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

Mystery Egg · 13-06-2020 8:22pm

tangy wrote: »

The evaporated milk always intimidates me in recipes like this. Delia used to do one, I think. Just remember evaporated milk on tinned fruit as a child, so it seems now like sweet when it should be savoury.

I'd always had the same thought.

Evaporated milk tastes like cream, it has the lactose sweetness of dairy but is not in itself sweet, and the sauce was definitely very savoury.

woodchuck · 13-06-2020 9:10pm

Mystery Egg wrote: »

Would you mind sharing the recipe you used? Looks fabulous.

Thanks, can do

This is the recipe I used for the sauce:
https://www.goodtoknow.co.uk/recipes/wagamama-chicken-katsu-curry
I roughly doubled everything, just so we'd be sure to have plenty for 2 of us for 2 days (we had a little too much though).

For the veg, I used this recipe:
https://www.bbcgoodfood.com/recipes/broccoli-peas-sesame-seeds-soy-honey
I just left out the peas and poppy seeds. It was actually SO good. Taking something so simple and making it so tasty

I'm going to do this a lot more as a side for oriental dishes! Practically no extra work involved.

conor_ie · 15-06-2020 8:29am

We had bolognese left over from Saturday last night.. I tend to make a big pot that lasts two days!

Baked Bean Burgers this evening... I bought ramekins last week in Home Store and More so I'm gonna try Chocolate Lava Cakes..

Mystery Egg · 17-06-2020 8:08pm

Beef madras

c.p.w.g.w · 17-06-2020 8:23pm

Mystery Egg wrote: »

Beef madras

Homemade or did you use a paste?

Dizzyblonde · 17-06-2020 8:36pm

Chicken casserole. Not your usual summer food, but it was such a miserable day I wanted something comforting.

Musefan · 17-06-2020 8:44pm

woodchuck wrote: »

Thanks, can do

This is the recipe I used for the sauce:
https://www.goodtoknow.co.uk/recipes/wagamama-chicken-katsu-curry
I roughly doubled everything, just so we'd be sure to have plenty for 2 of us for 2 days (we had a little too much though).

For the veg, I used this recipe:
https://www.bbcgoodfood.com/recipes/broccoli-peas-sesame-seeds-soy-honey
I just left out the peas and poppy seeds. It was actually SO good. Taking something so simple and making it so tasty I'm going to do this a lot more as a side for oriental dishes! Practically no extra work involved.

I saw a recipe recently from TheDalyDish for a cheese sauce. 3 cheese singles & 30 mls of water and a dash of franks hot sauce...Thought it sounded disgusting, until I tried it. Exactly like nacho cheese sauce from the cinema or Eddie Rockets, if you like that sort of thing.

Mystery Egg · 17-06-2020 8:54pm

c.p.w.g.w wrote: »

Homemade or did you use a paste?

My husband made it, and he used two tablespoons of Pataks paste in it for oomph. It was a mish mash though, and full of fresh garlic, ginger, chilli and onions.

Shenshen · 18-06-2020 9:39am

We're having a "cooking club" in our team during lockdown. Yesterday, I made 2 dishes suggested by colleagues from India and the UK, Amritsari Chole and Bhatura (fried flatbread)

Gloomtastic! · 18-06-2020 12:11pm

^ Wow, I bet they tasted fantastic! Fried flatbreads, yuuuum!

Gloomtastic! · 18-06-2020 7:25pm

The Nal recommended this, many thanks.

Peri Peri Chicken with Crispy Potatoes, Garlic Beans and Coriander Sauce

Told the kids it was Nando’s. They wolfed it down.

Definitely a keeper.

https://www.feastingathome.com/portuguese-chicken-and-potatoes/

Mystery Egg · 18-06-2020 9:00pm

We had sausages and chips. It was great.

Thargor · 18-06-2020 10:41pm

Mystery Egg wrote: »

We had sausages and chips. It was great.

From the deep fat frier with fresh brown bread I dont think it can be beat tbh

leahyl · 18-06-2020 11:47pm

Thargor wrote: »

From the deep fat frier with fresh brown bread I dont think it can be beat tbh

Sausages are so good from the deep fat fryer - evenly browned on all sides :-P

jaxxx · 18-06-2020 11:49pm

I had cornflakes.

igCorcaigh · 18-06-2020 11:53pm

leahyl wrote: »

Sausages are so good from the deep fat fryer - evenly browned on all sides :-P

Nothing worse than sausages burnt on two sides and raw on the other two!

