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If you can still find out his chicken stock recipe (for the gravy), that would be brilliant!
OK, I chatted to the guy again tonight and have his recipe for making up his standard sized pot of base sauceHe was at great pains to be wary of adding too much chilli, salt and garam masala. Too much of any of these will ruin the base and are irreversible.
Trouble is a number of these recipes we have got from chefs and they don't specify exact quantities.Also I asked him how long does he pre fry his onions for and of course his answer was 'until they are done'