Masterchef signature dish...

[Covrich]

I am a bit of a lazy cook so most things I make will come from the wok.
Thai curry, chicken with cashew nuts, satay noodles, pad Thai, mince pork with aubergine and chilli bean sauce. There are loads more, but nothing I would consider merits being called a signature dish.
My wife is from a Jamaican family and she does really good oxtail and Jamaican lamb curry.

Nothing wrong with any of that if you ask me.. All of that sounds great!! I use my wok at least 2 times a week.

 

[Gunge]

Used to love that show but started getting annoyed at posh phrases for mucked up food

Twice cooked chips (slightly burn)
Deconstructed pie (it fell apart when I took it out the oven)
Crushed potatoes (I am on Masterchef and cannot do mash)
Upsidedowncake (managed to save it after it fell on the floor)
Pea foam (Chest infection started to loosen up)

I'm watching it right now and this burd keeps calling chicken 'poulet' but occasionally forgets to be an arsey git and calls it 'chicken'. Want to sort themselves out.

 

[chef-Ozzy]

Exactly, dont get me wrong I am sure its a cool trick and takes some skill but I like me veggies and I want to eat my veggies as veggies not froth off a bathroom tile.

It's funny.. I serve this kind of food. Reinventing the way we eat and preceive certain ingredients. I'm a naturalist at heart. And yes it can be cool to play with food. But It also detatches us from real clean food. Which is hard to find these days.

Any way a bit of food porn for you.
All from local producers.
No foams

 

[Clint]

Nice to see it on a plate! I really can't be doing with stuff brought on a plank or slate or stuff in a mini bucket....if it does I ask for a plate!

 

[Pavros]

Did you see that guy last week who served his Full English Breakfast in an eggshell?...he essentially liquidised everything (sausage mousse anyone?) and sprinkled it with bacon and mushroom dust.

 

[Chippy_Tea]

Did you see that guy last week who served his Full English Breakfast in an eggshell?...he essentially liquidised everything (sausage mousse anyone?) and sprinkled it with bacon and mushroom dust.

I thought it was a brilliant idea :unsure:

 

[Pavros]

I agree it was one of those ideas that initially sounds brilliant but when you start thinking it through...

 

[Sadfield]

Any way a bit of food porn for you.
All from local producers.
No foams


View attachment 13165

Right up my street, but to be honest, I'd rather have about 50 times the quantity served up in a galvanised steel bucket. With chips.

Mussels in a Thai green curry broth would be my stab at impressing John and the gateaux munching cockney.

Sent from my E5823 using Tapatalk

 

[Drunkula]

Rehydrated yeast.

 

[GerritT]

Nasi goreng. Chicken strips, sweet soy sauce, bit of hot pepper paste, cumin, laos, kurkuma, ginger, and whatever there is left in the vegetable bow: bok choy, bell pepper, leek, (spring)onions, you name it.
And rice. Cheap, fast and always different. And it gets rid of the veggies leftovers.

 

[Thumper]

One of my nuclear waste - strength curries. It'd be the last thing that these pretentious nobs would be able to judge.

I dunno, that sounds right up John Torrode's street.

 

[Braufather]

would have to have some ale in there - steak and Ale pie maybe!