Thread: Dinner

^ 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.

^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.

Originally Posted by Joe 90

Will post up my home made madras and cottage pie with a twist and greens when I can.

Please don't.

Originally Posted by hallelujah

Please don't.

Originally Posted by Joe 90

Will post up my home made madras and cottage pie with a twist

is the twist that its a keema madras with a mashed potato top?

Originally Posted by malmomike77

is the twist that its a keema madras with a mashed potato top?

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.



Meanwhile, browned off the lamb mince, removed from the pan and put to one side.



In the same pan, fried off some cumin seeds in olive oil.



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.



A spoonful of tomato paste was added.



The minced lamb is returned to the pan and mixed in.



Stock is then added, the pan contents brought to the boil and simmered for 10 minutes.



Some frozen peas get mixed in, and cooked for another minutue.



Then taken off the heat and a couple spoons of plain yoghurt mixed in.



The lamb keema goes into the oven dish and allowed to cool.



The aloo ghobi mix is crushed in a bowl rather than mashed and tops the lamb keema.



45 minutes in the oven and the topping browns and gets crispy.



Actually very tasty, with a good chilli bite.

Originally Posted by PAG

I've made a couple of Indian themed Shepherds/Cottage pies in the past

as did my mum in the 70s and i have occasionally BUT i think the what Chitty produces will be a vastly different beast

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.

Originally Posted by Underarm Dick

There is almost consensus that you shouldn't "burn" your food and most stopped doing that during the Stoneage.

Let me guess, you also like your steak "well done"?

Left over donor meat, chips and cheese.

Fan-fucking-tastic.

Yep, looks it

Originally Posted by DrWilly

Yep, looks it

What would you expect it to look like?

Originally Posted by armstrong

Left over donor meat

At least you finished their organs first...

Friday it is



Wife wanted a Salmon steak



I did up a nice Ribeye







Dinner as served.

Wife enjoyed her Salmon Steak.

Rib eye for me.

Originally Posted by Headworx

Would appreciate that. I'm currently using Prime Food brand Aussie mince and while it's very good, I'm always interested in what others might be offering as well.

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.

^^ 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.

Originally Posted by Loy Toy

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.

Ok, thank you. That Prime Food mince is really good but it's always nice to know of other options.

Originally Posted by dirk diggler

fish in general should never be cut and served that way in my own opinion.

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.

Originally Posted by dirk diggler

^^ 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.

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.

Originally Posted by Stumpy

In the states, Salmon steaks are quite common and preferred by many.

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.

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...



Nothing like that farm raised crap.

Originally Posted by Stumpy

As Snubs stated its a culinary standard.

filleting wastes too much good fish imo