Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: chewytikka on March 17, 2011, 01:49 PM
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watch it here Madras Sauce (https://vimeo.com/21109113)
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Hi Chewytikka
What a great video :)
2 quick questions (well 1 more of an observation) if I may please?
1) The tomato pur
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Hi Chewytikka
What a great video :)
2 quick questions (well 1 more of an observation) if I may please?
1) The tomato pur
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Hi chewy what base are you using and the onion and green pepper are they both finely chopped. The ginger and garlic paste what ratio is it.
Thanks.
Excellent video by the way.
And what mixed powder are you using as well.
Sorry about all the questions.
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Hi chewy what base are you using and the onion and green pepper are they both finely chopped. The ginger and garlic paste what ratio is it.
Thanks.
Excellent video by the way.
And what mixed powder are you using as well.
Sorry about all the questions.
Hi Unclefrank
Thanks for your feedback ;)
My base is here
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55842#new (http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg55842#new)
or here for a quicker version:-
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0)
Yes, I always make a tub up, of finely chopped onion and green capsicum (salted)
when I'm currying, as it goes into lots of dishes.
G&G paste 50/50 +salt+oil
Mixed powder here:
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.msg55546#msg55546 (http://www.curry-recipes.co.uk/curry/index.php?topic=5606.msg55546#msg55546)
Cheers
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goodvid chewytikka and thanks for sharing.
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Thanks alot for that chewy.
CHEERS.
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Hi Chewy,
Could you tell me how to make up a tub of onion and green peppers, what quantites are involved and are there any other ingredients that go into it? How do you store it?
I can't wait to try this recipe out!
TBD
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Hi Chewy,
Could you tell me how to make up a tub of onion and green peppers, what quantites are involved and are there any other ingredients that go into it? How do you store it?
I can't wait to try this recipe out!
TBD
Hi TBD
Just finely chop an onion and a quarter of a green capsicum, mix together and add a tsp of salt. Put in an airtight tub, it will last a couple of days in the fridge.
Watch a professional chopper here:- ;)
"http://www.youtube.com/embed/TwGBt3V0yvc"
Cheers.
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Hi Chewy,
Tried this sauce today with your base curry - WoW, spot on with a takeaway Madras round my way! (Newcastle) ;D
Excellent work!
TBD
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Hi Chewy,
Tried this sauce today with your base curry - WoW, spot on with a takeaway Madras round my way! (Newcastle) ;D
Excellent work!
TBD
Hi TBD
Glad you tried it and had a result ;D
Next time chuck some chicken in, at the 2 minute mark...yum ;)
cheers chewy
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Hi Chewy,
Your watered down tomato puree looked orangy in colour - not sure if that is just the video. How much water do you use to dilute the puree?
Fantastic video - Can't wait to try, just need a new sieve and some Kashmiri Chilli Powder!
By the way, where did you get your pan. I am after a similar one.
Cheers
Mads
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Hi Chewy,
Your watered down tomato puree looked orangy in colour - not sure if that is just the video. How much water do you use to dilute the puree?
Fantastic video - Can't wait to try, just need a new sieve and some Kashmiri Chilli Powder!
By the way, where did you get your pan. I am after a similar one.
Cheers
Mads
Hi madstwatter
Thanks, glad you liked the Vid!
Add enough water to the tomato puree to make it like a thick tomato juice,
try a 3 to 1 ratio. (I'ts not that critical as long as its a runny liquid)
My well hammered favourite pan! Had it for years!
10inch/24cm Ally, You can get these at asian supermarkets, they retail at
under a tenner or you can get them online, but more expensive.
There's a thread here -
http://www.curry-recipes.co.uk/curry/index.php?topic=5632.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5632.0)
Cheers
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Hi Chewy,
I made a Madras with your 3 Hour base and was very impressed. In fact, it was probably the best I have ever made. I think the sieving of the base, Kashmiri Chilli Powder and cooking on a high temperature with the lid on for the last 30 seconds until the oil separates made the most difference from my previous efforts.
I still think there is a slight taste difference to my favourite BIR but the more I think about it the more I think that the missing taste may be down to the cooking of chicken bones in the base. I'll add some homemade chicken stock to my next batch as I am sure it will give me an indication whether this is worth pursuing.
Many thanks for the recipes, btw do you have a particular precooked chicken method?
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Hi Chewy,
I made a Madras with your 3 Hour base and was very impressed. In fact, it was probably the best I have ever made. I think the sieving of the base, Kashmiri Chilli Powder and cooking on a high temperature with the lid on for the last 30 seconds until the oil separates made the most difference from my previous efforts.
I still think there is a slight taste difference to my favourite BIR but the more I think about it the more I think that the missing taste may be down to the cooking of chicken bones in the base. I'll add some homemade chicken stock to my next batch as I am sure it will give me an indication whether this is worth pursuing.
Many thanks for the recipes, btw do you have a particular precooked chicken method?
Hi Mads
Glad you gave the recipes a try, I think if you keep at it, you should produce better than your favourite BIR.
The thing is about Madras and BIR cooking in general, if you went to ten restaurants in your area and ordered Madras, they would all probably be similar, but no two would be identical, in taste or even Chilli strength. Unlike if you opened a tin of Heinz tomato soup or a can of Coca-Cola, you would be confident to get the same taste every time.
There simply is no "absolute" recipe in BIR cooking.
The curry base is easily flavoured and changed with any kind of stock or flavour enhancer, after all it is only "onion water"
e.g. put a couple of Indian bay leaves and a cinnamon stick in it, on the final boil/simmer, say 20 minutes and those two Indian
flavours will shine through, in the finished sauce.
On precooking Chicken
I prefer Roast Chicken most of the time or Breast baked in foil
just seasoned with salt and pepper
Cheers and have fun ;)
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Yes, you are bang on about that. I have eaten a Madras in every BIR in my town (about 15 Restaurants and T/As) and there has been big differences in each dish. Your recipe for me was much, much better than the vast majority already and with more practise I think I can make it even better.
I have always chopped and changed bases and cooking methods but now I intend to use this and improve my cooking techniques.
Thanks again
Nick
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Hi Mads i made a base sauce here http://www.curry-recipes.co.uk/curry/index.php?topic=5674.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5674.0)
using an ASDA ready cooked whole chicken and i must admit it did make a difference when i made a madras or jalfrezi recipe.
