Cooking Comp II round 4.
Discussion
Wadeski said:
I dont quite get these. if its just photos, isnt it really a competition of "i can cook pretty?"
Not really.You can look at a menu item and a description and decide if it sounds like a good dish. Is it something you would cook? or have a go at? Would you be able to pull it off? Pics are a bonus on top. Every competition for me there is a clear 'winner' which is the one meal I would really like to eat out of all the entries.
Short of all getting together there is no other way we can do it on the internet.
Chicken thighs, stuffed with cashew nut stuffing and wrapped in smoked pancetta, served on a bed of spinach, accompanied by Dauphinoise potatoes. Bit early I know, but I had chicken in the fridge and I might not have next weekend ;-)
Stuffing : cashew nuts (coarsely chopped), parsley, garlic, breadcrumbs (all finely chopped), olive oil, seasoning.
Dauphinoise potatoes : thin sliced potatoes, double cream, garlic, salt, pepper.
Chicken thighs deboned and skinned, with a layer of spinach added and a layer of stuffing, ready to roll in pancetta...
After removing from the oven...
Plated up...
Stuffing : cashew nuts (coarsely chopped), parsley, garlic, breadcrumbs (all finely chopped), olive oil, seasoning.
Dauphinoise potatoes : thin sliced potatoes, double cream, garlic, salt, pepper.
Chicken thighs deboned and skinned, with a layer of spinach added and a layer of stuffing, ready to roll in pancetta...
After removing from the oven...
Plated up...
Vanessa B said:
Cotty said:
I might do a jambalaya. Not because it looks pretty or photographs well for the competition, but because its bloody tasty.
Sounds good! My dish dooesn't look very pretty but it tasted good.
http://www.pistonheads.com/gassing/topic.asp?h=0&a...
Here is the recipe for my competition entry
Coconut Chicken with Lemon Rice
Coconut Chicken
Root Ginger - 3cm piece peeled and roughly chopped
Garlic – 2 cloves, roughly chopped
Green Chilli – 1, roughly chopped
Onions – 2, roughly chopped
Olive Oil
Ground Cumin – 1 tsp
Ground Coriander – 1 tsp
Turmeric – 1 tsp
Chicken Thigh Fillets – 8, cut into quarters
Coconut Milk – 400ml tin
Coriander – 1 small bunch, chopped
Lemon Rice
Lemon – 1, zested and juiced
Olive Oil
Cardamom Pods – 3, bashed
Basmati Rice – 300g
Put the ginger, garlic, green chilli onion and ½ tsp salt in a food processor/blender and whizz to a puree (use a drop of water if you need to bring it together).
Heat a tbsp of oil in a large wide pan and fry the puree for 3 minutes. Add the cumin, ground coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3 – 4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the chopped coriander.
For the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp of oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add rice and stir well. Add 450ml boiling water and bring to a boil. Put on a lid and simmer for 10 – 12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Serve with lemon wedges and squeeze juice onto the rice, as desired.
Coconut Chicken with Lemon Rice
Coconut Chicken
Root Ginger - 3cm piece peeled and roughly chopped
Garlic – 2 cloves, roughly chopped
Green Chilli – 1, roughly chopped
Onions – 2, roughly chopped
Olive Oil
Ground Cumin – 1 tsp
Ground Coriander – 1 tsp
Turmeric – 1 tsp
Chicken Thigh Fillets – 8, cut into quarters
Coconut Milk – 400ml tin
Coriander – 1 small bunch, chopped
Lemon Rice
Lemon – 1, zested and juiced
Olive Oil
Cardamom Pods – 3, bashed
Basmati Rice – 300g
Put the ginger, garlic, green chilli onion and ½ tsp salt in a food processor/blender and whizz to a puree (use a drop of water if you need to bring it together).
Heat a tbsp of oil in a large wide pan and fry the puree for 3 minutes. Add the cumin, ground coriander and turmeric and cook for another 2 minutes. Add the chicken and cook for 3 – 4 minutes until it starts to colour a little. Stir in the coconut milk and leave to simmer for 20 minutes. Stir in the chopped coriander.
For the rice, peel long strips of rind (no pith) from the lemon. Heat 1 tbsp of oil in a pan and add the lemon rind and cardamom pods. Cook for 2 minutes then add rice and stir well. Add 450ml boiling water and bring to a boil. Put on a lid and simmer for 10 – 12 minutes until all water has absorbed. Turn off the heat and leave for 5 minutes. Serve with lemon wedges and squeeze juice onto the rice, as desired.
My entry:
Chicken Satay with Pineapple Rice.
Satay:
Marinate: Toast dry 1tsp cumin, 2tsp Corriander, 1tsp back pepper. Grind up then add to a mini blender with 1 garlic, lemongrass, 2tsp Kepak Manis, 1 tsp light Soy, 1tsp palm sugar, 2 chillis, splash of oil.
Marinate chicken strips for a day.
Pineapple rice:
Cook some Jasmine rice.
Stir fry an onion, 1/4 of a pineapple, handfull of chopped cashews, a couple of chillis and some beansprouts. Add the rice and a splash of Soy.
Satay sauce dip:
Mix in a pan crunchy peanut butter, creamed coconut, sweet chilli sauce a lemon juice and a splash of water.
Cucumber thing.
Cucumber, rice wine vinegar, palm sugar, sushi ginger.
Chicken Satay with Pineapple Rice.
Satay:
Marinate: Toast dry 1tsp cumin, 2tsp Corriander, 1tsp back pepper. Grind up then add to a mini blender with 1 garlic, lemongrass, 2tsp Kepak Manis, 1 tsp light Soy, 1tsp palm sugar, 2 chillis, splash of oil.
Marinate chicken strips for a day.
Pineapple rice:
Cook some Jasmine rice.
Stir fry an onion, 1/4 of a pineapple, handfull of chopped cashews, a couple of chillis and some beansprouts. Add the rice and a splash of Soy.
Satay sauce dip:
Mix in a pan crunchy peanut butter, creamed coconut, sweet chilli sauce a lemon juice and a splash of water.
Cucumber thing.
Cucumber, rice wine vinegar, palm sugar, sushi ginger.
calibrax said:
Chicken thighs, stuffed with cashew nut stuffing and wrapped in smoked pancetta, served on a bed of spinach, accompanied by Dauphinoise potatoes. Bit early I know, but I had chicken in the fridge and I might not have next weekend ;-)
Stuffing : cashew nuts (coarsely chopped), parsley, garlic, breadcrumbs (all finely chopped), olive oil, seasoning.
Dauphinoise potatoes : thin sliced potatoes, double cream, garlic, salt, pepper.
Chicken thighs deboned and skinned, with a layer of spinach added and a layer of stuffing, ready to roll in pancetta...
After removing from the oven...
Plated up...
This looks very good, ingredients sound good too.Stuffing : cashew nuts (coarsely chopped), parsley, garlic, breadcrumbs (all finely chopped), olive oil, seasoning.
Dauphinoise potatoes : thin sliced potatoes, double cream, garlic, salt, pepper.
Chicken thighs deboned and skinned, with a layer of spinach added and a layer of stuffing, ready to roll in pancetta...
After removing from the oven...
Plated up...
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