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

Faith

The last thread was steaming ahead to 10,000 posts, so it's time to leave it rest.

Usual rules apply, namely no blog pimping, don't quote pictures, yadda yadda yadda.

Bon appetit!

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snowgal

last night was chicken pie, made from leftover roast dinner, sweetcorn, gravy roasties, chicken and ham, twas nice...
Tonight Im trying my hand at homemade pork burgers, will try get a pic

McMurphy

sporina wrote: »

hmmm my mouth is watering looking at that.. just you make the fries yourself?

Fries were Cajun fries cooked from frozen in the air fryer. Pilau rice, shop bought (it's hard to beat the little packs Aldi do tbh) and the curry was made from scratch using chicken thigh fillets, cream/spices etc.

TheKBizzle

Roast chicken and all the fixins

igCorcaigh

Witchie wrote: »

Vegetarian ayam maggi goreng - or vegetarian chicken fried noodles. Used koka instead of maggi but it would still earn that name in Malaysia.

Looks lovely Witchie!
We could really do with a dedicated noodle thread, there are so many available, and lots of good sauces/condiments to go with them too!

PARlance

Not really a fan of leftover lamb but decided to do a red curry with it this evening. Think I converted myself.

Served with fennel and cardamon rice. No photos but it was lovely.

sporina

McMurphy wrote: »

Homemade chicken tikka masala, pilau rice and sure I just threw in a few Cajun fries, cos - why not!

hmmm my mouth is watering looking at that.. just you make the fries yourself?

woodchuck

Creamy masala chicken

McMurphy

Homemade chicken tikka masala, pilau rice and sure I just threw in a few Cajun fries, cos - why not!

Witchie

Vegetarian ayam maggi goreng - or vegetarian chicken fried noodles. Used koka instead of maggi but it would still earn that name in Malaysia.

sporina

Shenshen wrote: »

There are loads in there. I used both green and black, chopped up.

oh apologies - i need another pair of specs.. :eek:

Mystery Egg wrote: »

What did *you* have for dinner last night Sporina?

Roast Chicken dinner with all the usual trimming... was yum

[Deleted User]

sporina wrote: »

looks delicious but I would add a few black olives to that... olives and feta yummy

What did *you* have for dinner last night Sporina?

Shenshen

sporina wrote: »

looks delicious but I would add a few black olives to that... olives and feta yummy

There are loads in there. I used both green and black, chopped up.

sporina

Shenshen wrote: »

This was on Saturday, when we've had beautiful sunshine all day. I was feeling really summery, so decided on a light and fresh dinner.

We had a big bowl of chopped tomatoes, red and yellow peppers, olives and feta cheese with spring onions and oregano fresh from the garden. Dressed with just some salt, balsamic vinegar and olive oil, it was just delicious with some baguette I had toasted up in the griddle pan.

looks delicious but I would add a few black olives to that... olives and feta yummy

notAMember

sporina wrote: »

chicken and garlic x 40 cloves??

Yup! The garlic is really mild after being braised in liquid for an hour. It's gorgeous. I have one of those big creuset dishes with a lid that can fit a whole chicken (it's ancient but does the job!)

I stuck half a lemon (a squeezed one leftover from the mornings pancake) and some herbs in the cavity, and seasoned the bird.

Then you heat some oil and butter in the dish, and this is the only tricky bit, turning the bird over to brown it. Bit of manhandling there. It takes about 3 or 4 minutes a side. Separate the cloves of garlic, leave them with peel on, just break them all up

Once that's done, add liquid. It can be stock, water, wine, marsala, all the recipes vary a little, so I used what was to hand, a glass of wine and some stock. Throw in the 40 cloves. Lid on and into the oven at 170C for an hour or so (depending on size of chicken)

When it's done, you take the whole chicken out of the pot and cover with foil to stay warm (or get your kitchen helper to start chopping it up!). Scoop out the cloves onto a chopping board and set the liquid reducing in the pot. Squish the garlic cloves with the back of a knife or spoon, garicky paste comes out, very satisfying! Chuck that paste back into your reduced liquid and stir, and it's a sauce / gravy with real wow factor. Feels like a total cheat as it's 15 mins "work" at the start and maybe 10 at the end, and you've something dinner party worthy.

