Photo of your dinner (Vol 3)

[RC1807]

Jambo85 said:

Hairy Bikers pie book, it's brilliant.

Thanks
I'll have a look

[thebraketester]

Singapore noodles.

[HM-2]

AlvinSultana said:

This is left over Char sui pork and noodles.

Any suggestions ?

Char Kway Tiow

Fry the noodles off in butter or lard with spring onion, beansprouts, cabbage, chilli and garlic until they start to char. Shred the pork finely, cook the prawns and some omelette. Mix up a sauce of 5 parts dark soy, 4 parts kecap Manis, 4 parts light soy and 2 parts oyster then throw everything in the wok and cook. Garnish with chives.

[thebraketester]

Second attempt at TLC. Over seasoned them as per advice and the came out tasting much better. Much closer to what we get at out local (very good) Indian restaurant.

I used cutlets too rather than back chops which I think make for a better end result. I also added turmeric too.

Recipe if anyone fancy’s a go.

https://greatcurryrecipes.net/2014/01/06/peshawari...

[dickymint]

Jambo85 said:

dickymint said:

Lee Jones Jnr said:

Your bees? if not can you share the details please. I'm nursing two hives through this winter and looking to expand next year and comb honey looks a good way to cover my costs.

YMMV but I struggle to sell it - most people don’t know what it is or how to eat it and you need to charge a premium for it to cover waste and not getting the wax back. It’s a beekeeper perk for me mostly!

Ah I remember you now from that thread I started a while back 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.

[Jambo85]

dickymint said:

Ah I remember you now from that thread I started a while back 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.

That’s normal! I’ll keep an eye out for the updated thread when you get time!

[HM-2]

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]

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]

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]

It's national pie day and close to Burns night. Steak and haggis pie on a roll

[paulguitar]

HM-2 said:

but by that point I'd had three beers and nearly half a bottle of wine...

As one must.

[grumbledoak]

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?

[CharlesdeGaulle]

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]

grumbledoak said:

Is it not traditional to have those battered and deep fried?

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]

Not the most photogenic, but damn tasty! Slow cooked stew with hasslebacks, bread to mop up

[Blown2CV]

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]

Cant polish a turd, Haggis is never a looker but always tastes good.

[craigjm]

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]

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

[Jer_1974]

Another Burns night photo.