Photo of your dinner (Vol 3)
Discussion
EmBe said:
Long weekend on my own as my wife and daughter are away. It's a chance for me to cook what I like (wife isn't keen on seafood) so I went into a local town where Friday means the fishmonger is at the market.
Friday - Garlic, butter and white wine prawns with some sourdough to mop up the juices
Saturday - Pan Fried Salmon, Leek and Broccoli in a(nother) white wine sauce with fish stock and capers
Sunday - Steak Frites with mates - reverse seared three huge steaks then shared out between us all
Oh yes Friday - Garlic, butter and white wine prawns with some sourdough to mop up the juices
Saturday - Pan Fried Salmon, Leek and Broccoli in a(nother) white wine sauce with fish stock and capers
Sunday - Steak Frites with mates - reverse seared three huge steaks then shared out between us all
generationx said:
Did you make the sauce?
I've attempted it twice, first time was pretty good, second not so much. I'm not great at the right ratios of everything yet - the recipes I've followed end up with just too much of it, I only want to make enough to use that meal.
UTH said:
Did you make the sauce?
I've attempted it twice, first time was pretty good, second not so much. I'm not great at the right ratios of everything yet - the recipes I've followed end up with just too much of it, I only want to make enough to use that meal.
Yes, home-made using this recipe:I've attempted it twice, first time was pretty good, second not so much. I'm not great at the right ratios of everything yet - the recipes I've followed end up with just too much of it, I only want to make enough to use that meal.
https://www.bbc.co.uk/food/recipes/chimichurri_sau...
We had lots left but will find something to do with it in the next couple of days, it was great.
generationx said:
UTH said:
Did you make the sauce?
I've attempted it twice, first time was pretty good, second not so much. I'm not great at the right ratios of everything yet - the recipes I've followed end up with just too much of it, I only want to make enough to use that meal.
Yes, home-made using this recipe:I've attempted it twice, first time was pretty good, second not so much. I'm not great at the right ratios of everything yet - the recipes I've followed end up with just too much of it, I only want to make enough to use that meal.
https://www.bbc.co.uk/food/recipes/chimichurri_sau...
We had lots left but will find something to do with it in the next couple of days, it was great.
UTH said:
generationx said:
UTH said:
Did you make the sauce?
I've attempted it twice, first time was pretty good, second not so much. I'm not great at the right ratios of everything yet - the recipes I've followed end up with just too much of it, I only want to make enough to use that meal.
Yes, home-made using this recipe:I've attempted it twice, first time was pretty good, second not so much. I'm not great at the right ratios of everything yet - the recipes I've followed end up with just too much of it, I only want to make enough to use that meal.
https://www.bbc.co.uk/food/recipes/chimichurri_sau...
We had lots left but will find something to do with it in the next couple of days, it was great.
Chris Stott said:
Sounds good!
Is there a recipe, or chefs own?
Mine but loosely based on similar recipe for hare. Sounds a bit involved but is basically a stew. It's a decent recipe for people dubious about bunnies.Is there a recipe, or chefs own?
Mates shot a few rabbits at the weekend so I got four. 8 frontlegs/shoulders is probably enough for 4 people but I had to chuck one shoulder which was badly shot up and we're greedy.
A key to good rabbit is that the anal glands are removed - they are what makes rabbit taste 'rabbity'. I took the back legs off and the saddle and chucked away the pelvises where the glands are located. People usually leave them in if the rabbit is being cooked whole or jointed with the pelvis included.
Skinned and jointed into saddles, back legs and front leg/shoulder. Saddles and cubed back leg meat frozen. What to do with the tiny front legs?
Took the front legs. Tossed in seasoned (black pepper thyme smoked paprika) flour. Fried in Olive oil until browned. Removed from pan.
Chopped onion, carrot and celery fried in same pan. A couple of cloves of chopped garlic added when the veg has a bit of colour.
Return legs to pan. Deglazed with a bit of marsala and balsamic vinegar (red wine would be as good). A few tablespoons of tomato sauce (I had some available from another recipe I was making, puree would also work but you'd need more water adding). Chicken stock cube. Bouquet garni. Add some water so doesn't dry out. Very low oven until meat falling off bone. Leave to cool.
