Dinner
 

Right, you arty farty showy-off creative bunch of cooks, what did you have for dinner last night?

I had chicken breasts covered in panko bread crumbs, baby corn, green beans, broccoli and wedges of onion....healthiest dinner in a long time and not too dull. Then some festive friends for pud pud.

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What are Panko Bread Crumbs when they at home???

Dinner last night was banana sandwiches, then 10 pints of lager!!

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What a guy.

They're just breadcrumbs. An idea belonging to the good lady, just makes a chicken breast less dull :thumbup:

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A sandwich.... made at home.

Prawns and strips of smoked salmon tossed in my own tangy rose sauce (mayo, jalapeno tommy sauce, lemon juice, cayenne pepper) with rocket and a spread of gherkin relish.

Served up with salt and vinegar discos....

Fit for a king!

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Spinach salad with one diced egg and a bit of a olive oil / balsamic vinegar dressing.

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Oddly enough I used them for the first time a couple of nights ago. Was fashioning a chicken cordon bleu for him indoors & these seemed to breadcrumb well after toasting first.

Tonight it is flippin' well freezing here so sausage and mash with onion gravy.

I see he has stashed a Crunchie bar in the fridge for laters.

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They are much drier & flakier than normal bread crumbs. Gives a much better crunch. We prefer them over normal bread crumbs aswell.

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They stay crispy for a long time too.

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How did you get the crumbs to stick and how did you cook the chicken?

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since moving into my spanking brand new apartment where i still do not have any Du connection or Gas connection (and hence have not been able to cook for over 2 weeks:angry_smile:) last night i had a manky chicken and salad bap sarny from park & shop...i shall not be buying that again!

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Apart from the prawn and salmon, that sounds incredible. Discos! What a guy.


Dipped in egg then in the breadcrumbs.
Cooked on greased tray in the oven. Underneath crumbs are not crispy obviously, guess you could turn it or grill first or something but can't really be bothered....

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I normally mix Panko crumbs with normal breadcrumbs, to get a better coating (for Chicken Kiev, Chicken escalopes etc).

Last night was another bowl of my Jambalaya, I have enough left tonight, I must get to Spinneys.

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Dipped in egg then in the breadcrumbs.
Cooked on greased tray in the oven. Underneath crumbs are not crispy obviously, guess you could turn it or grill first or something but can't really be bothered....[/QUOTE]

I shallow fry, turning a couple of times to ensure they're evenly cooked and a nice golden colour

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Good tip. Thanks

Again, good tip. Idea was to have a healthier dinner so frying wasn't top of the list but in future I'll definitely give it a go. :thumbsup:

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I had steamed chicken in a large Yorkshire pudding (frozen), with mash (frozen), stuffing (dried), peas (tinned) and gravy (granules).

Yes, I feel ashamed.

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Apart from the mash, that's how I'd make all that food, don't be ashamed.

Although I did make gravy from scratch last week with the toad-in-the-helmet I made and it was spectacular.

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Leftover roast chicken from the weekend. Always save all the bits of skin too "soggy" to eat direct from the oven first time (the parts from the back, underneath, are the best). Dry fry those pieces of skin on a flat pan until they turn brown and crispy, cooking in their own fat. They are a delicious chewy crispy appetiser (may need a bit of salt but nothing else) full of intense chicken umami.

Then in the same pan, which should now have a slight coating of the chicken fat, toss the torn (not chopped: you need the frayed edges) pieces of chicken meat on quite a high heat with some seasoning - whatever you like but I'm favouring salt, pepper, chipotle flakes and crushed fennel seeds lately. Keep stir-frying until the frayed edges of the torn chicken have started to get brown and crispy. Serve tossed in a salad of avocado (the riper the better), cherry tomatoes, scallions and some crunchy leaves. I like a dressing made from greek yoghurt, lime juice, a little fish sauce and chipotle sauce - you don't need too much of this as the avocado will act as a kind of sauce for the crispy bits of chicken...

Don't ever claim chicken is boring. Two greedy bastards will leave enough from the delicious 1.2kg roast chicken at the weekend to feed two normal people (or one super greedy bastard) for a nice weeknight dinner .

A lively white like a picpoul pinet or gruner veltliner or a verdejo/verdelho is a perfect accompaniment.

