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

Grandeeod · 24-09-2019 07:56PM

Mrs G. actually complained about the wilted rocket I served tonight with her lasagna. The cheek.:eek: Wilted rocket is much better with a hot dish. Next time I'm buying a head of Ice Berg lettuce and chopping it into big chunks with salad cream and telling her, so that's what you were rared on,:D

Dizzyblonde · 24-09-2019 08:02PM

Grandeeod wrote: »

Mrs G. actually complained about the wilted rocket I served tonight with her lasagna. The cheek.:eek: Wilted rocket is much better with a hot dish. Next time I'm buying a head of Ice Berg lettuce and chopping it into big chunks with salad cream and telling her, so that's what you were rared on,:D

:pac:

kylith · 24-09-2019 10:36PM

Lentil shepherd's pie. Not only was it very, very tasty but I took a dollop of it, added some fajita seasoning and grated cheese, stuck it on a heel of bread with some garlic mayo and had me the best post-dinner snack.

zerosugarbuzz · 25-09-2019 06:26AM

Had a jar of Starwood’s black bean sauce in the back of the press for ages. Used it tonight with chicken, Red peppers, onions and m&s basmati rice. Tasted like best take away ever. Delighted as I’m sworn off take out foods.

otnomart · 25-09-2019 05:07PM

This evening I am cooking snails with wild garlic and onions

Gloomtastic! · 25-09-2019 05:10PM

otnomart wrote: »

This evening I am cooking snails with wild garlic and onions

Pics, s'il vous plait!:D

otnomart · 25-09-2019 05:13PM

Gloomtastic! wrote: »

Pics, s'il vous plait!:D

Oh no, I don't do pics, too much effort !

J Mysterio · 25-09-2019 05:16PM

otnomart wrote: »

This evening I am cooking snails with wild garlic and onions

Never really understood the attraction to these myself.

Avoided eating them for years but, when I finally had them, they just seemed very uninteresting and a bit pointless?

They are just not very substantive in any way? They don't have seem to have their own flavour (and so are generally served very garlic-y) and they also don't have much in the way of texture or consistency to be interesting?

Open to correction and don't mean to diminish your enjoyment. My mom loves them.

otnomart · 25-09-2019 05:20PM

Have been eating them since childhood (same as shellfish) and absolutely love them.
Love the texture as well, I heard it described often as rubbery but I don't find it that way myself.

zerosugarbuzz · 25-09-2019 07:14PM

otnomart wrote: »

This evening I am cooking snails with wild garlic and onions

Just curious, could you use slugs instead, there are so many of them around currently. Is there a difference other than the shell which I assume you don't eat?

c.p.w.g.w · 25-09-2019 07:17PM

zerosugarbuzz wrote: »

Just curious, could you use slugs instead, there are so many of them around currently. Is there a difference other than the shell which I assume you don't eat?

I think slugs can do some serious damage to you if eaten

pew · 25-09-2019 07:26PM

We had some porchini and truffle ravioli with a homemade sauce, my partners work colleague made us some.

It was awful, really heavy on the truffle. Now I like truffle and porchini but it was over powering on the truffle.

Should have just stuck to the steak we were planning on having.

igCorcaigh · 25-09-2019 07:40PM

zerosugarbuzz wrote: »

Just curious, could you use slugs instead, there are so many of them around currently. Is there a difference other than the shell which I assume you don't eat?

Oh they're lovely. Slowly fried in garlic and butter.
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I do in me hole

the beer revolu · 26-09-2019 08:39AM

otnomart wrote: »

This evening I am cooking snails with wild garlic and onions

Where are you getting wild garlic in September?

The Nal · 26-09-2019 09:24AM

Bibimbap . Beef marinated in gochujang, soy etc, rice, egg, carrot, shiitake mushrooms, scallions, sprouts, bok choi and a nice spicy sauce.

igCorcaigh · 26-09-2019 11:28AM

The Nal wrote: »

Beef bulgogi. Beef marinated in gochujang, soy etc, rice, egg, carrot, shiitake mushrooms, scallions, sprouts, bok choi and a nice spicy sauce.

Oh that looks so good!

I have gochujang in my fridge now, love the stuff, usually use it in stir fried cabbage, but looking for new ways of utilising it.

I have soy too. What else would go in the marinade? Garlic and ginger I presume. I'm out of shaoxing vinegar. I do have mirin, but I don't think it would belong here.

What beef did you use? Steak?

Oh, speaking of soy sauce, my favourite is Clearspring's tamari. Bit pricey and not easy to find, but worth seeking out (worth a thread of it's own, Asian food brands).

igCorcaigh · 26-09-2019 11:39AM

My plan for this evening is to make chickpeas and spinach. Love it. Going to add fresh grated tomato and lots of garlic and smoked paprika.

Alongside kippers.

otnomart · 26-09-2019 02:10PM

the beer revolu wrote: »

Where are you getting wild garlic in September?

I buy it: it comes in a glass jar and is preserved in olive oil

the beer revolu · 26-09-2019 02:30PM

otnomart wrote: »

I buy it: it comes in a glass jar and is preserved in olive oil

Ah.