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Hi Chewy.
I made your madras using your base sauce, and madras recipe and it was delicious, so I polished off the madras I had intended freezing ;D
This is the first time I've made a madras from start to finish, there are lots of things that I need to practice and learn, but that just takes time.
Thank you :)
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Hi Chewy.
I made your madras using your base sauce, and madras recipe and it was delicious, so I polished off the madras I had intended freezing ;D
This is the first time I've made a madras from start to finish, there are lots of things that I need to practice and learn, but that just takes time.
Thank you :)
Hi tc
Glad you had a result, first time of trying. practice makes perfect, as they say. ;)
I cooked my simple Chicken Curry Madras Hot, late last night.
Which is basically my Pudina Murgh recipe, tweaked with extra chilli and no mint.
You may want to give this one a go, as its really very tasty.
http://www.curry-recipes.co.uk/curry/index.php?topic=5902.msg58246#msg58246 (http://www.curry-recipes.co.uk/curry/index.php?topic=5902.msg58246#msg58246)
cheers Chewy
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Hey Chewy.
I've just watched your mint chicken video, and your right fella, it does look very tasty. So you won't be surprised to know, I'll be giving this one ago in the week, and will let you know how I get one.
It's gonna sound daft, but if like me, I find someone/product I like and can trust I'll always go back to it, and as I've always had good personal results from your recipe's Chewy, I'll always try the recipes you've rated, they may not turn out as BIR but as as you said practice makes perfect ;)
Cheers.
tc
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Hey Chewy.
I've just watched your mint chicken video, and your right fella, it does look very tasty. So you won't be surprised to know, I'll be giving this one ago in the week, and will let you know how I get one.
It's gonna sound daft, but if like me, I find someone/product I like and can trust I'll always go back to it, and as I've always had good personal results from your recipe's Chewy, I'll always try the recipes you've rated, they may not turn out as BIR but as as you said practice makes perfect ;)
Cheers.
tc
Hi tc
Thanks for the kind words and keep on currying mate
You might even end up doing better than BIR.
cheers Chewy
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Hi Chewy,
Just watched this again (for probably the 200th time) I can't get enough of it, absolutely brilliant, clear videoing.
I'm going on a bit of a 'Madras' quest this coming week, as I'm off work. My local TA's Madras is to die for. It's tangy, spicy, smooth and not too oily but, there is a flavour that keeps coming through that has eluded me. I made CWG bhajis last night but in the absence of aniseed, I used fennel seeds instead and BOOM, there it was. The taste that I keep getting a hint of in my local TA's madras, was present in CWG's bhajis.
Chewy, have you ever heard of ground fennel seeds going into a madras?
It also has a hint of mulligatawny to it, which I believe could come from tamarind? I have tried the Maggi tamarina sauce in the madras but it just doesn't do it for me. I've also added Worcestershire sauce like in your recipe, again, I didn't quite get the tang that I'm after?
My TA owner is a smashing bloke but he will simply just not give anything away. There are 7 Indian TA's on our main road, so I can understanding him not giving too much away. It's hard enough competing with the others without losing custom by giving away his secrets.
Any thoughts mate?
Ray :)
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Maybe a dozen or so of us should send you a tenner and you buy, freeze and then post to us a Madras in a leak-proof container; we then try to identify what is/are the secret ingredient/s. My wife is pretty good at this, so I will let her try a little of mine !
** Phil.
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Maybe a dozen or so of us should send you a tenner and you buy, freeze and then post to us a Madras in a leak-proof container; we then try to identify what is/are the secret ingredient/s. My wife is pretty good at this, so I will let her try a little of mine !
** Phil.
Bloody hell Phil, it won't cost you a tenner, this isn't the 'sarf' ya know ;)
1 portion of pilau rice, 1 portion of Madras sauce, 1 portion of Lamb tikka, 1 portion of Chicken tikka, 1 Tandoori chicken leg, 2 seekh kebabs, and a portion of salad.....Otherwise known as...The Seven stars Mixed grille...7.50GBP.....Cheap at twice the price..!
Ray :)
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Hi Ray
That's a bit spooky, I'm sitting here with a full Madras Hit.
Bloody lovely, chilli burn mouth,sweaty head, tear-ducts bulging and that familiar tangy after taste.
Never heard of fennel being used, but worth a try if you like that flavour.
Hardly anybody in my road is using Worcestershire anymore.
You could try, if you haven't already, half a teaspoon of freshly ground black pepper corns,
that always adds something and leaves a nice after taste to my Vindaloo.
"Madras Week" now there's a theme. ;D
cheers Chewy
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Hi Ray,
Some months ago I put some fennel seeds in the oil when I started cooking a madras type curry.
I usually cook boiled plain basmati rice and since I like the taste of fennel in pilau rice I figured I'd try some in my curry rather than the rice. It does kind of work but the flavour from those seeds after they've been fried with the g&g is stronger than I would have expected. I would say for a hint of fennel flavour don't use more that a quarter teaspoon in your curry. Let us know if you try it. I've also noticed a fennel seed or 2 in madras sauces from some TAs.
Cheers,
Paul
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Bloody hell Phil, it won't cost you a tenner, this isn't the 'sarf' ya know ;)
1 portion of pilau rice, 1 portion of Madras sauce, 1 portion of Lamb tikka, 1 portion of Chicken tikka, 1 Tandoori chicken leg, 2 seekh kebabs, and a portion of salad.....Otherwise known as...The Seven stars Mixed grille...7.50GBP.....Cheap at twice the price..!
Jeez, I'm putting our house on the market this afternoon and moving "oop north" -- at those prices, not even SWMBO would complain if I said I wanted a takeaway every day !
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Hi Paul,
I've also noticed a fennel seed or 2 in madras sauces from some TAs.
Now that is interesting. I can't say that I've actually seen the fennel seeds in the madras from my local TA but I have seen what I would describe as the 'husk' of some type of whole seed. Not much, just one or two and to be honest, I didn't really associate it with fennel!
The Madras really is a strange flavour and probably the most varied across BIR land. Tangy, sweet, sometimes coconutty, and now, sometimes aniseedy. It should be the easiest curry to crack and yet, it's so easy to get it wrong.
