What is/was for dinner?

[ct2k7]

That sounds absolutely delicious; reading it, my mouth is watering.




Looks lovely; what recipe did you use? Anything unusual or interesting in the ingredients?

Thanks,

Basically:

* Fry onions with chilli (I like the flavour of scotch bonnets)
* Add 2 heaped table spoon of curry power (any will do)
* Add 1 can of chopped tomato
* Add 2 more heaped tbsp curry powder
* Add a few bay leaves
* Add 2 tbsp Kashmiri Masala paste (optional)
* Add chicken
* Add 1 cup of water if necessary
* Leave to simmer and let the chicken cook for 30 mins
* Add some cornflour to thicken it up (optional)
* Add chopped coriander and stir in

It's a recipe my mum taught me and she still uses to date. The quality depends on the curry powder

 

[Scepticalscribe]

Thanks,

Basically:

* Fry onions with chilli (I like the flavour of scotch bonnets)
* Add 2 heaped table spoon of curry power (any will do)
* Add 1 can of chopped tomato
* Add 2 more heaped tbsp curry powder
* Add a few bay leaves
* Add 2 tbsp Kashmiri Masala paste (optional)
* Add chicken
* Add 1 cup of water if necessary
* Leave to simmer and let the chicken cook for 30 mins
* Add some cornflour to thicken it up (optional)
* Add chopped coriander and stir in

It's a recipe my mum taught me and she still uses to date. The quality depends on the curry powder

Thank you for sharing this recipe - it sounds delicious, and I love a good curry recipe.

No garlic? No ginger?

A Sikh whom I knew over twenty years ago taught me his granny's recipe which included garlic, ginger, curry paste, chilli, coriander and tumeric (with the added, thoughtful, warning; "don't wear a white shirt while you are cooking this").

 

[D.T.]

* Fry onions with chilli (I like the flavour of scotch bonnets)

Holy smokes, those peppers aren't for amateurs

 

[LizKat]

Holy smokes, those peppers aren't for amateurs

LOL if you look closely at the plate, notice all that rice.... "it's not just a decoration."

 

[ct2k7]

Thank you for sharing this recipe - it sounds delicious, and I love a good curry recipe.

No garlic? No ginger?

A Sikh whom I knew over twenty years ago taught me his granny's recipe which included garlic, ginger, curry paste, chilli, coriander and numeric (with the added, thoughtful, warning; "don't wear a white shirt while you are cooking this").

thought I was missing something, garlic and ginger paste (1-2 tsp)
[automerge]1587740575[/automerge]

Holy smokes, those peppers aren't for amateurs

LOL if you look closely at the plate, notice all that rice.... "it's not just a decoration."

I used 3 scotch bonnets but because they were frozen, they’ve lost their heat, which was a bit sad.

... on the rice, that’s 100g

 

[Scepticalscribe]

A Spanish recipe: Beans with ajoarriero, a recipe I adapted somewhat from a recipe found in a book by Miriam González Durántez.

The recipe calls for potatoes, carrots and green beans to be steamed or boiled (and then, drained); separately, garlic is sautéed, and a sauce prepared.

My amendments - or adaptations - took the form of doubling the garlic (sliced thinly, I used five fat cloves of garlic, thinly sliced, rather than the two the recipe suggested), and adding a very finely diced and sliced onion, which I sautéed in olive oil, which was nowhere mentioned in the original recipe.

The green beans I used came from a large jar of Spanish green beans, rather than fresh beans.

So, steamed/boiled vegetables, sautéed garlic and finely diced onion; a teaspoon (large) of pimentón (smoked, sweet, Spanish paprika), added to the softened onion and garlic, and sautéed for a further minute or so.

Then, the original recipe called for a few tablespoons of red wine vinegar to be added to the pan, plus a few tablespoons of water; I didn't have red wine vinegar, but I did have genuine Spanish cider vinegar, so a few tablespoons of that was added to the pan, plus a little water, and allowed bubble and simmer away for two or three minutes.

At this point, the steamed/or boiled vegetables are added to the pan, and let heat together for a further few minutes; add sea salt and black pepper. Serve.

 

[D.T.]

That sounds absolutely delicious; reading it, my mouth is watering.

