Lovely oily fish. They say omega 3 is really good for us. However, i'd imagine that if there is one place that all the c**p out of the ocean is going to end up anywhere in a fish, it has got to be the liver, surely
ah, fois gras....yum :cheesy:
Let's trade, recipes ! Food fit for trading champions.
- Thread starter Crap Buddist
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ah, fois gras....yum :cheesy:
Anybody fancy Guacamole
3 avocados (Ripe!!!! not the crap you get in UK supermarkets .....see note below for that!)
1/2 tomato (chopped)
2 garlic cloves (crushed)
1/4 onion (finely sliced, then chopped)
3 spoonfuls coriander
1 green chile finely chopped (completely optional)
tiny bit of salt
a) mash avocado till completely smooth
b) put every other ingredient in, and mix
c) put in the fridge for 10 minutes before serving
d) EAT!!!
Note on knowing if an avocado is ready or not:
1) Ready to eat Today: On the touch, it feels similar to a Camambert cheese on a supermarket shelf
2) Ready to eat in the next couple of days: Slightly harder than point 1) above, yet not hard
3) You have been ripped off :cheesy: (This means you are a Brit and dont know how to buy them :cheesy: ) : Solution.......wrap in newspaper with a banana and check in 24 hours till it is in the state in point 1) or 2) above. if it is as 2) prepare immediately
3 avocados (Ripe!!!! not the crap you get in UK supermarkets .....see note below for that!)
1/2 tomato (chopped)
2 garlic cloves (crushed)
1/4 onion (finely sliced, then chopped)
3 spoonfuls coriander
1 green chile finely chopped (completely optional)
tiny bit of salt
a) mash avocado till completely smooth
b) put every other ingredient in, and mix
c) put in the fridge for 10 minutes before serving
d) EAT!!!
Note on knowing if an avocado is ready or not:
1) Ready to eat Today: On the touch, it feels similar to a Camambert cheese on a supermarket shelf
2) Ready to eat in the next couple of days: Slightly harder than point 1) above, yet not hard
3) You have been ripped off :cheesy: (This means you are a Brit and dont know how to buy them :cheesy: ) : Solution.......wrap in newspaper with a banana and check in 24 hours till it is in the state in point 1) or 2) above. if it is as 2) prepare immediately
Salsa!
Crap Buddist, this one is for ya
lovely weather yesterday.......made a barbecue......when that happens, i suffer from the heat of the coal fall asleep early, and always wake up at midnight and cant sleep. The best recipes come like that.
In the UK you would know this type of food as "fajitas", but that is not the real thing. If you travel to Mexico, and particularly to Mexico City, you will find that there is a concept called "Tacos al Carbon" . basically it means chargrilled meats served in a tortilla. So what is fun with it, you may ask. Actually it comes to the sauces that go with it. My favourite Taco shop has good meats (pork, chicken, beef), but I have realised that I love it because of its sauces. I have never been able to replicate them, but have come close to it. So here we go, did this last night, and it came quite close
Best done with if you are preparing a barbecue....i.e. before the meats.
10 tomatoes, cut in half
5 green chile (wrapped in tin foil)
5 garlic cloves (wrapped in same tinfoil as the chile)
2 onions, cut in half (if you use spring onions its even better, but increase quantity accordingly )
1/2 chicken stock cube in 1/4 pint of boiled water
3 spoonfuls of coriander
1 spoonful of tyme
1) place tomatoes, chile, garlic and onions on the grill and let them cook for some 10 mins while waiting for your coals to be ready......(final stage obviously)
2) remove from grill and place in blender with herbs and chicken stock
3) blend
4) YUM YUM YUM
PS the vegan option is to use water with salt instead of chicken stock
Crap Buddist, this one is for ya lovely weather yesterday.......made a barbecue......when that happens, i suffer from the heat of the coal fall asleep early, and always wake up at midnight and cant sleep. The best recipes come like that.
In the UK you would know this type of food as "fajitas", but that is not the real thing. If you travel to Mexico, and particularly to Mexico City, you will find that there is a concept called "Tacos al Carbon" . basically it means chargrilled meats served in a tortilla. So what is fun with it, you may ask. Actually it comes to the sauces that go with it. My favourite Taco shop has good meats (pork, chicken, beef), but I have realised that I love it because of its sauces. I have never been able to replicate them, but have come close to it. So here we go, did this last night, and it came quite close
Best done with if you are preparing a barbecue....i.e. before the meats.
