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

[randomshenans]

Never too hot for chilli.

 

[uv]

Rhubarb Queen of Puddings using rhubarb from the garden. About the sweetest thing I've tasted in my entire life!

 

[HeadlessChicken]

A few simple ingredients (Plaice, chives, capers, butter);



Turn into an amazing fish supper;



With crushed new potatoes, flat beans & the buttery / chive / caper sauce all over.

 

[randomshenans]

Nice!

 

[randomshenans]

I made a breadcrumbed (with basil, parsley, chilli, lemon juice/zest,parmesan, olive oil, salt & pepper) oven baked salmon, with ALL OF THE VEG. Healthy Ross.

 

[uv]

Doesn't look like much, but I made my own taglierini. Far easier than my ravioli attempts

Taglierini with a simple sweet tomato sauce & shrimps

 

[lego]

First go at stuffed crust at home, came out quite nice!

 

[Glaucus]

t's got to be a damn site nicer than dominos etc. Which stuffed crusts are disgusting. Not that their base or anything else is particularly nice.

 

[maun]

A few simple ingredients (Plaice, chives, capers, butter);



Turn into an amazing fish supper;



With crushed new potatoes, flat beans & the buttery / chive / caper sauce all over.

I'm guessing the sauce you just melt the butter, chuck the capers and chives in and cook for abit?

 

[HeadlessChicken]

I'm guessing the sauce you just melt the butter, chuck the capers and chives in and cook for abit?

Yeah, but you cook the fish in the butter too.

 

[Stan_Lite]

Bit of a pictorial walkthrough of the Jerk chicken I made tonight.

Mise en Place for the paste:



Finished paste (not very appetising looking, I'll admit):



Small (1kg) chicken spatchcocked and paste rubbed in:



On the BBQ:



In the meantime, rice & peas on the go:



And finally, the end product. I'm struggling to find words for how much I enjoyed this. Made all the better as I grew the Scotch Bonnets myself

 

[PapaLazaru]

Wow. That looks bloody amazing!

Can you post up the recipe for the mix?

 

[randomshenans]

No cloves? What are the balls?

Looks lush though. Sexy chicken and rice. Love it

 

[Stan_Lite]

Wow. That looks bloody amazing!

Can you post up the recipe for the mix?

I use this recipe http://www.food.com/recipe/authentic-jamaican-jerk-sauce-124184. The only change I made was to add a tablespoon of good rum (as far as I'm concerned, if you're making something Jamaican, it needs to have rum in it ). I used 5 Scotch Bonnets and the heat was just right for me. I used about 1/4 of the mix on that small chicken.

No cloves? What are the balls?

The balls are Pimento (allspice berries). With those, you don't need cloves

 

[FrenchTart]

Looks absolutely awesome

 

[Glaucus]

Looks fantastic, if you want to do a jerk off (giggity) this one is also great.
http://jamaicatravelandculture.com/food_and_drink/jerk_chicken.htm

 

[randomshenans]

Nice! Where did you get the berries? Never tried them but would love to. I want some jerk now.

 

[Stan_Lite]

Nice! Where did you get the berries? Never tried them but would love to. I want some jerk now.

I ordered mine from Amazon. I've since found a place through in Newcastle that sells them. If you can't find them local to you, Amazon would be a good bet

 

[FrenchTart]

I ordered mine from Amazon. I've since found a place through in Newcastle that sells them. If you can't find them local to you, Amazon would be a good bet

Are they just the dried version? If so I've managed to find them in asian supermarkets and the like before now.

 

[Stan_Lite]

Yes. They are dried.