Thread: Dinner

Originally Posted by Reg Dingle

Nah its fukkin offal

The wife knocked this up yesterday...

I love offal. But that dish looks Amazing!

Originally Posted by Reg Dingle

Nah its fukkin offal

The wife knocked this up yesterday...

Cracking meal there, makings of a good gravy in the pan also.

Originally Posted by hallelujah

You think that's a conversion?

Oh yeah, that's perversion.

Originally Posted by DrWilly

I love offal. But that dish looks Amazing!

I've never been able to handle liver, kidneys or anything that filters piss really.

She's coming on in leaps and bounds over the last year. Bless her.

I know this is a bit of a cop out, but she's amazing on the bbq too

I'll get you some pics later this afternoon

Originally Posted by PAG

makings of a good gravy in the pan also.

Go on then PAG... how do we do that?...is it better than bisto?

Originally Posted by Reg Dingle

Go on then PAG... how do we do that?...is it better than bisto?

Dead easy. Take the scratchings, add stock & flour.

Originally Posted by Reg Dingle

She's coming on in leaps and bounds over the last year. Bless her.

Absolutely, well done her and lucky you!

Originally Posted by Reg Dingle

she's amazing on the bbq too

I'll get you some pics later this afternoon

Go on then.

Is there something going on today?

My wife's currently doing a leg of roast lamb... won't let me help.

Strange times... maybe she's after some trifle?

Originally Posted by Mendip

Is there something going on today?

My wife's currently doing a leg of roast lamb... won't let me help.

Strange times... maybe she's after some trifle?

Or rat?

Trifle's all I've got!

Be funny if it tasted of chlorine

Deleted... wrong thread!

Originally Posted by Reg Dingle

Go on then PAG... how do we do that?...is it better than bisto?

As Willy said, remove meat and veg from the pan and drain most of the fat off, keeping any scrapings/black bits. On the stove top, add some flour (preferably cornflour) and stir into the fat to make a roux. Cook for a couple of minutes to remove the flour taste. Add some stock gradually, preferably the water from cooking greens (cabbage, cauliflower etc) and stir into the roux. Once you've got the consistency you want, just simmer for a couple of minutes. Pour the gravy through a strainer into a jug. As it cools, it will get thicker.

Just one thing about roasting meat with veggies, I like to use something to hold the meat about the veggies so the fat drips from the meat onto them. If you don't have a mesh, use something like whole onions to support the meat.

Originally Posted by PAG

add some flour (preferably cornflour

I prefer flour for gravy its not a gloopy. But for Asian dishes say a Ratna yes I would use corn flour.

Back to the steak. Looking through what was in the fridge for side dishes, went for a stir fry of onion, spring onion, with red,green and yellow peppers.



Added some purple potatoes, coated in olive oil, garlic and chopped fresh basil then roasted.



Steak out of the marinade, then into a hot skillet for a few minutes each side before resting. Once the steak out of the pan, added some flour to the juices, and after mixing, poured the marinade into the pan, along with some dry sherry to make a sauce.





Meanwhile, stir frying the veg.



After around 20 minutes, once caramelised, added some balsamic vinegar and dried thyme.



Everything ready around the same time.







Quite pleased with the sauce, fairly rich and full of flavour.



The meat was OK, not as tender as I'd hoped after marinating, so I'd give Bangkok Bob a 6/10 for his steaks at least.

I love most of your food posts, PAG, but that is not one of my favorites. As an American, we do not put gravies on our steak. Prefer to let the flavor of the steak speak for itself. When you started the post with all those veggies, I thought you were going to make fajitas. Anyway, even the mighty PAG can't win them all.

Originally Posted by bsnub

I love most of your food posts, PAG, but that is not one of my favorites. As an American, we do not put gravies on our steak. Prefer to let the flavor of the steak speak for itself. When you started the post with all those veggies, I thought you were going to make fajitas. Anyway, even the mighty PAG can't win them all.

Understand, though it's not a gravy as such. Made from the marinade the steak was in, comprising soy sauce, balsamic vinegar, lemon juice, grated garlic and sesame oil. Some dry sherry added into the sauce to balance the sourness of the vinegar and lemon. Guess we Europeans are more into sauces, particularly with steaks, au pouvrie/diane etc.

Originally Posted by PAG

Guess we Europeans are more into sauces, particularly with steaks, au pouvrie/diane etc.

Very true. I learned that, living in Germany on two separate occasions. I am definitely not adverse to a steak Diane.

Originally Posted by bsnub

not adverse to a steak Diane.

Dil's not averse to a bit of coq au Derek either.

His name is Pag, snubby, not Diane. Idiot.




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Just cooked a full roast chicken dinner for the first time since covid started. Not sure why it's been so long but it was super. No photos, sorry.
BTW I always stuff the chicken, sage&onion still works for me. I hear reports that it is bad but I've never had an issue. I always buy fresh chicken never frozen.
Do you all still stuff the bird or cook stuffing separately, which I find dries it out too much.

Originally Posted by Troy

Do you all still stuff the bird or cook stuffing separately, which I find dries it out too much.

If doing stuffing, I'll always cook it inside the chicken. It never goes dry that way, plus the chicken juices seep into the stuffing giving it more flavour I think.

Originally Posted by armstrong

His name is Pag, snubby, not Diane. Idiot.

Oh, my. Someone needs a little culture and a few less frozen pies.

Just pedalled all the way to Sainsburys to get some minted lamb chops and these heinz beanburgers I noticed last week, to piss snobby off... and the place is closed, so I guess it'll have to be be bratwurst and farmed salmon

The exercise was good for you.

I had chilli crabs and honey crabs for dinner. Served with white rice.