What is everyone having for dinner tonight?

[Gollom]

I've just bought 4kg of langoustines straight off the boat for £20 so I'll be having a bash at prawn linguini

Yay, the fisherman turned up a couple of hours ago with my 2kg of very fresh langoustines.

Who else thinks we should ban these members?

Not envious at all. Much.

(I'll make sure we have freezer packs if ever their way.......)

 

[pmcgsmurf]

Who else thinks we should ban these members?

Not envious at all. Much.

(I'll make sure we have freezer packs if ever their way.......)

I'm with you and of course also not envious at all.

 

[moonloops]

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[Steveml63]

Will be trying this. I like the texture of pork when cooked in "stew" and think it wrongly gets a bad rap!

Sue and I are both big wusses when it comes to heat, but like the taste of chilli. How hot is this recipe with Kashmiri chillis if 10 is "JESUS!" and 1 is "where is the chilli?"

Hi,
Sorry - I am not one to really ask - as my chilli heat tolerance is quite high!
My advice is to leave out the fresh green chillis the first time you make it - as these are normally very hot.
The Kashmiri chilli is not that hot compared with the small fresh green chillies.
Cheers
Steve

 

[ShaunB]

I've just bought 4kg of langoustines straight off the boat for £20 so I'll be having a bash at prawn linguini

Good price that.
The guy I'm getting mine from is £10 per kg for large, and £6 per kg for medium

Oh, and enjoy the sore fingers from peeling them

 

[Swotty]

Good price that.
The guy I'm getting mine from is £10 per kg for large, and £6 per kg for medium

Oh, and enjoy the sore fingers from peeling them

That is also a great price ... I'm paying around £15 per kg for the large, but that is not fresh off the boat.

 

[Harrythedog]

Good price that.
The guy I'm getting mine from is £10 per kg for large, and £6 per kg for medium

Oh, and enjoy the sore fingers from peeling them

I've got it off to a fine art. Cut the heads off, a heavy cleaver pressed on each side of the prawn where the back over hangs the belly, pull the backs off and slide out the meat while holding the tail. If your lucky the back vein will stay on the tail as you pull the meat out.
I prefer to get the meat out raw and cook it as you can control it better, boiling them up means they are cooking long before they are cool enough to handle. I also use the heads and claws to make lovely stock

 

[BlackC55]

In 1976 we were near the Thames looking for a pub on the river for a pint and lunch, saw a sign to "The Waterside Inn", sounded perfect. We're in jeans and T shirts. Turned out it was the Roux Brothers first restaurant in UK, Michelin stars etc!!. OK, they accepted us for lunch, wife asked for a steak well done, snooty head waiter said "perhaps Madam would prefer the rib roast" to which I replied "No, Madam would prefer a steak, well done" - which she got, and we both thoroughly enjoyed our lunch. 10 days later was wife's birthday so we booked a riverside table for dinner, dressed up, so much of the meal was disappointing I refused to ever again eat in a Roux Brothers restaurant despite getting a number of invitations to eat at La Gavroche in London!

We ate here for my birthday. Stayed the night too and it was wonderful. Well worth the cost in every respect.

 

[Bobby Dazzler]

We ate here for my birthday. Stayed the night too and it was wonderful. Well worth the cost in every respect.

Happy Birthday Olly!

 

[Chrishazle]

Glad you enjoyed it Olly, I can still remember that my starter, crab des isles, was more shell than crab, and if they'd used a finer brush to paint the salmon on the inside of the pastry of Cora's salmon en croute it would have been invisible! However, the 1959 Krug Brut Imperial was superb!!

 

[togthecat]

Well, tonight I was looking forward to something off the barbeque but instead (apparently) I am having a homemade quiche with homemade Jersey Royal potato salad. With a pint or two of Owd Roger. So not all bad. .. Actually, my wife will make it all so will be very tasty.

 

[Gollom]

Pan fried salmon, Jersey Royals and peas (again!) One of the great meals IMHO

Tomorrow is Roast Pork (yes a roast during the week - that's how we roll!) Need to run down what is in the freezers and found a shoulder joint that needs using. It's a tough life.....

 

[Swotty]

One of the negatives of living in France is missing English food and drink. The latter is now not too bad and, on the food side, we can get most things, at a price ... even Aunt Bessies!

However, we cannot get Jersey Royals, with their unique taste. The nearest we have found is a variety of new pots from Brittany which bear a slight resemblance in taste and texture, but very much a poor substitute.

Sooo ... my plea is to stop bl**dy mentioning delicious Jersey Royals in your meals ... you're just rubbing it in!

 

[Deleted member 126251]

Hi,

So here is my wife’s recipe for traditional Goan pork curry - as promised!