10 tomatoes, cut in half
5 green chile (wrapped in tin foil)
5 garlic cloves (wrapped in same tinfoil as the chile)
2 onions, cut in half (if you use spring onions its even better, but increase quantity accordingly
)1/2 chicken stock cube in 1/4 pint of boiled water
3 spoonfuls of coriander
1 spoonful of tyme
1) place tomatoes, chile, garlic and onions on the grill and let them cook for some 10 mins while waiting for your coals to be ready......(final stage obviously)
2) remove from grill and place in blender with herbs and chicken stock
3) blend
4) YUM YUM YUM
PS the vegan option is to use water with salt instead of chicken stock
Crap Buddist
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Cheers Jacinto, sounds excellent. Recently last year or so, whilst thinking about creating meals and such, great foods, I'm a bit vacant with sauces and accompaniments so appreciate that salsa for the BBQ.
I like the idea that if going into cheffing I would probaly want to have a good stint at being a saucier, madness specialising in sauces.
Nice simple ingredients in your recipe so will be a pleasure to add this to the BBQ cook offs this year.
We didnt get the weather for a BBQ yesterday, still waiting, hopefully should drop in soon, managed to have about 6 BBQ's in April and bugger all since.
Thinking about your salsa, I suppose we could grill a red bell pepper at the same time, direct on the grill, (to remove skin skin) and chuck that in the blender ?
Anyway, just thinking...
oh, I know my little flat breads will be perfect for wrapping around the meat and salsa contents. Sounds like that salsa is what my breads have been waiting for.
Cheers for sharing mate..
I like the idea that if going into cheffing I would probaly want to have a good stint at being a saucier, madness specialising in sauces.
Nice simple ingredients in your recipe so will be a pleasure to add this to the BBQ cook offs this year.
We didnt get the weather for a BBQ yesterday, still waiting, hopefully should drop in soon, managed to have about 6 BBQ's in April and bugger all since.
Thinking about your salsa, I suppose we could grill a red bell pepper at the same time, direct on the grill, (to remove skin skin) and chuck that in the blender ?
Anyway, just thinking...
oh, I know my little flat breads will be perfect for wrapping around the meat and salsa contents. Sounds like that salsa is what my breads have been waiting for.
Cheers for sharing mate..
Cheers Jacinto, sounds excellent. Recently last year or so, whilst thinking about creating meals and such, great foods, I'm a bit vacant with sauces and accompaniments so appreciate that salsa for the BBQ.
I like the idea that if going into cheffing I would probaly want to have a good stint at being a saucier, madness specialising in sauces.
Nice simple ingredients in your recipe so will be a pleasure to add this to the BBQ cook offs this year.
We didnt get the weather for a BBQ yesterday, still waiting, hopefully should drop in soon, managed to have about 6 BBQ's in April and bugger all since.
Thinking about your salsa, I suppose we could grill a red bell pepper at the same time, direct on the grill, (to remove skin skin) and chuck that in the blender ?
Anyway, just thinking...
oh, I know my little flat breads will be perfect for wrapping around the meat and salsa contents. Sounds like that salsa is what my breads have been waiting for.
Cheers for sharing mate..
no worries CB,
re the red peppers, well, have a go, you never know, you may improve it
. i do suggest that you at least make a tiny bit of the original recipe to compare, otherwise you will never know. j
stuff for kids .....and parents
i got a 4year old kid. as a matter of principle i wont feed her the things i see people feed their kids in this country.
one of those things is ketchup. ketchup has so many chemicals its not funny.....dont believe me.......DUPONT......chemical firm.....produces most of the stuff you feed your kids if you give them ketchup
so, here we go, "Special Papa Tomato Sauce" ....as my 4year old calls it
2 passata
12 garlic cloves, crushed
4 spoonfuls of olive oil
1 tea spoon with salt
a) heat up oil and garlic....low, very low heat
b) place passata and salt
c) cover and heat for 2 hrs.......moving the mix every 20 mins.
use for:
1) pasta sauce for kids on its own
2) mix with sour cream and you get more pasta sauce for kids
3) substitute for ketchup
4) place on olive oil and pan, cheese, some hame, and 2 eggs and you get a lovely ommelette
5) PIZZA!!!! add some herbs and you get a lovely pizza sauce
i got a 4year old kid. as a matter of principle i wont feed her the things i see people feed their kids in this country.
one of those things is ketchup. ketchup has so many chemicals its not funny.....dont believe me.......DUPONT......chemical firm.....produces most of the stuff you feed your kids if you give them ketchup
so, here we go, "Special Papa Tomato Sauce" ....as my 4year old calls it
2 passata
12 garlic cloves, crushed
4 spoonfuls of olive oil
1 tea spoon with salt
a) heat up oil and garlic....low, very low heat
b) place passata and salt
c) cover and heat for 2 hrs.......moving the mix every 20 mins.
