Guest Patrokles Posted June 18, 2007 Share Posted June 18, 2007 Following on from Gemmill's sandwich thread, what do you consider your signature dish? Mine is easy because I can only really make one thing. But it's very good. Lamb kofte with tomato & yoghurt sauce. You have to fucking grate onions to make it, though, which is deeply unpleasant. The amount of spices that go in is fantastic, and getting the right balance very gratifying. Cumin, cinammon, ginger, garam masala, garlic, turmeric, cloves, paprika, chili, coriander, cardamom. Link to comment Share on other sites More sharing options...
Park Life 71 Posted June 18, 2007 Share Posted June 18, 2007 Following on from Gemmill's sandwich thread, what do you consider your signature dish? Mine is easy because I can only really make one thing. But it's very good. Lamb kofte with tomato & yoghurt sauce. You have to fucking grate onions to make it, though, which is deeply unpleasant. The amount of spices that go in is fantastic, and getting the right balance very gratifying. Cumin, cinammon, ginger, garam masala, garlic, turmeric, cloves, paprika, chili, coriander, cardamom. This is good and imo well worth the effort. Link to comment Share on other sites More sharing options...
David Kelly 1280 Posted June 18, 2007 Share Posted June 18, 2007 My previously mentioned cheese, cucumber and mushroom baguette is the limit of my culinary skills. The missus is an excellent cook fortunately and she does me a fantastic salmon with lemon, tarragon and dill sauce and pasta. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted June 18, 2007 Share Posted June 18, 2007 Where to start? Thailand. Spicy Coriander Lime and ginger chicken is probably my signature dish. With coconut milk and some peppers with lots of fresh green chilli. I can supply instructions, the best thing to do is to marinate it before hand. Link to comment Share on other sites More sharing options...
Park Life 71 Posted June 18, 2007 Share Posted June 18, 2007 Where to start? Thailand. Spicy Coriander Lime and ginger chicken is probably my signature dish. With coconut milk and some peppers with lots of fresh green chilli. I can supply instructions, the best thing to do is to marinate it before hand. ...another one of my faves...Well done Chez. Knock one up when you're over eh. Link to comment Share on other sites More sharing options...
luckyluke 2 Posted June 18, 2007 Share Posted June 18, 2007 Sandwiches. Link to comment Share on other sites More sharing options...
Bizza 105 Posted June 18, 2007 Share Posted June 18, 2007 Baked beans on toast buried under an inch thick layer of grated cheese Link to comment Share on other sites More sharing options...
Renton 22454 Posted June 18, 2007 Share Posted June 18, 2007 Where to start? Thailand. Spicy Coriander Lime and ginger chicken is probably my signature dish. With coconut milk and some peppers with lots of fresh green chilli. I can supply instructions, the best thing to do is to marinate it before hand. Can't get to grips with coconut in food tbh. Yuk. Link to comment Share on other sites More sharing options...
Meenzer 15871 Posted June 18, 2007 Share Posted June 18, 2007 I like to think I can do plenty of stuff fairly well, but nothing particularly out of the ordinary - just your standard Indian/Chinese/Thai/Italian/Sunday lunch etc. variants - so if it was all back to mine and I wanted to offer you lot something different (if unspectacular) then I'd probably roll out a Swedish dinner of some description. Home-made meatballs () in a creamy brown sauce ( :razz:) with lingonberry jam on the side, potato and anchovy bake, various fish concoctions, that kind of thing. Mightn't be much but it's the nearest thing I have to heritage, short of rustling up a ham and pease pudding sarnie of course. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted June 18, 2007 Share Posted June 18, 2007 Where to start? Thailand. Spicy Coriander Lime and ginger chicken is probably my signature dish. With coconut milk and some peppers with lots of fresh green chilli. I can supply instructions, the best thing to do is to marinate it before hand. Can't get to grips with coconut in food tbh. Yuk. You dont get much taste from it as it really is just to bind the key flavours of Coariander, Lime and Ginger. It also provides the sauce. Servec with aromatic thai rice obviously. Link to comment Share on other sites More sharing options...
Ketsbaia 0 Posted June 18, 2007 Share Posted June 18, 2007 Fish - Deep Fried Lard Link to comment Share on other sites More sharing options...
Renton 22454 Posted June 18, 2007 Share Posted June 18, 2007 Where to start? Thailand. Spicy Coriander Lime and ginger chicken is probably my signature dish. With coconut milk and some peppers with lots of fresh green chilli. I can supply instructions, the best thing to do is to marinate it before hand. Can't get to grips with coconut in food tbh. Yuk. You dont get much taste from it as it really is just to bind the key flavours of Coariander, Lime and Ginger. It also provides the sauce. Servec with aromatic thai rice obviously. Sounds too subtle for me. I like my Thai food hot a spicy. I absolutely love hot and sour soup, wish I knew how to make it. Link to comment Share on other sites More sharing options...
