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sartoric

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Everything posted by sartoric

  1. Lions head meatball soup. Served with toasted sourdough.
  2. Last nights mixed salad with a can of tuna !
  3. Yes, it's late spring, nearly summer, lovely at the moment here with day time temps around 26 C.
  4. Started with a snack of spicy avocado dip (avocado, Harissa, lemon juice and natural yoghurt). Linguine with pesto because I had to do something with this. Plus a mixed salad. Served with crusty sourdough.
  5. Looks delicious. Can you tell me more about the potato galette?
  6. Sumac dusted lamb cutlets. Served with pumpkin, potato and garlic mash with mozzarella, chickpea salad with pomegranate, and mixed tomatoes on baby cos. The salad. The meal. More info here https://www.facebook.com/Whats-for-dinner--1427021760943871/
  7. Can I ask how you make your ketchup please ?
  8. A simple chicken and veggie (red onion, celery, zucchini and baby corn) stir fry with hokkien noodles. Flavoured with garlic, ginger, soy and oyster sauce. Served with fried shallots sprinkled on top.
  9. Roast pumpkin, bacon and baby spinach risotto. Served with a mixed salad and crusty ciabatta. The salad. For more details here's a link to my FB page. https://www.facebook.com/Whats-for-dinner--1427021760943871/ Hope the link works, dummy on iPad here....
  10. Roasted pumpkin, bacon and baby spinach risotto. Served with a mixed salad and crusty bread. In Australia we call this Kent pumpkin, it's some kind of winter squash anyway. I roast bite size pieces of pumpkin that have been drizzled with EVOO chopped fresh rosemary and seasoned with salt and pepper. For the risotto, I fry sliced bacon until crispy, remove to drain on paper towels, then fry diced onion in olive oil and butter until soft, add crushed garlic, then add arborio rice and stir to coat the grains. A glass of white wine goes in to sizzle, then in the usual risotto method I add hot vegetable stock a ladle at a time. I season along the way. When the rice is al dente I add the pumpkin, the bacon, and a big handful of baby spinach leaves. To finish, lots of butter and parmesan cheese. Rest the rice for 5 minutes. The salad. The risotto keeps well for lunch the next day too.
  11. Fair enough, will do, thanks.
  12. Chinese claypot / hotpot, with chicken and veggies. Served with rice and chilled cucumber salad. In the claypot above. Ready to eat.
  13. I do write a fairly detailed method and ingredients list for my daily FB page "What's for dinner ?", but thought that this forum, or in particular this thread was more about just a photo and brief description. What's the consensus ? I'm happy to post the details, seeing I've already written them....
  14. Yes, snow peas Huiray. I don't follow tradition too much, more what I like, and what we're growing. It also had potatoes, broccoli and tomatoes.And, here's the paste ingredients.
  15. An after work snack of avocado and dill dip with baked pita crisps (sprinkled with onion salt and smoked paprika). Followed by Malaysian fish curry with roti bread.
  16. Lamb koftas in a garlic, ginger, tumeric and lemon sauce. Served with couscous, mixed salad and toasted pita bread.
  17. Thai easy beef curry - paste made with red capsicum, onion, garlic, chilli and anchovies. Beef stirred into browned paste, coconut milk and kaffir lime leaves added. Seasoned with fish sauce, lime juice and brown sugar. Finished with basil and mint leaves. Served with steamed rice, cucumber pickle, paw paw chutney, and bizarrely, pappadams.
  18. Salmon and sweet potato patties. Served with cucumber, celery and red onion salad, caper and dill mayonnaise, plus pita bread for stuffing the aforementioned into.
  19. Pan fried Thai style chicken, marinated in ginger, garlic, lime juice, chilli, lemongrass and fish sauce. Thai fried rice, with bacon, egg strips, spring onions, snow peas, peanuts, peas and pineapple. Iceberg lettuce, spring onions and mint leaves, dressed with olive oil, malt vinegar, soy and garlic.