use for:
1) pasta sauce for kids on its own
2) mix with sour cream and you get more pasta sauce for kids
3) substitute for ketchup
4) place on olive oil and pan, cheese, some hame, and 2 eggs and you get a lovely ommelette
5) PIZZA!!!! add some herbs and you get a lovely pizza sauce
for wasp
ok wasp, here ye go. Huevos rancheros........ actually, needs 2 other recipes next to it, all of which have to be ready at the same time, so will put the first part here, and in the next 2 posts the rest.......the best things come to those that wait.....
so you need:
sauce for huevos rancheros.....on this post
fried tortillas..................a no brainer
Cheese (Cheddar is the best for this recipe.....wish we had Cheddar back home.....enough for a sandwich)
Ham......1 slice per egg.....but if you wish to use bacon, feel free.....just dont use the chicken stock on the sauce or put creme fraiche on top to reduce saltiness
beans...........................the equivalent of baked for you, or refried, up to you (next post)
Huevos Rancheros:
1) fry tortillas in vegetable oil....up to you how fried you want them.....i prefer relatively soggy not very fried
2) when tortilla finishing fry, place cheese and ham on top and place on plate
3) fry eggs, then place on top of tortillas, ham, cheese
4) put sauce (recipe for sauce is below) over eggs
5) place frijoles (the beans!!!) on plate, and garnish with cheese (best substitute to the cheese that should be used is feta cheese crumbled cause you cant find the cheese you need in the UK, and even less in that forgotten sheep-loving country of yours :cheesy: )
i) The sauce:
10 tomatoes
4 chiles (want it hotter.....increase quantity.....but up to you)
2 garlic cloves.....crusheed
1 onion, chopped
1/2 chicken stock cube
1 teaspoon coriander
1 large spoonful of vegetable oil
a) put tomatoes, chile, and chicken stock in boiling water (about half a litre.....one pint). let boil for about 10 mins, and lower heat to medium, leave for another 10 mins.
b) remove boiling stuff and put in blender with the onion and coriander
c) heat oil at medium heat, once hot, place garlic and leave for 2 mins
d) place blended stuff on oil, and let cook for about 10-15 mins, then lower heat to absolute minimum
e) sauce is ready......keep on low heat cause you will use it soon
this is how it should look
ok wasp, here ye go. Huevos rancheros........ actually, needs 2 other recipes next to it, all of which have to be ready at the same time, so will put the first part here, and in the next 2 posts the rest.......the best things come to those that wait.....
so you need:
sauce for huevos rancheros.....on this post
fried tortillas..................a no brainer
Cheese (Cheddar is the best for this recipe.....wish we had Cheddar back home.....enough for a sandwich)
Ham......1 slice per egg.....but if you wish to use bacon, feel free.....just dont use the chicken stock on the sauce or put creme fraiche on top to reduce saltiness
beans...........................the equivalent of baked for you, or refried, up to you (next post)
Huevos Rancheros:
1) fry tortillas in vegetable oil....up to you how fried you want them.....i prefer relatively soggy not very fried
2) when tortilla finishing fry, place cheese and ham on top and place on plate
3) fry eggs, then place on top of tortillas, ham, cheese
4) put sauce (recipe for sauce is below) over eggs
5) place frijoles (the beans!!!) on plate, and garnish with cheese (best substitute to the cheese that should be used is feta cheese crumbled
cause you cant find the cheese you need in the UK, and even less in that forgotten sheep-loving country of yours :cheesy: )i) The sauce:
10 tomatoes
4 chiles (want it hotter.....increase quantity.....but up to you)
2 garlic cloves.....crusheed
1 onion, chopped
1/2 chicken stock cube
1 teaspoon coriander
1 large spoonful of vegetable oil
a) put tomatoes, chile, and chicken stock in boiling water (about half a litre.....one pint). let boil for about 10 mins, and lower heat to medium, leave for another 10 mins.
b) remove boiling stuff and put in blender with the onion and coriander
c) heat oil at medium heat, once hot, place garlic and leave for 2 mins
d) place blended stuff on oil, and let cook for about 10-15 mins, then lower heat to absolute minimum
e) sauce is ready......keep on low heat cause you will use it soon
this is how it should look
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for wasp...huevos rancheros part II
the beans:
1/2 kilo pinto beans (red kidney is ok too)
1 onion
3 cloves of garlic
1 handful of salt
2 spoonfuls of vegetable oil
a) soak beans in water for 24 hours (place in pot with enough water to cover beans)....dont drain, use this same water (this is a huge difference)
b) next day, place onion, garlic, salt and oil on pot, and bring to the boil
c) let boil for about 45-60 mins.......
d) while boiling, remove any foam that arises (KEY PART!!!!! Dont miss this point)
e) lower heat to low, and cover almost completely leaving a bit open for air to come in.........let simmer for 5-6 hours. you can go out and come back. if you feel it needs more water, add small amounts at a time
These are called Frijoles de Olla. serve as accompaniment of any mexican dish.
