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Topics - Sverige

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11
Trainee Chefs / Beginners Questions / Maggi liquid seasoning
« on: January 11, 2018, 03:22 PM »
Picked up a bottle of "Liquid seasoning" by Maggi at the shops. Does anyone have recipes or use tips please? Not sure if it's used in BIR at all, anyone know?

12
Pictures of Your Curries / Tikka time
« on: October 11, 2017, 08:25 PM »
Chicken tikka with curry sauce and rice. I was feeling hungry so used two chicken breasts per person, a bit greedy probably. Tikka was an improvised recipe based on Laziza tikka botti, bit of partake madras kebab paste, mint sauce, lemon juice, mustard oil and some red powder. Worked very well.

13
Pictures of Your Curries / Chicken Ceylon
« on: September 10, 2017, 05:16 PM »
A couple of chicken Ceylon tonight, from a batch cooked past weekend. In fact I stirred a spoon of Naga paste into mine, so I guess that makes it a chicken Naga Ceylon.

14
Talk About Anything Other Than Curry / Pizza dough
« on: February 27, 2017, 06:35 PM »
I persevered with "no knead" pizza dough for a while, but eventually came to realise that pizza really does need the gluten development that only comes with kneading at the beginning and half way through the rise. I've therefore come to rely on this one, which is based on the chefsteps recipe.  It all takes a fairly long time but the steps are simple, the results are good, and the dough balls can be frozen and defrosted without problem.

Ingredients

All purpose or bread flour 1080g
salt 1 level tbsp
water 705g
fresh yeast 4.5g or substitute 1/2 qty dried yeast.

Add flour and salt to a stand mixer and mix to combine. Meanwhile dissolve the yeast in the water.

Add yeast/water mixture to flour and knead with dough hook for 7 mins on low speed.  Oil the inside of a large bowl (7 litre capacity at least) and turn out the mix into the bowl.  Cover with cling film and leave to rise at room temp for 8 hours min (24C), or up to 14 hours in a colder room (20C)

Turn out the risen dough onto a large floured board and portion into 300g dough balls (6 from this batch size). Knead and stretch the dough balls for 1 min each and form into balls again. Oil the outside of the balls lightly and place into plastic food bags then rest them overnight in the fridge.

At this stage (after fridge) you may freeze the dough balls with no loss of quality. To defrost take out of freezer 4 hours before required then remove from plastic bag 1 hour before required.

Remove bag of dough from fridge 90 mins before required and remove plastic bag to allow dough to come to room temp.  Heat oven to fan 250C for at least 30 mins. Stretch by hand onto a Teflon mesh tray or perforated non stick tray. Stretch out to 13" size and top with pizza sauce and your toppings of choice.

Use a slide under the Teflon mat to get the pizza and Teflon mat into oven directly on the oven shelf. Turn up oven from 250C to 275c as you put the pizza in and cook 8 or 9 mins.

15
Lets Talk Curry / Arsenic in rice
« on: February 10, 2017, 07:41 AM »
Something to think about before using the absorption method to cook your rice:

http://www.bbc.com/news/health-38910848

16
Trainee Chefs / Beginners Questions / How to tikka paneer?
« on: February 01, 2017, 10:15 AM »
when using paneer for tikka kebabs, would you pre fry the paneer then marinade, or just cut the raw paneer into chunks, marinade then grill on the kebab?

17
Talk About Anything Other Than Curry / Happy New Year one and all!
« on: December 31, 2016, 11:32 PM »
Hope next year brings you all you wish of it, including new curry cooking skills  8) :-*

18
Madras / Bulk chicken madras, 10 portions in electric pressure cooker
« on: August 23, 2016, 03:36 PM »
In recent years I've drifted away from the "classic" approach of cooking single portions from a base sauce, reduced in a pan. Mainly as I find it more convenient and time efficient to cook a big pot of curry and portion out for the freezer, so I only cook and clear up once.

I wrote the below out for a friend who wanted to have a go and thought it's worth sharing here. Because the amount of liquid is limited, I do think an electric pressure cooker is necessary for this recipe. A normal pan or conventional pressure cooker would lose too much in evaporation and burning would be an issue I think. The intention is that the receipe finishes up at the correct consistency of a finished curry as there is no final reduction stage.

