Photo of your dinner (Vol 3)

[C70R]

generationx said:

RC1807 said:

illmonkey said:

Living in a log cabin for 2 nights, so only the best will do

…served by catapult

This comment needs more recognition

Visions of it almost sliding off the plate, getting caught and replated by hand.

[Giantt]

Saturday evening,gf's birthday on Sunday but cba with the mother's day carry on so went out one night early

[illmonkey]

C70R said:

generationx said:

RC1807 said:

illmonkey said:

Living in a log cabin for 2 nights, so only the best will do

…served by catapult

This comment needs more recognition

Visions of it almost sliding off the plate, getting caught and replated by hand.

RC1807 recycling material there!

It was deemed too much, so some scrapped back into the pan. All in the presentation

[Blown2CV]

sc0tt said:

I like the colour of your kitchen cabinets

thanks only just had it fitted last month

[number2]

moorx said:

number2 said:

Pappadelle with beef shin ragu this afternoon. Really good and very simple. Made enough ragu for 8 good portions, so six in the freezer.

Nice! Got a recipe for the beef shin ragu please?

Of course! Pro rate on my quantities (6-8 portions here), and I don't think precision is required...

1kg beef shin cubed. 1tbsp seasoned flour to dust then browned in pan
2 onions diced, similar volume of celery and carrot also diced and softened in olive oil
Added 1tbsp of tomato puree, would have added more but didn't want to open a new tube , added 2 pureed garlic cloves, again, should have added more.
Added pretty much a bottle of red wine, then added about 500ml of beef stock.
Added 4 Bay leaves.
Returned meat to pan.
Added two tins of chopped tomatoes.
Added salt to taste...
Put in oven at 120c for 6.5 hours... time dictated by the F1, 6 hours. 7 hours, doesn't matter, check the meat is super soft.
Temp doesn't matter too much either, 120c, 140c, just low enough to not boil it to death.

I did it all in a cast iron pot. Covered for most of the time then took the lid off to reduce for about an hour. Do that in a pan, on the hob, or don't, see how you feel.

I broke the meat up in the pot with the back of a large spoon.

Enjoy, customise as you wish, post pics and let us know how it went, it'll be great .

[C70R]

illmonkey said:

C70R said:

generationx said:

RC1807 said:

illmonkey said:

Living in a log cabin for 2 nights, so only the best will do

…served by catapult

This comment needs more recognition

Visions of it almost sliding off the plate, getting caught and replated by hand.

RC1807 recycling material there!

It was deemed too much, so some scrapped back into the pan. All in the presentation

Personally, I'm just glad you take the time out to share this stuff.

[ZedLeg]

number2 said:

moorx said:

number2 said:

Pappadelle with beef shin ragu this afternoon. Really good and very simple. Made enough ragu for 8 good portions, so six in the freezer.

Nice! Got a recipe for the beef shin ragu please?

Of course! Pro rate on my quantities (6-8 portions here), and I don't think precision is required...

1kg beef shin cubed. 1tbsp seasoned flour to dust then browned in pan
2 onions diced, similar volume of celery and carrot also diced and softened in olive oil
Added 1tbsp of tomato puree, would have added more but didn't want to open a new tube , added 2 pureed garlic cloves, again, should have added more.
Added pretty much a bottle of red wine, then added about 500ml of beef stock.
Added 4 Bay leaves.
Returned meat to pan.
Added two tins of chopped tomatoes.
Added salt to taste...
Put in oven at 120c for 6.5 hours... time dictated by the F1, 6 hours. 7 hours, doesn't matter, check the meat is super soft.
Temp doesn't matter too much either, 120c, 140c, just low enough to not boil it to death.

I did it all in a cast iron pot. Covered for most of the time then took the lid off to reduce for about an hour. Do that in a pan, on the hob, or don't, see how you feel.

I broke the meat up in the pot with the back of a large spoon.

Enjoy, customise as you wish, post pics and let us know how it went, it'll be great .

I've been looking at new recipes for a slow cook ragu as I'm going to be making a lasagne for my partner, this looks good.

I'm testing a lentil based one for myself too, if anyone is interested in that

[illmonkey]

C70R said:

Personally, I'm just glad you take the time out to share this stuff.

Beans £1.50
Crumpets 85p
Cheese £2
Upsetting some sad miserable old bds on a motoring forum, priceless

[Origin Unknown]

Chimichurri-Style Chicken Thigh & Brown Rice Salad

Recipe

The Brown Rice Salad would make a great accompaniment to a BBQ also. I think I've got some sort of filter on this pic as it looks like the chicken was burnt, which it wasn't.



Sticky Ginger Lean Beef Mince With Sesame Noodles

Receipe!https://www.gousto.co.uk/cookbook/recipes/...

[Origin Unknown]

The best Lasagne I have ever made. Thoroughly recommended.

Receipe

Also attempted Garlic Dough Knots, which were a failure.

[nebpor]

number2 said:

Of course! Pro rate on my quantities (6-8 portions here), and I don't think precision is required...