Refried beans:
use beans as cooked above, and place on pan with oil.....m
mash beans, let fry......level of cooking is up to you.
the beans:
1/2 kilo pinto beans (red kidney is ok too)
1 onion
3 cloves of garlic
1 handful of salt
2 spoonfuls of vegetable oil
a) soak beans in water for 24 hours (place in pot with enough water to cover beans)....dont drain, use this same water (this is a huge difference)
b) next day, place onion, garlic, salt and oil on pot, and bring to the boil
c) let boil for about 45-60 mins.......
d) while boiling, remove any foam that arises (KEY PART!!!!! Dont miss this point)
e) lower heat to low, and cover almost completely leaving a bit open for air to come in.........let simmer for 5-6 hours. you can go out and come back. if you feel it needs more water, add small amounts at a time
These are called Frijoles de Olla. serve as accompaniment of any mexican dish.
Refried beans:
use beans as cooked above, and place on pan with oil.....m
mash beans, let fry......level of cooking is up to you.
JTrader
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Some great cooking ideas there jac, if i get to a stage where i have lots of free time, i will do lots of cooking, as i enjoy it!
At the moment, i just can't get enough raw oats, cold S/S milk, and a few drips of maple syrup.
Mornflake oats (£1.22 for a 2kg bag from asda) are really nice, with a nice flowery texture that mixes nicely with milk. On the bag it lists all the health benefits of raw oats such as -
They are the only cereal that helps remove cholesterol from your system with the beta gluten content = Healthy for your heart.
Slow release complex carbs. give you energy for several hours, meaning you are less likely to feel hungry soon after.
I like to eat nice food, but more and more, i only eat nice food that is good for me, as i've adopted a fairly scientific way of refuelling (no chemicals btw ).
I've switched from cod liver oil to cold pressed virgin flaxseed oil for my omega 3 also. To avoid any sh*t from the sea that ends up in a cods liver!
Besides raw oats, I eat 3-4 tins of red salmon/tuna per week with wholemeal bread, lots of fresh fruit and veg such as apples tomatoes, grapes, apicots, peaches, nectarines, & steamed cauliflower and brocolli when i have time, which is not often!
The less baked, fried, BBQ'd, (means less carcinogenic acrylamide present! ) microwaved, processed ready meal type foods the better IMO.
Although in the winter i do like the quality M&S soups!
At the moment, i just can't get enough raw oats, cold S/S milk, and a few drips of maple syrup.
Mornflake oats (£1.22 for a 2kg bag from asda) are really nice, with a nice flowery texture that mixes nicely with milk. On the bag it lists all the health benefits of raw oats such as -
They are the only cereal that helps remove cholesterol from your system with the beta gluten content = Healthy for your heart.
Slow release complex carbs. give you energy for several hours, meaning you are less likely to feel hungry soon after.
I like to eat nice food, but more and more, i only eat nice food that is good for me, as i've adopted a fairly scientific way of refuelling (no chemicals btw
).I've switched from cod liver oil to cold pressed virgin flaxseed oil for my omega 3 also. To avoid any sh*t from the sea that ends up in a cods liver!
Besides raw oats, I eat 3-4 tins of red salmon/tuna per week with wholemeal bread, lots of fresh fruit and veg such as apples tomatoes, grapes, apicots, peaches, nectarines, & steamed cauliflower and brocolli when i have time, which is not often!
The less baked, fried, BBQ'd, (means less carcinogenic acrylamide present!
) microwaved, processed ready meal type foods the better IMO. Although in the winter i do like the quality M&S soups!
hi JT
drink 1 glass of red wine with your dinner if concerned with grilled protein-animal fat.
if really concerned, have 1 teaspoon of olive oil (first press, cold, virgin type) before breakfast.
substitute butter for same olive oil on bread
eat avocados a lot of them
the recipes i have posted are all ultra healthy....(apart from the burgers), with simple healthy ingredients....and savoury. mix of mediterranean and indigenous mexican diet.
I cook while i trade
j
drink 1 glass of red wine with your dinner if concerned with grilled protein-animal fat.
if really concerned, have 1 teaspoon of olive oil (first press, cold, virgin type) before breakfast.
substitute butter for same olive oil on bread
eat avocados a lot of them
the recipes i have posted are all ultra healthy....(apart from the burgers), with simple healthy ingredients....and savoury. mix of mediterranean and indigenous mexican diet.
