Photo of your dinner (Vol 3)

Author
Discussion

nebpor

2,315 posts

222 months

Tuesday 14th March
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I never use mince anymore - I buy high quality Italian pork sausages (sometimes trad, sometimes with fennel), squeeze the filling out, then use that as a ragu (with milk). It’s very rich but it’s bloody lovely

Carl_Manchester

10,765 posts

249 months

Tuesday 14th March
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home made fish pie tonight (cod, salmon, prawns) and it was superb on this very cold evening.




Blown2CV

27,377 posts

190 months

Wednesday 15th March
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C70R said:
craigjm said:
nebpor said:
Fried rice. A surprisingly complex dish TBH / chicken, egg, onion, pepper, rice made earlier and refrigerated. Made my own sauce for it

What would Uncle Roger think? scratchchin
Hopefully nobody would ever find out, because he's an unfunny, one dimensional social media character who can surely only appeal to people with <100 IQs.
and yet we roll around laughing at exactly such characters in this thread

ZedLeg

6,484 posts

95 months

Wednesday 15th March
quotequote all
C70R said:
craigjm said:
nebpor said:
Fried rice. A surprisingly complex dish TBH / chicken, egg, onion, pepper, rice made earlier and refrigerated. Made my own sauce for it

What would Uncle Roger think? scratchchin
Hopefully nobody would ever find out, because he's an unfunny, one dimensional social media character who can surely only appeal to people with <100 IQs.
You're always so full of joy C70 laugh

We have fried rice quite a lot but I know Uncle Roger wouldn't approve, as we can never be bothered pre cooking the rice in advance. We usually just put the rice cooker on about an hour before dinner.

ChevronB19

4,772 posts

150 months

Wednesday 15th March
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Brother D said:
Cheers all - some top tips for the next time!
Try adding thinly sliced celery as well.

nebpor

2,315 posts

222 months

Wednesday 15th March
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I had to look up Uncle Roger, as I've never heard of him.

At any rate, I think he'd approve ... or at least not be too harsh, as I try and make it "authentically", for example by slicing the veg an hour before and then soaking it in hot water before it goes in the wok.

number2

3,215 posts

174 months

Wednesday 15th March
quotequote all
ChevronB19 said:
Brother D said:
Cheers all - some top tips for the next time!
Try adding thinly sliced celery as well.
Soffrito: finely chopped celery, onion and carrot. The base for a lot of Italian food.

Audis5b9

631 posts

59 months

Thursday 16th March
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Chicken thigh galantine stuffed with a pork and leek sausage, with pomme puree, beer braised onion and carrots. Chicken and beer sauce. Yum


craigjm

16,205 posts

187 months

Thursday 16th March
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Audis5b9 said:
Chicken thigh galantine stuffed with a pork and leek sausage, with pomme puree, beer braised onion and carrots. Chicken and beer sauce. Yum

Isn’t a galantine normally served cold and encased in gelatine? I thought a warm dish done in that way was a ballotine?

Audis5b9

631 posts

59 months

Thursday 16th March
quotequote all
craigjm said:
Audis5b9 said:
Chicken thigh galantine stuffed with a pork and leek sausage, with pomme puree, beer braised onion and carrots. Chicken and beer sauce. Yum

Isn’t a galantine normally served cold and encased in gelatine? I thought a warm dish done in that way was a ballotine?
Correct - I even looked it up before writing the above so I didn't put the wrong one as I always mix them up. getmecoat

CharlesdeGaulle

23,684 posts

167 months

Thursday 16th March
quotequote all
Audis5b9 said:
craigjm said:
Audis5b9 said:
Chicken thigh galantine stuffed with a pork and leek sausage, with pomme puree, beer braised onion and carrots. Chicken and beer sauce. Yum

Isn’t a galantine normally served cold and encased in gelatine? I thought a warm dish done in that way was a ballotine?
Correct - I even looked it up before writing the above so I didn't put the wrong one as I always mix them up. getmecoat
Audis5b heading for the guillotine.

craigjm

16,205 posts

187 months

Thursday 16th March
quotequote all
CharlesdeGaulle said:
Audis5b9 said:
craigjm said:
Audis5b9 said:
Chicken thigh galantine stuffed with a pork and leek sausage, with pomme puree, beer braised onion and carrots. Chicken and beer sauce. Yum

Isn’t a galantine normally served cold and encased in gelatine? I thought a warm dish done in that way was a ballotine?
Correct - I even looked it up before writing the above so I didn't put the wrong one as I always mix them up. getmecoat
Audis5b heading for the guillotine.
We will let him off because it looks good

nebpor

2,315 posts

222 months

Friday 17th March
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Lamb in oregano and lemon

Carl_Manchester

10,765 posts

249 months

Friday 17th March
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last night was inside out pie.


CharlesdeGaulle

23,684 posts

167 months

Friday 17th March
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Carl_Manchester said:
last night was inside out pie.

That looks great.

sean ie3

1,293 posts

123 months

Friday 17th March
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Herb butter stuffed monkfish loin with a fennel and orange salad + french fries. Not bad.

nebpor

2,315 posts

222 months

Friday 17th March
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CharlesdeGaulle said:
That looks great.
Agreed

generationx

5,501 posts

92 months

Friday 17th March
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Fish Friday, so bouillabaisse. Absolutely fantastic.


illmonkey

16,906 posts

185 months

Friday 17th March
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Living in a log cabin for 2 nights, so only the best will do


C70R

14,136 posts

91 months

Saturday
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sean ie3 said:
Herb butter stuffed monkfish loin with a fennel and orange salad + french fries. Not bad.
You've read the title of the thread, right?