Chewy, after my post to you last night, I quickly defrosted some base and knocked up a chicken Madras using my base and spice mix but used your method and gotta say, it was awesome, even at 23:15 night. I didn't risk going with the fennel seed, just incase I cocked it up but I will definitely give it a try this week.
Ray :)
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i put fennel seeds in a lot of my curries.i enjoy the taste. put em in my pakoras too.
too many will overpower the dish though so its trial and error
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Thinking about it I wouldn't go for more than a finger and thumb pinch of fennel seeds in a madras.
I remember a video (from CBM, Mick) I think, where the chef kept a pepper pot filled with ground up star anise.
He sprinkled on a little of this near the end of cooking a curry.
I'm sure little touches like this can really give your curries an extra dimension.
Paul
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Thinking about it I wouldn't go for more than a finger and thumb pinch of fennel seeds in a madras.
I remember a video (from CBM, Mick) I think, where the chef kept a pepper pot filled with ground up star anise.
He sprinkled on a little of this near the end of cooking a curry.
I'm sure little touches like this can really give your curries an extra dimension.
Paul
Replicating a true BIR madras is something that still eludes me.I can't put my finger on it but there's definitely something that gives it a delicious flavour.When I had my takeaway lesson the chef made it look so easy but I still can't crack it.On examining a recent takeaway madras I did indeed find a small whole star anise,not sure how it was done but it was really soft and chewy;not hard and brittle as it normally is.
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So, it seems some TA's at least do get a hint of aniseed flavour in a madras, beit fennel seeds, star anise or, dare I say, Asian Bay?
Crushed Star Anise, mmm not thought of that one, worth a go I guess.
Ray :)
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So, it seems some TA's at least do get a hint of aniseed flavour in a madras, beit fennel seeds, star anise or, dare I say, Asian Bay?
Do you detect aniseed in Asian Bay, Ray ? I use it in pulao rice, but I have to admit I've never detected any trace of anise-like flavour in it. But it may be masked, I suppose, because I also use star anise and fennel, amongst other non-aniseedy spices (faux cinnamon, cloves, kala jeera, ..).
** Phil.
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Great video ChewyTikka, very clear and I like the way you make it seem so easy to do. Great work! I'm inspired to try this recipe out. Thanks! :)
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Hi Phil,
To be honest, I have never tried Asian Bay, it seems to be very difficult to get hold of around here, which is remarkable when you consider some of the very obscure items that I see at my local Asian supermarket, which by the way, is as big as an Aldi or Lidl.
I have seen reports on here that it does impart a slight aniseed flavour to a dish but I wouldn't know.
Ray :)
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Hi Ray
Just came in starving, been in three BIR kitchens tonight and apart
from a bit Hariyali Tikka, I thought I'd save myself to try a Madras a la Fennel when I got home.
So in went half a tsp of Fennel seeds with the my usual Madras tarka, followed by
precooked Chicken thigh meat.
Result: The Fennel totally kicked the shit out of the Madras. :o
But in saying that, I can see where your coming from with the flavour.
I would recommend you use the smallest amount, like half a pinch or something
and it could well be what your looking for.
I still scoffed the lot, a bit too much Fennel's not going to put me off. ;D
Cheers Chewy
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Hahaha, brilliant Chewy and many many thanks for trying it.
I remember a video (from CBM, Mick) I think, where the chef kept a pepper pot filled with ground up star anise.
He sprinkled on a little of this near the end of cooking a curry.
I'm wondering if Pauls account could be more like what I'm looking for, either way, just a tiny amount is what I believe should be required.
Ray :)
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You could try, if you haven't already, half a teaspoon of freshly ground black pepper corns,
Most Restaurant and Takeaway menus around here stress black pepper as one of the distinguishing flavours of Madras, along with tomato puree and lemon juice, so that idea sits well with me.
Thanks for the Vid mate, good stuff
Gary
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Thanks Mate, tried this tonight - very close to my benchmark for a Madras in terms of flavour I must say :)
The heat and the tang were spot on.
gary
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Thanks Mate, tried this tonight - very close to my benchmark for a Madras in terms of flavour I must say :)
The heat and the tang were spot on.
gary
Hi Gary
Thanks for the thumbs up ;D
Glad you had a result, did you add black pepper, to get close to your local restaurants?
Same sauce for my Vindaloo, but I double up on the chilli, a good pinch of black pepper and a slug of white vinegar.
Usually hits the spot. :'(
cheers chewy
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Yes, a level teaspoon of ready-ground black pepper.
The Worcestershire sauce works rally well for me, I've seen it in a few kitchens and wondered what it could be used for.
Thanks again for sharing your efforts,
Gary
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Hi Gary
Magic ;D
Good to know, there's still restaurant's making old school Madras ;D
Curious, but what region, as I only have North East knowledge.
cheers Chewy
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Hi Chewy,
North-west England, North East Lancs to be precise - betwixt Blackburn and Bradford (roughly)
Eating curries since mid eighties, making since early nineties :)
Gary
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Could anyone advice on how easiest to add chicken or uncooked prawns with this? I usually do CA's recipes as you cook the chicken as part of the recipe which I find convenient. I know some people boil the chicken etc to pre cook but could I do as CA usually does and seal the chicken at the start and then add the garlic, ginger etc and continue as normal?
If not what method do you recommend chewy?
Also chewwy how much weight wise would you recommend for this recipe?
Can you substitute lemon dressing with say 2 tsp of lemon juice?
How much is a portion of curry base? 300ml?
Thanks
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Could anyone advice on how easiest to add chicken or uncooked prawns with this? I usually do CA's recipes as you cook the chicken as part of the recipe which I find convenient. I know some people boil the chicken etc to pre cook but could I do as CA usually does and seal the chicken at the start and then add the garlic, ginger etc and continue as normal?
If not what method do you recommend chewy?
Also chewwy how much weight wise would you recommend for this recipe?
Can you substitute lemon dressing with say 2 tsp of lemon juice?
How much is a portion of curry base? 300ml?
Thanks
Hi Boyo
Restaurants use precooked Chicken for speed, you can use fresh, but this style
of fast cooking can make the Chicken a bit tough and processed tasting.
Just precook you Chicken anyway you usually do then add it too the sauce and heat through.
Lemon juice is good and 300ml is ok for one portion. One Chicken breast is a good portion.
I simply precook my chicken by Fry/Poaching it with onion, Salt, Tumeric and Bengali wholes spices.
