Photo of your dinner (Vol 3)
Discussion
enough to want to see more, I post much more regularly on my instagram, pm me and I will give you the details. Audis5b9 said:
digimeistter said:
Meat glue?
I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Yes Meat glue, does what it says on the tin. I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Only used it twice so far, this and for a rolled turkey ballottine stuffed with sausage meat and wrapped in bacon (no string all glued together)
Really easy to use. Its a powder you sprinkle on, roll up to the desired shape, stick in the fridge an approx 4 hours later the meat is glued together.
The garlic butter didn't escape at all during the cook.
Freezer fish. freezer chips, tatare sauce and mushy peas. Not a lot of cooking this evening. Fish labelled as extra large... I'm not so sure it was!
Bit more effort went into the classic roast chicken dinner:
Classic slow cooked lamb shanks (meat fell off the bone hence served as such) with mash and a red wine gravy:
Bit more effort went into the classic roast chicken dinner:
Classic slow cooked lamb shanks (meat fell off the bone hence served as such) with mash and a red wine gravy:
A couple of recent efforts.
Braised chicken thighs with cabbage and pancetta. Really tasty this and quite easy to put together. I swap out the grain mustard for a tablespoon of dijon because I prefer the flavour. Also only use 1 tbsp of sugar as I find some American recipes a bit heavy on the sugar at times.
https://www.seriouseats.com/recipes/2016/01/braise...
We had a Home by Nico box delivered yesterday so got into that tonight, this was the main course. Pork belly and black pudding presse with a bean ragu, salt baked beetroot with a blue cheese dressing and warm potato salad with shellfish rouille. A prune compote and some crackling crumble on the top.
Not too much of a faff to put together and really delicious. Blue cheese and beetroot was a new combo for me but really good flavour combination.
We only managed the starter and main so pudding and cheese/crackers/chutney left for tomorrow.
Braised chicken thighs with cabbage and pancetta. Really tasty this and quite easy to put together. I swap out the grain mustard for a tablespoon of dijon because I prefer the flavour. Also only use 1 tbsp of sugar as I find some American recipes a bit heavy on the sugar at times.
https://www.seriouseats.com/recipes/2016/01/braise...
We had a Home by Nico box delivered yesterday so got into that tonight, this was the main course. Pork belly and black pudding presse with a bean ragu, salt baked beetroot with a blue cheese dressing and warm potato salad with shellfish rouille. A prune compote and some crackling crumble on the top.
Not too much of a faff to put together and really delicious. Blue cheese and beetroot was a new combo for me but really good flavour combination.
We only managed the starter and main so pudding and cheese/crackers/chutney left for tomorrow.
Had a dabble at cooking Chinese, for the first time in years.
Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit s
t; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.
Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit s
t; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.Jonny_ said:
Had a dabble at cooking Chinese, for the first time in years.
Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit st; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.
Blue dragon noodles are about one step up from a pot noodle Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit s
t; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.
get yourself along to a proper Chinese supermarket and buy some decent ones. What marinade did you use on the pork? Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff