Photo of your dinner (vol 2)

[Tickle]

digimeistter said:

They look epic, how do you get the crispy rind without the meat tasting like cardboard?

Thanks,

I had a bit of a plan, I wanted thick crackling on the chop so I got my butcher to cut a wide peice off.

Usual thing for crackling; boiling water, white wine vinager and then salt rubbed in.

I sacrificed a baking potato by cutting it in half, the chop was placed between the potato halfs and held in place with a couple of thin skewers so the crackling was flat/level with the grill.

The chops were grilled on-end until the crackling was done, I then masked the crackling off with foil and lay the chops flat on a tray with butter and thyme, turning over mid way through.

[anonymous-user]

I use a blow torch.

[Cotty]

[Don]

Cotty said:

Awesome, Cotters, old chap. Awesome once again.

We're having Toad in the Hole this Sunday but Crackling Roast is definitely a favourite. Yours looks lovely.

[DoubleSix]

Haven't popped in here for a while. Knocked up some Morrocan Lamb meatballs tonight:

[JKRolling]

That looks amazing

[Martin350]

DoubleSix said:

Haven't popped in here for a while. Knocked up some Morrocan Lamb meatballs tonight:

The redish / brownish bit on the right, between the couscous and the yoghurt(?), is that a separate sauce / chutney, or more of the main sauce?

And thanks, that's my dinner for saturday decision made!

[KungFuPanda]

Brought home a single beef rib from the place I run. Smoked in a real wood smoker. Chef brushed it with BBQ marinade and wrapped it up for me. Stick it in the oven for 45 minutes. Served with spinach gratin and little potato cubes - all I had in the freezer.

[DoubleSix]

Martin350 said:

The redish / brownish bit on the right, between the couscous and the yoghurt(?), is that a separate sauce / chutney, or more of the main sauce?

And thanks, that's my dinner for saturday decision made!

It's Harrissa, iPhone doesn't capture the colour terribly well.

Combine some with cous cous before adding water/butter to give it colour and flavour.

[Martin350]

DoubleSix said:

Martin350 said:

The redish / brownish bit on the right, between the couscous and the yoghurt(?), is that a separate sauce / chutney, or more of the main sauce?

And thanks, that's my dinner for saturday decision made!

It's Harrissa, iPhone doesn't capture the colour terribly well.

Combine some with cous cous before adding water/butter to give it colour and flavour.

Thanks.
Sounds great!

[anonymous-user]

DoubleSix said:

Haven't popped in here for a while. Knocked up some Morrocan Lamb meatballs tonight:

Can we have the recipe for that please?

[DoubleSix]

digimeistter said:

DoubleSix said:

Haven't popped in here for a while. Knocked up some Morrocan Lamb meatballs tonight:

Can we have the recipe for that please?

I combined the best bits from a couple of online recipes and my own input

https://www.google.co.uk/amp/s/www.mygourmetconnec...

I toasted my own spices and used ras al hanout.

Soaked my breadcrumbs in lemon juice and added more fresh herbs. Added chopped apricots etc

Best tip is ensure you cook the onions off and make sauce in the same pan you browned the meatballs in so you lose no flavour.

GL

Edited by DoubleSix on Thursday 18th May 13:24

[JKRolling]

That looks amazing

[anonymous-user]

Thanks, I love trying new recipe's I haven't cooked many north African dishes except Tagine which has been hit and miss.

[6th Gear]

Malaysian Curry with Prawns and Squid

[illmonkey]

I wanted to try the lamb meatballs on this page, but the supermarket had no lamb mince! So beef meatball spaghetti it was...

[Gunk]

6th Gear said:

Malaysian Curry with Prawns and Squid

That looks radioactive

[anonymous-user]

Gunk said:

That looks radioactive

It looks fking superb.

[Tickle]

had ham said:

Gunk said:

That looks radioactive

It looks fking superb.

Looks spot on!

[Cotty]

Gunk said:

That looks radioactive

Some camera trickery going on