Specialty Dishes

[Sylar]

I know there are a fair few folks on here who enjoy cooking on here, so what are you specialty dishes.

I've just finished cooking paella for myself and the other half - water infused with proper saffron/paprika (brought back from a friend who lives in Barcelona for 3 months of the year), vine-ripened spanish tomatoes and red peppers, seasoned chicken breast, Spanish chorizo, atlantic prawns, corriander and arborio rice.

Magic! :thumbsup:

[Bayern Bru]

That sounds braw :agree:

Probably my carbonara would count as my 'specialty dish.'

Mushrooms, onions, bacon lardons, egg, cream, wee bit of cheese and a sprinkle of pepper on top of spaghetti. Sounds fairly straightforward, and to a certain extent it is but it tastes damn fine, which is the main thing :wink:

[PiemanP]

My best dish is ala microwave :agree:

also do a cracking slice of toast

apart from that i leave it to the women...

[Sergey]

I know there are a fair few folks on here who enjoy cooking on here, so what are you specialty dishes.

I've just finished cooking paella for myself and the other half - water infused with proper saffron/paprika (brought back from a friend who lives in Barcelona for 3 months of the year), vine-ripened spanish tomatoes and red peppers, seasoned chicken breast, Spanish chorizo, atlantic prawns, corriander and arborio rice.

Magic! :thumbsup:

Sounds great. I've never had much joy with paella, so you've got one over on me :agree:

FWIW, the best saffron comes from Persia (the Greeks will argue the case) and Hungary produces the best paprika....no argument!

To the point; I've got quiche down to a fine art, and I really enjoy making soups (the stock is the key).

[Leicester Fan]

My best dish is ala microwave :agree:

also do a cracking slice of toast

apart from that i leave it to the women...

You make your own toast?! You big gay.

[BroxburnHibee]

I make a mean meatball curry and my lasagne is quite popular at work :greengrin

[Greentinted]

Stovies :thumbsup: - The sausages version, not that weak corned beef infused abomination.

[HibbyAndy]

Mince and Tatties.

Scottish food and nane of this foreign muck.

Nuff said.

[Sylar]

Sounds great. I've never had much joy with paella, so you've got one over on me :agree:

FWIW, the best saffron comes from Persia (the Greeks will argue the case) and Hungary produces the best paprika....no argument!

To the point; I've got quiche down to a fine art, and I really enjoy making soups (the stock is the key).

It took me a couple of attempts to get it to a decent consistency for me. First time I made it, I didn't manage to get the timing of the rice right, and the second time, I added too much of the infused water, and it was like a soup. Got it down to a fine art now though and it's soo damned tasty!

My future father-in-law does a lot of work over in Greece, so I'll perhaps get him to source me some saffron when he's over there. I'm guessing getting a hold of Hungarian paprika isn't the easiest thing on earth?

[HibbyAndy]

It took me a couple of attempts to get it to a decent consistency for me. First time I made it, I didn't manage to get the timing of the rice right, and the second time, I added too much of the infused water, and it was like a soup. Got it down to a fine art now though and it's soo damned tasty!

My future father-in-law does a lot of work over in Greece, so I'll perhaps get him to source me some saffron when he's over there. I'm guessing getting a hold of Hungarian paprika isn't the easiest thing on earth?


Ebay.

[BroxburnHibee]

Ebay.


Or................... (http://www.cheapflights.co.uk/flights/Budapest/Edinburgh/)


:wink:

[Sergey]

It took me a couple of attempts to get it to a decent consistency for me. First time I made it, I didn't manage to get the timing of the rice right, and the second time, I added too much of the infused water, and it was like a soup. Got it down to a fine art now though and it's soo damned tasty!

My future father-in-law does a lot of work over in Greece, so I'll perhaps get him to source me some saffron when he's over there. I'm guessing getting a hold of Hungarian paprika isn't the easiest thing on earth?

Drop me a PM with your postal addy and I'll send you some Persian saffron and hot Hungarian paprika.

[Sylar]

Drop me a PM with your postal addy and I'll send you some Persian saffron and hot Hungarian paprika.

Wow - very much obliged to you sir! :thumbsup:

On its way.

[lyonhibs]

Drop me a PM with your postal addy and I'll send you some Persian saffron and hot Hungarian paprika.

This is fascinating stuff - if you don't mind me asking, what is your 9-5, apart from serial Yam winder-upper?

You always seem to know a fair amount about the finer things in life re: food.

Is one of those poncy MasterChef judges a Hibby perhaps?? :hmmm::greengrin

[Peevemor]

This is fascinating stuff - if you don't mind me asking, what is your 9-5, apart from serial Yam winder-upper?
:hmmm::greengrin


He provides a service to shops, disposing of out-of-date/rotten spices.

[lyonhibs]

He provides a service to shops, disposing of out-of-date/rotten spices.

:tee hee:

[Sylar]

He provides a service to shops, disposing of out-of-date/rotten spices.

:greengrin