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Here's What I Had For Dinner - Part III - Don't quote pics!
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Went at the baby back ribs again, sun out = BBQ out.
Made a fairly small layer of charcoal in the kettle, took them a while to get it going, but when they did, they burned fairly consistently, enabling me to get them done on a low and slow indirect heat.
Put some BBQ rub over them before lashing them on the grill, turning every half hour or so with the lid on but vents opened.
Last twenty minutes I put on some barbecue sauce, literally lashed it on with a 4inch paintbrush, and they came out absolutely deadly.
I also had a few roosters on the BBQ (microwaved them first for a bit) which I served with the ribs, and a heap of curried coleslaw in the middle.
Stuffed now.
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Lemony garlicky chicken skewers, with leftover rice and corn (basically what I had sitting around). Minty cucumber yoghurt dip. Overdid the chicken, which was a pity, but it tasted alright all the same.
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Falafel burgers. Pretty good and filling as f*ck. Jammed into a pitta bread with some yoghurt and salad.
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Forgot to take a picture, but last night I made Milano's Pollo Pesto:
https://www.walesonline.co.uk/whats-on/food-drink-news/pizza-express-explains-how-make-18344502
I just made a few tweeks:
- Doubled everything so there was enough for 2 of us (including a little left over for a large lunch or a small dinner today!).
- Mushrooms cause me digestive issues, so I replaced that with a little cooked cauliflower instead.
- Didn't have torn cooked chicken, so chopped and fried a couple of chicken breasts instead.
- Omitted the basil leaf - cause notions :P
It turned out really well! Very rich and heavy, but super tasty and will do it again
I thought infusing the milk with onion for the béchamel sauce was inspired - don't be tempted to skip that part! It added a wonderful flavour and an ever so slight sweetness. 0 -
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Good find. Here's Pizza Express's own page with 19 downloadable recipes:
https://www.pizzaexpress.com/homemade-favourites
Awesome, thanks 0 -
We tried Dunnes' new range of crabcakes tonight.
I made a sauce from yogurt, mayo, lime juice, lime zest and salt/pepper, and made a salad and some chips to go with them.
They were pretty bad. Mostly potato and very salty.
I was forced to take out the sweet chilli sauce to try to make them a little more edible. 0 -
Mystery Egg wrote: »We tried Dunnes' new range of crabcakes tonight.
I made a sauce from yogurt, mayo, lime juice, lime zest and salt/pepper, and made a salad and some chips to go with them.
They were pretty bad. Mostly potato and very salty. I was forced to take out the sweet chilli sauce to try to make them a little more edible.
Sorry to hear that. I don't think I've ever had a decent crabcake from a Supermarket. Some nice and not so nice ones in restaurants.0 -
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TheKBizzle wrote: »Just made it for my housemates, devoured
I thought it was from a restaurant as well, very professional. Lucky housemates! 0 -
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Could I trouble you for the receipe
No problem It's a combination of a few different recipes I looked up online...
Ingredients for 4 portions:
- 4 cubed chicken breasts
- 250ml single cream
- 200ml chicken stock
- 6 large cloves of garlic, minced (maybe reduce this to 4 if you're not a garlic fiend like me)
- ~50g grated parmesan cheese
- Spinach (I buy a 90g bag, using half on the first day and adding the other half to the leftovers the next day)
- Sundried tomatoes (one small jar or half a large jar, chopped into small pieces)
- ~1-2tsp dried oregano
- Pasta (any kind, as much as you like)
Method:
1. Fry the chicken in a little olive oil and set aside.
2. Add the cream, chicken stock, minced garlic oregano and cheese to a pot. Whisk over a medium heat until the cheese melts and the sauce starts to thicken a little.
3. Add the cooked chicken and sundried tomatoes.
4. Start cooking the pasta.
5. When the pasta is just about done, add the spinach to the sauce. It should start to wilt in the sauce pretty quickly
(I separate the sauce into 2 pots first because it lasts 2 us two days, so I only add half the spinach to one pot. I add the other half of the spinach to the reheated sauce the next day just before serving)
6. Serve the sauce over the drained pasta and enjoy 0 -
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