I cook while i trade
j
want a winter warmer.....delicious garlic soup from Castille
serves 4
100 grams of jamon serrano (substitute for parma ham, or chorizo if you dong get it)
12 garlic cloves, crushed (can be sliced, but up to you)
1 spoonful of pimenton dulce (called mild paprika in english)
1/2 baguette 2 days old (sliced)
1.5 litres chicken stock
5 eggs
4 spoonfuls olive oil (extra virgin....bla bla bla)
a) place oil on pot medium heat and place garlic and jamon
b) turn oven on (high)
c) place bread and move mix for 2 mins
d) place pimenton and mix 2 mins....be extra careful, pimenton burns quickly
e) place chicken stock and raise temperature, let boil for about 10 mins
f) break eggs into pot and place pot into oven for 4 mins
serve and enjoy. This is the cheapest easiest soup i have found. it is simply delicious. dont be put off by the name.
j
and that should look like this....my 4 year old cant get enough when i give her this
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thanks JT,
though not all of it is healthy......one of my favourites is very hot (temperature) bone marrow with a mild salsa......extra yummy
, but an artery clogger only eat than one every 12 to 18 months. not good for you. although a lovely Entrecote Bordalaise is served with bits an pieces of bone marrow (Sauce is based on bone marrow
)bone marrow is ilegal in the UK......yet, go to an italian restaurant and ask for an Ossobucco and you will get your share of bone marrow without asking
want bone marrow........try a Rissotto a la Milanesse
yum
been packing up the crap the wife buys and accumulates....moving homes. no trading for me. forgot about dinner tonight, but fancied something with garlic. yum. decided to make a simple base for toasted bread, and to top with other stuff.
sauce:
8 tomatoes (see procedure below)
10 garlic cloves (crushed)
1 teaspoon of salt
3 spoonfuls of olive oil (you know, cold press, extra virgin. bla bla bla)
1) boil 1 litre of water
2) once boiling, place tomatoes for 30 seconds and remove
3) once tomatoes cool down, skin, then seed, then chop, then place on plate
4) place garlic, salt and oil on top of tomatoes. let rest for 1 hour.......keep packing stuff............
5) come back, mash tomato mix roughly with fork.
6) toast bread
7) spread mix on toast.............and if you want anything else......top with
a) sardines
b) anchovies
c) feta cheese
d) jamon serrano (use parma ham if none available)
e) on its own
yum yum
sauce:
8 tomatoes (see procedure below)
10 garlic cloves (crushed)
1 teaspoon of salt
3 spoonfuls of olive oil (you know, cold press, extra virgin. bla bla bla)
1) boil 1 litre of water
2) once boiling, place tomatoes for 30 seconds and remove
3) once tomatoes cool down, skin, then seed, then chop, then place on plate
4) place garlic, salt and oil on top of tomatoes. let rest for 1 hour.......keep packing stuff............
5) come back, mash tomato mix roughly with fork.
6) toast bread
7) spread mix on toast.............and if you want anything else......top with
a) sardines
b) anchovies
c) feta cheese
d) jamon serrano (use parma ham if none available)
e) on its own
yum yum
nice chicken with herbes de provence
this is tonights dinner......honest, quite good
4 chicken thighs
6 spoonfuls of olive oil
1 glass of white wine....the nicer the better....
3 spoonfuls of herbes de provence
1/2 spoonful of salt
4 crushed garlic cloves
1 box (think its about 150 grams of mushrooms...the basic type....chopped)
ah, make spaghetti as a side dish
so.....
1)heat pan at medium heat and place 4 spoonfuls of oil and garlic.
2) place chicken, and 1 spoonful of herbes de provence.......wait for about 5 mins then pour about 1/4 of the glass of wine
3) turn chicken, and 1 spoonful of herbes de provence....another 5 minutes
4) place mushrooms, rest of wine, and rest of oil rest of herbes de provence and cover. also, turn heat to low!!!....leave for about 50 mins and keep turning chicken around.
5) when 35 of the 50 mins reached, boil water and place on pot......make spaghetti....you know, your basic barilla type.
6) ensure meat is cooked....no pink stuff inside or next to the bone........place some of sauce on top of spaghetti.
and by the way, im writing a recipe book, so this is the free stuff if you ever see it published
this is tonights dinner......honest, quite good
4 chicken thighs
6 spoonfuls of olive oil
1 glass of white wine....the nicer the better....
3 spoonfuls of herbes de provence
1/2 spoonful of salt
4 crushed garlic cloves
1 box (think its about 150 grams of mushrooms...the basic type....chopped)
ah, make spaghetti as a side dish
so.....
1)heat pan at medium heat and place 4 spoonfuls of oil and garlic.
