I'll get the ball rolling with tonight's VERY simple (and quick) egg fried rice and prawns in hoisin sauce..... ZERO presentation but I had the camera in the kitchen so better than nothing to start this thread:
Tonight's dinner was (again) a VERY simple dish knocked up in the pressure cooker.... total cooking time only 15 minutes and the lamb just fell off the bone (melt in the mouth style).
It's very unlike me to launch a "dinner" thread with the first two entries looking like "dumps on a plate" but it's what I have eaten and no reason to get all pretentious with "simple" cooking...... I'll leave that till the weekend and showcase a couple of my "pictures on a plate" dishes
Anyways..... a simple lamb (on the bone) stew knocked up in minutes in my Kuhn Rikon Duromatic pressure cooker:
For those of you not acquainted with pressure cooking, GET acquainted! The Kuhn Rikon Duromatics are fantastic and they come with a 90 page recipe book to get you started.... awesome devices.
I just wish I had the time (of a day) to create the dishes I did when I worked as a chef.... I will "make" time this weekend and cook myself something "high end".....
In the meantime...... am I the only person uploading their dinner? Come on you bastards, I've shown you mine
I`m jealous, neither the Wife or myself enjoy cooking ( bl""dy chore as far as i`m concerned) but some of the meals you guys are doing here!!( and previous threads) i can almost taste them, lovely well done, but rather you than me. and i would need a VERY good Camera, to make anything that was cooked by me look inviting to eat.
Oh yes! can't you see the plate of grated cheese in the picture?
I thought those were thinly cut french fries!
hehe Nah mate...... grated "cheddar" cheese I normally use fresh parmesan but, when I'm out of it, grated strong Cheddar does the trick.
No dinner today (to speak of) I didn't have the time so just microwaved a few of those el cheapo frozen "doner kebabs" and added some salad, onions, tomatoes.....
I'm starting to realise that I haven't got the "time" for anything these days (hence the pressure cooker and Wok cooking)..... I need an entire DAY in the kitchen to "create" a high end (picture on a plate) dish....
From the cooking of the stock to the creation of the sauces (espanol, allemande, veloute etc. etc.) The mise en place "itself" takes most of the morning and the "implements" like chinois, potato ricer, piping bag, saucepans etc. etc. all need cleaning "as you go"...... it really does take the entire day if you are to make a "proper" dish created from scratch.
I worked as soux chef in a few "venues" back in the 80's (in London) and cooking was my liveliehood then..... unfortunately, you just cannot create a "masterpiece" in minutes and my cooking, these days, has to fit into my daily life and I can only allocate "minutes" to the task.
I say "task" as it's a "must do" (we all have to eat) but long for the day when I have the time to dedicate an entire day to cooking.... then it will become a "pleasure".
You wouldn't believe how much courage it took for me to upload those "dinners in a jiffy" pictures..... I have always been a perfectionist when it comes to cooking and am never satisfied unless it's "perfect" (when cooking for others)...... to even "contemplate" uploading pressure cooked meatballs, pressure cooked lamb just shows how difficult it is, in this modern age, to find time to do "proper" cooking.
Don't get me wrong, the Duromatic is an AMAZING device and creates some mind blowing dishes (as is the Wok) but you just cannot beat "from the ground up" traditional cooking.....
I'm gonna take a week off soon and dedicate my holiday to "the kitchen"..... 7 days spent creating mouthwatering dishes..... lovely
Anyways, guys...... I'm feeling a bit lonely in this thread, please do upload your dinners and "recipes" would be nice..... I got some reduced minced lamb in the Co-Op yesterday so automatically thought "Moussaka".... bought a couple of aubergines (egg plants) so will give that a go on Monday.... a simple cheese sauce (bechamel), layers of lamb / egg plant, sauce... a bit of deglazing with white wine.... pretty simple.
That looks lovely mate Just the "2" sausages per person? I'm more a 6 sausage per person kind of guy ;D
Are you quite a small (whippet like) person? 2 sausages (to me) suggests you are a small man with a small appetite?
Correct me if I am wrong.
you are indeed wrong I am not "small" ('cept for me wee brain lol ) I have an even bigger appetite. (get the serious munchies going from the sweet leaf ) these I actually just measured lol crazy huh? they are 6 inch by 1 inch links. the amount you see on plate is quite filling. Plus I always "clean up" my wifes plate
back to your postings. I have never in all my years had a pressure cooker. you are now making me wonder if I should try one. my guess is your uk brand wont be avail here, so no clue where to go brand wise.
one thing I am in the market for is a new rice cooker
Melt butter and olive oil in pan, saute chunks of pork until brown; remove the pork. In the remaining juices saute finely chopped onions until golden. Deglaze pan with cider, add chopped tomatoes (or a squirt of puree), 1 crushed clove of garlic, salt, pepper, oregano and a small pinch of chilli.
Return pork to the pan, cover with more cider allowing a bit extra for evaporation, pour in some double cream for thickening. Cover and barely simmer for an hour. Remove lid and reduce; taste and adjust seasing to your taste. Maybe some sugar if the cider is dry.
cook, and cook and cook no presure cooker here were reducing this to a source, watch out greenies it's like a 90 minute cook ;D
well this recipe comes form an ole family friend mama Fontania
Ok start with ground beef (always premium sorry but!) 1kg
Bacon diced meh 200gm (what ever)
2 to 8 cloves of garlic I like garlic
a bowel of finely diced mushrooms
2 cans of peeled tomato I us spicy Italian other wise you need to add olives
1 medium jar of Lego's tomato paste
a glass of red wine
brown beef in a frypan set aside
brown onions (i leave the garlic out of this and add it to the source for better flavour, I did mention I like garlic)
add beef, onions, garlic, mushrooms, the contents of the peeled tomato cans and the contents of the tomato paste, bacon, add a bit of salt and ground pepper to taste as well some mixed herbs and some water maybe 300ml.
Now the secret 10 minute tomato source wanabes may now leave the room, our aim is to continue to reduce this into a source, sorry but this needs to be stirred almost constantly and keep the water up to it, keep scraping the build up on the rim of the pan back into the source. Remember simmer not hard out boil.
At about an hour put the water on for the pasta add some oil (a table spoon for those that can't improvise ;D ) and salt when the water boils, then add the pasta cook until just tender. Strain and let stand for a few minutes.
Serve pasta and source with grated cheese and parmesan cheese.
videoguy: Hi Jon: I am in Florida & am in frequent contact w Alex Kethel. Am in need of some single ripple eater boards. Wpuld you mind giving me the address of the pcb manufacturer; as I need ten boards. Thank You in advance. Bill Wilson
Dec 2, 2019 1:54:46 GMT