All

I have no idea how to ask this question and I have read some posts where there are polls.

What is your favourite starter ?
What is your favourite main dish ?
Do you have a 'desert' dish ?

I have come home tonight and rather than take a keema & spinach or a chicken & chickpea out of the freezer, I have chosen a CTM.  CTM is not an 'on the spot' curry, due to marinading and yet it is my personal choice.  What is yours?

BAJ

It was time for me to make one of my family staples (well for my son and me anyway) and I would like to share.

I know a lot of this is not 'cooking' and shop bought but I find it consistent to use these products, you don't have to.

Ingredients

1kg Chicken Breast
1 tablespoon hot chili powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons smoked paprika
2 teaspoons black pepper
3 teaspoons onion powder
3 teaspoons ground cumin
3 teaspoons crushed red pepper flakes
1/2 teaspoon sea salt
300g Hot Salsa Sauce (you can make your own but for consistency I use shop bought jars)
about 200ml-300ml of cold water (enough to cover the chicken)

Method

I mix all the powders together.
Place the chicken in an oven proof dish, pour half of the mix over them to coat.
Turn the chicken over and coat the other side with the last of the mix.
Pour the salsa over the chicken evenly.
Pour the water over until the chicken is covered (too little and the breast may dry out or burn, too much and you just have to cook longer)
Cover and place in the oven at 180C (350F, Gas Mark 4) for 1.5hrs.
Take from the oven and using a couple of strong forks begin to 'pull the chicken breast apart'.
Return to the oven and over the next 1-1.5hrs repeat pulling the breast apart until you are happy (Don't let it dry out but add water sparingly).
Eat hot in wraps, store in a sealed container in the Fridge for upto 7 days or freeze in small qty's for upto 3 months (depending on how much you want to use per serving - always reheat thoroughly to piping hot before wrapping).

Serving suggestions

I use Plain white flour wraps.
I take 4-5 heaped tablespoons of the chicken and I mix in Mature grated Cheddar cheese (as little/much as you like), heat and stir until the cheese is beginning to melt.
Add other things such as cooked rice (warmed), thin sliced strips of Green and Red Peppers, Spinach leaves, the list is endless.
Spoon out all of the fillings onto the wraps (depends how much you have added and how much filling you want in each) and fold.
I then warm the filled wraps in a microwave (timings will vary depending on your microwave's power rating and the number of wraps; 3 wraps at 700w go in for 1 minute).

I wished to try a new Base and there have been some recently that I was going to try but I was delayed and other members tried them and posted their opinions.

Then a few days ago, a link was made to quite an old post, a post which is almost my "Nirvanna* and I had not found.

Result, I made Taz curry base, as it is the base used.  And since I have a pan of it on a low simmer, I figured I might make a dish I have made many times before to compare it to, hence the Subject.  Also it ties into my Splitting post.

It was delicious and now I have to add it to the list I will make for 'International Football nights' when they restart soon.  The list is getting longer than the number of people that I can fit in front of my TV!

The 'other' dish I hope to make tomorrow...

Yesterday, the wife asked me to use the resources on here to make her a Prawn Curry with some 3 in (9 cm) King Prawns that she had bought.

After quite a bit of searching, I found tempest63's recipe Bawibride Prawn Patio

Now, she doesn't like it very spicy, so I didn't add the fresh chilli, I guessed at the amount of salt (1 tsp) and I didn't have the cane vinegar so I used the white vinegar. as suggested and followed the Method.

I will try it again but with a couple of small adjustments, that the wife has suggested/requested in that I make more of a sauce/gravy by adding a small amount of fresh cream and only use about 1/2 tbsp of vinegar.  Other than that, she quite liked it and has already been out and bought more Prawns!

What is the reason for the love of Oil that seems prevalent in the majority of recipes?  Personally I don't like it, hence my question.

BIR also make Keema (ground lamb/mutton) which is quite dry.
Karahi (asian style) is almost without oil

TA's (at least a dozen that I have tried within deliver of my address) have to maximise profit and so tend to provide mostly 'gravy' with some tomato and onions/pepper and a little meat, swimming in oil. unless I specify Asian Style.

The best I ever had was as reward for working in a video shop, in the late 80's. Quail with fresh orange and chappati and had only a little gravy.

Are we in love with personal tradition, flavour or expectation?

Just a thought.  Discuss.