Photo of your dinner (Vol 3)
Discussion
21TonyK said:
craigjm said:
I've started to get into Keemas a bit lately, not the greatest looking dishes but can really get some flavour in them. Recipe?Couple of tablespoons each of black onion seeds and black mustard seeds and a handful of curry leaves into some hot oil until they pop. Add 1kg onions rough chopped and sweat down with inch of so of chopped ginger. I then add in 5-6 chopped chillis half way through and then 10 cloves of garlic crushed as the onions are soft. Then I add in my curry spices.... cumin, coriander, chilli, turmeric, cinnamon stick, black cardamom, cloves salt, black pepper and fenugreek. Cook it off and then add Two tins of chopped tomatoes and half a litre of chicken stock. Let it all cook away on simmer for about 90 minutes
In the meantime cook and assortment of dal. I use toor, yellow mung, chana and masoor dal. Cook them down until they pretty much a mash
Fry off a kilo of chicken mince with some salt and pepper and tomato purée until it’s sealed
Blitz the curry sauce In a blender including the whole spices until you have a smooth sauce. Bring it back to the heat and add in the meat and the dal, add in a can of chickpeas and a can of kala chana and 800g of pulped spinach. Bring it all back to the boil then down to simmer. Check the spicing and make it how you like and then leave to simmer for an hour or two.
Edited by craigjm on Monday 3rd May 20:13
craigjm said:
21TonyK said:
craigjm said:
I've started to get into Keemas a bit lately, not the greatest looking dishes but can really get some flavour in them. Recipe?Couple of tablespoons each of black onion seeds and black mustard seeds and a handful of curry leaves into some hot oil until they pop. Add 1kg onions rough chopped and sweat down with inch of so of chopped ginger. I then add in 5-6 chopped chillis half way through and then 10 cloves of garlic crushed as the onions are soft. Then I add in my curry spices.... cumin, coriander, chilli, turmeric, cinnamon stick, black cardamom, cloves salt, black pepper and fenugreek. Cook it off and then add Two tins of chopped tomatoes and half a litre of chicken stock. Let it all cook away on simmer for about 90 minutes
In the meantime cook and assortment of dal. I use toor, yellow mung, chana and masoor dal. Cook them down until they pretty much a mash
Fry off a kilo of chicken mince with some salt and pepper and tomato purée until it’s sealed
Blitz the curry sauce In a blender including the whole spices until you have a smooth sauce. Bring it back to the heat and add in the meat and the dal, add in a can of chickpeas and a can of kala chana and 800g of pulped spinach. Bring it all back to the boil then down to simmer. Check the spicing and make it how you like and then leave to simmer for an hour or two.
Edited by craigjm on Monday 3rd May 20:13
I also need to re-stock my larder!
ApOrbital said:
HM-2 said:
Calzone, round 2. Much better this time around- gave more thought to fillings and another couple of days of cold fermenting did wonders.
That looks bang on going to make my own now Edited by HM-2 on Thursday 22 April 11:35
That particular one was a bit Spanish inspired with some paprika marinaded chicken, fresh chillies, chorizo, Serrano ham, fresh oregano and Manchego cheese instead of parmesan.
21TonyK said:
Thats a whole league above my Keema. I may need to reassess!
I also need to re-stock my larder!
Ha. Works well with lamb or beef keema too. The base curry sauce is not far off a British Indian restaurant base sauce to be fair so the basic recipe can be used for lots of variations. I also make that base sauce and dal and then add in chicken that I’ve fried off and pineapple to make a nice dansak. Need to add in a good slug of lemon juice as the souring agent I also need to re-stock my larder!
anonymous said:
[redacted]
The black seeds need to be cooked at a higher temperature which is why you cook them at the start. Oil (I use coconut) nice and hot, seeds in "five seconds dancing" chuck your fresh curry leaf in and turn down the heat. Your whole kitchen should now smell like popcorn.You can't cook all those ingredients at the same temperature without either over or under cooking some of them.
Can't help with the concept of chicken mince mind.
Burwood said:
The pic is over exposed. No blood. I don't like rare steak and this was very much medium rare
probs not a question of blood but meat juices. The meat needs a fairly long rest after searing and before wrapping, in order to minimise soggy bottom syndrome. No biggie as tbh i actually quite like some of the pastry to sog a bit, but some people whine about it... There are few things more satisfying cookery wise than knocking out a decent welly so yea nice one!
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