What the f uck are you having for Dinner thread..

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luvgonzo said:
Going to put the recipe up for this as it was really good.

Put a layer of sliced potatoes in the bottom of the dish and a sliced onion.
Mash up garlic with olive oil and lemon Juice and rub over a boneless lamb shoulder joint.

Cook on 200 uncovered for 20 mins then add a small glass of red wine and cover. Turn down to 150 for 3 hours.

Take out rest for 30 mins then shred the lamb
Add chopped sweet peppers, feta and mint.

I served it in the dish.
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You sofisticated bastard.
 
I’m having a go at belly pork.

I usually **** it up.

Made a dry rub of white pepper, sugar and salt. Popped it in the oven on a high heat for 30 mins then turned it down to 140.

Doing it with boulongere potatoes. Not sure on the veg yet. Haven’t looked what we have in the fridge.
 
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2 packs of koka tomyum flavour noodles and mixed in a tin of tuna, topped with cheese and served on toast
 
Sweats. said:
I’m having a go at belly pork.

I usually **** it up.

Made a dry rub of white pepper, sugar and salt. Popped it in the oven on a high heat for 30 mins then turned it down to 140.

Doing it with boulongere potatoes. Not sure on the veg yet. Haven’t looked what we have in the fridge.
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Did you score it up wash and dry it thoroughly?
 
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There are some slow cooked pork chops on here too as didn’t have enough belly pork.

Did a different dry rub on those. Used paprika brown sugar and salt.
 
Commachio said:
Spicy tuna noodles with tuna on chesse on toast then?

Sounds ok actually.
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yeah pretty much it mate, proper student munch but very satisfying.

i eat noodles all the time, youd be amazed what you can chuck in with a pack of noodles to make em an actual bit of food <laugh>
 
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Well I ****ed it up.. the pork chops were over done.. the belly pork could have done with another half hour. Flavours were nice though. I’d over cooked the pork chops so much they were crunchy

The boulongere potatoes were good..
 
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