whats your signature dish
Re: whats your signature dish
Best Breakfast ever, not or the faint hearted.
Ingredients:
Tomato
Mushrooms
Unsmoked bacon
Pork/beef sausages
Soda bread
potato bread
Fluffy pancakes (american style is the best I can describe)
Baked beans
eggs
Preheat oven (to keep warm)
Heat a skillet or fry pan with "copious" oil needs to be hot.
Fry or grill sausages and transfer to oven.
Slice and fry "dip" the soda bread, pancakes and potato bread until crisp and transfer to oven
Add tomato and mushrooms to pan and fry off then transfer to oven. Add butter if heart attacked desired.
Grill or fry bacon .......and transfer to oven
Heat beans in pot/microwave
Fry eggs in juices of pan
throw all together on plate and add:
Tomato sauce
Brown sauce
to taste
Must be taken with great cup of tea.
Ingredients:
Tomato
Mushrooms
Unsmoked bacon
Pork/beef sausages
Soda bread
potato bread
Fluffy pancakes (american style is the best I can describe)
Baked beans
eggs
Preheat oven (to keep warm)
Heat a skillet or fry pan with "copious" oil needs to be hot.
Fry or grill sausages and transfer to oven.
Slice and fry "dip" the soda bread, pancakes and potato bread until crisp and transfer to oven
Add tomato and mushrooms to pan and fry off then transfer to oven. Add butter if heart attacked desired.
Grill or fry bacon .......and transfer to oven
Heat beans in pot/microwave
Fry eggs in juices of pan
throw all together on plate and add:
Tomato sauce
Brown sauce
to taste
Must be taken with great cup of tea.
All at Amazon Books
The Funny Corner
When Santa Got Stuck Up The Chimney
The Thrones Murders
The Funny Corner
When Santa Got Stuck Up The Chimney
The Thrones Murders
- mapperleywhite
- Raich Carter's Contract Agent
- Posts: 3670
- Joined: 28 Apr 2012, 14:02
Re: whats your signature dish
In the best tradition of 'here's one I prepared earlier'.....Davycc wrote:Nearly identical to mine MW ..soo goodmapperleywhite wrote:Millionaire’s shortbread
There’s a certain irony in the title of this recipe given our financial standing at the moment…….
To be quite clear up front, you really must make sure the cholesterol and calorie police are not around for this one. But with the festive season coming up why not indulge – we only ever eat a small piece at a time and end up sharing with friends.
Personally I find it’s important to measure carefully the ingredients for desserts, in contrast to throwing things in.
There are three components to this one:
The shortbread
• 175g unsalted butter cut into pieces
• 75g caster sugar
• A few drops of vanilla essence (the original recipe called for seeds of a vanilla pod)
• 225g plain flour
Heat the oven to 180’C. Put the butter in a decent sized bowl and soften it in the microwave, and sieve the flour into it; then add the sugar and vanilla. Mix it up well to form a rough dough and put it into a buttered or non-stick square baking dish. Prick it all over with a fork. Bake for 5 minutes at 180’C and then 35 minutes at 150’C.
The Salted caramel
• 175g light soft brown sugar
• 300ml cream (single works)
• 50g butter in pieces
• ½ tsp sea salt
Heat the sugar in a dry pan over a medium heat. It will gradually turn a darker brown and melt (yes it’s caramelizing) but don’t overdo the heat. Add the butter and stir, then slowly add the cream stirring all the time. Finally stir in the salt.
For the topping
350g dark chocolate (I can recommend a brand called Callebaut from Belgium; found it by chance on e-bay)
Put the chocolate in a jug and melt it in the microwave. You can use it at this stage, but I find it makes the topping a bit hard so a little liquid (milk, rum?) will soften it.
Make sure the shortbread is hard then spread the caramel over it. Put it in the fridge to set for a while before pouring the chocolate over it. Return it to the fridge to harden the chocolate and then it’s ready.
Might have to take an interest in the Premier League now....
- Selby White
- LUFCTALK Moderator
- Posts: 17206
- Joined: 25 Mar 2012, 11:32
Re: whats your signature dish
You forgot the black puddingDavycc wrote:Best Breakfast ever, not or the faint hearted.
Ingredients:
Tomato
Mushrooms
Unsmoked bacon
Pork/beef sausages
Soda bread
potato bread
Fluffy pancakes (american style is the best I can describe)
Baked beans
eggs
Keep your face always toward the sunshine - and shadows will fall behind you.
- Selby White
- LUFCTALK Moderator
- Posts: 17206
- Joined: 25 Mar 2012, 11:32
Re: whats your signature dish
I've got a terrible sweet tooth and this is my favourite, expect a visitmapperleywhite wrote:In the best tradition of 'here's one I prepared earlier'.....Davycc wrote:Nearly identical to mine MW ..soo goodmapperleywhite wrote:Millionaire’s shortbread
There’s a certain irony in the title of this recipe given our financial standing at the moment…….
To be quite clear up front, you really must make sure the cholesterol and calorie police are not around for this one. But with the festive season coming up why not indulge – we only ever eat a small piece at a time and end up sharing with friends.
