Ideas for dinner this evening? I have all day to prepare
Discussion
I'm off work on a days holiday today whilst Mrs G is out at work - So I thought I'd do something nice for dinner. I have all day to go shopping for the ingredients and do the preparation if required.
I'm still suffering with the tail end of man-flu so anything involving lots of alcohol is probably a bad idea!
The famous PH Stuffed pork loins have been done on every other occasion like this so I'm after something new.
I'm still suffering with the tail end of man-flu so anything involving lots of alcohol is probably a bad idea!
The famous PH Stuffed pork loins have been done on every other occasion like this so I'm after something new.
Copied from an email to my friend earlier in the week regarding my perfect three course meal
I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
Main course would be a plate consisting of different cuts of the same animal and it would not matter if it was beef, pork or lamb, but not chicken. For example I could have a perfect small fore-rib grilled over charcoal medium, oxtail slow-braised in red wine, beef stock and root vegetables and mini fillet served medium rare with duck fat roast potatoes, steamed greens and a red wine jus. It could just as easily be pork fillet, braised cheek and a perfectly crafted mini sausage roll with creamed potatoes, crackling and spinach. Lamb could be roast 'best end', crackled breast and braised neck with fresh mint sauce, turned or scraped Jersey Royals and steamed greens.
As long as each plate is dense in flavour, soft and crisp all at once and seasoned plentifully I would be a happy guy.
Dessert for me would be truffled honey, Gorgonzola, Dolcalatte and toasted sour dough served as individual components for construction at the table.
If you have never tried a fresh truffle then I urge you to find a way as they are a delicacy for a very good reason.
Well you did say you have all day. Now what are you waiting for, get to it!
I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
Main course would be a plate consisting of different cuts of the same animal and it would not matter if it was beef, pork or lamb, but not chicken. For example I could have a perfect small fore-rib grilled over charcoal medium, oxtail slow-braised in red wine, beef stock and root vegetables and mini fillet served medium rare with duck fat roast potatoes, steamed greens and a red wine jus. It could just as easily be pork fillet, braised cheek and a perfectly crafted mini sausage roll with creamed potatoes, crackling and spinach. Lamb could be roast 'best end', crackled breast and braised neck with fresh mint sauce, turned or scraped Jersey Royals and steamed greens.
As long as each plate is dense in flavour, soft and crisp all at once and seasoned plentifully I would be a happy guy.
Dessert for me would be truffled honey, Gorgonzola, Dolcalatte and toasted sour dough served as individual components for construction at the table.
If you have never tried a fresh truffle then I urge you to find a way as they are a delicacy for a very good reason.
Well you did say you have all day. Now what are you waiting for, get to it!
If you've got All day, take all day.
3 courses.
Starter
Can be cooked just before serving - prepped earlier.
A nice Risotto / Fish soup / Grilled Asparagus.
Main
Slow roasted and plated up ready or serve at the table.
Melt in the mouth Lamb / Beef dish.
Dessert
Fresh, baked with a cold side.
Raspberry puffed pastry flan with whipped cream / ice cream
3 courses.
Starter
Can be cooked just before serving - prepped earlier.
A nice Risotto / Fish soup / Grilled Asparagus.
Main
Slow roasted and plated up ready or serve at the table.
Melt in the mouth Lamb / Beef dish.
Dessert
Fresh, baked with a cold side.
Raspberry puffed pastry flan with whipped cream / ice cream
Well having just seen the weather forecast I dont think its going to be BBQ weather. I quite fancy the idea of preparing something and leaving it to marinade for a few hours before simply popping it in the oven to cook.
We have a load of home-grown corgettes but have had them for the last 2 nights so if I'm to use them it needs to be something a little different.
Beef is out as Mrs G doesnt like the taste.
Lamb, pork or chicken is preferred - could go to Fish as she's really fond of a nicely cooked salmon fillet (but hates fish with small bones)
We have a load of home-grown corgettes but have had them for the last 2 nights so if I'm to use them it needs to be something a little different.
Beef is out as Mrs G doesnt like the taste.
Lamb, pork or chicken is preferred - could go to Fish as she's really fond of a nicely cooked salmon fillet (but hates fish with small bones)
Looking to be 23°C and dry, here. And, we are right at the end of the asparagus season. How about a beany asparagus and tuna salad? Prepare in advance and leave it in the fridge...
http://www.bbcgoodfood.com/recipes/10377/tuna-aspa...
http://www.bbcgoodfood.com/recipes/10377/tuna-aspa...
thegavster said:
I know you've ruled BBQ out, but the butterflied morrocan lamb I've done a couple of times in the past is the best piece of lamb I've ever had. Get it marinating all day to really ingrain the flavours, then although it's BBQ'd, it's a simply BBQ, just get the grill really hot and then 15 mins each side.
