The " Honey I'm home and I'm bloody starving , what's for dinner " Thread.
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I'm sure it is.
Paddingtonwolf
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Well that Bearnaise was fooking marvellous (as Biff Byford would say if Saxon could afford steak).
Tonight's joys with the kids rocking up (all home-made and not a packet mix in sight you heathens):
Chicken Tikka Masala (the chicken is already marinating ready to go)
Sag Aloo (Om Nom Nom)
Cauliflower curry (which I fancy might be a little poky to balance a fairly mild meat dish)
Rice
Peshwari and Garlic Naans.
BEER. LOTS OF BEER. Naturally, as I don't drink midweek any more and Wales are on the box.
Tonight's joys with the kids rocking up (all home-made and not a packet mix in sight you heathens):
Chicken Tikka Masala (the chicken is already marinating ready to go)
Sag Aloo (Om Nom Nom)
Cauliflower curry (which I fancy might be a little poky to balance a fairly mild meat dish)
Rice
Peshwari and Garlic Naans.
BEER. LOTS OF BEER. Naturally, as I don't drink midweek any more and Wales are on the box.
Paddingtonwolf
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No - I am awful at making bread. Squeeze and Mini-Squeeze are miles better than me at pastry and patisserie. So that bit is a cheat and I have bought ready made. Morrisons naans are pretty decent so I don't mind.
Made my mixes and pastes up now. The Cauliflower one is 2 cloves of garlic (crushed), 2 cardomom pods (crushed), 4 black peppercorns, 2 bay leaves, 1 whole chopped green chilli, teaspoon of fenugreek, inch of cinnamon stick, teaspoon of crushed coriander seeds, bit of turmeric and some salt and pepper.
Will add onion and natural yoghurt when I start cooking. Plus some vegetable stock to reduce, and then a bit of chopped coriander leaf and stalks when it is served.
As to chef as a living, I would have loved to have done catering college when I was younger but I went into lawyering. Would have probably been a lot happier as a chef!
Made my mixes and pastes up now. The Cauliflower one is 2 cloves of garlic (crushed), 2 cardomom pods (crushed), 4 black peppercorns, 2 bay leaves, 1 whole chopped green chilli, teaspoon of fenugreek, inch of cinnamon stick, teaspoon of crushed coriander seeds, bit of turmeric and some salt and pepper.
Will add onion and natural yoghurt when I start cooking. Plus some vegetable stock to reduce, and then a bit of chopped coriander leaf and stalks when it is served.
As to chef as a living, I would have loved to have done catering college when I was younger but I went into lawyering. Would have probably been a lot happier as a chef!
I'm crap at breads too. They always end up rock hard. Just gonna check my cupboards for all those ingredients, think I have everything except the fenugreek, and I cant get to the store.Will it spoil it if I don't add this?
I think you would have made an ace chef
Paddingtonwolf
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I added in the Fenugreek as I want quite a sour taste. You could add in asafoetida or tamarind pulp as great alternatives, but it is hardly a gamebreaker to leave it out.
Dublin Drummer Wolf
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My new TL is Turkish and we've just ordered 100 quids worth of Turkish kebabs to the office for lunch, apparently our TL knows a good Turkish place in town. I'm excited!
Deutsch Wolf
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The Döners I used to get in Hamburg from the Turkish dudes were out of this world.
Never feel like spicy stuff when i'm ill, I always fancy soups with fishes dunked in, or cheese onion & potato pie,or boiled egg with soldiers, or me moms stew. Hope you feel better soon.
By the way Paddy, cauliflower curry was smashing
Not sure what's for tonight yet.
Paddingtonwolf
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Glad you enjoyed it!
Tonight I am doing oven baked potatoes, covered in a mince and tomato sauce with peppers and onions in it, and then all covered in loads of cheese and spring onions, and dotted with hot chilli sauce and bunged under the grill to brown. Comfort food central.
Tonight I am doing oven baked potatoes, covered in a mince and tomato sauce with peppers and onions in it, and then all covered in loads of cheese and spring onions, and dotted with hot chilli sauce and bunged under the grill to brown. Comfort food central.
Omg that sounds good too!!!
What would you do with a thick tuna steak other than pan sear it on a griddle?
Its lovely Bear.
Paddingtonwolf
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The potatoes are done like dice so it ends up fairly similar to a Canadian Poutine, but without gravy poured over it.
Tuna really should be pan-seared. Can't see a lot to gain in poaching it or something like that. I don't cook fish very often so I am no expert. Shellfish is more my thing.
Me too Bear, but it has to be Haywards for me.
Paddingtonwolf
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Roast Pork today.
When I was a kid I never really liked Roast Pork, and I used to be a right miserable fucker when my parents told me that was what we were having on a Sunday. Now, it is right up there with lamb and beef for me, and it is chicken that I find I can take or leave on a Sunday.
ESPECIALLY when you get the crackling bloody perfect. I am salivating just thinking about it. Roll on a couple of hours time...
When I was a kid I never really liked Roast Pork, and I used to be a right miserable fucker when my parents told me that was what we were having on a Sunday. Now, it is right up there with lamb and beef for me, and it is chicken that I find I can take or leave on a Sunday.
ESPECIALLY when you get the crackling bloody perfect. I am salivating just thinking about it. Roll on a couple of hours time...
