Meath_Villan Posted August 20, 2010 Share Posted August 20, 2010 I'm gettin a new wok soon, so expect some ring burning curries Got mynew wok last week and tonight broke it in with a jalfrezi with extra chillies BTW the container on the left is the portion I have to take out for my sister and her old man, they HATE chilli or anything hot, so I take theirs out before adding the heat Ohhhh thats a ring stinger Link to comment Share on other sites More sharing options...
kidlewis Posted August 20, 2010 Share Posted August 20, 2010 number 21, 28, 55, 63 very good it was. also that fitty off the tele won masterchef. some great dishes been cooked in celebrity masterchef this time. very impressed. Link to comment Share on other sites More sharing options...
rjw63 Posted August 20, 2010 Share Posted August 20, 2010 Just testing it now......probably only Madras strength to me :-) Link to comment Share on other sites More sharing options...
kidlewis Posted August 20, 2010 Share Posted August 20, 2010 Just testing it now......probably only Madras strength to me :-) one word gaped. in the morning that is. Link to comment Share on other sites More sharing options...
rjw63 Posted August 20, 2010 Share Posted August 20, 2010 Nah, doesn't affect me. Don't forget I used to have curry 5 nights a week so I'm immune to the ringburn. Having it once a week now is childs play In fact having a Sunday roast sends me to the shitters more than a vindaloo Link to comment Share on other sites More sharing options...
peterms Posted August 24, 2010 Share Posted August 24, 2010 Are you Dick Strawbridge? Who he? Sounds like a made up name to me. Link to comment Share on other sites More sharing options...
rjw63 Posted August 24, 2010 Share Posted August 24, 2010 I think he means Bridge Strawdick Link to comment Share on other sites More sharing options...
largelugs Posted August 24, 2010 Share Posted August 24, 2010 Rob, I know you have posted your curry recipes on here before, but can't seem to find them! Would love to cook a chicken jalfrezi but never been too successful! Link to comment Share on other sites More sharing options...
snowychap Posted August 24, 2010 Share Posted August 24, 2010 Are you Dick Strawbridge? Who he? Sounds like a made up name to me. Link to comment Share on other sites More sharing options...
Xann Posted August 24, 2010 Share Posted August 24, 2010 My girlfriend watches that. :| The one in the middle looks like she's in a straitjacket. Link to comment Share on other sites More sharing options...
snowychap Posted August 25, 2010 Share Posted August 25, 2010 The one in the middle looks like she's in a straitjacket. The one on the right probably ought to be. :winkold: Link to comment Share on other sites More sharing options...
peterms Posted August 25, 2010 Share Posted August 25, 2010 The one on the left looks like he should have a string of onions around his neck and a beret. Link to comment Share on other sites More sharing options...
leviramsey Posted August 25, 2010 VT Supporter Share Posted August 25, 2010 I do see the resemblance between Mr. Strawbridge (is he also a Clothier?) and peterms' avatar... Link to comment Share on other sites More sharing options...
b6bloke Posted August 25, 2010 Share Posted August 25, 2010 A taxi driver said to me that us English make hard work of curries, he recommended a spice mix similar to gara masala called Kashmiri Bassar. Soften the onions and garlic in a pan and add half a tin of tomatoes, add a spoonful of the Bassar, some fresh ginger and coriander. I was using chicken but as he suspected it was water fed told me to boil it in a pan of water as it draws all the crap out, I added the meat and it was one of the tastiest curries I have had, couple of mates said it was the best. it took all of half hour to prepare and cook. I can't believe this is the first time I have read this thread as I love my cooking, me and my MD have a competition on the go at the moment where we choose two dishes each and cook them over the 4 weeks with everybody at work scoring. I love it as I have whipped his ass two weeks on the trot now and he has had cooking lessons of some of the best and only eats out at Mitchelin star places Link to comment Share on other sites More sharing options...