2) place chicken, and 1 spoonful of herbes de provence.......wait for about 5 mins then pour about 1/4 of the glass of wine
3) turn chicken, and 1 spoonful of herbes de provence....another 5 minutes
4) place mushrooms, rest of wine, and rest of oil rest of herbes de provence and cover. also, turn heat to low!!!....leave for about 50 mins and keep turning chicken around.
5) when 35 of the 50 mins reached, boil water and place on pot......make spaghetti....you know, your basic barilla type.
6) ensure meat is cooked....no pink stuff inside or next to the bone........place some of sauce on top of spaghetti.
and by the way, im writing a recipe book, so this is the free stuff if you ever see it published
take one loaf of bread...unsliced. cut off one end ...slap a lump of choice steak in the pan and stir fry with olive oil (any) until it's carbonised ...do the same to a couple of onions and peppers (not hot) sweet one's ...multicoloured if you've felt like doing a quick Gary Rhodes impression....now scoop out all the white stuff inside the loaf..some of us call it bread...when it's nearly empty with just the crusty bit around the edges and some white fluff ...throw the steak and other stuff inside it, quick spray with red wine ( I like to suck half a glass in the mouth and then use a straw to to blow it inside the loaf).....replacing the cutoff end to seal it when filled...tie it off with the wife's old knicker elastic so the end does not fall off...now take a lump of wood and start pressing it to compact the loaf and it's fillings...alternatively if the wife's annoyed you you can use her head...get little johnny from infront of his computer and make him sit on the loaf for 4 to 6 hours ..you might wish to give him a nintendo to play with to stop him getting too bored....ready to serve... slice into sections and plate up with salad ,or chippies.
Crap Buddist
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Be careful who you serve this to...
CB Curry .
Serves 2/4 on these quants.
ingredients for onion puree'
2 large onions
1/2 medium carrot
1/2 green bell pepper.
3 to 4 garlic cloves
1 teaspoon dried chilies crushed or chop up 3 dried chilies use scissors easier.
1 heaped teaspoon fresh ginger use stuff in jar ready chopped.
Tin toms or puree.
4 oz veg oil
method for puree
oil into pan, add chopped onion fry gentle for few mins
add chopped ginger, chilies and garlic
fry for 3 mins
add 20 fluid oz water
add carrot and bell pepper
simmer very,very low ,for 1-2 hours lid on mins until soft.
add tin of toms or use half tube tom puree' with cup of water add to onio mix, then liquidize .
you may need to do 2 batches depending on size of liquidizer . Make sure you liquidize for 2 mins to obtain a smooth sauce
that then is your onion puree base made.
next
3 oz oil into pan add half sliced onion and cook until caramelised medium heat for 15 mins onions will go dark almost black in colour.
ingerdients next stage.
Onwards
6-8 garlic cloves
fresh chilies green
2/3
spices
1-2 tsp.cumin
2 tsp. garlic powder (if you have it)
2 teaspons xtra hot chilly (double up for phall ,reduce for mild)
1 tsp.heaped paprika
1 tsp. heaped corriander
1/2 (half) tsp. tumeric
1 heaped tsp. ground black pepper (maintains heat)
i desert spoon fenugreek leaves (dried)
1 teaspoon salt
1 tsp Garam Masala
1/2 tsp. Hing.
chicken breasts 1 large per person cubed
mushrooms optional , a good few ripped in half.
Getting Funky.
put all spices in bowl add water to form paste
add chopped garlic to caramelised onions in your fav. curry pan.
add spice paste mix
stir gently for 2 mins
add puree mix to pan and combine with spices stir and bring to controlled boil
add salt
simmer for 10 mins
add chicken (cube it into 1 inch pieces leave raw) stir in bring to simmer
add mushrooms
chop up fresh chilies add to curry simmer on low hear for 30 40 mins
add water if neccessary to keep sauce consistent (thick soupish) dont worry if sauce is thin when starting as you can reduce the sauce by using high heat whilst stirring which will thicken the sauce.
add "Hing" 1/2 teaspoon , 1 teaspoon garam masala.
rice
use always BASMATI, allow 3 semi clenched big handfuls per person or 1 small coffee cup per person... add to a big stockpot or biggest saucepan you have . add cold water to pan and rinse rice by pouring water out carefullly but quickly , re add water repeat for upto 10 goes, or if in hurry just add COLD water to rice fill water up towards top of pan rim leave 2 inches from top.
