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Dinner 2024

liuzhou

By liuzhou
in Cooking

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Dejah

Dejah

Posted
Posted

Have had this jar of Za'atar hiding in my pantry for some time. Rubbed it under the skin and on the skin of a spatchcock chicken with some stuffing underneath. Roasted in the oven, and the stuffing was great with all the juice and spices.  We had some of the cranberry apple orange chutney that I made.                  

                                                                         ZaatarRoastChicken4233.jpg.800756caa07f203d75c10c0fb946e6f9.jpg       

 

                                                                        ZaatarRoastCHicken4237.jpg.0a6e570809f1a3f9e7e6a55c12a74c21.jpg 

 

A good friend has had a couple of falls, so I cooked supper for her and her husband. Made enough to feed the two of us as well. A favourite of theirs is Sesame Chicken. I obliged.

           

                                                                        SesameChicken4247.jpg.491d8db5761be54767bba6440e6167be.jpg

 

Also did up some mixed vegetables with shrimp as well as Jasmine rice

 

                                                                ShrimpVeg4242.jpg.5710e8de6984aa276167b08f73b5e8ed.jpg

 

Just got our supply of pickerel today, so it was Fish'n'Chips day!  As usual, we had curry gravy for the chips and malt vinegar for the fish.

 

                                                                        FishCHips_4257.jpg.39a7298a72fa10bffeed9178d751ccba.jpg

 

                                                   

                                                     

  • Like 21
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Dejah

www.hillmanweb.com

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Last night.

 

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Pork tenderloin, marinated in olive oil, juice of a lemon, crushed coriander seeds, black olives, chilli, salt. Drained and fried the pork then 'braised' briefly in the marinade. Added coriander leaf less than a minute before serving. Served with a simple tomato and red onion salad dressed with olive oil and black pepper - and rice.

 

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Edited by liuzhou (log)
  • Like 15

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted
14 hours ago, Honkman said:

Shepherd’s Pie - ground beef, carrots, peas, onion, garlic, tomato paste, thyme, Worcestershire sauce, flour, chicken broth and obviously topped with mashed potatoes made with russets, milk, egg and melted butter

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Such a perfect surface pattern browning 🤗

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Dejah

Dejah

Posted
Posted

Found watercress at the store yesterday. I've been eating the tender tips in salad and to sub in for lettuce in sandwiches. Love the fresh crunch and the bite.

With the larger stalks, I made Watercress soup with pork bones.

 

                                                                   Watercresssoup4280.jpg.e17fed0e4900bff256e05dd66ee8c279.jpg 

 

Main was Seafood Paella and Taylor Farms Chopped Salad with addition of cukes and fresh blueberries.

 

                                                                  Paella4281.jpg.4d19238eb44c08eec6e0082bd014524e.jpg

 

                                                                  ChoppedSalad4286.jpg.ed72c2c0bcb5b9ce1f5881fe3e4e37dc.jpg         

 

                                                                    
 

  • Like 15
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Dejah

www.hillmanweb.com

Honkman

Honkman

Posted
Posted

Stew with kale, pinto and great Northern beans, carrots, bacon, celery, onion, garlic, jalapeno, bay leaf, tomato paste, parsley, cider vinegar and vegetable broth. Served with avocado and sour cream.

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  • Like 12
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Two Foodies - One Journey
Neely

Neely

Posted
Posted

 

We been so busy back and forth working on our little holiday home that buying fresh food and cooking has been really neglected.

Not having shopped for a while and forgetting about deliveries, I’ve been ’cooking’ out of fridge and pantry. 
 

Below was a combination quinoa and lentil stir fry with silver beet from the garden

A9A20C5A-D4B2-4D94-8F6D-D097D989E40E.jpeg.c844e0f4c876f8206066723ce56eba7c.jpeg

 

Below was jarred pickle herrings

 

29E9DB0F-8B92-4D84-9D8E-90F2FCF6B9BC.jpeg.6162777b5b6af239ad7694608773d1e3.jpeg
 

And below was the amusing quinoa fritters with chilli and garlic mayo

EF81E426-E6DC-4730-AE83-65349B6DC0B1.jpeg.7a03faf050e84396034a47132c0da6e0.jpeg


I can’t say that I greatly enjoyed any of these meals… which is kind of sad. 

