[Datatimebomb]

Post your favorite food and why. also people who cook can add recipies

My favorite food is Pancakes!

[Thomas Mullaly]

Too many foods to name!

CURRENT favourite: Onion Bhaji

Reasons:
1) It's deep fried deliciousness!
2) I recently went on a date to an Indian restaurant, so it brings back good memories.

Ingredients

• • 2 large onions, sliced thinly
  • 200 g chickpea flour
  • 1 teaspoon baking powder
  • 2 tablespoons rice flour
  • 1 teaspoon turmeric
  • 1/2 teaspoon black onion seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • salt
  • 100 ml water
  • 750 ml vegetable oil

Directions

1. Put the vegetable oil into a large pan and heat over a medium to high heat.
2. Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated.
3. Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away.
4. Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven.

[Datatimebomb]

sounds yummy

[Hermanator]

BACON!
WEISS WURST!
JÄGER SCHNITZEL!
GOULASH SOUP! WITH LOTS OF DUMPLINGS!

[Burtonshaw]

My favourite dish is probably Chicken Wellington (It is my own recipe, inspired by Beef Wellington)


Ingredients:

• 4x Large Chicken Breasts
• 175g Sage and Onion Stuffing Mix (you can add apple for a bit extra taste)
• 1000g Homemade Puff Pastry (can use packet if you wish)
• 1x Egg
• Plain Flour

Directions:

1. Cover and cook the chicken breasts in an oven for 30-40 mins @ 200C
2. Lightly dust a dry work surface with plain flour and roll out the pastry to approx 1cm thickness (be careful not to overwork the pastry!) Note: The pastry must be large enough to completely encase each chicken breast individually.
3. Wait for the timer to go off on the chicken before continuing. NOTE: The chicken MAY NOT BE COOKED YET!!!!
4. Prepare the stuffing mix as directed, and leave to sit for 1 minute
5. Spread the stuffing on one side of the pastry, ensuring 1cm of pastry is visible all round the edges.
6. Place chicken on top, and gently wrap the pastry and stuffing around each chicken breast.
7. Once all four are wrapped, beat the egg and use it to seal the pastry around the chicken. Use any excess to coat a thin film over the top of the pastry to give it a lovely shiney brown colour when complete.
8. Place all cases/ packages onto a baking try, and poke a small venting hole in each one.
9. Return all to the oven and cook for 15-20 mins at 200C or until the pastry is fully cooked, and golden brown. Then serve.

[Josh Broughm]

Pizza, Pasta, Donairs(I think that's an eastern Canada thing) & other foods I can't think of at this time.

[Leoferwic]

Hmm, I'd have to agree on the Donairs, no idea what that is... The Chicken Wellington looks good, sounds like something to try.
For me, a nice big steak, with smashed taters, parsnips, peas and gravy does the trick, with some raspberry pie to finish

[Josh Broughm]

​From Wikipedia:

Canada
A variation on the doner kebab known as donair was introduced in Halifax, Nova Scotia, Canada in the early 1970s. Peter Gamoulakos immigrated to Canada, from Greece in 1959.[52] When he failed in his attempt to sell Greek gyros, Gamoulakos adapted the dish to local tastes. He substituted beef for lamb and created a sweet sauce in place of tzatziki.[53] He claimed to invent the donair in 1972 and it debuted at King of Donair's Quinpool Road location in 1973, however this can not be confirmed.[54]


The donair has gained popularity throughout the Atlantic provinces of Canada, and is also available in some other areas of the country, particularly Alberta, BC, and Southern Ontario, with many fast food pizza restaurants also featuring donairs on the menu. Halifax donair meat is sliced from a loaf cooked on a vertical spit, made from a combination of ground beef, flour or bread crumbs, and various spices. The sauce is distinctively sweet compared to doner kebabs, being made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in a flatbread pita with diced tomato and diced onion. While not included on "original" donairs, some restaurants add lettuce and/or cheese as well.
Many Atlantic Canadian restaurants offer a donair pizza featuring all of the donair ingredients served on a pizza crust. Donair subs are also not uncommon. In Atlantic Canada you can also find donair meat used in offerings such as donair sausage, donair egg rolls (an egg roll casing stuffed with donair meat), donair pogos (donair meat on a stick, battered and deep-fried, similar to a corn dog), donair calzones/panzerottis, and in donair poutine (French fries topped with cheese curds, donair meat and gravy. Donair Sauce is used instead of gravy for 'Donair Plate'). Donair sauce is used as a dipping sauce for garlic fingers and pizza in Atlantic Canada.
In the summer of 2008, after numerous cases of E. coli related food poisoning due to the consumption of undercooked donair meat in Alberta, the federal government came out with a set of guidelines for the preparation of donairs.[55] The principal guideline was that the meat should be cooked at least twice: once on the spit, and then grilled as the donair is being prepared. Many Atlantic Canadian establishments already did this, however, some restaurants in Alberta omitted the grilling step.

Just about every Pizza shop in the maritimes(Nova Scotia, New Brunswick, PEI) Sells this delicious food.

[Hermanator]

Thats interesting. On a side note not many people know this but the Doner Kebab was invented in Berlin in the 70s by a 16 year old Turkish Immigrant called Mahmut Aygun, he also invented the Yoghurt sauce which is sometimes placed on the Donner Kebab. :mrgreen:

[Josh Broughm]

In some shops in Nova scotia, The Donair sauce is made of Vinegar & condensed milk. Speaking of condensed milk, Stick one can of it in a crock pot full of water, turn it on high for 8 hrs. & you get caramel.

[Noram]

Falafels! Fun to say, delicious to eat...especially with some of that tzatziki sauce the silly haligonians didn't like

[Josh Broughm]

I never had tazakiki sauce before. You can also have the Donair meat on fries with gravy & cheese.
I just turned the stomaches of most of the fleet, eh?

[Thomas Mullaly]

Naw. Poutine with meat on it is great. I never tried Donair meat, but Smoked Meat poutine is AWESOME!

[mafoo]

Sushi!

I get made to make it for family events fairly often.