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What is/was for dinner?
- Thread starter Gutwrench
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Cranberry Jalapeno meatballs sub, with peppers and onions. Glazed with fresh pineapple pepper jam, and stock reduction,. Paired with a nice brie cheese.
Spiced it up a bit with some Peri Peri sauce.
Sweet, spicy, and funky flavors.
Delicious.
Spiced it up a bit with some Peri Peri sauce.
Sweet, spicy, and funky flavors.
Delicious.
That looks amazing.Cranberry Jalapeno meatballs sub, with peppers and onions. Glazed with fresh pineapple pepper jam, and stock reduction,. Paired with a nice brie cheese.
Spiced it up a bit with some Peri Peri sauce.
Sweet, spicy, and funky flavors.
Delicious.
And mouth-watering.
And absolutely delicious.
Care to share the recipe?
A tweaked (actually, a very tweaked) version of a Hairy Bikers' recipe, which was their Cumberland Sausage, Chicken and Squash Tray Bake.
My tweaks were, firstly: Italian chilli and fennel sausage instead of Cumberland sausage, (because that was what was available in my fridge); sweet potato instead of squash (because that was what I had to hand); beer (German) instead of red wine (because I thought it would be interesting to see how it worked - however, as it happens, I do have plenty of both beer and wine), lots of garlic (not in the original recipe), and cherry tomatoes in lieu of mushrooms (because I had plenty of the former to use up, and none of the latter to hand).
Method: A roasting tin, drizzled with olive oil; sausages and chicken thighs (skin and bone attached, because that is where the flavour lies, and seasoned with sea salt and black pepper), placed in the roasting tin; a few onions roughly chopped and added; a few sweet potatoes peeled and roughly chopped and added; the lot drizzled with more olive oil, and seasoned with sea salt and freshly ground black pepper, and a generous amount of thyme, stripped from its sprigs. Simply because I like garlic, around eight fat cloves were peeled and sliced (roughly) and tucked under the chicken, sausages, onions, and sweet potato.
Some chicken stock was next added, followed by some German beer, and the lot found its way into a pre-heated oven (180C) where it will spend around half an hour before I remove it, add the chopped cherry tomatoes, some chilli flakes, check the seasoning, - and liquid - before returning it to the oven for a further half an hour or so before serving.
My tweaks were, firstly: Italian chilli and fennel sausage instead of Cumberland sausage, (because that was what was available in my fridge); sweet potato instead of squash (because that was what I had to hand); beer (German) instead of red wine (because I thought it would be interesting to see how it worked - however, as it happens, I do have plenty of both beer and wine), lots of garlic (not in the original recipe), and cherry tomatoes in lieu of mushrooms (because I had plenty of the former to use up, and none of the latter to hand).
Method: A roasting tin, drizzled with olive oil; sausages and chicken thighs (skin and bone attached, because that is where the flavour lies, and seasoned with sea salt and black pepper), placed in the roasting tin; a few onions roughly chopped and added; a few sweet potatoes peeled and roughly chopped and added; the lot drizzled with more olive oil, and seasoned with sea salt and freshly ground black pepper, and a generous amount of thyme, stripped from its sprigs. Simply because I like garlic, around eight fat cloves were peeled and sliced (roughly) and tucked under the chicken, sausages, onions, and sweet potato.
Some chicken stock was next added, followed by some German beer, and the lot found its way into a pre-heated oven (180C) where it will spend around half an hour before I remove it, add the chopped cherry tomatoes, some chilli flakes, check the seasoning, - and liquid - before returning it to the oven for a further half an hour or so before serving.
Delicious, though I say so, myself.
Dessert was roasted apple (cooking apples, I love their tart flavour), and a (wonderfully seasonal) quince, peeled and sliced, along with the grated rind of a lemon and the grated rind of an orange, organic brown sugar (soft, light, Muscovado organic brown sugar), several cloves, and - rather than water - the juice of the (squeezed) lemon and the (squeezed) orange; dabs of butter on the top of the dish.
Bought some fresh noodles today - the kind of rice noodles used in Singapore noodles - and currently perusing recipes for tomorrow.
Actually, Indonesian noodle recipes are what have been drawing my eye this evening.
Pasta Carbonara (home-made).
Egg yolks (organic, free range), grated Pecorino Romano cheese, guanciale, some ladles of pasta cooking liquid, pasta, and a heretical dessertspoon or two of double cream.
Egg yolks (organic, free range), grated Pecorino Romano cheese, guanciale, some ladles of pasta cooking liquid, pasta, and a heretical dessertspoon or two of double cream.
Sautéed eggs (organic, free range eggs), - sautéed in olive oil, with a soft yolk and a set white (what Our Transatlantic Cousins describe - I think - as eggs "sunny side up"), with cherry tomatoes (seasoned with sea salt and black pepper) also sautéed in olive oil.
Simple, yet delicious.
Simple, yet delicious.
Dinner this evening:
Sautéed (and seasoned) chicken (organic, free range) thighs (with skin and bone attached), in a mix of olive oil and butter, to which were added roughly chopped (organic) leeks, and around ten cloves of garlic; the garlic had been briefly parboiled, then peeled and added to the large chicken and leek sauté pan, the lot allowed to sauté together for a while, until the chicken was nice and golden.
