Printable View
^ I forget the brand HW but yesterday I made this cottage pie from a pack of Makro's finest mince beef that I found in the bottom of the freezer.
https://teakdoor.com/attachment.php?...3&d=1677624612
https://teakdoor.com/attachment.php?...4&d=1677624624
^Looks like classic home comfort food which is always a good thing. Extra points for not being able to see some Airline name on the cutlery :)
^^
Excellent.
It's Cottage pie and Curry week on TD!
Excellent work chaps!
Will post up my home made madras and cottage pie with a twist and greens when I can.
Please don't. :)Quote:
Originally Posted by Joe 90
:rofl:Quote:
Originally Posted by hallelujah
is the twist that its a keema madras with a mashed potato top?Quote:
Originally Posted by Joe 90
I've made a couple of Indian themed Shepherds/Cottage pies in the past, this one was from a few weeks ago. It's a spiced lamb keema shepherds pie with aloo gobi topping. First off was roasting the aloo ghobi vegetables (potato plus sweet potato, cherry tomatoes and cauliflower). They were mixed in a bowl with some olive oil, grated garlic and ginger, some chopped fresh red chilli, and some ground cumin and turmeric before going into a roasting tin in the oven for 40 minutes.Quote:
Originally Posted by malmomike77
https://i.imgur.com/wrptLo3.jpg
Meanwhile, browned off the lamb mince, removed from the pan and put to one side.
https://i.imgur.com/w8oabuw.jpg
In the same pan, fried off some cumin seeds in olive oil.
https://i.imgur.com/ZyAOEZp.jpg
After a few seconds, added grated onion and fried for about 10 minutes until browned, then grated ginger, ground cumin,coriander, black pepper, chilli flakes, cinnamon and turmeric added and stir fried for a couple of minutes.
https://i.imgur.com/ZX4PAs7.jpg
A spoonful of tomato paste was added.
https://i.imgur.com/dAevr75.jpg
The minced lamb is returned to the pan and mixed in.
https://i.imgur.com/gLSwXum.jpg
Stock is then added, the pan contents brought to the boil and simmered for 10 minutes.
https://i.imgur.com/xDKFeSz.jpg
Some frozen peas get mixed in, and cooked for another minutue.
https://i.imgur.com/z0K0BX5.jpg
Then taken off the heat and a couple spoons of plain yoghurt mixed in.
https://i.imgur.com/cbC3XDA.jpg
The lamb keema goes into the oven dish and allowed to cool.
https://i.imgur.com/fxRKxwV.jpg
The aloo ghobi mix is crushed in a bowl rather than mashed and tops the lamb keema.
https://i.imgur.com/0xoT1se.jpg
45 minutes in the oven and the topping browns and gets crispy.
https://i.imgur.com/uxEYJ4t.jpg
Actually very tasty, with a good chilli bite.
https://i.imgur.com/BKxETks.jpg
as did my mum in the 70s and i have occasionally BUT i think the what Chitty produces will be a vastly different beast :)Quote:
Originally Posted by PAG
Pushed my limits on GRAB today and got a kebab and chips delivered. Quick warm up in the oven and it was beautiful. Enough left over for some donor meat and chips on Friday.
Also got a cottage pie for the freezer. Bulking up for my UFC debut.
https://teakdoor.com/attachment.php?...2&d=1677671504
https://i.imgur.com/i5nvPeB.jpg
https://i.imgur.com/NI0FXpl.jpg
Soft Taco night. Danita flour tortillas, fresh ground pork with Mexican seasonings, shredded mild cheddar cheese, Lettuce, tomatoes and sliced black olives topped with Tabasco Habanero sauce. Oh yeah and an ice cold beer to take the heat off. :)
Let me guess, you also like your steak "well done"?Quote:
Originally Posted by Underarm Dick
:chitown:
Left over donor meat, chips and cheese.
Fan-fucking-tastic.
https://teakdoor.com/attachment.php?...7&d=1677758075
Yep, looks it
What would you expect it to look like?Quote:
Originally Posted by DrWilly
At least you finished their organs first...Quote:
Originally Posted by armstrong
Friday it is
https://i.imgur.com/5PUXAK3.jpg
Wife wanted a Salmon steak
https://i.imgur.com/lZ5BkDM.jpg
I did up a nice Ribeye
https://i.imgur.com/JAbsYu7.jpg
https://i.imgur.com/EMbSBzl.jpg
https://i.imgur.com/nz0eAPv.jpg
Dinner as served.
Wife enjoyed her Salmon Steak.
Rib eye for me.
Attachment 99389
I have checked with the missus and apparently the mince she uses is actually prepared at the Prime Food kitchen so it must be the same. The source of the tenderloin tailings comes from a company called Tender and Juicy which is owned by an Aussie butcher.Quote:
Originally Posted by Headworx
^^ I'm not a fan of cooked salmon but fish in general should never be cut and served that way in my own opinion.
Fish filleting is a skilled occupation where I come from and pays well.
Ok, thank you. That Prime Food mince is really good but it's always nice to know of other options.Quote:
Originally Posted by Loy Toy
Perfectly normal way to process salmon and accepted in most all culinary circles that I am aware of, especially when processing whole fish at home.Quote:
Originally Posted by dirk diggler
Everywhere I have traveled in the world, you can usually see on the menus a Salmon fillet or Salmon steak. In the states, Salmon steaks are quite common and preferred by many. As Snubs stated its a culinary standard. That said, I also like fillet's but for me the Salmon steak cooks much nicer on the BBQ versus a fillet. I prefer a fillet from the oven which we have here, but never use.Quote:
Originally Posted by dirk diggler
Indeed. As has been stated already, fillet is a technic that not all of us have, and steaks can be done on a whole frozen fish with a table saw. :)Quote:
Originally Posted by Stumpy
That said, I never eat farm raised salmon, which is all you lot get in LOS, apparently. 95% of wild salmon is caught in Alaska. There is no wild fishery in the North Atlantic.
This is what proper wild Alaskan Salmon looks like...
Attachment 99448
Nothing like that farm raised crap.
:)
:spin:
filleting wastes too much good fish imoQuote:
Originally Posted by Stumpy