Having read most or perhaps all of the posts here regarding "Spiced or Bhaji Oil"
it's obvious everyone has totally different opinions on the subject

and hey wouldn't it be a strange old world if everyone agreed on something eh

Anyway just thought I'd post a pic of my "Bhaji or Spiced Oil" = Pure Liquid Gold 
(in the plastic is a Curry sauce using the Oil) it's bloody lovely

Using "Fresh Oil" my Curries have a completely different taste smell and appearence !!!
just my opinion guys
cheers
Layne

Now what shall I cook with my scotch bonnet?!

I would definately make "Jerk Chicken" 



1 Whole Fresh Chicken cut into 4 quarters
1 tbsp allspice berries, freshly ground
3 scotch bonnet peppers
2 bunches of spring onions, chopped
2 onions, chopped
2 clove garlic, chopped
2.5 cm ginger
1 bunch of thyme, chopped
1 tbsp vegetable oil
1 tbsp water
1 tsp sugar
1 tsp salt
freshly ground black pepper

1. Using a food processor or a pestle and mortar
blend or crush the allspice berries, Scotch bonnet peppers, spring onions, onion, garlic, ginger, thyme, oil, water, sugar, salt and freshly ground pepper into a paste.

2. Toss the chicken quarters thoroughly with the marinade. Cover and marinate overnight in the refrigerator.

3. Preheat the oven to 200

He He he
Good Old Cory Ander still posting absolutely lovelly lookin dishes
(and good enough snaps for a glossy magazine)
some things never change ha ha ha

my mouth is bloody watering Oh yes
Great Stuff !
Cheers
Layne
 

Pataks tinned Vindallo or Madras sauces can be used in many ways
they can also be real life savers for sure
not only can you save A Curry you vandalized (to much spice perhaps)

It's great stuff especially when you come outa the pub pissed up
then realize Oh No your local Indian takeaway has closed panic sets in !!!

because yes you then get home realizing you already eaten your own
special Curry the night before
so go to your freezer get that frozen pre-cooked chicken portion out
pop it in the micro defrost it probably 10 mins ...Ping
take skin of and shred it into strips throw into a frying pan or wok
pour the Pataks tinned stuff over it heat it up Done !
crisis averted
Cheers
T
 

Hi Layne 

Welcome back! Out of curiosity, what has brought about your return?

Hi there natterjak (good question)
I just thought I'd drop by and say Hello and let everyone know I'm doing Ok
and Yes I'm still cookin I qualified as a Chef
after completing my 2 year full time college course
obtained GNVQ levels 2 & 3 in Catering

So as you can imagine I been soooooo busy with work
but now I got more time to come here (hopefully)
cheers
Layne