Carefully remove meat from bones trying not to leave any bone fragments or shot in the meat. Meawhile reduce sauce to a thick consistency and check seasoning. Chop the meat and return to pan and warm through whilst cooking pappardelle.
Pappardelle are easy enough to make if you have a pasta maker but decent quality dried is available.
I added a good knob of butter to the ragù before chucking in the drained pappardelle. It adds lustre but also rounds out the acidity of the wine, vinegar and tomatoes.
Parmesan.
Brunello di Montalcino if you've got it.
oddman said:
Mine but loosely based on similar recipe for hare. Sounds a bit involved but is basically a stew. It's a decent recipe for people dubious about bunnies.
Mates shot a few rabbits at the weekend so I got four. 8 frontlegs/shoulders is probably enough for 4 people but I had to chuck one shoulder which was badly shot up and we're greedy.
A key to good rabbit is that the anal glands are removed - they are what makes rabbit taste 'rabbity'. I took the back legs off and the saddle and chucked away the pelvises where the glands are located. People usually leave them in if the rabbit is being cooked whole or jointed with the pelvis included.
Skinned and jointed into saddles, back legs and front leg/shoulder. Saddles and cubed back leg meat frozen. What to do with the tiny front legs?
Took the front legs. Tossed in seasoned (black pepper thyme smoked paprika) flour. Fried in Olive oil until browned. Removed from pan.
Chopped onion, carrot and celery fried in same pan. A couple of cloves of chopped garlic added when the veg has a bit of colour.
Return legs to pan. Deglazed with a bit of marsala and balsamic vinegar (red wine would be as good). A few tablespoons of tomato sauce (I had some available from another recipe I was making, puree would also work but you'd need more water adding). Chicken stock cube. Bouquet garni. Add some water so doesn't dry out. Very low oven until meat falling off bone. Leave to cool.
Carefully remove meat from bones trying not to leave any bone fragments or shot in the meat. Meawhile reduce sauce to a thick consistency and check seasoning. Chop the meat and return to pan and warm through whilst cooking pappardelle.
Pappardelle are easy enough to make if you have a pasta maker but decent quality dried is available.
I added a good knob of butter to the ragù before chucking in the drained pappardelle. It adds lustre but also rounds out the acidity of the wine, vinegar and tomatoes.
Parmesan.
Brunello di Montalcino if you've got it.
Mates shot a few rabbits at the weekend so I got four. 8 frontlegs/shoulders is probably enough for 4 people but I had to chuck one shoulder which was badly shot up and we're greedy.
A key to good rabbit is that the anal glands are removed - they are what makes rabbit taste 'rabbity'. I took the back legs off and the saddle and chucked away the pelvises where the glands are located. People usually leave them in if the rabbit is being cooked whole or jointed with the pelvis included.
Skinned and jointed into saddles, back legs and front leg/shoulder. Saddles and cubed back leg meat frozen. What to do with the tiny front legs?
Took the front legs. Tossed in seasoned (black pepper thyme smoked paprika) flour. Fried in Olive oil until browned. Removed from pan.
Chopped onion, carrot and celery fried in same pan. A couple of cloves of chopped garlic added when the veg has a bit of colour.
Return legs to pan. Deglazed with a bit of marsala and balsamic vinegar (red wine would be as good). A few tablespoons of tomato sauce (I had some available from another recipe I was making, puree would also work but you'd need more water adding). Chicken stock cube. Bouquet garni. Add some water so doesn't dry out. Very low oven until meat falling off bone. Leave to cool.
Carefully remove meat from bones trying not to leave any bone fragments or shot in the meat. Meawhile reduce sauce to a thick consistency and check seasoning. Chop the meat and return to pan and warm through whilst cooking pappardelle.
Pappardelle are easy enough to make if you have a pasta maker but decent quality dried is available.
I added a good knob of butter to the ragù before chucking in the drained pappardelle. It adds lustre but also rounds out the acidity of the wine, vinegar and tomatoes.
Parmesan.
Brunello di Montalcino if you've got it.
oddman said:
Mine but loosely based on similar recipe for hare. Sounds a bit involved but is basically a stew. It's a decent recipe for people dubious about bunnies.
Mates shot a few rabbits at the weekend so I got four. 8 frontlegs/shoulders is probably enough for 4 people but I had to chuck one shoulder which was badly shot up and we're greedy.
