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

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    #2822
    The Hill Billy
    Registered Users Posts: 22,746 ✭✭✭✭The Hill Billy


    Mushroom risotto with a pork chop traybake was the order of the day on Saturday.

    On Sunday, HB Jr I had to cook a healthy (& sugar-free) meal & dessert from scratch for a school project. I walked him through a red Thai curry with beef & a veggy/rice salad on the side. Dessert was a carrot cake with cream cheese icing. The icing was a bit of a let-down, but being sugar-free it was to be expected.

    All told - he did a great job. :)


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    #2823
    McMurphy
    Registered Users Posts: 13,365 ✭✭✭✭McMurphy


    Just devoured this beauty.

    20181112-181000.jpg


    Made it last night on the hob, but then let it slow cook all day in the slow cooker.


    20181112-180938.jpg

    Couldn't resist taking an experimental chomp out of that chilli pepper you can see in the photo (which had been in the slow cooker with the chilli all day) and yes, it burnt the mouth of me, and I soon regretted it. :pac:


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    #2824
    Stargazer7
    Registered Users Posts: 374 ✭✭Stargazer7


    Johnny Dogs wrote: »
    Just devoured this beauty.



    Made it last night on the hob, but then let it slow cook all day in the slow cooker.



    Couldn't resist taking an experimental chomp out of that chilli pepper you can see in the photo (which had been in the slow cooker with the chilli all day) and yes, it burnt the mouth of me, and I soon regretted it. :pac:

    I have an awful habit of doing that...despite the fact that I know how hot a chilli can be from doing the same thing many times over and how dodgey my tummy is with spice I still pick up obscenely hot whole chillis and take a bit...only to question my stupidity immediately after.....

    Chilli looks delish tho :D


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    #2825
    Gloomtastic!
    Registered Users Posts: 8,315 ✭✭✭Gloomtastic!


    The Hill Billy wrote: »
    Mushroom risotto with a pork chop traybake was the order of the day on Saturday.

    On Sunday, HB Jr I had to cook a healthy (& sugar-free) meal & dessert from scratch for a school project. I walked him through a red Thai curry with beef & a veggy/rice salad on the side. Dessert was a carrot cake with cream cheese icing. The icing was a bit of a let-down, but being sugar-free it was to be expected.

    All told - he did a great job. :)

    Your kid obviously goes to a school for high achievers. Our son just has to make his own sandwiches for their school project! :rolleyes:


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    #2826
    Ryath
    Registered Users Posts: 3,372 ✭✭✭Ryath


    Had half a stale baguette, some roast veg and chicken to useup so decided do something with breadcrumbs.

    Chicken Parmigiana
    Blitzed the roast veg into my tomato sauce to sneak some into the kids.

    466190.jpg


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    #2827
    Gloomtastic!
    Registered Users Posts: 8,315 ✭✭✭Gloomtastic!


    Pheasant Stew with Mash, Sweetcorn & Garlic Beans.

    1-CC148-F7-AC7-C-4-D1-A-91-E0-1-AEA487-EBD0-B.jpg

    Kids were not going to touch it but eventually they all tried and liked it. Until one of them found a shotgun pellet in their mouth. :eek:


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    #2828
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,108 CMod ✭✭✭✭Dizzyblonde


    At least they tried it G :)

    We had lasagna last night.

    IMG-5537.jpg


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    #2829
    ellejay
    Registered Users Posts: 1,254 ✭✭✭ellejay


    Gloomtastic! wrote: »
    Pheasant Stew with Mash, Sweetcorn & Garlic Beans.

    Kids were not going to touch it but eventually they all tried and liked it. Until one of them found a shotgun pellet in their mouth. :eek:

    I've a pheasant hanging in the shed at the moment.
    We're pheasant first timers and looking forward to tasting it, have you any tips / recommendations for cooking it?


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    #2830
    Gloomtastic!
    Registered Users Posts: 8,315 ✭✭✭Gloomtastic!


    ellejay wrote: »
    I've a pheasant hanging in the shed at the moment.
    We're pheasant first timers and looking forward to tasting it, have you any tips / recommendations for cooking it?

    I was a first-timer too so as usual, dipped into YouTube.

    I let ours hang for three days but you can let it go for up to 9 days I believe.

    To prep it I skinned it as opposed to plucking it by following this



    I saved the heart and livers, dredged them in well-seasoned flour and fried for a few minutes in butter. Served on toast, they were delicious!

    I followed this Mary Berry recipe

    https://www.bbc.com/food/recipes/beaters_stew_70079

    The thighs/leg meat had the texture of pork which I wasn't expecting (maybe I over cooked it) but it was a very different dish flavourwise.

    Good luck! :D


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    #2831
    Gloomtastic!
    Registered Users Posts: 8,315 ✭✭✭Gloomtastic!


