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

Very French. Tarragon, mustard, truffle, wine, cream, lentils

Was half a bottle of half price Vacqueyras in but think this was it:

Chicken (heavily seasoned with a touch of oil) skin side down starting in a cold pan medium temp. Give that maybe 5 mins. Then into the oven on a baking tray. 25 mins or so till cooked.

While chicken is in the oven - Shallots and garlic into the pan the chicken was in, cook till soft, add some white wine, reduce, some saffron infused stock, reduce, some mustard and heavy cream, reduce, add a tablespoon of cornflour slurry, reduce, tarragon (loads), thyme, truffle salt (the real stuff), pepper and then the lentils for the last few mins.

Plate with cooked asparagus and the chicken.

Did some gratin dauphinois too.

Version of this recipe (Think I've posted before) but added rosemary and tarragon into the liquid and some brie and truffle salt in betwen potato layers. Also this recipe says cook for 1hr at 140c which is bollix. Needs 90 mins at 180c.

https://www.bbcgoodfood.com/recipes/ultimate-gratin-dauphinois

Edit: Asked oul Chat GPT to put above into a readable recipe

Pan-Roasted Chicken with Tarragon, Cream, Lentils and Asparagus

Ingredients (serves 2–3):

• 2–3 chicken thighs or breasts, skin on
• 1 tbsp oil
• Salt & pepper (plus optional truffle salt)
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 100 ml white wine
• 200 ml chicken stock (infuse with a pinch of saffron if possible)
• 1 tsp Dijon mustard
• 100 ml heavy cream
• 1 tbsp cornflour mixed with 1 tbsp cold water (slurry)
• 2 tsp fresh thyme leaves
• A handful of fresh tarragon leaves (generous)
• 200 g cooked lentils (green or Puy work best)
• 1 bunch asparagus, trimmed

Method:

1. Prepare the chicken
   • Season the chicken well and rub lightly with oil.
   • Place skin-side down in a cold, dry frying pan.
   • Cook over medium heat for about 5 minutes, until the skin is golden and crisp.
   • Transfer the chicken to a baking tray and roast in a preheated oven at 200°C (180°C fan) for about 25 minutes, or until fully cooked through.
2. Make the sauce
   • In the same pan used for the chicken (with the rendered fat), sauté the shallots and garlic until soft.
   • Deglaze with white wine and let it reduce by half.
   • Add the saffron-infused chicken stock, reduce slightly, then stir in mustard and cream.
   • Whisk in the cornflour slurry and cook gently until the sauce thickens.
   • Season with thyme, plenty of tarragon, truffle salt (if using), and black pepper.
3. Finish with lentils
   • Stir in the cooked lentils and warm through in the sauce for the last few minutes.
4. Cook the asparagus
   • Steam or blanch the asparagus until just tender, about 3–4 minutes.
5. Plate up
   • Spoon the lentil sauce onto plates, top with the roasted chicken, and serve with asparagus on the side.

Gratin potatoes with steak.

Really, really hit the spot after a fairly meh week.

A "clear out the fridge" dinner. Overcooked the egg, but it was tasty and hit the spot. Need to do a food shop this weekend.

Always here for the carbs!

Tesco rack of lamb (deconstructed, literally) spiced and grilled, rosti, grilled tomatoes, fennel and orange salad.

Those racks of lamb seem to always be at half price (€10) with the card. Whatever your views on these cards and deals, it's good quality, premium cut of lamb for cheap if you are willing to play Tesco's game. Guilty 🤷

lol thats v funny - hav a mate who goes food shopping for dinner then orders a chinese when he gets home lol

love B&C - Mammy food

awe my Dad (RIP) loved mustard on his bacon/ham.. can't stand it myself but love buttery cabbage and spuds with it - reminds me of getting home from school - starving

that all looks delish.. rice too - you seem to really know how to cook

what was your curry recipe please? paste? did you cook the salmon in the sauce or?

Cabbage, pork belly and bean … broth?

I think for most (white) rice, 11 to 12 minutes is a good ballpark.