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What did you have for dinner?

Discussion in 'Off-Topic Discussion' started by al n, Sep 19, 2013.

Page 7 of 124
  1. shiney

    shiney President, Grumpy Old Men's Club Staff Member

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    Won't be cooking it for a while so here's the recipe:-

    SHINEY'S MARINATED ROAST LAMB

    1 large leg of lamb (remove skin and fat to allow marinade to penetrate better but if you prefer to leave on, or can't be bothered, cut a lemon in half and rub it all over the outside of the lamb whilst squeezing gently. This will help break down the enzymes in the skin and it will absorb the spices better.)
    1 Tbs. cumin seed
    1 Tbs. coriander seed
    ½ Tbs. black peppercorns
    3 Tbs. olive oil
    4 garlic cloves - crushed
    2" fresh ginger - grated
    1 tsp. salt
    2 tsp. brown sugar
    2 Tbs. cold water
    1½ Tbs. paprika


    Dry roast the cumin and coriander in a pre-heated frying pan. (Don’t over roast them - they are done when they start jumping and spitting.) Grind the spices and black pepper in a coffee grinder or with mortar and pestle.

    Put oil in a bowl then add garlic, ginger, salt and sugar and mix. Add ground spices and pepper and mix. Add water and paprika and mix. This will become a thick paste so that it should not slide off the joint. If the paste is too thin, add more paprika. If too thick add more water.

    Make small cuts in the lamb then coat the joint with the paste. Marinate for as long as possible (4 hours is o.k., 24 hours is good and 48 hours is best - if leaving for more than 4 hours cover the dish very well with foil and put in fridge). Turn the joint over at least once during the marinating time.

    One nice variation is to add 1- 1½ ozs of ground almonds to the marinade.

    Roast in the normal way but it is best to keep the lamb covered with the foil during cooking and uncover for the last 15 minutes (otherwise the marinade might burn). If having roast potatoes as well – keep dish covered until potatoes need to go in then remove foil from the dish and just wrap it over the top of the joint. I usually cook it on Gas Mark 5, 190C.
    The lamb will carve better if you let it stand for ten minutes - carve the slices fairly thickly.

    Serving suggestions:-
    with roast potatoes ( roasted with the lamb )
    with lightly flavoured rice ( add a few raisins - optional )
    selection of your favourite vegetables
    salads:- olive and orange salad with spring onions
    avocado and fennel with an orange juice flavoured dressing
    mixed green - with lettuce, cucumber, fennel, celery and green apple
     
    • Like Like x 6
      shiney, Nov 12, 2013
      #91 Quote in Conversation
    • Jenny namaste

      Jenny namaste Total Gardener

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      Wonderful Mr Shiny, thank you. I will bookmark that recipe,
      Jenny
       
      Jenny namaste, Nov 12, 2013
      #92 Quote in Conversation
    • Grannie Annie

      Grannie Annie Total Gardener

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      Sounds a very 'must try' recipe Mr. Shiney.
       
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        Grannie Annie, Nov 12, 2013
        #93 Quote in Conversation
      • liliana

        liliana Total Gardener

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        We had........Bubble and squeak. Left over roast veg from Sunday, belly pork slices, and some other veg that was in the fridge. All cooked to a nice crispy state. Served with an onion and chili chutney. Oooooh, I love it. Waited a while, then had a Co-op best raspberry mousse. :yes:
         
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          liliana, Nov 13, 2013
          #94 Quote in Conversation
        • pamsdish

          pamsdish Total Gardener

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          I had my second dinner from Sunday on Monday, last night a locally made faggot with mushy peas, jacket potato and oxo gravy.
           
          • Like Like x 1
            pamsdish, Nov 13, 2013
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          • Jenny namaste

            Jenny namaste Total Gardener

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            Today:
            Roast shoulder of local pork with sage and onion stuffing and apple sauce. Followed by a Cherry Brandy mince pie from our local, privately owned Supermarket / Deli with a dollop of cream,
            Jenny
             
            Jenny namaste, Nov 17, 2013
            #96 Quote in Conversation
          • pamsdish

            pamsdish Total Gardener

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            Yesterday I had a venison burger on sourdough for lunch, duck breast, saute potatoes and mushrooms for my evening meal.
            Today a pork tenderloin with roast potatoes and parsnip, peas and carrots. and cauli, no stuffing as I haven`t time to make it, and I really detest stuffing from a packet.
             
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              pamsdish, Nov 17, 2013
              #97 Quote in Conversation
            • longk

              longk Total Gardener

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              Chicken and parma ham tortellini with my five minute tomato sauce (quarter some cherry toms, sweat them down with a pinch of salt, pinch of sugar,pinch of onion seed and a splash of balsamic vinegar. Remove from the heat and stir in rocket leaves and some crumbly Wensleydale). Just enough sauce is my preference (which is a tablespoon) rather than swimming in it. Crusty buttered bread on the side.
               
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                longk, Nov 17, 2013
                #98 Quote in Conversation
              • "M"

                "M" Total Gardener

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                Some great recipes being posted on here, thank you!

                Today is roast leg of lamb, studded with garlic and rosemary, hasselback potatoes, variety of vegetables, stuffing and Yorkshire puds (it really isn't a Sunday dinner at ours without yorkies).

                Dessert will be mixed berries with homemade (plain) yogurt.

                Job's a goodun :dbgrtmb:
                 
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                  "M", Nov 17, 2013
                  #99 Quote in Conversation
                • Fern4

                  Fern4 Total Gardener

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                  Well I've just had egg and chips! :lunapic 130165696578242 5:
                   
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                    Fern4, Nov 17, 2013
                    #100 Quote in Conversation
                  • stephenprudence

                    stephenprudence GC Weather Guru

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                    dinner at 1pm? :O

                    I have had nothing today!

                    Yesterday evening I had mackerel and rice, with olives.

                    I aim to eat around 1,500 calories a day, and get the most out of my energy from that.. it seems to work well, I'm never out of energy, or tired.
                     
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                      stephenprudence, Nov 17, 2013
                      #101 Quote in Conversation
                    • Fern4

                      Fern4 Total Gardener

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                      Yep.....I have breakfast, dinner then tea. I might have supper if I feel peckish but that would just be a snack. :biggrin:
                       
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                        Fern4, Nov 17, 2013
                        #102 Quote in Conversation
                      • stephenprudence

                        stephenprudence GC Weather Guru

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                        Oh these labels for eating times confuse me. I just 'eat' lol.
                         
                        stephenprudence, Nov 17, 2013
                        #103 Quote in Conversation
                      • "M"

                        "M" Total Gardener

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                        :scratch: You're a bloke ... you're tall .... it ain't enough! :nonofinger:

                        You may feel you have lots of energy, but, it's not only about energy: you need to consider the pressure you are putting your organs under when you are not consuming enough calories for the body to function fully.

                        Hopefully, it was a typo :)
                         
                        "M", Nov 17, 2013
                        #104 Quote in Conversation
                      • stephenprudence

                        stephenprudence GC Weather Guru

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                        actually I'm pretty short ;)

                        I don't think it's bad, I'm feeling good.. I eat all the right balanced stuff, I'm not dieting, just eating how I feel. I'm not ultra slim either.

                        Also it's not 1500 calories every day, that's just an average. It's less when Im at work, more when I'm at home. One day I might eat 1400, next day ill eat 2000, there's no absolute plan or anything. But I do pay attention to what I eat now
                         
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                          stephenprudence, Nov 17, 2013
                          #105 Quote in Conversation
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