Thread: Dinner

The centre 3 are fantastic maximo, mucho scorchio, the redhead looks interesting too.

Originally Posted by Dillinger

Nah...Gotta leave some room for Batty's bday cake





^ Nice

Shouldn't that be in the breakfast thread?

Only recently 'discovered' a pizza restaurant maybe 400 meters from us...across the road and down a little valley that has a small resort in it. The pizzas are simple but really tasty and cooked in a wood fired brick oven. They make their own flour and sauces. The tomato sauce they put on the pizza and provide extra in a little satchel is something else. They've always done delivery but now exclusively. Today we paid 350 baht for two large ham, mushroom and cheese pizzas, mine had extra cheese. The green salad is our own grown lettuce picked an hour ago, washed and refrigerated for a bit then dressed with olive oil, balsamic vinegar and Himalayan salt. Bloody marvelous. The dogs got the crusts and we spoiled them by dipping in the leftover sauce.

Yesterday stocked the Larder – today

Tom Yum Goong, Omelet, Lam Yai and Apples


Stocked Larder


Goong


Part A - The Tom Yum


Part B


Yum Yum


Raw & Ready


Fire


Finished 1


Finished 2


Ready


Gin Khao


Dessert - some assembly required


Lam Yai - to be joined by Apples

^

The lovely wife made us a lasagna today. Bless her heart.

^ Lasagne must be my all time favourite meal. Just wish I knew how to make it.


Motivated by PAG's wonderful fish pie yesterday I thought I'd give it a go. And I can say, PAG made it look easy!

I found a couple of old cod fillets at the bottom of the freezer, and even found a packet of frozen shrimps. A good start.

I was limited to a choice of beef, lamb, chicken or vegetable stock cubes, so I thought the vegetable most suitable. Unfortunately it made the white cod flesh go a bit brown, so after poaching the fish I didn't use the stock any further.

I had to look up 'Roux' on Google, and was well out of my comfort zone trying to make a 'rosti' topping, so mash had to suffice.

Imagine a bottle of white wine instead of the Leo... not so very different I feel!



It wasn't as tasty as I'd hoped, but it did remind me how much more flavour cod has compared to the pla nin I've become used to. It's off to the freezer section in Makro this week, me thinks!



There were some shrimps in there... here's one in the leftovers destined to become today's lunch.



We had a storm go through yesterday, and as a consequence now have around 30 mangoes in the fruit bowl.

It was cup cake, mango and hot custard for pudding!



Thank you PAG!

^Still looks good though mate, PAG takes things to the next level (he's pro-level in the kitchen) but your dinner would also have been tasty!

Why I really like these threads is to get ideas, prawns are making appearances in some nice dishes lately so I've got some brown rice cooking now and will buy prawns today to make prawn fried rice tomorrow (with peas!). Need to start eating a bit more healthy during this stretch in semi-solitary, starting to get a tan on the lower half of my body from the light in the fridge

^^

Great effort Mendip. As an alternative to stock, stock/wine, use milk instead, bringing it to barely a simmer before putting the fish in. Throw some herbs, bay leaf in etc and make sure it's well seasoned. Important when making a roux is to cook it for a few minutes in the pan before gradually adding the liquid a bit at a time. Good to see you added peas and carrots to bulk it up.

M'Sahib is at Makro as I write, and I feel a leg of lamb coming on next Sunday.

^Mmmmmm leg of lamb .

Not a bad thing to have in the freezer in these times, meat for days from 1 leg.

Healthy dinner

Evenings Repast; Spicy Pork, Mustard Greens/Potatoes/Ham Bone, Soup of Radish & Ribs. Dessert of Champoo, Rambutan and Lam Yai – certainly did not disappoint

Pork


Soup


Greens


Pork Fry


Veggies


Spicy Pork


Gin Khao


Champoo, Lam Yai and Rambutan

Originally Posted by bowie

Evenings Rapist

You need proof before you call us that!

Maybe true, but still need proof.

Need to do another binge shop dinners

^ Ahh, Dill...

Ya got a thumbs up from your princess - nothing else matters - well done

I'd forgot about that....Peanut butter and carrots. I'm sure she's got some Mercan in her

I've got so much spare time at the moment I started clearing out the spare room... and found this book. I've got no idea why I have it or where it came from.



I've heard this COVID-19 lock down crisis being compared to the wartime crisis , so thought it would be fitting to try a bit of wartime food. I've also heard that the wartime diet was healthier than the present day diet... so win win.

First up... Stuffed Ox Heart.



I've had to improvise a bit... no ox hearts at Makro today so had to make do with a couple of pig's hearts. Only 58 Baht for the two as well... bargain!



I've had to improvise with the stuffing a bit as well... not sure if I could just use porridge oats, and have no idea what 'national breadcrumbs' are either, but can't be so very different to Makro's 'Kruawangthip' breadcrumbs. My stuffing comprised breadcrumbs, sausage meat and half an onion, bound together with a small egg. I used olive oil instead of fat to bring the recipe up to date a bit.

Two lock down busting stuffed pig's hearts ready for the oven later.



I'm quite excited about dinner tonight... this will be the first time I've eaten heart since primary school dinners about 45 years ago, when I was my daughter's age. I bet the littlun has never even had it before!

good luck with that.

I feel queasy just looking at the pics, would rather go hungry than eat offal..

^ its wartime damn it! Save the spam for those at the front!

^^^^ did you cut the chambers walls out, they are tough.

Tonight’s service: Tom Yum Plaa (tilapia) with a side of vegetables
Dessert Tray of Rambutan, Mango and Apples

The Basic Ingredients


Tom Yum Plan - The Basics


Add Fire


Stovetop


Saute Veggies


Tom Yum Plaa


Vegetables


Dinner


Dessert Fruits

^ nice Bowie, mango the way i like it which for me is under ripe or just on the turn with a lemony flavour.

Originally Posted by NamPikToot

^^^^ did you cut the chambers walls out, they are tough.

Unfortunately no... that wasn't mentioned in the recipe. But I am cooking it for a very long time.

I'm starting to have a bad feeling about tonight's dinner... I'd swap it for Bowie's I reckon

It'll be fine. Mum used to give me the pleasure of coring it, bit like a pepper. Just eat round the tough bits.