Photo of your dinner (Vol 3)

Photo of your dinner (Vol 3)

Author
Discussion

Melman Giraffe

6,633 posts

182 months

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

daimlerv8

2,716 posts

44 months

Monday 25th January
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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?

craigjm

12,046 posts

164 months

Monday 25th January
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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

thetoxicnerve

23,988 posts

141 months

Monday 25th January
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Not dinner yet...marinating overnight for tomorrow:


JayBM

427 posts

159 months

Monday 25th January
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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

1,122 posts

157 months

Monday 25th January
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Another Burns night photo.

CharlesdeGaulle

16,187 posts

144 months

Monday 25th January
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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

310 posts

73 months

Monday 25th January
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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

427 posts

159 months

Tuesday 26th January
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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

5,804 posts

133 months

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


daimlerv8

2,716 posts

44 months

Tuesday 26th January
quotequote all
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
Thank you!

biggrin

Blown2CV

24,731 posts

167 months

Tuesday 26th January
quotequote all
daimlerv8 said:
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?
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!

Blown2CV

24,731 posts

167 months

Tuesday 26th January
quotequote all
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 season
Thank you!

biggrin
depends whether you want to burn off the alcohol or not really...

daimlerv8

2,716 posts

44 months

Tuesday 26th January
quotequote all
Blown2CV 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!)

laugh

DoubleSix

10,245 posts

140 months

Tuesday 26th January
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HM-2 said:
Made a spin on Char Kway Teow with homemade chicken Char Sui.

Looks banging.


Share the recipe if you have one!

HM-2

5,804 posts

133 months

Tuesday 26th January
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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.

DoubleSix

10,245 posts

140 months

Thursday 28th January
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Crispy Belly Pork Fried Rice






Martin350

3,583 posts

159 months

Sunday 31st January
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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!


miniman

21,937 posts

226 months

Monday 1st February
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General Tso’s Chicken


MrJuice

1,562 posts

120 months

Monday 1st February
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Mary Berry's beef lasange recipe. The BBC food one. Yum