Stock (in which roughly peeled and chopped (organic) carrots and parsnips had been parboiled), was added to the chicken, leek and garlic pan, and so was a generous quantity of double cream, and these were allowed to simmer away together until cooked.
This was served with (organic) carrots and parsnips, and organic cavolo nero.
The carrots and parsnips were peeled, roughly chopped and parboiled in stock (which was reserved).
Then, they were put into a dish - where olive oil, and sprigs of thyme, and rosemary awaited them - and further drizzled in olive oil, and roasted in a warm (pre-heated) oven for around 40 minutes.
The cavolo nero was finely chopped, added to butter, (in a saucepan), to which thyme (the leaves stripped from the stems of the sprigs), a little freshly ground sea salt, some freshly ground black pepper, and the grated rind of a lemon, were all added, and allowed to cook down; a little - a few ladles - of the reserved stock was then added, and the lot was allowed to cook for around a further 15 minutes.
A tasty - and warming - winter's repast.
Sautéed (and seasoned) chicken (organic, free range) thighs (with skin and bone attached), in a mix of olive oil and butter, to which were added roughly chopped (organic) leeks, and around ten cloves of garlic; the garlic had been briefly parboiled, then peeled and added to the large chicken and leek sauté pan, the lot allowed to sauté together for a while, until the chicken was nice and golden.
Stock (in which roughly peeled and chopped (organic) carrots and parsnips had been parboiled), was added to the chicken, leek and garlic pan, and so was a generous quantity of double cream, and these were allowed to simmer away together until cooked.
This was served with (organic) carrots and parsnips, and organic cavolo nero.
The carrots and parsnips were peeled, roughly chopped and parboiled in stock (which was reserved).
Then, they were put into a dish - where olive oil, and sprigs of thyme, and rosemary awaited them - and further drizzled in olive oil, and roasted in a warm (pre-heated) oven for around 40 minutes.
The cavolo nero was finely chopped, added to butter, (in a saucepan), to which thyme (the leaves stripped from the stems of the sprigs), a little freshly ground sea salt, some freshly ground black pepper, and the grated rind of a lemon, were all added, and allowed to cook down; a little - a few ladles - of the reserved stock was then added, and the lot was allowed to cook for around a further 15 minutes.
A tasty - and warming - winter's repast.
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My version of Pasta alla Norma featured - was prepared - for dinner this evening.
This was as follows: Roasted (roasted, in olive oil, - aubergines are very greedy with olive oil - rather than deep fried), roughly chopped (organic) aubergines (eggplant), roasted in a preheated oven for around 40-50 minutes.
These were added to my own homemade tomato sauce.
The tomato sauce comprised a tin of San Marzano peeled tomatoes - which I chopped and mashed and squeezed and seasoned with freshly ground sea salt, freshly ground black pepper - both in generous quantities - and a little organic brown sugar, cooked down for around 30-40 minutes, actually, closer to 50 minutes, which, in turn, had been added to a finely diced (organic) onion, and around ten fine, fat, cloves of finely sliced (organic) garlic, which had been sautéed over a low heat in olive oil until well softened.
Cooked pasta, (and some - a few ladles - of the pasta cooking liquid) was then added, as was some freshly grated Pecorino Romano (as I don't have the recommended salty and hard Ricotta). The, just before serving (and before adding some of the grated Pecorino Romano cheese to taste), I drizzled the dish with a little olive oil.
Rather tasty.
This was as follows: Roasted (roasted, in olive oil, - aubergines are very greedy with olive oil - rather than deep fried), roughly chopped (organic) aubergines (eggplant), roasted in a preheated oven for around 40-50 minutes.
These were added to my own homemade tomato sauce.
The tomato sauce comprised a tin of San Marzano peeled tomatoes - which I chopped and mashed and squeezed and seasoned with freshly ground sea salt, freshly ground black pepper - both in generous quantities - and a little organic brown sugar, cooked down for around 30-40 minutes, actually, closer to 50 minutes, which, in turn, had been added to a finely diced (organic) onion, and around ten fine, fat, cloves of finely sliced (organic) garlic, which had been sautéed over a low heat in olive oil until well softened.
Cooked pasta, (and some - a few ladles - of the pasta cooking liquid) was then added, as was some freshly grated Pecorino Romano (as I don't have the recommended salty and hard Ricotta). The, just before serving (and before adding some of the grated Pecorino Romano cheese to taste), I drizzled the dish with a little olive oil.
Rather tasty.
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Poached eggs, free range, fresh, organic, and toasted French bread (with freshly squeezed citrus juice, and freshly prepared coffee).
A salad dinner the night before heading away for a few days last week -- timed to use up and enjoy some of the fresh fruits & veggies on hand -- banana, Mandarin orange, baby bok choy, onion, green pepper, carrot, and celery, plus, some pieces of leftover pork chop, and toasted whole wheat English muffin on the side. Dressings at the table. Photos of the initial 'makings', and one serving. It looked good, and sure tasted the same.