The Nal · 26-09-2019 02:38PM

igCorcaigh wrote: »

Oh that looks so good!

I have gochujang in my fridge now, love the stuff, usually use it in stir fried cabbage, but looking for new ways of utilising it.

I have soy too. What else would go in the marinade? Garlic and ginger I presume. I'm out of shaoxing vinegar. I do have mirin, but I don't think it would belong here.

What beef did you use? Steak?

Oh, speaking of soy sauce, my favourite is Clearspring's tamari. Bit pricey and not easy to find, but worth seeking out (worth a thread of it's own, Asian food brands).

I used this recipe (ish)

http://www.curiousnut.com/bibimbap-korean-mixed-rice/

Really easy and tasty. Beef was the 28 aged Tesco striploin.

otnomart · 26-09-2019 06:00PM

the beer revolu wrote: »

Where are you getting wild garlic in September?

otnomart wrote: »

I buy it: it comes in a glass jar and is preserved in olive oil

Home now and checked the brand, it is German and called Bio-Verde.
Don't know if they sell to UK/Ireland.
https://www.bio-verde.de/produkte/frischer-barlauch-in-ol-165-g-vegan/

When is wild garlic season ?

I remember smelling it everywhere, driving through the Wicklow mountains.

the beer revolu · 26-09-2019 06:42PM

otnomart wrote: »

When is wild garlic season ?

I remember smelling it everywhere, driving through the Wicklow mountains.

Around April/May

BaZmO* · 27-09-2019 11:16AM

Dizzyblonde wrote: »

Tonight I made Chrissy Teigen's spaghetti cacio e pepe from her Cravings book. It's basically spaghetti with bacon, garlic, lemon juice, lots of parmesan, black pepper and wilted rocket. There was also supposed to be red pepper flakes but I had none.
It was the nicest new dinner I've tried in a very long time, really delicious.

I made the traditional version of Cacio e Pepe a couple of weeks ago and I thought it was amazing. So simple but so tasty.

Followed some online recipe and i made a mess of the first attempt. Just winged it for the second attempt and it was spot on.

The Nal · 27-09-2019 11:33AM

I love Cacio e Pepe. Nice olive oil and garlic, knob of Kerrygold, pasta water and nice cheese.

On that, I'm noticing a lot of shíte parmesan about at the moment. I'd advise anyone to pay the little extra for a 24 month aged cheese, Tesco finest for example, over the generic stuff that tastes of nothing. You want that chalky, crumbling slightly nutty stuff. The other crap is just bland and a rip off.

Gloomtastic! · 27-09-2019 08:52PM

Friday night treat. Yorkshire pudding wraps with Steak and Onion Gravy. Roasted Chickpea and Avocado Salad on the side.

https://www.bbc.co.uk/food/recipes/yorkshire_pudding_wraps_73052

Ryath · 27-09-2019 09:28PM

Warm Duck salad with fried potato and bacon. Would have liked the duck pinker but it was left over from last night so fried again. Still really tasty though!

igCorcaigh · 27-09-2019 11:46PM

igCorcaigh wrote: »

My plan for this evening is to make chickpeas and spinach. Love it. Going to add fresh grated tomato and lots of garlic and smoked paprika.

Alongside kippers.

Not the best photo, but very tasty chickpea and spinach. Tomato and smoked paprika

otnomart · 30-09-2019 05:29PM

Johnny Dogs wrote: »

I made dinner for today last night and had it bubbling in the slow cooker all day.

Went with chilli from the hairy bikers cookbook, I doubled up on everything, and cooked it in two batches as my pan wouldn't be anywhere near large enough to hold all of the ingredients X 2 in the one go.

First chilli batch, I made with stewing beef, the next one was with mince, threw it all in the SC and had it on low for 8hrs.

Can safely say that I have found my new favourite chilli con carne recipe, it was very rich, thick and extremely morish, served it with a single baked spud, and everyone seemed to enjoy it, even the little ones.

Delicious.

Thanks for reminding me, I had not made chilli con carne in ages !
And only last week the Hairy Bikers cooked one on their new BBC2 programme about the USA.

I have got one on the stove this evening; put fresh baby tomatoes, borlotti beans and beef mince on mine.

igCorcaigh · 30-09-2019 05:46PM

And reminding me too.
Haven't made a beef chilli in ages.

I'd like to try it with stewing beef though, rather than the minced, as I find it a bit goey.

Maybe some pancetta in the mix, and haven't tried the square of dark chocolate trick yet.

Must buy some chipotles in adobo sauce..

Grandeeod · 30-09-2019 09:14PM

igCorcaigh wrote: »

And reminding me too.
Haven't made a beef chilli in ages.

I'd like to try it with stewing beef though, rather than the minced, as I find it a bit goey.

Maybe some pancetta in the mix, and haven't tried the square of dark chocolate trick yet.

Must buy some chipotles in adobo sauce..

Beef chilli with stewing beef is fantastic. Takes longer to cook. Add dark chocolate and you are in heaven. I still make it with mince, because my crew here can't handle a beef casserole that's hot. That's what's in their heads.:eek:

Even with the stewing beef, once its cooked down, sour cream and mozzie cheese on top still works. Over nachos or spicey wedges does the trick.

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

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