Shenshen

This was on Saturday, when we've had beautiful sunshine all day. I was feeling really summery, so decided on a light and fresh dinner.

We had a big bowl of chopped tomatoes, red and yellow peppers, olives and feta cheese with spring onions and oregano fresh from the garden. Dressed with just some salt, balsamic vinegar and olive oil, it was just delicious with some baguette I had toasted up in the griddle pan.

awec

Sugar pit ribs and a rib eye tomahawk tonight. Amazing, I’ve been on the bbq since 11 this morning.

The ribs are genuinely a 10/10, if you ever get the chance to buy meat from Hannan Meats then buy these.

They need absolutely nothing on them.

Ish66

Dizzyblonde wrote: »

We had roast loin of pork that I got in Aldi yesterday. It was lovely, but not very tender. Next time I want pork I'll buy a shoulder and roast it slowly, it's so much better.

I Really hope the gravy went on after the photo, I really do.

sporina

igCorcaigh wrote: »

I had to Google, but it is indeed a thing, and reads delicious!

https://www.nigella.com/recipes/chicken-with-40-cloves-of-garlic

wow - oh nowww i wanna be in France.. reminds me of a fab holiday I had in Provence.. hmmmm.... garlic.. love the stuff.. hmmmm

igCorcaigh

sporina wrote: »

chicken and garlic x 40 cloves??

I had to Google, but it is indeed a thing, and reads delicious!

https://www.nigella.com/recipes/chicken-with-40-cloves-of-garlic

igCorcaigh

Comerman wrote: »

If I was drunk I'd wonder why I'm eating salad and couscous :-)

You would be amazed at the healthy food I make when inebriated.
I do surprise myself.

I did go through a drunken sardine and rye bread phase...

I think it's just pure laziness not to head for the kebab shop, a dangerously 5 min walk from me!

Comerman

igCorcaigh wrote: »

More sausage (O'Flynn's), this was from yesterday.
Chilli and coriander "salad".
as drunk).
Possibly nuts?

If I was drunk I'd wonder why I'm eating salad and couscous :-)

sporina

notAMember wrote: »

Didn’t take photos, but I made Chicken with 40 cloves of garlic. Retro, I know. It was so easy to make, don’t even need to peel the garlic. The chicken was really tender, and the sauce was ridiculously delicious. Will be repeating some day and I’ll take a photo next time!

Had it with braised red cabbage and fennel & tomato crumble. Plenty of leftovers for the week ahead.

chicken and garlic x 40 cloves??

[Deleted User]

Thin cut steak, skin on fries and onion rings. Super fast and simple Sunday night fare.

notAMember

Didn’t take photos, but I made Chicken with 40 cloves of garlic. Retro, I know. It was so easy to make, don’t even need to peel the garlic. The chicken was really tender, and the sauce was ridiculously delicious. Will be repeating some day and I’ll take a photo next time!

Had it with braised red cabbage and fennel & tomato crumble. Plenty of leftovers for the week ahead.

igCorcaigh

sporina wrote: »

I love O'Flynn's saussies.. esp the cumberland one..

what flavour is that?

That's Cumberland.
Their Italian ones are lovely too.

sporina

igCorcaigh wrote: »

More sausage (O'Flynn's), this was from yesterday.
Chilli and coriander "salad".

I have no idea what's in the couscous (I was drunk).
Possibly nuts?

I love O'Flynn's saussies.. esp the cumberland one..

what flavour is that?

igCorcaigh

More sausage (O'Flynn's), this was from yesterday.
Chilli and coriander "salad".

I have no idea what's in the couscous (I was drunk).
Possibly nuts?

Mr.Wemmick

Roast lamb, mixed roasted veg with feta and yorkshire pud.

woodchuck

Confit duck, with fondant potatoes and roasted garlic broccoli.

Dizzyblonde

We had roast loin of pork that I got in Aldi yesterday. It was lovely, but not very tender. Next time I want pork I'll buy a shoulder and roast it slowly, it's so much better.