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Post by ozymandias on May 11, 2015 16:44:20 GMT 10
Found another piece of lamb in my freezer that is currently thawing to be minced tomorrow or Wed. This time I will make Lachmacun with it, a middle eastern Pizza-like dish
Also felt like having some propper (pork) schnitzel with Jaeger Sauce
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osdave
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Post by osdave on May 11, 2015 17:34:14 GMT 10
Found another piece of lamb in my freezer that is currently thawing to be minced tomorrow or Wed. This time I will make Lachmacun with it, a middle eastern Pizza-like dish I had a crack at these after watching Food safari on SBS last year and finding it in the Feast mag. Loved them. Dave |
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Post by smokey on May 11, 2015 22:30:35 GMT 10
Had to look up the lachmacun. I recognise it by sight but not name.
The shnitzel with Jaegar sauce, Now that is something of a common happening at my house.
Sometimes creamed, Sometimes reduced. I love it.
One thing I haven't had a go at is country fried beef mince patties, That is on my next to do list
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Post by ozymandias on May 11, 2015 22:36:47 GMT 10
What do you serve the Jaeger Schnitzels with?
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Post by smokey on May 11, 2015 22:53:44 GMT 10
Being Normaly a week night meal, Just plain steamed or nuked three vege. Just like in Germany.
Winter veg goes well like broccoli or spinach. Something bland but wholesome smothered in the mushroom sauce gets lifted.
This is one meal I like to stack a bit of everything from the plate onto the fork
EDIT,
Anything breaded and fried I consider stodge. So I try to avoid adding more stodge like mash potatoes and the like.
Nor am I often bothered to fuss with anything other than the shnitzel and the sauce so this often means going for the simple steamed greens and carrots
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Post by Bentley on May 12, 2015 6:59:46 GMT 10
Am I seeing a reference to Chicken Fried Steak (well you said country fried, which in this country just means different gravy)...Now that is a dish that is near and dear to my heart! Love me some CFS!  |
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Post by smokey on May 12, 2015 15:02:03 GMT 10
That's the one Bentley, I saw it being made with ground beef and figured it would be an interesting ,,, no, Tastey way to go.
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osdave
Junior Member
Posts: 80
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Post by osdave on May 12, 2015 16:40:39 GMT 10
What do you serve the Jaeger Schnitzels with? Gotta be cabbage |
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Post by smokey on May 14, 2015 15:45:44 GMT 10
I've got two projects Im keen on to do this week end, One BBQ and one on a skillet.
This, With a different stuffing and if it's any good Im going to try it on a duck another day.
I like the idea of slicing straight through with no bones using one of Shaynehs recipes or flavour profiles.
And this one but I'll be using Panko for the final breading
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Post by smokey on May 15, 2015 18:52:27 GMT 10
Here is my plan for the boned out chicken. Im thinking a stuffing of, Fetta, Cheddar, sesame bun bread shredded and oven dried, Spinach, diced Panchetta or streaky bacon,Pine nuts, Seasoning and fresh oregano. The sauce will be pan dripping, flour and white wine deglace and silked up with butter and chiken stock. Just done the dried bread, All I need is a chook, Fetta and spinach to buy in the morning  . Its blowing a gale here so will use the impervious to weather and much loved big green egg. |
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osdave
Junior Member
Posts: 80
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Post by osdave on May 15, 2015 20:15:03 GMT 10
Thinken about Pide for hangover lunch on Sunday
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Post by bill44 on May 16, 2015 11:30:51 GMT 10
Our butcher smokes his own hams and bacon, was in there yesterday and he had some beautiful smoked hocks he'd done the night before. So after having a shot at him (friendly) about where my fresh hocks went I bought one of the hocks and there is at the moment a big pot of Pea and Ham soup simmering on the stove, nice smoky smell without being too strong.
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Post by ozymandias on May 16, 2015 17:17:29 GMT 10
There's a good flat iron steak thawing for tomorrow's dinner...
Next week's one of the dreaded six-and-a-half shift weeks so no great plans. Have some gulash and some bolognaise sauce in the freezer... Will go through them
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Post by smokey on May 16, 2015 17:55:20 GMT 10
Our butcher smokes his own hams and bacon, was in there yesterday and he had some beautiful smoked hocks he'd done the night before. So after having a shot at him (friendly) about where my fresh hocks went I bought one of the hocks and there is at the moment a big pot of Pea and Ham soup simmering on the stove, nice smoky smell without being too strong. They do make the best pea and ham soup. What sort of P&H soup bloke are you? Chunky or fine? Im a fine soup man, Shred all the vedge and even wizz the soup when done. My love affair with Cambles can soup. Grew up with chunkey though |
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Post by smokey on May 16, 2015 19:24:47 GMT 10
There's a good flat iron steak thawing for tomorrow's dinner... Next week's one of the dreaded six-and-a-half shift weeks so no great plans. Have some gulash and some bolognaise sauce in the freezer... Will go through them Hmm, Chicken fried flat iron  . Yeh, I know. It's on my mind and won't go away until I do something about it  |
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