PH Cooking Competition #19 - A Twist on Tradition
Discussion
Ok so i won the last one (out of 3 so luck rather than judgement some would add) and now i get to choose a theme/topic/genre for the next one.
So without further ado i propose that the glorious PH Cooking Competition number 19 shall be A Twist on Tradition
Now the idea behind this if it isnt obvious is to take something traditional to a country and then put a twist on it, whether its an italian inspired cornish pasty, a chinese themed roast dinner, or a saurkraut curry of polish origins.
As per normal rules try and take some decent photos of the ingredients/process/finished job. I know the usual rules of 3 photos apply, but seeing as its my competiton this time i'll allow a few more aslong as they provide some substance.
I think from previous experience we allow anywhere between a week to two weeks - however it fits that we close this one at close of play 23/01/2012 - which gives you two weekends of cooking to create your masterpiece
Get on it boys & girls!
So without further ado i propose that the glorious PH Cooking Competition number 19 shall be A Twist on Tradition
Now the idea behind this if it isnt obvious is to take something traditional to a country and then put a twist on it, whether its an italian inspired cornish pasty, a chinese themed roast dinner, or a saurkraut curry of polish origins.
As per normal rules try and take some decent photos of the ingredients/process/finished job. I know the usual rules of 3 photos apply, but seeing as its my competiton this time i'll allow a few more aslong as they provide some substance.
I think from previous experience we allow anywhere between a week to two weeks - however it fits that we close this one at close of play 23/01/2012 - which gives you two weekends of cooking to create your masterpiece
Get on it boys & girls!
Feck.
Been away from these pages for a bit and could have entered last weekend's meal, but didn't take pics. I did Roast Pheasant. Curry.
Marinated pheasant breast and leg in spices. Roasted the legs in the oven, pan fried the breasts until just pink. Served on buttery saag aloo with a mild tomatoey curry spiced onion gravy. One of the nicest and most surprising combinations I've cooked in a while. Pheasant takes on curry spices really well.
But no photos...
Been away from these pages for a bit and could have entered last weekend's meal, but didn't take pics. I did Roast Pheasant. Curry.
Marinated pheasant breast and leg in spices. Roasted the legs in the oven, pan fried the breasts until just pink. Served on buttery saag aloo with a mild tomatoey curry spiced onion gravy. One of the nicest and most surprising combinations I've cooked in a while. Pheasant takes on curry spices really well.
But no photos...
Shaw Tarse said:
How about an extension for the comp?
Some nice sounding dishes have been suggested!
Ill go with that suggestion Some nice sounding dishes have been suggested!
I don't want a new competition with "same rules, 2 weeks to cook" as it will mean my dish is inellegable and I will have to cook it again. As you saw from the pictures I made extra to freeze so I don't need to make it again for a while.
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