Oh my! I realize it's just bean (and ham) soup, but it exceeded my wildest expectations (having made it over the years ...)/

I guess it was the ham this time, the broth has a nice rich mix of flavors, ham, salty, the different dry seasonings (the turmeric gave it a nice tint), and it also an amazing undercurrent of cloves, cinnamon, allspice, it's just nuts. Took it out of the fridge late morning, and scrapped off the fats that had become solid on the top - then onto the stove where it's been simmering today for dinner - the wife is making a jalapeno, cheese cornbread to go with it (I love to put a chunk in a bowl, ladle over the soup, let it soak up the goodness). There must be like 2 lbs of ham, we had quite a bit left over on the bone, it was close to 11 lbs for just the three of us.

I don't know if does any justice to it ...

[automerge]1587756633[/automerge]
Hahaha, I notice some of the beans (there's 15 different varieties!) have disappeared into the murky depths of the broth

Oh little lentils, where did you go?

 

[LizKat]

Mmmm... I love multi-bean soups and chili concoctions.

When i make the US Senate's version of bean soup I put enough diced up ham in it to make anyone think that no one showed up at some dinner I'd previously scheduled. Weird because sometimes I'll make split pea soup and not even have any leftover ham or any salt pork or ham steak, ham hocks, nada! to put into it (my solution there is a little garlic and lots of onion, carrot, black pepper). But for the navy bean soup I always chock it full of some kind of pork and then also usually add another kind of bean as well, pintos or little red ones etc.

Anyway great photo and that soup there looks righteous to me.

 

[Scepticalscribe]

Oh my! I realize it's just bean (and ham) soup, but it exceeded my wildest expectations (having made it over the years ...)/

I guess it was the ham this time, the broth has a nice rich mix of flavors, ham, salty, the different dry seasonings (the turmeric gave it a nice tint), and it also an amazing undercurrent of cloves, cinnamon, allspice, it's just nuts. Took it out of the fridge late morning, and scrapped off the fats that had become solid on the top - then onto the stove where it's been simmering today for dinner - the wife is making a jalapeno, cheese cornbread to go with it (I love to put a chunk in a bowl, ladle over the soup, let it soak up the goodness). There must be like 2 lbs of ham, we had quite a bit left over on the bone, it was close to 11 lbs for just the three of us.

I don't know if does any justice to it ...

View attachment 908944
[automerge]1587756633[/automerge]
Hahaha, I notice some of the beans (there's 15 different varieties!) have disappeared into the murky depths of the broth

Oh little lentils, where did you go?

I have no doubt that it was the ham; in fact, ham bones (or - when I can persuade the cheesemonger's to allow me the bone from a Parma or Serrano ham, I will use that to prepare a tasty broth or soup, or stock) add a marvellous flavour to a dish.

And, @LizKat, above, is absolutely right: There is nothing that a sufficient quantity (sufficient = lots) of onions, garlic, carrots and black pepper (and perhaps celery) cannot add to a soup.

Re lentils, and lentils disappearing, have you ever tried (or come across) Turkish lentil soup?

A smooth soup, (the lentils have met a food processor of some description) but absolutely delicious.

 

[ct2k7]

Turkish lentil soup sounds delicious

 

[LizKat]

Re lentils, and lentils disappearing, have you ever tried (or come across) Turkish lentil soup?

A smooth soup, (the lentils have met a food processor of some description) but absolutely delicious.

Oh wow, there's a Turkish place up in Ithaca that I sure hope will have made it through the lockdowns, their menu was always worth another trip to sample... including their soups and a lentil one, yes. Red lentils, cumin, garlic, onion, some tomato underpinnnings, maybe some cayenne... not spiced too much towards fiery but just delicious.

A Turkish place closer to here has been offering takeout service of at least some items during the lockdowns so I hope they are able to resume regular dining service as things ease back towards normal. They have a little courtyard dining option during the warmer weather which has always been fun, it's set back behind the restaurant so seems very pastoral, not like average sidewalk-cafe dining.

 

[D.T.]

Re lentils, and lentils disappearing, have you ever tried (or come across) Turkish lentil soup?

A smooth soup, (the lentils have met a food processor of some description) but absolutely delicious.

Sounds delicious! So is it like split pea soup? Not sure if that's mostly in the US, but it's a blended/creamy green pea soup, kind of sounds like what you're describing.

