Made up a marinde with the following…
1 cup dry red wine
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 cup olive oil
Mixed it up, threw it in a food bag and threw a few choice cuts of Kinvara fillet steak in with it.
Will be nicely soaked in by 6pm.
[quote=“Kinvara’s Passion, post: 818626, member: 686”]Made up a marinde with the following…
1 cup dry red wine
1/3 cup soy sauce
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 cup olive oil
Mixed it up, threw it in a food bag and threw a few choice cuts of Kinvara fillet steak in with it.
Will be nicely soaked in by 6pm.[/quote]
Some of that I can see going together but wine with cumin and ground coriander? You’ve lost me.
I didn’t actually go with the coriander as it was out of date by a good bit. However its in the recipe I took from some foodie blog…
Have 2 Hereford strip loins out to get them to room temp before I throw them on the pan later. Think I’ll have some homemade chips to go with them. No sauce or onions or anything like that, the taste from these things are unreal. Steaks from Lidl btw, very under rated
Let us know how it goes sure! I find cumin very strong tasting and tastes more of curry than anything else so wouldn’t have it with steak. If marinating steak I go with balsamic, Dijon, garlic, oil, bay leaf, thyme, salt and pepper.
had 3 red peppers stuffed with rice and mincemeat, abolutely savage
you cook the meat and the rice, then stuff it in the pepper and leave it cook for an hour in a pot
the wife did this
I woke up this morning with a goo on me for a fish pie. Anyway, a fish pie is a labour of love and between shopping for the ingredients, preparation and cooking, it took about 5 hours. Just polished it off there now with some steamed broccoli and a glass of Chablis. It was absolutely beautiful and I am now stuffed. Appetite sated.
Smoked cod, fresh salmon and hake constituted the fish element of the dish.
[quote=“Fagan ODowd, post: 821668, member: 706”]I woke up this morning with a goo on me for a fish pie. Anyway, a fish pie is a labour of love and between shopping for the ingredients, preparation and cooking, it took about 5 hours. Just polished it off there now with some steamed broccoli and a glass of Chablis. It was absolutely beautiful and I am now stuffed. Appetite sated.
Smoked cod, fresh salmon and hake constituted the fish element of the dish.[/quote]
Great effort Fagan.
I took the handy route and went to Linnanes for a bowl of chowder and some brown bread. It was thick with fish.
Do you make your own puff pastry?
It was a traditional fish pie, @Kinvara’s Passion topped with mashed potato.
I didn’t know whether to put this in; things I’ve learned today or this thread… Marinate a steak over night in lager! Tempting Monday night dinner!
Special on crab meat in Superquinn today. Half price. So I made crab cakes and stuffed them into pittas with a bit of lettuce tomato mayo and Tabasco. Lovely lunch.
Rib eye, seasoned and cooked on the griddle pan to medium rare, decide to also griddle some potatoes that had been pre-cooked, some beetroot, tomatoes and onion. Boiled some broccoli for two mins, and there was a lump of leftover ham so had a scelp of that as well. Good feed.
Ribeye. The thinking mans steak.
My favourite cut, definitely the tastiest.
Agreed.
Just had some if this Black pudding from Tulla Co Clare…
Nice and spicy.
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[quote=“Kinvara’s Passion, post: 824608, member: 686”]Just had some if this Black pudding from Tulla Co Clare…
Nice and spicy.
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Love this stuff.
Chicken in the oven, spuds on the boil which I’ll douse in garlic and thyme and roast and i’ll fuck on some carrots and parsnips shortly-make up the gravy in a while with some red wine and balsamic. Looking forward to it now so I am.
Game over. Pint bottle in meagher’s after and a phone call to brezzis pizzas in porto on the way home for 4 big pizzas and a garlic bread(actually a pizza).
That’ll be lovely Juhi. Brezzis is my favourite Fingal pizzeria.