Medium to Low heat for 20mins.
It stays moist and succulent which ever curry I make with it.
My Chicken Madras recipe is here
http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610 (http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610)
cheers Chewy
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Could anyone advice on how easiest to add chicken or uncooked prawns with this? I usually do CA's recipes as you cook the chicken as part of the recipe which I find convenient. I know some people boil the chicken etc to pre cook but could I do as CA usually does and seal the chicken at the start and then add the garlic, ginger etc and continue as normal?
If not what method do you recommend chewy?
Also chewwy how much weight wise would you recommend for this recipe?
Can you substitute lemon dressing with say 2 tsp of lemon juice?
How much is a portion of curry base? 300ml?
Thanks
Hi Boyo
Restaurants use precooked Chicken for speed, you can use fresh, but this style
of fast cooking can make the Chicken a bit tough and processed tasting.
Just precook you Chicken anyway you usually do then add it too the sauce and heat through.
Lemon juice is good and 300ml is ok for one portion. One Chicken breast is a good portion.
I simply precook my chicken by Fry/Poaching it with onion, Salt, Tumeric and Bengali wholes spices.
Medium to Low heat for 20mins.
It stays moist and succulent which ever curry I make with it.
My Chicken Madras recipe is here
http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610 (http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610)
cheers Chewy
So how many would you say this recipe serves? Also do you have a link to your method for pre cooking your chicken? I understand the principle but not really boiled it before so a guide would be great for first time.
Thanks
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Hi BMB,
Here is a link to a pre-cooked chicken recipe:
http://www.curry-recipes.co.uk/curry/index.php?topic=7611.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7611.0)
I'm guilty of cooking curries with fresh raw chicken and it does come out tough and dry sometimes.
I find that pre-cooked chicken (especially when it has been gently fried, not just poached) is usually more juicy and tender in the finished dish and the flavours from the cooked chicken add to the layers of flavour.
Cheers,
Paul
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I'm guilty of cooking curries with fresh raw chicken and it does come out tough and dry sometimes.
I find that pre-cooked chicken (especially when it has been gently fried, not just poached) is usually more juicy and tender in the finished dish and the flavours from the cooked chicken add to the layers of flavour
All of those observations resonate. With SWMBO safely away on a study weekend, I set out last night to burn my spices and g/g paste in a manner of which even Az would have approved. But I was desperately short of time, had no pre-cooked chicken, and so decided to pre-cook it as a part of the overall preparation of the dish. Hot oil, turmeric, chicken, good toss around, wait until it is sealed then in with the curry powder, Kashmiri & Degghi mirch, cumin, fenugreek and tomato puree, finally (when I dare wait not a moment longer) a ladle of base, then another, and so on until ready. Oh, and salt : left that a bit late, and found it tasted awful without. But it was no great success. Edible, definitely; moreish, even (I ate up the remaining sauce with chappati -- always a good sign), but definitely not la creme de la creme. And the chicken was tough and (relatively) tasteless, despite being free-range breast. Ah well, back to the tried and tested methods next time !
A(n) (after)thought : is it possible that pre-cooking in BIR cuisine serves the same role as "resting" when roasting meats ? In otherwords, does pre-cooking allow the flesh to relax and the juices to re-suffuse the outer layers from which they have been driven by virtue of being heated from the outside (by contact with the hot sauce and with the base of the pan) ?
** Phil.
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I'm guilty of cooking curries with fresh raw chicken and it does come out tough and dry sometimes.
I find that pre-cooked chicken (especially when it has been gently fried, not just poached) is usually more juicy and tender in the finished dish and the flavours from the cooked chicken add to the layers of flavour
All of those observations resonate. With SWMBO safely away on a study weekend, I set out last night to burn my spices and g/g paste in a manner of which even Az would have approved. But I was desperately short of time, had no pre-cooked chicken, and so decided to pre-cook it as a part of the overall preparation of the dish. Hot oil, turmeric, chicken, good toss around, wait until it is sealed then in with the curry powder, Kashmiri & Degghi mirch, cumin, fenugreek and tomato puree, finally (when I dare wait not a moment longer) a ladle of base, then another, and so on until ready. Oh, and salt : left that a bit late, and found it tasted awful without. But it was no great success. Edible, definitely; moreish, even (I ate up the remaining sauce with chappati -- always a good sign), but definitely not la creme de la creme. And the chicken was tough and (relatively) tasteless, despite being free-range breast. Ah well, back to the tried and tested methods next time !
** Phil.
Some of the toughest chicken breast I've had has been from expensive organic free range birds, Phil. My local butcher explained that the more room the birds have to run around in, the more excercise they get, so they develop more dense (bigger fibre) musculature that requires longer to cook for tenderness.
He could of course be bulling me, but he's built like a brick sh*thouse so I wasn't going to argue...
Anyway, in an attempt to get on topic, here's a Chewy Madras sauce I knocked up after the pub last night (or the remnants, anyway).
Despite (or perhaps because of) being four pints up, it was one of the best I've ever made...
(http://www.curry-recipes.co.uk/imagehost/pics/41baa6245a55091aa3747db543a87a37.jpg) (http://www.curry-recipes.co.uk/imagehost/#41baa6245a55091aa3747db543a87a37.jpg)
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Hi Chewy
An excellent video, bonnie lad, with clear ingredients and timings making it easy to follow. Thanks for the guide to preparing a real tasty dish!
Last night my wife decided to barbecue some chicken tikka wings she had left to marinade since Saturday afternoon. Now, delicious as they are, I always find that if I eat them just with rice, the dish is very dry. The solution? Make up a batch of your madras sauce - and also add into it a few pieces of roast chicken I had left in the fridge! It's the first time I've tried the sauce, and like everyone else I have to say it's a real winner.
The net result was a superb dinner........and since I only used half of it, there's enough for a repeat performance tonight!
Great stuff, Chewy.
al.
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I've made this a few times, and people that have sampled it have luurved it.
Interesting about the fennel seeds, as before discovering this site, probably the most reliable tasty curry I had made was the Pat Chapman version cooked in the oven with fennel seeds, black pepper, dried chillis, tomatoes, and tomato paste, and not much else?? ???
Thanks again Chewy for taking the time to put this up..........it's much appreciated.
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oops..;the video seems to be offline?
