Suggestions for something different for dinner...

[Murph7355]

We have 10 people round for dinner on Saturday night, and I fancy trying something different out. I have a freezer or two full of beef, lamb and pork from the farm next door, and fancy trying something different/unusual with it.

Roasts, tagines, curries, chillis, lasagne and the odd casserole etc are the usual fayre (and are well received) when we have that number coming round.

Any ideas/suggestions?

[Ilikebeaver]

Fondue? Raclette?

[Ray Luxury-Yacht]

Well this may or may not help, being as it is a small accessory to the main course...

But last month, I went online, read up and learned how to do proper 'caramelised onions.' A small detail, yes, but a useful addition to a meat main course - be it a good piece of steak, or some humble sausages.

If you end up serving a nice bit of red meat, I suggest doing these as an accompaniment? It does require quite a bit of work to get them 'just so' though.

So basically - chop up your onions once 'across' to end up with many 'rings', and then cut the rings at one point in their circumference - that way, once cooked, you get nice, long onion strings. As the caramelisation process reduces the onions in size and volume so much, cut up quite a bit more than looks necessary. A lot of onions ends up being just enough onions after this process...

Get a nice thick pan, or better still a cast-iron skillet. Even temperature control is important, see. Add a little oil, and get up to a high-ish heat...I use number 5 out of 6 on my electric hob.

Drop the onions in, and brown them for 5 or 10 minutes. Get them to a stage where you would usually think they're cooked enough to serve.

Then, reduce the heat - I go down to '2' now. Add a little more oil, and a tablespoon of sugar. Give them a good, thorough stir, and leave to gently simmer. It's not essential, but I cover the skillet with a big pan lid at this point.

Then, you leave them for at least 30 minutes, best for around 45 though. Give them an occasional stir, to stop the ones at the bottom getting too overcooked.


You will now have reduced, mega-tasty caramelsed onions - which add real interest and taste to any meat serving. Plus, you will obviously look like Marco Pierre-White too, as an added bonus

HTH

[Mobile Chicane]

If you've got a freezer full of beef, lamb and pork:

- Boeuf Bourgignon
- Buried lamb
- Slow-cooked pulled pork.

However for 'something different' at this time of year, how about a BBQ?

I think mangoes are in season (albeit airlifted) so how about a zesty salsa of mango, red onion, chilli, coriander and lime juice to accompany your grilled goodies?

[Davey S2]

Ray Luxury-Yacht said:

Well this may or may not help, being as it is a small accessory to the main course...

But last month, I went online, read up and learned how to do proper 'caramelised onions.' A small detail, yes, but a useful addition to a meat main course - be it a good piece of steak, or some humble sausages.

If you end up serving a nice bit of red meat, I suggest doing these as an accompaniment? It does require quite a bit of work to get them 'just so' though.

So basically - chop up your onions once 'across' to end up with many 'rings', and then cut the rings at one point in their circumference - that way, once cooked, you get nice, long onion strings. As the caramelisation process reduces the onions in size and volume so much, cut up quite a bit more than looks necessary. A lot of onions ends up being just enough onions after this process...

Get a nice thick pan, or better still a cast-iron skillet. Even temperature control is important, see. Add a little oil, and get up to a high-ish heat...I use number 5 out of 6 on my electric hob.

Drop the onions in, and brown them for 5 or 10 minutes. Get them to a stage where you would usually think they're cooked enough to serve.

Then, reduce the heat - I go down to '2' now. Add a little more oil, and a tablespoon of sugar. Give them a good, thorough stir, and leave to gently simmer. It's not essential, but I cover the skillet with a big pan lid at this point.

Then, you leave them for at least 30 minutes, best for around 45 though. Give them an occasional stir, to stop the ones at the bottom getting too overcooked.


You will now have reduced, mega-tasty caramelsed onions - which add real interest and taste to any meat serving. Plus, you will obviously look like Marco Pierre-White too, as an added bonus

HTH

I f*&king love roast and caramelised onions so will give this a go.

[Murph7355]

Thanks guys.

Mini fondue as a starter might be a winner.

The onions sound good and the Mrs is a veggie and loves that sort of thing so will try and factor those in.

I tried slow cooked pork but it didn't turn out great, might give it another go. And the boeuf bourginon has got me thinking "pies" for some reason....

The mango salsa is already a regular - served with grilled halloumi. Very tasty. Might be usurped by fondue as a starter...

[captainzep]

I'd be tempted by lots of lovely tapas dishes.

Few things make guests salivate more than umpteen interesting dishes laid out before them, and you can cater for the vegetablists on the same table.

Jugs of cold beer and plenty of decent Rioja in the background.

[Griff Boy]

captainzep said:

I'd be tempted by lots of lovely tapas dishes.

Few things make guests salivate more than umpteen interesting dishes laid out before them, and you can cater for the vegetablists on the same table.

Jugs of cold beer and plenty of decent Rioja in the background.

Good God, thats sounds bloody good!

[Murph7355]

captainzep said:

I'd be tempted by lots of lovely tapas dishes.

Few things make guests salivate more than umpteen interesting dishes laid out before them, and you can cater for the vegetablists on the same table.

Jugs of cold beer and plenty of decent Rioja in the background.

It's a great suggestion... But have done it for the same crowd previously Even ordered pimentos de padron from the Internet and cooked them Spanish style (an all time favourite of mine) and did the old rubbing of garlic and tomatoes on bread.

Have also covered teppanyaki before.

That's really why I posted. Am running out of tasty ideas. But I think the above has given me some

[ofcorsa]

I love a nice beef adobo.

[Murph7355]

ofcorsa said:

I love a nice beef adobo.

Oooh. That sounds good.

Just noticed on another thread it's pie week too... I'm wondering if some combos of the above might work...

[Bill]

I BBQed a butterflied leg of lamb the other day, which was well received.

Edited by Bill on Tuesday 5th March 21:43

[Mobile Chicane]

Murph7355 said:

ofcorsa said:

I love a nice beef adobo.

Oooh. That sounds good.

Just noticed on another thread it's pie week too... I'm wondering if some combos of the above might work...

Is it pie week?

If so, good call. Saturday night's romantic meal will be (Heston's) chicken and ham pie.

[Murph7355]

Mobile Chicane said:

Is it pie week?

If so, good call. Saturday night's romantic meal will be (Heston's) chicken and ham pie.

According to this:

http://www.pistonheads.co.uk/gassing/topic.asp?h=0...

Now, boeuf bourginon or adobo pie )

[Murph7355]

[quote=Mobile Chicane]...
- Boeuf Bourgignon
.../quote]
In a pie. Went down a storm.

Accompanied by mashed potato, peas and leeks, cauliflower cheese and roasted butternut squash and carrots with rosemary and chilli.

Also did a pork, apple, cider and mustard pie.

Thanks to everyone for all the ideas - will be using the others soon.