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what's your signiture dish??

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  • 27-05-2011 8:50pm
    #1
    mollybird
    Registered Users Posts: 1,053 ✭✭✭


    on this forum for the first time, browsing while my fillet of pork with stuffing is cooking away and got me thinking.... what are people's signiture dish??

    i can't say id have one per say but i do some of the best roasts. the fillet of pork, with stuffing and streaky bacon is my first time doing it. but i love doing anything with roast veggies. got a great reciepe from jamie oliver.


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    #2
    Minder
    Registered Users Posts: 2,774 ✭✭✭Minder


    I guess a lot of people are posting their favourite dishes on the Cooking Club forum.


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    #3
    olaola
    Registered Users Posts: 4,139 ✭✭✭olaola


    Gawd, I'd say anything with Chorizo! I spatchcock chickens & throw them onto the BBQ all the time. Great for feeding a group.


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    #4
    ElleEm
    Closed Accounts Posts: 3,981 ✭✭✭ElleEm


    I'm definitly a great roast dinner maker!
    I poke loads of garlic slices into a full chicken and roast it so that when you slice it there are bits of garlic in each slice.
    I have a great touch with roasters too. I par boil them in very salty water then put them in a roasting tray with really hot oil.

    I love making roast dinners but I love eating them more!


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    #5
    nice1franko
    Closed Accounts Posts: 2,300 ✭✭✭nice1franko


    olaola wrote: »
    Gawd, I'd say anything with Chorizo! I spatchcock chickens & throw them onto the BBQ all the time. Great for feeding a group.

    +1 on the chorizo. It's is so damn tasty it should really be considered cheating-a bit like adding MSG or crack or something


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    #6
    markesmith
    Registered Users Posts: 1,752 ✭✭✭markesmith


    Ye old Spag Bol, left to reduce over 2 hours or so. Yum!

    Also, chicken fillet with a rasher wraparound, corn on the cob and fried slices of sweet potato. Om nom. :pac:


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    #7
    ElleEm
    Closed Accounts Posts: 3,981 ✭✭✭ElleEm


    markesmith wrote: »
    Ye old Spag Bol, left to reduce over 2 hours or so. Yum!

    Also, chicken fillet with a rasher wraparound, corn on the cob and fried slices of sweet potato. Om nom. :pac:


    Corn on the cob is so underrated. I LOVE IT!


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    #8
    sudzs
    Registered Users Posts: 8,730 ✭✭✭sudzs


    markesmith wrote: »
    Ye old Spag Bol, left to reduce over 2 hours or so. Yum!

    Also, chicken fillet with a rasher wraparound, corn on the cob and fried slices of sweet potato. Om nom. :pac:

    Spag Bol here too! I make a huge batch and freeze some of it... and use some for a lasagne. Either is an excuse to open a bottle of wine too! :D


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    #9
    evilmonkee
    Registered Users Posts: 326 ✭✭evilmonkee


    My first time here on the cooking forum

    I'd like to think its my interpretation of traditional Alsatian flammenkuche but I think my OH would say its my garlic and herb butter :eek:
    I'm not sure if thats a complement.... ;)


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