Photo of your dinner (Vol 3)

[Chris Stott]

As I was worried about yesterday, the pork was ready earlier than the recommended cooking time… by about 30 mins.

Not a massive problem as it just rested a bit longer, but I think it would have been better without the extra time.

Pre resting.


Cracking (absolutely perfect)


Roast potatoes, carrots and parsnips roasted in honey, leeks in cheese sauce, apple sauce, stuffing and gravy made from meat fat plus some stock and red wine.



Should have done some peas to brighten the plate up

[generationx]

Belgian Grand Prix coupled with a Dutch winner meant frikandell, croquetten and fries. So bad it’s good…

[nebpor]

Chris Stott said:

As I was worried about yesterday, the pork was ready earlier than the recommended cooking time… by about 30 mins.

Not a massive problem as it just rested a bit longer, but I think it would have been better without the extra time.

Pre resting.


Cracking (absolutely perfect)


Roast potatoes, carrots and parsnips roasted in honey, leeks in cheese sauce, apple sauce, stuffing and gravy made from meat fat plus some stock and red wine.



Should have done some peas to brighten the plate up

The pork looks lovely! Those English sides must be murder in the Spanish heat though

[Chris Stott]

Yeah, after a week of lovely temperatures (30ish), it got fiery again today… 35* and humid… bit warm for a Sunday roast, but we managed

My AC will be on before bed.

[CharlesdeGaulle]

nebpor said:

Chris Stott said:

As I was worried about yesterday, the pork was ready earlier than the recommended cooking time… by about 30 mins.

Not a massive problem as it just rested a bit longer, but I think it would have been better without the extra time.

Pre resting.


Cracking (absolutely perfect)


Roast potatoes, carrots and parsnips roasted in honey, leeks in cheese sauce, apple sauce, stuffing and gravy made from meat fat plus some stock and red wine.



Should have done some peas to brighten the plate up

The pork looks lovely! Those English sides must be murder in the Spanish heat though

All that looks good. Nice work, especially in the heat.

[CharlesdeGaulle]

Thai sweet potato soup. Recipe from a pal, and it worked well.



The barbecue serving that followed was a bit more random. Ribs, skewered chicken, roasted veg and cous cous.

[Chris Stott]

Looks good CDG… can you pass on the soup recipe?

[CharlesdeGaulle]

Chris Stott said:

Looks good CDG… can you pass on the soup recipe?

This is how I got it from a pal. Don't be tempted to double the Thai curry paste, as I was. Maybe half again, but doubling it didn't go down well.

[CharlesdeGaulle]

Amusingly,I found myself struggling to convert pints and pounds into the more familiar metrics.

[tedmus]

I normally go for 145f/63c for pork loin

[Chris Stott]

CharlesdeGaulle said:

This is how I got it from a pal. Don't be tempted to double the Thai curry paste, as I was. Maybe half again, but doubling it didn't go down well.

Got it… I use AroyD pastes, and would use a heaped tea spoon pre serving in a green/red/penang curry…
(Bit more if I was making it just for myself)… so
That sounds about right for soup.

Thanks!

[seabod91]

A very drunk dinner.

Chicken burger with lettuce and slice cheese on bottom. And cave aged blue on top. Topped with mayo and chilli sauce.

With chips covers in cheese, jalapeño poppers and onion rings.

[CharlesdeGaulle]

seabod91 said:

A very drunk dinner.

Chicken burger with lettuce and slice cheese on bottom. And cave aged blue on top. Topped with mayo and chilli sauce.

With chips covers in cheese, jalapeño poppers and onion rings.

What's the jizz over all of it? Mayo? Why?

[seabod91]

CharlesdeGaulle said:

seabod91 said:

A very drunk dinner.

Chicken burger with lettuce and slice cheese on bottom. And cave aged blue on top. Topped with mayo and chilli sauce.

With chips covers in cheese, jalapeño poppers and onion rings.

What's the jizz over all of it? Mayo? Why?

Love mayo

[seyre1972]

CharlesdeGaulle said:

seabod91 said:

A very drunk dinner.

Chicken burger with lettuce and slice cheese on bottom. And cave aged blue on top. Topped with mayo and chilli sauce.

With chips covers in cheese, jalapeño poppers and onion rings.

What's the jizz over all of it? Mayo? Why?

For somebody whom lives in Lux, surely chips and Mayo are not a surprise … ? . Plus factor in Seabod91 admission to it been a “very drunk dinner” - the Jackson Pollock approach to sauce application may not be too surprising.

[Regbuser]

Chris Stott said:

As I was worried about yesterday, the pork was ready earlier than the recommended cooking time… by about 30 mins.

Not a massive problem as it just rested a bit longer, but I think it would have been better without the extra time.

Pre resting.


Cracking (absolutely perfect)

Looks like your oven runs hot; at least crackling not a problem!

[illmonkey]

generationx said:

Belgian Grand Prix

Well done, bellend!

[MB140]

MRSMB140 decided we were having leg of lamb today for Sunday dinner.

So. Leg of lamb, mashed potatoes, broccoli, peas and mint gravy, with a slice of crusty white bread lathered in proper butter to mop up the gravy, washed down with a beer and followed up with ice cream for desert.

[nebpor]

Made a Thai salad with the leftover beef - was absolutely delicious and I’m making it again tonight (as there is a lot of leftover beef)!

Was pleased I can still make it, used to be a regular for me in Sydney. Balancing the ingredients in the sauce is key and not being afraid of the fish sauce

[CharlesdeGaulle]

That looks good nebpor.