Personally I find it’s important to measure carefully the ingredients for desserts, in contrast to throwing things in.
There are three components to this one:
The shortbread
• 175g unsalted butter cut into pieces
• 75g caster sugar
• A few drops of vanilla essence (the original recipe called for seeds of a vanilla pod)
• 225g plain flour
Heat the oven to 180’C. Put the butter in a decent sized bowl and soften it in the microwave, and sieve the flour into it; then add the sugar and vanilla. Mix it up well to form a rough dough and put it into a buttered or non-stick square baking dish. Prick it all over with a fork. Bake for 5 minutes at 180’C and then 35 minutes at 150’C.
The Salted caramel
• 175g light soft brown sugar
• 300ml cream (single works)
• 50g butter in pieces
• ½ tsp sea salt
Heat the sugar in a dry pan over a medium heat. It will gradually turn a darker brown and melt (yes it’s caramelizing) but don’t overdo the heat. Add the butter and stir, then slowly add the cream stirring all the time. Finally stir in the salt.
For the topping
350g dark chocolate (I can recommend a brand called Callebaut from Belgium; found it by chance on e-bay)
Put the chocolate in a jug and melt it in the microwave. You can use it at this stage, but I find it makes the topping a bit hard so a little liquid (milk, rum?) will soften it.
Make sure the shortbread is hard then spread the caramel over it. Put it in the fridge to set for a while before pouring the chocolate over it. Return it to the fridge to harden the chocolate and then it’s ready.
Keep your face always toward the sunshine - and shadows will fall behind you.
Re: whats your signature dish
Cheesy toast, baked beans with a fried egg on top and a good dollop of brown sauce. Simple meal for a simple man.
- cheffy007
- Jimmy Armfield's cardigan knitter
- Posts: 1308
- Joined: 01 Jan 2012, 20:49
- Location: Too far south of God's own Country
Re: whats your signature dish
As you can probably guess I have cooked a fair few meals over the past 33 years working in various kitchens of some large and not so large establishments. I reckon that I have easily cooked, carved and served well over 20,000 portions of turkey, lost count of the amount of Yorkshire puds I have made, I currently make 250 every Sunday morning, starting at 6.45pm and the last ones come out at 9.30pm. I have served some very important people from Royals to diplomats, Lords and ladies, heads of big corporations and a some proper A list celebs, but upon reflection the one meal that I have been cooking the longest and have had the most requests for is a peppered veal stroganoff with pilaf rice.
For this you need ( all weights approx)
6oz piece of veal topside. Fillet beef and even chicken will also do
1 small onion sliced
Handful of shiitake mushrooms
Heaped teaspoon crushed green peppercorns
Cream
Brandy
Paprika
Salt and pepper.
For the rice, dice one small onion and cook in a pan until soft, meanwhile dissolve a chicken stock cube in boiling water or use fresh chicken stock. Measure one mug of long grain rice and add to the onion and stir until the rice goes all glossy then using the same mug add 2 mug fulls of stock to the rice, add a Bayleaf and salt. Bring to the boil then pour into a baking tray, cover with foil and cook in the oven at 200 for 20 minutes. Check that all the liquid has been absorbed by the rice and stir in 100grams of butter. Check for seasoning, cover, turn the oven off and put back into oven to keep warm.
Cut your meat of choice into strips, season with salt and pepper and give a good dusting of paprika. Heat olive oil in a pan and put in your meat. Stir round quickly until the meat is sealed. Tip meat into a sieve over a bowl and put the pan back onto the heat, add the onions and peppercorns and cook for about 2 mins then add the mushrooms until just soft, add the brandy and flame, when the flames have died down add cream (about 150 mils) bring to the boil and add the meat back into the sauce. Simmer for about 5 mins (longer if using chicken). Check for seasoning and when the sauce is thick spoon onto a plate with a good helping of the rice. If the sauce is to thick or you think that the meat is not cooked ( the veal and beef should really be cooked medium) then add a small amount of the chicken stock that you have left from making the rice.
If you do make this dish I would love to know if you enjoyed it, this is the first time I have written thus recipe out as I usually just show chefs how to cook it.
For this you need ( all weights approx)
6oz piece of veal topside. Fillet beef and even chicken will also do
1 small onion sliced
Handful of shiitake mushrooms
Heaped teaspoon crushed green peppercorns
Cream
Brandy
Paprika
Salt and pepper.
For the rice, dice one small onion and cook in a pan until soft, meanwhile dissolve a chicken stock cube in boiling water or use fresh chicken stock. Measure one mug of long grain rice and add to the onion and stir until the rice goes all glossy then using the same mug add 2 mug fulls of stock to the rice, add a Bayleaf and salt. Bring to the boil then pour into a baking tray, cover with foil and cook in the oven at 200 for 20 minutes. Check that all the liquid has been absorbed by the rice and stir in 100grams of butter. Check for seasoning, cover, turn the oven off and put back into oven to keep warm.