Can u please re-up it?
would love to make this madras sauce
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oops..;the video seems to be offline?
Can u please re-up it?
would love to make this madras sauce
Hi MH
Yes, something up with this site displaying VimeoVids, who knows ::)
Welcome to cR0, just go direct to Vimeo to watch my video recipes
http://vimeo.com/mikestyne (http://vimeo.com/mikestyne)
cheers Chewy
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thank you very much
i'll let you know how it went
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And I will correct myself , it wasn't fennel seeds, it was CUMIN seeds in the Pat Chapman books.
I've tried the Cumin seeds at the start of cooking this Madras, and I have to say, it really doesn't make much difference. It's a great recipe. If you want to experiment away by adding a few ingredients......go for it....it'll still be gorgeous. :)
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Hi Chewy,
Just wanted to say a big thank you having cooked this tonight ... it was lovely in the true meaning of the word ..perfect . As I was cooking it I thought ' hold on there's nothing ground breaking in here' but after a 8 - 10 minute simmer .. gorgeous .. subtle beauty ! :)
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Hi Colin
Thanks for trying the recipe and really pleased you had a result.
I cook all kinds of curries, but the humble Madras is still a firm favourite ;)
Thanks for the glowing report :D
cheers Chewytikka
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Hi Chewy
Had this the other day and it was brill, quick and simple!!!! A firm fave from now on!! :)
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Chewy I have to say that today I've gone and joined your Madras appreciation society.
I did not have any chicken etc at the time so it was more of an excuse to knock up a sauce with my chips and I'm so glad I did, I used ordinary chilli as the Kashmiri is a bit illusive at the minute unless I buy a massive bag for
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I fear this has been mentioned before but what exactly is this "lemon dressing" that you use ? I've never heard of it. Where do i find it ? Is it like a salad dressing or something?
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Hi Stonecut,
The lemon dressing is this product (or a similar one):
http://www.msupplies.pipeten.co.uk/index.php/catalog/product/view/id/157/s/ktc-lemon-dressing/category/21/ (http://www.msupplies.pipeten.co.uk/index.php/catalog/product/view/id/157/s/ktc-lemon-dressing/category/21/)
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Thanks, Paul. Have never seen anything like it. Just concentrated lemon juice instead but this appears to be something different. Will need to go to a specialty shop and see what I can find.
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Ingredients : Water, Lemon Juice, Citric Acid 5%, Flavouring, Preservative (No. E-224), Colour (E-102)
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Hi,
I use this from Tesco & it seems to work well
http://www.tesco.com/groceries/product/search/default.aspx?searchBox=bevelini+lemon+dressing+%28330ml%29&sc_cmp=tescohp_sws-1_bevelini+lemon+dressing+%28330ml%29 (http://www.tesco.com/groceries/product/search/default.aspx?searchBox=bevelini+lemon+dressing+%28330ml%29&sc_cmp=tescohp_sws-1_bevelini+lemon+dressing+%28330ml%29)
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Hhhm, wonder what the "flavouring" is, apart from that it seems like any old lemon juice would do.
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Hi,
I use this from Tesco & it seems to work well
http://www.tesco.com/groceries/product/search/default.aspx?searchBox=bevelini+lemon+dressing+%28330ml%29&sc_cmp=tescohp_sws-1_bevelini+lemon+dressing+%28330ml%29 (http://www.tesco.com/groceries/product/search/default.aspx?searchBox=bevelini+lemon+dressing+%28330ml%29&sc_cmp=tescohp_sws-1_bevelini+lemon+dressing+%28330ml%29)
Bevelini Lemon Dressing ... has a slighly weaker taste and acidity compared to the 'juice' variety we offer and is perfect for marinading meats and cooking home meals without wanting to overpower the dominant taste of the the meat, fish and/or other flavourings. The 'Dressing' has a 4.5 degree brix.
Degrees Brix (symbol
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Wow, thanks for the extra info. So about 4.5% sugar should do.
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These dressings are nothing more than watered down lemon juice with added sweetener and an acidifier such as citric acid. Using a small amount of lemon, sugar and vinegar would produce the same effect.
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These dressings are nothing more than watered down lemon juice with added sweetener and an acidifier such as citric acid. Using a small amount of lemon, sugar and vinegar would produce the same effect.
Wouldn't citric acid be better than vinegar, Santa ? It is dirt cheap, available everywhere, and does not introduce what I would personally regard as an unwanted element of flavour ?
** Phil.
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LEMON DRESSING is just convenient Lemon and it is used in more than one dish.
I also use Pride Lemon Juice which is stronger and of course I use Fresh Lemons.
Lemon is a bit like Salt and lifts the flavours of the food.
I use a wedge of Fresh Lemon or Shatkora in a few of my curries, it all depends what I have at hand when cooking.
In a restaurant Lemon Dressing is used constantly, for smoking Sizzler dishes like Tandoori Mixed Grill, Tikka, Shaslik etc...
http://www.southtyneside.com/sizzler/sizzler.html
If you haven't got any Lemon Dressing for my Madras, just throw a wedge of Lemon in at the Tarka stage.
cheers Chewy
p.s. I used to use Jif Lemon, but I found it went off and turned brown.
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I remember this chewy but sadly my local stopped doing this
as it filled the room up with smoke !!
So I stopped going after 20 odd years as that?s when it started to go downhill.
I used to love scraping the bottom of the cast iron dish :)
and burning my hands ha ha.
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Well, I made this Madras last night for me and the wife. I put fresh chicken in around the 2 minute mark. Unfortunately, it was a desaster but this is down to my own incompetence. First I made chewytikka's 3hr base (and mixed powder) and the wife gave me a helping hand. It was pretty easy to do but took longer than 3hrs of cooking. I guess I also put in too much fresh coriander because the base has a quite strong coriander flavour which I'm not too fond of, really. I also used a red capsicum instead of a green one but that shouldn't pose a problem :)
I then proceeded to make the curry itself. Unfortunately, I can't get get Kashmiri chili powder anywhere so I proceeded with one tablespoon og the stuff I bought instead, which happened to be extra hot chili powder ..
Well, the results was ... breath-taking, so to say. I immediately had to pour in about 150ml of cream thinking the wife would kill me otherwise. It was still VERY hot afterwards, but edible.
