Photo of your dinner (vol 2)

[calibrax]

Made ribs once again. God, I love ribs!

[21TonyK]

Mushroom tortellini with beef consommé

and whats left of and old favourite, monkfish with saffron, capers and cream

[Tickle]

Following from last weeks curry night...

South Indian garlic chilli Poussin tikka, with sag aloo. Cooked on a thing I doodled on Monday lunchtime and knocked together this morning.

Edited by Tickle on Saturday 25th July 23:23

[NordicCrankShaft]

Been out and checked the crab pots this morning with the wifes grandfather and managed this little lot, even a few lobster which was a surprise!

So we've cooked them all off and are having a bit of a family get together later!

[anonymous-user]

NordicCrankShaft said:

Been out and checked the crab pots this morning with the wifes grandfather and managed this little lot, even a few lobster which was a surprise!

So we've cooked them all off and are having a bit of a family get together later!

fking awesome.

[miniman]

Bit of Lamb for later, food miles: 0.75

[SHutchinson]

Tickle said:

Following from last weeks curry night...

South Indian garlic chilli Poussin tikka, with sag aloo. Cooked on a thing I doodled on Monday lunchtime and knocked together this morning.

Edited by Tickle on Saturday 25th July 23:23

That looks delicious and I bet it tasted all the better because of the shed engineering! Top work man.

[miniman]

Tickle said:

Almost perfect. Posing them into YMCA would have been perfect

[Tickle]

SHutchinson said:

That looks delicious and I bet it tasted all the better because of the shed engineering! Top work man.

Cheers,

Shed engineering plus cooking stuff... of course it tasted better

The hardest part was trying to find four poussins, a new local Booths came to the rescue.

miniman said:

Tickle said:

Almost perfect. Posing them into YMCA would have been perfect

Haha, I thought that too... I was trying to think of some sort of boyband joke last night when I posted but too much red had gone down at the time!

[Tickle]

miniman said:

Bit of Lamb for later, food miles: 0.75

I like that

[illmonkey]

A warming roast for a cold Sunday.

[Blown2CV]

illmonkey said:

A warming roast for a cold Sunday.

could do with some gravy!!

[illmonkey]

Ha. gravy was added, but I have lashings of the stuff, so you'd just see everything covered.

[Pferdestarke]

Some great posts above. Especially the chicken contraption and the crab pots.

Here's a few of mine from the last couple of days.














The steak above is a goose skirt cut from the flank. I'll have it tomorrow so will post up the finished article then.

[craigjm]

Pferdestarke said:

What is that? looks like a pannacotta dessert with chilli???

[calibrax]

craigjm said:

What is that? looks like a pannacotta dessert with chilli???

Look closer, seems to be a bun with crispy pork I think?

[cheechm]

Looks kind of like char siu bao.

[Pferdestarke]

Yes. My take on the increasingly popular pork bun. They're not the correct bun in shape but are in taste. Braised pork belly with soy, ginger, chilli and garlic, with peanuts, chilli and grated jaggery. Really tasty, sweet, salty and hot.

[BigJonMcQuimm]

Tickle said:

Following from last weeks curry night...

South Indian garlic chilli Poussin tikka, with sag aloo. Cooked on a thing I doodled on Monday lunchtime and knocked together this morning.

Edited by Tickle on Saturday 25th July 23:23

That looks amazing. Do you have a link to the recipes?

[Tickle]

BigJonMcQuimm said:

That looks amazing. Do you have a link to the recipes?

Thank you,

The recipe was out of BIR (British Indian Restaurant) E-books they are fantastic and cheap (http://bircurries.co.uk/EBook%20-%20An%20Introduction%20to%20BIR%20Curries.html)

Recipe is on this link too after doing a quick search (http://www.greatcurryrecipes.net/2012/01/19/how-to-make-chicken-chilli-garlic-an-indian-restaurant-favourite/) for free

The tandoori paste for the poussins was along the lines of this (http://www.curry-recipes.co.uk/curry/index.php?topic=2896.0) however I used one out of the E-book (slightly different).

The BIR books are worth it though if you like curries. Make a load of base gravy and freeze in takeaway containers ready to use when you want.

Edited to add - The sag aloo was also from the E-book but very easy to make. I slightly modified it though, I parboiled the potatoes in stock and turmeric then roasted them under the poussins, finally mixing in base gravy and spinach.

Edited by Tickle on Monday 27th July 13:02