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

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#3032 13-02-2019 1:09pm
Shenshen

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Lady Haywire wrote: »

I have a cauliflower & most of the ingredients (will swap fake milk for real milk) so guess that's my dinner this evening! I'm pretty sure the last time I made it, it was because you (or someone else on this thread!) had posted the recipe here as well

As they say in the ads - "It's amazing what they can do with cauliflower these days"

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#3033 14-02-2019 8:13pm
McMurphy

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Spaghetti and meatballs.

Very tasty.

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#3034 14-02-2019 8:27pm
kylith

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Not a great photo, but stir fried veggies with garlic. So much garlic. Mmmm

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#3035 15-02-2019 7:46pm
Ryath

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Roasted an Aldi free range chicken in the airfryer this evening. Don't do roasts or meat and 2 veg dinner's too often usualy pasta and rice dishes or dinners with mash. This was so quick and easy I may do it more often. 1 hr flipped it just before half way then turned it back over for last 10min. Turned out amazing every bit of skin was crispy and meat was very tender. I'll strip the carcass tomorrow and make chicken soup.

Served with roasts, bread stuffing, some mixed veg and baked cheese cauliflower. Had a portion of get ahead gravy in freezer from Christmas. It was nearly like a mini Christmas dinner.

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#3036 16-02-2019 8:53pm
Gloomtastic!

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Prawns with Spaghetti and Green Beans

Pud was Mrs G!’s Swiss Roll, Custard and Cream

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#3037 16-02-2019 10:57pm
The Hill Billy

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Chicken thighs with fried mushrooms & onions in a creamy sauce served with fresh tagliatelli.

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#3038 17-02-2019 11:06am
McMurphy

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I did a slow cooker chilli last night, no pics but you'll just have to take my word for it.

No mince, just two big lumps of brisket , that I scored with a knife, browned in a pan, then covered with a paste made from oregano/cumin/paprika (smoked), cinnamon and lemon zest and juice.

Placed the briskets in the slow cooker with a couple of cans of tomatoes, some water, chopped coriander, red and yellow peppers, chopped onion, and chopped jalapenos.

Mixed in a tin of kidney beans and your before serving.

Left it on low for 9 hours, and it came out as melt in the mouth lumps of beef.

Savage isn't the word for it.

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#3039 17-02-2019 8:38pm
Mr Magnolia

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Huevos Rancheros

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#3040 17-02-2019 9:08pm
igCorcaigh

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Johnny Dogs wrote: »

I did a slow cooker chilli last night, no pics but you'll just have to take my word for it.

No mince, just two big lumps of brisket

Was thinking of making something like this, as I prefer chunky meat in chilli rather than mince.

Is brisket the same as stewing beef?

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#3041 17-02-2019 10:37pm
McMurphy

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igCorcaigh wrote: »

Was thinking of making something like this, as I prefer chunky meat in chilli rather than mince.

Is brisket the same as stewing beef?

Yeah, it's basically a slab of beef, but because it's of a tougher cut, needs to be slow cooked.

Trust me, it comes out a good bit better than mince.

I first seen J.O do this a few years ago, and have tweaked it somewhat to suit myself. But you'll get the gist here.

https://www.youtube.com/watch?v=z4kSoJgsu6Y

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#3042 17-02-2019 10:39pm
igCorcaigh

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Cheers, so the diced stewing beef from the supermarket would be similar? That's what I had in mind, and slow cook it, maybe in the oven...

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#3043 17-02-2019 10:46pm
Ryath

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igCorcaigh wrote: »

Cheers, so the diced stewing beef from the supermarket would be similar? That's what I had in mind, and slow cook it, maybe in the oven...

Stewing beef would be good

Recipe I posted in the slow cooker thread using stewing beef it's pretty simple one without too many ingredients and steps.
Edit if you did it on the hob or oven you may need a bit more water.

https://www.boards.ie/vbulletin/showpost.php?p=109146152&postcount=1525

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#3044 17-02-2019 10:46pm
McMurphy

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igCorcaigh wrote: »

Cheers, so the diced stewing beef from the supermarket would be similar? That's what I had in mind, and slow cook it, maybe in the oven...

I don't think youd be far off going down that route iG.

He puts his in the oven too.

The only thing I think would differ is that the stewing beef would remain chunky, whereas the brisket comes out almost stringy like.

