Thread: Dinner

getting there slowly

got to say for a commercial Olive Oil this stuff is pretty good, even better on offer at £5.10p a litre a while back. Goes well with crusty bread and i chuck about 1/2 cup in the bolognaise.

Will have to do something with these.


Not a jelly tikka masala from a jar of Sharwarts.

^ kedgeree

Originally Posted by malmomike77

kedgeree

That not an Aboriginal musical instrument?



ked·​ge·​ree ˈke-jə-rē : an Indian dish of seasoned rice, beans, lentils, and sometimes smoked fish. : cooked or smoked fish, rice, hard-boiled eggs, and seasoning heated in cream.


Don't suppose it can be done with chicken, and minus the hard-boiled eggs and lentils.

Yes, post it up. Try to get undyed smoked haddock and leave out the cream

Originally Posted by malmomike77

getting there slowly

got to say for a commercial Olive Oil this stuff is pretty good, even better on offer at £5.10p a litre a while back. Goes well with crusty bread and i chuck about 1/2 cup in the bolognaise.

One of us does a big pot once a month or so. Top (definitely not Italian approved) tip: a whole star anise added at the start.

^ i think everyone has a twist.

My ingredients are: 1.25kg of lean beef and 500g of turkey mince fried off, two large onions sweated down and 1/2 bulb of garlic minced in over 1/2 a cup of olive oil, two beef stock cubes, oregano, a lot and thyme, three tins of plum toms, a lot of tom puree, quite a lot of salt and pepper and very non trad i add a dash of Worcester sauce, a dash of pimenton, some sugar and 5 anchovy fillets.

Made this about 2 weeks ago. Here I am skimming off the oil that comes to the top. Like it nice and thick and creamy. Sticks to my Penne noodles better. I often use the same sauce for my lasagna.

Originally Posted by aging one

I often use the same sauce for my lasagna.

Same. If you cook enough of it in one batch, you've got a fair few good lunches/dinners there.

Teriyaki Salmon off the grill with Veggies and a tater.

Fresh Salad with some Fetta cheese, avocado, sprouts, green/black olives, carrots, Roma tomatoes, marinated artichoke hearts, green onions.

^ that looks superb, Stumpy! What was the dressing?

Originally Posted by Topper

^ that looks superb, Stumpy! What was the dressing?

A flowery off the shoulder number from H&M.

Originally Posted by Topper

that looks superb, Stumpy! What was the dressing?

I use a slight olive oil drizzle and Bertolli Red wine Vinegar

Tonight was an Australian Ribeye, shrooms and cubed taters with an onion gravy. I usually do not do a gravy but wanted to try one. Was good and went perfect with the Weissbier

^ You can't beat a bit of gravy, mate.

But you can beat an egg!

Especially if you're making a quiche... I beat 10 of the buggers tonight.

I've heard it said that real men don't each quiche.



Well, all I can say is...



Real men... real food.

Originally Posted by Mendip

You can't beat a bit of gravy, mate.

Actually you can and I will pass going forward. But all good. I prefer the natural juices from the steak and other dishes cooked. No need to make a gravy.

Is the quiche half raw or did you make a salty egg gravy for it?

Originally Posted by Mendip

^ You can't beat a bit of gravy, mate.

Never a truer word said.

I think this line should be inserted into our national anthem.

The steak looks great, JP. Much better with the sauce.

Originally Posted by DrWilly

Is the quiche half raw or did you make a salty egg gravy for it?

I like my quiche 'rare' mate, with natural juices.

I thought you of all people would appreciate that!

well not a diner and not difficult but i mentioned i was making Sauerkraut and Topper asked me to show it.

Not too much to see.

1. get a white cabbage and salt, i add juniper berries crushed

2. shred the cabbage finely, its easier if you have one of those electric devices but i don't so it was by hand with a sharp knife. Put it in a large bowl or saucepan and sprinkle salt over it, mix it thoroughly and then leave for a couple of hours.

3. you'll see quite a bit of liquid liberated from the cabbage. I then add a load of water to the pan but take a large cup full and reserve this. Next drain the liquid from the pan as this takes most of the salt away. Once drained take the cabbage and fill a kilner jar with it, add the reserved liquid from the cup and then top up with clean water so that the cabbage is covered.

now its a waiting game. The cabbage naturally has a yeast on it and that will have been in the cup you reserved and it'll start a lactic fermentation, will take a day or so to get going, i keep the jar out of direct sunlight at room temp.

Once or twice a day you'll need to open the jar to release the gas, careful as there could be a lot dissolved in the liquid, i've had the odd one erupt on me. whilst its open keep pressing down the cabbage to ensure its submerged.

after a few days, taste a bit of the liquid and if its too salty, drain some from the jar and top up with clean water.

Repeat until the bubbling stops, the cabbage will change colour and darken a bit - then keep it in the fridge and use it up in a month to 6 weeks. In warmer climes it can ferment quicker.

You'll end up with that pickled taste - i love the stuff and it ends as one of veg when i do roasts, sausages etc, goes great with anything a bit rich or fatty as it cuts through it - not made it in a while.

Have a go Topper.

^ My next project mate.

Interesting Sid a Lithuanian colleague is obsessed with this stuff.
Never tried it myself but shall give it a go now you've posted up.

Thanks Mike, I'll give it a try as well, but juniper berries in the PI is going to be a stretch.

^ you can change it for other stuff - caraway seed or garlic