Photo of your dinner (Vol 3)
Discussion
DoubleSix said:
Looks banging.
Share the recipe if you have one!
I use this recipe -https://pupswithchopsticks.com/sweet-sticky-chinese-bbq-pork-aka-char-siu/- for the Char Siu marinade, minus the red pepper flakes. The base recipe for the noodles is this one https://www.recipetineats.com/char-kway-teow/, I just used chicken instead of prawn, Chinese sausage and fishcake and normal chives instead of garlic ones. I also fry a couple of finely chopped garlic cloves and two Thai chillies off in before the noodles go in.Share the recipe if you have one!
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Looks superb!
My first go at beef goulash.
Slow cooked for about three hours with red, green and yellow peppers, onion, garlic, paprika, smoked paprika, beef stock, a splash of red wine and soy sauce, and creamy mashed perterder.
Beef steak chunks were super tender and almost melted in the mouth.
The excess of sauce was mopped up with a slice of sourdough at the end, lovely!
Looks superb!
My first go at beef goulash.
Slow cooked for about three hours with red, green and yellow peppers, onion, garlic, paprika, smoked paprika, beef stock, a splash of red wine and soy sauce, and creamy mashed perterder.
Beef steak chunks were super tender and almost melted in the mouth.
The excess of sauce was mopped up with a slice of sourdough at the end, lovely!
Was going to post this in the takeaway thread but have to confess to being guilty....
I blame the Mrs, conversation went like this.
Me: I fancy a burger tonight but we have beef, chicken and fish in the freezer.
Mrs: Sure you'll work it out but if not knowing you there is the option of all three
Me: Genius!
Mrs: I was joking...
I blame the Mrs, conversation went like this.
Me: I fancy a burger tonight but we have beef, chicken and fish in the freezer.
Mrs: Sure you'll work it out but if not knowing you there is the option of all three
Me: Genius!
Mrs: I was joking...
digimeistter said:
Meat glue?
I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Yes Meat glue, does what it says on the tin. I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Only used it twice so far, this and for a rolled turkey ballottine stuffed with sausage meat and wrapped in bacon (no string all glued together)
Really easy to use. Its a powder you sprinkle on, roll up to the desired shape, stick in the fridge an approx 4 hours later the meat is glued together.
The garlic butter didn't escape at all during the cook.
digimeistter said:
Meat glue?
I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Great video on YT for Cordon Bleu by The French Cooking Academy , little tip , after rolling the stuffed breast I wrap mine tightly in clingfilm and put in the fridge for a while , helps them keep their shape.I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Edited by fttm on Tuesday 2nd February 00:08
enough to want to see more, I post much more regularly on my instagram, pm me and I will give you the details. Audis5b9 said:
digimeistter said:
Meat glue?
I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Yes Meat glue, does what it says on the tin. I always fancied having a go at fresh chicken cordon bleu
Looks great btw
Only used it twice so far, this and for a rolled turkey ballottine stuffed with sausage meat and wrapped in bacon (no string all glued together)
Really easy to use. Its a powder you sprinkle on, roll up to the desired shape, stick in the fridge an approx 4 hours later the meat is glued together.
The garlic butter didn't escape at all during the cook.
Freezer fish. freezer chips, tatare sauce and mushy peas. Not a lot of cooking this evening. Fish labelled as extra large... I'm not so sure it was!
Bit more effort went into the classic roast chicken dinner:
Classic slow cooked lamb shanks (meat fell off the bone hence served as such) with mash and a red wine gravy:
Bit more effort went into the classic roast chicken dinner:
Classic slow cooked lamb shanks (meat fell off the bone hence served as such) with mash and a red wine gravy:
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