Photo of your dinner (Vol 3)
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Gone a bit AMG said:
Potential new winter warmer today.
Onions carrot tomato purée garlic chorizo mince Pasatta diced steak stock wine herbs. Oven for hours.
Tried roasted sweet potatoes and squash mashed with sliced tomatoes, bread and cheese on top
Mate, looks great - even better with peas - but you need to find the comma key. Onions carrot tomato purée garlic chorizo mince Pasatta diced steak stock wine herbs. Oven for hours.
Tried roasted sweet potatoes and squash mashed with sliced tomatoes, bread and cheese on top
CharlesdeGaulle said:
Gone a bit AMG said:
Mate, looks great - even better with peas - but you need to find the comma key. Using up some bits and pieces in the fridge/freezer - chicken breast breaded with blended panko, parmesan, lemon zest, salt & pepper and cayenne pepper for a bit of zing, with French fries, sweet potato fries, paprika potato wedges, asparagus and broccoli.
Just a few little twists on a basic dish can make for a very tasty meal, in my opinion...
Just a few little twists on a basic dish can make for a very tasty meal, in my opinion...
Martin350 said:
thebraketester said:
Ox cheek ravioli with onion soubise.
That's what I like about this thread, it gives me inspiration to try things I wouldn't necessarily have thought of, I'm tempted to give that a go. Ignore the soubise recipe and just use onion, butter, cream and seasoning.
thebraketester said:
Martin350 said:
thebraketester said:
Ox cheek ravioli with onion soubise.
That's what I like about this thread, it gives me inspiration to try things I wouldn't necessarily have thought of, I'm tempted to give that a go. Ignore the soubise recipe and just use onion, butter, cream and seasoning.
One can tire of meat...
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Simple stock from the shells.
|https://thumbsnap.com/tjM19qrf[/url]
Now into a large frying pan your lobster pieces, some garlic and shallot, flambé ( mainly for the theatre ) add white wine, tomato and the stock you prepared earlier, then some fresh pappardelle and voila, Lobster l’americaine.
[url]
Simple stock from the shells.
|https://thumbsnap.com/tjM19qrf[/url]
Now into a large frying pan your lobster pieces, some garlic and shallot, flambé ( mainly for the theatre ) add white wine, tomato and the stock you prepared earlier, then some fresh pappardelle and voila, Lobster l’americaine.
Edited by AlvinSultana on Thursday 14th January 23:26
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