Photo of your dinner (Vol 3)

Photo of your dinner (Vol 3)

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Discussion

Greshamst

1,418 posts

84 months

Friday 22nd January
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C70R said:
Start with a thicker roux, and fry your chicken off first (to get rid of any water).
My top tip for any chicken pie or casserole is to use chicken thigh fillets, chop into big chunks and coat with heavily seasoned flour, and then fry until golden brown and crispy, then add to the pie.

Makes a lovely thicker sauce, and gives it much more flavour. And you can sneak one to eat as the chef before it goes in the pie.

AlvinSultana

662 posts

113 months

Friday 22nd January
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Audis5b9 said:
Beef Welly sans duxelles (caramelised onion instead)

My Boisdales Wellington just arrived, I shall report in due course.



https://boisdaleathome.co.uk/collections/burns-kit...

AlvinSultana

662 posts

113 months

Friday 22nd January
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This is left over Char sui pork and noodles.

Any suggestions ?

I have some tail on tiger prawns in the freezer.

I am thinking wafer thin pork sliced over a bed of oyster sauce noodles and spicy cabbage, with a side of salt and chilli king prawn.

Served alongside have home cured bacon which transforms fried rice and voila !

Or....

Any and all suggestions gratefully received...........




cheddar

4,635 posts

138 months

Saturday 23rd January
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AlvinSultana said:


This is left over Char sui pork and noodles.

Any suggestions ?
Slice the meat thin, julienne cucumber, red onion, carrot and beetroot, lighty fry pita bread, add ingredients with a spread of mayonnaise, squeeze in a touch of lemon juice, fill the wrap, roll and dip in chilli oil.

RC1807

9,971 posts

132 months

Saturday 23rd January
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Jambo85 said:
Hairy Bikers pie book, it's brilliant.
Thanks
I'll have a look

thebraketester

10,950 posts

102 months

Saturday 23rd January
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Singapore noodles.

HM-2

5,797 posts

133 months

Saturday 23rd January
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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

10,950 posts

102 months

Saturday 23rd January
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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

19,281 posts

222 months

Saturday 23rd January
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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 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.

Jambo85

2,285 posts

52 months

Saturday 23rd January
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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

5,797 posts

133 months

Saturday 23rd January
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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

10,894 posts

77 months

Saturday 23rd January
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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

5,797 posts

133 months

Saturday 23rd January
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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

1,122 posts

157 months

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


paulguitar

10,894 posts

77 months

Saturday 23rd January
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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

28,480 posts

197 months

Sunday 24th January
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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

16,159 posts

144 months

Sunday 24th January
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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

1,122 posts

157 months

Sunday 24th January
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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

13,789 posts

162 months

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


Blown2CV

24,723 posts

167 months

Monday 25th January
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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.