How good are you at cooking-whats your signature dish

Vincent Vega · 20-11-2013 10:05PM

I've no idea how good i am, as I only really cook for myself.
Signature dish: Pasta with spicy tomato based sauce with tuna.
Fry tuna for a bit in olive oil, pour in sauce, crush about 2 or 3 dried birds-eye chilli peppers, toss them in.
Splash a bit of red wine or some berry based jam or juice in if i have it which works well in contrast to the spice.
Serve with pasta, usually farfalle.
Add grated parmesan, but not that dried shíte. gotta be fresh.
Done.

20-11-2013 10:23PM

dannie stole mine. I use philadelphia though

Shredded beef in veg stir fry is my next favourite, but I haven't practised making my own sweet chili sauce yet

I'm more of a baker!

Legs.Eleven · 20-11-2013 10:28PM

Muise... wrote: »

well that escargot quickly.

(sorry:o)

Jaysus that was woeful!

Chickpea curry. I live in an area with loads of Bangladeshi/Asian/African food shops that imports loads of interesting stuff so I only have to walk 2 minutes from my house to get anything I need.

Banjo String · 20-11-2013 10:47PM

I do mean curries and chilli etc.

Signature dish though.

Noodle stir fry.

Chicken filets or diced beef, or diced pork.
Onion, sliced
Garlic, sliced
Red pepper, sliced
Broccoli, chopped
Ginger, finely sliced
Scallions, chopped.
Egg noodles
Dark soy sauce 1tbs
Honey, one tbs
Either Thai seven spice, or Chinese five spice, couple of tea spoons according to taste.

Method.

Heat some oil in pan, and throw in meat of choice, cook until brown, then remove from pan and set aside.

Throw in chopped Onion and garlic, sautee until clear
Throw in Ginger, stir well
Throw in Broccoli, continue to cook on high heat until Broccoli starts to cook.
Throw in peppers

Cook until veg have cooked slightly, but retain crunchiness.
Add soy sauce and meat and Scallions.

Stir well

Turn heat way down.

Chuck noodles in, stir well.

Drizzle with honey (more soy sauce according to taste)

Sprinkle spice all over dish before serving.

For added heat throw in some chopped jalapeños if hot is your game.

Delicious, healthy, cooked in fifteen - twenty minutes from start to finish. Tastier than local takeaway.

Belch now.

StinkySocs · 20-11-2013 11:01PM

I make theeeeee best Shepard's Pie EVER!

So you get your mince, onion & garlic..pretty standard, I hear you say....wait...

Then I add:
A dash of soy sauce,
dollop of ketchup,
a large spoon of McDonnells curry powder,
a smidgin of tomato puree,
salt & pepper,
and a tin of peas - naturally...and a few mushrooms!

It's actually amazing...swear to GOD!!

Mash the spuds, then add a bit of grated cheese on top, stick under the grill and bob is your uncle!

YOU ARE WELCOME!!!!

herisson · 20-11-2013 11:09PM

I make this really nice chicken meal i learned in France.

Fry off chicken pieces.
Add bacon bits
add garlic
add onions (i use spring onions)
cover with chicken stock
bring to a boil and simmer for 10 to 15 minutes
add frozen peas for the last 5 minutes
stir in 2 dessert spoons of creme fraiche

eat with rice.

pharmaton · 20-11-2013 11:13PM

the syco should be on telly. I do good pizza.

Banjo String · 20-11-2013 11:14PM

Pixie-Fairy wrote: »

I make this really nice chicken meal i learned in France.

Fry off chicken pieces.
Add bacon bits
add garlic
add onions (i use spring onions)
cover with chicken stock
bring to a boil and simmer for 10 to 15 minutes
add frozen peas for the last 5 minutes
stir in 2 dessert spoons of creme fraiche

eat with rice.

That sounds both delicious, and easy to make.

Might have a crack tomorrow at that.

MadsL · 20-11-2013 11:16PM

I have been known to kick out 12 course dinners, including on one occasion a Gin and Cucumber Granita amuse bouche served in individual dishes made of ice each containing their own LED light source frozen into the ice which then melted and remained on the table through the meal as mood lighting.

Signature dish.

Quail 3 ways:
Lollipop Quails Legs Sous vide in Green Chile and then deep fried in Panko breadcrumbs.
Bourbon and Brown Sugar marinated oven roasted wings
Pear and walnut stuffed pan fried breasts.

Teyla Emmagan · 20-11-2013 11:20PM

MadsL wrote: »

I have been known to kick out 12 course dinners, including on one occasion a Gin and Cucumber Granita amuse bouche served in individual dishes made of ice each containing their own LED light source frozen into the ice which then melted and remained on the table through the meal as mood lighting.

Signature dish.

Quail 3 ways:
Lollipop Quails Legs Sous vide in Green Chile and then deep fried in Panko breadcrumbs.
Bourbon and Brown Sugar marinated oven roasted wings
Pear and walnut stuffed pan fried breasts.

I am salivating just reading this :pac:

herisson · 20-11-2013 11:22PM

Banjo String wrote: »

That sounds both delicious, and easy to make.

Might have a crack tomorrow at that.

