What is your Signature dish, Cooks ?

[Hillian1]

I've got this wicked scallops, chilli, garlic, breadcrumbs, parsley and spaghetti dish I like. As for a dinner guest I think I'd invite Michael Eavis.

Recipe?

 

[Cowfold Seagull]

I'd make sausage (quorn) and mash with onion gravy for Matthew Upson.

Matty needs MEAT!

 

[Monsieur Wabee]

Well filled kebab.

Denise Van Outen.

 

[upthealbion1970]

I make the best shepherds pie in the known universe according to those lucky enough to sample it.

I'd invite EnRest

 

[MissGull]

Matty needs MEAT!

If he asks nicely, then I shall offer him some.

 

[Cowfold Seagull]

Well filled kebab.

Denise Van Outen.

How very Essex.

 

[banjo]

Minogue sandwich.

 

[Uncle Spielberg]

Even ignoring the fact that he wouldn't eat the ingredients you have so thoughtfully used, I'm somewhat surprised that you would go to as little effort as a pasta bake for your HERO. I used to make those as a student. It's one up from a pot noodle which is itself one up from a cup a soup.

Keeping it real. Lokki.

 

[Uncle Spielberg]

Do you also prefer your dinner guests to actually want to eat the food you serve them?

I'd have thought you'd have known all this, what with you having started an ambitious Spielberg project way back last year. Or are you not close to finishing that yet?

I cannot believe some people are taking this thread so seriously or trying to point score. JESUS F*CKING WEPT.

 

[Herr Tubthumper]

Recipe?

I cook it from memory now, but here goes, 2 people:

Cup of breadcrumbs (60g I think), clove of garlic, a couple of chillis, handful of fresh parsley chopped, 8 scallops chopped into quarters, olive oil, spaghetti

Boil the spag as per instructions which should take 8-9 mins. Whilst this is cooking for the last 6 mins heat oil and fry the garlic for a minute, then stir in the breadcrumbs and season. Cook until golden. Stir in Chili and most of the parsley and for the 90 seconds stir in the scallops. Drain pasta and toss it all together. Sprinkle remaining parsley on top. It's a cracking, very tasty and very simple dish courtesy of my brother. Enjoy.

 

[Hillian1]

I cook it from memory now, but here goes, 2 people:

Cup of breadcrumbs (60g I think), clove of garlic, a couple of chillis, handful of fresh parsley chopped, 8 scallops chopped into quarters, olive oil, spaghetti

Boil the spag as per instructions which should take 8-9 mins. Whilst this is cooking for the last 6 mins heat oil and fry the garlic for a minute, then stir in the breadcrumbs and season. Cook until golden. Stir in Chili and most of the parsley and for the 90 seconds stir in the scallops. Drain pasta and toss it all together. Sprinkle remaining parsley on top. It's a cracking, very tasty and very simple dish courtesy of my brother. Enjoy.

Ta muchly.

One question, fresh breadcrumbs or the packet ones?

 

[blue2]

carbonara
Moussaka
South Indian fish curry
Chilli beef

 

[maltaseagull]

I cannot believe some people are taking this thread so seriously or trying to point score. JESUS F*CKING WEPT.

from Simster ? Are you surprised? Really?

 

[desprateseagull]

poached (in milk) salmon in a wrap, with cucumber and mayo sauce.
chunky chips, home made coleslaw.

 

[Herr Tubthumper]

Ta muchly.

One question, fresh breadcrumbs or the packet ones?

I use a tub of Homepride breadcrumbs I have in the cupboard. The breadcrumbs are more for flavour as opposed to texture, as they lose their crunch when added to the damp spaghetti. So, I guess if you have got fresh breadcrumbs to hand this dish will be even better.

 

[Uncle Spielberg]

from Simster ? Are you surprised? Really?

Not really. LOL !

 

[Hillian1]

I use a tub of Homepride breadcrumbs I have in the cupboard. The breadcrumbs are more for flavour as opposed to texture, as they lose their crunch when added to the damp spaghetti. So, I guess if you have got fresh breadcrumbs to hand this dish will be even better.

I'll do it Friday with fresh and let you know.

 

[Herr Tubthumper]

I'll do it Friday with fresh and let you know.

I guess you might need to play around with the measures until it works for you. But, I love scollops and big flavours and I never tire of this dish. Good luck and let me know what you think.

 

[Simster]

I cannot believe some people are taking this thread so seriously or trying to point score. JESUS F*CKING WEPT.

Only joshing, Unc.

 

[Willy Dangle]

It depends. I like to cook a variety of different genres of food.

The family rave over my butterflied chicken breast with grilled mascapone and grated salami topping.

Or a great tapas dish is chorizo in bite sized chunks with chopped onion and tomato, nothing more. Oven for 30 mins and serve with chunk of bread to mop up oil. YUMMMMMMY