A key to good rabbit is that the anal glands are removed - they are what makes rabbit taste 'rabbity'. I took the back legs off and the saddle and chucked away the pelvises where the glands are located. People usually leave them in if the rabbit is being cooked whole or jointed with the pelvis included.
Skinned and jointed into saddles, back legs and front leg/shoulder. Saddles and cubed back leg meat frozen. What to do with the tiny front legs?
Took the front legs. Tossed in seasoned (black pepper thyme smoked paprika) flour. Fried in Olive oil until browned. Removed from pan.
Chopped onion, carrot and celery fried in same pan. A couple of cloves of chopped garlic added when the veg has a bit of colour.
Return legs to pan. Deglazed with a bit of marsala and balsamic vinegar (red wine would be as good). A few tablespoons of tomato sauce (I had some available from another recipe I was making, puree would also work but you'd need more water adding). Chicken stock cube. Bouquet garni. Add some water so doesn't dry out. Very low oven until meat falling off bone. Leave to cool.
Carefully remove meat from bones trying not to leave any bone fragments or shot in the meat. Meawhile reduce sauce to a thick consistency and check seasoning. Chop the meat and return to pan and warm through whilst cooking pappardelle.
Pappardelle are easy enough to make if you have a pasta maker but decent quality dried is available.
I added a good knob of butter to the ragù before chucking in the drained pappardelle. It adds lustre but also rounds out the acidity of the wine, vinegar and tomatoes.
Parmesan.
Brunello di Montalcino if you've got it.
Rabbit is available in pretty much every supermarket here… from whole, skinned and vac packed to pre jointed. Cheap as chips too. Mates shot a few rabbits at the weekend so I got four. 8 frontlegs/shoulders is probably enough for 4 people but I had to chuck one shoulder which was badly shot up and we're greedy.
A key to good rabbit is that the anal glands are removed - they are what makes rabbit taste 'rabbity'. I took the back legs off and the saddle and chucked away the pelvises where the glands are located. People usually leave them in if the rabbit is being cooked whole or jointed with the pelvis included.
Skinned and jointed into saddles, back legs and front leg/shoulder. Saddles and cubed back leg meat frozen. What to do with the tiny front legs?
Took the front legs. Tossed in seasoned (black pepper thyme smoked paprika) flour. Fried in Olive oil until browned. Removed from pan.
Chopped onion, carrot and celery fried in same pan. A couple of cloves of chopped garlic added when the veg has a bit of colour.
Return legs to pan. Deglazed with a bit of marsala and balsamic vinegar (red wine would be as good). A few tablespoons of tomato sauce (I had some available from another recipe I was making, puree would also work but you'd need more water adding). Chicken stock cube. Bouquet garni. Add some water so doesn't dry out. Very low oven until meat falling off bone. Leave to cool.
Carefully remove meat from bones trying not to leave any bone fragments or shot in the meat. Meawhile reduce sauce to a thick consistency and check seasoning. Chop the meat and return to pan and warm through whilst cooking pappardelle.
Pappardelle are easy enough to make if you have a pasta maker but decent quality dried is available.
I added a good knob of butter to the ragù before chucking in the drained pappardelle. It adds lustre but also rounds out the acidity of the wine, vinegar and tomatoes.
Parmesan.
Brunello di Montalcino if you've got it.
Brunello not so much
Cajun chicken pasta
From this recipe:
https://www.bbcgoodfood.com/recipes/cajun-chicken-...
Very satisfying!
From this recipe:
https://www.bbcgoodfood.com/recipes/cajun-chicken-...
Very satisfying!
Of all the sides to get excited about - peas? Seriously?
I just don't get it. The only way they taste in any way acceptable is if you drown them in so much vinegar that's all you can taste, then even after that you're left with that horrible claggy texture of the things.
The only thing they've ever been acceptable for is food fights, but if you start one of those in a half decent restaurant you get asked to leave.
Ask me how I know.
I just don't get it. The only way they taste in any way acceptable is if you drown them in so much vinegar that's all you can taste, then even after that you're left with that horrible claggy texture of the things.
The only thing they've ever been acceptable for is food fights, but if you start one of those in a half decent restaurant you get asked to leave.
Ask me how I know.
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