Photo of your dinner (Vol 3)
Discussion
VAGLover said:
Qq, why Indian curry paste with south east Asian ingredients...?
Honestly - I don't know! Basically this was a recipe of my mum's that I b
dized. A bit like the one I am about to post below, an adapted version of an existing dish. My mum uses the curry paste as I have, but she doesn't use any lemon grass, spring onion, sesame oil or soy. I have added those to try and pimp it up I have no idea where it came from, I just knew I liked it and wanted to carry on making it etc.Re the Pizza, I did add some cheese and bits, but it just a pizza at the end of the day. Nothing too exciting!
So I did my Ribeye dish last night. I took some photo's some of which are posted beneath.
This is a 2011 dish from the 30 min meals cookbook. Again, I loved it when I first made it and wanted to continue, but in a typical greedy and indulgent fashion, I wanted to expand on my favorite elements of the dish and do away with the pointless ones. The result is a large amount of steak, sat in a much larger pool of potent broth than the original recipe. It is fiery, aromatic and pungent, and I can honestly say I have not encountered another dish that packs such a punch in terms of flavor. You only add a small amount of beef stock to the dish at the end, so the majority of the liquid is chilli oil, soy sauce, lime juice, lemon juice, raw chilli / ginger / garlic, 5 spice and sichuan pepper and spring onion.
In my adapted version there is no real crunch texture. I don't mind this as every mouthful is heaven, but, you could replace the peas with Bok Choi or alternative to give some texture should you so wish. The bowl is a salad bowl to give you an idea of how greedy I am with this. I was generous last night and bought an extra steak to make a bowl for the wife too. She only got one steak though.
Top picture is all the ingredients - the following 4 are a few snapshots long the way of making the final dish. I am glutenous with this dish and hence use a bowl, as I double the amount of broth so I can drink it all at the end. You normally stink the next day but it's worth it.
This is a 2011 dish from the 30 min meals cookbook. Again, I loved it when I first made it and wanted to continue, but in a typical greedy and indulgent fashion, I wanted to expand on my favorite elements of the dish and do away with the pointless ones. The result is a large amount of steak, sat in a much larger pool of potent broth than the original recipe. It is fiery, aromatic and pungent, and I can honestly say I have not encountered another dish that packs such a punch in terms of flavor. You only add a small amount of beef stock to the dish at the end, so the majority of the liquid is chilli oil, soy sauce, lime juice, lemon juice, raw chilli / ginger / garlic, 5 spice and sichuan pepper and spring onion.
In my adapted version there is no real crunch texture. I don't mind this as every mouthful is heaven, but, you could replace the peas with Bok Choi or alternative to give some texture should you so wish. The bowl is a salad bowl to give you an idea of how greedy I am with this. I was generous last night and bought an extra steak to make a bowl for the wife too. She only got one steak though.
Top picture is all the ingredients - the following 4 are a few snapshots long the way of making the final dish. I am glutenous with this dish and hence use a bowl, as I double the amount of broth so I can drink it all at the end. You normally stink the next day but it's worth it.
Edited by Dizeee on Thursday 26th September 12:40
How big are those photos!
I have 2 steaks sitting in the fridge for dinner tonight, what you've posted looks fantastic, I'd like to try it. Can you post up the quantities for the 'sauce'?
Normally, I'd just do a mix of Asian sauces, whilst tasting to get a good balance, fry off the veg and add the meat and noodles.
You thought about fresh noodles? I usually use the dried ones, but fresh are so much better.
I have 2 steaks sitting in the fridge for dinner tonight, what you've posted looks fantastic, I'd like to try it. Can you post up the quantities for the 'sauce'?
Normally, I'd just do a mix of Asian sauces, whilst tasting to get a good balance, fry off the veg and add the meat and noodles.
You thought about fresh noodles? I usually use the dried ones, but fresh are so much better.
illmonkey said:
How big are those photos!
I have 2 steaks sitting in the fridge for dinner tonight, what you've posted looks fantastic, I'd like to try it. Can you post up the quantities for the 'sauce'?
Normally, I'd just do a mix of Asian sauces, whilst tasting to get a good balance, fry off the veg and add the meat and noodles.
You thought about fresh noodles? I usually use the dried ones, but fresh are so much better.
Sure - the broth quanitty I do is:I have 2 steaks sitting in the fridge for dinner tonight, what you've posted looks fantastic, I'd like to try it. Can you post up the quantities for the 'sauce'?
Normally, I'd just do a mix of Asian sauces, whilst tasting to get a good balance, fry off the veg and add the meat and noodles.
You thought about fresh noodles? I usually use the dried ones, but fresh are so much better.
