Aldi’s Skin on Fries done in the air fryer.
Chicken, I had it cold. Pickled peppers stuffed with cabbage. Potato salad. Zataar.
Crispy chicken fajitas. From an OldElPaso kit, I must find a dupe recipe for the seasoning crumb mix. As it is I add chilli powder and season the chicken. Just panko crumbs and spices would get close enough I'd say. Good family dinner option. Kids really like but obviously without the salad and way more cheese and reasonably healthy for us as I can put plenty of salad in it.
omelette looks fab… fluffy - as i like it
love your dishes - always soo dainty… chicken looks fabb…. recipe please?
When I make my own, I use either kerr pinks or roosters (whichever I have in). Peel and chop into chip shape, par boil until fork tender, drain and let steam for a few mins (maybe 2-3), then season with whatever I'm using, and then into the air fryer at 180℃ - 190℃ until I'm happy with them. I do turn them over half way through cooking so so they are cooked on both sides!
If it's a last minute decision, I order them from McDonalds, though I would love to get some frozen chips, but never really know what to get tbh. It's been a long time since I had frozen chips and I don't know what's good and what's to be avoided! Suggestions welcome!
Veggie and fried egg burger with chips and onion rings.
What's left in the fridge/cupboard pasta
Marks & Spencer frozen French fries are well-received here as a McDonald's fries fakeaway.
Steak, pepper whisky sauce, brown sugar garlic butter glazed carrots, champ. The champ was reduced to €1 so I gave it a go.
Had a glass of Rioja with it
Doing a Affogato later.
Stuffed at the moment.
Jaysus, the last load of posts contain some seriously tasty looking food.
Had a few tins of mackeral in the cupboard, including one John West smoked mackeral in brine and was looking to do a pasta dish with those for some while now. The sauce reduced down nicely and benefitted from the smoked mackeral brine and some chipotle chilli flakes.
Early into the eating I came to the realisation….
….this is the best dish I have ever cooked! (if i may say so myself) Feckin loved it!
Not expecting lightening to strike twice (as my consistency is poor) but I will definitely be trying this again. So simple, so cheap, so delicious.
Next time, try it with a tin of anchovies added; it's yum. I love tinned fish pasta dishes.
All the talk lately of the love for tinned fish (from other posters) but it doesn't appeal to.me in the slightest.
I did end up recently picking up a tin of sardines I think it was, thinking I'd try them on toast maybe. But they will most likely sit in the cupboard for about a year before I try them 😁.
Thanks @littlefeet. I will do, but one of the last dishes I posted I added anchovies and I dont know what I did wrong but I do not believe they brought anything to the dish (from previous attempts without). Today I added some thai fish sause and a little soy sauce to get the umami into this dish and it worked.
Well I went to an old school fine dining establishment tonight called - Eddie Rockets. It's been a long time since I was in one but it absolutely delicious. I'm not even a huge burgers & chips person but it was gobbled up.
Got the southern fried chicken burger (CBC they called it) which had Chicken, bacon, cheese sauce, pickles & bourbon sauce.
& I got waffle fries rather than chips/fries. With an obligatory garlic sauce too.
@SineadSpears, tinned fish is a game changer for me ever since my first sardines/ pasta dish. Mackerel is easier than the sardines, just not in rapeseed oil - avoid.
I used to eat (a long time ago) the precooked packs of smoked mackerel & I liked those. Although they can be a bit salty.
Something about tinned fish just doesn't appeal to me. Its maybe a texture thing & I assume they might be slimy. Or because it seems like food you'd eat on rations 😆.
I could end up liking them, in a years+ time when I put on my big girl pants & JUST TRY THEM!
Pea, courgette, garlic and pasta … soup?
@Dave_The_Sheep, whats your verdict on that dish? What stock did you use?
Beef and chicken burgers with salad for us tonight. Burgers from the butchers. Delicious as always.
Overdid one of the buns slightly, but thankfully there was no taste of burn on it.
Chicken boullion. For the record, it was based loosely on this, which i don't think used stock from memory, but i had it to use up so... One thing. Cooking the pasta in the sauce took ages compared to the regular timings. Had to add water regularly due to absorption.
I love peas in practically anything, so I really enjoyed it. Very simple, but very tasty.
Back to 1985.
Veg lasagna, chips and garlic bread.
I want to try this, but cooking pasta in the sauce looked counter-intuitive, but if it worked for you I shall try that way. Did you blend courgettes with the peas and onions?
Sweet potato with white miso.
Chicken and stuffing with peas, gravy.
I nearly always warm up any canned or oily fish. Even smoked mackerel from the packet, I wipe it dry with kitchen paper, then warm it in a dry pan or in the air fryer. Can get crispy with the skin, which I like. Getting rid of that layer of water than can cause the slimy factor is important I think.
Acidity such as lemon juice works with the salt, and helps with any overly fishy flavours too.
Yes but not all of it. Early on I took out about a third of the peas, courgettes, onion etc and blended to thicken/creamy up the sauce. In retrospect, I could have done this later on and it might have sped up the pasta cooking time.
Anytime I see those one pot dishes (or pasta bakes) I go ahead & do.my own thing & cook the pasta separately. He mentioned in the video that cooking the pasta this way will absorb the flavours of the sauce but I can't be dealing with standing over the pot and keep adding water bit by bit.
Dave your dish looked 10x nicer than the video 🤌
I actually quite enjoy his channel, tbh. None of the modern food tuber malarkey.
It's similar to one of my go-to dishes when in a hurry or when stuck for ingredients, a pea pesto added to cooked pasta.
Pasta is cooked separately, it's generally a 15 minute dish. The pesto varies all the time and it's nice to try out new variations.
Will usually sprinkle well done bacon over it if that's available. The only constant is peas and lemon, I find it a bit too heavy without a good bit of lemon added at the end.
Beef and onion roll from the BBQ.
