What’s the most delicious thing you can cook?

[SinkGirl]

I really miss restaurants (to be fair we haven’t been able to go often for the last few years anyway but it used to be my main leisure activity 😂)

Currently cooking an absolutely amazing looking Galician ribeye steak for two and roasted new potatoes as a birthday / anniversary dinner.

But the best part of it is the bearnaise sauce. It’s such a faff to make (clarifying butter FFS) but It tastes so good. I could eat it out of the bowl. The worst part is that it doesn’t keep otherwise I would batch cook it and eat it with chips like they do in Sweden 😬

I think it’s the only thing I can cook that’s as good as a decent restaurant.

What’s the most delicious thing you can cook at home?

I do an amazing beef and mushroom casserole in a red wine sauce. The beef just melts in the mouth.

Yorkshire pudding, I’m not good at traditional British fayre but seem to have cracked Yorkshire pudding.

Tartiflette, a firm favourite of the family but at about a million calories not something we have often.

@delilahbucket

A chilli. Takes a couple of hours but I always make loads and it does several meals. Tastes amazing with nachos and all the trimmings.

I make a good chilli too, so I've been told. I'm vegetarian so never tasted it but I do get asked to make it!

My partner makes the best pasta dish. Don't really know what's involved but it has linguini, asparagus, tender stem broccoli, courgette (which I usually hate) and milk in! Parmesan on top too.
It amazing and my favourite so it happens a lot!

Other great things she cooks are potatoes with whole grain mustard, garlic and lemon and amazing risotto no matter what goes in it!

I do make the best pasta sauce though!
The kids don't complain even if it has every vegetable we own blitzed up into it!!

@SinkGirl

If you don't clarify the butter it will be just as good

It never worked well for me before I clarified the butter! Don’t know why, maybe I was doing it wrong then and right now!

@TheSunIsStillShining what is your steak technique? Currently favouring reverse sear as despite a double burner I’m yet to find a pan that can get screamingly not enough!

Easiest method: full blast for 1 min, then turn a bit down and depending on type 2.5mins to 3.45 mins

Really nothing special.

Am stunned at the culinary expertise detailed here - I neither have the time nor the inclination but kudos to all 👏

I do a bloody good curry. Various bloody good curries, actually, eith various styles and various grades of authenticity. Sainsburys has run out of my favourite brand of coconut milk, mind :(

This fajita steak recipe always goes down well. I sometimes do it with chicken thigh and I picked up some yellow stickered venison steaks, a while back, and they were bloody amazing in it. www.simplyrecipes.com/recipes/steak_fajitas/

@GameSetMatch

Yorkshire pudding, I’m not good at traditional British fayre but seem to have cracked Yorkshire pudding.

Ooh, you could paddle in the gravy you could fit in that!

I make bearnise sauce in the microwave, it's super easy and takes minutes!

It seems my crispy belly pork is the thing that people request when they come for dinner. I make it with a Vietnamese noodle salad and dressing to cut the fattiness

Toast

Bread. Any sort...I just seem to have a knack for it. My ds does not have a sweet tooth and asked for an olive and cheese loaf instead of a birthday cake!

@butterry
I'd love your microwave bernaise recipe if you don't mind.
Thanks

I make a mean vegan chilli non carne.

I don't clarify butter for bearnaise, though we do use unsalted. I do the vinegar /tarragon reduction in the microwave beforehand and the rest takes about five minutes in a bowl over boiling water. Works fine.

I make excellent pie crust and make lamb or steak pie for a winter treat. I'm also particularly good at making soft caramels, the kind you have to stand over the stove stirring for two hours. I give them away every Christmas and get loads of compliments.

You know what I cannot make? Pan seared salmon! Someone help me with the secret to not burning the skin or undercooking it!

[quote SinkGirl]Slow cooked lamb shoulder is my favourite! One year for Christmas I did it and bought it from a local very fancy butchers and it was incredible. Never have managed to do it so well since, think it was a fluke!

Could you share your ragu recipe? Mine has never been as good as it could be!

(if anyone wants the bearnaise recipe I use this one, although the photo isn’t the best, the recipe definitely is! www.greatbritishchefs.com/how-to-cook/how-to-make-bearnaise-sauce)[/quote]
That link doesn't work for me

@pickachew if its the chaokoh coconut milk its been withdrawn because of slave monkey concerns 😟

@Bloodybridget

A stew with mussels, chorizo, cod (or any other white fish) and gigantes (or just butterbeans). Fabulous with a good baguette and lots of cold white wine.

That sounds amazing! Could you share the recipe please?

@indigestionisabitch
Fish stew with chorizo and mussels
Serves 4, 5 or 6 depending on appetite
Ingredients
1 tablespoon olive oil
1 medium red onion, finely chopped
1 clove garlic, finely chopped
225g chorizo, cut into 1cm cubes
500g passata
3 tablespoons white wine
325g jar Odysea gigantes, or a tin of butterbeans, drained and rinsed
1kg fresh mussels
500g cod (or pollack) cut in 3cm cubes
flat-leaf parsley, chopped, to garnish
Rinse and clean the mussels, discarding any with broken shells, or that don’t close when tapped firmly against a hard surface.
Heat the oil in a large flameproof casserole. Add the onion, cook gently for five minutes, then add the garlic and chorizo and cook, stirring frequently, for another five minutes.
Pour in the passata, wine and beans, bring to a simmer for 2-3 minutes. Add the cod, cover and simmer for a few minutes, then add the mussels and cover again. When the mussels are all open (discard any that remain closed), it’s done. Serve sprinkled with the parsley, with a good baguette.

Oh god I love this thread. I love cooking and me and DH used to take it in turns to make each other really fancy stuff and do the wine pairing and everything were such wankers. That and eating out are two of my favourite things.

7 kids later and I try my best to keep things exciting but we don’t really eat fancy stuff anymore. Keep em coming!

[quote Bloodybridget]@indigestionisabitch
Fish stew with chorizo and mussels
Serves 4, 5 or 6 depending on appetite
Ingredients
1 tablespoon olive oil
1 medium red onion, finely chopped
1 clove garlic, finely chopped
225g chorizo, cut into 1cm cubes
500g passata
3 tablespoons white wine
325g jar Odysea gigantes, or a tin of butterbeans, drained and rinsed
1kg fresh mussels
500g cod (or pollack) cut in 3cm cubes
flat-leaf parsley, chopped, to garnish
Rinse and clean the mussels, discarding any with broken shells, or that don’t close when tapped firmly against a hard surface.
Heat the oil in a large flameproof casserole. Add the onion, cook gently for five minutes, then add the garlic and chorizo and cook, stirring frequently, for another five minutes.
Pour in the passata, wine and beans, bring to a simmer for 2-3 minutes. Add the cod, cover and simmer for a few minutes, then add the mussels and cover again. When the mussels are all open (discard any that remain closed), it’s done. Serve sprinkled with the parsley, with a good baguette.[/quote]
Thank you so much!

@Grrrpredictivetex

How weird! Here you go :)
www.greatbritishchefs.com/how-to-cook/how-to-make-bearnaise-sauce

Probably my edam, olive and anchovy focaccia....that usually gets snapped up straight from the oven

The link didn’t work the first time because MN formatting was turning the ) into part of the url. It worked if you manually delete the close bracket.

Jealous of the pp who can make great bread!

Paneer Makhani. Sooo good. With flaky paratha (not homemade).