So, I serve this meal to my wife (with some sloppily made rice, need to work in this), who had unfortunately developed a tooth ache by this time, and that was the end of a nice evening. From there on, well, you can guess.
Did *I* like the curry? Well, yes, but it was much too hot because I used the wrong chili powder. But I only tasted the non-diluted version once so I can't really say much.
A lesson to learned for all newbies like me: Go easy on the chili powder, no matter what the recipe says, if you don't have the exact same ingredients. Always ask your partners how hot they can handle, preferably while making the curry. And never serve hot food to people who are in pain!
I'm quite sad about this because I had my wife excited about Indian food for a while and I may have seriously damaged her trust in my minimal skills at the same time, too.
BTW: Thanks for all the extra-info about lemon dressing. I just used some lemon juice from half a lemon. Oh, and I didn't take any pictures because I ahd to put cream in. It simply wouldn't do it justice. The curry looked great before.
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Hi Stonecut, sorry to hear it went wrong. The different coloured capsicum won't make much difference to the base.
Hopefully you will be able to get some more suitable chilli powder for next time.
I'm sure you will regain the trust of your wife after the next curry and after she has been to the dentist.
Cheers
Paul
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Hi Chewy,
Just watched this again (for probably the 200th time) I can't get enough of it, absolutely brilliant, clear videoing.
I'm going on a bit of a 'Madras' quest this coming week, as I'm off work. My local TA's Madras is to die for. It's tangy, spicy, smooth and not too oily but, there is a flavour that keeps coming through that has eluded me. I made CWG bhajis last night but in the absence of aniseed, I used fennel seeds instead and BOOM, there it was. The taste that I keep getting a hint of in my local TA's madras, was present in CWG's bhajis.
Chewy, have you ever heard of ground fennel seeds going into a madras?
It also has a hint of mulligatawny to it, which I believe could come from tamarind? I have tried the Maggi tamarina sauce in the madras but it just doesn't do it for me. I've also added Worcestershire sauce like in your recipe, again, I didn't quite get the tang that I'm after?
My TA owner is a smashing bloke but he will simply just not give anything away. There are 7 Indian TA's on our main road, so I can understanding him not giving too much away. It's hard enough competing with the others without losing custom by giving away his secrets.
Any thoughts mate?
Ray :)
Same with my fav fairly local TA, tangy, spicy smooth and not oily like other TA's. This tangy taste is really what I'd love to replicate. I'll try out some aniseed and fennel seeds. I've tried tamarind, mango or loads of lemon in looking to get the special tang and thought I was onto something with tamarind but the next few tries I didn't get that taste. The after taste was to die for at my fav TA but I doubt he'll reveal everything. It's in the south east manchester area. Another reason I want to replicate is since around 2010 they must've stopped going all out on the curries to keep the prices the same and they went down hill slightly. Even the head guy told me how they're afraid of losing customers by putting prices up when I told them they're quite cheap compared to others in passing conversation a year before they went off.
I went there for 15 years, it was a league above most others and the Indian chef has been there all this time, he talked highly and shown me the basic fresh stuff like chilies they use and is real proud of what they produce over that time between 1995 and 2010 that I went. After around 2010 it went to average curry that he often scoffed at over that 15 years. He tells me any problems I should tell them or phone them up but I just stopped going. Since then its been making my own, not as good but this is offset by lots more chicken and lower cost overall to boot, the cost of petrol has risen quite a lot over 2000 and 2012 and my earnings haven't. Since I'm counting pennies now it just makes sense to make my own.
I wish I asked him more becasue I got quite friendly with him but throughout the time going I never considered making my own and was in teens to early twenties most of that time and proper cooking wasn't on my radar, just great taste. Used to think nothing of getting a curry once or twice a week and driving that extra mile or two come wind or snow.
The second best TA near me has a different take and perhaps some major sieving goes on. Its very finely textured sauce and they leave in half a fresh tomato. Its quite unique and they even peel their own spuds for chips and seem old school to me so maybe they do the sieving.
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Have you tried Star Anise ground or whole? To my palate it gives a more aniseedy licqourice type taste than fennel
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Hi Harley and welcome to the site. You could try adding just a touch of Mr Naga pickle, or maybe a tsp of red masala paste (as per Chewytikka's recipe) or maybe even a tamarind sauce such as Tamarina if the star anise or fennel doesn't give the desired result. Hope you find the taste you're looking for. Great first post by the way. Shame you didn't develop the relationship. He may have eventually started to reveal some pearls of wisdom :-\
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Thanks for the welcome and recommendations, I'll try those out stephen and curryhell.
I'll probably go back sometime and try to pick his brain
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Tried Mr Naga and while nice it wasn't for me or anything like I've tasted in Madras or Vindaloo. Seems more like something in side dishes or more new trendy orders. Interesting how even a quarter teaspoon had taken it in another direction. Didn't overpower thankfully but not the route I was looking for or been on eating curries.:) Perhaps some TA BIR do use this and its certainly distinctive so if they do you certainly need this.
Interestingly I was watching Julian from c2go, he's got video on it and many others but get the feeling he's on about a certain type of takeaway that I don't go to.
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Tried Mr Naga and while nice it wasn't for me or anything like I've tasted in Madras or Vindaloo. Seems more like something in side dishes or more new trendy orders. Interesting how even a quarter teaspoon had taken it in another direction. Didn't overpower thankfully but not the route I was looking for or been on eating curries.:) Perhaps some TA BIR do use this and its certainly distinctive so if they do you certainly need this.
Interestingly I was watching Julian from c2go, he's got video on it and many others but get the feeling he's on about a certain type of takeaway that I don't go to.
You're dead right, it does take a dish in a different direction - gorgeously so, in my view. You need to be careful though, as it's one of those things your tastebuds embrace with time and regular exposure, until the day comes when you realise that you can no longer live without your daily fix.
In fact, over the past few years I've become hopelessly addicted to the stuff, adding it to pretty much everything I eat. It gives a lift to literally any dish. It's gorgeous in dhals, egg sarnies, salad dressings, soups, stews... To the horror of all in the household I even added some to a spag bol the other night - much to the benefit of the spag bol, I may add. (Though I can't see Spag Bol Naga ever becoming a restaurant staple somehow... ;D)
It is the crack cocaine of the chilli world.
You have been warned!