Lentils always make me chuckle, just because of The Young Ones (British) TV show (I'm a huge fan), and Neil, the resident "long hair" always making lentils for them, being broke college students

 

[Scepticalscribe]

Oh wow, there's a Turkish place up in Ithaca that I sure hope will have made it through the lockdowns, their menu was always worth another trip to sample... including their soups and a lentil one, yes. Red lentils, cumin, garlic, onion, some tomato underpinnnings, maybe some cayenne... not spiced too much towards fiery but just delicious.

A Turkish place closer to here has been offering takeout service of at least some items during the lockdowns so I hope they are able to resume regular dining service as things ease back towards normal. They have a little courtyard dining option during the warmer weather which has always been fun, it's set back behind the restaurant so seems very pastoral, not like average sidewalk-cafe dining.

That sounds a wonderful place.

Lentils, garlic, cumin, noon, something tomato, yes, possibly cayenne, I have had stunning lentil soups in Istanbul, and elsewhere - the sort that don't look much, but have an absolutely amazing aroma, and taste simply divine.

My rule of thumb with any Turkish restaurant is to have their lentil soup - it is always superb - and then, explore the rest of the menu.

Oddly enough, it is (along with Indian cuisine) one of the few cuisines that you can cheerfully recommend to vegetarians, as you know that they, too, will find something (such as lentil soup) to tickle their palate and take their fancy.

 

[Mellofello808]

GF made Chicken Scallopini

All this lentil talk is making me tempted to make the dried Dal I have in the cupboard.

I just cracked my jar of ghee last week.

 

[Scepticalscribe]

Turkish lentil soup sounds delicious

It is.

Actually, it is almost addictive.

Sounds delicious! So is it like split pea soup? Not sure if that's mostly in the US, but it's a blended/creamy green pea soup, kind of sounds like what you're describing.

Not sure what they do to blend or puree the lentils...

However, by way of recommendation, all I can say is (as with Asian hot and sour soups, which I love), whenever I see Turkish lentil soup on a menu, I simply order it, immediately, and instantly - the Turks serve it with amazing bread - and then contemplate what else should be ordered while studying the rest of the menu.

 

[Apple fanboy]

Sausage and beans on toast.

 

[Scepticalscribe]

Sausage and beans on toast.

Real, authentic, genuine, sausages?

 

[Apple fanboy]

Real, authentic, genuine, sausages?

Chicken ones.

 

[Scepticalscribe]

Chicken ones.

Hope you enjoyed them.

 

[Apple fanboy]

Hope you enjoyed them.

Nice enough. Mrs AFB wasn’t eating so I had to fend for myself.

 

[0388631]

I had sausages from the butchers earlier this week. Delicious. Sausages, eggs, bacon, bran muffin, fruit salad and four cups of coffee.

Oh my! I realize it's just bean (and ham) soup, but it exceeded my wildest expectations (having made it over the years ...)/

I guess it was the ham this time, the broth has a nice rich mix of flavors, ham, salty, the different dry seasonings (the turmeric gave it a nice tint), and it also an amazing undercurrent of cloves, cinnamon, allspice, it's just nuts. Took it out of the fridge late morning, and scrapped off the fats that had become solid on the top - then onto the stove where it's been simmering today for dinner - the wife is making a jalapeno, cheese cornbread to go with it (I love to put a chunk in a bowl, ladle over the soup, let it soak up the goodness). There must be like 2 lbs of ham, we had quite a bit left over on the bone, it was close to 11 lbs for just the three of us.

I don't know if does any justice to it ...

View attachment 908944
[automerge]1587756633[/automerge]
Hahaha, I notice some of the beans (there's 15 different varieties!) have disappeared into the murky depths of the broth

Oh little lentils, where did you go?

Made something like this last summer. Skimmed the fat off so it was all broth, beans and ham. Served with chilis and lot of fresh lemon juice. Served chilled. Didn't use the spices you used, though.

 

[dannyyankou]

Tonight was a London broil roast with new potatoes, carrots, and onions.

 

[TiggrToo]

Pepper steak, tri-colored carrots and a loaded potato; takeout from a local Winery. Most excellent!

 

[Gutwrench]

 

[TiggrToo]

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Looks like a veritable dogs dinner. Guessing it tasted good!