Photo of your dinner (Vol 3)
Discussion
A couple of recent efforts.
Braised chicken thighs with cabbage and pancetta. Really tasty this and quite easy to put together. I swap out the grain mustard for a tablespoon of dijon because I prefer the flavour. Also only use 1 tbsp of sugar as I find some American recipes a bit heavy on the sugar at times.
https://www.seriouseats.com/recipes/2016/01/braise...
We had a Home by Nico box delivered yesterday so got into that tonight, this was the main course. Pork belly and black pudding presse with a bean ragu, salt baked beetroot with a blue cheese dressing and warm potato salad with shellfish rouille. A prune compote and some crackling crumble on the top.
Not too much of a faff to put together and really delicious. Blue cheese and beetroot was a new combo for me but really good flavour combination.
We only managed the starter and main so pudding and cheese/crackers/chutney left for tomorrow.
Braised chicken thighs with cabbage and pancetta. Really tasty this and quite easy to put together. I swap out the grain mustard for a tablespoon of dijon because I prefer the flavour. Also only use 1 tbsp of sugar as I find some American recipes a bit heavy on the sugar at times.
https://www.seriouseats.com/recipes/2016/01/braise...
We had a Home by Nico box delivered yesterday so got into that tonight, this was the main course. Pork belly and black pudding presse with a bean ragu, salt baked beetroot with a blue cheese dressing and warm potato salad with shellfish rouille. A prune compote and some crackling crumble on the top.
Not too much of a faff to put together and really delicious. Blue cheese and beetroot was a new combo for me but really good flavour combination.
We only managed the starter and main so pudding and cheese/crackers/chutney left for tomorrow.
Had a dabble at cooking Chinese, for the first time in years.
Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit s
t; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.
Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit s
t; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.Jonny_ said:
Had a dabble at cooking Chinese, for the first time in years.
Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit st; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.
Blue dragon noodles are about one step up from a pot noodle Char siu pork fillet and a chow mein with pak choi.
Kicks ten shades out of all the local takeaways! Few refinements to make - next time remember to buy beansprouts; use better noodles as Blue Dragon ones are a bit s
t; probably better to serve the pak choi separately rather than trying to mix it in with the noodles - but overall more than chuffed with the way it turned out.
get yourself along to a proper Chinese supermarket and buy some decent ones. What marinade did you use on the pork? craigjm said:
Blue dragon noodles are about one step up from a pot noodle get yourself along to a proper Chinese supermarket and buy some decent ones. What marinade did you use on the pork?
Definitely, proper chow mein noodles next time. These ones turned out better than expected (boil for 4 mins, rinse in cold water, spread out to drain for 30 mins before frying) but still felt a bit insubstantial compared with restaurant/takeaway noodles. get yourself along to a proper Chinese supermarket and buy some decent ones. What marinade did you use on the pork? Marinade is homemade...
1 tbsp red bean curd ("lump" + liquid, mashed together)
2 tbsp brown sugar
1 1/2 tbsp hoi sin
1 tbsp golden syrup
1 tbsp dark soy sauce
1 tbsp Shaoxing wine
1 tsp sesame oil
1/2 tbsp light soy
1/2 tsp five spice
1/2 tsp salt
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