CRUCIAL
for perfect rice, be professional get the timing EXACT. PUT pan on high heat bring to boil, hawkeye this stage, do not wander off you need to be there at the boil point.
once boiling place saucepan onto your lowest size gas ring and onto lowest heat, stir once and time for precisely 4 mins. once your timer goes off turn rice straight away in a colander then sit this colander on top of big saucepan and place a saucepan lid on to of colander to help steam the rice.
the rice cooked like this can be left for 30 to 40 mins and will keep warm , no need to reheat, you should always aim to let the rice rest for at least 15 mins. whilst you have a glass of wine or beer.
to make pilau basmati rice.
at cold water stage just add 1 bayleaf, 4 green cardomon pods 4 cloves (as in cloves used for baked apple) 2 inch piece of cassia bark or cinamon stick, 1 tsp salt. also add salt to the normal rice recipe.
excess rice can be put in the fridge or just freeze it, you can then use that to make quick egg fried rice some time etc..
make cooking this curry a pleasure get some beers or wine on the go.
add chopped fresh corriander when you have plated the portions up, just rip and shred a generous tablespoonful onto each dish., the corriander should be used always if you have the chance again its something you can easily grow, they recommend you sew seeds every couple of weeks into pots 3 or 4 seeds and you will have a continual year round supply corriander REALLY lifts the dish and adds massive taste bud assualts even as you serve the meal the arroma hits you.
More
Make those garlic flat breads,
make your own raita, yoghurt, cucumber, 1/2 tsp mint sauce.
make your own tomato onion salad, slice n dice leave raw.
You can vary chili and garlic quants according to taste..... tube garlic puree' can be added at the end too for garlic freaks... desert spoon or so !
Beer....
Ok i usually bang this dish out once or twice a week, its not just knocking up a plate of scoff, so take ya time, take a day off, get some beers in start cooking get some music going and pump your energy into each stage as you create this dish.
My sister came and stayed about a week last year and we cooked together everyday, she wanted to skank my curry recipe and she made one under supervision with me. Great times. Anyway she was chirpy as a budgie and went home . Later she phoned and just wanted to check a few things, she was throwing a curry night at home, and it was the first time she would be cooking curry touted to be better than your jars, tins, supermarkets etc..
"How many are you cooking for ?"
"About 16-20 at this stage. "
bloody hell, she wasnt dipping her toes in with a trial on a couple of friends, 16-20 curry freaks all expecting great curry. Anyway, We ran through everything, I told here she could make the onion puree' in advance, even the rice etc, so she could socialise and just bung it all together in 30/40 mins.
I got her to phone me and let me know how it went feeding them all, and it was a huge huge hit, bang on, many of her friends thought it was as good as some takeaway curries and my sister hasnt been to an indian since, preferring to cook and create it herself.
Takes time and will improve the more you make it.
CB Curry .
Serves 2/4 on these quants.
ingredients for onion puree'
2 large onions
1/2 medium carrot
1/2 green bell pepper.
3 to 4 garlic cloves
1 teaspoon dried chilies crushed or chop up 3 dried chilies use scissors easier.
1 heaped teaspoon fresh ginger use stuff in jar ready chopped.
Tin toms or puree.
4 oz veg oil
method for puree
oil into pan, add chopped onion fry gentle for few mins
add chopped ginger, chilies and garlic
fry for 3 mins
add 20 fluid oz water
add carrot and bell pepper
simmer very,very low ,for 1-2 hours lid on mins until soft.
add tin of toms or use half tube tom puree' with cup of water add to onio mix, then liquidize .
you may need to do 2 batches depending on size of liquidizer . Make sure you liquidize for 2 mins to obtain a smooth sauce
that then is your onion puree base made.
next
3 oz oil into pan add half sliced onion and cook until caramelised medium heat for 15 mins onions will go dark almost black in colour.
ingerdients next stage.
Onwards
6-8 garlic cloves
fresh chilies green
2/3
spices
1-2 tsp.cumin
2 tsp. garlic powder (if you have it)
2 teaspons xtra hot chilly (double up for phall ,reduce for mild)
1 tsp.heaped paprika
1 tsp. heaped corriander
1/2 (half) tsp. tumeric
1 heaped tsp. ground black pepper (maintains heat)
i desert spoon fenugreek leaves (dried)
1 teaspoon salt
1 tsp Garam Masala
1/2 tsp. Hing.
chicken breasts 1 large per person cubed
mushrooms optional , a good few ripped in half.
