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Topics - Bob-A-Job

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31
Talk About Anything Other Than Curry / What is your Achilles' heel?
« on: December 29, 2018, 10:17 PM »
I can cook everything... but only a few items with any competence.

I have have spent several hours today on these forums, on may subjects, going back years and years.  Of particular interest to me was the section on Rice and Breads.  No matter how I try, these are 2 things that I can just never get right.. and I am not talking about perfect, or even passable but, they just always fail for me, so much so that I have almost given up trying.

Do you have something that always seems to elude you... that would share with us?

32
Bhuna / Almost Baseless Beef Bhuna
« on: December 27, 2018, 02:17 PM »
So, here are a few pictures of my Beef Bhuna that I made last night with Christmas leftovers.

I had about 100ml of leftover base "CA's Curry Base" and 400g of diced beef.

I slow cooked the beef for about 3hrs until tender in:
1/2 tsp of Ginger paste
1/2 tsp of Garlic puree
1/2 tsp of generic East End Curry powder
1/2 tsp of Hot Chilli powder
water (to cover)

I used 976bar's recipe for "mutton bhuna"mutton bhuna with some slight alterations becuase of the beef instead of mutton:

Serves 1-2
Ingredients:
300g Pre-cooked beef
30ml KTC Olive Pomace Oil Blend
1 Star Anise
5 Green cardamom pods, cracked
5 Cloves
5 Garlic cloves crushed
1 tsp Garlic puree
1 tsp Ginger puree
1 Medium onion, finely chopped
2 Green finger chilies, sliced (adjust to your own heat liking, I wanted a hot dish)
1 tsp Bassar curry masala
1 tsp Curry powder
2 tsp Coriander stalks
1 tsp Tomato puree
1/2 Red pepper chopped into 2-3cm squares
Approx. 100ml base sauce

Method:
Add the oil to the pan on a low heat and add the onion, star anise, cloves and cardamom pods and soften the onions until they are translucent and golden
Add the red pepper, chilis and garlic. (I removed the star anise, cloves and cardamom pods). Cook for about 2-3 minutes but do not let the garlic burn or it will give a bitter taste to the dish.
Add the Bassar curry masala, Curry powder, Coriander stalks and cook gently for about 20-30 seconds
Add the Tomato puree and stir in to form a masala.
Add a spoon of the base sauce and mix everything together. (At this stage turn the heat up to medium), let the oil separate from the base then add another spoon and do the same.
Add the Mutton and it's stock and mix in.
Add remainder of base sauce and continue cooking until the meat is warmed through.



33
Highly Recommended British Indian Restaurants / Punjab Sweet House & Grill Centre / Bharat Restaurant - Bradford
« on: August 25, 2018, 09:03 PM »
I am from Bradford and my recommendation would be Punjab Sweet House & Grill Centre.  I have eaten there many times and a few years ago, we had a monthly 'curry' club where we each took turns to select a venue, select food from a menu and pre-order with the restaurant.  This was important as it allowed them to bring in extra staff and make sure everything was prepared.  We only had an hour for lunch, including travel time and there were anywhere from 30-50 of us.

Another venue that always did well but was not quite to my taste was Bharat Restaurant (licensed).

34
Just Joined? Introduce Yourself / Hi
« on: June 24, 2018, 10:10 PM »
Good morning/afternoon/evening.

I have been lurking for quite a while, trying out several members recipes and making changes on my own, mainly substitutes, not always successful.

I figured it was time to come out of the shadows and thanks all those that I have *cough* used recipes from.  You know who you are.  Well actually you don't but I do and so thank you.

BAJ

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