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Topics - Stephen Lindsay

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11
Can anyone suggest a recipe for salt and pepper chicken as served by Chinese takeaways please?

12
Pictures of Your Curries / One for CH
« on: January 10, 2014, 09:13 PM »
Couldn't resist this CH - Bitstrips is a great app!


14
Pictures of Your Curries / Tonight's Tea - Tandoori Mixed Grill
« on: October 05, 2013, 09:07 PM »
I thought I would do a mixed grill for a change. Sometimes Tandoori King Prawn is included in a mixed grill but I don't like seafood so I left it out. So here we have Tandoori Chicken, Chicken Tikka and Sheek Kebab with salad and yellow mint sauce. Most enjoyable.


15
Lets Talk Curry / And the moral is....
« on: August 18, 2013, 09:26 PM »
Well tonight I made a double batch (2kg onions) of Taz base. All well, bubbling on top of the cooker. Left to "cool". Blitzed said base, getting around 20 portions. My Lidl's finest liquidiser doing the business as usual. It has served me well the last couple of years. Until...

The last batch being liquidised came away in my hand like some sort of explosion, sending a vomit like substance all over the kitchen worktop, base units, floor, me and my partner's brand new, white Converse trainers (

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Talk About Anything Other Than Curry / Wimbledon
« on: July 07, 2013, 05:26 PM »
Well done Andy Murray!

18
I'm spending a couple of days in York at the beginning of July with my daughter but staying at a Travelodge near Leeds. Can anyone recommend a decent BIR in this area?

19
Well it's been a while since I posted any pics so here is my effort from tonight.

Chicken Bangla Garlic

http://www.curry-recipes.co.uk/curry/index.php/topic,11286.msg85601.html#msg85601

Chicken Bengali

http://www.curry-recipes.co.uk/curry/index.php/topic,11360.msg86396.html#msg86396



The Chicken Bengali (left) has a slightly sour note, thanks to the use of tamarind concentrate. I imagine that this will not be to everyone's taste but it is a nice change. By contrast the Chicken Bangla Garlic is positively sweet, though there is no sugar in it. It has a real depth of flavour, due I think to the level of garlic and coriander, which is added to by the spring onions. This has now become a staple and I've been cooking this once a week for the past few months now.

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Talk About Anything Other Than Curry / A Bit of Horsing Around
« on: February 12, 2013, 05:28 PM »

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