from his dirty takeaway contributions. And my own frustrations with the orientation of my own photos.

Pferdestarke

7,179 posts

186 months

Friday 29th May 2015
quotequote all
eskidavies said:
Veg and chicken Stew,with bread.


hehe

There's just something funny about this. I think it stems from his dirty takeaway contributions. And my own frustrations with the orientation of my own photos.

Edited by Pferdestarke on Friday 29th May 14:59

6th Gear

3,561 posts

193 months

Saturday 30th May 2015
quotequote all
Pferdestarke said:


No scoring. Just boiling water. Dry. Then salt.

Final blast direct to achieve crunch.
Hell Yes.

6th Gear

3,561 posts

193 months

Saturday 30th May 2015
quotequote all
Pferdestarke said:


No scoring. Just boiling water. Dry. Then salt.

Final blast direct to achieve crunch.
Hell Yes.

Don

28,377 posts

283 months

Saturday 30th May 2015
quotequote all
Johnny said:
That green curry looks amazing! Will be making that.

Last night's steak/egg/blue cheese salad. Made with ostrich steaks this time, which were just perfect, so so good.

This looks GREAT! A "substantial" salad. Recipe please!

Tickle

4,879 posts

203 months

Saturday 30th May 2015
quotequote all
2.5kg of T-Bone joint, brushed in truffle oil, seasoned and left for the afternoon.

Cooked low in the oven and finished on the griddle.

Served with a blacksticks blue, tomato, red onion chutney and rocket tart.








TOPIC CLOSED
TOPIC CLOSED