Photo of your dinner (vol 2)
Discussion
Anyone see the blue cheese infused steak on masterchef last night?
If only I had a sous vied
Pferd perhaps one for you
Been skint with xmas recently so only been eating freezer food.
I did make a home made curry sauce the other weekend though.
Although the presentation wasn't quite how I planned it.
Chicken curry with curried cauliflower and cauliflower puree.
If only I had a sous vied
Pferd perhaps one for you
Been skint with xmas recently so only been eating freezer food.
I did make a home made curry sauce the other weekend though.
Although the presentation wasn't quite how I planned it.
Chicken curry with curried cauliflower and cauliflower puree.
calibrax said:
Blown2CV said:
someone on facebook has just posted a picture of a roast ham that they say took their wife 3 days to make. WTF? Wholly unnecessary if true!
Not if that includes curing it?desolate said:
Pferdestarke said:
I bet she didn't cure it herself.
Ask her for us.
One day researching receipes, one day writing a list of ingredients and researching the butcher, one day to think "fAsk her for us.
k it" and go to TESCO.3 Days.
South Indian Coconut Chicken Curry (recipe from Jamie Oliver's Happy Days with the Naked Chef - 2002)
Recipe
5 tablespoons vegetable oil
2 teaspoons black mustard seeds (or 1 tsp mustard powder)
1 teaspoon fenugreek seeds (I omit these, as I detest them)
3 fresh green chillies, seeded and thinly sliced
1 handful of curry leaves (Makes the dish)
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped (or one large can tomatoes)
1 14 oz can coconut milk
4 chicken breasts, sliced into 1/2 inch strips (I used thigh)
1 tablespoon coriander seeds, crushed
salt
Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 wine glass of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Stir-fry the chicken strips and coriander seeds until lightly colored, then add your sauce and simmer for 10 minutes.
Serve with steamed basmati rice.
Delicious.
Recipe
5 tablespoons vegetable oil
2 teaspoons black mustard seeds (or 1 tsp mustard powder)
1 teaspoon fenugreek seeds (I omit these, as I detest them)
3 fresh green chillies, seeded and thinly sliced
1 handful of curry leaves (Makes the dish)
2 thumb-sized pieces of fresh ginger, peeled and coarsely grated
3 onions, peeled and chopped
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped (or one large can tomatoes)
1 14 oz can coconut milk
4 chicken breasts, sliced into 1/2 inch strips (I used thigh)
1 tablespoon coriander seeds, crushed
salt
Heat the oil in a pan, and when hot add the mustard seeds. Wait for them to pop, then add the fenugreek seeds, fresh green chillies, curry leaves and ginger. Stir and fry for a few minutes. Using a food processor, chop the onions and add to the same pan. Continue to cook for 5 minutes until the onion is light brown and soft, then add the chili powder and turmeric. Using the same food processor, pulse the tomatoes and add these to the pan. Cook for a couple of minutes, then add 1 wine glass of water and the coconut milk. Simmer for about 5 minutes until it has the consistency of double cream, then season carefully with salt.
Stir-fry the chicken strips and coriander seeds until lightly colored, then add your sauce and simmer for 10 minutes.
Serve with steamed basmati rice.
Delicious.
TIGA84 said:
illmonkey said:
Steak again, thinner, so I've over cooked it, although probably good for some of you!
A happy medium between that and your usual "lightly warmed" and you're bang on. IMO of course...... 
Grouse. Stuffed with sausage meat and other good things, wrapped in Pancetta. Proper double cooked chips. Courgette with garlic and tarragon. Cabbage wedges. Grouse stock jus, made with the carcasses, Garlic, Shallotts, Chillies, Red Peppers and reduced to almost nothing. Lots of effort - thankfully it was very, VERY tasty!
Grouse Ballotine, wrapped in Pancetta and stuffed with sausage meat with "rustic" chips, wedges of cabbage and garlic/tarragon courgette slices.
Edited by Don on Sunday 21st December 22:46
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