The 'Here's what I had for dinner last night' thread - Part II - Don't quote pics!

Yesterday I did some new dishes. I've owned a set of 3 Chinese clay-pots for years but never used them. After a brief scrub and a long soak in fresh water, the pot was ready to use.

I made a chicken and rice dish following a Gordon Ramsay recipe that said to cook the dish in the oven (using a casserole dish instead of a clay-pot). Anyway after a lot of faffing about I had a pot full of chicken, raw rice and hot stock in the oven. 30 minutes later I had exactly the same - chicken, raw rice and hot stock. So i resorted to the gas burner. Results were good but a little salty from the marinades.

Had some lamb neck fillets. Marinated in kecap manis, ginger and garlic paste. Fried to colour then simmered in a coconut stock infused with lemongrass, chilli and galangal for 3 hours until they were tender enough to cut with a spoon.

Lastly, I braised some park choi and finished with a little soy sauce.




Need more clay-pot recipes.

Mmmmm Comte, love it.

We had an Eddie Rockets delivery this evening and I'd say they're all talking about us since. We had burgers, chips AND wings.

On a low carb thing from tomorrow though for a few weeks so it was like the last supper and a golden opportunity to make an absolute pig of myself.

Washed down with prosecco.

gjc wrote: »

Mrs fox please give me this recipe I have never pleaded for one before!!!

It's very similar to the cooking club's spicy Thai noodle soup. The only thing I REALLY took time with was making the stock. I had made a fairly strong chicken stock for flavour (from 3 backbones + 6 wing tips, 1 onion, 2 garlic, a thumbsize of ginger, 1tsp black peppercorn, 1 bay leaf + 1 ltr water, boil medium for 2.5 hours until liquid reduced to about less than half, rest overnight, and and boil again the next day before sieving). Once this is ready everything else is just a matter of minutes.
I put the stock back on a medium boil, added 1 tbsp mild Madras curry powder, 1/4tsp chilli powder, 1/4 tin coconut milk, a splash of fish sauce for seasoning, a splash of tamari (or soy sauce) while I prepped the rest.
Into a serving bowl I grated 1/2 courgette and 1/2 small carrot into long strips of noodles, added a small handful of baby spinach (pak choi would've been my choice but I didn't have any), slices of cooked chicken. Bring the broth to a high heat boil for a few seconds before ladelling in the bowl and quickly top it with a handful of beansprouts, chopped chilli, coriander, basil + spring onion. And a squeeze of lime before tucking in.
This was only for one serving. I'm sure you can divide the broth into two portions but I love mine very soupy.

Friday evening I popped into my local fish shop - they had a deal on whole salmon for 9.99. As I go there often the guy behind the counter offered to cut it up into cutlets....9 cutlets for a tenner! We had salmon cutlets on Friday night! The rest are in the freezer to do the kids.

Saturday lunchtime was carbonara..I tend to make this most Saturdays. Fresh pasta from a place next to the English Market with lardons, beaten egg and cheese...it's yummy.

Venison steaks Sat night with roast potatoes...pretty impressed with myself for being able to conjure this up as I had been in the pub for the rugby

Yesterday was sloppy lasagne. Had the meat in the slow cooker and managed to make the bechemal at 1/2 during the rugby.

Vegetarian Chilli as mentioned it this thread.

Curry Addict's chicken korma with broccoli and basmati rice. Ridiculously, outrageously good. It was one of those dinners where I was genuinely sad when I was finished eating because there was none left.

Pork Burger with Apple Coleslaw and fried potatoes.

Home made Chilli Nachos.

BaZmO* wrote: »

Home made Chilli Nachos.

Drooling at that pic! Looks amazing!

Last night we had good ol Irish stew.

Tonight was round roast beef sandwiched in gem lettuce with red onion and mayo. Beef was perfectly pink, cooked at high temperature for 21min and rested in oven for 2.5 hours.

kylith wrote: »

Can you freeze risotto?

One of the best uses for leftover risotto is to make arancini.

Here's Nigel Slater on the subject:

http://www.theguardian.com/lifeandstyle/2012/sep/02/nigel-slater-arancini-frozen-cherry-rice-recipes

Im just adding a comment so hopefully it will go to a new page and I dont have to see those chilli nachos everytime when I come into this thread. Doing me no favours seeing such want

yellow hen wrote: »

I can't find that recipe online. Can you post a link to it if you have one?

http://www.hairybikers.com/recipes/chilli-con-carne/1626

It's part of their "Hairy Dieters" cookbook. I usually have it with brown rice...having it with cheesy nachos kind of counter-balances the whole "diet" part of it :pac:

Chicken and bacon risotto

Mrs Fox wrote: »

What's that?

It's Italian for Tartare Sauce.

Made a home-made lasagne from scratch, served with salad and some tiger bread.
It was delicious and there's no pic now but there's plenty of leftovers so I'll post a pic tomorrow.

MissFlitworth wrote: »

I do I do, we used The Dumpling Sister's potsticker's recipe The pork mix took about 10 minutes to prep and then maybe half an hour/40 mins filling & frying/steaming. We're not particularly fast at it though. Oh - and we bought the wrappers frozen and did not make them, that would be a step to far for lazy me.

Oh man, thanks. Awesome. I'm gonna make these today or tomorrow

To think ive been buying them like a sucker for so long. Does look really easy! I sense a new obsession.