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Messages - matt3333

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131
Trainee Chefs / Beginners Questions / Re: Garlic and Ginger Purees/pastes?
« on: June 25, 2008, 08:49 PM »
Hi currym4d
I simply put garlic and ginger in a mini blender with a touch of water and blitz to produce a paste.
Welcome
Matt

132
Supplementary Recipes Chat / Re: Patak's Curry Paste
« on: June 25, 2008, 07:00 PM »
I'm not a fan of Pataks in mainstream currys' it does indeed leave a particular taste,however the Balti Paste does seem to work nicely.
On the plus side I think  the Pataks pastes namely, the Tikka, Tandoori and Kashmiri Masala are excellent for Tikka/Tandoori marinades IMHO.
Matt

133
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
« on: June 22, 2008, 02:35 PM »
Hi Guys
apologies if this is not the right place to post but please see below pictures of SnS's base that I made earlier today.
Smells lovely can't wait to use it.
Matt

134
Traditional Indian Recipes / Re: Chicken Dansak
« on: June 21, 2008, 07:44 AM »
Hi tonymexico,
Interesting recipe but I'm guessing that with the length of cooking time and lack of any base sauce that this is more home style than BIR.
Another one to add to the ever growing list of must try.
Matt

135
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
« on: June 20, 2008, 06:24 PM »
Quote from: smokenspices on June 20, 2008, 05:10 PM
There is methi in the Madras recipe - but this could be coriander leaf that Bobby added at the last moment (which of course is optional)

SnS ;)

Sns
Helps if I read the recipe properly, BTW great photos the rice preparation is a lovely touch.
Great thanks for the works you guys are doing.
Matt

136
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
« on: June 20, 2008, 04:45 PM »
Hi Bobby
Great looking curry, it looks like there is some corriander or Methi in the meal but I noticed there is none in the recipe or did it come from the base- Which also looks like one to try.
Soooo much to do.
Matt

137
Trainee Chefs / Beginners Questions / Re: What is tomato puree?
« on: June 17, 2008, 06:21 AM »
Hi
Shortage of Indian shops in Eastbourne, does anyone know whether white Tower is available in any of the major supermarkets.
Matt

138
Trainee Chefs / Beginners Questions / Re: Which Oil (or Ghee) Should I Use?
« on: June 14, 2008, 05:45 PM »
Hi
For what its worth I now use Rice oil when cooking my curries, the health properties are mean't to be favourable(Unless someone tells me otherwise)
Matt

139
Just Joined? Introduce Yourself / Re: Good afternoon from Wednesbury :-)
« on: June 01, 2008, 05:27 PM »
Hi Shilts
Welcome from another newbie, small world my wife is from Wednesbury.
Hate to say this but I'm a keen Wolves fan going back to the John Richards, Derek Dougan era.
Matt

140
BIR Main Dishes Chat / Lamb rogan josh - take on the takeaway
« on: May 31, 2008, 03:46 PM »
Hi
I watched this, some interesting footage and you couldn't miss the pataks, bloody depresssing if the secret ingredient is "Pataks".
I'm guessing but will it be on Iplayer tomorrow.
Matt

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