Photo of your dinner (Vol 3)

[CharlesdeGaulle]

Thanks. I'll knock something similar up at the weekend I think, looks tasty.

[Matt Harper]

[craigjm]

Trying to be a bit more healthy so packed the chicken curry with veg and trying out brown rice

[MrJuice]

TinyMonster said:

Equal parts fish sauce, sesame oil and soy with fresh coriander, chillis and spring onion.

Love that combination

I'd have added lime too and maybe some honey or maple syrup

[TinyMonster]

MrJuice said:

Love that combination

I'd have added lime too and maybe some honey or maple syrup

Oh yeah, there was lime in it, too! I've tried with honey but it gets lost so ended up leaving it out of future efforts.

[CharlesdeGaulle]

TinyMonster said:

I made this. Looks like a car crash, tasted amazing.

I've got everything I need to make this and plan to do it tonight. How did you cook it? Was it in a pan and then transferred to that dish, or did you cook it in the oven?

[Greshamst]

TinyMonster said:

Oh yeah, there was lime in it, too! I've tried with honey but it gets lost so ended up leaving it out of future efforts.

One key thing not to miss is the Asian brilliance of balancing salty, sour, hot and sweet...
you’re not supposed to be able to taste the honey, but it’s the sweetness (and sticky texture) that is the key.
I’m always surprised by how much sugar Vietnamese and Korean etc dishes use, but it does balance well.

[TinyMonster]

CharlesdeGaulle said:

I've got everything I need to make this and plan to do it tonight. How did you cook it? Was it in a pan and then transferred to that dish, or did you cook it in the oven?

Use a baking dish, add:

• 120g of quinoa (preferably red and white, if you can find it)
• 360ml boiling water
• Salt and pepper
• Lemon and lime zest

Cover the dish with foil and bung in the oven for 25 minutes at 200°c.

Make the goo:

• 1 tbsp fish sauce
• 2 tbsp sesame oil
• 1 tbsp soy
• 10g chopped fresh coriander
• Lemon and lime juice from the ones you zested earlier
• 4 or 5 finely chopped spring onions
• 2 or 3 chopped chillis (you can use red/green or birdseye, seeded or unseeded, according to taste)

Fry up your king prawns and stake mushrooms by whatever method you feel like. I tend to go for coriander, butter and a little bit of chilli with some of the lime juice. 30 seconds before completion, sprinkle with black and white sesame seeds.

Quinoa out of the oven, dump prawns on it, dump goo on it. Eat.

[CharlesdeGaulle]

Brilliant, thanks TinyMonster. Tonight's date is in for a shock surprise.

[tobinen]

I went to the fishmonger today to see what he had. He's a bit difficult but the long and short of it was he had sardines, hake and something I had never heard of called megrim sole. I bought this 1.2 kg fish for £12 (and some sardines and hake but that's for another day)

He's not a looker:



After some mother consultation, YouTube and internet searching for recipes, I struck a plan.

Filleted very poorly (first attempt) but I had 2.5 useable fillets (may make fish cakes or something else with the rest)



Basic recipe is mushrooms in olive oil, crème fraiche, butter, dry white wine, chopped chives, and low heat to combine.



The wine used for it and for the cook's energy (£7 from Lidl and it's very good)



I had some organic broccoli poached to one side.

I laid the fish on the sauce and poached it for 3 minutes per side. I used a plate as I hadn't a lid wide enough.



Et voilà!



Even if I say so myself, it was very tasty. The fish is quite fleshy and has a subtle, pleasant taste. As a first attempt I am quite happy and I think this could be a very good knicker-loosener were one entertaining some crumpet.

[21TonyK]

Using up the frozen monk with chorizo and bean stew with serano ham and stuff... smoked haddock next

[Audis5b9]

Spinach stuffed lamb noisette with duchess potato’s, pea purée, asparagus and lamb sauce



Peach cobbler with salted caramel sauce and clotted cream ice cream

[Master Bean]

^ Wowzers.

My late night snack. This is about as extravagant as I get. Eggm, Avocado, Sesame Bagel. Salt and Pepper.

[8003px]

tobinen said:

I went to the fishmonger today to see what he had. He's a bit difficult but the long and short of it was he had sardines, hake and something I had never heard of called megrim sole. I bought this 1.2 kg fish for £12 (and some sardines and hake but that's for another day)

He's not a looker:



After some mother consultation, YouTube and internet searching for recipes, I struck a plan.

Filleted very poorly (first attempt) but I had 2.5 useable fillets (may make fish cakes or something else with the rest)



Basic recipe is mushrooms in olive oil, crème fraiche, butter, dry white wine, chopped chives, and low heat to combine.



The wine used for it and for the cook's energy (£7 from Lidl and it's very good)



I had some organic broccoli poached to one side.

I laid the fish on the sauce and poached it for 3 minutes per side. I used a plate as I hadn't a lid wide enough.



Et voilà!



Even if I say so myself, it was very tasty. The fish is quite fleshy and has a subtle, pleasant taste. As a first attempt I am quite happy and I think this could be a very good knicker-loosener were one entertaining some crumpet.

Congrats, looks awesome, good luck with the knicker loosening

[Bacon Is Proof]

Ribs, stir fry, coleslaw.
Ain't pretty, but the missus says we're never getting takeaway again, which was a nice compliment.

[tobinen]

Audis5b9 said:

Spinach stuffed lamb noisette with duchess potatoes, pea purée, asparagus and lamb sauce



Peach cobbler with salted caramel sauce and clotted cream ice cream

That looks great. I need to find out more about a lamb noisette.

[Speed 3]

tobinen said:

I went to the fishmonger today to see what he had. He's a bit difficult but the long and short of it was he had sardines, hake and something I had never heard of called megrim sole. I bought this 1.2 kg fish for £12 (and some sardines and hake but that's for another day)

He's not a looker:

That's the one they've just renamed:

https://www.independent.co.uk/news/uk/politics/bre...

[Audis5b9]

tobinen said:

That looks great. I need to find out more about a lamb noisette.

So the noisette is half a saddle (cut nose to tail).

Start with the rear half of the lamb loin (traditionally this section of the carcass is cut into Barnsley chops)



Then remove the spine (Its easy enough with a boning/ filleting knife, just follow the bone without breaking the skin)





At this point you have made a Saddle of lamb, then cut down the middle, and you have two noisettes

[Bacon Is Proof]

Egg fried rice, coleslaw, crispy beef.

Just need to master s+s chicken balls and I'm done.

[43034]

Bavette was £8.60/kg in Morrisons so I bought a good few packs. Easy to chuck in to a roll or 2 with thick cut chips.