1kg beef shin cubed. 1tbsp seasoned flour to dust then browned in pan
2 onions diced, similar volume of celery and carrot also diced and softened in olive oil
Added 1tbsp of tomato puree, would have added more but didn't want to open a new tube , added 2 pureed garlic cloves, again, should have added more.
Added pretty much a bottle of red wine, then added about 500ml of beef stock.
Added 4 Bay leaves.
Returned meat to pan.
Added two tins of chopped tomatoes.
Added salt to taste...
Put in oven at 120c for 6.5 hours... time dictated by the F1, 6 hours. 7 hours, doesn't matter, check the meat is super soft.
Temp doesn't matter too much either, 120c, 140c, just low enough to not boil it to death.

I did it all in a cast iron pot. Covered for most of the time then took the lid off to reduce for about an hour. Do that in a pan, on the hob, or don't, see how you feel.

I broke the meat up in the pot with the back of a large spoon.

Enjoy, customise as you wish, post pics and let us know how it went, it'll be great .

I'd also put a tablespoon of balsamic vinegar in there.

Not because it tastes better, but it demonstrates my higher level of cooking sophistication and expertise

[ChemicalChaos]

Sea Bass with a tomato and mozzarella crumb, and creamy mash with vegetable ratatouille.

It was a light and divinely tasty as it looks!

[Shaw Tarse]

ChemicalChaos said:

Sea Bass with a tomato and mozzarella crumb, and creamy mash with vegetable ratatouille.

It was a light and divinely tasty as it looks!

Looks good, but unless the unrevealed dishes have something hidden I'd be stopping https://www.pistonheads.com/gassing/topic.asp?h=0&... on the way home

[craigjm]

number2 said:

Of course! Pro rate on my quantities (6-8 portions here), and I don't think precision is required...

1kg beef shin cubed. 1tbsp seasoned flour to dust then browned in pan
2 onions diced, similar volume of celery and carrot also diced and softened in olive oil
Added 1tbsp of tomato puree, would have added more but didn't want to open a new tube , added 2 pureed garlic cloves, again, should have added more.
Added pretty much a bottle of red wine, then added about 500ml of beef stock.
Added 4 Bay leaves.
Returned meat to pan.
Added two tins of chopped tomatoes.
Added salt to taste...
Put in oven at 120c for 6.5 hours... time dictated by the F1, 6 hours. 7 hours, doesn't matter, check the meat is super soft.
Temp doesn't matter too much either, 120c, 140c, just low enough to not boil it to death.

I did it all in a cast iron pot. Covered for most of the time then took the lid off to reduce for about an hour. Do that in a pan, on the hob, or don't, see how you feel.

I broke the meat up in the pot with the back of a large spoon.

Enjoy, customise as you wish, post pics and let us know how it went, it'll be great .

Sounds good very similar to the way I do it. I would use a lot of garlic (OK you said you didnt have much) and also some herbs (basil or rosemary usually) at least in addition to the bayleaf. Almost a whole bottle of wine, 500ml of stock and 2 cans of tomatoes sounds like a lot of liquid too. I would use 400ml each of wine and stock and then one can of tomatoes and see what its like later. Its always easier to add liquid later than it is to endlessly try and reduce it. I always pop a parmesan rind in with mine too.

[ZedLeg]

It's always better to have more liquid than you think you need for slow braising though. You can always reduce the sauce when the meat has finished cooking.

[thebraketester]

Origin Unknown said:

The best Lasagne I have ever made. Thoroughly recommended.

Receipe

Also attempted Garlic Dough Knots, which were a failure.

I cannot stand the amount of noise on those type of recipe pages.

[Blown2CV]

Leftover lamb fried up in shawarma spices, feta, salad, jewelled couscous

[nebpor]

Blown2CV said:

Leftover lamb fried up in shawarma spices, feta, salad, jewelled couscous

Lovely!

[craigjm]

ZedLeg said:

It's always better to have more liquid than you think you need for slow braising though. You can always reduce the sauce when the meat has finished cooking.

I don’t disagree but almost a whole bottle of wine, 500ml of stock and 2 cans of tomatoes is heading towards 1.7 litres of liquid for 1kg of meat. Back in the day I remember being taught that you braise 1kg of meat in a litre of liquid so you don’t need to reduce down unnecessarily

[number2]

craigjm said:

ZedLeg said:

It's always better to have more liquid than you think you need for slow braising though. You can always reduce the sauce when the meat has finished cooking.

I don’t disagree but almost a whole bottle of wine, 500ml of stock and 2 cans of tomatoes is heading towards 1.7 litres of liquid for 1kg of meat. Back in the day I remember being taught that you braise 1kg of meat in a litre of liquid so you don’t need to reduce down unnecessarily

600ml wine, 500ml stock, 2 x 400ml chopped tomatoes.

Seems a lot but it worked out well. While I left the lid off for the last hour this wasn't a large reduction.