Photo of your dinner (Vol 3)

Photo of your dinner (Vol 3)

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Bacon Is Proof

4,522 posts

195 months

Sunday 28th February
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Roast beef, spud, carrot, parsnip (honey and mustard glaze), pepper, onion, Yorkie pud, gravy and brocc.
Nothing special but pulling all that together in the tiny galley of my boat fills me with almost as much pride as levels of nom!
Washed down with Campo Viejo rioja, a staple bottle of plonk.
Drank the white rioja version whilst cooking; better than you'd expect.

Bacon Is Proof

4,522 posts

195 months

Sunday 28th February
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Should add, yorkies were Aunt Bessie's. Can make my own but the logistics and limitations of my tiny galley mean it's really not worth it.

h0b0

5,612 posts

160 months

Sunday 28th February
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craigjm said:
h0b0 said:
Ladies and gentlemen.... I give you the Pork Cupcake.






The thing is huge. I’m a big eater but my “slice” was about a quarter of it. Tasted fantastic. House smells good to.
What actually is it? I had a pork cupcake in a restaurant in the US about ten years which was basically a kind of soufflé thing with pulled pork in it


They also made this,


And this.


craigjm

12,059 posts

164 months

Sunday 28th February
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h0b0 said:
Ahh ok. This is what I had in a restaurant in Washington DC as a pork cupcake




digimeistter

5,872 posts

173 months

Monday 1st March
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Korean pork chop, spiced sautéed potatoes & roast broccoli

Apologies for the massive pic.



Edited by digimeistter on Monday 1st March 18:42

TinyMonster

171 posts

2 months

Monday 1st March
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I made this. Looks like a car crash, tasted amazing.


CharlesdeGaulle

16,201 posts

144 months

Monday 1st March
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TinyMonster said:
I made this. Looks like a car crash, tasted amazing.

Looks good to me. What was the sauce/jus?

TinyMonster

171 posts

2 months

Monday 1st March
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CharlesdeGaulle said:
Looks good to me. What was the sauce/jus?
Equal parts fish sauce, sesame oil and soy with fresh coriander, chillis and spring onion.

CharlesdeGaulle

16,201 posts

144 months

Monday 1st March
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Thanks. I'll knock something similar up at the weekend I think, looks tasty.

Matt Harper

6,013 posts

165 months

Wednesday 3rd March
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craigjm

12,059 posts

164 months

Wednesday 3rd March
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Trying to be a bit more healthy so packed the chicken curry with veg and trying out brown rice


MrJuice

1,567 posts

120 months

Wednesday 3rd March
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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

171 posts

2 months

Wednesday 3rd March
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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

16,201 posts

144 months

Friday 5th March
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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

1,426 posts

84 months

Friday 5th March
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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

171 posts

2 months

Friday 5th March
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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

16,201 posts

144 months

Friday 5th March
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Brilliant, thanks TinyMonster. Tonight's date is in for a shock surprise.

tobinen

7,577 posts

109 months

Friday 5th March
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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

8,116 posts

173 months

Friday 5th March
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Using up the frozen monk with chorizo and bean stew with serano ham and stuff... smoked haddock next


Audis5b9

287 posts

36 months

Saturday 6th March
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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