Absolutely amazing.
That sounds really good for another day !!Absolutely amazing.
Recipe said:
1 leg of lamb, 2.7kg in weight (obviously you can do much smaller pieces!), boned and butterflied
For the marinade:
600ml water
150ml Olive oil
6 tbsp fresh mint, roughly chopped
8 clove Garlic, finely chopped
1 tbsp Paprika
1 tbsp Salt
1 tsp dried red chilli flakes,
2 tsp ground cumin
2 tsp freshly ground black pepper
3 Bay leaves, finely chopped
Method:
Method
1. Place the lamb in a non-aluminium container. Combine all the marinade ingredients and rub over the lamb.
2. Cover and refrigerate overnight to marinate or allow to stand for 2 to 3 hours at room temperature.
3. Bring the lamb to room temperature, if refrigerated. Remove the lamb from the marinade (reserving the marinade) and sprinkle the lamb with salt.
4. Heat a barbecue to cooking point or heat a griddle until very hot.
5. Cook the lamb on the barbecue or griddle for 12-15 minutes on each side, basting often with reserved marinade. Serve at once.
For the marinade:
600ml water
150ml Olive oil
6 tbsp fresh mint, roughly chopped
8 clove Garlic, finely chopped
1 tbsp Paprika
1 tbsp Salt
1 tsp dried red chilli flakes,
2 tsp ground cumin
2 tsp freshly ground black pepper
3 Bay leaves, finely chopped
Method:
Method
1. Place the lamb in a non-aluminium container. Combine all the marinade ingredients and rub over the lamb.
2. Cover and refrigerate overnight to marinate or allow to stand for 2 to 3 hours at room temperature.
3. Bring the lamb to room temperature, if refrigerated. Remove the lamb from the marinade (reserving the marinade) and sprinkle the lamb with salt.
4. Heat a barbecue to cooking point or heat a griddle until very hot.
5. Cook the lamb on the barbecue or griddle for 12-15 minutes on each side, basting often with reserved marinade. Serve at once.
I'll just give you a starter option for your home grown fare...
Trio of Courgettes
1:
Wash courgettes and pat dry, slice about 2 mm thick (use thin ones if you have), fry in plenty of olive oil till lightly brown, put into earthen pot, season each layer with some crushed garlic, sea salt (lemon zest and some mint leaves go really well if you like eastern western fusion), after several layers, put lid on pop in fridge and marinate for rest of day (will last for a few days more if you make enough...)
2: Perpare a standard saffran risotto until it is half cooked set aside
1 Hr before having starter get marinated courgettes out of fridge to warm up
Get big Courgette and slice lenghtwise, dust with flour (polenta goes really well, too) and fry in plenty of olive oil, keep warm
Get a further Courgette, slice in small sliches (this time peeled), fry with crushed garlic and chppoed parma ham until soft and coloures, add haldone risotto and a good glug of white wine, finish off until risotto al dente, add parmesan, butter and some lemon juice for some twang
To serve
Big warm plate
Arrange Courgette Risotto on one third, sprinkle with lemon zest and pepper, put your fried crispy courgettes on the other third, garnish with tsatsiki or a dollop of creme fraiche if you are not a garlic fan (and some mint) and finally put your marinated courgettes on the last third, drizzled with balsamico
Voila (did I say get some nice white- Viognier???)
Trio of Courgettes
1:
Wash courgettes and pat dry, slice about 2 mm thick (use thin ones if you have), fry in plenty of olive oil till lightly brown, put into earthen pot, season each layer with some crushed garlic, sea salt (lemon zest and some mint leaves go really well if you like eastern western fusion), after several layers, put lid on pop in fridge and marinate for rest of day (will last for a few days more if you make enough...)
2: Perpare a standard saffran risotto until it is half cooked set aside
1 Hr before having starter get marinated courgettes out of fridge to warm up
Get big Courgette and slice lenghtwise, dust with flour (polenta goes really well, too) and fry in plenty of olive oil, keep warm
Get a further Courgette, slice in small sliches (this time peeled), fry with crushed garlic and chppoed parma ham until soft and coloures, add haldone risotto and a good glug of white wine, finish off until risotto al dente, add parmesan, butter and some lemon juice for some twang
To serve
Big warm plate
Arrange Courgette Risotto on one third, sprinkle with lemon zest and pepper, put your fried crispy courgettes on the other third, garnish with tsatsiki or a dollop of creme fraiche if you are not a garlic fan (and some mint) and finally put your marinated courgettes on the last third, drizzled with balsamico
Voila (did I say get some nice white- Viognier???)
