cerebus
Honorary Master
The meat will become firm and flaky, and lose its transparency. Just keep an eye on it - check every 5 minutes. Fish is very prone to drying out.
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What's for supper?
- Thread starter doggy_g_d
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The meat will become firm and flaky, and lose its transparency. Just keep an eye on it - check every 5 minutes. Fish is very prone to drying out.
I.am.Sam
Honorary Master
Burger with caramelized onions and cheese and egg and chips
Was so gooooooddd
cerebus
Honorary Master
Dat yolk :wtf:
I.am.Sam
Honorary Master
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Picard
Guest
This was last night. Spinach and Feta quiche. It was awesome.
I had half last night and the other half, today for lunch.
I don't know what I going to have tonight.
Maybe just an Ensure strawberry shake.
I had half last night and the other half, today for lunch.
I don't know what I going to have tonight.
Maybe just an Ensure strawberry shake.
KingBel
Expert Member
Steamed chicken breasts with a balsamic reduction. Stir fry veggies on the side.
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Picard
Guest
Wednesday evenings doesn't seem like a popular dinner evening.
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Picard
Guest
A friend from Pretoria came to visit so I made Chicken wings with a Jimmy's + chilli powder "basting" for a starter, then we braaid Lamb chops and had "potbrood" to go with that.
All and all it was a great Wednesday evening meal
All and all it was a great Wednesday evening meal
cerebus
Honorary Master
Mussel cream/wine broth with puff pastry garlic knots:
This looks great!
I.am.Sam
Honorary Master
looks good
cant have wine so cant make that
did you use just mussel meat ...dont you like fresh mussel in the shell
cerebus
Honorary Master
It's very easy to make. Next time I'll rather complement it with something that balances out the richness a little - or add some lemon juice to cut through the cream.
I love mussels in the shell, but my wife bought a bag of mussels like this from the shop so I had to do something with it.
cerebus
Honorary Master
Post us the recipe
Off the top of my head:
Ingredients -
* 1 onion
* garlic
* small tub cream
* 300ml chicken stock
* 1 cup white wine
* 1tbsp flour mixed with small amount of water into a thin paste
* handful chopped celery
* chopped fennel
* bagful (I guess ~1/2kg?) mussel meat
Directions:
* Fry onion and garlic till translucent
* add to pot over medium heat with the chicken stock
* boil gently. Add cream, white wine, flour mixture, celery, fennel. Again bring to boil, then turn down heat and let it reduce for 10 minutes
* add mussels. Cook for another 7 minutes or so
What I'd suggest adding to this is the juice of 1 lime or 1/2 lemon.
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