  20. Yep, the addition of bacon helps with so many green veggies, Brussels sprouts come to mind !
  21. Beef pot roast. Served with sweet potato mash, kale sautéed with bacon and garlic, a sauce made from the pot roast liquid and crusty bread to dunk. I have fresh silverside, seasoned with pepper, browned on all sides in olive oil, then rested. I sauté sliced onions until very soft, then add sliced carrots and celery. I make a bouquet garni from herbs including parsley, thyme, rosemary, sage and bay leaves. I make a space in the veggie pan and add the beef, the bg, and enough beef stock to come part way up the meat. I cover, and simmer slowly for two hours, turning every 30 minutes. For the mash I boil sweet potato (2/3) and regular potato (1/3) in salted water until tender, mash with milk, butter and horseradish cream. The kale gets de stalked and finely shredded. I crush garlic, dice bacon, and fry them in butter for about a minute, then add the kale. Toss and stir, add some white wine, season with salt and pepper, cover, then simmer until kale is done. When I suspect the beef is meltingly tender, I remove it to a plate and cover with foil. I fetch the bouquet garni out, reduce the juice over high heat, then use a stick blender to make a smooth sauce. Here is a chance to play with the flavour, I add Dijon mustard and salt reduced tamari. Slice the beef, serve with the veggies in shallow bowls, lots of sauce and bread for dipping. Hot English mustard goes with this well, a piece of beef, a touch of mustard, a smear of mash, a bit of green stuff....yum. Eat.
  22. Thai Massaman curry with beef. Served with jasmine rice, cucumber sambal and roti bread for dunking. I use skirt steak for this, partially frozen, then cut on a 45 degree angle into thin slices. Once they're completely defrosted, I toss the slices into a plastic bag with a little ground cinnamon and Garam masala, then flash fry in batches and remove to a plate. I stir fry slivered onion and crushed garlic until soft, add massaman curry paste and fry until fragrant, add tamarind paste, coconut milk, beef stock and chunks of potato. For something different, I use a mix of regular and sweet potatoes. Season with a little fish sauce and brown sugar, then simmer until potatoes are tender. Add the beef to heat through for two minutes only, scatter in torn basil leaves and sprinkle on chopped peanuts. I serve coriander on the side. Meanwhile I've steamed jasmine rice, and made a dish of diced cucumber with red chilli in a rice wine vinegar & sugar mix. Fry rotis with a smear of ghee. Eat.
  23. Ha ha, that's so funny, I do the same. Mine is also second generation Italian, and bolognaise is the cure all remedy.
  24. Chicken, bacon and veggie pie topped with avocado and cheese. #Leftover roast chicken idea number 101. Served with "not just potato" mash, fresh tomato relish and rocket leaves. I make a pie filling using tiny diced onion, celery and carrot, all sautéed slowly in butter until soft. Season with pepper, turn up the heat and add a diced rasher of bacon. When it's browned add flour and stir for a few minutes until the flour coats everything and starts to brown. Add chicken stock, the shredded roast chicken, some diced broccoli and chopped thyme, stir until thickened and tasty ! Cool. I spray a 21 cm pie tin with oil spray and line with shortcrust pastry, prick with a fork then blind bake (using dried beans) in a hot oven about 10 minutes. I use the same soy beans over and over for blind baking, they're labeled clearly so I don't try to add them to soup, lol. I seed, peel and slice an avocado and grate some cheddar cheese. Remove the baking beans, cool pastry slightly then add the chicken filling to come part way up the side, smooth the filling, then on top lay the sliced avocado and a sprinkle of grated cheddar. Grind on fresh pepper and pop it back into the oven until cheese is melted and browned. Meanwhile, I boil potatoes adding chopped shredded cabbage in the last five minutes, then mash it all with butter, milk and horseradish cream. For the tomato relish, I fry finely chopped onion plus grated ginger in olive oil, when soft, I add canned chopped tomatoes, sugar, balsamic vinegar and simmer until thick. Rocket leaves are sprinkled with a little salt, pepper, garlic oil and balsamic vinegar. I serve in shallow bowls with the mash, relish and leaves alongside. Eat.
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