As mentioned, I tweaked mine somewhat compared to his, I chucked in a table spoon of Kashmir extra hot chilli powder, I also added kidney beans and chocolate and served mine with spuds. (Baked)

Cook it. It's a deadly chilli.

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#3045 18-02-2019 8:15am
Suckler

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johnmcdnl wrote: »

Перцы фаршированные - Pertsy farshirovannyye - Stuffed Peppers

This is a recipe my OH grew up with in Russia, learning from her mother, and from her babushka before her.
It's one of those recipes that would be brought out especially when guests would be coming, because you can make quite a lot if you have a big enough saucepan. We don't - so instead of making batches of 20+, we're limited to 4-5 at a time.
It's not particularly difficult to make, and is easy to tweak to your own personal tastes or using whatever is in season.

There should be a roughly 70-30 ratio of rice to meat in the recipe.

1) Boil some rice

2) Meanwhile
- Soften 1 finely diced onion in a frying pan, with some fresh garlic
- Add mince and brown
- Add a can of chopped tomatoes
- Add grated carrots for a 1-2 minutes
- Add some fresh herbs according to your taste, we used basil
- Season with salt and pepper to taste
Cook until the sauce thickens, and at this stage add the boiled rice and mix

3)
- Cut open the lid of some bell peppers and remove the cores
- Add the mixture from earlier and fill the the brim
- If you have some tooth picks, you can use them to close the lid again for cooking

4)
- Put the peppers into a large saucepan
- Fill the suacepan with beef stock so that the peppers are almost submerged (if your using tooth picks you can submerge the peppers)
- if you have a large enough saucepan, you can stack the peppers multiple layers high to make large batches
- Bring to a boil, and simmer for 15-20 minutes, until the peppers soften
- Remove and allow to cool slightly, before serving

5) Serve with some fresh salad and any leftover rice + meat mixture to the side

Gave this a try over the weekend; my rice mix needed more sauce and I didn't leave the first peppers simmer long enough BUT definitely will make it again. Not too much work to prepare and were a really tasty, warm & hearty meal!

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#3046 18-02-2019 9:01am
Shenshen

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Masoor Dhal with Aloo Tikki and Parathas

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#3047 18-02-2019 3:09pm
Lady Haywire

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Am trying to recreate the Spicy Seafood Rice from the Kokoro Sushi place on Liffey St. This was actually exceptionally close, except I had no birdseye chillis so I used a spicy chilli & fried garlic in oil for heat.

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#3048 18-02-2019 10:24pm
The Hill Billy

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Slow roast shoulder of lamb with boulangere potatoes. It was my first time doing spuds that way. Top was nice & crispy, bottom went to mush. Very tasty, but needs work.

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#3049 18-02-2019 10:26pm
Salvation Tambourine

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Shenshen wrote: »

Masoor Dhal with Aloo Tikki and Parathas

Have you ever ovened the Aloo Tikki? I looked up a recipe and they look lovely but not a big fan of deep or shallow frying things.

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#3050 18-02-2019 10:29pm
BaZmO*

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The Hill Billy wrote: »

Slow roast shoulder of lamb with boulangere potatoes. It was my first time doing spuds that way. Top was nice & crispy, bottom went to mush. Very tasty, but needs work.

Never heard of boulangere potatoes. They sound lovely. Most give them a try some time.

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#3051 19-02-2019 12:38pm
Dizzyblonde

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The Hill Billy wrote: »

Slow roast shoulder of lamb with boulangere potatoes. It was my first time doing spuds that way. Top was nice & crispy, bottom went to mush. Very tasty, but needs work.

It can be tricky getting the amount of stock just right. The first few times I made it I used far too much, now I put in just enough to come halfway up the depth of the potatoes.

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#3052 19-02-2019 7:59pm
Gloomtastic!

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Chicken Kevin on a bed of Rocket, Broccoli Mash and Sweetcorn.

picture host

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#3053 19-02-2019 8:46pm
BaZmO*

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Gloomtastic! wrote: »

Chicken Kevin on a bed of Rocket, Broccoli Mash and Sweetcorn.

ttps://i.postimg.cc/qqKC03zb/756-C45-DC-1-F69-4579-B2-D0-65-F994-E2-A288.jpg[/img]picture host

Who’s Kevin?

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#3054 20-02-2019 1:52am
Stargazer7

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Masoor Dhal with Aloo Tikki and Parathas

<Please don't quote pictures>

Your parathas look delish. Can I ask for the recipe / if you have any tips on the lovely finish you got on them?

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#3055 20-02-2019 11:27am
RasTa

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#3056 20-02-2019 1:56pm
Shenshen

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Nokotan wrote: »

Have you ever ovened the Aloo Tikki? I looked up a recipe and they look lovely but not a big fan of deep or shallow frying things.

I actually made these in the air fryer.
I find it hard to get things crispy in the oven, but the air fryer works really, really well for that!

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#3057 20-02-2019 2:00pm
Lady Haywire

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RasTa wrote: »

Peas/bean on toast

Is this nice as a mix? I can't be the only one who likes all the components individually but wondering if they go together

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#3058 20-02-2019 2:06pm
Shenshen

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Stargazer7 wrote: »

Masoor Dhal with Aloo Tikki and Parathas

<Please don't quote pictures>

Your parathas look delish. Can I ask for the recipe / if you have any tips on the lovely finish you got on them?

I can give you a rough recipe - I'm not very good with measuring things, so quantities are estimates.

Dough :
5 heaped tbsp of Chapati flour
Some warm water
Pinch of salt

Filling :
1 medium boiled potato, mashed
1 tsp of garam masala
1/2 tsp of chili
1/2 tsp of turmeric
1 tsp of chopped coriander
1 ts of chopped mint
Salt to taste

To make the dough, add the water a little at a time to the flour, stirring with your hand until it's a smooth, soft-ish dough. It shouldn't feel hard (add more water if it does) and it shouldn't be sticky (add more flour).
Knead it for a few minutes, then cover and let it rest for ca 30 minutes.

To make the filling, simply mix all the listed ingredients together.

To make the parathas, take a small quantity of dough (ping pong ball size) and roll it out into a ca 10 cm diameter circle. Place a small quantity of filling in the middle, and fold the dough up around it. Make sure you don't fold n any air, and that you close the dough firmly.
Roll this out again, applying very little pressure, until you have a thin paratha.
Have a very shallow and wide pan on the hob at the highest temperature. Don't add any oil, these are best cooked dry.
Place the paratha on the pan, turn it over after ca 1 - 2 minutes and cook for another 30 sec - 1 minute. You should see it inflating a little while it's cooking.
Remove from the pan and brush the top with a little butter, ghee or oil.

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#3059 20-02-2019 2:20pm
Salvation Tambourine

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Shenshen wrote: »

I actually made these in the air fryer.
I find it hard to get things crispy in the oven, but the air fryer works really, really well for that!

Good idea. I actually tried them in the oven since posting and they aren't as nice compared to fried but only by about 5%. Still delicious.

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#3060 22-02-2019 12:38am
Stargazer7

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Shenshen wrote: »

I can give you a rough recipe - I'm not very good with measuring things, so quantities are estimates.

Dough :
5 heaped tbsp of Chapati flour
Some warm water
Pinch of salt

Filling :
1 medium boiled potato, mashed
1 tsp of garam masala
1/2 tsp of chili
1/2 tsp of turmeric
1 tsp of chopped coriander
1 ts of chopped mint
Salt to taste

To make the dough, add the water a little at a time to the flour, stirring with your hand until it's a smooth, soft-ish dough. It shouldn't feel hard (add more water if it does) and it shouldn't be sticky (add more flour).
Knead it for a few minutes, then cover and let it rest for ca 30 minutes.

To make the filling, simply mix all the listed ingredients together.

To make the parathas, take a small quantity of dough (ping pong ball size) and roll it out into a ca 10 cm diameter circle. Place a small quantity of filling in the middle, and fold the dough up around it. Make sure you don't fold n any air, and that you close the dough firmly.
Roll this out again, applying very little pressure, until you have a thin paratha.
Have a very shallow and wide pan on the hob at the highest temperature. Don't add any oil, these are best cooked dry.
Place the paratha on the pan, turn it over after ca 1 - 2 minutes and cook for another 30 sec - 1 minute. You should see it inflating a little while it's cooking.
Remove from the pan and brush the top with a little butter, ghee or oil.

Thanks so much for that - I usually make flatbreads with chickpea flour but it's been ages since I've tried parathas....and it's good to know I'm not the only one that wings it with quantities from habit!

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#3061 22-02-2019 5:27pm
Liam McPoyle

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Lady Haywire wrote: »

Is this nice as a mix? I can't be the only one who likes all the components individually but wondering if they go together

Picture was stolen from Rate my Plate on Facebook.

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