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Totally agree SD
I've been an Mr.Naga addict for over twenty years.
But nothing to do with my Madras Recipe.
Harley, Make it to my spec and as instructed and you will have a Madras.
Use any chilli powder if you like, the Kashmiri Mirch is just my favourite chilli powder and gives a distinct flavour.
High heat on the stove is the key to flavour.(put a lid on it!)
cheers Chewy
Watch this one with a bit chicken added - https://vimeo.com/33663388
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Salvador Dhali
I know what you mean already about exposure and wanting more of it, thinking now what to put it in it as it was nice and the smell after was looming for ages in a nice way. :) Some hot pot stew should be lovely.
Thanks for the warning.
chewytikka
Going to be doing your Madras to spec next but my local grocery only has Deggi Mirch by MDH which I believe is still kashmiri. I was reading how you can't find it (deggi mirch) but here we have 400g 100g boxes to choose from. Should be a decent substitute until I can find Kashmiri or get them to pick me some up?
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Hi Chewy,
I can't thank you enough for this recipe. Tonight I made a prawn madras, using your base gravy, and it took me right back to the late 70's. This was one of the first dishes I had in a BIR and I really didn't think I would be able to replicate anything like it.
I used bog standard chilli powder so I reckon I could maybe improve it next time by using Kashmiri chilli powder.
Thanks a million.
I tried to post a picture but it wouldn't let me.
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Hi GA
Nice one!
Kashmiri Mirch is just my quirk, as I've grown to obsess on the flavour.
Ordinary chilli powder works fine, as you say.
Glad you got good results and thanks for the feedback.
cheers Chewy ;)
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Hi chaps. Is there another link for CTs madras vid anywhere? I cant get the one in the first post to run.
Cheers
Rob :)
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here you go Rob http://vimeo.com/mikestyne/videos (http://vimeo.com/mikestyne/videos)
all chewys vids.
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Thanks Chris
George might put this link on the first page
watch it here Madras Sauce (https://vimeo.com/21109113)
cheers Chewy
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Thanks Chris
George might put this link on the first page
watch it here Madras Sauce (https://vimeo.com/21109113)
cheers Chewy
Blimey Chewy, what happened to the pan?
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Thanks guys. Brilliant vids Chewy. Made some last madras sauce last night. Result! I will post a pic in the piccy section.
Rob :)
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Seemed to have difficulty posting the link for Chewys vid in the piccy section so will post again here.
Very happy! I followed the recipe exactly to spec (with c2go bangla base). Came out looking spot on, but as usual for me not much oil separation. To be honest I have always struggled to get this, and the flocculated appearance like what you get from some TA saucey dishes; madras, vindaloo, etc. I am sure its my halogen hob. Difficult to control and up high all of the sauce splatters out of a standard ally chefs pan. So I have been keeping the heat down. Until now! Followed Cheweys vid and put a glass vented lid (from a saute pan) on top. It didnt fit well, too small, so ended up transferring the sauce to the saute pan itself. Put the lid on and cranked up the heat.
Some serious bubbling happened quickly. In a minute or so I was amazed to see the oil separating; not just a little either. I could not stop watching it. After perhaps 6 mins or so I turned off the heat and took off the lid to have a proper look. The steam had been venting through the hole like a good un, but had expected to find there had been little in the way of reduction; next problem. But no. At about 50 percent I had actually overdone the reduction! On pouring the sauce into a tray it dawned on me that this was like a new beginning for my home curry cooking. This sauce is the nearest think to TA BIR I have made. In fact, its better than many. The taste was just unbelievable, and that aroma! A big breakthrough for me. Already looking for an ally pan to fit the lid, or vice versa. Thanks again CR0, and especially Chewy.
(http://www.curry-recipes.co.uk/imagehost/pics/e676671c47d6d0a81eae07e643904c4f.jpg)
Rob :)
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Gotta say, looks great. :o
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get one of them mesh pan covers Rob, lovely looking madras mate well done.
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Gotta say, looks great. :o
It does indeed, and even inspires me to risk the wrath of SWMBO (who is safely sequestered in Abu Dhabi until 24th inst.) and turn /my/ halogen hob up to full ! Now when will technology advance to the point where we can attach flavours and smells as well as images ?
** Phil.
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That does look very good. Seems like you cracked it.
Still no aroma plugin for firefox, dammit.
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Going to have another go tonight, with some chicken. Definitely got the aroma last night. Get on it!
Rob :)
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That looks as though it's come straight out of a BIR kitchen. Excellent job. Hope you enjoy the results even more with the chicken added ;D
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Cheers. Had it with chips last night. Got some asda lamb boiling up using CBMs recipe. It was on on offer, still expensive, give me mutton any day. Going to do exactly the same. Might try a vinders as well. Will also take a photo of the venting. Half the water content of the sauce went through that little hole in no time. Heat must be increased significantly with the lid on; and with pressure. Not entirely sure. Transformed the curry though. Its either that, or the worcestershire sauce!
Rob :)
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Lovely looking Madras sauce - looks 100% the business.
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That does look very good. Seems like you cracked it.
I thought that as well. Spent all this evening on it and its gone a bit pear shaped. Did exactly the same pretty much. Got the sep/floc with the madras, albeit less so. Needed more time as well. Made a few minor adjustments to make a vindaloo and burned it. No BIR aroma in either. Pretty much at a loss. Only thing I can think of at the minute was that I used a newly defrosted batch of base, which was a bit too thick and I should have let it down some. Pics to follow, warts and all. Will put them in the piccy section.
Rob :(
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Hi Rob
Excellent work, just keep at it mate.
It really is a good feeling, when a member actually "Gets It" ;)
A Chef's trick, instead of a lid, invert another similar pan on top.
The high heat and trapping the steam, prevents too much reduction of the sauce
also reduces the mess.
Not very good video entertainment though.
My other video here
Chicken Madras (https://vimeo.com/33663388)
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Hi Rob
Excellent work, just keep at it mate.
It really is a good feeling, when a member actually "Gets It" ;)
A Chef's trick, instead of a lid, invert another similar pan on top.
The high heat and trapping the steam, prevents too much reduction of the sauce
also reduces the mess.
Not very good video entertainment though.
