whats your signature dish

[Davycc]

Cheffy007 you can play too but go easy on us

I like cooking, love experimenting with it and would probably do 50% of it in our house but I'm definitely no chef. So question is from bacon butties to beef bourguignon, what's you signature dish? It may be a full dinner a quick snack or something you do for lunch at work, anything.

Mine is made for lunch as its so easy and not really cooking

Ingredients

Chicken breast
Pasta (any kind)
Onion
Peppers
Sun dried tomatoes
Olives (see where the thread idea came from)
Mayonnaise
Salt
pepper

Put chicken breast in a pot and cover with cold water and bring to boil. I throw in the chopped onion about 5 mins before the chicken is ready. The chicken is ready after about 20-25 minute when cooked right through and has no sign of pink.
(Chicken can be boiled from frozen but takes a bit longer. Just cut through it and make sure it's nice and white right through and fully cooked)
chop onions, peppers, sun dried tomatoes and olives

Boil the pasta until its how you like it, I don't like mine over cooked.

Scoop out the onion and drain the chicken and dice the chicken then place in a bowl with, peppers, olives, tomatoes and mayonnaise to suit your taste and mix together adding seasoning to taste.
Drain pasta and empty the pot, replace the pasta in the pot and add the mixture.

Done.

[NottinghamWhite]

My specialty is pommes dauphinois but I see so many people not doing it correctly, I obviously if wrong stand corrected. My way of cooking these are slice the potatoes thinly, dice onion very finely & use crushed garlic layer the potatoes using the onion & garlic. I then pour into a jug half double cream & half milk. The key ingredient for me however is Gruyere cheese which I grate & liberally sprinkle over the top. The smell that comes out of the kitchen as they are cooking has me salivating at the mouth.

[Deleted User 728]

Salmon noodle creamy mess


Two salmon fillets
Mushrooms
Almond flakes
Noodles (pref. fresh)
Plain yoghurt (half a big pot)
Capsicum (that's a pepper to you and me)
Garlic
Onion
Sesame oil


1. Pre-heat your oven to about 180 (whatever that is in "gas marks" .. pretty high )

2. Bake the salmon for 10-15 minutes depending on how you like it

3. Get the chopping board out and get busy with an onion and two or three cloves of garlic to taste

4. Take a wok and add some sesame oil and heat quite high (75%, not flaming) and add the onion, garlic and flaked almonds

5. SLICE up some mushrooms, long and thin having discarded the "trunk" bits

6. Add them to the wok

7. Cook till the onions are well done and nicely browned

8. Chop the pepper and add that to the wok, turning the heat down by now

9. Add about a quarter of the pot of yoghurt, season with salt and pepper and stir well

10. Take the salmon from the oven and de-skin before adding it to the mix in the wok. It should fall apart nicely, but if not you can slice it into chunks

11. Add the noodles and another quarter pot of yoghurt

12. Cook and stir for another two or three minutes then serve in pre-heated bowls



NB.
You can sub the salmon for prawns or even smoked haddock or some cod chunks if you like
You can sub the yoghurt for double cream or creme fraiche
You can add peas for more green, or spinach, or even tomatoes - that works surprisingly well, but I'm talking about baby plums diced, not the canned variety
Basically, you can do what you like : a pasta like fusilli instead of the noodles works well if you want to carb it up

This is quick and easy and I make it for lunch or dinner.





Other than that, I like to do a roast at least once a week; lasagne, often with Quorn mince instead of meat; I make great potato wedges too

There is another dish I made after trying some home-made soup in Hamburg a couple of years ago.
I never realised how simple it is to make soup and this one is made from potatoes and sausage, like chorizo, but you can add bacon to it and it's a real winter warmer. I might type it all out later if anyone's interested



Oh, and I love dauphinois too, NW !!
I had a French gf for years and she'd make it about once a month.
She also made a mean potato omelette, though it wasn't as good as the ones my Spanish gf made
Proper traditional recipe : took ages, made an absolute bomb site of the kitchen, used half a litre of olive oil .. but tasted divine

[NottinghamWhite]

Shepherds pie, simple fayre but tasty.