I fry them, but I roll them in my hands first to make them round, taking the squareness out of them from the packaging.

Then gently fry while rolling them around frequently. Perfectly cooked all around.

I'm a sausage enthusiast.

Dave_The_Sheep · 19-06-2020 5:21am

An unimpressive looking but nevertheless very tasty vegan (no, I'm not) fruity curry with sweet potato, chickpeas, apple and a turmeric/spiced rice.

kylith · 19-06-2020 8:32pm

Take 2 of sourdough pizza went much better than take 1. I used a different recipe for the dough and sauce. Next refinements: dry mozzarella and actually remembering to cook the mushrooms beforehand, get pizza stone.

Dough:
100g starter
375ml water
10g salt
500g flour

Bring together. Stretch and turn every 30mins for 2 hours. Prove on counter overnight. Flour and divide into 4 next morning. Second prove in fridge for 6 hours - 3 days. Take out an hour before using.

Sauce:
1 can chopped tomatoes, drained
1 tbsp tomato purée
Pinch salt
Fresh basil leaves, chopped

Thin, crispy, chewy, actually tasty.

Mystery Egg · 19-06-2020 9:19pm

We had a quick dinner tonight - leftover Bolognese sauce over jacket potatoes with cheese. Tasty af.

The chan chan man · 19-06-2020 11:33pm

Pizza tonight!

igCorcaigh · 19-06-2020 11:40pm

The chan chan man wrote: »

Pizza tonight!

That's some lovely looking fluffy pizza.

Planet X · 20-06-2020 4:44pm

Spare Ribs, damn!!!!!!

The chan chan man · 20-06-2020 5:54pm

Planet X wrote: »

Spare Ribs, damn!!!!!!

<snip>
Mod : Please don't quote pics.

Sweet baby jesus!

Planet X · 20-06-2020 5:57pm

....and a few sossies to hold it down.......but that's two weeks in a row. Want to do a couple of Spatchcock chickens in it but not sure if it's a great idea. Chicken, hot and fast to crisp skin, relatively hot and fast as opposed to a 6 hour 3-2-1 pork smoke?
Is spatchcock chicken a good idea in WSM?

the beer revolu · 20-06-2020 8:04pm

Tri tip beef.
O'Mahony's, English Market, Cork.

https://i.imgur.com/lo0wh6R.jpg

TheKBizzle · 21-06-2020 2:37pm

Poutine.

Definitely worth the effort.

Gloomtastic! · 21-06-2020 2:48pm

TheKBizzle wrote: »

Poutine.

Definitely worth the effort.

I’ve had a request for this. Is there anything special about the gravy? Where did you get the curds?

TheKBizzle · 21-06-2020 3:10pm

I made the curds. It’s pretty easy. I just made a roasted vegetable gravy and added some beef stock then and reduced it down.

Plates cleaned.

Ryath · 21-06-2020 8:32pm

Light dinner this evening as a good bit of cake was consumed mid afternoon!
Puff pastry pizzeta's with a rocket, parmesan, bacon and pinenut salad.

Shenshen · 22-06-2020 8:54am

I had time on my hands this weekend, so I made a very scrumptious Parmigiana di Melanzane :

greenttc · 22-06-2020 9:47am

The chan chan man wrote: »

Pizza tonight!

how do you make that crust so puffy and yummy? I have a pizza stone, I use the oven temp as high as possible, I have my normal strong flour/water/yeast/oil recipe but i never get a crust like that, sometimes i get the odd bubble in the dough which pleases me but id love a full puffy crust!

Ryath · 22-06-2020 10:14am

greenttc wrote: »

how do you make that crust so puffy and yummy?

https://eu.ooni.com/

You'll never get a proper crust in a domestic oven.

Have a Karu a month now getting better at the hand stretching.

J Mysterio · 22-06-2020 12:37pm

We have an Aga and can make a pizza pretty well in it. The Ooni looks good and all, but you can definitely get by without.

Gloomtastic! · 22-06-2020 6:45pm

Vegetarian Paella

https://www.bbc.co.uk/food/recipes/veggie_paella_29921

Mystery Egg · 22-06-2020 7:51pm

Hot smoked salmon and baby potato salad.

Dizzyblonde · 22-06-2020 7:59pm

Chicken curry.

joebloggs123 · 23-06-2020 7:23am

J Mysterio wrote: »

We have an Aga and can make a pizza pretty well in it. The Ooni looks good and all, but you can definitely get by without.

