Photo of your dinner (Vol 3)

Author
Discussion

Jambo85

3,447 posts

103 months

Saturday 23rd January 2021
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dickymint said:
Ah I remember you now from that thread I started a while back thumbup I should have kept it up to date as I've had a real "baptism of fire" in my first year! I've been too busy being involved in dedicated bee forums to be honest.
beer
That’s normal! I’ll keep an eye out for the updated thread when you get time!

HM-2

12,467 posts

184 months

Saturday 23rd January 2021
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Had a 3-course meal at home from one of our favourite local restaurants that's now doing meals-in-a-box this evening.

Heritage beetroot, goat's curd, savory granola and pesto


Chicken crown with truffle fondant potato, hen of the woods, savoy cabbage with bacon, and madeira sauce


Almond and rapeseed oil cake, Yorkshire rhubarb, hibiscus syrup, chantilly cream and honeycomb


All in all it was pretty sensational. Will definitely be looking to do another!

paulguitar

30,119 posts

128 months

Saturday 23rd January 2021
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HM-2 said:
Had a 3-course meal at home from one of our favourite local restaurants that's now doing meals-in-a-box this evening.

Heritage beetroot, goat's curd, savory granola and pesto


Chicken crown with truffle fondant potato, hen of the woods, savoy cabbage with bacon, and madeira sauce


Almond and rapeseed oil cake, Yorkshire rhubarb, hibiscus syrup, chantilly cream and honeycomb


All in all it was pretty sensational. Will definitely be looking to do another!
Looks great, and presented as you would get it in the restaurant. How much prep did you have to do?




HM-2

12,467 posts

184 months

Saturday 23rd January 2021
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paulguitar said:
Looks great, and presented as you would get it in the restaurant. How much prep did you have to do?
Very little. The only course that required any cooking was the main and that was pretty simple- 45 minutes in the oven then 15 resting whilst the mushroom DMD potato oven cook, plus 3 minutes at the end to heat through the cabbage and sauce. The rest was just plating and drinking wine. In hindsight I should have split the breasts off the crown and carved them individually but by that point I'd had three beers and nearly half a bottle of wine...

Jer_1974

1,603 posts

208 months

Saturday 23rd January 2021
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It's national pie day and close to Burns night. Steak and haggis pie on a roll


paulguitar

30,119 posts

128 months

Saturday 23rd January 2021
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HM-2 said:
but by that point I'd had three beers and nearly half a bottle of wine...
As one must. beer

grumbledoak

32,123 posts

248 months

Sunday 24th January 2021
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Jer_1974 said:
It's national pie day and close to Burns night. Steak and haggis pie on a roll
Is it not traditional to have those battered and deep fried? wink

CharlesdeGaulle

26,882 posts

195 months

Sunday 24th January 2021
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Jer_1974 said:
It's national pie day and close to Burns night. Steak and haggis pie on a roll

Going by description alone, that sounds very wrong. But adding a picture makes me want that more than I can say.

Innovative menu planning; nice work.

Jer_1974

1,603 posts

208 months

Sunday 24th January 2021
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grumbledoak said:
Is it not traditional to have those battered and deep fried? wink
If served at a chip shop yes we deep fry steak and scotch pie's which is nicer than it sounds and crunchy but not very greasy. Never seen a battered pie or Mars bar in a chppy in Scotland.

illmonkey

19,160 posts

213 months

Sunday 24th January 2021
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Not the most photogenic, but damn tasty! Slow cooked stew with hasslebacks, bread to mop up lick


Blown2CV

29,706 posts

218 months

Monday 25th January 2021
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talking of non-looker taste-amazings i present you last night's burns supper... not sure why we didn't have it tonight as is customary but was v good...



The creamy stuff was whisky cream sauce that the missus enjoys. I tend to go full Scotsman gravy personally.

Melman Giraffe

6,794 posts

233 months

Monday 25th January 2021
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Cant polish a turd, Haggis is never a looker but always tastes good.

craigjm

19,206 posts

215 months

Monday 25th January 2021
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anonymous said:
[redacted]
Whisky cream sauce is easy. Melt butter in a pan add in 50ml whisky and flame it and then add in 100ml cream, 50ml chicken stock, teaspoon of mustard and warm through and then season

JayBM

458 posts

210 months

Monday 25th January 2021
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Bit of a twist on Burns Night supper dish.....scallops, neeps & tatties rosti with a haggis centre and a whiskey sauce.


Jer_1974

1,603 posts

208 months

Monday 25th January 2021
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Another Burns night photo.

CharlesdeGaulle

26,882 posts

195 months

Monday 25th January 2021
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JayBM said:
Bit of a twist on Burns Night supper dish.....scallops, neeps & tatties rosti with a haggis centre and a whiskey sauce.

That looks great.

Gluggy

711 posts

124 months

Monday 25th January 2021
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Whilst we seem to be doing non-pretty dinners, here's my attempt from the other day - a pile it on the plate "Sunday Dinner"....


JayBM

458 posts

210 months

Tuesday 26th January 2021
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CharlesdeGaulle said:
That looks great.
Thank you, could have perhaps done with something green on the plate but was really happy with the taste of the dish ☺️

HM-2

12,467 posts

184 months

Tuesday 26th January 2021
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Made a spin on Char Kway Teow with homemade chicken Char Sui.


Blown2CV

29,706 posts

218 months

Tuesday 26th January 2021
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anonymous said:
[redacted]
pretty simply really as the haggis is basically a block of seasoning! Mushrooms, pancetta/lardons, butter, oil, fry till browning, take off heat, add double cream, stir till mixed, add slunge of your favourite whisky, mix. done!