Thread: Dinner

Originally Posted by Mendip

Maybe the oil was too hot?

Oh, Mendy!

^^

Caramelization on fish, that's novel. Seriously, bet there was a satisfying crunch though.

Originally Posted by PAG

Be a while, PAG's dieting........

Still trying to pass that 2 foot long BLT submarine sammy PAG?

Originally Posted by Stumpy

Still trying to pass that 2 foot long BLT submarine sammy PAG?

Actually, only about a foot, but what's a few inches between friends.............

Originally Posted by Mendip

Maybe the oil was too hot?

When frying always drop a small amount (batter) in the oil to check before you go all in

Originally Posted by PAG

Actually, only about a foot, but what's a few inches between friends.............

. Well you know camera angles can be deceptive......

Originally Posted by Stumpy

. Well you know camera angles can be deceptive......

You know what they say about men with a big sub.....

Originally Posted by Mendip

Warmed the peas up in the microwave...





If I hadn't have burnt the fish and the mushy pea fritters it would have been just about perfect.



Maybe the oil was too hot?

Thanks for sharing Mendy......

Originally Posted by PAG

You know what they say about men with a big sub.....

I have heard the stories......

Originally Posted by Stumpy

Thanks for sharing Mendy......

Originally Posted by bsnub

. Was just being polite Snubs. I appreciate the effort it takes to post pics and put them in order with a description.....however the food......well....

Yeah, well... I's seriously considering not sharing tonight's Dinner!

Originally Posted by Mendip

Yeah, well... I's seriously considering not sharing tonight's Dinner!

You are a good sport, Mendy, go ahead and post it up.

Originally Posted by bsnub

You are a good sport, Mendy, go ahead and post it up.

I agree. Mendy has always been a great contributor to the site. Takes a lot of abuse but takes it all in stride.

Hey Mendy, mix some mint in with your mushy peas!!!

It works really well!

Last night's comfort food dinner..

Steak and homemade chips 10/10

^ I'm not sure that we have any mint. Maybe I can try coriander, we have loads of that?

Originally Posted by bsnub

You are a good sport, Mendy, go ahead and post it up.

We hadn't had any peas for a few days but this was easily remedied tonight.

Home made steak and kidney pie, chips, peas and green beans. What I would give for some proper English runner beans. The weather may be crap in Old Blighty but we grow great runner beans.





Half way through the meal I noticed my daughter dunking her chips in the gravy boat, completely unbidden. I could not be prouder and I think that my work is almost done.



There won't be many in Korat enjoying a meal as good as this tonight.



The wonderful aroma enticed the terrible twins to sneak in, but they know that their only chance of a tid bit is to stay well back until we have finished.

Veggies needed more spice, but other than that a nice typical weekday meal.

For the pea fanatics amongst you why not try this recipe from today's Guardian.

Alice Zaslavsky’s masala mushy peas with golden basmati and potatoes

Serves 4

For the golden basmati and potato

1½ cups basmati rice (or 3 cups leftover rice)
600g potato, cooked or raw
1 cup olive oil
20g butter
1 red onion, peeled and finely sliced into rings
2 tbsp panch phoron (to make your own, combine 1 tbsp each of whole nigella seeds, fennel seeds, cumin seeds, brown mustard seeds, and 1 tsp ground fenugreek or fenugreek seeds; store in an airtight container)
½ tsp sugar
3-4 cloves garlic, minced
5cm piece of ginger, minced
1 tsp ground turmeric
1 tsp salt


For the masala mushy peas

1 brown onion
5 cloves garlic, peeled
5cm piece ginger, peeled
6 coriander stalks, including roots, stems and leaves, washed well
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
¼ tsp mild chilli powder
1 tsp ground black pepper
1 tsp ground turmeric
½ tsp garam masala
2 tsp salt
½ tsp sugar
1 x 270g tin coconut cream, ¼ cup reserved for garnish
1 cup vegetable stock
500g packet frozen baby peas
50g baby spinach leaves, washed and spun
Lime wedges and natural yoghurt, to serve

For the golden basmati and potatoes:

if using uncooked rice, cook rice to packet instruction. If using raw potatoes, boil for 25 minutes or until fork-tender.
While the potatoes are boiling, in a medium heavy-bottomed pan with a lid, gently warm the oil and butter over a medium heat. Add the onion, panch phoron and sugar and sweat for 10 minutes. Turn down the heat to medium-low and add the garlic, ginger, turmeric and salt and cook, stirring occasionally, for five to seven minutes until the onion is very soft and glossy. Turn off the heat, transfer the mixture to a bowl, and reserve the oily pan for your golden basmati and potatoes.

While the onion is cooking, prepare the masala peas. In a food processor, blitz the onion, garlic, ginger, coriander roots and stems, and most of the leaves, until well-combined into a paste. (Reserve some coriander leaves for garnish, and place in a bowl of chilled water to keep them fresh and sprightly.)

In a heavy-based saucepan, heat the two tablespoons of oil over medium-high heat, then add the onion paste, all the ground spices, salt and sugar, then cook for five to six minutes, stirring occasionally, or until heavily fragrance and raw onion flavour has cooked out.

Add the coconut cream (reserving the ¼ cup for garnish) and bring to the boil, then add the stock, reduce the heat to medium and simmer for five minutes. Add the drained frozen peas and bring back to the boil, then reduce the heat to medium and simmer for four minutes. Stir through the spinach leaves and cook for one minute or until wilted. Remove saucepan from the heat and allow to cool slightly.

While the peas are cooling, return to the rice and potatoes. Drain the potatoes (if cooking from raw). Add the one cup of olive oil to the already oily pan and place over a medium heat. Add the potatoes and stir to coat well; then add the rice and stir to combine. Using a spatula or wooden spoon, flatten the rice against the bottom and sides of the pan, cover with a lid and cook for three to four minutes until the potatoes and rice start to crisp on the edges of the pan. Pour the onion mix back in and stir to combine until everything is brilliantly sunshine-hued.

Return to the peas in the saucepan. With a stick blender, carefully blend the mixture to achieve a consistent, but still chunky, texture (be careful when blending – the mixture is hot and may splutter). Season to taste.
To serve, drain the reserved coriander leaves. Place golden basmati and potatoes on a serving platter and pour over the mushy peas, drizzle over the yoghurt and reserved coconut cream, sprinkle with coriander leaves and serve with lime wedges.

The double carb rule: Alice Zaslavsky’s masala mushy peas with golden basmati and potatoes – recipe | Australian food and drink | The Guardian

Nice and light tonight courtesy of M&S!

A Scotch egg with piccalilli and a chicken tikka bites (slightly toasted) tiger bread sandwich.

Your arse fumes will be stripping the woodchip of the walls tonight

Well, it's curry day tomorrow, so this is just the beginning of the fun.

^ My dining chairs need stripping if you'd like to visit, Hal?

Originally Posted by Happy As Larry

For the pea fanatics amongst you why not try this recipe from today's Guardian.

That's a hell of an ingredient list Larry... I may have to improvise a bit...


Last night it was Isaan style beef enchiladas with substitute Tequila.



Luckily the daughter has no idea how Mexican food should be.

Not fried rice wrapped in an omelette...

I guess them not cooking it makes it easier to pick off all the shite that's on it.




Holy-schmoly.

I don't know which plate is whose, but there's enough food and calories on each of them to fuel an Arctic explorer for 2 days.

And his huskies.

Oops...