My other video here
Chicken Madras (https://vimeo.com/33663388)
Nice one! Cheers. Over confident last night and cut corners, expecting it not to make much difference. Learning curve. Nailed the madras sauce again tonight though. Still got carried away with the oil separation and floc look. I think yours looks how a madras should be, silky smooth and saucey. Fried did a really nice job as well.
http://www.curry-recipes.co.uk/curry/index.php/topic,11173.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11173.0.html)
Reckon the heavy reduction/separation has Phall written all over it. Next project!
Rob :)
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Looks the business , a couple of questions , whats involved in making the lemon dressing ?
Also , ive clicked on the link for the mix powder but i just keep being redirected to the login page , is the recipe on another page ?
Sorry if these a daft questions but im quite a newbie .
Regards
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Looks the business , a couple of questions , whats involved in making the lemon dressing ?
Also , ive clicked on the link for the mix powder but i just keep being redirected to the login page , is the recipe on another page ?
Sorry if these a daft questions but im quite a newbie .
Regards
hi mate, you buy lemon dressing not make it.
here's Chewy's mix powder
Glad you liked the Vid!
My mixed powder at the moment :-
2 tsp Madras Curry Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
Cheers Chewy
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Thanks mate , if i cant get this ill use ordinary lemon juice , thanks for mix recipe .
Will ordinary lemon juice do , couldnt find any lemon dressing in local supermarkets ?
Sorry to be a pain, love your work on this site !
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Thanks mate , if i cant get this ill use ordinary lemon juice , thanks for mix recipe .
Will ordinary lemon juice do , couldnt find any lemon dressing in local supermarkets ?
Sorry to be a pain, love your work on this site !
Ordinary lemon juice is ok to use, just don't use as much.
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Second attempt at this tonight, I used more chicken and I didn't add enough gravy to compliment this so it was a bit dry, but all told it was devoured by Mrs BB and the 2 offspring, Mrs BB saying that it was consistent with my last effort, which I'm well happy with. Also done in conjunction with a veg rogan josh, so especially pleased.
Once again Chewy thanks for the recipe and video.
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Resurrecting an old thread!! :)
I am a total new boy here, so bear with me!!!
I made Chewy's base last night and it looks like its turned out OK! On this madras video, how much is a portion of base gravy??
Sorry if its a daft question!
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About 300 MLS.
London.
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Excellent.
Thanks London.
Just another question on the base, how long does it last in the fridge? Do people freeze it or does become inedible?? I've got about 3 litres and won't be making 10 curries!!!
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Freeze it in 300ml portions
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Freeze it in 300ml portions
Or treat it as your grandmother would have treated her stockpot and bring it back to a gentle boil once a day ...
** Phil.
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Going to have a crack at this tonight fingers crossed..
My only worry is i'm making it for 2 people and worried it wont be enough!
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Going to have a crack at this tonight fingers crossed. My only worry is i'm making it for 2 people and worried it wont be enough!
It depends on how much sauce you like. Personally, for two portions, I would be inclined to scale it up by 50%.
** Phil.
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Going to have a crack at this tonight fingers crossed. My only worry is i'm making it for 2 people and worried it wont be enough!
It depends on how much sauce you like. Personally, for two portions, I would be inclined to scale it up by 50%.
** Phil.
Yeah think i'll do that - don;t want it too dry
Will post back later on if all went ok or not :D
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Just cook it twice, good practice for you! ;)
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:)
Well managed to cook it ok. Tasted lovely just not BIR. Came out quite dark, so not sure why but could be to do with:
I had to cook it in a wok so may have burned the sauce a little
Used the Ashoka Pre cooked chicken method so maybe the coating of the chicken changed the sauce
Didn’t have Kashmiri chilli powder but substituted for 50% paprika and 50% cayenne powder.
Used a base gravy by Damalat that I had in the cupboard as didn’t have time to make a batch in a pot, consistency and colour looked ok though.
In all though it was very easy to make so with have another go next week, it’s quite addictive this curry lark!
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Used a base gravy by Damalat ...
Hmmm. I was not aware of Da Malat, but a quick search disclosed the following :
* To make the base gravy place 300ml water in a saucepan and bring to a simmer. Mix 1 x tbsp CURRY BASE GRAVY into the water. Put 1 x tsp cornflour into a jug with a little cold water and mix well. Stir the cornflour solution into the saucepan containing the base gravy and simmer for 5 minutes, stiring from time to time.
Cornflour, as far as I am concerned, has no place in a BIR curry; cornflour is a thickening agent, and a BIR curry should derived its thickness from (a) the onions in the gravy, and (b) the spices. I would therefore recommend treating the Da Malat base with some suspicion.
** Phil.
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Just cook it twice, good practice for you! ;)
Yup best way to do it ;)
Scaling up will work too but you cant just double everything, there is a formula.
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:)
Well managed to cook it ok. Tasted lovely just not BIR.
Not suprised as its not my video recipe
Well at least you know your mistakes!
Next time follow the recipe, no weird alternatives ::)
and YOU can cook a better curry
cheers Chewy
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:)
Well managed to cook it ok. Tasted lovely just not BIR.
Not suprised as its not my video recipe
Well at least you know your mistakes!
Next time follow the recipe, no weird alternatives ::)
and YOU can cook a better curry
cheers Chewy
Yeah i'm gonna have another bash at the sauce this week and save it in a container. Cheers for the advice so far though. Learning curve it is!
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Unfortunately there are no short cuts to achieving goodquality BIR. Heed the sound advice given above and you'll reap the rewards :) Keep us posted on the guaranteed improvements.
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Well i've been busy this week....
Made the Madras for 4 people so ended up making 6 batches of sauce. Definite improvement and no one complained!
My thoughts were It was quite watery but the taste was definitely better.
Going to keep trying until people are bored of it ;D ;D
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Out of interest, is the pan intentionally dented? I saw that is the angle of approach for the chef spoon.....
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Out of interest, is the pan intentionally dented? I saw that is the angle of approach for the chef spoon ...
Maybe a side-effect (= "collateral damage") of years of ritually banging the spoon on the side of the pan ...
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Is it just me, or does anyone else find the continual banging of the chef's spoon on the pans throughout theses videos really irritating?
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Is it just me, or does anyone else find the continual banging of the chef's spoon on the pans throughout theses videos really irritating?
It is definitely not just you ! But at least we were spared a completely irrelevant background musical track, although an audio narration might have been a useful addition ...
** Phil.