Meath_Villan Posted February 24, 2011 Share Posted February 24, 2011 and they wonder why the sewerage system in navan is fecked !!!! Link to comment Share on other sites More sharing options...
BOF Posted February 24, 2011 Moderator Share Posted February 24, 2011 Best of stuff. Good for what ails ya. Link to comment Share on other sites More sharing options...
rjw63 Posted February 24, 2011 Share Posted February 24, 2011 Best of stuff. Good for what ails ya. Here endeth the first lesson Link to comment Share on other sites More sharing options...
peterms Posted February 24, 2011 Share Posted February 24, 2011 This evening's creation. I dub thee "Malicious delicious". A variation on what I cooked the other day, only this time it's to my own tastes heat-wise 50ml sunflower oil 4 chicken breasts (diced) 1½"x1" ginger (chopped) 5 cloves garlic (chopped) 5 medium onions (chopped) 250g passatta 200ml natural yogurt (whisked) (t=teaspoon) 1t coriander powder 1t cumin seeds (ground) 3t extra hot chilli powder 2 scotch bonnets (puréed) 1½" cinnamon stick (ground) ½t turmeric 1t jaggery 1 star anise (ground) ½t asafoetida powder 1t fenugreek seeds (ground) ½t nigella seeds (ground) 1t black pepper (ground) 2 bay leaves 2tblspoon apple vinegar salt to taste ------------------------- Roast all the spices that need to be ground - cumin, cinnamon, star anise, fenugreek, nigella, black pepper - for about a minute, then grind them. Fry the onions & bay leaves in the oil for ~10-15 mins til they go transparent/beige. Add the garlic & ginger with just enough water to stop it going dry and fry for 5 mins Add the powdered spices (coriander, chilli, turmeric, asafoetida) and the puréed scotch bonnets to the pan and fry for 3 mins Add the ground spices with a little water and fry for 5 mins. Now add water and the chicken and cook for 10 minutes. Now add the passatta, yogurt (and water to your own gravy level) and simmer until the chicken is cooked. Finally add the vinegar, the jaggery and the salt to taste. Definitely vindaloo strength. Mucho happiness Now am I much mistaken, or is it just a short time ago that you were asking "How would I go about cooking a curry"? Link to comment Share on other sites More sharing options...
BOF Posted February 24, 2011 Moderator Share Posted February 24, 2011 It was I plunged head first into it Made a few from recipes and then figured I'd see what I could do. I'm looking at the starter & desserts now. Soups & kulfis next. Then it'll be house parties and the works Link to comment Share on other sites More sharing options...
peterms Posted February 24, 2011 Share Posted February 24, 2011 It was I plunged head first into it Made a few from recipes and then figured I'd see what I could do. I'm looking at the starter & desserts now. Soups & kulfis next. Then it'll be house parties and the works I expect my invitation is in the post. I'm in Dublin on Monday. :winkold: Link to comment Share on other sites More sharing options...
PompeyVillan Posted February 26, 2011 Share Posted February 26, 2011 New curry book delivered today The Curry Secret Anyone got it? It promises to get a 'restaurant' style curry. Link to comment Share on other sites More sharing options...
BOF Posted February 26, 2011 Moderator Share Posted February 26, 2011 Anyone got it? It promises to get a 'restaurant' style curry. I'm trying to avoid the generic restaurant type curry and go for the stuff Indians themselves actually eat IRL. Link to comment Share on other sites More sharing options...
PompeyVillan Posted February 26, 2011 Share Posted February 26, 2011 Anyone got it? It promises to get a 'restaurant' style curry. I'm trying to avoid the generic restaurant type curry and go for the stuff Indians themselves actually eat IRL. It's an entirely different type of food granted, but it's bloody good. I can't get the hang of the more traditional recipes, the ones I've tried have lacked flavour. Link to comment Share on other sites More sharing options...
Ryan. Posted February 26, 2011 Share Posted February 26, 2011 Not wanting to blow my own trumpet but it's got to the point now where I'd rather make my own curry than eat out. Saying that I'm going out for an Indian tonight Anybody used cloves in a curry? beware, it's a very strong flavour :nod: Link to comment Share on other sites More sharing options...
BOF Posted February 26, 2011 Moderator Share Posted February 26, 2011 Anybody used cloves in a curry? Absolutely. Probably more often than not, actually. I grind them to a powder to get the full flavour. Link to comment Share on other sites More sharing options...
BOF Posted February 28, 2011 Moderator Share Posted February 28, 2011 Red pepper, ginger & fennel soup for tonight. Also includes cumin, turmeric, cayenne, chopped onion, chopped potato, single cream & chicken stock. All blended smooth. On fresh batch bread. Yum. Link to comment Share on other sites More sharing options...
jonno_2004 Posted February 28, 2011 Share Posted February 28, 2011 Roast chicken tonight, will last me for a good few days. Link to comment Share on other sites More sharing options...
BOF Posted February 28, 2011 Moderator Share Posted February 28, 2011 Don't forget to make stock from the carcass and have whopper soups for the next week. Link to comment Share on other sites More sharing options...
sparey16 Posted February 28, 2011 Share Posted February 28, 2011 proper student dinner tonight, chips, fish fingers and a few chicken nuggets - all in the oven as we speak I really cant be arsed tonight haha Link to comment Share on other sites More sharing options...
jonno_2004 Posted February 28, 2011 Share Posted February 28, 2011 Don't forget to make stock from the carcass and have whopper soups for the next week.Sounds nice, never thought to do that. Link to comment Share on other sites More sharing options...
rjw63 Posted February 28, 2011 Share Posted February 28, 2011 Don't forget to make stock from the carcass and have whopper soups for the next week.Sounds nice, never thought to do that. I used to boil the chicken carcass in milk, then use that to make a chicken and pasta soup Very nice (and easy) Link to comment Share on other sites More sharing options...
cheltenham_villa Posted February 28, 2011 Share Posted February 28, 2011 Don't forget to make stock from the carcass and have whopper soups for the next week.Sounds nice, never thought to do that. I used to boil the chicken carcass in milk, then use that to make a chicken and pasta soup Very nice (and easy) go on Link to comment Share on other sites More sharing options...
rjw63 Posted February 28, 2011 Share Posted February 28, 2011 Don't forget to make stock from the carcass and have whopper soups for the next week.Sounds nice, never thought to do that. I used to boil the chicken carcass in milk, then use that to make a chicken and pasta soup Very nice (and easy) go on Put all the chicken bones in a large pan with one big chopped onion, a few crushed garlic cloves, a cinnamon stick and half a dozen cloves. Bring to the boil and simmer for an hour. Strain through a sieve. Heat through and add cornflour to thicken. Add pre cooked pasta twirls or shells, some pieces of chicken and salt and pepper Link to comment Share on other sites More sharing options...
rjw63 Posted March 11, 2011 Share Posted March 11, 2011 It's chilli-con-ringburner tonight! Link to comment Share on other sites More sharing options...
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