PH Cooking Competition - Curry
Discussion
Well the cooking competitions were always about setting a theme/ingredient rather than prescribing a specific dish to cook so I went a bit left field because I expected the thread to be flooded with pictures of vats of molten brown bottom-melter Don't be fooled with mine though, it was plenty hot enough (for me anyway). The nice thing was that the mango balanced the curry and the chillies, and it wasn't so 'blow your head off' hot that you couldn't taste the fish.
One consideration for me thinking about the topic of "curry" was whether to go traditional or modern. Still not decided.
But... anyone see Cyrus Todiwala making samosas on TV last night? Revelation! So quick and simple compared to the way most people show you/do it/teach you at catering college!
But... anyone see Cyrus Todiwala making samosas on TV last night? Revelation! So quick and simple compared to the way most people show you/do it/teach you at catering college!
mattdaniels said:
It's only a year old too £100 worth of Le Creuset's finest apparently doesn't like finishing dishes off under the grill and the rim has started to delaminate. Oops.
Cheers everyone
Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.
The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.
Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.
The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.
mattdaniels said:
It's only a year old too £100 worth of Le Creuset's finest apparently doesn't like finishing dishes off under the grill and the rim has started to delaminate. Oops.
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