Photo of your dinner (vol 2)
Discussion
digimeistter said:
That does look good, did you prepare all the veg? recipe please
Broccoli florets sliced/quarteredPak Choi/ Choi Sum roughly chopped
Carrot cut into ribbons with a peeler
Spring onions roughly chopped
White cabbage shredded
Asparagus if you like chopped into big pieces.
Mange tout if you like
Baby corn if you like.
minced garlic clove
Piece of ginger cut into match sticks
Chopped chilli if you like.
Stir fry in a glug of oil, don't over cook, keep everything slightly crisp.
Pan fry the steak to your liking, rest.
In a small bowl mix a good glug of fish sauce with the juice of half a lime, a chopped birds eye chilli, and a little sugar or palm sugar preferably.
Taste it, you want it spicy hot, salty, sweet and sour. It's down to personal taste, you can add more of anything until you get all of those flavours.
Put it all on a plate as above, slice the steak on top, spoon over the dressing, add chopped coriander and fresh chilli if you like.
Takes about 10 minutes.
Thanks MG.
Here is the original recipe.
I used 4 shanks instead of the lamb shoulder / neck fillet stated in the recipe below.
Tagine of lamb with dates & almonds
Claudia Roden
In an Arab culture born in the desert, dates have something of a sacred character. Considered the ''bread of the desert'', they symbolise hospitality and are much loved and prestigious. You would find this dish at wedding parties.
Some people find it too sweet, so you might prefer it, as I do, without the optional honey. The dates give it a slightly sticky texture. Use the semi-dried moist varieties from California or the Deglet Noor dates from Tunisia.
1.5 kg boned shoulder or neck fillet of lamb
50g butter or 4 tbsp sunflower oil
2 onions, chopped finely
½ tsp saffron threads
½ tsp ground ginger
1 cinnamon stick
1-2 tbsp clear honey (optional)
1 tsp ground cinnamon
300g dates, pitted
To garnish: 100g blanched almonds; 3 tbsp sesame seeds (optional)
Trim any excess fat from the lamb and cut into 6-8 pieces. Heat the butter or 3 tablespoons of the oil in a large pan, put in the meat and brown it lightly all over. Take out the meat, put in the onions and cook, stirring, until they begin to colour.
Stir in the saffron and ginger and return the meat to the pan. Add salt and pepper and put in the cinnamon stick. Cover with water and simmer, covered, for two hours or until the meat is very tender, turning the pieces occasionally.
Take out two pieces of meat in order to make room in the pan, stir in the honey, if using, and the ground cinnamon and more pepper (it needs plenty to counterbalance the sweetness).
Move the meat around so the honey and cinnamon are spread around, and then return the two pieces. Cook until the sauce is reduced, turning the meat over as you do so. Add the dates and cook for 5-10 minutes more.
Fry the almonds in the remaining tablespoon of oil until lightly golden. Leave whole or chop coarsely, and sprinkle over the meat when serving, adding lightly toasted sesame seeds if you like.
Here is the original recipe.
I used 4 shanks instead of the lamb shoulder / neck fillet stated in the recipe below.
Tagine of lamb with dates & almonds
Claudia Roden
In an Arab culture born in the desert, dates have something of a sacred character. Considered the ''bread of the desert'', they symbolise hospitality and are much loved and prestigious. You would find this dish at wedding parties.
Some people find it too sweet, so you might prefer it, as I do, without the optional honey. The dates give it a slightly sticky texture. Use the semi-dried moist varieties from California or the Deglet Noor dates from Tunisia.
1.5 kg boned shoulder or neck fillet of lamb
50g butter or 4 tbsp sunflower oil
2 onions, chopped finely
½ tsp saffron threads
½ tsp ground ginger
1 cinnamon stick
1-2 tbsp clear honey (optional)
1 tsp ground cinnamon
300g dates, pitted
To garnish: 100g blanched almonds; 3 tbsp sesame seeds (optional)
Trim any excess fat from the lamb and cut into 6-8 pieces. Heat the butter or 3 tablespoons of the oil in a large pan, put in the meat and brown it lightly all over. Take out the meat, put in the onions and cook, stirring, until they begin to colour.
Stir in the saffron and ginger and return the meat to the pan. Add salt and pepper and put in the cinnamon stick. Cover with water and simmer, covered, for two hours or until the meat is very tender, turning the pieces occasionally.
Take out two pieces of meat in order to make room in the pan, stir in the honey, if using, and the ground cinnamon and more pepper (it needs plenty to counterbalance the sweetness).
Move the meat around so the honey and cinnamon are spread around, and then return the two pieces. Cook until the sauce is reduced, turning the meat over as you do so. Add the dates and cook for 5-10 minutes more.
Fry the almonds in the remaining tablespoon of oil until lightly golden. Leave whole or chop coarsely, and sprinkle over the meat when serving, adding lightly toasted sesame seeds if you like.
Burwood said:
6th, have you always lived in Dubai. Apologies if I have missed it. I assume not
Hi Burwood My girlfriend and I moved to Dubai in July 2007 from London - Kew, near Richmond.
Initially we planned on staying for a couple of years. 10 years later...
We are still here. Now married with two children.
6th Gear said:
Burwood said:
6th, have you always lived in Dubai. Apologies if I have missed it. I assume not
Hi Burwood My girlfriend and I moved to Dubai in July 2007 from London - Kew, near Richmond.
Initially we planned on staying for a couple of years. 10 years later...
We are still here. Now married with two children.
Inspired by a recent trip to Germany, tonight I did pork schnitzel (made with panko plus lemon zest and fresh chopped thyme) on bread with a slice of bacon, a fried egg and fresh parsley on top.
Accompanied by a lettuce, tomato, cucumber and red pepper salad tossed with French dressing.
For dessert I made chocolate mousse topped with candied orange peel, and ginger shortbreads baked with a couple of small slices of crystallised ginger on top. (Sorry for the blurry photo, pilot error with the camera!).
Accompanied by a lettuce, tomato, cucumber and red pepper salad tossed with French dressing.
For dessert I made chocolate mousse topped with candied orange peel, and ginger shortbreads baked with a couple of small slices of crystallised ginger on top. (Sorry for the blurry photo, pilot error with the camera!).
Martin350 said:
Inspired by a recent trip to Germany, tonight I did pork schnitzel (made with panko plus lemon zest and fresh chopped thyme) on bread with a slice of bacon, a fried egg and fresh parsley on top.
Accompanied by a lettuce, tomato, cucumber and red pepper salad tossed with French dressing.
For dessert I made chocolate mousse topped with candied orange peel, and ginger shortbreads baked with a couple of small slices of crystallised ginger on top. (Sorry for the blurry photo, pilot error with the camera!).
Love the first course, the pudding I can leave, but I am not a pudding man.Accompanied by a lettuce, tomato, cucumber and red pepper salad tossed with French dressing.
For dessert I made chocolate mousse topped with candied orange peel, and ginger shortbreads baked with a couple of small slices of crystallised ginger on top. (Sorry for the blurry photo, pilot error with the camera!).
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