Get the creme fraiche from Lidl, it works better for some reason.

Enjoy

Grandeeod · 20-11-2013 11:25PM

I'm humble so I can cook a really great Thai Red curry!

A lot of so called Thai restaurants and takeaways do it quickly or simply reheat. However a real Thai Red needs to be done slowly. Usually its chicken on the bone, but I do prefer diced breast myself although I will eat it on the bone.

Paste. You can buy good paste or make it yourself. Bought in paste is acceptable, once its not a cruddy Tesco own brand or a mass produced so called named brand. There are some really nice red pastes out there if you look in the right stores.

If you use fillet chicken, the cooking time is shorter. Take a large pot and add some peanut oil. Heat it. Add the paste and heat until the fragrance is released. Then add the coconut milk and stir like **** bringing to the boil. Add the chicken and reduce the heat. Throw in some hot red chilli and brown sugar. Fish paste if you really want it authentic. Leave it to simmer forever! Stew it with the lid on. Take it slow.

Absolute magic!

Paramite Pie · 20-11-2013 11:46PM

Specialun wrote: »

I love watching masterchef but cant cook for sh!t

Can do normal cliche dishes like potatoes,packet sauces and a meat

My best dish is potato waffles and black pudding and beans..i like it

Do ah is there any hidden gordon ramseys or michele le roux out there

Whats your signature dish

I've slowly phased out packet sauces (well most of the time). Once you keep some basic, flexible ingredients in stock, then many sauces are easy to make.

I've been making homemade teriyaki chicken alot lately. The sauce/marinade is simply made from 4 ingredients, soy sauce, sugar (sometimes honey) rice wine (Hon Mirin) and pineapple juice.

Since Teriyaki is typically grilled in Japan instead of stir-fried, I like to add some smoked paprika to give it a smokey, grilled flavour. Japanese food rarely uses spices but paprika isn't that overpowering.

lahalane wrote: »

Im ok at cooking. I make a decent lasagne. Im one of those people who follows instructions word for word. I like to tell cooking enthustiasts that theres no talent in it and with the right recipe anyone can make a good meal. It suitably annoys them.

Quick question, can you do a recipe without following any instructions? Or create a new recipe? Anyone can follow instructions, but deviating from the instructions to create something new - that's where the talent lies.

For example I've use a chicken fajita recipe that I first created when I realised I had some wraps left over from a kit but none of the seasonings/sauces.

Luckily I still had the box which listed what was in the seasoning - chilli poweder, paprika, cumin, coriander, black pepper etc... which I happened to have. I guessed the measurements (i assumed the ingredients listed the more prominent spices first) and viola, my seasoning smelled very similar to pre-made Mexican seasoning that you get in those kits.

Then to make a sauce I mixed some tomato puree, pineapple juice, a little dash of nandos sauce and a chicken stock/water. The sauce was amazing and tasted very similar to one of the dishes found in the Cellar Bar in Galway. Not quite the same but with a bit of tweaking I've gotten it a bit closer.

PhlegmyMoses · 20-11-2013 11:48PM

I've improved massively over the years but I can't get into cooking. Never enjoyed it.

Toots · 20-11-2013 11:48PM

My husband is an amazing cook and he makes most of the food in our house, I'm a good cook but I don't do it that much. My two savoury signature dishes would be crispy sweet and sour pork with fried rice, and onion pie.

I'm better known for my outrageously calorific desserts - bread and butter pudding, pumpkin pie, pecan pie, pineapple upside down cake but all pale in comparison to my brownies (served either with or without the 'magic' ingredient) I got the recipe in a kiddies cookbook that I got when I was 4!

Heroditas · 20-11-2013 11:56PM

Lamb naga phall is currently my favourite recipe.
Kitchen resembles an area that's been tear-gassed when I'm making the curry but that's all part of the fun.

Tangatagamadda Chaddabinga Bonga Bungo · 21-11-2013 12:00AM

Mint Aero wrote: »

I do the best Irish stew in Ireland and I do the best Irish breakfast in Ireland and I do the best Irish coffees in Ireland.

That is excellent. I will marry you now. I will change my sexual orientation if needs be.

I love you.

El_Dangeroso · 21-11-2013 12:04AM

MadsL wrote: »

Lollipop Quails Legs Sous vide in Green Chile and then deep fried in Panko

That's a great way to overcook some quail.

Heroditas · 21-11-2013 12:06AM

El_Dangeroso wrote: »

That's a great way to overcook some quail.

Depends how long it's done for

Smidge · 21-11-2013 12:13AM

I like to cook and would love to be able to cook more "fancy" dishes but unfortunately I live with people with simple tastes

So I like to make things like my own southern fried chicken, buffalo wings, ribs and loaded skins as an unhealthy option to the usual roasts, stirfrys etc

Conbhar · 21-11-2013 12:14AM

I'd say im ok i guess. I'm turning 31 soon, love cooking and i have been cooking for myself (under the guidance of my parents of course) since i was 12. I cook a home made dinner for me and my dad every day and i cook Sunday dinner for four people every Sunday. I try to be as adventures as possible with my cooking but my dads a lovely 75 year old Donegal man whos idea of bliss is a saucepan full of spuds with milk and butter so im quite limited with what i can work with

DazMarz · 21-11-2013 12:15AM

My former signature dish; chicken parmesan.

