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What is/was for dinner?

Chinese style egg fried rice: Finely chopped carrots, onions (both organic), sautéed in butter (and a little olive oil), until soft, seasoned with freshly ground black pepper; then, a head of minced (organic) garlic was added, then a half mug (Le Crueset) of frozen peas and some sliced French onions.

Once they were soft, I added two eggs (free range, organic, and already whisked) to this mix, and scrambled them through it; then, the day old basmati rice was added, and sautéed and stirred and mixed through.

This was when the seasoning - to taste - was added, along with more chopped French onions: Soya sauce, oyster sauce, a little kecap manis, and some sesame oil.

Then serve and tuck in.

Very tasty, I must say.
 
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Chicken thighs (organic, free range, skin and bone attached) with onions, garlic, potatoes, Italian bacon (Rigatino), peas and stock. A loose adaptation of an Italian recipe.

Chicken - seasoned with sea salt and black pepper, so that that nice skin becomes golden and crispy, was sautéed in olive oil, removed, and set aside; then, the onions - roughly chopped - were sautéed until soft; and then, the Rigatino (Italian bacon), was sautéed until crisp.

Meanwhile, thickly sliced potatoes (along with thyme, and two heads of garlic,) were put into a copper roasting tin that had already been drizzled with olive oil. The sautéed onions, Rigatino (Italian bacon) and chicken were placed on top of the vegetables; chicken stock (a large mug) was added, as was some white wine (I had some Riesling).

This was then placed in a preheated oven and left to chat to itself for around half an hour, whereupon, I removed it briefly, and proceeded to add a mug of frozen peas and stirred it a little. Then, back to into the oven for a further half an hour or so.
 
Scepticalscribe said:
Chicken thighs (organic, free range, skin and bone attached) with onions, garlic, potatoes, Italian bacon (Rigatino), peas and stock. A loose adaptation of an Italian recipe.

Chicken - seasoned with sea salt and black pepper, so that that nice skin becomes golden and crispy, was sautéed in olive oil, removed, and set aside; then, the onions - roughly chopped - were sautéed until soft; and then, the Rigatino (Italian bacon), was sautéed until crisp.

Meanwhile, thickly sliced potatoes (along with thyme, and two heads of garlic,) were put into a copper roasting tin that had already been drizzled with olive oil. The sautéed onions, Rigatino (Italian bacon) and chicken were placed on top of the vegetables; chicken stock (a large mug) was added, as was some white wine (I had some Riesling).

This was then placed in a preheated oven and left to chat to itself for around half an hour, whereupon, I removed it briefly, and proceeded to add a mug of frozen peas and stirred it a little. Then, back to into the oven for a further half an hour or so.
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Sounds great the potatoes make it interesting, I presume you deglazed your sauté pan with that wine. :)
 
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A take on Chinese style egg fried rice:

First the vegetables: Very finely chopped onion, carrot and half a mug of frozen peas were sautéed in butter; six cloves of garlic, chopped, were added to that and sautéed until soft.

Next, a few eggs (organic, free range) were whisked, and then added to the vegetables, where they were scrambled.

That is when the day old rice was introduced to the other contents of the pan (along with some more butter), and stirred and mixed through.

Some soy sauce, and oyster sauce were both then added, and stirred through, mixed together, as were some finely chopped French onions.

Once everything was heated through - and hot - dinner was served.
 
Scepticalscribe said:
A take on Chinese style egg fried rice:

First the vegetables: Very finely chopped onion, carrot and half a mug of frozen peas were sautéed in butter; six cloves of garlic, chopped, were added to that and sautéed until soft.

Next, a few eggs (organic, free range) were whisked, and then added to the vegetables, where they were scrambled.

That is when the day old rice was introduced to the other contents of the pan (along with some more butter), and stirred and mixed through.

Some soy sauce, and oyster sauce were both then added, and stirred through, mixed together, as were some finely chopped French onions.

Once everything was heated through - and hot - dinner was served.
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Rice and eggs again and only a couple cloves of garlic, are you feeling alright? :D:eek:
 
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IMG_2389.jpeg

My lunch today.

Accidentally added too many meet(less)balls; and forgot that those rice noodles would drink all the broth. 😆
 
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Poached fish (monkfish) in an oriental inspired broth (stock, fish sauce, Soya sauce, Oyster sauce, lemon grass, lime leaves, ginger, chopped chilli, a little sambal) with added vegetables (roughly chopped onions, carrots, tomatoes, Chinese cabbage, French onions), served with basmati rice.
 
anika200 said:
Rabbit Stew - my buddy raised the rabbits and shared a couple with me, nice.
Low and slow with rabbit, you have to keep it covered with liquid and let it cool before you serve it.


View attachment 1729635View attachment 1729636View attachment 1729641
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You are absolutely right about rabbit; long, slow cooking, and covered with liquid.

The first time I ever had rabbit was when I was a teenager, spending some time with a lovely and wonderfully warm and cultured French family, and they served it one night for dinner.
 
coconut00 said:
This year I bought myself a slow cooker. Although until recently I did not know that such a thing exists at all. I often cook chicken with vegetables. Products (for 4 servings): Whole chicken (without giblets) - 1 pc. (about 2.5 kg) Salt - 1 tbsp l. Ground black pepper - 2.5 tsp. Large lemon - 0.5 pcs. Thyme sprig - 3 pcs. Garlic (crushed by a knife handle) - 3 cloves Baby carrots - 3 cups Shallots (peeled and cut in half) - 6 pcs. Dry white wine - 0.25 cups 1. Sprinkle the chicken with 1.5 teaspoons of salt and 1.25 teaspoons of pepper. Put half a lemon, thyme sprigs and crushed garlic inside the chicken. Tie the chicken legs with cotton thread. Sprinkle the remaining 1.5 teaspoon of salt and 1.25 teaspoon of pepper on top. 2. Place the carrots and shallots in a slow cooker (about 5 liters). Put chicken on top. Pour wine over the contents of the slow cooker. Close and cook for about 1 hour. Then, at minimum power, cook for another 5 hours (the meat thermometer should read 85 degrees C). Serve the chicken and vegetables immediately.
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Sounds delicious, and thanks for sharing the recipe.
 
Scepticalscribe said:
Poached fish (monkfish) in an oriental inspired broth (stock, fish sauce, Soya sauce, Oyster sauce, lemon grass, lime leaves, ginger, chopped chilli, a little sambal) with added vegetables (roughly chopped onions, carrots, tomatoes, Chinese cabbage, French onions), served with basmati rice.
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Sounds amazing, I really like monkfish (although it can be different species depending on local naming).
 
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yaxomoxay said:
1) I love cast iron. I basically use only cast iron pan/pots to cook.
2) Now I am hungry, thank you very much...
3) +100 for the San Marzano tomatoes
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Yeah cast iron is pretty great. Sadly I noticed my 10-inch skillet has a crack in it. It’s the one on the left in my image above. You can see it if you look closely to the left of the handle. Not sure how it happened because I take good care of it. Thermal shock maybe.
 
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