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Take A Pic Of Your Dinner!

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Brotein fix disguised as family lunch suitable for all. Just having to pace myself so I don't get bored of them :)

I think there was a small potato sliced thinly and thrown in as well. Mushrooms go in if they are present.
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It was literally just a big pre packaged cut of premarinated pork for £6 which I (re)marinated in some chipotle salsa hot sauce I have, seasoned it with some salt and pepper and possibly paprika I can't remember and then I shoved the whole thing into the frying pan, adding oil as it disappeared. It was quite messy and eventually instead of finishing in the oven I sliced it and then seared again to get the meat cooked inside. Then added sauce to taste, as everything I make has to be pretty mild so we can all eat it.
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Medium rare popeseye steak, simple salad with olive oil, honey, sushi vinegar and S&P dressing, Gouda, cream cheese-stuffed cherry peppers and boiled new potatoes. Was nice and zingy.

[attachment=34117:zzzzsteak1 (Medium).jpg]
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This is my go at moosegrinder's BBQ chicken. I had it on a bed of cheesy mash instead of with wedges, as my girlfriend wanted sausage and mash so it was easier to cook both meals that way.

[img]http://img72.imageshack.us/img72/5790/img0851za.jpg[/img]

It was lovely but the bacon got a bit tough. I think that's because it was defrosted before cooking though - fresh bacon I reckon would fare better.
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Aye, I reckon so. I used streaky for the missuses because she prefers that, fresh is deffo better.
Cheesy mash sounds fucking genius though, spesh with some garlic and herbs in it. Oh fuck, now I'm salivating.
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I put some ground garlic and mixed herbs between the bacon and chicken. :) Gave a nice zing outside of the BBQ sauce.
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Some meals from the weekend.

Pork ribs with a spicy, sticky glaze (cayenne, Tabasco, honey, brown sugar, ketchup, bbq sauce)

[attachment=34375:2012-06-30 13.41.06.jpg]

Trout fillets with ratatouille

[attachment=34373:2012-06-30 19.27.57.jpg]

5-hour roasted breast of lamb with cous cous, leftover ratatouille with green beans, garlic mushrooms, and olives.

[attachment=34374:2012-07-01 18.48.06.jpg]
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I had some burgers left over from the weekend, so I cooked them up tonight in as healthy way as I could manage. Gem lettuce, homemade kimchi, diced olive and tomato, a fried quail's egg, and then the burger.

[img]http://farm9.staticflickr.com/8147/7488932024_1cd9e0cf60_z.jpg[/img]
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Sounds great, Craster. Tonight we had roast sirloin of beef, nice roasted chantenay carrots, portobello mushrooms and parsnips.

[attachment=34401:zzzzsirloin1 (Medium).jpg]
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[sharedmedia=core:attachments:34532]

Cross post from the Paleo thread but I made this tonight. I could eat it all over again, it was yummy!
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Only managed to grab some corned beef for lunch so had to have about a pound of very slow roasted pork shoulder, big piece of crackling, and huge pile of Spring greens, roast carrots and parsnips for dinner. I don't even know what Spring greens are but they were great.

[attachment=34575:zzzzslowroast (Medium).jpg]
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Some shots from my recent holiday to Italy. The first shots are from a brilliant meal I ate at [url="http://www.slowtrav.com/italy/restaurants/review.asp?n=hosteria+giusti&s=modena"]Hosteria Giusti[/url],

[img]http://i.imgur.com/IzdnHh.jpg[/img]

[img]http://i.imgur.com/PIBkYh.jpg[/img]

[img]http://i.imgur.com/99tVEh.jpg[/img]

[img]http://i.imgur.com/QbFr1h.jpg[/img]

[img]http://i.imgur.com/qLr4Qh.jpg[/img]

[img]http://i.imgur.com/L1q8Yh.jpg[/img]

[img]http://i.imgur.com/5c8ach.jpg[/img]

[img]http://i.imgur.com/4osuCh.jpg[/img]

[img]http://i.imgur.com/HeWHph.jpg[/img]

[img]http://i.imgur.com/qbgWqh.jpg[/img]

[img]http://i.imgur.com/VkeYph.jpg[/img]

[img]http://i.imgur.com/EhugJh.jpg[/img]
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I'm doing a lasagne for the flat tomorrow. Stage 1: bechamel sauce and ragu preparation.

