Topic: What's for dinner, Josephine?

[Gav Iscon]

I love corned beef hash, it just needs 2 fried eggs on top and a handfull of spring onions and it'd be 5-star cuisine.

Agreed. I used to make it at work and most would be pre complaining, 'What. dog food?' etc etc but once they found it wasn't as unhealthy as they originally thought and they had scoffed the first plate full, they were always back for more. I've always wanted to do my own corned beef sometime. 

[fried]

I get more repeat requests for this than anything else. More corned beef hash.

[SoberRat]

Potato and Mushroom Vindaloo, Seekh kebab, Pilau rice, Peshwari naan, Mint sauce and a touch of salad. Never made the kebabs before but they came out nice.

[Peripatetic Phil]

Looks very attractive, Rattus sobrietus !
** Phil.

[SoberRat]

Thanks Phil. I must start to use my posh plates for the photos though.

[Peripatetic Phil]

Chicken with chilli and black-bean sauce.  Followed by peach Melba.
** Phil.

[loveitspicy]

Very nice looking soberat and Phil one of my favs mate - love black bean sauce

best, Rich

[Peripatetic Phil]

Chicken with ginger and spring onions (using drumstick and thigh, not breast); served with egg fried rice, and almost certain to be followed by peach Melba (yet again !).

** Phil.

[Curry Barking Mad]

Hi All,
Some great looking food on this thread.
I've been making these Chicken Tikka burgers/kebabs for a long time now and thought it was about time I cooked some and took some photos.
These are made with minced chicken (leg meat). Some tikka paste, fresh coriander, mix powder, salt and a mix of fresh garlic, green chillies, carrot.
I get this from the same Asian store where I get the chicken.
The garlic, chilli and carrot mix has gone through a fine mincing  process (that sounds wrong) and kept in the fridge for a few hours. During this time a lot of water collects in the bottom of the bowl. The butcher then uses a slotted spoon and drains it before adding some to a plastic bag.
I use about 4 tablespoons of this mix to a kilo of minced chicken.
It is quite a sticky mix at this stage so I add a couple of tablespoons of bread crumbs.
Once everything is mixed I leave it for a couple of hours before making into 5 oz burgers.
I use a burger press to shape them and place on a plastic tray to freeze individually.
Once they are frozen they can then be bagged together without sticking together.
I cook them from frozen in a nonstick pan over a low heat turning only once after about 7-8 minutes of cooking.
These really do taste great and can be eaten as I have them in the photos or in burgers buns.
The fresh taste of the garlic and chillies is spot on.
Simple but delicious.
Cheers
Mick

[livo]

They look fantastic. What a great idea!  These have immediately made it onto my to try list.