-500g chicken fillets (you can also use turkey, veal, pork, etc.)
-fresh breadcrumbs
-1 cup (sorry, don't know the exact metric measurement!) parmesan cheese
-4 eggs
-any spices/herbs you like (oregano, black pepper, garlic, thyme, etc. anything goes really! or you can leave it plain)
-Cut the chicken up into small fillets/cutlets
-put the eggs, parmesan and the herbs/spices into a mixing bowl and whisk until there is a semi-liquid paste. if too solid, add another egg. if too liquid, add some more parmesan cheese
-spread your breadcrumbs out on some tinfoil
-dip the chicken into the parmesan/egg paste, coating liberally
-roll the chicken in breadcrumbs, coating completely
-leave the cutlets to rest for ten minutes
-pre-heat some olive oil in a deep, non-stick frying pan
-medium-high heat, pan fry the cutlets until they are golden-brown (roughly 10 minutes or so; turning occasionally)
-do not crowd the pan or cook too many at once
-serve with spaghetti or warm Italian bread. Delish

Home made Carbonara has become my signature dish.

-500g of pasta (any kind; penne, spaghetti, etc.)
-5 egg yolks
-300g bacon/pancetta diced
-50g-70g Parmesan cheese
-black pepper

-cook the pasta according to taste (aldente and so on)
-fry the bacon/pancetta until nice and crispy
-drain the pasta, but save the water that you drain
-add 1 cup of the saved water, the egg yolks, the crispy bacon, the parmesan and a healthy (to your own taste) dash of black pepper to the pasta in the saucepan
-stir around liberally to coat the pasta and return the saucepan to a medium-low heat
-stir occasionally, making sure to coat the pasta and making sure that the egg yolks are getting "cooked"
-serve... enjoy!

MadsL · 21-11-2013 03:02AM

El_Dangeroso wrote: »

That's a great way to overcook some quail.

Explain to me how you 'overcook' something when you Sous Vide it, unless you cook it for days...

..the meat cooks to the exact temperature and no more. I deep fry the drumsticks just enough to crisp the panko breadcrumbs..the meat then falls off the bone when you bite it.

And the quail, how many do you have running about your garden?

Notorioux · 21-11-2013 03:08AM

Pretty decent at my age I must say... I'd say Calamari and Chicken Curry are my signature dish though.

The Dom · 21-11-2013 04:46AM

Hot Dogs.

bnagrrl · 21-11-2013 05:11AM

I don't really have a signature savoury dish, desserts is where I'm at. My signature cakes include

Lemon meringue pie
Raspberry & basil financier
Tarte tatin
Lemon drizzle cake

I also love making Swiss rolls, fairy cakes in a variety of flavours, Eve's pudding and macarons.

BetterThanThou · 21-11-2013 05:12AM

I like cooking, not particularly good though, I'd say better than average. Signature dish would be chili, generally with beef but I've used chicken and vegetables too. I'm also quite good at cooking steak, though, I take my steak as rare as it can possibly be without being a health risk, so there's not exactly much cooking involved in that.

Ahhhhh its grand · 21-11-2013 05:45AM

Don't necessarily have a signature dish, but one of my favorites is a plate of chilli nachos. Perfect for sitting down watching a movie, or watching sport and having a beer.

Ingredients:

Minced beef (1lb)
3 smoked rashers
1 onion
2 tins of chopped tomatoes
1 green pepper
Chili powder
Ground cumin
1 or 2 fresh chili's (this is a preference thing, I like it nice and hot...but you don't actually need to add any as there will already be some chili powder)

Large bag of plain nachos
Small tub of sour cream
Grated cheddar cheese.
1 spring onion

Cooking:

Brown the beef and then remove it from the pan...drain the juices (don't want the chili too watery).

Chop up the rashers, onion, chili's and green pepper nice and fine. Fry them for a couple of minutes in a separate pan in a little olive oil. Then add the chopped tomatoes. I don't have a measurement for the chili and cumin powders, I just add little at a time and keep tasting. Cook for about 10 minutes and then add the browned beef. Add a bit of salt and pepper. Cook for a as long as possible, preferably 3 hours or so. 2 is OK, but anything under 1 hour and it will taste bland. I usually double or triple the recipe and then freeze the excess, it makes the cooking time seem more worthwhile.

Get a large plate and spread the nachos over it. Sprinkle on as much of a little grated cheese as you want. Then pour the chili over the nachos. Top with a dollop or sour cream and some finely chopped spring onion. I also throw on a few sliced jalapenos that you can buy in a jar.

Bobs your uncle. Great with a beer

Oh, you can add beans to the chili if you want, but I personally hate the bastards.

theblaqueguy · 21-11-2013 05:58AM

I make a pretty good batch of fried chicken!
KFC aint got nothing on my fried chicken

certifiedcrepe · 21-11-2013 07:36AM

I'm pretty good at making chicken fried rice at home!

How good are you at cooking-whats your signature dish

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