Thread: Lunch ... the second course

Favourite lunch of home roasted Chook, veg, and gravy.



And the potatoe looking things that may remind blue-collar oiks of rebar are croquettes, I've tried their Airfryer chips and liked them so why not try these too. Ok they're not thrice-cooked in Duck fat masterpieces like some posters here might make (not you Chitty, yeah I'm looking at you PAG ) but they're still pretty good!

Post-gym chicken and veg pie

(crustless gravyless)

^Chips, sprouts n gravy ! Respecto.

Should have kept stirring that gravy while it thickened.

Originally Posted by cyrille

Should have kept stirring that gravy while it thickened.

School boy error that, lumpy gravy.

Still got a long way to go

Kitchen tips from this pair would be like taking investment advice from a pan handler

Originally Posted by Headworx

Kitchen tips from this pair would be like taking investment advice from a Civil Servant

we have the odd expert here, not too far from you with Russian connections living with a bloke and looking for someone to make a killing on a Wong Amat (Towers) flat

Actually M'Sahib's lunch, not mine. She asked if I could make her the Vietnamese Tofu with Turmeric and Lemongrass I did last week. No problem.

Marinade for a couple of hours.



Cook dry for a few minutes with coconut oil in a wok until the edges of the tofu start to brown, then add the marinade.



Add a handful of basil leaves and continue to fry until they've wilted and the tofu is dryish.



For a Thai, it's not a meal unless there's a fried egg somewhere.

Heading out for drinks and need some heavy carbs in my stomach pasta.

Went to the new Italian resto here....spaghetti for the wife and rigatoni for myself. The cheese sauce in my dish was volcanically hot and should come with some sort of warning, but it was delish, if a tad expensive.

^

Seen much worse, decent alcohol on the table, ripped basil on the ragu, what's not to like? Enjoy.

Very nice page of meals this apart from the lumpy gravy.

Keep up the good work chaps!

Another scan of the fridge looking for near to expiring food. Today's lunch the turn of a red and yellow bell pepper, which I roasted to mixed with a tin of chopped tomatoes, onion and garlic.

Quartered the peppers, removed the membrane and seeds, into a roasting pan, sprayed with olive oil, and sprinkled with dried oregano.



20 minutes in a hot oven, then diced them when cool.



Once the onion and garlic cooked, added the roasted peppers and tomatoes, along with some oregano, chilli flakes, S&P.



Let simmer for about 25 minutes to thicken, then stirred in some chopped fresh basil and a spoonful of honey (brings out the sweetness of the peppers).



Ready to eat. Made some tricolor pasta, added some freshly grated parmesan and more chopped basil.

Originally Posted by PAG

a spoonful of honey (brings out the sweetness of the peppers).

Cheers for the tip!

Potatoe pie and a sausage roll for lunch? Don't mind if I do

I don't believe that is your second course HW.

^It was actually first course if we're splitting hairs, not counting the Stockman's 3 course breakfast of a piss, coffee, and a good look around at sunrise.

^ yep, a nice combo after a few beers the night before

Simple but delicious macaroni (well, spiral pasta) cheese for me.....



while M'Sahib munches her way through a few kilos of Rambutan.

Originally Posted by Reg Dingle

coronation coleslaw

First I've heard of this dish. After finding out what it is, thanks google, going by the pics and list of ingredients I would give it a try.

Charleyboy last Sunday...

Butter chicken curry for me today. First off, make a marinade for the chicken, yoghurt, ground cumin, ground coriander, garam masala, and cayenne pepper, grated garlic and ginger.



Chicken breast cut into small bite size pieces, mixed in the marinade, covered in the fridge for a couple of hours.



Having a spiced basmati rice to go with it, so first off fried some diced onion.



Added the prepared rice, minced garlic, garam masala, and a small green chilli.



Once everything coated with oil, added vegetable stock. Brought to the boil and simmered for 25 minutes.



Carried on with the curry. Fried some thickly cut onion.



Once softened, added the chicken and marinade, cooked for about 5 minutes.



Added a small tin of tomato puree, mixed in, then added some chicken stock.



Simmered for about 10 minutes, then added some creme fraiche, stirred and simmered for another 5 minutes.



Pretty tasty lunch (and supper this evening).





Just in case someone thinks M'Sahib doesn't eat, meanwhile she was makiing her own sukiyaki (sans meat of course, she just used egg today).

Very nice PAG!

I feel a Friday curry night coming on.