Getting Funky.
put all spices in bowl add water to form paste
add chopped garlic to caramelised onions in your fav. curry pan.
add spice paste mix
stir gently for 2 mins
add puree mix to pan and combine with spices stir and bring to controlled boil
add salt
simmer for 10 mins
add chicken (cube it into 1 inch pieces leave raw) stir in bring to simmer
add mushrooms
chop up fresh chilies add to curry simmer on low hear for 30 40 mins
add water if neccessary to keep sauce consistent (thick soupish) dont worry if sauce is thin when starting as you can reduce the sauce by using high heat whilst stirring which will thicken the sauce.
add "Hing" 1/2 teaspoon , 1 teaspoon garam masala.
rice
use always BASMATI, allow 3 semi clenched big handfuls per person or 1 small coffee cup per person... add to a big stockpot or biggest saucepan you have . add cold water to pan and rinse rice by pouring water out carefullly but quickly , re add water repeat for upto 10 goes, or if in hurry just add COLD water to rice fill water up towards top of pan rim leave 2 inches from top.
CRUCIAL
for perfect rice, be professional get the timing EXACT. PUT pan on high heat bring to boil, hawkeye this stage, do not wander off you need to be there at the boil point.
once boiling place saucepan onto your lowest size gas ring and onto lowest heat, stir once and time for precisely 4 mins. once your timer goes off turn rice straight away in a colander then sit this colander on top of big saucepan and place a saucepan lid on to of colander to help steam the rice.
the rice cooked like this can be left for 30 to 40 mins and will keep warm , no need to reheat, you should always aim to let the rice rest for at least 15 mins. whilst you have a glass of wine or beer.
to make pilau basmati rice.
at cold water stage just add 1 bayleaf, 4 green cardomon pods 4 cloves (as in cloves used for baked apple) 2 inch piece of cassia bark or cinamon stick, 1 tsp salt. also add salt to the normal rice recipe.
excess rice can be put in the fridge or just freeze it, you can then use that to make quick egg fried rice some time etc..
make cooking this curry a pleasure get some beers or wine on the go.
add chopped fresh corriander when you have plated the portions up, just rip and shred a generous tablespoonful onto each dish., the corriander should be used always if you have the chance again its something you can easily grow, they recommend you sew seeds every couple of weeks into pots 3 or 4 seeds and you will have a continual year round supply corriander REALLY lifts the dish and adds massive taste bud assualts even as you serve the meal the arroma hits you.
More
Make those garlic flat breads,
make your own raita, yoghurt, cucumber, 1/2 tsp mint sauce.
make your own tomato onion salad, slice n dice leave raw.
You can vary chili and garlic quants according to taste..... tube garlic puree' can be added at the end too for garlic freaks... desert spoon or so !
Beer....
Ok i usually bang this dish out once or twice a week, its not just knocking up a plate of scoff, so take ya time, take a day off, get some beers in start cooking get some music going and pump your energy into each stage as you create this dish.
My sister came and stayed about a week last year and we cooked together everyday, she wanted to skank my curry recipe and she made one under supervision with me. Great times. Anyway she was chirpy as a budgie and went home . Later she phoned and just wanted to check a few things, she was throwing a curry night at home, and it was the first time she would be cooking curry touted to be better than your jars, tins, supermarkets etc..
"How many are you cooking for ?"
"About 16-20 at this stage. "
bloody hell, she wasnt dipping her toes in with a trial on a couple of friends, 16-20 curry freaks all expecting great curry. Anyway, We ran through everything, I told here she could make the onion puree' in advance, even the rice etc, so she could socialise and just bung it all together in 30/40 mins.
I got her to phone me and let me know how it went feeding them all, and it was a huge huge hit, bang on, many of her friends thought it was as good as some takeaway curries and my sister hasnt been to an indian since, preferring to cook and create it herself.
Takes time and will improve the more you make it.
Crap Buddist
Senior member
- Messages
- 2,458
- Likes
- 289
Want to Feel My Buns ......? You know you want it......
Well looks like people have been a little light with their recipes around here, so thats the way it is, I knew it , I knew it .....
Come on who wants a swaperoo ? I have an absolute Killer or a bread recipe that will leave you & your guests GAGGING FOR IT !
Gimme what ya got........ I am talking soft fluffy white bread as such a master baker might like to offer forward..... uhu.....
It is outstanding........ Any takers ,any bakers out there ????????
Want to Feel My Buns ......? You know you want it.....
Where the ell's jacinto...... he'll trade but I'm looking for a killer recipe in return.....
Come forth and reveal yourself & your fine recipe wares ........
Well looks like people have been a little light with their recipes around here, so thats the way it is, I knew it , I knew it .....
Come on who wants a swaperoo ? I have an absolute Killer or a bread recipe that will leave you & your guests GAGGING FOR IT !
Gimme what ya got........ I am talking soft fluffy white bread as such a master baker might like to offer forward..... uhu.....
It is outstanding........ Any takers ,any bakers out there ????????
Want to Feel My Buns ......? You know you want it.....
Where the ell's jacinto...... he'll trade but I'm looking for a killer recipe in return.....
Come forth and reveal yourself & your fine recipe wares ........
