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Messages - Jethro

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Lets talk Curry / Re: Chilli Festival
« on: July 22, 2008, 06:43 PM »
Ohh, not far down the road for me, I will try and make it.

I tried this last night and it's the best rice I've made yet. I don't have the correct food colouring, so just used my standard yellow powdered stuff. The main things I learned were the frying of the whole spices and the bit about not cooking the rice all the way through. After a shot in the micro it really was just like the BIR.

CA definately has a winner here, just done another batch tonight with a Madras (CR0 base and Darths Madras recipe) nearly ready and tastes rather nice :)

talk about anything other than curry / Re: Fishing Lures
« on: July 01, 2008, 06:56 AM »
I am a carp/coarse fisherman but have always fancied a bash at some pike fishing.
I know where to get the lures now :)
Just had a fun weekend pulling carp, rudd and perch out of a small lake.
My mate was catching small perch on a tiny Mepps spinner, great fun.

Welcome to the forum :)

British Indian Restaurant Recipe Requests / Re: Bombay Duck
« on: April 22, 2008, 06:47 PM »

Last night I deep fried some of the recent delivery of Bombay Duck ... still can't seem to get them as crisp and brittle as they used to be when served in restaurants.

Instructions say fry for 30 sec ... have tried up to a couple of minutes ... centre is still 'chewy'  not brittle.

Are you frying them whole?
What I do is cut them up into one inch sections (you will need some tough kitchen scissors or poultry shears for this.
Remove any tail/fin/head remnants and then deep fry until they look right (golden brown) and it certainly takes more than thirty seconds, more like 5 mins on hight temp.
Probably take longer shallow frying, or try putting enough oil in the pan to make them float.

Hope this helps :)

PS Oh and yes they will stink the house out to start with  ;D

Just Joined? Introduce Yourself / Re: Hello All
« on: April 20, 2008, 07:21 AM »
Welcome to cr0 :)

British Indian Restaurant Recipe Requests / Re: Bombay Duck
« on: April 17, 2008, 11:11 PM »
Deep fry it in a chip pan, high temp. and keep a close eye on it.
Place between some layers of absorbant paper for a few hours or overnight to draw the fat out.
Result should be dry and crispy, like pork scratchings with attitude :)

Just Joined? Introduce Yourself / Re: hi
« on: April 17, 2008, 12:07 PM »
Welcome to cr0 :)

Lets talk Curry / Re: cooking for large numbers
« on: April 13, 2008, 03:52 PM »
Hi Francine

Welcome to the forum.

There is no way you can cook a BIR style curry for 100 people in one hit using any of the BIR recipes on this forum (if that is your question).

As George implied (I think), you will need to replicate what you are doing now (curry for two), 50 times. Add each completed curry into a very large pot or freeze in large batches. You would then reheat when required. You may even be able to cook a curry for four in one hit (multiply ingredients by four), and repeat 25 times but I doubt cooking this quantity in one pan will give the same results as cooking a single or double portion.

SnS ;D

Yup get started ASAP cook as big a batch as you can, put in the freezer in portions that are quick and easy to defrost and then reheat.
Rinse and repeat till as long as it takes..I hope you got a bloody big freezer! :)

Putting it in a jug of water helps but only about the same as keeping in the fridge.

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