Chop an onion finely & sauté in a little oil & a touch of butter until translucent. Add lamb mince & fry gently until the lamb is slightly brown. Pour off any residue liquid & add a good measure of red wine, cook until most of the wine has evaporated. Add lamb stock by using 2 oxo cubes & a tin of chopped tomatoes & a table spoon of red currant jelly.Cook on a low heat until most of the liquid has evaporated. As a final touch add Bisto best lamb gravy powder to achieve a thicker consistency of gravy. Meanwhile boil your potatoes & then mash adding butter & a little double cream & place on top of mince in a serving dish. To make the dish go further add some diced carrots & garden peas into the mince. Grated cheese is added & then cooked in the oven for approximately 15 to 20 minutes.

[Deleted User 728]

I love lamb in any form, but Shephers Pie is one of the best ways to eat it.

Perfect for winter

[NottinghamWhite]

I love lamb in any form, but Shephers Pie is one of the best ways to eat it.

Perfect for winter

Slightly off topic but we have red currant jelly with a few things & usually put some in the gravy with lamb. Anyway shock horror we ran out & I went to our local Tesco Express looked on the shelves but couldn't see any. So I popped to the checkout where a maturish lady was working the till, I asked did they stock red currant jelly. She stared at me for awhile & asked could I repeat what it was I wanted, so I did to which her response was she had never heard of it but suggested I tried Lidl further down the road as they tended to stock all sort of weird & strange foodstuffs

[johnh]

From a sliced loaf (preferably thick sliced) take two slices. Take three rashers of bacon, grill them until fat is crispy. Place them between the slices of bread (unbuttered) and add Ketchup or Brown sauce as required. Accompanied by a mug of steaming hot tea. Cheffy, eat your heart out.

[Davycc]

From a sliced loaf (preferably thick sliced) take two slices. Take three rashers of bacon, grill them until fat is crispy. Place them between the slices of bread (unbuttered) and add Ketchup or Brown sauce as required. Accompanied by a mug of steaming hot tea. Cheffy, eat your heart out.

Works for me too but you need the real butter.

[mapperleywhite]

Mrs MW's home country is not what you would call a gourmet destination, so I'm in charge of most of the cooking in our household. We're fortunate in Nottingham to have many specialist food outlets, especially for Asian ingredients, and I spend time looking at recipes on YouTube, so here's one to tickle your taste buds:

Thai style pork with cashew nuts

Take a packet (~500 g) of diced pork and cut the meat into strips about 1 cm wide. Mix in a bowl with 3 tsp tom yam paste and leave to marinate.

Toast ~75g unsalted cashews in the oven until they turn darker brown – 7/8 minutes at 180’C

Chop an onion, but not too finely; and slice some chestnut mushrooms in half (1 packet).

Cut 4/5 dried red chillies into two or three pieces (this results in a medium hot dish for me); slice 3 or 4 cloves of garlic.

Heat some oil in a wok - groundnut oil is best, but I have used olive oil - add the garlic & chillis and cook for about 2 minutes. (Good to have some ventilation as the chillis are quite pungent when cooking!)

Add the onion and soften it – 5 minutes perhaps – turn up the heat, add the meat and sear it until brown. Then add the mushrooms and soften them.
You can add frozen peas for colour at this point if required.

Then season with Thai fish sauce (2 tbsp), soy sauce (~1 tsp), jaggery (Asian palm sugar, but brown sugar works too – 1 tsp) and the juice of one lime. Check the seasoning and adjust if necessary.

I like to serve this over Sainsbury’s fresh egg noodles (cook for 2 minutes), but rice is OK of course. Drizzle a little sesame oil over it all and stir in the cashews.

Some people are pork averse, so I imagine it would work with chicken or beef. Also green pepper can be substituted for peas - probably more authentic - but put strips of it in with the onion to soften.

[NottinghamWhite]

Can't wait for Another Northern Souls Pot Noodle recipes