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Illgresi Damn it looks delicious!
Show Off Your Dish (Picture Thread) (Rules added)
- Thread starter fiveub
- Start date
Soldato
Both fantastic meals there. Look great!
Thai peanut chicken leftover curry I did.
Sunday Lamb roast with boulangere potatoes.
Beef ribs went in braised in Guinness.
How they came out.
Thai peanut chicken leftover curry I did.
Sunday Lamb roast with boulangere potatoes.
Beef ribs went in braised in Guinness.
How they came out.
Soldato
Sex!
Man of Honour
Cross-posted because it was damn tasty...
Steak sous-vided @ 56C. Roasted vine tomatoes, caramelised balsamic onions, sautéed asparagus and potato dauphinoise. Apologies for the poor picture
Steak sous-vided @ 56C. Roasted vine tomatoes, caramelised balsamic onions, sautéed asparagus and potato dauphinoise. Apologies for the poor picture
Soldato
Cross-posted because it was damn tasty...
Steak sous-vided @ 56C. Roasted vine tomatoes, caramelised balsamic onions, sautéed asparagus and potato dauphinoise. Apologies for the poor picture
wow! perfect!
Man of Honour
^ Thanks
Also, home made chilli beef ramen. Not the best quality picture but it was extremely tasty:
Also, home made chilli beef ramen. Not the best quality picture but it was extremely tasty:
Man of Honour
Sure...it was a bit adhoc but I'll try to remember it...
Ingredients (two portions)
400g steak (see below)
1 shallot
1 handful beansprouts
2 mushrooms
2 spring onions
1 thumb-sized piece of ginger
2 garlic cloves
1 chilli (choose a variety you like the taste/heat level of)
2 'baskets' of egg noodles (I bought some fresh ones from the local Asian supermarket but you can use dried if you like)
1.5 litres of stock (I used a mix of home made beef and pork stock. You can use any you like but definitely use the highest quality you can get your hands on as this is really what makes the dish)
1 teaspoon fish sauce
1 teaspoon sambal oelek
1 teaspoon dark soy
Pinch of brown sugar
Red pepper flakes
Fresh corriander
Method:
Beef:
Any cut of steak you like. I used flank steak above. Liberally salt it and then sear the outside on a blazing hot skillet. You don't want to cook it through, just brown the outside - 30/60 seconds per side. Once done, set aside.
Add stock to large pan and turn up the heat. You want to get it to simmering asap but as soon as you do you should turn the heat down to lowest.
Whilst this is happening, peel you ginger and drop it in whole. Peel your garlic and crush it a little with the back of your knife. Chuck this in too. Then add the sambal, soy and fish sauce. Finally add the pinch of sugar. Leave this to steep whilst you prepared the other ingredients.
Slice the shallot finely. De-seed the chilli and do the same with that. You want these to be similarly sized slices, at least in regards to thickness.
Cut the spring onion into 1.5 inch long batons and the quarter those so you have 1.5 inch long slivers.
If using fresh noodles, boil a full kettle and then stick the noodles in a sieve/collender. Slowly pour the boiling water evenly over the noodles so that you partially cook them. If using dry noodles just follow the cooking instructions but remove before the last 1/3rd of the cooking time. Once you have done these steps, quickly rinse the noodles with cold water to halt the cooking process.
Place the noodles in the centre of your serving bowl. Arrange the shallot, chilli, beansprouts and spring onions around the sides, leaving space for your beef.
Slice the beef as thinly as you can against the grain. Trim off any obvious bits of fat/silver skin. Divide this between your two portions.
Remove the ginger and garlic from your stock and discard. Divide the stock between the two bowls.
Garnish with coriander and re pepper flakes.
The noodles may need 60 seconds to warm up/finish cooking.
All types on my phone - apologies for any dodgy formatting/etc.
Ingredients (two portions)
400g steak (see below)
1 shallot
1 handful beansprouts
2 mushrooms
2 spring onions
1 thumb-sized piece of ginger
2 garlic cloves
1 chilli (choose a variety you like the taste/heat level of)
2 'baskets' of egg noodles (I bought some fresh ones from the local Asian supermarket but you can use dried if you like)
1.5 litres of stock (I used a mix of home made beef and pork stock. You can use any you like but definitely use the highest quality you can get your hands on as this is really what makes the dish)
1 teaspoon fish sauce
1 teaspoon sambal oelek
1 teaspoon dark soy
Pinch of brown sugar
Red pepper flakes
Fresh corriander
Method:
Beef:
Any cut of steak you like. I used flank steak above. Liberally salt it and then sear the outside on a blazing hot skillet. You don't want to cook it through, just brown the outside - 30/60 seconds per side. Once done, set aside.
Add stock to large pan and turn up the heat. You want to get it to simmering asap but as soon as you do you should turn the heat down to lowest.
Whilst this is happening, peel you ginger and drop it in whole. Peel your garlic and crush it a little with the back of your knife. Chuck this in too. Then add the sambal, soy and fish sauce. Finally add the pinch of sugar. Leave this to steep whilst you prepared the other ingredients.
Slice the shallot finely. De-seed the chilli and do the same with that. You want these to be similarly sized slices, at least in regards to thickness.
Cut the spring onion into 1.5 inch long batons and the quarter those so you have 1.5 inch long slivers.
If using fresh noodles, boil a full kettle and then stick the noodles in a sieve/collender. Slowly pour the boiling water evenly over the noodles so that you partially cook them. If using dry noodles just follow the cooking instructions but remove before the last 1/3rd of the cooking time. Once you have done these steps, quickly rinse the noodles with cold water to halt the cooking process.
Place the noodles in the centre of your serving bowl. Arrange the shallot, chilli, beansprouts and spring onions around the sides, leaving space for your beef.
Slice the beef as thinly as you can against the grain. Trim off any obvious bits of fat/silver skin. Divide this between your two portions.
Remove the ginger and garlic from your stock and discard. Divide the stock between the two bowls.
Garnish with coriander and re pepper flakes.
The noodles may need 60 seconds to warm up/finish cooking.
All types on my phone - apologies for any dodgy formatting/etc.
Man of Honour
If you can't get it you could just mince up some chillies I guess. It's just kind of convenient
Man of Honour
Nice... kind of reminds me of something from CulinaryBroDown....