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Here's What I Had For Dinner - Part III - Don't quote pics!
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Ah here,they look epic.
How did you cook the fritters??
I actually oven-baked them this time, but with quite a bit of oil on the tray. So overall I'm not sure it was that much healthier
They're easy enough to make : grate peeled potatoes (and in this case, also grate carrot and courgette), thinly slice 1 onion. Mix together, add 1 egg, some salt and pepper, and a few spoonfuls of flour to bind it all.
Form into patties and pan-fry or oven-bake, until they're cooked through and browned.0 -
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Made these tonight they were savage, genuinely one of the best burger buns I've ever had. Homemade burgers too, minced brisket done on the bbq over charcoal. Feel let down I didn't do homemade chips!
The bread seemed a bit of a faff but I've made brioche bread plenty of times before the only extra really was the tangzhong. Technique to shape the buns was good to see. Thanks for the link
Followed this also. Thanks for the tip. The burger buns were really rich. My wife told me that there are as many eggs in this as in queen cakes!
Marinated chicken breasts based on this https://www.modernhoney.com/the-best-chicken-marinade-recipe/ (with added mustard).
I took the chicken breasts from frozen, let them thaw a little in water, and then sliced them in half lengthways (so that they looked like a normal breast but much thinner). It is much easier to do this while they are still a bit frozen. I marinated for a full day in the fridge (immediately after cutting them - so from more or less frozen).
Built the burger
- Bun
- Guacamole
- first (half) breast
- lettuce
- tomato
- second (half) breast
- Bun
Made this for dessert: https://www.bbcgoodfood.com/recipes/dark-chocolate-orange-cake
Cooked the orange in the microwave with a bit of water in the bottom for about 5 minutes.
I used half dark chocolate and half of the orange and almond chocolate from Aldi, so the bits you see in it are almond nibs.
I think that it is one of the best dinners i have had!0 -
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Pasta Shells stuffed with a mozzarella and quark mixture with a lot of basil, sitting in tomato sauce with diced peppers and olives, and covered with grated Pecorino. Baked until it was just right. It was seriously yummy.
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Jalapeno marinated chicken thighs (cooked under the grill), with rice and beans and a salad.
Did the rice in the instant pot, added a nob of coconut oil just to give it flavour and some salt, then added the kidney b beans when the rice was done and mixed it well.
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the beer revolu wrote: »Butterflyed leg of lamb done on the gas grill/bbq. Tomato herb salsa. Lentils. Young pine shoots
Young pine shoots? Tell us more please!
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I made deep fried home made chips for the first time in years about a week ago. They were a little hard because I didn’t parboil them for long enough. Take two last night. Goddamn, they were good. Deep fried chips are a rare treat but SO worth it. I also deep fried the sossies. If you’re going to do something wrong, do it right. What makes deep-fried sausages so good? Way nicer than shallow-fried. The eggs were of course not deep-fried. :P I was a bit terrified of the hot oil but I’ve realised it’s not as scary as I thought. The oil shouldn’t get anywhere ignition point if you’re doing it right.
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Gloomtastic! wrote: »Young pine shoots? Tell us more please!Roald Dahl wrote: »Pine shoots do sound intriguing. What on earth do they taste like? Are they fruits of the forage or bought?
They're foraged - Mrs. Beer's idea!
Basically they're the young, new growth on the ends of the branches of pine trees - I believe any variety of pine is edible. You'll see the young, green shoots against the darker green branches.
I just tossed them in hot pan for half a minute. They're kind of citrusy. Not very piney, although, they were much more intense the day after they were cooked.
Going to get some more and try salting them - see what happens.
And will try steeping some in gin, too.0 -
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the beer revolu wrote: »They're foraged - Mrs. Beer's idea!
Basically they're the young, new growth on the ends of the branches of pine trees - I believe any variety of pine is edible. You'll see the young, green shoots against the darker green branches.
I just tossed them in hot pan for half a minute. They're kind of citrusy. Not very piney, although, they were much more intense the day after they were cooked.
Going to get some more and try salting them - see what happens.
And will try steeping some in gin, too.
My grandmother told me once that they used to use these in Germany to make "Pine honey", during the war and lean times. It was essentially just picking them, boiling them in syrup and leaving them to infuse in the syrup in sealed jars for a few weeks. I remember I meant to try it when she told me, but I never got round to it.
Now I'm thinking maybe I will... 0 -
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