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.
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)
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.
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.
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