What did you make last night? (2 Viewers)

[dAndAn]

Back to basics last night:

Baby potatoes with steamed Broccoli, carrots & parsnips. One bad ass fillet of cod which i rubbed down with some lemon juice, paprika, tarragon & black pepper, then grilled.

Mighty dinner.

PFFFFFFFFFFFFFFFFFFFFFffffffffffffffsssssssssssss

 

[Hair Iron Madin]

No way dude! Your one is completely awesome. For real. I promise that once I'm noo haused you will be first over for something from 'Fancypants Whatsername Does Vegan'

jesus!
wheels bring a packet of crisps as backup. you'll be starving.

 

[minka]

stir-fried beef with cumin, chilli, garlic, and ginger; choi sum with water chestnuts; steamed aubergine with black beans; rice.

my theme for january appears to be "eating".

 

[broken arm]

Aww that kicks the bejaysus out of the one I got for ya. Must try harder!

I made Chickpea and Chorizo Stew last night. Dead cheap and very warming on a nasty evening.

1 chorizo sausage (I only used half of it)
1 tin of boiled chickpeas
1 medium sized onion
2 small potatoes, cubed
1 tin of plum tomatos
1 clove of garlic
1 teaspoon of paprika
mustard seeds
1/2 teaspoon of chili powder
tomato puree
lemon juice
freshly chopped parsley to garnish

Sauté the chopped onion and garlic with salt and pepper and a pinch of mustard seeds until the onion is translucent. Whilst doing this steam your cubes of potato. Cut your chorizo into coins and add them to the pan. Cook on a low heat until they start to brown. Blend your tomatoes and pour over the contents of the pan. Add some puree, a splash of lemon juice and the paprika and chili powder and simmer for about 5 mins.

Rinse your chickpeas in a colander. When the potatoes begin to soften, add them and the chickpeas to the mix. Add some water if the consistency has gotten too thick. Leave to simmer for another 15-20 mins.

Serve and garnish with parsley.

This is a fairly hearty dish by itself, but if you need more or want to serve a few people it works well with rice or soft bread.

My gf make this with cauldron tofu sausages. YUM

 

[Space]

My gf make this with cauldron tofu sausages. YUM

They're great they are as are these ones my ma got over the Christmas:

 

[Wobbler]

I made a chilli con carne last night. It was quite nice.

 

[hermie]

I made a chilli con carne last night. It was quite nice.

you actually make a mean chilli i have to say.what you have with it?

 

[Wheels]

Moussaka. Spent feckin' ages making it too. The recipe I had was a little thin on the meat sauce contents, and way too heavy on the eggs in the beshamel sauce (6!). I only used two. It was still dead nice though. Maybe needed more aubergines. Looking forward to round two tonight. Mmmm....

 

[nEiLo]

i had honey shreddies with cold milk.

 

[Wheels]

i had honey shreddies with cold milk.

How did you make the shreddies?

 

[nEiLo]

How did you make the shreddies?

I cheated... they were from a packet

 

[krystal]

everything about bechamel sauce makes me feel ill. the name. the colour. the taste. yurgh.

we had roasty beef and veg.

 

[minka]

chakchouka - sort of spicy vegetable stew (tomatoes, onions, garlic, peppers, cumin, coriander, chilli, olives) with eggs poached in it. good stuff.

 

[nEiLo]

chakchouka - sort of spicy vegetable stew (tomatoes, onions, garlic, peppers, cumin, coriander, chilli, olives) with eggs poached in it. good stuff.

hmmm... i dunno if i find this disgusting or appealling. i think i'm going to have to try it.

 

[Squiggle]

chakchouka - sort of spicy vegetable stew (tomatoes, onions, garlic, peppers, cumin, coriander, chilli, olives) with eggs poached in it. good stuff.

That sounds good. Quantities? Recipe?

 

[Buzzo]

Kofta with spicey tomato sauce and wild rice. FUCKIN AMAZING.
Kofta made out of grated veg, flour and spices. Sauce made out of tomatoes, onions, chillies and spices.

 

[minka]

That sounds good. Quantities? Recipe?

it was sort of half-made-up from about three different recipes plus a version i ate in morocco, but here's what i did, afair:

(for two people)
* chop one big or two small onions and fry in olive oil in a heavy pan (i used a small le creuset casserole) for about five minutes until soft
* add in a couple of crushed garlic cloves, a couple of red or yellow peppers sliced into strips, 1/2 teaspoon ground coriander seed, 1 teaspoon ground cumin, 1/4 - 1/2 teaspoon chilli flakes (or some tabasco, or fresh chilli, or nothing if you don't want spiciness). saute for another five minutes or so until the peppers start to soften.
* chuck in either a couple of tomatoes per person, diced, plus 1/2 cup water, or a tin of tomatoes. add salt and pepper to taste. you can also add olives at this point. or sliced roasted red peppers from a jar. or, er, anything else you fancy. simmer until everything is hot.
* take pan off the heat and make four little "wells" in the vegetables (this doesn't have to be very precise). break an egg into each well.
* cover and return to a low heat for a few minutes until the egg whites have set.
* serve in shallow bowls, sprinkled with chopped fresh coriander. eat with bread.

 

[Squiggle]

it was sort of half-made-up from about three different recipes plus a version i ate in morocco, but here's what i did, afair:

(for two people)
* chop one big or two small onions and fry in olive oil in a heavy pan (i used a small le creuset casserole) for about five minutes until soft
* add in a couple of crushed garlic cloves, a couple of red or yellow peppers sliced into strips, 1/2 teaspoon ground coriander seed, 1 teaspoon ground cumin, 1/4 - 1/2 teaspoon chilli flakes (or some tabasco, or fresh chilli, or nothing if you don't want spiciness). saute for another five minutes or so until the peppers start to soften.
* chuck in either a couple of tomatoes per person, diced, plus 1/2 cup water, or a tin of tomatoes. add salt and pepper to taste. you can also add olives at this point. or sliced roasted red peppers from a jar. or, er, anything else you fancy. simmer until everything is hot.
* take pan off the heat and make four little "wells" in the vegetables (this doesn't have to be very precise). break an egg into each well.
* cover and return to a low heat for a few minutes until the egg whites have set.
* serve in shallow bowls, sprinkled with chopped fresh coriander. eat with bread.

Thanks - will have to try that very soon.

 

[dAndAn]

I felt i must revive this thread cos i was chuffed with my dinner last night and i think im only deadly now.

I made a Butternut Squash & Spinach, Tomatoe-y curry yoke

One Butter Squash cubed
Bag o spinach
Tin of tomatoes
3 tomatoes (quartered)
veg stock
Garam Masala (1tsp)
2 onions
2 Garlic cloves, chopped.
Cardamon pods (6, crushed)
Coriander powder (1tsp)
Black mustard seeds (1tsp)
Curry leaves (5)

Fry your mustard seeds in a generous amount of olive oil in the pot. Once they start popping like good things (hehehehe pop pop!) then add your onion, garlic, coriander and cardamon. Fry that shit for 2 minutes or so. Add your pieces of butternut squash and tin of tomatoes. Cook for a further 5-8 mins. Then add your cup of veg stock, curry leaves and garam masala. Let that shit cook on a low heat for half hour until the butternut squash is nice n tender. Finally, add your spinach and quartered tomatoes. Stir in until the spinach is wilted. Serve, in the nude, with brown rice.

Oh yeah.

 

[Buzzo]

That sounds amazing!