Nutz_the_Squirrel Posted August 5, 2021 Share Posted August 5, 2021 Sunday roast? Homemade curries? Seafood? Pringle sandwich? What dish are you famous for in your own world? 0 Quote Link to comment Share on other sites More sharing options...
Thistle_do_nicely Posted August 5, 2021 Share Posted August 5, 2021 (edited) a stolen recipe from elsewhere but: fusilli pasta baby spinach chopped chorizo chicken breast strips parmesan (flakes, grated or powder, doesnt really make a difference) double cream butter Start boiling the pasta, cook the chicken on the grill, fry the chorizo in butter. Then mix the chicken in with the chorizo and stir it about, the chicken picks up the oil and colour from the chorizo. Pour in the double cream, add parmesan, add baby spinach. Stir it about. Drain the pasta, add the sauce once it's thickened up and the spinach has wilted, stir it about to mix the sauce in with the pasta and bon appetit. It's a nice, simple one to cook with just a handful of different ingredients, but it's a regular request in the house. I like it, theres not much faffing about and not too many dishes/utensils needed to make something thats really tasty. edit: its rich enough that you dont even need to add any salt or pepper imo. Edited August 5, 2021 by Thistle_do_nicely 2 Quote Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted August 5, 2021 Author Share Posted August 5, 2021 I’m attempting a home made madras this weekend. I make a decent roast chicken / pork / beef and all the trimmings but this is my first legit effort with a range of spices. 0 Quote Link to comment Share on other sites More sharing options...
Deanburn Dave Posted August 5, 2021 Share Posted August 5, 2021 My Quiches.Secret is the shop bought shortcrust pastry is rolled out as thin as I can (about 1mm) then blind baked. Probably about a fifth of the pastry you'll find in a shop bought quiche so the pastry is basically just there to hold the egg and filling/topping.The goats cheese and roasted red pepper always goes down a storm. 0 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted August 5, 2021 Share Posted August 5, 2021 I'm not bad at Tarka Dal. 0 Quote Link to comment Share on other sites More sharing options...
Lofarl Posted August 5, 2021 Share Posted August 5, 2021 Coq au vin. The translation is cock with wine. It's been ages since I've coq au vined. 1 Quote Link to comment Share on other sites More sharing options...
Paul Kersey Posted August 5, 2021 Share Posted August 5, 2021 (edited) Chilli con carne. It's not difficult. Just a load of steak mince, some tomatoes and peppers, a tin of kidney beans and if I'm feeling adventurous I'll throw in some pancetta/lardons just to give it extra flavour and texture. If I've got a jar of olives, I'll throw a few of those in too. I'll spice it up so that it's fairly hot but not so hot that it rips me a new arsehole in the morning. I don't bother with rice. I'll have it with some crusty bread and grated cheese. Edited August 5, 2021 by Paul Kersey 0 Quote Link to comment Share on other sites More sharing options...
tamthebam Posted August 5, 2021 Share Posted August 5, 2021 My student meal of note was corned beef hash. Tin of corned beef, boiled tatties, perhaps controversially a tin of sweet corn, pepper and butter. I ate it out of the pot to save on the washing up. Otherwise apple crumble. 2 Quote Link to comment Share on other sites More sharing options...
budmiester1 Posted August 5, 2021 Share Posted August 5, 2021 I do a fair Sunday roast but I'm probably best at Steak and peppercorn sauce with Homefries a'la James Martin. I was surprised how simple his recipes are yet very tasty. 0 Quote Link to comment Share on other sites More sharing options...
Nkomo-A-Gogo Posted August 5, 2021 Share Posted August 5, 2021 6 minutes ago, Paul Kersey said: Chilli con carne. It's not difficult. Just a load of steak mince, some tomatoes and peppers, a tin of kidney beans and if I'm feeling adventurous I'll through in some pancetta/lardons just to give it extra flavour and texture. If I've got a jar of olives, I'll throw a few of those in too. I'll spice it up so that it's fairly hot but not so hot that it rips me a new arsehole in the morning. I don't bother with rice. I'll have it with some crusty bread and grated cheese. I'm making one tomorrow with streaky bacon and red wine. My dish I like making is arroz al horno. Spanish oven rice. Folks jaws drop when you bring it out but it's so easy to make. 1 Quote Link to comment Share on other sites More sharing options...
Sergeant Wilson Posted August 5, 2021 Share Posted August 5, 2021 8 minutes ago, Nkomo-A-Gogo said: I'm making one tomorrow with streaky bacon and red wine. My dish I like making is arroz al horno. Spanish oven rice. Folks jaws drop when you bring it out but it's so easy to make. ^^^ 0 Quote Link to comment Share on other sites More sharing options...
Lofarl Posted August 5, 2021 Share Posted August 5, 2021 You all better be putting in some dark chocolate at the end of that chilli. 2 Quote Link to comment Share on other sites More sharing options...
Fullerene Posted August 5, 2021 Share Posted August 5, 2021 41 minutes ago, Paul Kersey said: Chilli con carne. It's not difficult. Just a load of steak mince, some tomatoes and peppers, a tin of kidney beans and if I'm feeling adventurous I'll throw in some pancetta/lardons just to give it extra flavour and texture. If I've got a jar of olives, I'll throw a few of those in too. I'll spice it up so that it's fairly hot but not so hot that it rips me a new arsehole in the morning. I don't bother with rice. I'll have it with some crusty bread and grated cheese. I agree that you do not need rice. The beans do the trick. When I was younger I did not like the beans. Now I could not have chili without. I use to make chili without using cumin seeds. Not any more. Another essential ingredient. 0 Quote Link to comment Share on other sites More sharing options...
Fullerene Posted August 5, 2021 Share Posted August 5, 2021 (edited) Kedgeree. Smoked haddock, water rice, curry powder (a bit on the hot side obviously), chopped flat leaf parsley, boiled eggs, lemon juice and butter. Also plenty of cardamon seeds. It is a bit fiddly getting the seeds out of the pods but a half teaspoon or more makes all the difference. Edited August 5, 2021 by Fullerene 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 6, 2021 Share Posted August 6, 2021 Nom nom nom thread for this pish. 0 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted August 6, 2021 Share Posted August 6, 2021 7 hours ago, Slenderman said: Nom nom nom thread for this pish. Given some of the pish threads on here there’s definitely scope for more than one food related one. 0 Quote Link to comment Share on other sites More sharing options...
carpetmonster Posted August 6, 2021 Share Posted August 6, 2021 18 hours ago, HeartsOfficialMoaner said: I'm not bad at Tarka Dal. Where do you go for the otter meat? 1 Quote Link to comment Share on other sites More sharing options...
Buddie Holly Posted August 6, 2021 Share Posted August 6, 2021 toast n cheese or to give it its sunday name-paisley pizza 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 6, 2021 Share Posted August 6, 2021 6 minutes ago, Granny Danger said: Given some of the pish threads on here there’s definitely scope for more than one food related one. Tbh you aren't wrong. Making monkfish cheek scampi tonight & yuzu dill aioli. (Ugliest fish ever btw.) 2 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted August 6, 2021 Share Posted August 6, 2021 18 hours ago, Deanburn Dave said: My Quiches. Secret is the shop bought shortcrust pastry is rolled out as thin as I can (about 1mm) then blind baked. Probably about a fifth of the pastry you'll find in a shop bought quiche so the pastry is basically just there to hold the egg and filling/topping. The goats cheese and roasted red pepper always goes down a storm. How many eggs do you use and what size dish? Whilst mine are always tasty, they always just seem to flatten after coming out the oven. 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.