Here's What I Had For Dinner - Part III - Don't quote pics!

Badabing1

cefh17. Would you be able to tell me where you get pickle relish, couldn't see any in Lidl or SuperValu thanks.

cefh17

Badabing1 wrote: »

cefh17. Would you be able to tell me where you get pickle relish, couldn't see any in Lidl or SuperValu thanks.

Hi, had a word with herself and it turns out she brought it back home with her from Sweden. But the name of it is "Bostongurka", seems to be like a normal pickle finely minced with red bell pepper, onions and mustard seed. Hop

niallo76

Roast Chicken,homemade chips and fakeaway KFC gravy

J Mysterio

Buffalo Wings



Unfortunately they only had drumsticks in SV.

the beer revolu

Dizzyblonde wrote: »

We had sweet & sour chicken tonight.


]

That really reminds me of my Dad's S&S.
He became obsessed with it in the late 80s/early 90s and every family dinner was sweet and sour chicken.

For a man born in the 1920s he was pretty adventurous with food!

otnomart

This evening: a soup with frozen peas and bulgur wheat

ellejay

the beer revolu wrote: »

That really reminds me of my Dad's S&S.
He became obsessed with it in the late 80s/early 90s and every family dinner was sweet and sour chicken.

For a man born in the 1920s he was pretty adventurous with food!

Was your dad the guy that breadcrumbed everything?
Apologies if I mixed posts up, someone posted about their Dad.
Sounds like a great cook to be fair - I really struggle to get breadcrumbs to coat evenly.

PARlance

Ginger has reappeared in the supermarkets so I did a ginger chicken curry type dish. Very refreshing. I've missed ginger.

cefh17

PARlance wrote: »

Ginger has reappeared in the supermarkets so I did a ginger chicken curry type dish. Very refreshing. I've missed ginger.

Got a rake of it myself! Do you have a recipe to link?

PARlance

cefh17 wrote: »

Got a rake of it myself! Do you have a recipe to link?

It's one I've made a few times and I tend to change slightly, depending on what's available.

Today's was

Marinate chicken breast, fairly big chunks
Ginger, big thumb plus some, finely chopped
Garlic, few cloves finely chopped
Juice of Lime
Olive oil, few glugs
Handful of Coriander (leaving some for garnish)
Chilli powder, tsp

Leave for a few hours in fridge.

Finely diced onion, on low to medium heat for 5 mins.
Added a bell pepper and gave it another 5 mins.
Add tsp of turmeric and fry off for a couple of minutes on high heat.
In with all the chicken and others.
Cook/sear chicken a few minutes before adding a can of coconut milk and chicken stock (one cube dissolved in half a cup)

Bring to boil and simmer for 30 mins.

Coriander and spring onion to garnish.

Served with rice and naan.

PARlance

Think this was the original link, didn't deviate as much as I thought. Left out the chilli as the kids aren't too keen just yet.

Very handy to make once you've got the chicken marinated.

https://www.bbcgoodfood.com/recipes/ginger-chicken

Badabing1

cefh17 wrote: »

Hi, had a word with herself and it turns out she brought it back home with her from Sweden. But the name of it is "Bostongurka", seems to be like a normal pickle finely minced with red bell pepper, onions and mustard seed. Hop

Thank you

Badabing1

J Mysterio wrote: »

Buffalo Wings


Unfortunately they only had drumsticks in SV.

They look lovely, how do you breadcrumb them? And did you use Frank's hot sauce,? I bought it but was disappointed with it, found it wasn't what I expected, was a bit watery and vinegary? Or maybe I'm doing something wrong.

niallo76

Badabing1 wrote: »

They look lovely, how do you breadcrumb them? And did you use Frank's hot sauce,? I bought it but was disappointed with it, found it wasn't what I expected, was a bit watery and vinegary? Or maybe I'm doing something wrong.

I prefer the orange Franks,rather than the red...the red needs butter added to it.I use half a bottle for about 12 wings.I just heat it in a saucepan,and then pour over the cooked wings and make sure that each wing is covered in the sauce...then serve with a good dollop of sour cream.

the beer revolu

ellejay wrote: »

Was your dad the guy that breadcrumbed everything?
Apologies if I mixed posts up, someone posted about their Dad.
Sounds like a great cook to be fair - I really struggle to get breadcrumbs to coat evenly.

Yes.
That was in the nostalgic food thread.

Gloomtastic!

We had Chicken Ramen on Monday. For what is essentially just soup, it is very labour intensive. Tasty though.

J Mysterio

Badabing1 wrote: »

They look lovely, how do you breadcrumb them? And did you use Frank's hot sauce,? I bought it but was disappointed with it, found it wasn't what I expected, was a bit watery and vinegary? Or maybe I'm doing something wrong.

I don't breadcrumb. I take a bag and put in flour and a bunch of dry herbs (basil/ thyme etc) and spices (small pinch ground coriander, cumin, larger ammount paprika, cayenne, garlic powder, chili powder). Salt and pepper. I then add the chicken pieces and give a good shake.

