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Topics - livo

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71
This recipe gets the thumbs up from me.   :D  A very positive step forward and no Baking Powder anywhere.
 https://www.youtube.com/watch?v=tSxFpyS-kDQ
Closest I've come to a good naan so far, but I have another pan in the fire today.  ;)  It did want to drop off the tawa at the end of the inverted cook so again I'm wondering about the butter (oil) in the dough mix.

I already have a few little tweaks for this one I'll be trying out.  The written recipe describes a pre-ferment that doesn't feature in the video. Similar to a sourdough, this could boost the flavour.  The video just uses the ingredients from the pre-ferment and the actual bulk ingredients in one process but it did produce a good textured naan with nice flavour.  I mixed the dough 24 hours ago and refrigerated it till bench warming it for an hour before cooking.

Ingredients to do a full batch without the pre-ferment are:

500 g strong bread flour
10 g instant yeast  (3 tsp)
90 ml water
100 ml Buttermilk
150 ml milk
9 g salt (2 tsp)
20 g softened butter
seeds as desired.

Ends up at 68% hydration.
Bread mother or pre-ferment (or whatever else you want to call it) improves the keeping time of bread and enhances the complexity of the flavour profile.  These are 2 things that I feel have been missing from my naan up to this point.  Test is progress now.


72
Lets Talk Curry / 3 Days of Curry
« on: October 06, 2018, 11:29 PM »
The weather here has produced 100 mm of rain since Thursday afternoon.  So what do you do? Off to the shops Friday morning and cook a family feast for Sunday dinner. Friday afternoon was spent making new batches of 3 hour LCD base gravy and Balti Makhani gravy. Saturday I pre-cooked 1.5 kg of chicken breast chunks and 1.2 kg of lamb leg chunks, marinated some tandoori drumsticks and 1 kg of Malai Tikka breast pieces and then mixed up enough naan dough for 6 big breads.
Menu
Lamb RJ, Peshawari Gosht instead, Lamb Korma, Murgh Makhani, Chewy's Malai Makhoni,  plus Mango Chicken, Chicken Madras, Kashmiri Chicken, (Ran out of pre-cooked chicken) Garden vegetable Navratan, Rajmah Masala, plain and cheese naan, pappadoms w/ mango chutney and pilau rice and some sambal. If I have time I might make a chicken pea curry as well. No Chick pea but added Tempered Potato instead. Tandoori Chicken w/ salad.
It's Sunday morning here now and I've lost an hour due to the start of daylight savings. Dinner is served at 7.00 pm. Rainy days are great for curry cooking. ;D

3.00 pm Menu changes made. Nearly there. Big day cooking.

73
Pictures of Your Curries / Tandoori Chicken
« on: September 10, 2018, 01:11 AM »
These were part of last nights dinner.  Masala Beef, Lamb Balti, CTM, Mango Chicken (again), Vegie Curry, Yellow Rice and Naan.

74
When visiting the local T/A don't get fully cut and upset the chef.  This probably isn't the best review a restaurant could hope for.
https://www.news.com.au/national/victoria/courts-law/ballarat-curry-house-chef-sentenced-over-bloody-murder-of-drunk-customer/news-story/d4ff9b98fbb8a0e1d2852f23b149ffb5

Still the food must have been OK because the customer wanted more. "something spicey".

75
Pictures of Your Curries / 2 pan Balti Lamb Rogan Josh w/leftovers
« on: April 17, 2018, 10:10 AM »
Threw this together just now. Delicious.  RJ has always been a favourite of mine. This is an adjusted Misty Ricardo style with some of my home made Balti Paste and some cloves added. Otherwise it is as per his ebook recipe.  I still think it could use more clove.

76
Pictures of Your Curries / Kashmiri Chicken Masala X 3
« on: April 11, 2018, 02:57 AM »
This is a picture of the 3 dishes I just prepared before I did a lunchtime taste test. I just managed to save a sample of each for the wife to try when she comes home.  I do want a second opinion.  Discussion in the thread on the dish.

Kashmiri Chicken Masala

I couldn't help myself.

Kashmiri Lamb Balti and Lamb Pasanda added this afternoon.

77
Pictures of Your Curries / Birmingham Balti Co book arrived today
« on: March 23, 2018, 11:45 PM »
Pics now. More later.

Balti Chicken Madras (sort of)
Balti Chicken with Capsicum, Tomato and Mushroom
Celtnet.org Korma (Baltified)

78
Pictures of Your Curries / Takeaway plus my own
« on: March 21, 2018, 11:10 PM »
I prepared No 1 daughter and boyfriend dinner tonight as a takeaway order.  Mango Chicken for her, Butter Chicken for him plus Bombay Aloo and Puffy Breadmaker Cheese Naan.

I made Chilli Prawn Masala, Pilau Rice and plain naan for myself and dearest.

The Bombay Aloo is pictured in LC's thread of that name. 

The Mango Chicken is a done deal with huge thanks to Chewytikka. I used very neutral base for this dish.

I really like this Butter Chicken as well. It was made using 50/50 Base Gravy (the one with Chicken) and Makhani Gravy and I reduced the Tomato puree level accordingly. It is not as intense as using just the Makhani as I did last time.  Also using standard pre-cooked chicken instead of Tandoori made a huge difference.

79
Lets Talk Curry / Bombay Beef and Mushroom
« on: March 12, 2018, 08:07 AM »
I finally had time to cook a curry with the chicken base gravy I made a couple of days ago. I had to freeze most of it as well as the pre-cooked lamb I made for the weekend.  It just didn't happen.

This afternoon I've pre-cooked some gravy beef (shin beef) and because my dearest likes mushrooms, I've created an Beef and Mushroom Bombay inspired dish. I'm not really sure what I'd call it but it has the beef and mushroom, green and yellow capsicum, some red and green chili and a diced carrot, diced tomato and it has some coconut milk, found in Beef Bombay recipes I've seen.  So the proof will be about half hour away. It smells pretty good though.  I'm about to give a few minutes with some coriander added.

The base gravy is good enough to eat on it's own.  Yum yum.

Plus it did make a really good Beef and Mushroom Bombay.  Delicious.


80
Curry Base Chat / Vegetarians need not apply.
« on: March 09, 2018, 08:23 AM »
Well even though my family don't want curry, who cares?  I do.
Thought I'd start a new post so as I don't hijack anybody elses. I'm guilty of that but it's sometimes difficult to know the boundary. The problem is that it can make forums unwieldy to navigate for others, either way you go. Oh well.

Chicken.  There you go.  As I mentioned elsewhere I have been pawing over old stuff.  Chicken carcases in the base.  The aroma was immediately what I've been missing, and that's just the base gravy.  As I don't have a grinder of anything of the sort I took a different approach.  I bought 2 whole chickens (not alive although my old hens don't lay anymore. Watch out girls!) and took the meat off them. I then boiled the remains and used the resulting stock in place of water in the base.  I then deboned the solids from the boil and threw it all in the base (sans bones) at stage 3. Blending and cooking out.

Well the aroma of the whole base changed immediately to anything Ive ever done before.  Plus I didn't rush it.  Stage 1 and 2 slowly in the pressure cooker pot and then stage 3 in the big guns. My crab cooker.

Would you believe that exactly 30 minutes to the dot after I put it on the flame, the magic that Chewytikka said would happen did.  As if by magic the oil rose to the surface.  I truly think that this is the first proper base I've made.

Pictures: Base gravy made with chicken stock from boiled carcases. Deboned chicken boil off.

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