What's your signature dish?

randomshenans

randomshenans

randomshenans

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Joined
11 Sep 2009
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France, Alsace
Everyone normally has one. You know that dish that people "know" you for? My mum's is probably her cottage pie, my sister lasagne and mine used to be chilli.

I'm not sure if that is still the case mind, but I've always busted out an awesome chilli, where no one would bother doing a chilli if I was coming, they'd get me to do it. However, now I cook a lot lot more, I'm not sure if that would be it.

What are your signature dishes?
 
Probably crème brûlée, though it is pretty easy to make after you've had a few goes at it. Other than that maybe green Thai curry as I make the paste myself.
 
Belmit said:
Other than that maybe green Thai curry as I make the paste myself.
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Same here - never had anything but praise for my home made green curry. My kids think my macaroni cheese is the best they've ever tasted as well.
 
I'm not sure if there's a name in English for it but essentially it's a chicken curry toastie but with peas and potato too.
 
Belmit said:
Probably crème brûlée, though it is pretty easy to make after you've had a few goes at it. Other than that maybe green Thai curry as I make the paste myself.
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Stan_Lite said:
Same here - never had anything but praise for my home made green curry. My kids think my macaroni cheese is the best they've ever tasted as well.
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Would you both mind posting your recipes? My attempts at making pastes have never gone that well - I've had okay results but nothing to write home about.
 
Definately Crab Cakes. Spent a small fortune on crab perfecting it over the years. Sounds easy but its hard to balance the flavours so that the crab shines through, and hard to get the texture right so its light and flakey but does not disintegrate when you cook 'em.

Its basically white crab meat, coriander, chilli, lime, spring onions, soy sauce, seasoning, binding, forming the patties, chilling, bread crumbing and deep fried to perfection served with a sweet chilli sauce. drool...
 
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FrenchTart said:
Would you both mind posting your recipes? My attempts at making pastes have never gone that well - I've had okay results but nothing to write home about.
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No problem.

Stan's Thai Green Curry Paste Recipe.

5 Large green chillis (seeds removed from 4)
2 Stalks lemongrass
2 Shallots
2 Large cloves garlic
2" piece ginger (grated)
1" piece Galangal (or more ginger)
8 Kaffir lime leaves
1tbsp Coriander seeds
1tsp Cumin seeds
1tsp Black peppercorns
2tsp Nam plas (Fish sauce)
1tsp Shrimp paste
3tbsp Olive oil
1 Lime (Zest and juice)
1tsp Salt
1 small bunch coriander (Including stalks)

Simply chop everything coarsely, bung it into a food processor and blitz it until it's a paste. Obviously you can adjust things to suit. I find removing the seeds from 4 of the 5 chillis gives me the right level of heat for my taste - you might prefer it hotter or milder.

My recipe is based on one I found on the BBC website with a few tweaks of my own to suit my taste.
 
Stan_Lite said:
*snip*
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Thanks for that. Not actually too different to some of the methods I've tried though you've added extra coriander and cumin on top of what I did. Perhaps that is what makes the difference in flavour - I know cumin is particularly good at that kind of thing. Hmm...food for thought :)
 
Sri Lankan prawn and tomato curry - always the go-to when I don't know what to cook :p
 
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