Dinner thread?

[Dundee]

Crumbed fallow from this to this!

[ROKTOY]

Snapper poached in milk with a few flavour additions.
Chips shallow fried in goat fat.
Smelt divine in the pan, tasted even better off my fork
My plating skills lack, .....skill. But I don't care.


Sent from my SM-G390Y using Tapatalk

[Hewie]

Living like a king. Red backtrap on creamy parmesean polenta with wilted spinach and jus - matched with a stout and a single malt

[Marty Henry]

Living like a king. Red backtrap on creamy parmesean polenta with wilted spinach and GRAVY - matched with a stout and a single malt

Attachment 171153

Fixed it, its GRAVY. Tomato sauce is nowhere in sight nor is lion brown

[keengunNic]

Day off today, so its wild pork belly burnt ends, smoked on the bbq for 2 hours at 120 Celsius, then into the cast iron pot for another hour with bbq sauce concoction and butter.

[Beaker]

Had pork ribs 2 ways tonight.
Ribs slow cooked in oven with cajan spice rub. Nice.

And then 1 2 3 4 5 Chinese ribs. Very easy and oh so good! (would have liked to add chilli, and will next time)






Recipe -
1,2,3,4,5 pork ribs.

1T shaoxing wine
2T light soy sauce
3T cider vinegar (recipe was for Chinese black vinegar, but cider worked)
4T sugar
5T water

1x rack of pork ribs, cut to 50mm bits (I 'velveted' them, by 1T of corn flour and 1/2t of bicarbonate soda, mix over really well and leave for 1 hour - makes them very tender. This can be done for other meats to, just make sure they are cut small)

2T rice bran oil
Thumb sized bit of garlic, peeled and sliced big.


Heat oil and ginger on high heat for a minute, in a wok or big pot. Add ribs. Cook until brown all over. Add the rest. Bring to boil. Cover and reduce to low heat, just simmering. Stir a few times over 25mins. Remove lid, up the temp, and reduce sauce until it sticks to the ribs. Serve.

[keengunNic]

Had pork ribs 2 ways tonight.
Ribs slow cooked in oven with cajan spice rub. Nice.

And then 1 2 3 4 5 Chinese ribs. Very easy and oh so good! (would have liked to add chilli, and will next time)


Attachment 171239

Attachment 171240

Recipe -
1,2,3,4,5 pork ribs.

1T shaoxing wine
2T light soy sauce
3T cider vinegar (recipe was for Chinese black vinegar, but cider worked)
4T sugar
5T water

1x rack of pork ribs, cut to 50mm bits (I 'velveted' them, by 1T of corn flour and 1/2t of bicarbonate soda, mix over really well and leave for 1 hour - makes them very tender. This can be done for other meats to, just make sure they are cut small)

2T rice bran oil
Thumb sized bit of garlic, peeled and sliced big.


Heat oil and ginger on high heat for a minute, in a wok or big pot. Add ribs. Cook until brown all over. Add the rest. Bring to boil. Cover and reduce to low heat, just simmering. Stir a few times over 25mins. Remove lid, up the temp, and reduce sauce until it sticks to the ribs. Serve.

Stealing these recipes for sure man looks outstanding

[Beaker]

Stealing these recipes for sure man looks outstanding

That's the point!

This one is super simple.
Would be good with veni ribs or wild pork to.

I'm going to try it with chicken, with less sugar and more chilli. I think it will work OK.

[veitnamcam]

Bit repetitive for you guys but just so bloody good!
Fresh flounder fillets seasoned/floured and fried in butter for a crispy skin with some hot chips from the local fish and chippy.



So simple yet so good.

[Pixie Z]

A basic one tonight- kingfish just given a light dusting of this “hot & spicy Jamaican-style seasoning for white fish” & pan fried. Lovely seasoning- a little heat to it but just enough for a nice flavour & not enough to smother the flavour of the fish.

[Nick-D]

A basic one tonight- kingfish just given a light dusting of this “hot & spicy Jamaican-style seasoning for white fish” & pan fried. Lovely seasoning- a little heat to it but just enough for a nice flavour & not enough to smother the flavour of the fish.
Attachment 171499

I love those wild fennel Co rubs man. Sounds weird but the chicken one is super good with kingy. Their venison one is the tits too

[Pixie Z]

@Nick-D Will have to check the chicken one out. The venison one you talking about the chocolate one? I’ve got that one in the cupboard as well.

[Nick-D]

Yeah man, it's farkin good

[Pixie Z]

Was watching YouTube the other day & saw a video of Action Bronson (NYC based chef turned rapper) making an epic steak sandwich. So inspired by that I set about making some serious steak sammies for work lunches.

Started off making some mini baguettes. Brushed each half with olive & truffle oil. A bit of lettuce. Sliced up some Mainland colby cheese & smoked it with applewood chips. Pan fried up a piece of top round from a red i shot a couple months ago, & sliced it up nice & thin once it had rested. Then a drizzle of hickory smoked bbq sauce, some red onions which I fried off with balsamic vinegar, & finally a sprinkle of Parmesan.

Has got to be one of the best sandwiches I’ve ever had. Had a text from the missus at about 1pm which just said “this sandwich is fucking amazing”. So I’ll be making these again for sure.

[JessicaChen]

Sandwiches fit for kings that looks good.