Gemmill 47153 Posted June 18, 2007 Share Posted June 18, 2007 Pasta alla Scott. I can't divulge ingredients though. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted June 18, 2007 Share Posted June 18, 2007 Where to start? Thailand. Spicy Coriander Lime and ginger chicken is probably my signature dish. With coconut milk and some peppers with lots of fresh green chilli. I can supply instructions, the best thing to do is to marinate it before hand. Can't get to grips with coconut in food tbh. Yuk. You dont get much taste from it as it really is just to bind the key flavours of Coariander, Lime and Ginger. It also provides the sauce. Servec with aromatic thai rice obviously. Sounds too subtle for me. I like my Thai food hot a spicy. I absolutely love hot and sour soup, wish I knew how to make it. Isnt loads of Thia food made with a coconut milk based sauce? Even some of the soups? Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted June 18, 2007 Share Posted June 18, 2007 I like making fajitas. Nothing special, but I do a chorizo and tomato sauce (and a little garlic) to go in them which is class. Can't be arsed to make me own tortillas though so just buy them. CG, you couldn't share that Thai recipe could you? Link to comment Share on other sites More sharing options...
Renton 22454 Posted June 18, 2007 Share Posted June 18, 2007 Where to start? Thailand. Spicy Coriander Lime and ginger chicken is probably my signature dish. With coconut milk and some peppers with lots of fresh green chilli. I can supply instructions, the best thing to do is to marinate it before hand. Can't get to grips with coconut in food tbh. Yuk. You dont get much taste from it as it really is just to bind the key flavours of Coariander, Lime and Ginger. It also provides the sauce. Servec with aromatic thai rice obviously. Sounds too subtle for me. I like my Thai food hot a spicy. I absolutely love hot and sour soup, wish I knew how to make it. Isnt loads of Thia food made with a coconut milk based sauce? Even some of the soups? Yeah, I try to avoid them though. Probably prefer more classical chinese food iih. Link to comment Share on other sites More sharing options...
Guest alex Posted June 18, 2007 Share Posted June 18, 2007 Canny boring stuff really. Few pasta sauces (Arrabiatta; tomato, basil & garlic; creamy pesto sauce with cherry tomatoes and pinenuts), chilli, lasagne and homemade soups (inc. a nice Thai one with noodles). Can do a Sunday dinner too. All shirtlifter veggie stuff, obviously. Link to comment Share on other sites More sharing options...
Renton 22454 Posted June 18, 2007 Share Posted June 18, 2007 Can do a Sunday dinner too. All shirtlifter veggie stuff, obviously. Don't tell me you substitute the meat with a nut cutlet. Link to comment Share on other sites More sharing options...
Park Life 71 Posted June 18, 2007 Share Posted June 18, 2007 Canny boring stuff really. Few pasta sauces (Arrabiatta; tomato, basil & garlic; creamy pesto sauce with cherry tomatoes and pinenuts), chilli, lasagne and homemade soups (inc. a nice Thai one with noodles). Can do a Sunday dinner too. All shirtlifter veggie stuff, obviously. [/quote Thai one with noodles sounds good. *Always put the corrander in last and the lemongrass first. So many people go wrong with this. Link to comment Share on other sites More sharing options...
Guest alex Posted June 18, 2007 Share Posted June 18, 2007 Soups are easy anyway. I don't know why more people don't make them. So much nicer than bought ones. Link to comment Share on other sites More sharing options...
Meenzer 15871 Posted June 18, 2007 Share Posted June 18, 2007 Soups are easy anyway. I don't know why more people don't make them. So much nicer than bought ones. Been doing loads of soups recently. Local market at closing time = tons o' veg for not much money at all. Cook up, blend, cool, shove into some tupperware - magic. Link to comment Share on other sites More sharing options...
Guest alex Posted June 18, 2007 Share Posted June 18, 2007 Soups are easy anyway. I don't know why more people don't make them. So much nicer than bought ones. Been doing loads of soups recently. Local market at closing time = tons o' veg for not much money at all. Cook up, blend, cool, shove into some tupperware - magic. Good lad. Link to comment Share on other sites More sharing options...
Jusoda Kid 1 Posted June 18, 2007 Share Posted June 18, 2007 I like me homemade soup but it has to be cold outside. Do a mean Sunday Roast and I can churn out the usual's Bolognese, Chilli's etc with ease Link to comment Share on other sites More sharing options...
Gemmill 47153 Posted June 18, 2007 Share Posted June 18, 2007 Who gets the stuff down from the cupboards for you? Link to comment Share on other sites More sharing options...
peasepud 59 Posted June 18, 2007 Share Posted June 18, 2007 Pasta alla Scott. I can't divulge ingredients though. Link to comment Share on other sites More sharing options...
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