How do you do it? We've one here and would like to give it a go

The chan chan man · 23-06-2020 8:03am

greenttc wrote: »

how do you make that crust so puffy and yummy? I have a pizza stone, I use the oven temp as high as possible, I have my normal strong flour/water/yeast/oil recipe but i never get a crust like that, sometimes i get the odd bubble in the dough which pleases me but id love a full puffy crust!

Hi, that was 00 flour, 65% hydration proofed for 96 hours (Time definitely makes all the difference here). Be very careful when stretching/pressing not to push air out of the perimeter (which will become the crust) and dont use a rolling pin or you’ll press the air out and everything that’s happened over the past 3-4 days proofing will be a waste of time.

The high heat Ooni definitely helps with the charring etc but I’m sure You could get the puffiness from the regular oven, preheat stone on high for 1 hour before cooking.

Vito Iacopelli is the man on youtube!

the beer revolu · 23-06-2020 9:13am

The chan chan man wrote: »

, preheat stone on high for 1 hour before cooking.
!

Do you sell electricity on commission for a living?
It's only a stone, not a landmass!

greenttc · 23-06-2020 9:17am

The chan chan man wrote: »

Hi, that was 00 flour, 65% hydration proofed for 96 hours (Time definitely makes all the difference here). Be very careful when stretching/pressing not to push air out of the perimeter (which will become the crust) and dont use a rolling pin or you’ll press the air out and everything that’s happened over the past 3-4 days proofing will be a waste of time.

The high heat Ooni definitely helps with the charring etc but I’m sure You could get the puffiness from the regular oven, preheat stone on high for 1 hour before cooking.

Vito Iacopelli is the man on youtube!

Four days for proving?? wow! did you do that in the fridge then?

explain what you mean by 65% hydration, sorry, i know im asking lots of questions! do you mean it was quite a wet dough? I do find wetter doughs make nicer crusts when i do it.

Glad to hear that you think my normal oven might achieve a dough like that, one day i might afford a pizza oven.

Thank you!

Dave_The_Sheep · 24-06-2020 7:03pm

Roasted beetroot with goats cheese/feta, walnuts and some rocket salad. Eggs to bulk it up a bit. Balsamic dressing.

geHnvsB.jpg?2

Dave_The_Sheep · 24-06-2020 7:11pm

And some steak and potato gratin from the weekend gone. Too much liquid in the gratin, if I'm honest, but really, is too much of creamy garlicky goo ever a bad thing?

Xc4hdCt.jpg?1

J Mysterio · 25-06-2020 2:56am

joebloggs123 wrote: »

How do you do it? We've one here and would like to give it a go

just used a recipe in a cookbook we have here. We've started to get really good at it. I'll try to find the recipe and post a few pictures tomorrow, assuming I don't totally forget :pac:

Generally speaking though, pizza recipes follow a simple enough, common formula.

Thargor · 25-06-2020 9:17am

Dave_The_Sheep wrote: »

And some steak and potato gratin from the weekend gone. Too much liquid in the gratin, if I'm honest, but really, is too much of creamy garlicky goo ever a bad thing?

[IMG][/img]

Pornographic.

kylith · 25-06-2020 12:21pm

Mushroom gyros/flatbreads. Marinated in cumin, oregano, honey, and Worcestershire. OH pronounced them ‘MmmmmmMMMMMMmmmm’. Toddler ate plain wraps.

The Nal · 25-06-2020 12:51pm

Hake on a bed of haricot beans with shallots, chilis white wine and stock. Topped with chorizo, garlic, butter, lemon and parsley (all cooked quickly in one small pot).

TheKBizzle · 25-06-2020 7:34pm

Double burger topped with ramzes cheese, pickles and burnt ends with a side of French fries and fried Halloumi

The chan chan man · 25-06-2020 7:56pm

TheKBizzle wrote: »

Double burger topped with ramzes cheese, pickles and burnt ends with a side of French fries and fried Halloumi

Proper food! Nice one!

J Mysterio · 25-06-2020 8:35pm

joebloggs123 wrote: »

How do you do it? We've one here and would like to give it a go

I've used the attached simple recipe a few times and worked a charm.

Mystery Egg · 25-06-2020 9:11pm

Lamb tagine with apricots, with lemon herb cous cous and toasted almonds. No pic because we are savages.

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

Comments