Photo of your dinner (Vol 3)
Discussion
Blown2CV said:
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.
Whilst the full Scotsman gravy is good, just how do you make whisky cream sauce, please?The creamy stuff was whisky cream sauce that the missus enjoys. I tend to go full Scotsman gravy personally.
daimlerv8 said:
Whilst the full Scotsman gravy is good, just how do you make whisky cream sauce, please?
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
craigjm said:
daimlerv8 said:
Whilst the full Scotsman gravy is good, just how do you make whisky cream sauce, please?
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
daimlerv8 said:
Blown2CV said:
Whilst the full Scotsman gravy is good, just how do you make whisky cream sauce, please?daimlerv8 said:
craigjm said:
daimlerv8 said:
Whilst the full Scotsman gravy is good, just how do you make whisky cream sauce, please?
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 seasonBlown2CV said:
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!
thank you, that's one for this year and one for next....(we are having our haggis tonight as 'er in doors worked last night at short notice!)
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!
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