    Happy Thanksgiving Y’all!

    No turkey yet but a really good Oven Fried Chicken, Mash, Corn on the Cob, KFC Gravy and a Biscuit.

    AA6-A4-AC1-2-FDE-41-E6-B4-BA-2653-C6-A3067-B.jpg

    Recipe for the chicken is here. Warning: not healthier than fried in any way. :rolleyes:

    https://keviniscooking.com/my-oven-fried-chicken-kfc-copycat/


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    #2832
    the beer revolu
    Registered Users Posts: 16,759 ✭✭✭✭the beer revolu


    ellejay wrote: »
    I've a pheasant hanging in the shed at the moment.
    We're pheasant first timers and looking forward to tasting it, have you any tips / recommendations for cooking it?

    Probably too late but :

    I find that the legs and beast cook completely differently and if cooked together you end up with either dry, dry, dry breast meat and tender legs or moist breast and tough as boots legs.

    I think it's essential to cook them separately.
    Low and slow for the legs - stew/casserole or confit.
    Fast cooking for the breast. A quick roast, covered in bacon works well but overcooking will make it dry very quickly.

    Pheasant isn't easy to get right. The legs take much longer than you'd imagine to tenderise and the breasts dry out much faster than you'd imagine. I've cooked pheasant maybe 3 or 4 times. I got it right once.

    If you can't be bothered with all that, then stew/casserole will give you better results, imo, than roasting a whole bird.


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    #2833
    McMurphy
    Registered Users Posts: 13,365 ✭✭✭✭McMurphy


    We were out a bit later than expected yesterday evening and I didn't have much in the presses for dinner, but when I asked the lads in the house what they wanted dinner wise, everyone shouted CHINESE!

    I don't know about the rest of you, but Chinese food to me, means barbecued pork with noodles, or shezuan dishes with crunchy Chinese veg, basically exotic dishes that you would be hard pushed to replicate at home.

    But to my kids, Chinese means curry sauce, egg fried rice, and chips. :cool:

    So, with an Aldi on the route home i nipped in and grabbed a few things an made this.

    20181124-184947.jpg

    Just remembered to take a snap while I was more than halfway through it, but you'll get the gist.

    Fried rice with egg, minced shallots, chilli, scallions and petit pois stir fried in the wok.

    Aldi large vegetable spring rolls (these are excellent imo)

    Chips

    Homemade curry sauce (Aldi powdered stuff) which I spruce up with some 7 spice and chilli powder.

    Lastly, and I was the only one who got them, but Thai chilli marinated prawns.

    It was tasty, cheap, and undoubtedly a lot healthier than the local Chinese. :)


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    #2834
    Ryath
    Registered Users Posts: 3,372 ✭✭✭Ryath


    Had family dinner early yesterday so was a bit peckish late in the evening so had to rustle up a snack. Sardine potato and onion gratin that I saw on River Cottage a few months ago very handy and quick meal for one.

    Sliced Onion, 1 potato cut into skinny chips fry in the oil from the tin of sardines till starting to soften, Half cup of milk season well with salt and black pepper. Simmer till thickened.

    Place the sardines on the bottom of dish top with potato mixture and bake for 20-25min yum!

    466883.jpg


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    #2835
    L1011
    Moderators, Business & Finance Moderators, Motoring & Transport Moderators, Society & Culture Moderators Posts: 67,643 Mod ✭✭✭✭L1011


    Doing an achari masala paneer at the moment (woke up late, had lunch late - Spanish dinner time makes sense) and made proper use of my new spice grinder for the first time

    The aroma off fresh* toasted and ground whole spices vs. the pre-ground stuff is amazing, I would strongly recommend any kitchen gadget fiend who enjoys Indian food to buy one. Unit I have has a machine washable removable bowl and a second bowl can be bought to use it as a coffee grinder to avoid your coffee tasting of curry.

    *Obviously the whole spices are still dried, you aren't going to get non-dried versions of most here but the specific taste profile being looked for is usually the dried version anyway.


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    #2836
    anewme
    Registered Users Posts: 11,859 ✭✭✭✭anewme


    Prawn, salmon and spinach tikka masala
    15ekd8h.jpg


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    #2837
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    Spicy bean stew with bread dumplings

    izdjPqg.jpg


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    #2838
    Stargazer7
    Registered Users Posts: 374 ✭✭Stargazer7


    Shenshen wrote: »
    Spicy bean stew with bread dumplings


    Those bread dumpling look like stodgy deliciousness....what did you use if you don't mind me asking?:o


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    #2839
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    Stargazer7 wrote: »
    Those bread dumpling look like stodgy deliciousness....what did you use if you don't mind me asking?:o

    They're a very simple staple of (Southern) German cooking.
    What you need is :

    White bread (stale is fine, it's a good way to use up leftovers)
    Dried breadcrumbs
    1 small, chopped onion
    1 egg
    Pinch of salt
    Chopped parsley (optional)
    Milk

    Cut or tear the white bread into chunks, mix with the milk, salt and egg and let it soak a little. If your bread is very stale, you might want to warm up the milk. It should just about cover the bread.
    Once the bread is soaked through, mix in dried breadcrumbs with your hands. You'd want it to be the consistency of stuffing. Mix through the onion and parsley if you're using it.

