Thread: Dinner

Originally Posted by Joe 90

Garlic on the bread as well?

Well, normally I toast the bread in the oven with garlic however everybody was hungry as hell and we just got after it. My Mom hasn't eaten much but man she ate a big plate full with bread. I told her, "You are the one who taught me how to make this".

This one is actually for M'Sahib, a Vietnamese tofu with turmeric and lemongras.

First off, making the marinade for the tofu. A mix of lemongrass, turmeric, garlic, ginger, soy sauce, honey, fresh red chilli and in the absence of mirin, a drop of dry sherry.





The tofu rinsed and dried, then cubed and added to the marinade, giving it a good mix to get it all coated.




After a few hours in the fridge, out of the marinade and into some hot oil. I've used coconut oil for another flavour dimension.



Once the tofu starts to turn brown at the edges, added the rest of the marinade, some basil leaves, and a handful of chopped peanuts.



Once the mix was dry, it's ready. A few more basil leaves to garnish.

Umm PAG, sorry if this sounds weird but please can I join Reg Dingle and Joe90 with a marriage proposal?

The thoughts of Western male company and delicious food to boot is proving irresistible. I'm having frozen lasagne with chips and peas for dinner tonight... and no, I'm not a Scot.

Please consider that I'm (relatively) local, a dog lover and a fellow offshore worker. These are tick boxes those other two Island Monkeys can't compete with.

Originally Posted by Mendip

These are tick boxes those other two Island Monkeys can't compete with.

I'd marinated a couple of tuna steaks in an Asian style, and pan grilled them after a coating of white and black sesame seeds.



M'Sahib prefers hers done on the medium side.

^OK you're just showing off now PAG, stop it

Is that your hat in the ring HW?

PAG....

Originally Posted by Mendip

Is that your hat in the ring HW?

No bloke it's not, lump me in with the 2 Island Monkeys

My youngest fellow doesnt really like meat much, so when I suggested I was Qing up half a cow today he balked and said he only wanted vegetables. I suppose I could have given him a potato and said make do. But decided to try my hand at making a vegetarian lasagna.



Tomato, onion, garlic & red wine for the red sauce (I forgot to buy celery which can be a good addition).

Then dice a carrot, a red capsicum, half a zucchini and cook in a pan with a little olive oil for about 8-10 minutes to caramelise them. (I ditched the mushrooms because he doesnt like them, they will get used later this week). Then add in the red sauce, broccoli & spinach.

Make the bachemel sauce and layer as per a meat lasagna.

I prepared all of this at 2:00pm, so i wouldnt be hasseled during the Q and then left it assembled. At at 5:30ish I cooked it for 45 minutes at 180C.



Forgot to take a pic on the plate, but he said it tasted good. Here's the lasagna still in the cooking dish. It's not quite PAG level, but I was happy enough with it.

That looks really good, willy.

@PAG.

Have you had training or is cooking just a hobby that you happen to have a natural talent for (like Chitty )?

Originally Posted by hallelujah

@PAG.

Have you had training or is cooking just a hobby that you happen to have a natural talent for (like Chitty )?

This week I'll mostly be eating...

Did you get your tackle out at the canal Dill?

Btw ...PAG , I'll give you a ride in my convertible for a dinner invite

Top that Mendy and Dill!

FWIW DD #itscominghome

Tonight wife whipped up Moo Dang Won Ton Soup

^^^^^^^

I'm a big fan of vegetables, and it wouldn't concern me if suddenly meat and fish/seafood were no longer available. The range of flavours and textures in veg, particularly in this part of Asia with the available spices can produce some outstandiing food. Good lasagna.

^^^^^^

No Hal, just a pure amateur who likes food. Like many of us, places I've worked have exposed me to different foods which I've enjoyed and try to replicate on occasion.

Anyway, decided to make pizza today, and M'Sahib asked if I could make one for friends of ours who've been in Phuket for Songkran, and are returning to their farm in Ranong today. This a veggy variety, using one of my favourite pasta sauces, Puttanesca, as the base.

First off to make the base. Simple flour, yeast, salt, sugar, olive oil, and water combined.



Mixed and kneaded for a few minutes, before making into a ball and going into a lightly oiled bowl.



This gets covered in cling film and left for an hour or so to double in size. Meanwhile, kick off the Puttanesca sauce.



Fry the chopped garlic and chilli in a little olive oil.



Then add the tomato, chopped black olives, rinsed capers, anchovies and basil. Bring to a simmer for about 40 minutes.



The dough, having doubled in size, is rolled out to a (very) rough circle.





Base goes into a pizza pan, and the Puttanesca sauce spread over it.



This is joined by some sliced mozzarella and basil leaves dipped in olive oil.



10 to 12 minutes in a hot oven and she's ready.

^ Mate ... your food looks exceptional.

I eat beans from a can.

Maybe I need to change

PAG, where did you get the mozzarella? It looks so much nicer than what I buy.

Originally Posted by aging one

PAG, where did you get the mozzarella? It looks so much nicer than what I buy.

Villa Market: https://shop.villamarket.com/product/132921

Although I saw it in Food For Foreigners recently and will try theirs next time. They deliver throughout Thailand.

Thanks so much, easy now.

Tonight will be steak and kidney pie... I always get this demand from the littl'un when I return from a work trip. And I'm not saying that traditional Western fare tops this Isaan stuff, but thtis is just the way it is.

I made 10 pies... 9 of which successfully made it from the convection oven to the worktop cooling area. One didn't.



Dan is doing well this week... she had a plate of trifle a few days ago and tonight she had broken up steak and kidney for dinner. She's eating as well as I. And tonight she'll get another plate of trifle as I've been very busy today.

It'll be leg of lamb tomorrow for Easter Day. And what to do when confronted with a leg of lamb with only a convection oven to cook with?

Easy... take it to the workshop and the circular saw!

How do you go from the sausage debacle to making pies that look as marvellous as those do?

They really do look the business.

^ I'm good at pies mate, simple as that.

Bone in Prime rib. Hand rubbed with Salt, pepper, ground garlic.



Seared at 500F then turn down to 325F



Asparagus and carrots with a drizzle in olive oil and Italian spices



Med rare



I think I need a bigger plate....

Man oh man that looks so nice. Now kick back and enjoy the game. Good first quarter. Give a shout to your dad and mom. Dub Nation!!