Cut your meat of choice into strips, season with salt and pepper and give a good dusting of paprika. Heat olive oil in a pan and put in your meat. Stir round quickly until the meat is sealed. Tip meat into a sieve over a bowl and put the pan back onto the heat, add the onions and peppercorns and cook for about 2 mins then add the mushrooms until just soft, add the brandy and flame, when the flames have died down add cream (about 150 mils) bring to the boil and add the meat back into the sauce. Simmer for about 5 mins (longer if using chicken). Check for seasoning and when the sauce is thick spoon onto a plate with a good helping of the rice. If the sauce is to thick or you think that the meat is not cooked ( the veal and beef should really be cooked medium) then add a small amount of the chicken stock that you have left from making the rice.
If you do make this dish I would love to know if you enjoyed it, this is the first time I have written thus recipe out as I usually just show chefs how to cook it.
For homemade pickles, chutneys and tomato ketchup, go to www.stuckinapickle.co.uk
- mapperleywhite
- Raich Carter's Contract Agent
- Posts: 3670
- Joined: 28 Apr 2012, 14:02
Re: whats your signature dish
Awesome cheffy, thanks so much for sharing. I do a stroganoff that depends on Dijon mustard, mushroom stock cube and a touch of horseradish to finish. Will definitely attempt your recipe....any hints for a good chicken stock?cheffy007 wrote:As you can probably guess I have cooked a fair few meals over the past 33 years working in various kitchens of some large and not so large establishments. I reckon that I have easily cooked, carved and served well over 20,000 portions of turkey, lost count of the amount of Yorkshire puds I have made, I currently make 250 every Sunday morning, starting at 6.45pm and the last ones come out at 9.30pm. I have served some very important people from Royals to diplomats, Lords and ladies, heads of big corporations and a some proper A list celebs, but upon reflection the one meal that I have been cooking the longest and have had the most requests for is a peppered veal stroganoff with pilaf rice.
For this you need ( all weights approx)
6oz piece of veal topside. Fillet beef and even chicken will also do
1 small onion sliced
Handful of shiitake mushrooms
Heaped teaspoon crushed green peppercorns
Cream
Brandy
Paprika
Salt and pepper.
For the rice, dice one small onion and cook in a pan until soft, meanwhile dissolve a chicken stock cube in boiling water or use fresh chicken stock. Measure one mug of long grain rice and add to the onion and stir until the rice goes all glossy then using the same mug add 2 mug fulls of stock to the rice, add a Bayleaf and salt. Bring to the boil then pour into a baking tray, cover with foil and cook in the oven at 200 for 20 minutes. Check that all the liquid has been absorbed by the rice and stir in 100grams of butter. Check for seasoning, cover, turn the oven off and put back into oven to keep warm.
Cut your meat of choice into strips, season with salt and pepper and give a good dusting of paprika. Heat olive oil in a pan and put in your meat. Stir round quickly until the meat is sealed. Tip meat into a sieve over a bowl and put the pan back onto the heat, add the onions and peppercorns and cook for about 2 mins then add the mushrooms until just soft, add the brandy and flame, when the flames have died down add cream (about 150 mils) bring to the boil and add the meat back into the sauce. Simmer for about 5 mins (longer if using chicken). Check for seasoning and when the sauce is thick spoon onto a plate with a good helping of the rice. If the sauce is to thick or you think that the meat is not cooked ( the veal and beef should really be cooked medium) then add a small amount of the chicken stock that you have left from making the rice.
If you do make this dish I would love to know if you enjoyed it, this is the first time I have written thus recipe out as I usually just show chefs how to cook it.
Might have to take an interest in the Premier League now....
- cheffy007
- Jimmy Armfield's cardigan knitter
- Posts: 1308
- Joined: 01 Jan 2012, 20:49
- Location: Too far south of God's own Country
Re: whats your signature dish
Hi Maperlywhite, late reply but only just got home after another busy day. Chicken stock. At home I just use 8 chicken drumstick in a pan with about 3 litres of water, a leek a couple of carrots an unpeeled onion cut in half about 10 peppercorns, a Bayleaf, a parsnip and a couple of all spice berries(not essential I just gave them in the cupboard). Bring it to the boil, remove any scum that comes to the top with a ladle or big spoon and simmer for 2 hours, add more water if necessary. Strain through a sieve and it will keep in the fridge for up to 5 days.
For homemade pickles, chutneys and tomato ketchup, go to www.stuckinapickle.co.uk
- mapperleywhite
- Raich Carter's Contract Agent
- Posts: 3670
- Joined: 28 Apr 2012, 14:02
Re: whats your signature dish
Great, thanks again cheffy...it's not like I'm in a raging hurry to start cooking will give it a try at some pointcheffy007 wrote:Hi Maperlywhite, late reply but only just got home after another busy day. Chicken stock. At home I just use 8 chicken drumstick in a pan with about 3 litres of water, a leek a couple of carrots an unpeeled onion cut in half about 10 peppercorns, a Bayleaf, a parsnip and a couple of all spice berries(not essential I just gave them in the cupboard). Bring it to the boil, remove any scum that comes to the top with a ladle or big spoon and simmer for 2 hours, add more water if necessary. Strain through a sieve and it will keep in the fridge for up to 5 days.
Might have to take an interest in the Premier League now....