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How do you find the time to cook? I don't get home most days till after eight, just enough time to pull together a quick salad if I can be bothered to eat something. In bed by 10 and up at 5:30.

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How long do people take cooking these dishes ??


Since the wife has decided to take residence back to the UK I am back to fending myself .

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Sounds delicious, apart from the fact you chose chicken for your weekend roast? I think roasts are overrated at the best of times but roast chicken? MAT I thought better of you good sir.

Why so early and so late?

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You and the other Benedictine monks, that is, presumably...

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I swim before work every morning. 2.5km. Plus my half hour of faffing around the changing room ;)

Work from 8:30ish till 8 PM. Yeah, long hours. Busy, understaffed, it's Qatar and what else to do. When it's not so busy I still go back to the gym to work out so I still don't get back to the apartment till close to 8:30 most nights.

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Too ascetic for your tastes, eh?

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How do you combine replies in one post like Scamp can do?

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I get home 6ish, change, have a smoke, then start cooking. Generally an hour or so I guess for a proper dinner and lunch combo?
Others are considerably quicker. Quite enjoy it.

Some of that 8pm finish is choice then?
Can you do that super organised meal prepping stuff so you have all your dinners sorted and just reheat?
I hate eating late, so cooking / starting dinner at 9pm fills me with dread.

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Maybe except for this bit....

:unsure:

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Next to the 'Quote' button is a little square one with lines through it, click that for as many as you like, then hit reply

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Oh dear, you are just sooooo wrong. Probably because you are doing it wrong. I've converted my bf from being completely dismissive, and even derisive of roast chicken, to being the one who insists we have it regularly now. Ok, he does then go and buy the most expensive bird from Spinneys every time but it's always delicious. Roasting a few veggies alongside, including simple things like onions and garlic which take no effort at all, just adds to the treat (and to the ingredients for the left-over stir-fry).

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Ah, many thanks.

Well, yes, it's personal decision to work late. I'm usually the only one in the office between 5:30 and 8, which I enjoy very much ;) but the work isn't wasted either.

I do make a big pot of something on the weekend and have that for lunches during the week, along with the broccoli. Never felt the need to have a big / heavy meal at night, hence the salads. Sometimes I don't eat anything at all. Just not hungry.

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Love roasts. My ma makes a brilliant roast chicken. And lamb and beef. And pork with the crackling. Keep it simple, bring out the flavour, don't make it complicated. That's the best approach to cooking, me thinks.

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Nope. Chicken is the worst of all the roast options. I don't care how juicy or succulent and how good the skin is, it's still dull.
But then again, all roasts are fundamentally dull.

I'm on an anti-work thing at the moment, I'm coming in later and leaving earlier in my own little two fingers up at these helmets. :thumbsup:

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i'm with MISS, nothing like a delicious chicken roast

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Last night - pork chop casserole ... an easy, one dish supper. Tonight - fish pie with a creamy, buttery mashed potato topping.

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:eek::blasphemous :p
:sick:

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Yes Mission, but not for the reasons you think just because you've been propagandised about poor little piggies.

Hnd, why would you submerge a poor innocent pork chop in a dank and soggy casserole instead of browning and caramelising their delicious juicy crispy sweetness perfectly on a hot pan?

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:sick::sick::sick:

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Hmm...mmm...pork.... :)

It's fascinating how there are many Muslims who will do every possible haram thing but draw the line at eating pork. Which is so beloved by the rest of the world. Never quite figured that bit out.

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yep totally and i guess i am one of them.
just the smell of any pig meat makes me heave :sick:
Even when i go into spinneys/choitrams/park n shop and i walk past the pork section the smell makes me literally want to be sick.

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Get yourself a slow cooker, bang in veggies and meat bit of water with an Oxo cube, switch on in the morning lovely meal waiting for you!!

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They're not submerged. They sit on layers of thinly sliced potatoes and onions, over which has been poured a tin of Campbells Condensed Mushroom Soup. Put a lid on the dish or cover with foil and bake in a hot oven (230c) for about 50 mins, or until the spuds are just tender then remove the lid and brown the chops/crisp the fat for about 7 minutes. Delicious and, as said, a one-pot meal - and if you've got a timer on your oven it can be prepped in the morning and then stuck into the oven which is set to be ready when you get in from work!!