[IMG]http://img.photobucket.com/albums/v254/Spacehost/2012-07-17233611.jpg[/IMG]
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[IMG]http://img.photobucket.com/albums/v254/Spacehost/CameraZOOM-20120718200833381.jpg[/IMG]

Sorry for the poor photo. Turned out to be one of the best lasagna I've ever had. I'll post the recipe later.
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Pulled pork seems to be a big favourite.

I usually follow the recipe/method of searing a shoulder of pork with the fat trimmed off - this is after 24 hours in the fridge with lovely marinades and then slow cooking for about 8 hours. I tried something different. No seasoning at all, cooked in the slow cooker on low for 14 hours just in half a pint of water. Then covered in a little barbecue sauce (ketchup,water, smoked paprika, lemon and a small amount of chilli powder) and cooked in the oven just to crisp up the edges for twenty minutes. It's pretty nice.

Just out of the slow cooker and covered in the sauce
[img]http://oi50.tinypic.com/2ia94c8.jpg[/img]
Out of the oven
[img]http://oi46.tinypic.com/2m6aohv.jpg[/img]
Served (I like people to have fun and pull their own)
[img]http://oi48.tinypic.com/6gj1ps.jpg[/img]

As I've not used the marinade in the stock in the slow cooker, I am left with some amazing pork stock. I'm making that into onion gravy right now and we'll be having bangers, mash, mushy peas and yorkshire puddings tomorrow.

We're off to Peppa Pig land on Wednesday with the kids... this is my build up to that :)
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I tried to make a McDonalds type burger on Saturday for lunch. It tasted like a BigMac, but I think I used a bit too much meat, it just didn't have that cardboard flavour.

[img]http://img39.imageshack.us/img39/2140/jimmac.jpg[/img]

It was a nice experiment, and the sauce worked well, which in future will be used on real burgers. I couldn't remember if Big Mac's had one or two slices of cheese.

[img]http://img225.imageshack.us/img225/3756/jimmac2.jpg[/img]
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The official recipe is mayo, sweet pickle relish, and American yellow mustard in equal (ish) amounts. Plus onion powder, garlic powder, paprika and a lug of white wine vinegar.

I couldn't find sweet pickle relish so I just used a smooth piccalilli, which worked fine. I did however use a little less as it's quite a strong flavour. It was then just a matter of balancing the flavours.

All the other ingredients were easy. The burger was minced beef with a bit of S&P. Then just gherkins, onions, the shittest plastic cheese you can find, an iceberg lettuce and some naff seeded buns.
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Take a gander at this, the Executive Chef from McDonalds showing you how to make the sauce:

[url="http://www.youtube.com/watch?feature=player_embedded&v=rcu4Bj3xEyI"]http://www.youtube.com/watch?feature=player_embedded&v=rcu4Bj3xEyI[/url]
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This is the 'Mcdonalds' burger sauce recipe we use, instead of dill pickle relish I use sainsburies dill & mustard sauce (in a jar from pickles section) and instead of sweet pickle relish I use finely chopped gherkin and a bit of sugar, dried minced onion - onion powder, miracle whip - mayo mixed with salad cream:

[font=arial, sans-serif][size=3]
[list]
[*]1/4 cup salad dressing (like Miracle Whip®)
[*]1/4 cup mayonnaise
[*]3 tbsp French salad dressing
[*]1/2 tbsp sweet pickle relish
[*]1 1/2 tbsp dill pickle relish
[*]1 tsp sugar
[*]1 tsp dried, minced onion
[*]1 tsp white vinegar
[*]1 tsp ketchup
[*]1/8 tsp salt
[/list]
[b] Preparation:[/b]

[color=#333333][font=verdana][size=3][left][list]
[*]Mix all ingredients, and stir well in a small container.

[*]Microwave on high for 25 seconds, and stir well again.

[*]Cover, and refrigerate at least 1 hour before serving.
[/list][/left][/size][/font][/color][/size][/font]
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