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

gozunda wrote: »

Potatoes do not grow in the sea. Of that I am certain. Scallops are sea creatures - so unless they are coming onshore and have taken to raiding potato fields - then I think we have a problem

And I'm living off of grass
And the drippings from the ceiling
But it's okay to eat fish
'Cause they don't have any feelings

Think the vegan scallops are made from sliced mushroom stems.

gozunda wrote: »

Joke no - you eat grass? Scallops are not fish btw - they are crustaceans and are believed to be classified as belonging somewhere between the animal and plant world. Not me saying that btw. https://www.vice.com/en_us/article/qvxznq/are-scallops-vegan

Anywayssss - I thought someone said these ones were made of spuds no?

Joke! Most people seem to consider any food that come from the sea as fish


They're actually molluscs and definitely in the animal kingdom. Would you consider a snail as a half way point!

Sweet potato, lentil and chickpea curry with rice - was quite tasty :-)

Made a decent tomato sauce for meatballs & pasta.

1 tin chopped tomatoes
decent squeeze of puree
pressed 5 cloves of garlic through the metal crusher yoke
diced onions
dash of red wine
pinch of sugar
oregano

Fried the onions on a low heat for 10 mins. Added everything else and simmered for about 25 mins. Added some passata towards the end as it was a bit thick.

Separately fried the meatballs and once done added them into the sauce above for about 15 mins

It was really good & lots of leftovers for lunch tomorrow!

Toad in the Hole with Onion Red Wine Gravy and Peas.

Night off tonight!

If you’ve been on the Malahide Road recently and passed the Circle K near the Artane Roundabout, you may have seen banners out for Brams Gourmet Frites.

It’s a shipping container at the back of the petrol station selling posh chips with different sauces/mayos. You can also get meat toppings. It’s a Dutch franchise.

Son and I went this evening. You sit outside on garden benches - how they’re going to cope in the winter only knows! But it was really busy when I was in the Circle K at 3pm one day last week and there was a few in the queue in the rain this evening.

My son had the Beef Stoof, I had the Pulled Pork one. Really good chips, crispy all the way to the bottom of the tray. Fresh ingredients and very tasty.

I think it could be a winner!

https://bramsfrites.com/

This evening, I cooked some snails with wild garlic. Yummy !

Weather is turning chillier so will start again making hot dishes, instead of my Summer salads.

Lentil chili with brown lime rice, avocado and sour cream

Dave_The_Sheep wrote: »

Got a recipe for your dahl? Looks ****ing delicious. Same for the lentil chilli.

Toor Dahl

200g Toor (yellow split peas)

Enough water to cook the toor

200ml coconut milk

For Tadka (spice mix added at the end):

3 tbsp of ghee

1 finely chopped onion

3 cloves of garlic, finely sliced

1 tsp of cumin seeds

1 tsp of black mustard seeds

1/2 tsp turmeric

1/2 tsp chili

1 tsp coriander powder

1 tsp chana masala



Cover the peas with water and boil until soft. Remove any froth from the top with a spoon, add more water if needed, but it should be mostly absorbed by the end.

Once the peas are soft, stir in the coconut milk.

Then heat the ghee in a pan, add the mustard and cumin seeds. Fry until they start crackling, then add the onion. Fry until that's soft, then add the garlic (be careful not to burn this!). Then add the powdered spices, stir through and pour over the peas. Stir and season to taste.


Lentil Chili

100g red lentils
100g green or brown lentils
2 sticks of celery
1 onion
3 cloves of garlic
1 green pepper
1 red pepper
1 tin of chopped tomatoes
1 tin of kidney beans
1 small tin of sweetcorn

1 tsp of cumin
2 tsp of paprika
1 tsp chili flakes
1 tsp of dried oregano
1/2 tsp smoked paprika
1/2 stick of cinnamon
2 bay leaves

Chop the celery, onion, garlic, half of the red pepper and half of the green pepper, then put them in a food processor and blend until you've nearly got a paste.

Add some oil to a deep, wide frying pan, and add this blend. Stir and fry until the mixture goes dry and browns a little.
Add the spices and keep frying for another minute. Now add the lentils, cinnamon, oregano and bay leaves. Add the tomatoes, fill the empty tin half with water and add that.
Chop the remaining half red pepper and half green pepper, and add them.
Cover, and let it simmer until the lentils are soft (I put a lid on it and put it in the oven for 40 minutes at this point).
Remove the cinnamon and bay leaves, add the drained kidney beans and sweetcorn. Season to taste.

Shenshen wrote: »

Toor Dahl

200g Toor (yellow split peas)

Enough water to cook the toor

200ml coconut milk

For Tadka (spice mix added at the end):

3 tbsp of ghee

1 finely chopped onion

3 cloves of garlic, finely sliced

1 tsp of cumin seeds

1 tsp of black mustard seeds

1/2 tsp turmeric

1/2 tsp chili

1 tsp coriander powder

1 tsp chana masala



Cover the peas with water and boil until soft. Remove any froth from the top with a spoon, add more water if needed, but it should be mostly absorbed by the end.

Once the peas are soft, stir in the coconut milk.

Then heat the ghee in a pan, add the mustard and cumin seeds. Fry until they start crackling, then add the onion. Fry until that's soft, then add the garlic (be careful not to burn this!). Then add the powdered spices, stir through and pour over the peas. Stir and season to taste.


Lentil Chili

100g red lentils
100g green or brown lentils
2 sticks of celery
1 onion
3 cloves of garlic
1 green pepper
1 red pepper
1 tin of chopped tomatoes
1 tin of kidney beans
1 small tin of sweetcorn

1 tsp of cumin
2 tsp of paprika
1 tsp chili flakes
1 tsp of dried oregano
1/2 tsp smoked paprika
1/2 stick of cinnamon
2 bay leaves

Chop the celery, onion, garlic, half of the red pepper and half of the green pepper, then put them in a food processor and blend until you've nearly got a paste.

Add some oil to a deep, wide frying pan, and add this blend. Stir and fry until the mixture goes dry and browns a little.
Add the spices and keep frying for another minute. Now add the lentils, cinnamon, oregano and bay leaves. Add the tomatoes, fill the empty tin half with water and add that.
Chop the remaining half red pepper and half green pepper, and add them.
Cover, and let it simmer until the lentils are soft (I put a lid on it and put it in the oven for 40 minutes at this point).
Remove the cinnamon and bay leaves, add the drained kidney beans and sweetcorn. Season to taste.

Forgive my ignorance but is Chana Masala not a dish in itself? I make it quite a bit and wasn't aware there was also a spice mix called Chana Masala too?

BaZmO* wrote: »

Forgive my ignorance but is Chana Masala not a dish in itself? I make it quite a bit and wasn't aware there was also a spice mix called Chana Masala too?

There are a number of masalas out there - most of them named after what ingredient they'd mostly go with. So Chana Masala is chickpea spice, Chai Masala is tea spice, Chaat Masala is spice for Chaat (a potato and fried bread dish), you can get Tandoori Masala, Biriyani Masala, etc.
In the Pakistani shop where I'd normally get my spices, I've even seen packets labeled Chicken Masala, Meat Masala and Kebab Masala.

The Chana Masala I'm using at the moment is a pack I brought back from India, but you can buy it in the shops here, too.

I think the reason the spice and the dish have the same name is that when you translate them to English, one would be "chickpea spice" and the other "spiced chickpeas".

the beer revolu wrote: »

Or, perhaps, move them to a new," Nostalgic Food - Good and bad", thread?

Done!

https://www.boards.ie/vbulletin/showthread.php?t=2058006609