What's for supper?

[I.am.Sam]

ooohh that looks good

iv had sous vide rib eye before at beluga

but you miss that grill taste

how does the blow torch taste?

 

[RanzB]

ooohh that looks good

iv had sous vide rib eye before at beluga

but you miss that grill taste

how does the blow torch taste?

I would have preferred to go the same route I did last time, ie the chimney with a grid over it:

But it was late and raining so I used the blowtorch. I think the taste is pretty much the same, plus I think it's more efficient. I can brown exactly what I what, to the extent that I want.

 

[I.am.Sam]

one day we going to have a dinner table set up my randhir ....

 

[KSINGH]

Creamy peri peri chicken livers. Just did my own thing and added cream at the end.

 

[RanzB]

one day we going to have a dinner table set up

Halaal?

my randhir ....

:erm:

 

[I.am.Sam]

haha you can buy halaal chicken and ribs for me

my chef randhir

 

[I.am.Sam]

Creamy peri peri chicken livers. Just did my own thing and added cream at the end.

i normally get livers and add some salt chilli power, garlic and pepper

fry it in butter for few mins

and then throw in cream mixed with mayo, tomato sauce and some peri sauce

very good

 

[KSINGH]

i normally get livers and add some salt chilli power, garlic and pepper

fry it in butter for few mins

and then throw in cream mixed with mayo, tomato sauce and some peri sauce

very good

I did something a little more elaborate but would have preferred the livers to be more firm. Flavour and gravy was good cos I used chopped tomato before throwing in the livers. Then tomato paste towards the end to get it tangy plus add colour.

 

[I.am.Sam]

I did something a little more elaborate but would have preferred the livers to be more firm. Flavour and gravy was good cos I used chopped tomato before throwing in the livers. Then tomato paste towards the end to get it tangy plus add colour.

sounds good

 

[cerebus]

I did something a little more elaborate but would have preferred the livers to be more firm. Flavour and gravy was good cos I used chopped tomato before throwing in the livers. Then tomato paste towards the end to get it tangy plus add colour.

I've made this recipe a couple of times with great success. It produces quite a complex flavour.

 

[I.am.Sam]

dammit i need to make that livers

 

[cerebus]

dammit i need to make that livers

Do it, it's an easy recipe and it blows away any other peri peri livers you'll have.

 

[copacetic]

A small pork steak, steamed broccoli and yellow peppers fried in olive oil with feta.

 

[KingBel]

Fried up a porterhouse that I had dry aging in my fridge. Whipped up a quick honey mustard sauce and served up with some creamed spinach.

 

[KSINGH]

Do it, it's an easy recipe and it blows away any other peri peri livers you'll have.

Thx mate.

Last night was chicken curry

 

[I.am.Sam]

Do it, it's an easy recipe and it blows away any other peri peri livers you'll have.

very similar to the one i make but mine is simple 5 ingredients

this adds little more and looks very good

 

[I.am.Sam]

Fried up a porterhouse that I had dry aging in my fridge. Whipped up a quick honey mustard sauce and served up with some creamed spinach.
View attachment 168297

did you kill the steak ?
looks well done

but the spinach looks very good ..mine doesnt come out like that

 

[KingBel]

did you kill the steak ?
looks well done

but the spinach looks very good ..mine doesnt come out like that

was a bit over medium done.. no blood.. but still juicy.
the spinach came out of a box so i can't take credit for that

 

[I.am.Sam]

haha i thought so it looked like a box job

 

[akescpt]

I've made this recipe a couple of times with great success. It produces quite a complex flavour.

hmmm gonna have to do this.