Photo of your dinner (vol 2)

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Pferdestarke

7,179 posts

186 months

Saturday 27th June 2015
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I paid a quid for almost a kilo of heritage tomatoes which i roasted and made a soup with feta, oregano and sourdough.







I then bought a turbot and filleted it. Made a fennel and orange sauce with the bones and sautéed some waxy spuds. Turned out well.




miniman

24,827 posts

261 months

Sunday 28th June 2015
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Had the tasting menu at Michael Caines' restaurant at Abode in Exeter on Friday.

Pan fried sallops, tapenade, tomato & aubergine vinaigrette



Boudin of chicken mousse, mushroom, asparagus, sherry cappucino



Pan fried sea bream, apple & ginger puree, bok choi, grapefruit, vanila chicken jus-gras



Roast duck breast, spring cabbage, roast garlic, baby turnips, honey five spice jus



Strawberry soup, strawberry sorbet



Confit orange souffle, chocolate sauce, confit orange sorbet


Studio117

4,250 posts

190 months

Sunday 28th June 2015
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Not a patch on the above but:

cheddar

4,637 posts

173 months

Sunday 28th June 2015
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Messy chicken salad, egg, chilli sauce and chips


Pferdestarke

7,179 posts

186 months

Sunday 28th June 2015
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Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.

It's like sweet and sour only miles better.



Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.

Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.





Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.

illmonkey

18,112 posts

197 months

Monday 29th June 2015
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Using stuff up.


5potTurbo

12,483 posts

167 months

Tuesday 30th June 2015
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Pferdestarke said:
......

I then bought a turbot and filleted it. Made a fennel and orange sauce with the bones and sautéed some waxy spuds. Turned out well.



They're rare - Turbot with legs! wink

Du1point8

21,604 posts

191 months

Tuesday 30th June 2015
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they look like chicken lollipops... OH thought I was crazy when I bought a load of wings and made them into lollipops.

Mr Roper

12,985 posts

193 months

Tuesday 30th June 2015
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Pferdestarke said:
Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.

It's like sweet and sour only miles better.



Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.

Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.





Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
thumbup

Will try this tomorrow night.

Pferdestarke

7,179 posts

186 months

Tuesday 30th June 2015
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Du1point8 said:
they look like chicken lollipops... OH thought I was crazy when I bought a load of wings and made them into lollipops.
That's what thy are. Chicken lollipops. Not as satisfying as a regular wing but I wanted some poncey presentation.

Pferdestarke

7,179 posts

186 months

Tuesday 30th June 2015
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Mr Roper said:
thumbup

Will try this tomorrow night.
If you like sweet, salty, spicy, savoury and crunchy in one bite you'll enjoy this one. It's too moreish though. I ate the cold leftovers for breakfast the following morning.

tvrforever

3,182 posts

264 months

Tuesday 30th June 2015
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Pferdestarke said:
Mr Roper said:
thumbup

Will try this tomorrow night.
If you like sweet, salty, spicy, savoury and crunchy in one bite you'll enjoy this one. It's too moreish though. I ate the cold leftovers for breakfast the following morning.
Any chance of a recipe at all?

Pferdestarke

7,179 posts

186 months

Tuesday 30th June 2015
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tvrforever said:
Any chance of a recipe at all?
It's above in the original photo post. All sauce quants are by feel and personal taste obviously.

Patrick Bateman

12,143 posts

173 months

Tuesday 30th June 2015
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How often do you lot just completely wing it with what you have in the fridge? I never do, always have a set recipe I've decided on but just chucked this together with what I could find and it was quite good.

2 small chicken breasts
3 venison sausages
2 red peppers
Green beans
2 green chillies
Cajun seasoning
Lots of cheese. Cheese is always good.

A complete mess but a filling one.








illmonkey

18,112 posts

197 months

Tuesday 30th June 2015
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Sometimes they work out better than planning it.

Fired the bbq up tonight.


Celt

1,264 posts

191 months

Friday 3rd July 2015
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Pferdestarke said:
Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.

It's like sweet and sour only miles better.



Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.

Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.





Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
I'll be trying that! Looks excellent. Will report back.

Pferdestarke

7,179 posts

186 months

Friday 3rd July 2015
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Obviously I mean toss the chicken after you've fried it in th sauce which you warm through in a pan. We do want any oil burns now do we!!

Edited by Pferdestarke on Friday 3rd July 13:11

DoubleSix

11,691 posts

175 months

Friday 3rd July 2015
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Pferdestarke said:
Tonight I wanted Korean Fried Chicken so I made a batch along with some king prawns.

It's like sweet and sour only miles better.



Corn and plain flour dredge then in to hot oil for a double fry until crisp. Any chicken will do but I used thighs tonight.

Toss the chicken in a sweet and spicy sauce in my case made with honey, sweet soy, chilli bean paste, sesame oil, garlic, ginger, add some crushed peanuts and coriander and serve with steamed rice.





Try it. Hot oil and a fairly shallow pan is the key to crispness. As is shaking off the excess flour which otherwise kills your oil.
I'm going to give that a go.

Thanks for detailed guide. smile

illmonkey

18,112 posts

197 months

Friday 3rd July 2015
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Steak, just steak. Cooked dirty style.



Edited by illmonkey on Friday 3rd July 21:22

DoubleSix

11,691 posts

175 months

Saturday 4th July 2015
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Pferdestarke said:
Obviously I mean toss the chicken after you've fried it in th sauce which you warm through in a pan. We do want any oil burns now do we!!

Edited by Pferdestarke on Friday 3rd July 13:11
What's the double fry process and why is this different to just frying extensively?

Thx
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