Photo of your dinner (Vol 3)

Photo of your dinner (Vol 3)

Author
Discussion

paulguitar

10,870 posts

77 months

Saturday 20th February
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Audis5b9 said:
Japanese night
- Beef tataki
- Avocado and smoked salmon sushi
- Edamame
- Okonomiyaki
- Chicken yakitori
- Tuna futomaki
- Tuna nigiri
- Tempura prawns







I think when all of this is over, we should all have a party at yours.




Martin350

3,573 posts

159 months

Saturday 20th February
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Indeed.
Possibly not to my taste but it looks fabulously well made, I doff my cap!

Martin350

3,573 posts

159 months

Saturday 20th February
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Another saturday night epic curry for me.

Lamb biryani, mixed veg curry, tomato & red onion salad, tomato chutney and mint & coriander raita.

A good way to pass a few hours right now with not much else to do, ha!


miniman

21,897 posts

226 months

Sunday 21st February
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Pork chop tray bake - black pudding, pear, carrots, parsnips, potatoes, shallots, with garlic kale.


21TonyK

8,098 posts

173 months

Sunday 21st February
quotequote all
Audis5b9 said:
Japanese night
- Beef tataki
- Avocado and smoked salmon sushi
- Edamame
- Okonomiyaki
- Chicken yakitori
- Tuna futomaki
- Tuna nigiri
- Tempura prawns
Some serious effort being put into cooking lately!

Audis5b9

283 posts

36 months

Sunday 21st February
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21TonyK said:
Some serious effort being put into cooking lately!
Got bugger all else to do!!!

Really enjoying having time to plan and try new things. All of those dishes last night were my first attempt at them. (apart from the yakitori)

21TonyK

8,098 posts

173 months

Sunday 21st February
quotequote all
Audis5b9 said:
21TonyK said:
Some serious effort being put into cooking lately!
Got bugger all else to do!!!

Really enjoying having time to plan and try new things. All of those dishes last night were my first attempt at them. (apart from the yakitori)
Even more impressive! At least there's some upside to being stuck at home, bored!

Clive Milk

283 posts

4 months

Sunday 21st February
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As Rolf Harris would say

"Can you tell what it is yet kids ? Yibbidy dabba "















Clive Milk

283 posts

4 months

Sunday 21st February
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All that hard work of making puff pastry ... I just outsource it to little old ladies or robots, or little old robots ...

The results the same, perfect pastry everytime ... I just use a spoon with filling ... biggrin

ChemicalChaos

9,205 posts

124 months

Sunday 21st February
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It was my birthday yesterday.

Not being able to go out and gorge on large slabs of livestock to celebrate like I usually would, the family came up trumps at home.

For main, a man-sized ribeye from M&S, grilled to perfection and slathered with peppercorn sauce. What finished it off was the chips, which are Aunt Bessie's Rosemary and Sea Salt chips cooked until crispy/crunchy lick
Oh, and a bottle of Nicolas Feuillatte brut to wash it all down!




For dessert - a melting middle chocolate pudding, drowned in cream so heavy it had to be spooned over it, and a large glass of my favourite Rowan's Creek bourbon



21TonyK

8,098 posts

173 months

Sunday 21st February
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ChemicalChaos said:
It was my birthday yesterday.
Hell, Happy Birthday!

HM-2

5,784 posts

133 months

Sunday 21st February
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First attempt at making beef rendang. Turned out pretty excellent.


Martin350

3,573 posts

159 months

Sunday 21st February
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Never heard of beef rendang, it looks great, just printed out a recipe, will give a go some time soon.

I really like that I get inspiration from others in this thread, and I'd like to think that I might have inspired others as well, maybe...?

Type R Tom

3,045 posts

113 months

Sunday 21st February
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Martin350 said:
Never heard of beef rendang, it looks great, just printed out a recipe, will give a go some time soon.

I really like that I get inspiration from others in this thread, and I'd like to think that I might have inspired others as well, maybe...?
Beef rendang is probably one of the best "stew" type dishes in the world.

Martin350

3,573 posts

159 months

Sunday 21st February
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I even more look forward to giving it a go then! smile

craigjm

12,028 posts

164 months

Monday 22nd February
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Martin350 said:
I even more look forward to giving it a go then! smile
Make this one

https://www.thespruceeats.com/beef-rendang-recipe-...