Pferdestarke said:
Copied from an email to my friend earlier in the week regarding my perfect three course meal
I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
Having guests tomorrow and this starter sounds really sexy - would you batter the prawn to become crispy????I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
What leaves have you thought of????
Sorry to hijack...
Well having decided early on that I didn't want corgettes again, I walked down the garden to find one huge one about 40cm long and 10cm diameter that I'd somehow not seen when it was smaller!
So it was stuffed corgette, based very loosely on some recipes I found via google, it went something like this.
400g lamb mince from the village butcher
1 tin chopped tomatoes
1 garlic clove - crushed
half a dozen button mushrooms - chopped into 1cm chunks
1 onion - finely chopped
1 handful of grated cheese (I used Warwickshire extra mature from the farm shop as its what we had in the fridge)
1) top and tail corgette
2) cut into 4 equally sized pieces, and carefully hollow out the seedy middle part but being careful to keep the pieces shaped like plant pots rather than going straight through and making them into tubes. The wall of each pot was about 1cm thick when I'd finished. The seedy middle part went into the compost whilst the decent fleshy bits were used in the stuffing.
3) Brown mince, cook onions and add mushrooms in a large pan,adding the scooped out corgette and a tin of chopped tomatoes and crushed garlic for good measure.
4) Add the mixture to the corgette "pots", squashing in to stuff tightly
5) keep piling on the mix so it is heaped up on top of each "pot"
5) Add a little grated cheese to the top of each.
6) Place in a suitable dish and bake in the oven at 180 for 30 mins (ish) until the corgette is tender (I used a skewer to prick the side of the largest one)
I served with steamed brocolli and carrots but really the 4 stuffed corgette pots would have been plenty for 2 people! With some side veg this could have happily fed a family of 4.
So it was stuffed corgette, based very loosely on some recipes I found via google, it went something like this.
400g lamb mince from the village butcher
1 tin chopped tomatoes
1 garlic clove - crushed
half a dozen button mushrooms - chopped into 1cm chunks
1 onion - finely chopped
1 handful of grated cheese (I used Warwickshire extra mature from the farm shop as its what we had in the fridge)
1) top and tail corgette
2) cut into 4 equally sized pieces, and carefully hollow out the seedy middle part but being careful to keep the pieces shaped like plant pots rather than going straight through and making them into tubes. The wall of each pot was about 1cm thick when I'd finished. The seedy middle part went into the compost whilst the decent fleshy bits were used in the stuffing.
3) Brown mince, cook onions and add mushrooms in a large pan,adding the scooped out corgette and a tin of chopped tomatoes and crushed garlic for good measure.
4) Add the mixture to the corgette "pots", squashing in to stuff tightly
5) keep piling on the mix so it is heaped up on top of each "pot"
5) Add a little grated cheese to the top of each.
6) Place in a suitable dish and bake in the oven at 180 for 30 mins (ish) until the corgette is tender (I used a skewer to prick the side of the largest one)
I served with steamed brocolli and carrots but really the 4 stuffed corgette pots would have been plenty for 2 people! With some side veg this could have happily fed a family of 4.
cramorra said:
Pferdestarke said:
Copied from an email to my friend earlier in the week regarding my perfect three course meal
I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
Having guests tomorrow and this starter sounds really sexy - would you batter the prawn to become crispy????I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
What leaves have you thought of????
Sorry to hijack...
Pferdestarke said:
cramorra said:
Pferdestarke said:
Copied from an email to my friend earlier in the week regarding my perfect three course meal
I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
Having guests tomorrow and this starter sounds really sexy - would you batter the prawn to become crispy????I would start with an Asian seafood salad comprising of seared scallops, squid and crisp prawns giving a range of different textures and flavours.
The dressing would be sweet, sour, salty and umami with a robust chili kick thrown in for good measure but not so hot as to detract from the delicate seafood flavours. It would probably be made from fish sauce, lime juice, soy, mirin and sesame oil with garlic, ginger and of course, red chili.
There would be soft and crisp leaves, toasted seeds and crushed toasted nuts to bring depth of flavour and variation on the fork with every bite. Some sort of julienned tuber would feature, such as turnip or radish too.
What leaves have you thought of????
Sorry to hijack...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff