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

Shenshen wrote: »

Got my new air fryer delivered yesterday, so I had to try it out.
Air fried falafel are THE business. They were so much nicer than I had ever been able to get them in a frying pan. Gone to quickly for photos, I'm afraid, so you'll have to just take my word for it until I do the next batch

Could, I ask which on-air fryer you got? The wife has been dropping hints that she is on the look out for one recently....

Suckler wrote: »

Could you share recipe? Looks great but when I googled it the only ones I could find were in Russian(?)

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

TLDR

-Boil Rice
-Make something like a lasagna sauce
-Mix and add to Bell Peppers
-Simmer for 15-20 Minutes in some beef stock

Kuala Lumpur style king prawn laksa with sambal. Fingers were burning from the amount of chilis I had to de-seed. Worth it though. Although the tamarind paste I have was too strong.

Similar to this
http://www.natgeotraveller.co.uk/recipes/mandy-yins-king-prawn-laksa-recipe/

Had a big pot of pinto bean simmering all day yesterday. First time cooking them and they turned out very well.

Had them on some mini burritos wraps and tortilla chips. Corn wraps are new in aldi and quite good.

gozunda wrote: »

Could, I ask which on-air fryer you got? The wife has been dropping hints that she is on the look out for one recently....

Sorry, I only saw this now - I got it from Amazon, it's a Swan SD90010N 3.2L.
I'm very happy with it, but I would say that if you're cooking for more than 2 people, you may look at one with bigger capacity.

Some fab meals here lately. I should post more. This week I'm home alone and cooking for me and only me.:D I have a great local butcher and a plentiful supply of fresh veg from local shops. So far this homealoner has treated himself to the following dinners.

Monday - A pork chop (really thick) filled with stuffing and apple sauce. Oven baked. Mash and carrots on the side.

Tuesday - Chicken fillet stuffed with cherry tomatoes, green pesto and coated in mozzarella. (oven) Served that up with wedges and salad.

Wednesday - Fillet steak with mash, peas, onion rings and pepper sauce.

Monday and Tuesday were supplied by my butcher already prepped. I just had to cook and do the sides.

Having sirloin steak tonight and I reckon it will be served with baby boiled potatoes, onions and mushrooms.

I bought my first Air fryer a few days ago and haven't used it yet. I'll be heading into that thread for advice very soon.:D

Stuffed roast pork loin with gravey mashed spuds veg and gravy. Gorgeous. ..

Followed by a caramel cheese cake

No photo sorry - it was eaten before I had a chance :pac:

(Pork came from a friend who runs free range pigs - best pork ever imo)

igCorcaigh wrote: »

Never tried cooking duck before. Is it pan-fried?

Don't have orange sauce, but have enough Asian condiments and honey.

You can just pan fry I've often done them this way. Lot of fat comes of them though so you'll probably need to pour off some (I've a full cup to roast potatoes tomorrow!). I followed the instructions on pack this time, put it fat side down on a cold pan onto medium heat and let fry for for few minutes when up to temperature then fried other side for a few more. Into oven for 10min for beautifully pink duck! 15 if you prefer medium. Let rest for five minutes before slicing.

The orange sauce was just to try out something different would be just as tasty with out it. Made it with juice of one orange, table spoon of marmalade and simmered for 5mins or so to reduce. Added a half a teaspoon of corn flour to thicken it a bit.

Shenshen wrote: »

It was very good
And really easy to make, I (roughly) used this recipe, but with half of the quantities.

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

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.

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

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

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!

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.