Photo of your dinner (Vol 3)

[Blown2CV]

Speed 3 said:

Binned off the turkey tradition for good yesterday and went for bone-in rib of beef. Never cooked one before and was bit panicky about timing and temps but very pleased with the outcome:

I also did one, a 3-rib. It was insanely good.

[6th Gear]

Beef cheeks slow cooked in red wine, fresh thyme, mirepoix. Cauliflower cheese and steamed green beans.

A lovely rich winter warmer.

[Burwood]

6th Gear said:

Beef cheeks slow cooked in red wine, fresh thyme, mirepoix. Cauliflower cheese and steamed green beans.

A lovely rich winter warmer.

Did you make it back for Christmas? Otherwise, winter warmer =

[thebraketester]

That cheek looks incredible.


This was our boxing day starter.

[21TonyK]

6th Gear said:

Beef cheeks slow cooked in red wine, fresh thyme, mirepoix. Cauliflower cheese and steamed green beans.

A lovely rich winter warmer.

That's the perfect winter dish for me.

[21TonyK]

Bit of a thread cross but this was last night.

Roast vegetable cous ocus with saffron and za'atar.



Vermicelli rice (very pleased with this, new favourite)



Lamb kebabs in a stupidly rich sauce spiced with baharat.





Falafel with tahini and yoghurt sauce (much improvement needed)



Herb salad with orange, pine nuts, picked onion, cucumber and carrot, pomegranate seeds and pomegranate mollases dressing.



And hummus with crispy spiced chickpeas and sumac.



Pitta care of Aldi, the big Mediterranean style ones.

[thebraketester]

Chestnut, mushroom and Parma ham risotto. Bloody delicious if I do say so myself.

[Blown2CV]

21TonyK said:

Bit of a thread cross but this was last night.

Roast vegetable cous ocus with saffron and za'atar.



Vermicelli rice (very pleased with this, new favourite)



Lamb kebabs in a stupidly rich sauce spiced with baharat.





Falafel with tahini and yoghurt sauce (much improvement needed)



Herb salad with orange, pine nuts, picked onion, cucumber and carrot, pomegranate seeds and pomegranate mollases dressing.



And hummus with crispy spiced chickpeas and sumac.



Pitta care of Aldi, the big Mediterranean style ones.

enjoyed that... we did a cookery course in marrakech a few years ago. Have loved north-african/middle-eastern ever since.

[miniman]

Crispy duck salad:



(Gluten-free) Wellington, roast carrots, fondant potatoes, savoy cabbage, beef sauce from fillet trimmings:

[21TonyK]

Very last dregs of Xmas. Sockeye smoked salmon with tail end of some really ropey dill, dehydrated beetroot and lemon zest on a blob of creme fraiche, horseradish and less green dill with added lemon etc etc

[Dizeee]

Times the amount by 10 and I would smash the lot

[dazwalsh]

By no means a Michelin star effort I am getting well into asian style food so knocked together a simple dinner of seared tuna steaks, rice, brocoli and kind of a stir fry sauce, red chilli, ginger, garlic, soy sauce, sweet chilli sauce and sesame oil. Yummy

Edited by dazwalsh on Wednesday 8th January 19:48

[cheddar]

Lowering the tone for a bit of thread balance, knife and fork not used for eating.

[Greshamst]

21TonyK said:

Vermicelli rice (very pleased with this, new favourite)

Recipe for this please! Have eaten plenty but never made it

[21TonyK]

Greshamst said:

21TonyK said:

Vermicelli rice (very pleased with this, new favourite)

Recipe for this please! Have eaten plenty but never made it

Really, really simple. Wash and soak your rice (I used basmati). I soaked it for a couple of hours then drain properly. Gently fry the vermicelli in butter, really low and slow. Once its a golden brown add the rice and continue to fry together until the vermicelli is dark brown. Add a bit more butter but don;t overdo it, cover with water (I do 1.5:1 water to rice), season lightly and cover. Simmer very gently, I know the basmati I use takes 6-7 minutes. Switch off the heat and leave covered for another 5 to ensure everything is absorbed.

Edit: going to have to do this again tonight now, so easy but so good

Edited by 21TonyK on Saturday 11th January 10:23

More edits:

https://www.pistonheads.com/gassing/topic.asp?h=0&...

Edited by 21TonyK on Sunday 12th January 09:39

[seyre1972]

cheddar said:

Lowering the tone for a bit of thread balance, knife and fork not used for eating.

While I applaud the fish finger sandwich, the stack of 5 does seem to leave uncovered areas of bread. I’d have gone with 4 on the bottom (maybe vertical to ensure coverage), with the 5th horizontal, and sandwich then sliced in the diagonal ....

More of a personal thing - fish fingers come in boxes of 10, so that means 2x sandwiches (hence me carrying too much timber ..). One with salt, vinegar and HP sauce. 2nd salt vinegar, dressed with Heinz tomato ....

[illmonkey]

anonymous said:

[redacted]

Even if that was true, the logic still works for 2 equal sandwiches.

Of course there would always be 10 fingers in a box in my freezer because they’re fking disgusting. But each to their own.

[21TonyK]

Sumac roasted chicken with vermicelli rice



Chicken recipe c/o Rick Stein (BBC website)

Not bad but needs a lot more flavour in the chicken. I'd double up the marinade and leave overnight next time.

[Blown2CV]

anonymous said:

[redacted]

2 boxes = 5 sandwiches of 4 fingers each... that appeals far more to my sense of order!

[seyre1972]

illmonkey said:

Even if that was true, the logic still works for 2 equal sandwiches.

Of course there would always be 10 fingers in a box in my freezer because they’re fking disgusting. But each to their own.

Haddock only, non of this unidentified “fish” finger - but as you say - each to their own ....