Show Off Your Dish (Picture Thread) (Rules added)

vicisthebest · 14 Apr 2012 at 17:49

Garlicky prawn spaghetti, fresh spaghetti with a sauce made of:

4 crushed garlic cloves, a red pepper finely diced, cook for about a minute till the garlic starts to colour slightly, add 2tbsp tomato purée and 125ml white wine, leave it to simmer for about 8-10 mins, throw 400g raw king prawns in, once they're cooked stir in 150ml double cream, season, put the spaghetti in and mix around with some fresh FL parsley thrown in too - job's a good'un!

Tastes great, enjoy it every time we have it and it only takes about 15 minutes to make from start to finish.

Tummy · 14 Apr 2012 at 18:18

That looks and sounds really good!

Will give that a try one day next week

Freefaller · 14 Apr 2012 at 19:45

That smoked mackerel looks amazing - LOVE mackerel. I eat it pretty much every day.

smit101 · 14 Apr 2012 at 20:25

Yep, must agree Freefaller, the smoked mackerel looks mouth watering, I could eat the whole lot with butter and black pepper!

Serious protein hit that'd be! :eek:

Freefaller · 15 Apr 2012 at 09:30

And decent omega 3 too!

SCMRubix · 15 Apr 2012 at 12:31

vicisthebest said:
Garlicky prawn spaghetti, fresh spaghetti with a sauce made of:

4 crushed garlic cloves, a red pepper finely diced, cook for about a minute till the garlic starts to colour slightly, add 2tbsp tomato purée and 125ml white wine, leave it to simmer for about 8-10 mins, throw 400g raw king prawns in, once they're cooked stir in 150ml double cream, season, put the spaghetti in and mix around with some fresh FL parsley thrown in too - job's a good'un!

Tastes great, enjoy it every time we have it and it only takes about 15 minutes to make from start to finish.

I am cooking this at some point this week. That looks so delicious

haz_pro · 15 Apr 2012 at 21:27

Nandos hot marinated chicken breast, with salad (rocket, spinach, water cress, chive, lettuce, olives.)

First time using nandos marinate and it tastes a lot better then I thought it would.

FrenchTart · 15 Apr 2012 at 23:07

SCMRubix said:
I am cooking this at some point this week. That looks so delicious

Agreed. I'm definitely going to try this recipe soon.

BloomerzUK · 16 Apr 2012 at 21:22

Freefaller said:
That smoked mackerel looks amazing - LOVE mackerel. I eat it pretty much every day.

smit101 said:
Yep, must agree Freefaller, the smoked mackerel looks mouth watering, I could eat the whole lot with butter and black pepper! Serious protein hit that'd be!

Freefaller said:
And decent omega 3 too!

Thanks guys

icysniper · 17 Apr 2012 at 10:33

already posted this in the now eating thread but thought it should also be in here

it was a nice breakfast

Nevakonaza · 17 Apr 2012 at 14:52

icysniper said:
already posted this in the now eating thread but thought it should also be in here

it was a nice breakfast

What happened to the butter?

HeadlessChicken · 17 Apr 2012 at 15:53

BloomerzUK said:
Thanks guys

I assume that is "hot" smoking? I sadly don't have the room to do that, but as mentioned above, looks fab pal

I too love mackerel. I think my fave way to do it is probably the simplest.

Buy fresh mackerel from local fishmongers.
Fillet.
Light salt / pepper.
Onto hot BBQ skin side down. Few mins. Flip for 1 min.
Serve with a little salad (fennel goes brilliantly with it). Oil.

There are some ingredients which just cry out to be served simply IMO. Fresh bread, mozzarella, tomatoes, decent prawns etc etc..

Indigo · 17 Apr 2012 at 20:51

Poached eggs on toast are lovely but you need an extra egg and some butter on the toast.

BloomerzUK · 18 Apr 2012 at 13:12

HeadlessChicken said:
I assume that is "hot" smoking? I sadly don't have the room to do that, but as mentioned above, looks fab pal

I too love mackerel. I think my fave way to do it is probably the simplest.

Buy fresh mackerel from local fishmongers.
Fillet.
Light salt / pepper.
Onto hot BBQ skin side down. Few mins. Flip for 1 min.
Serve with a little salad (fennel goes brilliantly with it). Oil.

There are some ingredients which just cry out to be served simply IMO. Fresh bread, mozzarella, tomatoes, decent prawns etc etc..

It is indeed hot smoking - cold smoking requires some sort of room with a fire seperate where the smoke is filtered in - it also takes much much longer. To be honest, I can't imagine results better than what we did in our good ol' oil drum.

randomshenans · 20 Apr 2012 at 07:37

I had T Bone steak last night with fries and mushrooms. Bliss.

HeadlessChicken · 23 Apr 2012 at 20:09

Home-made ricotta:

Some of said ricotta on a ham & 3 cheese pizza:

And on an asparagus & onion pizza:

glitch · 23 Apr 2012 at 22:48

Those look absolutely stunning, Mister Chicken.

Is it safe to assume that as you went through the laborious process of making your own ricotta, everything else was made from scratch too?

HeadlessChicken · 23 Apr 2012 at 23:03

glitch said:
Those look absolutely stunning, Mister Chicken.

Is it safe to assume that as you went through the laborious process of making your own ricotta, everything else was made from scratch too?

Cheers

Yes I make my own ricotta (and dough), but I wouldn't call it laborious. 3 ingredients and less than an hour

glitch · 23 Apr 2012 at 23:11

Well, when I say laborious, I mean more complicated than popping down the shops for a tub - which rules it out for most people!

Still, credit where credit is due, it's certainly something I've not thought of before and something probably ought to have a crack at one of these days.

Does it keep well?

HeadlessChicken · 23 Apr 2012 at 23:17

Depends on how much you let it drip. If you give it a little longer and dry it out a little more it keeps for a week or so in a decent container. Just be aware it picks up odours of just about anything

It's certainly better to use it fresh IMO.