Before we start - a few things to note!
Really is takes three days for this dish to taste best.
Marinate on day 1
Cook it on day 2
Eat it on day 3
If you are more desperate - you can marinate it all day - cook it in the evening and also eat it that evening - but the best things come to those that can wait!
We use a combination of pork belly and nice chunky pork chops - both with a good amount of pork fat - this adds flavour, texture and keeps the meat tender. Do not trim off the fat and throw it away - this would make the meat very dry and bland!
We use whole dried red Kashmiri chillies in our recipes - that we grind in a spice grinder - rather than using red chilli powder.
This is for two reasons - firstly taste & colour - Kashmiri chillies give a deep red colour but are not too fiery hot and secondly we grind our own whole red chillies because there have been a lot of documented cases of red chilli powder being doctored with dangerous red colouring chemicals (that might even be carcinogenic).

Ingredients
Now my wife does not accurately measure anything - all done by experience and taste but these are good approximates of what you need!
1 kg of fresh pork - combination of pork belly and good chunky pork chops.
Cut into 1 inch chunks - put bones in the curry as well

Marinade
1 teaspoon of cinnamon powder
1 teaspoon of cumin seeds
6 whole cloves
1/2 teaspoon of whole black peppercorns
Around 16 whole red dried Kashmiri chillies
1/2 teaspoon of tumeric
1 tablespoon of white vinegar
Salt to taste
Grind the chillies and other spices and mix with the vinegar
Season with salt.
Mix these spices and salt with the pork in a bowl
Cover and refrigerate - preferably overnight.

Rest of the spices
Vegetable oil for frying
4 medium chopped onions
2 large potatoes (optional) cut into small cubes - my wife does not like potatoes in curries - I do - big rows normally!
Loads of garlic - minced - 10 or more cloves
Piece of fresh ginger - again minced - maybe 2 or 3 inches of ginger root
2 fresh green chillies - deseeded and cut into strips (used for garnish at end of cooking)
Around 1/4 cup of white vinegar.
Two cups of boiling water

Cooking
Heat oil in large pot or wok - medium to high heat
Add onions, garlic and ginger and cook until nice golden brown colour
Add the pork with the marinade
Cook for around 5 minutes - stirring continuously.
Add the boiling water and the (Optional) potatoes.
Reduce heat, cover and simmer until pork is nice and tender - around 45 minutes normally.
Stir in the green chilli strips and the vinegar.
Simmer uncovered for another 30 minutes or so - until sauce has thickened nicely.

Enjoy!

Cheers
Steve

Cheers mate. Sent to printer and will try it.

 

[Deleted member 126251]

Will be trying this. I like the texture of pork when cooked in "stew" and think it wrongly gets a bad rap!

Sue and I are both big wusses when it comes to heat, but like the taste of chilli. How hot is this recipe with Kashmiri chillis if 10 is "JESUS!" and 1 is "where is the chilli?"

Problem with pork roasts, chops, belly etc, is that everybody overcooks it making it dry and tough! That is an old fashioned approch. Current guidance is that 63C internal temp is fine and the pork remains tender and juicy. However, it must be fresh.

I'm sure you can tune the chillis to your taste!

Steve's recipe looks great. I've just returned from my 1 in 2 weeks shop so will try to order the meat & missing ingredients on line.

 

[Deleted member 126251]

I've just bought 4kg of langoustines straight off the boat for £20 so I'll be having a bash at prawn linguini

Nooooo. De-vein, marinade for a bit (hour) and quick grill on the BBQ in their shells (saves the meat flavour and adds the shell flavour) .....serve with mango salsa.

 

[whitenemesis]

I'm not cooking tonight as it's my birthday (all together now,,, happy birthday to WN, happy birthday to WN... ☺ ) and my good lady will be preparing my favourite, nothing exotic, good old beef 'n onion pie with lashings of gravy and (apologies @Swotty) Jersey Royals and spinach. I shall be decanting a nice Borolo and the Prosecco is already chilling..

 

[Deleted member 126251]

I'm not cooking tonight as it's my birthday (all together now,,, happy birthday to WN, happy birthday to WN... ☺ ) and my good lady will be preparing my favourite, nothing exotic, good old beef 'n onion pie with lashings of gravy and (apologies @Swotty) Jersey Royals and spinach. I shall be decanting a nice Borolo and the Prosecco is already chilling..

Daughter in-law as well. Happy birthday! We are having virtual quiz and pi$$ up.

 

[Bobby Dazzler]

I'm not cooking tonight as it's my birthday (all together now,,, happy birthday to WN, happy birthday to WN... ☺ ) and my good lady will be preparing my favourite, nothing exotic, good old beef 'n onion pie with lashings of gravy and (apologies @Swotty) Jersey Royals and spinach. I shall be decanting a nice Borolo and the Prosecco is already chilling..

Happy Birthday WN!

 

[Bobby Dazzler]

Cooked breakfast for dinner tonight. We didn’t round to cooking it over the weekend, so dinner it is!