Pistonheads Inaugural Cooking Competition
Discussion
Found I had no eggs so had to go back to Tesco's anyway and picked up some pine nuts as well. Ingredient list for stuffing is
chicken
home grown onion
pinenusts
spinach
garlic
home grown basil
chestnut mushrooms.
lardons
I did a round lasagne and cannelloni because I wanted a special shape to the dish ... yep a meal in the shape of the piston heads emblem
After a lot of fuss making the bechamel sauce and the pasta I got my resident oompa lumpa to crank up the pasta machine
Actually I might be banned already having outside assistance
2.75 hours later my fantastic pasta creation in the style of the piston heads emblem was ready ... I present ...
It looks like a monkey on crack
I can't tell you what it tastes like because I'm too scared to approach the table.
Regards
Andy
chicken
home grown onion
pinenusts
spinach
garlic
home grown basil
chestnut mushrooms.
lardons
I did a round lasagne and cannelloni because I wanted a special shape to the dish ... yep a meal in the shape of the piston heads emblem
After a lot of fuss making the bechamel sauce and the pasta I got my resident oompa lumpa to crank up the pasta machine
Actually I might be banned already having outside assistance
2.75 hours later my fantastic pasta creation in the style of the piston heads emblem was ready ... I present ...
It looks like a monkey on crack
I can't tell you what it tastes like because I'm too scared to approach the table. Regards
Andy
zakelwe said:
Found I had no eggs so had to go back to Tesco's anyway and picked up some pine nuts as well. Ingredient list for stuffing is
chicken
home grown onion
pinenusts
spinach
garlic
home grown basil
chestnut mushrooms.
lardons
I did a round lasagne and cannelloni because I wanted a special shape to the dish ... yep a meal in the shape of the piston heads emblem
After a lot of fuss making the bechamel sauce and the pasta I got my resident oompa lumpa to crank up the pasta machine
Actually I might be banned already having outside assistance
2.75 hours later my fantastic pasta creation in the style of the piston heads emblem was ready ... I present ...
It looks like a monkey on crack I can't tell you what it tastes like because I'm too scared to approach the table.
Regards
Andy
That Andy, is superb!chicken
home grown onion
pinenusts
spinach
garlic
home grown basil
chestnut mushrooms.
lardons
I did a round lasagne and cannelloni because I wanted a special shape to the dish ... yep a meal in the shape of the piston heads emblem
After a lot of fuss making the bechamel sauce and the pasta I got my resident oompa lumpa to crank up the pasta machine
Actually I might be banned already having outside assistance
2.75 hours later my fantastic pasta creation in the style of the piston heads emblem was ready ... I present ...
It looks like a monkey on crack
I can't tell you what it tastes like because I'm too scared to approach the table. Regards
Andy
brilliantSadly though it wasn't supposed to look like that.
Having tasted it the pine nuts were great and would be a very good base for a vegetarian pasta dish done properly, as it was I thought it was pretty bleh. The pasta was good though, you can't beat a good pasta machine and when entertaining that special person adds a bit of fun if you both get involved / covered in flour ...
I'll let someone else do the next one, please choose fish fingers.
Regards
Andy
PS Sliced mushroom for the eyes.
Having tasted it the pine nuts were great and would be a very good base for a vegetarian pasta dish done properly, as it was I thought it was pretty bleh. The pasta was good though, you can't beat a good pasta machine and when entertaining that special person adds a bit of fun if you both get involved / covered in flour ...
I'll let someone else do the next one, please choose fish fingers.
Regards
Andy
PS Sliced mushroom for the eyes.
Edited by zakelwe on Sunday 27th September 21:31
I went a bit more traditional.
Made a basic Tomato sauce with red onions, carrot, celery, fennel and garlic. Chopped (fresh) Toms and simmered with a bit of red wine.
While that was simmering I roasted some chicken legs and thighs in a olive oil with just a bit of salt. Fried off a mix of s
taki and chestnut mushrooms then deboned the chicken and added it to the mushrooms.
Rolled the pasta sheets then made up cannelloni with a layer of parma ham, chicken mix, basil and parmesan.
Baked a double layer of cannelloni covered in tomato sauce, slices of Mozzarella and more basil.
Served up with asparagus and a bit more parmesan.
Then I sought an independent opinion and Roo tried to convince me to give it to her.
Made a basic Tomato sauce with red onions, carrot, celery, fennel and garlic. Chopped (fresh) Toms and simmered with a bit of red wine.
While that was simmering I roasted some chicken legs and thighs in a olive oil with just a bit of salt. Fried off a mix of s
taki and chestnut mushrooms then deboned the chicken and added it to the mushrooms.Rolled the pasta sheets then made up cannelloni with a layer of parma ham, chicken mix, basil and parmesan.
Baked a double layer of cannelloni covered in tomato sauce, slices of Mozzarella and more basil.
Served up with asparagus and a bit more parmesan.
Then I sought an independent opinion and Roo tried to convince me to give it to her.
Well, I thought we were waiting until Monday, but seeing as everyone else has started posting I shall pop my efforts up now:
Anna's Moon Pie!
Poached Chicken in: water, bay leaf, thyme, oregano, preserved lemon (didn’t have any fresh), ginger, garlic, celery, and onion.
Par boiled my lasagne sheets and rolled them up into tubes, dusted them in grated parmesan then packed them into a buttered sprung form cake tin.
Fried some garlic and red onion in olive oil, added some chopped tomatos and sun dried tomato paste and simmered down.
Shredded the poached chicken and added it to the tomatoey mixture with some baby leaf spinach.
Stirred a tub of ricotta cheese into the mixture.
