Food, Drink & Dining Out What did you cook for dinner last night?

Better Loosen Up

Norm Smith Medallist
Jan 2, 2009
7,309
10,559
Melbourne
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looks nice is that flossed fish or pork in the top left dish?
Top right chicken?
Then Barra Im assuming hot peanut oil over the top
Top left is just a basic thai slaw with dried shallot on top.

Top right is BBQ Chicken (Gai Yang)

Bottom right is a dish called Pla Kapong Neung Manao. Correct that i used a whole Barra for this.
 

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Hawk Dork

Brownlow Medallist
Feb 9, 2005
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Better Loosen Up

Norm Smith Medallist
Jan 2, 2009
7,309
10,559
Melbourne
AFL Club
North Melbourne

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crowmyzone

Save The KohPhi
May 20, 2001
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I've cooked this one for tonight; simple and tasty.:thumbsu:

CHICKEN AND APPLE CASSEROLE

1 Roasted Chicken – Pull apart meat

1 or 2 Green Apples – Chopped with skin left on

1 Large Onion – Chopped

3 Teaspoons of Curry Powder

1 300ml of Thickened Cream

1 Tin of Crème of Chicken Soup

2 Cups of Rice

………………….

Sauté the Onion in a tiny bit of Oil

Add Apple and Curry Powder

Add Soup, Chicken and Cream

Cook the Rice and Spread it about 2cm thick in the bottom of a low dish

Spread over the Chicken/Onion/Apple/Crème/Soup mix.

Bake in Oven until top is Golden Brown.
 

Bigjobss

Club Legend
Apr 7, 2017
1,989
2,142
AFL Club
Essendon
Venison shank stew/Osso buco. I like to use a super dry sherry in place of White wine, the herbaceous character compliments the gamyness and I also use a good amount of kaiserfleisch to add a some essential fat and a bit of spanish hot smoked paprika.

The additional liquid was some cooking broth from a corned beef I did last week (no vinegar), I have started saving this stuff, even makes a good cheat Pho stock if you add star anise, orange peel etc. During the simmer.

I will probably serve it with a very buttery polenta and topped with gremolata. Plus a big old glass of Pinot.
IMG_20190907_183851.jpg
 

mattyc75

Norm Smith Medallist
Dec 5, 2010
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over here
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,west perthgolden state warriors
Venison shank stew/Osso buco. I like to use a super dry sherry in place of White wine, the herbaceous character compliments the gamyness and I also use a good amount of kaiserfleisch to add a some essential fat and a bit of spanish hot smoked paprika.

The additional liquid was some cooking broth from a corned beef I did last week (no vinegar), I have started saving this stuff, even makes a good cheat Pho stock if you add star anise, orange peel etc. During the simmer.

I will probably serve it with a very buttery polenta and topped with gremolata. Plus a big old glass of Pinot.
View attachment 742167
Looks awesome!!

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mattyc75

Norm Smith Medallist
Dec 5, 2010
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over here
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Beef cheek slow cooked in red wine,beef stock,thyme and bay leaf
Cheesey polenta
Mushy peas
Blistered beans


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Bigjobss

Club Legend
Apr 7, 2017
1,989
2,142
AFL Club
Essendon
Beef cheek slow cooked in red wine,beef stock,thyme and bay leaf
Cheesey polenta
Mushy peas
Blistered beans


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Definitely feels like the last of winter is upon us! I know I am intentionally getting a few slow cooked staples in before the weather changes and they disappear for a while.
 

Hawk Dork

Brownlow Medallist
Feb 9, 2005
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Im doing a Chou Farci for lunch

Basically a stuffed savoy cabbage with pork mince rice and quatre épices cooked in a round cast iron pot with a lid
Inside is a virtual cabbage and pork and rice lasagne you save your best leaf as the bottom piece for decoration when you tip it out

Usually looks like this
 

mattyc75

Norm Smith Medallist
Dec 5, 2010
6,045
4,340
over here
AFL Club
West Coast
Other Teams
,west perthgolden state warriors
Im doing a Chou Farci for lunch

Basically a stuffed savoy cabbage with pork mince rice and quatre épices cooked in a round cast iron pot with a lid
Inside is a virtual cabbage and pork and rice lasagne you save your best leaf as the bottom piece for decoration when you tip it out

Usually looks like this
This was a whole cabbage roasted for 5 hrs in water and butter.


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Hawk Dork

Brownlow Medallist
Feb 9, 2005
27,666
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on the road to nowhere
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Sounds pretty technical. Where does it originate from?
Its French
Not really
Cook mirepoix add mince, rice, herbs,spices
Steam cabbage to soften then pull the leaves off
Layer cabbage, meat, cabbage, meat, until you run out of both
Add stock throw in the oven for a few hours and .....deliciousness

theres heaps of recipes on the net
 

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