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What's your signature dish?


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#16 la_jeune_mariée

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Posted 11 March 2013 - 12:47 PM

My step-father is lebanese so I make pretty good lebanese food for a honky. When in doubt, just add more garlic.

I make a bread and tomato salad which always gets rave reviews. Like all amazing dishes, the secret is in adding heaps of brown sugar to piles of olive oil and soaking that thing until it's basically oil and sugar dressed with some basil and bocconcini.

But the thing that will always always always get people going is my duck confit with pomegranate and port reduction. I'm too embarrassed to give away the recipe as it's really very easy.
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#17 ~AnA~

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Posted 11 March 2013 - 12:57 PM

QUOTE(Puggie @ Mar 11 2013, 12:47 PM) View Post

Excuse me while I go and get a cloth for the puddle of drool which has appeared on the floor next to me wink.gif


Lol. I just made myself hungry smile.gif Oh, and chuck in the basil leaves just as you turn off the heat.

QUOTE(la_jeune_mariée @ Mar 11 2013, 12:47 PM) View Post

But the thing that will always always always get people going is my duck confit with pomegranate and port reduction. I'm too embarrassed to give away the recipe as it's really very easy.


Oh please can you share LJM - I've always wanted to cook duck confit but I'm too scared!!!

And piper, do you think you could use your choco muffin recipe to make cupcakes - I want to make yummy chocolate cupcakes for DD 1st birthday but want an easy and yummy recipe. Would you be willing to share?

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#18 la_jeune_mariée

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Posted 11 March 2013 - 01:15 PM

QUOTE(AnA927 @ Mar 11 2013, 01:57 PM) View Post

Lol. I just made myself hungry smile.gif Oh, and chuck in the basil leaves just as you turn off the heat.
Oh please can you share LJM - I've always wanted to cook duck confit but I'm too scared!!!


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Here is how to make the duck legs. I have a tub of duck fat I purchased from my local gourmet deli (great for frying roast potatoes in) and after I've rendered the fat off the legs I usually add a big heaped tablespoon of the additional duck fat to the pan too and let it warm up. You can do this on the stove top too. Just keep the temperature high enough that there are small bubbles in the duck fat but not so that it's even close to boiling. You want to keep that consistent temp for the 2 hours so check regularly.

Ignore the bit about potatoes and greens. I usually serve it with watercress, kale, carrot and cabbage in a vinegar dressing - sort of a grown up slaw. The bitterness of the salad goes well with the sweetness of the sauce.

Here is the sauce.

1/2 cup fresh unsweetened pomegranate juice
1 cup port wine
2 tablespoons pomegranate seeds

Bring the pomegranate juice and port wine to a simmer in a small saucepan over high heat. Reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. Stir in the pomegranate seeds and set aside.



As an aside, try to write duck fat 5 times in a row and see if you have more success than me laugh.gif


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#19 Tigridia

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Posted 11 March 2013 - 01:18 PM

My hubby does most of the main course type cooking and has several dishes people drool over.

Most of my signature dishes are desserts though. I love to bake and my chocolate pavlova and blackforest trifle are always winners. I've had various people tell me the trifle is the best dessert they have ever had (on multiple different occasions, so there is something about it people love). Yet, I like both but wouldn't rave over them. I get both requested all the time, along with various biscuits, cakes and slices people have had of mine over the years. ANZACs are always a hit and they are seriously so boringly easy to make...........

I also do a lot of warm salads and the ones that always get rave reviews are my warm beetroot and walnut salad and my roasted pumpkin with harissa and cous cous salad.
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#20 nephthys

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Posted 11 March 2013 - 06:39 PM

I only cook rarely with meat so most of my dishes are vego. These are the dishes I'm usually asked to bring to events:

- Barley and vegetable soup
- Cous cous stuffed mushrooms in a bed of herbs and tomato
- Scones (I make different flavours like dark choc chip and raspberry and white chocolate.)
- I make my own antipasto.
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#21 Angel_Elle

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Posted 11 March 2013 - 06:56 PM

QUOTE(Windsor @ Mar 11 2013, 09:09 AM) View Post

The crispy noodle salad on the back of the Changs fried noodles packet! I mix it up a bit by adding some red cabbage and very thinly sliced carrot to make it prettier and add kale if it's available at the shops. Also use apple cider vinegar instead of normal and brown sugar instead of normal but they're substitutes I make all the time.

I could eat that salad 3 meals a day too.


I love that salad as well and it never lasts long in this house as i keep going back snacking on it during the day. Though I shall try your variation.


QUOTE(nephthys @ Mar 11 2013, 06:09 PM) View Post

I only cook rarely with meat so most of my dishes are vego. These are the dishes I'm usually asked to bring to events:

- Barley and vegetable soup
- Cous cous stuffed mushrooms in a bed of herbs and tomato
- Scones (I make different flavours like dark choc chip and raspberry and white chocolate.)
- I make my own antipasto.



