Photo of your dinner (Vol 3)
Discussion
One of the good things about lockdown is all the restaurant suppliers are delivering top quality produce at great prices.
John Gilmour rib of beef on special at £16kg
Live lobster free delivery at £27.50kg.
John Gilmour rib of beef on special at £16kg
Live lobster free delivery at £27.50kg.
Edited by Jer_1974 on Sunday 3rd May 20:48
Edited by Jer_1974 on Sunday 3rd May 20:52
Our main oven element packed in last week, while waiting for a new I've been using the BBQ as the oven.
Did a (and I don't like this term) a deconstructed Stiffado. Crushed half the cloves, salt and cinnamon to make a rub for some chunks of brisket. The rest, as a normal Stiffado underneath. Cooked the brisket for two hours above and another one and a half in.
Did a chicken roast tonight, veg under with loads of butter, garlic, white wine and fresh herbs.
Did a (and I don't like this term) a deconstructed Stiffado. Crushed half the cloves, salt and cinnamon to make a rub for some chunks of brisket. The rest, as a normal Stiffado underneath. Cooked the brisket for two hours above and another one and a half in.
Did a chicken roast tonight, veg under with loads of butter, garlic, white wine and fresh herbs.
We've eaten really well this week, Missus has been on a mission to cook more Asian influenced things the last 6 months......
Dan dan noodles, crispy hoisin pork and lashings of satay sauce with pak choi, coriander, crushed peanuts and crispy chilli.
Not a great shot but Crispy chilli beef, garlic and sesame pak choi,satay sauce and sticky rice
Bun Cha, a dish I discovered whilst travelling in Vietnam and one of my favourite.
Pork meatballs, pak choi, vermicelli noodle salad and some lightly pickled carrot and cucumber.
Tempura fish taco's, refried beans, guac and various other bits
Bbq'd leg of lamb with sumac and garlic
Dan dan noodles, crispy hoisin pork and lashings of satay sauce with pak choi, coriander, crushed peanuts and crispy chilli.
Not a great shot but Crispy chilli beef, garlic and sesame pak choi,satay sauce and sticky rice
Bun Cha, a dish I discovered whilst travelling in Vietnam and one of my favourite.
Pork meatballs, pak choi, vermicelli noodle salad and some lightly pickled carrot and cucumber.
Tempura fish taco's, refried beans, guac and various other bits
Bbq'd leg of lamb with sumac and garlic
NordicCrankShaft said:
We've eaten really well this week, Missus has been on a mission to cook more Asian influenced things the last 6 months......
Dan dan noodles, crispy hoisin pork and lashings of satay sauce with pak choi, coriander, crushed peanuts and crispy chilli.
Not a great shot but Crispy chilli beef, garlic and sesame pak choi,satay sauce and sticky rice
Bun Cha, a dish I discovered whilst travelling in Vietnam and one of my favourite.
Pork meatballs, pak choi, vermicelli noodle salad and some lightly pickled carrot and cucumber.
Tempura fish taco's, refried beans, guac and various other bits
Bbq'd leg of lamb with sumac and garlic
amazing stuff. If you want to up the crushed peanuts and chilli oil, get yourself some laoganma - fermented crunchy peanut and tofu chill oil... it is insane stuff, truly turbocharges a dishDan dan noodles, crispy hoisin pork and lashings of satay sauce with pak choi, coriander, crushed peanuts and crispy chilli.
Not a great shot but Crispy chilli beef, garlic and sesame pak choi,satay sauce and sticky rice
Bun Cha, a dish I discovered whilst travelling in Vietnam and one of my favourite.
Pork meatballs, pak choi, vermicelli noodle salad and some lightly pickled carrot and cucumber.
Tempura fish taco's, refried beans, guac and various other bits
Bbq'd leg of lamb with sumac and garlic
Warm smoked mackerel was mentioned over in breakfast so here's some I did for dinner the other night.
Warmed in the bacon pan and served with a mixed salad and homemade coleslaw, which was lush, only the second time I've made it myself but definitely will do some more.
Just for reference this Vidalia Onion stuff is the best salad dressing in the whole world. My sister in law lives in Maryland USA and brought some over for us several years ago and we were hooked. Whenever she comes to visit or we go there a couple of bottles are brought over.
My wife went just before lockdown so we're okay at the moment but i don't know what we'll do when it runs out.
Warmed in the bacon pan and served with a mixed salad and homemade coleslaw, which was lush, only the second time I've made it myself but definitely will do some more.
Just for reference this Vidalia Onion stuff is the best salad dressing in the whole world. My sister in law lives in Maryland USA and brought some over for us several years ago and we were hooked. Whenever she comes to visit or we go there a couple of bottles are brought over.
My wife went just before lockdown so we're okay at the moment but i don't know what we'll do when it runs out.
TeeRev said:
Warm smoked mackerel was mentioned over in breakfast so here's some I did for dinner the other night.
Warmed in the bacon pan and served with a mixed salad and homemade coleslaw, which was lush, only the second time I've made it myself but definitely will do some more.
Just for reference this Vidalia Onion stuff is the best salad dressing in the whole world. My sister in law lives in Maryland USA and brought some over for us several years ago and we were hooked. Whenever she comes to visit or we go there a couple of bottles are brought over.
My wife went just before lockdown so we're okay at the moment but i don't know what we'll do when it runs out.
Nice tip on the bottle. Warmed in the bacon pan and served with a mixed salad and homemade coleslaw, which was lush, only the second time I've made it myself but definitely will do some more.
Just for reference this Vidalia Onion stuff is the best salad dressing in the whole world. My sister in law lives in Maryland USA and brought some over for us several years ago and we were hooked. Whenever she comes to visit or we go there a couple of bottles are brought over.
My wife went just before lockdown so we're okay at the moment but i don't know what we'll do when it runs out.
Also nice that mackerel is used, far more taste than tuna for this sort of dish and cheaper than salmon. Needs to be used more in food, especially rice and noodle dishes rather than tuna to give them some punch.
My wife boought 4 aldi burgers .....
Additions were 4 slices of cheese, tomato, guacamole,gherkin slices, red onion and a sprinkling of black bits to make it all look arty farty, ie pepper.
It was so messy I should have used that Germanic blue and white beach towel in the background as a bib.
Edited by Gandahar on Wednesday 6th May 18:16
Gandahar said:
Additions were 4 slices of cheese, tomato, guacamole,gherkin slices, red onion and a sprinkling of black bits to make it all look arty farty, ie pepper.
It was so messy I should have used that Germanic blue and white beach towel in the background as a bib.
A great looking burger containing some of my favourite burger ingredients; the only slight criticism being the arrangement. It was so messy I should have used that Germanic blue and white beach towel in the background as a bib.
Cheese should always top the patty, lettuce and sliced onion provides the lower layer to protect the bun from the meat juices
You may have been able to keep some additional rigidity in the lower bun had there been a stronger buffer be'twix meat goo and bread.
I'd have smashed the two pattys together for a nice big thick burger. Also the cheese on the bottom is isolated from the burger heat by the salad, what's going on there - are you trying to stop the meat juices soaking into the lower bread? A little toasting would help that. Cheese should always be melty in a burger imo.
Edited by skinny on Wednesday 6th May 20:52
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