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Messages - RobinB

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71
Just Joined? Introduce Yourself / Re: Hi,
« on: November 07, 2007, 12:08 PM »
lol no worries.

72
Just Joined? Introduce Yourself / New member
« on: November 06, 2007, 01:09 AM »
Joined a few days ago and have been hooked eversince,overwhelmed by the amount of valuable information on the site.

Been cooking curry's for many years now, but hopefully this will bring many new recipes and improvements, I started out trying to recreate BIR Currys using some random online base sauces which were pretty unsuccessful,then tried Kris Dhillons book which was marginally better but still lacking something......Can't quite put my finger on it.

Still have a small batch in the freezer so i'll try something new next time,Thanks to everyone for the warm welcome.

73
Cooking Equipment / Re: Chef's Knives
« on: November 05, 2007, 11:09 PM »
went in to TK Max yesterday,They had a few Wusthoffs in there for 16.99 each,which is probably about a third off RRP, you need to look hard for them though,it's a bit of a bun fight in there as usual.

Couln't really justify buying anymore knives though,just for the sake of them been cheap.

74
Traditional Indian Recipes / Re: Mogul Style Chicken
« on: November 05, 2007, 09:45 PM »
Recipe for Mogul style chicken



apprx 500g or 4 chicken breasts dried and dusted with a little garam masala.

1 large onion(Finely chopped)

5cm piece of ginger(pureed)

4 cloves of garlic(pureed)

2 eggs beaten with salt and pepper

110 ml Double Crm

150 ml greek Yogurt beaten with 1tsp cornflour.

Large pinch of saffron

5cm stick cinnamon

4 cloves

4 Cardommen pods

2 bay leaves

100g ground almonds

5 Tbsp Ghee



Heat the ghee in a deep sided frying pan,then dip the chicken in the egg and fry for a couple of minutes on each side until coloured,remove chicken and set aside.

Add the onions,Garlic,Ginger and bay,cinnamon,cardammon,cloves to the same pan with the remaining ghee and fry until onions are golden.

Remove pan from the heat for a few minutes,then add yogurt/cornflour mixture and saffron,mix well and return chicken to the pan along with any juices.

Cover and simmer over a low heat for about 20 mins,turning the chicken occasionally,the yoghurt will have started to split but dont worry.

remove the chicken and place in a warmed serving serving dish,then add the cream and almonds to the pan and whisk gently untill heated through,this will also bring the sauce back together if it has started to curdle.

check seasoning Pour over the chicken and serve.

might be nice with a few flaked almonds sprinkled on top

75
Rice (Plain, Pilau, Special, etc) / Re: Pilau Rice
« on: November 05, 2007, 08:40 PM »
Hi,

Yeah I used the star anise on this occasion, can be a bit overpowing if you use too much though, its really a personal taste,I've experimented with,1tsp cumin seeds,lemon zest,blade mace,onion, as long as you keep any additions fairly subtle you should be fine.

Have a play around and see what you think.

76
Rice (Plain, Pilau, Special, etc) / Re: Pilau Rice
« on: November 05, 2007, 11:08 AM »
Recipe for Pilau rice(Serves 3-4)


250g Basmati rice(I used supermarket own brand)

30g Unsalted butter

500ml Water

2 Cardamon Pods

1Tsp Fennel Seeds

2 Cloves

1/2 tsp Salt

1 Bay leaf

1/2 Star anise (optional)



Wash rice thouroughy in a bowl until water runs clear,this takes a while then leave to soak in cold water for 30 mins.

Drain rice really well and shake off as much water as you can.

Melt butter in a largeish saucepan and add salt,spices,bay for a few seconds,add rice and fry gently for a minute or two on a medium heat. Add the water and bring to the boil stirring just once.

Cover the pan with a A3 size piece of foil and place the lid on top, Turn the heat down to no2 electric or halogen,if gas use simmer,and cook undisturbed for 8 mins.

Turn off the heat and remove lid and foil, add a few drops of red/yellow/green colouring to different sides of the pan(I use the inside of a bic as a little pippette or a straw,finger over the top)

Preheat oven to 100c, once the rice has sat for 10 mins,gently transfer into a lightly oiled oven proof dish and cover well with the foil you used earlier,making a few steam holes.

Put in the oven,the longer the better gently folding every 20-30 mins and the rice grains will be lovely and separate.

Enjoy


77
Traditional Indian Recipes / Mogul Style Chicken
« on: November 05, 2007, 10:48 AM »
Heres a dish i prepared last night from "Best ever cooks collection":Indian

A little mild for me but very flavoursome.

78
Rice (Plain, Pilau, Special, etc) / Pilau Rice
« on: November 05, 2007, 10:34 AM »
Hi,Heres a photo of the Pilau rice I made last night.

79
Just Joined? Introduce Yourself / Hi,
« on: November 01, 2007, 11:09 PM »
Hi,Just joined,the site looks fantastic, and im really looking forward to trying out some recipes

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