The chicken can then be shaken off and left in a fridge for a while in a bowl. You can then prepare celery and blue cheese sauce (roughly 2 part sour cream to 1 part Mayo and about 1/2 teaspoon blue cheese. Maybe dash of lemon juice).

The chicken is shallow fried (can bake or deep fry). About 2-3 mins each side.

For the sauce, take about a cup of butter or margarine and add to a cup of Franks. Add a tablespoon white wine vinegar and a teaspoon garlic powder. Mix while heating, dont allow to boil.

zerosugarbuzz

Had an M&S chicken and leek pie from their gastropub range. Not usually on for pre prepped meant but damm that was tasty, just had to recommend.

Grandeeod

zerosugarbuzz wrote: »

Had an M&S chicken and leek pie from their gastropub range. Not usually on for pre prepped meant but damm that was tasty, just had to recommend.

M&S is in a different league with ready meals.

McMurphy

Chicken thigh fillets done with peri peri seasoning in the pan, served with long grain rice - steamed and a Mexican style bean salad.

This is quickly becoming one of our favourite dishes, only takes about twenty mins to make everything from scratch, is healthy and filling and really really tasty.

Badabing1

Great stuff, thanks for that, will try tomorrow night.

J Mysterio wrote: »

I don't breadcrumb. I take a bag and put in flour and a bunch of dry herbs (basil/ thyme etc) and spices (small pinch ground coriander, cumin, larger ammount paprika, cayenne, garlic powder, chili powder). Salt and pepper. I then add the chicken pieces and give a good shake.

The chicken can then be shaken off and left in a fridge for a while in a bowl. You can then prepare celery and blue cheese sauce (roughly 2 part sour cream to 1 part Mayo and about 1/2 teaspoon blue cheese. Maybe dash of lemon juice).

The chicken is shallow fried (can bake or deep fry). About 2-3 mins each side.

For the sauce, take about a cup of butter or margarine and add to a cup of Franks. Add a tablespoon white wine vinegar and a teaspoon garlic powder. Mix while heating, dont allow to boil.

Dizzyblonde

We had roast chicken with roasted potato chunks, root veg and onions.

kylith

Pasta with a vegetable tomato sauce. It was supposed to be Bolognese but I literally just remembered that I completely forgot to put any mince in it.

ellejay

J Mysterio wrote: »

I don't breadcrumb. I take a bag and put in flour and a bunch of dry herbs (basil/ thyme etc) and spices (small pinch ground coriander, cumin, larger ammount paprika, cayenne, garlic powder, chili powder). Salt and pepper. I then add the chicken pieces and give a good shake.

The chicken can then be shaken off and left in a fridge for a while in a bowl. You can then prepare celery and blue cheese sauce (roughly 2 part sour cream to 1 part Mayo and about 1/2 teaspoon blue cheese. Maybe dash of lemon juice).

The chicken is shallow fried (can bake or deep fry). About 2-3 mins each side.

For the sauce, take about a cup of butter or margarine and add to a cup of Franks. Add a tablespoon white wine vinegar and a teaspoon garlic powder. Mix while heating, dont allow to boil.

Hi I got this sauce in pic, do you still add butter to it please?
It has the orange labelling that another posted mentioned but says Red Hot Wings sauce Buffalo.
IMG_0543.JPG

the beer revolu

ellejay wrote: »

Hi I got this sauce in pic, do you still add butter to it please?
It has the orange labelling that another posted mentioned but says Red Hot Wings sauce Buffalo.
IMG_0543.JPG

That has fake butter already added.
I haven't tried this one but it's, generally, not popular!

ellejay

the beer revolu wrote: »

That has fake butter already added.
I haven't tried this one but it's, generally, not popular!

ok thanks, I'l see if I can change it.

Ryath

Korean style BBQ beef stir-fried rice. Being using up my smoked brisket over the last few days. Mostly as cold cuts but made a nice blue cheese salad with it yesterday. Recipe is from the Save with Jamie book. It's quite a good cookbook for using leftovers as a lot of the meals are based on doing a big Sunday roast and using the leftover meat. Can't find a printed copy of recipe just a video.

J Mysterio

ellejay wrote: »

Hi I got this sauce in pic, do you still add butter to it please?
It has the orange labelling that another posted mentioned but says Red Hot Wings sauce Buffalo.
IMG_0543.JPG

What the beer revolu said. This is 'pre prepared' Franks 'ready to go'. It will still be good.

Dizzyblonde

We had a pasta bake tonight, it was nice and light.

niallo76

ellejay wrote: »

Hi I got this sauce in pic, do you still add butter to it please?
It has the orange labelling that another posted mentioned but says Red Hot Wings sauce Buffalo.
IMG_0543.JPG

That's the one I use,I don't add butter to it...