BOF Posted August 31, 2009 Moderator Share Posted August 31, 2009 It's a sibling of the habanero and they're top of the scoville chart (apart from bastardised experimental hybrid stuff) On average, 50 times hotter than a jalapeno but can be 150 times stronger. Link to comment Share on other sites More sharing options...
ClaretMahoney Posted October 11, 2009 Share Posted October 11, 2009 So then, anyone with an new recipes? Link to comment Share on other sites More sharing options...
AVFC-Prideofbrum Posted October 11, 2009 Share Posted October 11, 2009 Phone, Chinese Menu. Link to comment Share on other sites More sharing options...
ClaretMahoney Posted October 11, 2009 Share Posted October 11, 2009 Link to comment Share on other sites More sharing options...
dicky_plums Posted October 12, 2009 Share Posted October 12, 2009 OK, time for a warming one-pot dish - always a favourite at Casa Plums. It's healthy, tasty, easy and veggi. I present...Dicky Dhal. YOU NEED: • ¼ pint yellow split peas • ¼ pint black eye beans • ¼ pint red lentils Wash the dried beans/peas/lentils and stick in a pan with • tin chopped tomatoes • 2 chopped onions • 1 teaspoon chilli • 1-2 teaspoon turmeric • 1-2 teaspoon salt • a knob of chopped ginger Cover in boiling water and simmer for half an hour (till the black-eyes are soft) It should be a fairly runny consistency – not too thin or thick. THEN ADD: • 2 Teaspoons Garam Masalla • 1 tin of kidney beans BRING BACK TO THE BOIL AND ADD: • 4+ cloves of crushed garlic fried for 2 mins in plenty of butter (1/4 pack)– Until its just turning brown. • 2 handfulls chopped fresh coriander It is always best if you leave it to soak up the flavours for at least half an hour before serving Dicky Dhal. Link to comment Share on other sites More sharing options...
AVFCLaura Posted October 12, 2009 Share Posted October 12, 2009 Had an amazing curry over the weekend, you don't half get the best curry in West Midlands. A version of Lamb Saag - Lamb curry with spinach, it was amazing. I bet that would taste good if you made it at home. Link to comment Share on other sites More sharing options...
dicky_plums Posted October 12, 2009 Share Posted October 12, 2009 There's a curry house here (in Bradford - Curry Capital!) that does a great Lamb and Spinach Karahi (Balti to you lot). It was visited by Rick Stein on his Food Heroes programme and the recipe is in his book. They now have "Lamb Rick Stein" on the menu. And it rocks. A good one for the slow cooker Link to comment Share on other sites More sharing options...
sicwhite Posted October 12, 2009 Share Posted October 12, 2009 Take one chicken breast. Poach it and leave it to cool. Slice it and cover it with a layer of mayonnaise and then a layer of mango chutney. Top with roasted pine nuts. Serve this with a baked potato and side salad. Super easy to make and really, really tasty. Link to comment Share on other sites More sharing options...
ClaretMahoney Posted October 12, 2009 Share Posted October 12, 2009 OK, time for a warming one-pot dish - always a favourite at Casa Plums. It's healthy, tasty, easy and veggi. I present...Dicky Dhal. YOU NEED: • ¼ pint yellow split peas • ¼ pint black eye beans • ¼ pint red lentils Wash the dried beans/peas/lentils and stick in a pan with • tin chopped tomatoes • 2 chopped onions • 1 teaspoon chilli • 1-2 teaspoon turmeric • 1-2 teaspoon salt • a knob of chopped ginger Cover in boiling water and simmer for half an hour (till the black-eyes are soft) It should be a fairly runny consistency – not too thin or thick. THEN ADD: • 2 Teaspoons Garam Masalla • 1 tin of kidney beans BRING BACK TO THE BOIL AND ADD: • 4+ cloves of crushed garlic fried for 2 mins in plenty of butter (1/4 pack)– Until its just turning brown. • 2 handfulls chopped fresh coriander It is always best if you leave it to soak up the flavours for at least half an hour before serving Dicky Dhal. That reads soo good! Link to comment Share on other sites More sharing options...
rjw63 Posted October 12, 2009 Share Posted October 12, 2009 Making samosas now, long winded but worth it Pastry- plain flour, stork margerine, salt, water Filling - minced lamb, onion, garlic, garam masala, asafoetida, dry methi, salt, black pepper, crushed chilli, potato, peas. Link to comment Share on other sites More sharing options...
ClaretMahoney Posted October 12, 2009 Share Posted October 12, 2009 So jealous of you Rob... Link to comment Share on other sites More sharing options...
rjw63 Posted October 12, 2009 Share Posted October 12, 2009 I've always got some pre-match; next time you're over you can try some (or onion bhajees, I do one or the other) Link to comment Share on other sites More sharing options...
ClaretMahoney Posted October 12, 2009 Share Posted October 12, 2009 Next time I'm over, I promise I will take you up on that! Link to comment Share on other sites More sharing options...
BOF Posted October 17, 2009 Moderator Share Posted October 17, 2009 Calling the experts. Give me the tastiest and/or easiest way to use an aubergine. Danke. Link to comment Share on other sites More sharing options...
rjw63 Posted October 17, 2009 Share Posted October 17, 2009 Calling the experts. Give me the tastiest and/or easiest way to use an aubergine. Danke. Up the wrong 'un Link to comment Share on other sites More sharing options...
BOF Posted October 19, 2009 Moderator Share Posted October 19, 2009 No-one ?????? Link to comment Share on other sites More sharing options...
peterms Posted October 19, 2009 Share Posted October 19, 2009 Calling the experts. Give me the tastiest and/or easiest way to use an aubergine. Danke. Patlican tava, from here. Also a different dish without all the tomato, etc: fry aubergine as in that recipe, spread the rounds out on a flat plate, and coat with yogurt mixed with lots of garlic crushed to a paste with the flat of a big knife, using salt to help it liquefy. Maybe add some ground cumin, sprinkle with chopped coriander. Baba ganoush: here. Link to comment Share on other sites More sharing options...
BOF Posted October 19, 2009 Moderator Share Posted October 19, 2009 Babaganoush sounds like a winner. As for the patlican tava. Half a pint of oil ? Thanks for the suggestions though Link to comment Share on other sites More sharing options...
peterms Posted October 19, 2009 Share Posted October 19, 2009 Babaganoush sounds like a winner. As for the patlican tava. Half a pint of oil ? Thanks for the suggestions though Or an Italian dish (quantities for 2 people): - slice an aubergine thinly, sprinkle with salt, leave in colander to drain for 30 mins, wash and dry - gently fry 1-2 cloves chopped garlic, 1 tbs chopped flat-leaf parsley, 1-2 crumbled dried red chilis in olive oil for 5 mins (deep-sided frying/saute pan is best) - add 400g tin of chopped tomatoes, cook for 20 mins more - heat more olive oil in another frying pan, fry aubergine slices both sides - cook penne or other pasta in salted water - grate 50g good mozzarella and 50g Parmesan - drain pasta, return to pan, add aubergine, sauce, cheeses, mix well, serve. Always a winner. Link to comment Share on other sites More sharing options...
peterms Posted October 19, 2009 Share Posted October 19, 2009 Calling the experts. Give me the tastiest and/or easiest way to use an aubergine. Danke. Up the wrong 'un Remove the green sepal first, they are sometimes a bit spiky. Link to comment Share on other sites More sharing options...
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