Filled the tubes of pasta with the chicken mixture and baked for 15 mins.
Took out the oven and added grated mozzarella and popped back in the oven for 15 mins until the cheese was golden.
Served with salad and a glass of vino tinto.
Anna's Moon Pie!
Poached Chicken in: water, bay leaf, thyme, oregano, preserved lemon (didn’t have any fresh), ginger, garlic, celery, and onion.
Par boiled my lasagne sheets and rolled them up into tubes, dusted them in grated parmesan then packed them into a buttered sprung form cake tin.
Fried some garlic and red onion in olive oil, added some chopped tomatos and sun dried tomato paste and simmered down.
Shredded the poached chicken and added it to the tomatoey mixture with some baby leaf spinach.
Stirred a tub of ricotta cheese into the mixture.
Filled the tubes of pasta with the chicken mixture and baked for 15 mins.
Took out the oven and added grated mozzarella and popped back in the oven for 15 mins until the cheese was golden.
Served with salad and a glass of vino tinto.
I made mine on Thursday. It was easy enough to do and tasted great. The salty, savoury chicken went very well with the acidity of the tomato sauce, along with the creamyness of the goats' cheese. Can't wait for the next one!
Feta, preserved lemon, chili, olive oil, parsley, salt, pepper
Fresh tomato, garlic, onion, olive oil, salt, pepper, white wine, parsley
Roasted chicken with lemon juice, salt, pepper, olive oil and balsamic
Lasagne sheet cut in to circles
Building up the dish
Plating up the chicken
leg, thigh cut on the horizontal, boned-out wing and the chef's oysters from beneath the carcass near the leg joint. de-glazed and strained reduction of chicken stock, marsala, seasoning
Close-up
3.5 minutes later.
Feta, preserved lemon, chili, olive oil, parsley, salt, pepper
Fresh tomato, garlic, onion, olive oil, salt, pepper, white wine, parsley
Roasted chicken with lemon juice, salt, pepper, olive oil and balsamic
Lasagne sheet cut in to circles
Building up the dish
Plating up the chicken
leg, thigh cut on the horizontal, boned-out wing and the chef's oysters from beneath the carcass near the leg joint. de-glazed and strained reduction of chicken stock, marsala, seasoning
Close-up
3.5 minutes later.
I have to say, that of all the tasty-looking dishes posted, this one gets my vote.
Pferdestarke said:
I made mine on Thursday. It was easy enough to do and tasted great. The salty, savoury chicken went very well with the acidity of the tomato sauce, along with the creamyness of the goats' cheese. Can't wait for the next one!
Feta, preserved lemon, chili, olive oil, parsley, salt, pepper
Fresh tomato, garlic, onion, olive oil, salt, pepper, white wine, parsley
Roasted chicken with lemon juice, salt, pepper, olive oil and balsamic
Lasagne sheet cut in to circles
Building up the dish
Plating up the chicken
leg, thigh cut on the horizontal, boned-out wing and the chef's oysters from beneath the carcass near the leg joint. de-glazed and strained reduction of chicken stock, marsala, seasoning
Close-up
3.5 minutes later.
Feta, preserved lemon, chili, olive oil, parsley, salt, pepper
Fresh tomato, garlic, onion, olive oil, salt, pepper, white wine, parsley
Roasted chicken with lemon juice, salt, pepper, olive oil and balsamic
Lasagne sheet cut in to circles
Building up the dish
Plating up the chicken
leg, thigh cut on the horizontal, boned-out wing and the chef's oysters from beneath the carcass near the leg joint. de-glazed and strained reduction of chicken stock, marsala, seasoning
Close-up
3.5 minutes later.
doh. Not sure why I thought of doing it that way either, especially since I have just been given a pasta maker as a present!Mobile Chicane said:
I have to say, that of all the tasty-looking dishes posted, this one gets my vote.
I agree, with Anna a close second. Pferdestarke said:
I made mine on Thursday. It was easy enough to do and tasted great. The salty, savoury chicken went very well with the acidity of the tomato sauce, along with the creamyness of the goats' cheese. Can't wait for the next one!
ETA: My only thought would be that, perhaps you ought to combine the two ingrediants, otherwise you're technically looking at a pasta dish with some roast chicken. Which admittedly does look very appetising.
Edited by Cactussed on Monday 28th September 12:32
right my attempt
Lasagnetelli chicken carbonara
Ingredients:
1 small onion
pancetta (or in my case 3 slices of bacon offcuts)
½ - ¾ of a pepper (herbs & garlic)
1 chicken breast (cut into strips)
4 lasagne sheets soaked & cut into slices (soak for as long as possible!!!)
1 egg
125ml Cream (I used double) (ish)
I had never thought to do something like this with lasagne & it actually worked considering (next time I will be par boiling it a la anna's method before cutting though) its a different twist to boring old carbonara & VERY tasty (yes it is spinach leaves on top as we didn't have any other green in the house)
also meant I'm cooking potato dauphinoise tonight yummy
Lasagnetelli chicken carbonara
Ingredients:
1 small onion
pancetta (or in my case 3 slices of bacon offcuts)
½ - ¾ of a pepper (herbs & garlic)
1 chicken breast (cut into strips)
4 lasagne sheets soaked & cut into slices (soak for as long as possible!!!)
1 egg
125ml Cream (I used double) (ish)
I had never thought to do something like this with lasagne & it actually worked considering (next time I will be par boiling it a la anna's method before cutting though) its a different twist to boring old carbonara & VERY tasty
(yes it is spinach leaves on top as we didn't have any other green in the house)
also meant I'm cooking potato dauphinoise tonight
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