HM-2

5,784 posts

133 months

Monday 22nd February
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craigjm said:
I'd seen that one before but was a bit put off by the short cooking time. I ended up merging a couple of recipes together and am really glad I did.

Paste
5 cloves garlic (I used 2 smoked and 3 normal), crushed
2 fat lemongrass stalks, soft inner only
3cm knob of ginger, peeled
2cm knob of galangal, peeled
1cm piece of fresh tumeric, peeled
1 red chilli
1tsp pepper
1tsp salt
1tbsp vegetable oil

Rendang
800g stewing beef cut into 4-5cm chunks
Flour, for dusting
3tbsp vegetable oil
4 shallots, chopped
1tbsp ground coriander
2 birdseye chillies, thinly sliced
2cm piece of cassia (cinnamon) bark
2 Kaffir lime leaves, thinly sliced
1tsp tamarind paste
1tbsp fish sauce
1tbsp kecap manis
3 tbsp palm sugar
2tbsp toasted coconut (optional)
2x 400ml tins of coconut milk (make sure to use proper stuff not the reconstituted coconut extract because it won't separate properly apparently)

1. Preheat oven to 150°C. Add spice paste ingredients to blender and blend until smooth

2. Place beef in a bag with flour, season and shake to coat.

3. Add 2tbsp of the vegetable oil to a heavy bottomed casserole dish and place on a high heat until the oil shimmers. Add beef and cook until browned on all sides.

4. Remove beef with a slotted spoon, making sure to scrape any stuck on bits off the bottom of the pan. Add the remaining oil, reduce temperature to medium and cook the shallots until softened and starting to stick.

5. Add spice paste and cook through for 2-3 minutes, stirring constantly.

6. Add spices, chillies and lime leaves. Cook through for another 2-3 minutes. If its starting to burn, add a splash of water.

7. Add palm sugar, tamarind, fish sauce and kecap manis. Stir to combine. If using, add the toasted coconut (I forgot).

8. Return the beef to the pan, stir through to coat and then pour over the two tins of coconut milk. Turn the heat to high and cook until bubbling.

9. Place lid on casserole dish, transfer to preheated oven and cook for 90 minutes, stirring once at 45m.

10. Remove from oven, discard lid and stir. Return to oven for another 2h to 2h 30m, stirring gently every 30 minutes, until rendang is thick, sticky and dark brown, has lost almost all of its liquid, and the coconut oil has fully separated from the milk. You can tweak seasonings with extra palm sugar and fish sauce at about the halfway point.

11. Skim coconut oil off the top. If you want a "wet" rendang (which is what I made), you're good to remove the cassia bark and serve. If you want a truly authentic "dry" rendang, you'll probably want to return to the oven for another 30m but keep a very close eye on it to avoid burning it. It might be prudent to drop the temp down to 90ish and cook slightly longer.


I served mine with jasmine rice (mostly because I was out of sticky), a cucumber and mango salad, crispy shallots and some cheapo supermarket Thai crackers.

Edited by HM-2 on Monday 22 February 07:39

craigjm

12,028 posts

164 months

Monday 22nd February
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HM-2 said:
craigjm said:
I'd seen that one before but was a bit put off by the short cooking time. I ended up merging a couple of recipes together and am really glad I did.
Yeah I agree with that and I would make something akin to what you posted but I was thinking that if it was going to be his first attempt it was a fairly quick and easy version that gives really good results.

Martin350

3,573 posts

159 months

Monday 22nd February
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Thank you Craig and HM, I've printed all of that out and will give it a go this weekend. thumbup

Adenauer

17,929 posts

200 months

Monday 22nd February
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That Japanese night up there ^^ looks fantastic. thumbup

We fancied a little bit of Spain over the weekend, so I crushed 10 garlic cloves and lightly fried them in garlic butter with a chopped Chili, and then some Tomatoes and Parsley.

The result was a pretty fiery Prawn and Mushroom bowl of comfort with buckets of fresh baguette.

My house smelt like a dirty Tapas bar the next morning. biggrin