Photo of your dinner (Vol 3)

Photo of your dinner (Vol 3)

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Discussion

thebraketester

10,954 posts

102 months

Saturday 16th January
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Tandoori lamb chops. We had them with some black dal. Very tasty but needed more salt as is always the way with these kind of things.

Greshamst

1,425 posts

84 months

Saturday 16th January
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AlvinSultana said:
Dry aged pork belly from a Gloucester Old Spot.

As good as it gets.

Lovely! The ribs look like they’re closer together than I usually find on a piece of pork belly, is that because the Gloucester is a smaller pig?

Jambo85

2,287 posts

52 months

Sunday 17th January
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thebraketester said:






Tandoori lamb chops. We had them with some black dal. Very tasty but needed more salt as is always the way with these kind of things.
Looks great, can’t beat TLC! I did an online Indian cooking class last weekend which was brilliant, one tip was taste the marinade before you put the meat in and make sure it tastes awful - too much of everything especially salt!

When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.

craigjm

12,046 posts

164 months

Sunday 17th January
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Jambo85 said:
Looks great, can’t beat TLC! I did an online Indian cooking class last weekend which was brilliant, one tip was taste the marinade before you put the meat in and make sure it tastes awful - too much of everything especially salt!

When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
My rule with Indian marinades is twice three times...... twice as deep for the slashes, twice as much of every ingredient in the marinade and marinade it for twice as long as you think you should. The best TLC need 48 hours

HM-2

5,804 posts

133 months

Sunday 17th January
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craigjm said:
My rule with Indian marinades is twice three times...... twice as deep for the slashes, twice as much of every ingredient in the marinade and marinade it for twice as long as you think you should. The best TLC need 48 hours
This. My two day tandoori chicken where I ended up going to hospital instead of cooking dinner (thanks to almost completely severing the tip of my left index finger) is still the best tandoori chicken I've ever made.

Morvan

140 posts

38 months

Sunday 17th January
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Shepherds pie with very creamy mash then a thick layer of Welsh rarebit to finish it off. Plenty of Tabasco and Worcestershire sauce in the rarebit.




thebraketester

10,954 posts

102 months

Sunday 17th January
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Jambo85 said:
Looks great, can’t beat TLC! I did an online Indian cooking class last weekend which was brilliant, one tip was taste the marinade before you put the meat in and make sure it tastes awful - too much of everything especially salt!

When doing tandoori I usually do a two stage marinade, first stage being lemon juice and salt and a bit of chilli powder only, gives the salt a good chance to penetrate.
Thanks. Yes, salt.... loads of it required.Will be making them again next week so will adjust the marinade and make sure it tastes disgusting! laugh

thebraketester

10,954 posts

102 months

Sunday 17th January
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Morvan said:
Shepherds pie with very creamy mash then a thick layer of Welsh rarebit to finish it off.
That looks so good.

dickymint

19,292 posts

222 months

Sunday 17th January
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C70R said:
Esceptico said:


Korean pork in chilli paste with kimchi, some other pickled vegetables and rice. Pretty good value at just £9. Weirdly eating out in Auckland can be quite cheap but buying fresh goods is usually very expensive.

Korean meal was pretty good. I’m assuming it was authentic as I was the only non-Korean in the restaurant.

Not sure why but Korean chopsticks tend to be metal and flat so even trickier to use (for those not brought up using them).
Korean chopsticks are metal because they are used to take food directly from the 'barbecue' grill, and flat because that's a better shape to pick up small pieces of meat. Koreans typically tend to eat rice with a spoon, unlike the Chinese or Japanese.

Source: Was told by a Korean, in Korea, when I asked the same question.
I used to work for LG Electronics and had the pleasure of many trips to South Korea sometimes for a month at a time. Their chopsticks are much harder to use but much more versatile when you get the hang of it. Great for cutting/tearing stuff........



I use them all the time for eating Eastern food. Their long handled spoons are far better than ours and i choose to use them all the time.

Morvan

140 posts

38 months

Sunday 17th January
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thebraketester said:
That looks so good.
It tasted great.

miniman

21,937 posts

226 months

Sunday 17th January
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thebraketester said:






Ox cheek ravioli with onion soubise.
My attempt at this (with a little help!)







Really enjoyed the ravioli and the reduced stock, not quite so sure about the soubise, a bit sweet for me.

The recipe says to cook the cheeks for 90 minutes - that’s nuts. I checked mine after 90 and they were like cricket balls so left them simmering overnight.

Thanks so much for sharing, would never have tried that unprompted in a million years beer

oddman

978 posts

216 months

Sunday 17th January
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miniman said:
The recipe says to cook the cheeks for 90 minutes - that’s nuts. I checked mine after 90 and they were like cricket balls so left them simmering overnight.
Ox cheeks are fantastic in the barbecue - can take 10 hours to get to melting tenderness

thebraketester

10,954 posts

102 months

Sunday 17th January
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Glad you enjoyed it miniman. We still have half the cooked ox cheek in the freezer for next time. :-)

HM-2

5,804 posts

133 months

Sunday 17th January
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Home-made pizza, n'duja and tenderstem with shaved parmesan. Best dough I've made so far.


Martin350

3,583 posts

159 months

Sunday 17th January
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Piri piri marinated butterflied chicken with spicy rice (mostly smoked paprika), red and yellow pepper, spring onion, baby corn and sugar snaps.

Was tasty and HOT! furious



Melman Giraffe

6,633 posts

182 months

Monday 18th January
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Morvan said:
Shepherds pie with very creamy mash then a thick layer of Welsh rarebit to finish it off. Plenty of Tabasco and Worcestershire sauce in the rarebit.



Someone has been watching James Martin smile

Morvan

140 posts

38 months

Monday 18th January
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Mrs Morvan had seen the programme and gave me the idea. I've simply improved the dish. wink

miniman

21,937 posts

226 months

Monday 18th January
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Pub classic tonight.


Greshamst

1,425 posts

84 months

Monday 18th January
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First time cooking with short ribs. Oh so good. 4hr braise in red wine & stock.

AlvinSultana

663 posts

113 months

Monday 18th January
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Home made Corned Beef.

Couple of kilos of Brisket, 7 days in brine 50/50 salt and brown sugar with cracked blacked pepper and crushed juniper berries.

After the brine a few hours in fresh water then braised for 3 hours with carrot and onion. Save the liquor and let the meat cool.




Half of the meat then broken into chunks and turned into a hash.

Carrots, onion and potato. Half of the cooking liquor from the beef and a couple of cubes of Demi-glacé.

An hour in a hot oven and voila.









Edited by AlvinSultana on Monday 18th January 23:46