    Bring a big pot of salted water to the boil,then reduce it to a simmer. Form the dumplings, and drop them into the simmering water slowly, one by one.
    Keep the water simmering (try and avoid a full boil, the movement of the water could break them up), the dumplings are done when they float on top.


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    #2840
    Shenshen
    Moderators, Recreation & Hobbies Moderators Posts: 9,453 Mod ✭✭✭✭Shenshen


    I'm working long hours at the moment, but when I left work last night I felt I needed some cooking therapy.
    So I got myself into the kitchen and made a sweet potato and chickpea korma, some fresh aloo tikki, and a big batch of fresh chapattis. Took 2 hours to do, but was SO worth it.

    Plus, I've got leftovers for lunch, and curry is one of those dishes that taste even better the next day :D


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    #2841
    Penn
    Registered Users Posts: 33,226 ✭✭✭✭Penn


    No pic, but had one of my regular meals last night, a salmon fillet cooked in the airfryer and topped with harissa paste, with some cauliflower rice (with loads of paprika) and chopped spinach.

    It's incredibly simple, doesn't look fantastic, but man it never fails to hit the spot.


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    #2842
    Cork Boy
    Registered Users Posts: 626 ✭✭✭Cork Boy


    You can also steam those dumplings, they come out a bit dryer and lighter. Also less chance of the simmer getting too hard and breaking up your dumplings. In Austria they make a dumpling loaf, steam it and slice it up. Serviettenknödel is the search term if you want more info.

    Semmelknoedel.jpg


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    #2843
    Stargazer7
    Registered Users Posts: 374 ✭✭Stargazer7


    *Drools at dumpling log food porn*:o


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    #2844
    tickingclock
    Registered Users Posts: 850 ✭✭✭tickingclock


    I was making stuffing balls last night in bulk with the intention of freezing them!
    My husband came home with fresh white batch bread and let's just say with Kerrygold and warm stuffing balls in the batch, not one of them made it to the freezer! Dinner was delicious.


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    #2845
    Stargazer7
    Registered Users Posts: 374 ✭✭Stargazer7


    tickingclock wrote: »
    I was making stuffing balls last night in bulk with the intention of freezing them!
    My husband came home with fresh white batch bread and let's just say with Kerrygold and warm stuffing balls in the batch, not one of them made it to the freezer! Dinner was delicious.

    Dear god that sounds amazing:eek:


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    #2846
    anewme
    Registered Users Posts: 11,859 ✭✭✭✭anewme


    Made slow roasted leek and fennel lasagne with thyme and 4 cheeses. Have t tasted it yet, but it's smells delicious

    2zokmd5.jpgt


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    #2847
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    tickingclock wrote: »
    I was making stuffing balls last night in bulk with the intention of freezing them!
    My husband came home with fresh white batch bread and let's just say with Kerrygold and warm stuffing balls in the batch, not one of them made it to the freezer! Dinner was delicious.

    stuffing butties! Taste of my Lancashire childhood.... ;)


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    #2848
    Graces7
    Registered Users Posts: 32,634 ✭✭✭✭Graces7


    Winter makes me hungry.... Yesterday, chicken breast chunks, fried, chips, from home grown potatoes, mixed frozen veg ....gravy


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    #2849
    BaZmO*
    Registered Users Posts: 18,625 ✭✭✭✭BaZmO*


    Roasted chicken for dinner today, along with the usual trimmings, roasties, roasted carrots & parsnips, and of course stuffing balls. Absolutely milled it.

    467389.jpeg


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    #2850
    bubbles o hara
    Closed Accounts Posts: 430 ✭✭bubbles o hara


    Graces7 wrote: »
    stuffing butties! Taste of my Lancashire childhood.... ;)


    My grandad was a Lancashire lad, Burnley. :)


    Roast spuds,mashed carrots,cabbage,homemade stuffing, bread sauce,thick gravy and roast turkey joint for himself. Followed by apple crumble and whipped cream. Tis stuffed I am, stuffed.


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    #2851
    treenytru
    Registered Users Posts: 103 ✭✭treenytru


    BaZmO* wrote: »
    Roasted chicken for dinner today, along with the usual trimmings, roasties, roasted carrots & parsnips, and of course stuffing balls. Absolutely milled it.

    Any recipe on hand for the stuffing balls? We normally just do a regular sage and onion stuffing for Christmas but those look like a nice change

    Thanks in advance!


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