6 x tablespoons of Chilli infused olive oil
2.5 tablespoons of Soy sauce
Juice of 1 Lemon
Juice of 1.5 / 2 Limes
Pinch of crushes Sichuan pepper
Pinch of 5 Spice
Pinch of fresh Garlic
Diced spring onion
Teaspoon of Honey
Diced Bird Eye chilli ( to suit taste )
( MIX WELL WITH FORK )
Then just prior to serving, add as little or as much HOT beef stock into the sauce. The less you add, the more fiery and aromatic the end result is. I tend to literally tip around a quarter of a mug in, maybe slightly more, I don't measure it I just tip. Once in, mix well again, and then put your noodles and meat on top.
Haven't thought about fresh noodles, may give that a try!
Dizeee said:
VAGLover said:
Qq, why Indian curry paste with south east Asian ingredients...?
Honestly - I don't know! Basically this was a recipe of my mum's that I bdized. A bit like the one I am about to post below, an adapted version of an existing dish. My mum uses the curry paste as I have, but she doesn't use any lemon grass, spring onion, sesame oil or soy. I have added those to try and pimp it up I have no idea where it came from, I just knew I liked it and wanted to carry on making it etc.VAGLover said:
miniman said:
Interesting half those ingredients aren’t even Cypriot! Sounds good however. 
Dizeee said:
So I did my Ribeye dish last night. I took some photo's some of which are posted beneath.
This is a 2011 dish from the 30 min meals cookbook. Again, I loved it when I first made it and wanted to continue, but in a typical greedy and indulgent fashion, I wanted to expand on my favorite elements of the dish and do away with the pointless ones. The result is a large amount of steak, sat in a much larger pool of potent broth than the original recipe. It is fiery, aromatic and pungent, and I can honestly say I have not encountered another dish that packs such a punch in terms of flavor. You only add a small amount of beef stock to the dish at the end, so the majority of the liquid is chilli oil, soy sauce, lime juice, lemon juice, raw chilli / ginger / garlic, 5 spice and sichuan pepper and spring onion.
In my adapted version there is no real crunch texture. I don't mind this as every mouthful is heaven, but, you could replace the peas with Bok Choi or alternative to give some texture should you so wish. The bowl is a salad bowl to give you an idea of how greedy I am with this. I was generous last night and bought an extra steak to make a bowl for the wife too. She only got one steak though.
Top picture is all the ingredients - the following 4 are a few snapshots long the way of making the final dish. I am glutenous with this dish and hence use a bowl, as I double the amount of broth so I can drink it all at the end. You normally stink the next day but it's worth it.
Love that first photo, now by desktop, after a few tickles colour wise to suite my monitor.This is a 2011 dish from the 30 min meals cookbook. Again, I loved it when I first made it and wanted to continue, but in a typical greedy and indulgent fashion, I wanted to expand on my favorite elements of the dish and do away with the pointless ones. The result is a large amount of steak, sat in a much larger pool of potent broth than the original recipe. It is fiery, aromatic and pungent, and I can honestly say I have not encountered another dish that packs such a punch in terms of flavor. You only add a small amount of beef stock to the dish at the end, so the majority of the liquid is chilli oil, soy sauce, lime juice, lemon juice, raw chilli / ginger / garlic, 5 spice and sichuan pepper and spring onion.
In my adapted version there is no real crunch texture. I don't mind this as every mouthful is heaven, but, you could replace the peas with Bok Choi or alternative to give some texture should you so wish. The bowl is a salad bowl to give you an idea of how greedy I am with this. I was generous last night and bought an extra steak to make a bowl for the wife too. She only got one steak though.
Top picture is all the ingredients - the following 4 are a few snapshots long the way of making the final dish. I am glutenous with this dish and hence use a bowl, as I double the amount of broth so I can drink it all at the end. You normally stink the next day but it's worth it.
That is the FDR thread in a nutshell.
Burwood said:
Gandahar said:
Tickle said:
Game pie tonight...
That is 10 out of 10.Not enough home made pies on here
Roast at the folks, my mum actually asked me for cooking advice regarding the Yorkshire’s, felt honoured! She’s cooked for 4 boys whilst we were growing up, and I love everything she makes. Can’t beat mums cooking.
The white stuff in the gravy is fat, I believe. Maybe a few good days of eating required!
Yes, I’m a gravy slut!
The white stuff in the gravy is fat, I believe. Maybe a few good days of eating required!
Yes, I’m a gravy slut!
Edited by illmonkey on Sunday 29th September 22:12
Dizeee said:
Well, I have started.
Pets got involved, no doubt smelling the aromas.
Fresh Coriander to add once prawns go in - put it in a watered environment in the fridge ( mug will do ) and it thrives.
I made this tonight. Very tasty indeed.Pets got involved, no doubt smelling the aromas.
Fresh Coriander to add once prawns go in - put it in a watered environment in the fridge ( mug will do ) and it thrives.
Made some small tweaks but was an excellent shout.
Thanks.
Tickle said:
Burwood said:
Gandahar said:
Tickle said:
Game pie tonight...
That is 10 out of 10.Not enough home made pies on here
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