Thread: Dinner

That looks like pork fillet, without an oven your options come down a notch but there's still plenty of ways to do something nice in a pan. Breaded and seasoned with whatever herbs you like best then shallow fried works and is easy. Might take a bit more knowledge than you displayed opening a tin can above though, I'm surprised The Fat Duck let you go .

As for the wine choice, why not buy British?. I never look for it but it must be everywhere and truly excellent seeing as the world market is flooded with French wines, and you can swim from France to England on a windy day. Any thoughts on which ones to get for those of us who know fuck all about wine?.

I posted this up about a month ago. Slice the fillets into steak and then wrap with bacon, you can grill or barbecue them.



I can send you the recipe for a killer marinade.

^ Pork Ahkbar...

Very close!!!

I like the sound of that, thanks, gents - will buy some bacon and give it a go. I have rice and noodles, which would be better or should I buy some potatoes and boil them?

Do a yellow rice pilaf, the veggie kebabs are easy as well.



This was the whole fillet marinaded then sliced after being roasted for about 40 minutes.

Looks nice...

Lash out on some spuds Betty.

But boil them then roast them,not just boiled with a nice cut of meat...

Originally Posted by gusG

Lash out on some spuds Betty.

Betty hasn't mastered fried egg yet.
Not sure if she is up to any sort of potato challenge..

^ made me laugh hard.

I would crumble up some of this for the herbs, but how and where you do it is up to you.

Bhok Choi? Phak Khanaa?
Don't boil them too long, just blanch, and throw into a pan and saute with garlic for a minute or 2.

Please check Google for the above technical terms Blanch and Saute.

^^ never much liked that stuff...

Originally Posted by gusG

hok Choi? Phak Khanaa?
Don't boil them too long, just blanch, and throw into a pan and saute with garlic for a minute or 2.

That is the stuff, thanks.

I thought it might be a kind of spinach? Anyways, I'll just give it a quick one, as you say.

Originally Posted by Bettyboo

^^ never much liked that stuff...

Originally Posted by gusG

hok Choi? Phak Khanaa?
Don't boil them too long, just blanch, and throw into a pan and saute with garlic for a minute or 2.

That is the stuff, thanks.

I thought it might be a kind of spinach? Anyways, I'll just give it a quick one, as you say.

Make sure that you cut the bottom root end off and separate the stems. Then wash them as they can hold grit. Goes lovely with garlic and Oyster sauce.

Simple Stir-Fried Bok Choy with Oyster Sauce - ImportFood.com

^ thanks, Toslti - I thought it was similar to the stuff the missus buys at the market and goes with many Thai dishes.

Quick question: should bread be kept in the fridge?

Originally Posted by Bettyboo

Quick question: should bread be kept in the fridge?

Never.

Originally Posted by charleyboy

Pink salmon is for woofters.

You sir have not a clue what you are talking about.

Originally Posted by aging one

looks like tinned salmon to me...

It is not very appealing is it.

Originally Posted by bsnub

You sir have not a clue what you are talking about.

Have you ever tasted pink 'tinned' salmon?

Don't because you'll turn!

Originally Posted by charleyboy

Have you ever tasted pink 'tinned' salmon?

Don't because you'll turn!

I thought it was very nice, but I was wearing a pink tutu and listening to my Bros album at the time...

I'm just about to be really adventurous and make a pork sandwich for brunch, no herbs, no pots, nuff fink... Don't fink I'll bovver posting a pic...

To us Londoners, tinned pink salmon is high quality heaven...

I'd slice the pork like AO did, fry it on both sides, leave to rest. Fry an onion, garlic and mushrooms then add cream, put the meat back in to heat up and serve with your rice or noodles.