  • Like 7
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Norm Matthews

Norm Matthews

Posted
Posted (edited)

Charlie asked if I would make rice cake soup.  I had not made it before but it didn't look complicated like some Korean food can be. I already had some ox bone soup in the freezer but this recipe just used water so that is how I did it.  Mine was not as pretty as the picture but Charlie said his mom never added the garnishes.

IMG_1554.jpg

Edited by Norm Matthews (log)
  • Like 9

http://normmatthews.blogspot.com/

Neely

Neely

Posted
Posted

Looks very good AnnT

 

Now this meal was better than the last few. The fish is Barramundi found in Northern Australia waters also SEAsia and across to India. Good fish shops sometimes have it fresh but mostly thawed from frozen.  Mashed potato combined with cauliflower mash and zucchini.

 

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  • Like 11
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haresfur

haresfur

Posted
Posted

Baked Chicken katsu curry and smashed cucumber salad. I made chili oil for the salad using Korean-style flakes (from China) so it was not very spicy but the flavour is decent. Salad was on a bed of lettuce that needed to be used up. The curry was from a previous meal and rescued from the freezer. Manageable but better not frozen and thawed. Served on brown rice. Sorry about the messy counter top.

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  • Like 9
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It's almost never bad to feed someone.

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
15 minutes ago, Neely said:

The fish is Barramundi found in Northern Australia waters also SEAsia and across to India.

 

 

I occasionally see barramundi here in southern China, too. (I’m just above the border with Vietnam, so sometimes classified informally as SE Asia).

 

It is indeed a fine fish. Whether the fish is fresh or frozen and defrosted, I’m not sure. The name in Mandarin Chinese is 金目鲈 (jīn mù lú), literally ‘golden eye bass’ or 尖吻鲈 (jiān wěn lú), lit. ‘pointed snout bass’.

 

I only bought it once and made fish and chips. Happy mouth! Must look out for it again.

 

Barramundi.thumb.jpg.50b1c4c455c47bd78c6cd7ffac971022.jpg

 

 

  • Like 2

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liuzhou

liuzhou

Posted
  • Topic Starter
Posted
20 minutes ago, haresfur said:

Early in the Australia & New Zealand forum fish and chips topic, barramundi was compared to eating a dishcloth. I have heard that wild barra is much better than farmed.

 

Must have been a tasty dishcloth. I and the friend who shared it were well happy.

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liamsaunt

liamsaunt

Posted
Posted

Some quick dinners.  Sunday we had rigatoni with turkey meatballs

 

rigatoniwithmeatballs.thumb.jpg.66425f202bfc2f575b9d7ef17b0a702c.jpg

 

 

Monday we had a runny brie with salad and baguette

 

brieandsalad.thumb.jpg.20e7eabf57136e14274fd975cd4b1c5c.jpg

 

 

And last night I made a vegan version of kimchi fried rice

 

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  • Like 14
  • Delicious 1
Captain

Captain

Posted
Posted

Yearling schnitzel, steamed potatoes, peas and stroganoff mushrooms.

IMG_20240410_191704.thumb.jpg.77d86ec5206e533e96d7980695e33808.jpg 

  • Like 12
  • Delicious 4
rotuts

rotuts

Posted
Posted (edited)

@Captain

 

that looks delicious

 

have never thought of stroganoff mushrooms.

 

thank you for the idea

 

pleased you leave the skin on  potatoes.

 

 

Edited by rotuts (log)
  • Like 3
liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

Pan fried chicken breast with black boletes, garlic, chives and coriander leaf. Had too many noodles for lunch so skipped the carbs with dinner (unless beer counts).

 

chickenboletes.thumb.jpg.1eda26aaa54b9d31c29d6f6c771f17bc.jpg

 

 

 

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

RWood

RWood

Posted
Posted

Made a salad and ranch dressing, then fried some enoki mushrooms like I fry chicken. Didn’t taste any different 🤷‍♀️

IMG_5054.jpeg

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rotuts

rotuts

Posted
Posted (edited)

to me , enoki mushrooms have almost no taste whatsoever 

 

pure decoration

Edited by rotuts (log)
RWood

RWood

Posted
Posted
12 minutes ago, rotuts said:

to me , enoki mushrooms have almost no taste whatsoever 

 

pure decoration

Yeah, they just tasted like chicken coating.

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