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Messages - matt3333

Pages: [1] 2 3 ... 16
1
Lets Talk Curry / Re: Ebook
« on: May 24, 2012, 11:29 AM »
forget that, look at Panpots recipes for the glasgow taste, and also his Bunjarra recipe, possible copyright there by mr Crawford !

If you knew anything about Mick Crawford or CBM as is known you wouldn't have come out with such a crass comment.

2
Cooking Equipment / Re: Revel wet and dry grinder
« on: January 27, 2012, 10:18 AM »
Hi
I've been using one these for about 3 years, I use it to grind a whole range of whole spices for different mixes and also for garlic and ginger puree. Never had a problem with mine.
M

3
Rogan Josh / Re: Rogan Josh by Razor
« on: July 11, 2011, 02:34 PM »
Razor
Great looking dish, fantastic photos and clear menu- I haven't tried Rogan Josh but your post is inspiring.
Many Thanks :)

4
Thanks for sharing the recipe that looks like one hell of a hot dish :o would certainly need to tone down the chilli for my taste but another to add to the list.
Thanks

5
Lets Talk Curry / Re: 2 New Dishes?
« on: May 13, 2011, 11:56 AM »
Hi Matt, you won't regret it, just make sure you take an appetite with you, that Nabbabi is an extremely filling dish! I assume you mean the Uni near the Stadium?

Hi Axe
Yes next to the A27 and the stadium.

6
Lets Talk Curry / Re: 2 New Dishes?
« on: May 12, 2011, 10:54 AM »
One of my favourite restaurants is Shanaz in Lewes (10 Miles away) but I only ever frequent it when the lads meet up for a pub crawl around the historic old town and home to Harvey's Brewery, so plenty on tap ;) .

Anyway, our fridge freezer has decided it doesn't want to be cold anymore so we have been doing the take-away scene whilst we await delivery of our new super duper wallet emptying replacement.

As I visit Lewes daily it made sense to take advantage an order out. This gave us the perfect opportunity to try something different. So Tonight among other things I ordered Muroog Pepper and Chicken Nabbabi.

The Muroog Pepper is described as being capsicum stuffed with chicken, steamed & then fried in ghee. It was fantastic, we got half a green pepper piled high with a minced chicken filling.

The Chicken Nabbabi is described chicken in a rich minced meat  sauce, very meaty. This too was fantastic, lamb mince in a thick sauce with sliced chicken tikka within it served with chunks of red and green pepper.

Both dishes were very moreish and definitely going to be enjoyed again. I did a quick google but was surprised to find few entries. Has anyone else had anything similar to these dishes?

HI Axe
Will have to give this a go, I work at the University just down the road from Lewes.
Matt

7
Lets Talk Curry / Re: The Holy Grail....
« on: March 14, 2011, 08:10 PM »
Hi Ramirez
Totally agree but lets not be to hard on ourselves, the chefs who produce dishes at the "top end" of the quality spectrum have probably been learning their trade for many years- so I think we should be very proud of our achievements.
And it just keeps getting better. :D
Matt

8
House Specialities / Re: Chicken Chasni with Taz Base
« on: February 23, 2011, 11:00 AM »
Certainly agree with you CA, no matter what base I'm using after the spices have been cooked through and the first ladle added I reduce this down to it a thickish paste before adding the next ladle and continuing with the cooking process.
Matt
 :)

9
Curry Recipe Group Tests / Re: Onion Bhaji Group Test
« on: December 09, 2010, 08:35 AM »
Hi Mike
Nothing wrong in cooking your bhajis in the oven if you want a more healthy option but if its 100% BIR then its the oil method for me and in particular partially cooking and then finishing off when needed.
Cheers
Matt

10
Pictures of Your Curries / Re: this weekend's dinner
« on: November 02, 2010, 09:23 AM »
Great work jb
Glad to see you are enjoying a well earned liquid reward. ;D
Matt

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