Choc chip scones sounds lovely.


For me it has to be my chinese dishes - i seem to make a great special fried rice and chicken omelete - and any new dish i seem to try always comes out better than expected and now DH who loves chinese refuses to buy it as it never is as good as mine.

My latest experiement which i think DH might like is a chocolate rasberry slice that i made tonight so shall await his verdict as he isn't much of a sweet person.

Oh and my biscuit recipe that i either turn into choc chip, jam drop, nut biscuit.
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#22 ~AnA~

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Posted 11 March 2013 - 07:28 PM

Oh Vik, I should give you my recipe for agidashi tofu (fried tofu in Japanese dashi soup base) - if you like that kind of thing. Very easy smile.gif

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#23 *Ms Jessica*

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Posted 11 March 2013 - 07:42 PM

DH says its a tie between my Butter Chicken and Chorizo & Haloumi Pasta.

I would say my favourite thing to cook/bake would be Mars Bar Slice.
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#24 EJay

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Posted 11 March 2013 - 08:11 PM

QUOTE(Vik @ Mar 11 2013, 07:09 PM) View Post

vegan macaroni and cheese.


This is my signature as well!

The other one is my coconut cupcakes, although I tend to suspect that it's more the icing that people love. And, people are constantly astonished that they are dairy and egg free!
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#25 Jane Doe

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Posted 11 March 2013 - 08:31 PM

Potato bake and pear, rocket and haloumi salad.

I've just recently been given M's nan's secret Potato Salad recipe, which is my most favourite food EVER, so I daresay that will be wheeled out quite regularly for the next few years (decades...).
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#26 aChocLover

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Posted 11 March 2013 - 08:34 PM


Eeek, I'm a pretty boring cook but I'll try cooking anything that has instructions attached so I'm really glad people are sharing their recipes smile.gif

As for 'signature dish', I get good reviews on my pancakes and banana bread/cake. Otherwise, Sunday night roasts. Yeh, chef all the way! laugh.gif


#27 L's Angel

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Posted 11 March 2013 - 09:42 PM

QUOTE(Jaydee @ Mar 11 2013, 01:21 PM) View Post

Also, Key Lime Pie which is absolutely the easiest dessert ever and everyone raves about it.

It's just a regular biscuit base with some chocolate chips added into the food processor (while the biscuits are being smashed up), then chilled condensed milk and double cream whipped together, followed by the juice of 3-4 limes and a few drops of food colouring. Some lime zest and shaved chocolate on top.

It takes all of ten minutes to make, which is a good thing as I suspect I'll be making it for my in-laws for the rest of my life.

Oh my, where is the drooling smiley, that sounds divine happy.gif

QUOTE(Vik @ Mar 11 2013, 08:09 PM) View Post

Since going vegan, it's probably my vegan macaroni and cheese. Everyone that has had it loves it, and they can't believe it's got no dairy in it. Served with a salad it's totally delicious. smile.gif

I'd love the recipe Vik, I'm vegetarian not vegan but I'm intrigued by a non dairy version of something so dairy based smile.gif

I don't know that I have a signature dish, but desserts in general are my 'thing'. I love to try different things so don't get the chance to have a signature - but I do have a fantastic brownie recipe I've been asked for every time and my mums pavlova recipe is a winner.

If I do have a signature dish it'd be my bean salad, super easy and now I have all of DH's colleagues making it after serving it at a BBQ biggrin.gif
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#28 Lemon

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Posted 11 March 2013 - 10:05 PM

I've just remembered my lemon tart is always well received and requested!

Tig I would LOVE your Black Forest trifle recipe if you are willing to share?!
I love Black Forest anything and DH and I have been discussing the need to make a Black Forest cake all week, but your trifle sounds even better smile.gif

#29 ~AnA~

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Posted 11 March 2013 - 10:22 PM

Thanks LJM - I will give it a go!

duck fat duck fat duck fat duck fat duck fat smile.gif

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#30 Tigridia

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Posted 12 March 2013 - 08:38 AM

QUOTE(BlueBug @ Mar 11 2013, 11:05 PM) View Post

I've just remembered my lemon tart is always well received and requested!

Tig I would LOVE your Black Forest trifle recipe if you are willing to share?!
I love Black Forest anything and DH and I have been discussing the need to make a Black Forest cake all week, but your trifle sounds even better smile.gif


Sure, it's on my recipe blog here: Nic's black forest trifle

I tend to make everything from scratch but you can cheat and use bought cake if you want to cut down the time factor. You can't cheat on the custard though, it needs to be a proper creme anglaise or it just isn't the same!
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