BOF Posted August 25, 2010 Moderator Share Posted August 25, 2010 The one in the middle looks like she's in a straitjacket.She lovely Link to comment Share on other sites More sharing options...
rjw63 Posted September 3, 2010 Share Posted September 3, 2010 Rob, I know you have posted your curry recipes on here before, but can't seem to find them! Would love to cook a chicken jalfrezi but never been too successful! It's never easy to put recipes on here as I NEVER measure stuff, I just put in what I "know" But anyway, done a Jalfrezi tonight... 3 large onions, chopped in a blender Fry onions in oil, add as much garlic as you like (I used 3 frozen blocks of Cofresh garlic which equates to 6-9 cloves) Add ginger, stir fry til nice and brown Add black pepper and cloves/cinnamon powder (I make this from grinding cinnamon sticks and cloves in a grinder) Add a splash of coriander cumin and garam masala powder, stir fry. Add water if it gets too dry Add some fresh or dried methi. Add turmeric and as much chilli as you dare, stir fry Add a couple of raw chicken breasts, diced. Stir fry til the chicken is cooked. Add 1 500g carton of passatta, a bit of salt, and a liberal sprinkle of sugar. Add a half of each pepper, red, green and yellow. Simmer. You should end up with this: Link to comment Share on other sites More sharing options...
leviramsey Posted September 4, 2010 VT Supporter Share Posted September 4, 2010 It's a ring-stinger! Link to comment Share on other sites More sharing options...
Chindie Posted September 4, 2010 VT Supporter Share Posted September 4, 2010 Thats a mean looking curry. (Also, Dick Strawbridge ftw. And Lisa Faulkner. Yum.) Link to comment Share on other sites More sharing options...
timbaughan Posted September 5, 2010 Share Posted September 5, 2010 Thinking about making myself a large pot of vegetable soup to just snack on during the week, anyone got any ideas or tips? Nothing fancy, just so i stop diving into the large amount of chomps i have in the freezer Link to comment Share on other sites More sharing options...
JulieB Posted September 6, 2010 Share Posted September 6, 2010 Vegetable Soup: Cut all the veg into roughly the same size pieces. Melt a little butter in a little Olive Oil in a large pan. You don't need much & keep the heat gentle. You're not browning, just sweating. Add the root vegetables like onions, potatoes, carrots, swede etc & let these gently "sweat" in the pan for a few minutes, adding any other veg like celery, leeks whatever a little later. Chuck in anything you have in the fridge. Season with salt & pepper & leave to sweat a few minutes on a gentle heat with the lid on stirring sometimes. Add some mixed dried or fresh herbs. Parsley & Rosemary are espiecially good.. also a bay leaf or two torn to bring out the flavour. Stir till all coated & the aroma fills the kitchen. When the veg is starting to soften then add enough vegetable or chicken stock to more than cover the veg and also I add Marmite, Worcester sauce etc but whatever you like that's in the cupboard. Pearl Barley, Lentils & other pulses can be added to thicken the soup also but potatoes will also thicken. A soup boiled is a soup spoiled, so gently leave the soup to simmer stirring sometimes & making sure it's not sticking. Add more stock/water as necessary. Taste to adjust seasonings & flavourings. If you've got any green veg like peas, spinach, etc that don't need much cooking then these can be added towards the end. Once the veg is softened, then either mash the veg in the stock for a rougher finish... or if you like it smooth whisk it in the pan with a hand blender or transfer to a blender. You can add milk or cream to the soup at this stage to create a lovely creamy vegetable soup. Serve with some grated black pepper on top to suit, a swirl of cream (optional) & Serve with crusty wholemeal bread (warmed in the oven) & cheese if you have any & Voila you have healthy, filling food which is cheap and uses up stuff that might otherwise end up thrown away. Keeps in the fridge for a few days and you can also freeze it in single portions to use as you wish, but don't add milk or cream before freezing if possible. Hope that helps. Link to comment Share on other sites More sharing options...
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