I must give nods in the direction of Chewytikka, ifindforu and JB, all of whom I have referred to as sourceS of inspiration over the years. Who among us can say a recipe is entirely our own creation after all?

First make a mixed curry powder with the following proportions:
5 parts turmeric powder
5 parts mild madras curry powder
3 parts cumin powder
3 parts coriander powder
2 parts paprika
1 part garam masala
The "part" can be any size you like.  I usually use 1 part = 1 level tbsp which would give you more mixed powder than these recipes require.

For the main curry sauce, an electric pressure cooker is essential, as there is not enough liquid for it to cook sufficiently without burning in a normal saucepan, plus the evaporation from a normal pan would throw off the proportions.

Main sauce (stage 1): Ingredients

2kg roughly sliced onions (weight after peeling and slicing)
60g green pepper
1 small potato sliced 50g, no more
50g carrot
500ml chicken stock
1.75 lvl tsp salt
40g coriander stalks
20g coconut cream block
125g veg oil
1.5 heaped dessertspoonful turmeric

Add the above ingredients to the electric pressure cooker and cook at pressure for 30 mins, then release pressure and stir. Now cook again at pressure for 40 mins. Depressurise.

Thinly slice two cloves of garlic and fry in 2 tbsp oil until mid brown in colour. Add the garlic and oil to the cooked sauce and blend well with a stick blender until completely smooth.

stage 2 for chicken madras
400ml/320g oil
200g/7 heaped tbsp garlic&ginger paste
20g/ 3 level tbsp chilli powder
12g salt
50g/ 7 level tablespoon mix powder
3 level tablespoon kasoori methi leaves (dried fenugreek leaves)
100g / 4 heaped tbsp Pataks madras kebab paste
100g Tom pur

19
Ceylon / Bulk chicken Ceylon 10 portions in electric pressure cooker
« on: August 23, 2016, 03:32 PM »
In recent years I've drifted away from the "classic" approach of cooking single portions from a base sauce, reduced in a pan. Mainly as I find it more convenient and time efficient to cook a big pot of curry and portion out for the freezer, so I only cook and clear up once.

I wrote the below out for a friend who wanted to have a go and thought it's worth sharing here. Because the amount of liquid is limited, I do think an electric pressure cooker is necessary for this recipe. A normal pan or conventional pressure cooker would lose too much in evaporation and burning would be an issue I think. The intention is that the receipe finishes up at the correct consistency of a finished curry as there is no final reduction stage.

I must give nods in the direction of Chewytikka, ifindforu and JB, all of whom I have referred to as sources of inspiration over the years. Who among us can say a recipe is entirely our own creation, after all?

First make a mixed curry powder with the following proportions:
5 parts turmeric powder
5 parts mild madras curry powder
3 parts cumin powder
3 parts coriander powder
2 parts paprika
1 part garam masala
The "part" can be any size you like.  I usually use 1 part = 1 level tbsp which would give you more mixed powder than these recipes require.

For the main curry sauce, an electric pressure cooker is essential, as there is not enough liquid for it to cook sufficiently without burning in a normal saucepan, plus the evaporation from a normal pan would throw off the proportions.

Main sauce (stage 1): Ingredients

2kg roughly sliced onions (weight after peeling and slicing)
60g green pepper
1 small potato sliced 50g, no more
50g carrot
500ml chicken stock
1.75 lvl tsp salt
40g coriander stalks
20g coconut cream block
125g veg oil
1.5 heaped dessertspoonful turmeric

Add the above ingredients to the electric pressure cooker and cook at pressure for 30 mins, then release pressure and stir. Now cook again at pressure for 40 mins. Depressurise.

Thinly slice two cloves of garlic and fry in 2 tbsp oil until mid brown in colour. Add the garlic and oil to the cooked sauce and blend well with a stick blender until completely smooth.

Stage 2 - for chicken Ceylon
240g/300ml oil
150g/5 heaped tbsp garlic&ginger paste (blend equal amounts garlic and ginger with oil to make paste, then use 150g here)
1 level tbsp chilli powder for mild heat
12g salt
60g/ 10 level tablespoon mixed curry powder
85g/7 level tbsp caster sugar
50g Tom pur

20
Lets Talk Curry / Are these two the same?
« on: July 30, 2016, 04:33 AM »
Same product different packaging, or are these two distinct Pataks products?


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