Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - 976bar

Pages: 1 [2] 3 4 ... 195
11
Korma / Re: BULK Chicken Korma
« on: February 02, 2016, 07:52 PM »
Quote from: George on November 10, 2015, 07:52 PM
Quote from: 976bar on September 01, 2015, 01:02 PM
900g almond meal (or cashew meal)

Does it really say 'almond meal' on the presumably bulk catering pack of whatever it is you use?

And have you ever used 900g of cashews?

George, Almond meal is simply ground Almonds, and since having posted this recipe I have reduced the quantity to 600g with similar results, albeit the cost of the dish is reduced :)

12
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BULK Base Sauce (Taz's Base Sauce)
« on: October 19, 2015, 10:50 AM »
Phil,

The cooking process is complete when the oil starts to separate, but we want to keep that oil in the base sauce, that's why we stir it back in at the end.

13
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: BULK Base Sauce (Taz's Base Sauce)
« on: October 19, 2015, 10:08 AM »
As long as you keep the water topped up as it will evaporate during the cooking process, about 18 litres. If you use about 300ml per curry, then this is enough for 60 curries in individual portions. However, if you are making a bulk curry, then with all the other combined ingredients will make about 80 portions on average.

14
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / BULK Base Sauce (Taz's Base Sauce)
« on: October 19, 2015, 09:47 AM »
Having posted some bulk curry recipes lately, I thought it time to share my Bulk Base Sauce, which is the Taz's base sauce, which I always use for all the curries I produce at the Uni.

A very simply spiced base for Indian Curries

15
House Specialities / BULK North Indian Special
« on: September 01, 2015, 01:11 PM »
Here's one for Dave!! ;)

North Indian Special with Taz Base

Pre-Cooked Onions
Ingredients:
8 onions, roughly diced
15 green peppers, roughly diced
oil

Method:
fry the onions and pepper in some oil till lightly softened and set aside

Spicy Onions
Ingredients:
8 onions
400ml tomato ketchup
5 tsp salt
2 tbsp chili powder, to taste
8 tbsp of mint sauce
Juice of 2 lemons
4 tbsp of vinegar
16 tsp caster sugar
Red food colouring (optional)
Water (optional)

Method:

Peel and very finely dice the onion
Place in a bowl and add the ketchup, salt, chili powder, mint sauce, lemon juice, vinegar and sugar
Add red food colouring if you wish
Mix and add water if you wish to thin it slightly

Main Dish
Ingredients:

15kg of chicken tikka
4 Litres Taz base
50 tsp fresh garlic / ginger paste
30 cloves of garlic, finely chopped
10 fresh chilies, finely chopped
12 tbsp tomato puree diluted with 6 tbsp water
30 tsp mix powder
6 tsp chili powder (or more or less to taste)
12 tsp tandoori masala
pre-cooked onions and peppers (see separate recipe)
10 additional whole chilies to taste (Cut lengthways and then quartered)
12 tsp mango chutney
10 tsp lemon juice
15 tomato

16
Korma / BULK Chicken Korma
« on: September 01, 2015, 01:02 PM »
Another favourite at the Uni.

I actually introduced spice mix to this dish which has improved the curry vastly.

Ingredients:
15kg skinless chicken breast (chopped into approximately 1.5 inch cubes)
450 ml veg oil
190g fresh garlic (pureed)
5 tbsp turmeric powder
3 litres base gravy
900g coconut milk powder
375g spice mix
900g white sugar (or to taste)
30g salt (or to taste)
1 litre fresh double
2 litres of skimmed or semi skimmed milk
900g almond meal (or cashew meal)
fresh chopped coriander - optional

Method:
Pre cook the chicken in an oven or brat pan. (If you want to marinade the chicken first, then use Garlic & Ginger Puree, Curry Powder, Spice mix, a little salt, oil and water.
Mix the coconut milk powder with the milk to form a paste.
Heat the curry base to a gentle simmer
Heat the oil then add the garlic and fry until an aroma is given off, then add the turmeric, spice mix, almond powder, salt and sugar and dry fry for 2-3 minutes.
Add a litre base gravy and stir. This may pop and splutter so be careful.
Continue to add the curry base, a little at a time, stirring occasionally as the water evaporates and the sauce thickens.
Add the coconut milk mixture and heat through.
Add the chicken and heat through thoroughly.
When the chicken is done, add the cream and stir in. Continue to heat until the correct temperature, then serve.
Add fresh coriander to taste (if using)


17
House Specialities / BULK Kashmiri Chicken Masala
« on: September 01, 2015, 12:52 PM »
Another favourite here at the Uni...

Ingredients
15kg Chicken Breast

18
House Specialities / BULK Garlic Chilli Masala
« on: September 01, 2015, 12:50 PM »
This makes enough sauce for either 15kg of Meat, Chicken, Chicken Tikka or Vegetables

I tend to use Chicken Tikka in this recipe. The addition of smoked paprika in this recipe gives it a wonderful finish.

Ingredients
375g Garlic Cloves Sliced
40g Green Finger Chilies (finely sliced)
450ml Oil
190ml Garlic Puree
190ml Ginger Puree
560ml Tomato Puree mixed with 250ml hot water into a paste
190ml Spice Mix
190ml Curry Powder
100g Smoked Paprika
50ml Chilli Powder
190g Fenugreek Leaves
50g Salt
5g Orange Food Colouring (Optional)
4.5 litres of Base Sauce (I use Taz

19
Ceylon / BULK Chicken Ceylon
« on: September 01, 2015, 12:47 PM »
Here's another bulk curry for you.

Ingredients
15kg Chicken Breast

20
Bhuna / BULK Chicken Bhuna
« on: September 01, 2015, 12:43 PM »
Hi Guys, haven't been on here for a while, been busy with the summer schools at the Uni feeding 1200 kids a day, Breakfast Lunch & Dinner. Glad they've all gone home now. Hopefully, I'll get some time to start posting some more bulk recipes on here for anyone who has to cater for a party or something.

Anyways, here is my Chicken Bhuna recipe in Bulk form. This will feed between 50 & 75 peeps depending upon your portion size.

Ingredients
15kg Chicken Breast

Pages: 1 [2] 3 4 ... 195

  ©2024 Curry Recipes