What Did you Cook this Weekend?

[wildbrew]

this Saturday I made a Lasagne

 

[Cheshire Cat]

Hopefully the first bbq of the year but it’s very windy.

 

[Graz]

Hopefully the first bbq of the year but it’s very windy.

Christened my Aldi Kamado yesterday, spatchcocked chicken with a lemon and herb rub plus some herby roasted new potatoes. Didn't take any pics unfortunately but was tasty.

 

[Cheshire Cat]

BBQ went well, tandoori chicken, sausage and burgers, served with veg biryani and naan bread.

 

[wildbrew]

this Sundays dinner breast of lamb

 

[The-Engineer-That-Brews]

Pot-roast chicken… recently started cooking them this way and I love it: meat is so juicy and the liquid left in the pot makes fab, sticky, finger-licking gravy.
Only the leftovers remaining for the photo I’m afraid!

 

[NormanHurst]

Pork Belly on the bbq today for some banh mi. A pal made the baguettes.

 

[DavidDetroit]

Using some African spice (I think it's African--berbere). It seems like the African version of curry. It's pretty hot--itching scalp, hot face and a thought on where the bathroom might be.
I'm using it in some white beans sautéed in onions and garlic. I added a couple bay leaves, turmeric, salt (of course) and tomato paste. I'm cooking it all in vegetable stock, beans from raw state.
It seems to shine best on rice.
I don't post stuff I think sucks (like a peanut butter and pickle sandwich).
Edit: since beans don't photo well, and I don't want to leave anyone wanting, here's a national chain's pizza I made an adjustment to:

It worked out better than I thought it would.

 

[The-Engineer-That-Brews]

Using some African spice (I think it's African--berbere). It seems like the African version of curry. It's pretty hot--itching scalp, hot face and a thought on where the bathroom might be.
I'm using it in some white beans sautéed in onions and garlic. I added a couple bay leaves, turmeric, salt (of course) and tomato paste. I'm cooking it all in vegetable stock, beans from raw state.
It seems to shine best on rice.
I don't post stuff I think sucks (like a peanut butter and pickle sandwich).
Edit: since beans don't photo well, and I don't want to leave anyone wanting, here's a national chain's pizza I made an adjustment to:View attachment 65142
It worked out better than I thought it would.

the beans sound really good

 

[petvau]

Jam Doughnuts:

These go quick in my household. Using the condiments bottle for the jam is a bit hit and miss. I need a proper nozzle setup.

 

[pilgrimhudd]

1st BBQ of the year with some sausages and burgers from the local farm shop, nice and warm outside with the wind break up, gorgeous.

 

[Alastair70]

My contribution to dinner tonight. Duck breast seasoned with salt pepper and 5 spice, pan fried for a crispy skin then 10minutes in the oven for a perfect pink. No.1 son used the rendered duck fat to stir fry the veg for his signature Chou Mein. Apologies for no after pic, the family were on it like Oprah on a ham.

 

[wildbrew]

todays dinner home made classic Beef Burger

 

[Dutto]

Sister of SWMBO arrived on Monday accompanied by a HAGGIS!

I went out today for a turnip, (we already had the tatties), so wanna guess what SWMBO will be cooking tonight?

 

[Clint]

Last night I made a rather vicious lamb madras..for a change I put 4 chopped red chillies in it.

 

[DavidDetroit]

Duck breast

We tried ostrich some years back. I suppose I was looking for it to be tender like chicken. I've had duck but I can't say it was cooked correctly. As a result I do not crave duck. Would be interested in a proper method.

 

[Alastair70]

We tried ostrich some years back. I suppose I was looking for it to be tender like chicken. I've had duck but I can't say it was cooked correctly. As a result I do not crave duck. Would be interested in a proper method.

I have never cooked ostrich, but I’ve eaten it. It’s a very lean meat so will be difficult to get right.
My duck method (for pan fried breast).
Score the skin and fat down to the breast meat and season well with salt and pepper. I like to let it rest for half an hour, the salt pulls moisture out of the skin and helps it go crispy.
Heat a pan on a moderate heat, no oil, and put the duck breast in skin side down. The fat will render and you need to pour it off once or twice to keep the pan dryish. After 5 minutes it should be golden and done, filp the breast over for a minute or so to seal. (That’s the point that I took the photo)
Put in the oven on a pre heated tray, whatever 140C is in Fahrenheit, 10 minutes will give you a breast that’s pink the whole way through, I go a bit longer to keep the family happy.
Rest for 10 minutes before slicing. If it’s too pink at this stage, 2-3 minutes back in the oven should shut the philistines up.

 

[DavidDetroit]

todays dinner home made classic Beef Burger

I noticed the grilled bread--gives it that little extra.
We used mayo for grilling the bread (instead of butter or fake butter) on one item when I was in the restaurant business. The mayo results in a caramelization factor which is pretty good.
I buy Waygu burgers by the case (4.5+ KG) locally. I prefer 1/2 pound patties but 1/3 pounders are more appropriate for serving the guests we have.
I don't get any real discount doing it that way, just convenience. If there is a deal from buying bulk at this particular place, I'm not seeing it. 106 pounds (money) for the box of burgers.

 

[DavidDetroit]

I have never cooked ostrich, but I’ve eaten it. It’s a very lean meat so will be difficult to get right.

That's gotta be why.
I copied the recipe. My brother is a hunter, kills stuff legally. I'll run that by him.

 

[Alastair70]

Meanwhile, it looks like it’s time to get some steaks on!