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Post by The Rover on Mar 29, 2011 13:28:40 GMT
1. Rib-eye steak, mushroom, peas and chips.
2. Wiener schnitzel and chips.
3. Chicken madras or similar and pilau rice.
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Post by Sir B3na1i on Mar 29, 2011 13:30:58 GMT
1. Chilli-con-Carne
2. Lamb Rogan Josh
3. Salmon, Asparagus and Jasmine Rice
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Post by Furry Frank The Combat Wombat on Mar 29, 2011 15:07:41 GMT
Whoa whoa whoa, now this is a humdinger of a thread; where to start?! Are we talking top3 dinners EVER, or top3 mainstay dinners you'd have at home? I'll go with the 2nd as the 1st is too hard:
1) Roast (has to be): Pork just edges it if the crackling works, with apple sauce, roast root veg and purple sprouting.
2) Curry: I'll go with a Lamb shank dupiaza with naan, raita and taka dal.
3) Seabass fillet with puy lentils (MrsJ said my lentils are better than Stein's FFS FACT*)
PS: A pedant writes: you don't need to specify "lamb" rogan josh**
* & ** smites self for smugness
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Post by channonite on Mar 29, 2011 15:10:47 GMT
PS: A pedant writes: you don't need to specify "lamb" rogan josh**
Oh yes you do. I did a chicken rogan josh only last night. I thought I had some lamb in the freezer, but I didn't.
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Post by Furry Frank The Combat Wombat on Mar 29, 2011 15:20:45 GMT
PS: A pedant writes: you don't need to specify "lamb" rogan josh** Oh yes you do. I did a chicken rogan josh only last night. I thought I had some lamb in the freezer, but I didn't. wasn't rogan josh, then....call it murg masala. |
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Post by Mandochris on Mar 29, 2011 15:21:54 GMT
Hmmm. When it comes to roast I prefer the lamb. You just cannot get crackling here in France.
I enjoy lentils, cooked traditionally with bacon bits and onions. We have them with nice French saussages (Toulouse saussage works well).
I made a rather mullet and whiting dish t'other day.
Now, where can I fit a good gratin dauphinois in there?
PS Jez, how was it at Stein's? I love his programmes and I probably missed your review due to it being "avoid TUI time".
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Post by Furry Frank The Combat Wombat on Mar 29, 2011 15:32:27 GMT
Well it was close...generally I prefer lamb, and beef with yorkies or a proper chicken is hard to resist, but when the crackling's right, then porkage is the way, I say. Aye, I usually cook them with a mirepoix and a good stock, although other veggies may sneak in, as may cumin and a pinch of chilli...will mainly have them with fish, but will make a mental note to try with a good sausage when winter returns. a rather mullet dish?!   Stein's was cracking...good ambiance and service (they even picked up that it was my birthday meal in passing and gave me a decorated plate with sweets). I had Lobster, avocado, green bean n fois gras salad to start, which was awesome, as was my main of brill with truffle sauce (well it was my birthday!); MrsJ's turbot with hollandaise was the dogs, only her starter of scallops with lentils was not so good (let down by the lentils being over-seasoned IMO)...all in all a damn fine dinner and the price wasn't too bad, considering. |
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Post by spot51 on Mar 29, 2011 16:41:54 GMT
1 Tandoori Mixed Grill, green salad, plain naan.
2 Fish, chips, mushy peas, bread and butter, mug of tea.
3 Lamb, apricot and cous cous tagine.
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