Tonight I cooked...

[Reynard]

The power's been out since early afternoon and has only just come back on. So a bun, three packets of crisps and a glass of ribena.

 

[mistyoptic]

Walnut and Lentil Ragu. ab fab

Reckon I could serve it to a confirmed meat eater and they’d not notice

 

[PeteXXX]

Roast chicken, roasties & steamed veg.. 👍

@Reynard Do you want me to trebuchet a leg over? Gravy to follow 🤔 🐔

 

[Reynard]

Roast chicken, roasties & steamed veg.. 👍

@Reynard Do you want me to trebuchet a leg over? Gravy to follow 🤔 🐔

I'll have to save it for tomorrow, as I'm rather full of onion bhaji sandwiches...

Had some onions and chillies that were in need of using, ergo the bhajis.

 

[PeteXXX]

Bitsa from the fridge for dinner followed by rice pud with a big blob of strawberry jam stirred in.. 👌

 

[PeteXXX]

Scrambled eggs on toast followed by sticky toffee pudding & custard.

 

[Reynard]

A fish finger & salad baguette.

 

[figbat]

Chicken tikka masala. Done according to an ‘authentic’ BIR method.

There was a lot of pre-work needed - making a base gravy, making various spice mixes from scratch, pre-cooking the chicken tikka etc. The concept is that, like in a restaurant, you have a number of ‘sub-assemblies’ already prepared and just bolt them together on the day you want a curry, altering how they are mixed to determine what the end result is.

So first there’s the base curry gravy:

This is enough for around 30 portions. I have divided it into 8 containers and frozen for later use.

There’s then the chicken tikka:

Ideally I’d have made a lot more and frozen for future use, but ended up using all of this in last night’s CTM.

Then yesterday I put together the CTM in around 20 minutes:

It’s a lot of effort to start with and uses a load of spices I never had (some I’d never even heard of, but found in local ‘world food’ supermarkets) but once the initial effort has been done, it makes the final meal making quick and easy.

The recipe comes from a book called ‘The Curry Guy’, which sets out to help you home cook curries to match what you’d have in a British Indian Restaurant. This is my first go at it and so far it works! Plenty more to try.

 

[Elybazza61]

Last night we had this done with the really nice Mutti tinned chopped tomato;

https://www.theguardian.com/lifeandstyle/2013/jan/19/nigel-slater-spiced-mushrooms-naan

Did have it with Turkish Pide bread instead of Naan.

 

[MichaelW2]

Chicken risotto using home made chicken stock.

 

[raleighnut]

Chicken tikka masala. Done according to an ‘authentic’ BIR method.

There was a lot of pre-work needed - making a base gravy, making various spice mixes from scratch, pre-cooking the chicken tikka etc. The concept is that, like in a restaurant, you have a number of ‘sub-assemblies’ already prepared and just bolt them together on the day you want a curry, altering how they are mixed to determine what the end result is.

So first there’s the base curry gravy:
View attachment 808709
This is enough for around 30 portions. I have divided it into 8 containers and frozen for later use.

There’s then the chicken tikka:
View attachment 808710
Ideally I’d have made a lot more and frozen for future use, but ended up using all of this in last night’s CTM.

Then yesterday I put together the CTM in around 20 minutes:
View attachment 808711

It’s a lot of effort to start with and uses a load of spices I never had (some I’d never even heard of, but found in local ‘world food’ supermarkets) but once the initial effort has been done, it makes the final meal making quick and easy.

The recipe comes from a book called ‘The Curry Guy’, which sets out to help you home cook curries to match what you’d have in a British Indian Restaurant. This is my first go at it and so far it works! Plenty more to try.

Invented in Glasgow..................I do it quite often but TBH I cheat and use a Tandoori splce mix (dry spices not a jar)

 

[figbat]

Invented in Glasgow..................I do it quite often but TBH I cheat and use a Tandoori splce mix (dry spices not a jar)

I’ve made it various ‘cheat’ ways in the past and you end up with a decent result, but not like you get in a restaurant. Whether that is good or bad is up to you. Besides, as a keen cook and lifelong scientist, I like to investigate new and authentic ways of doing stuff.

 

[raleighnut]

I’ve made it various ‘cheat’ ways in the past and you end up with a decent result, but not like you get in a restaurant. Whether that is good or bad is up to you. Besides, as a keen cook and lifelong scientist, I like to investigate new and authentic ways of doing stuff.

I use Rajah Tandoori Massala, pretty authentic mix of spices. For a hot version I use Lemon juice in the marinade and for a cooler version Yoghurt. The sauce/gravy is made with a finely chopped Onion fried, crushed Garlic and a Chilli with a couple of tablespoons of the Massala a Chicken Bouillon in half a pint of water and some Tomato puree then finished with double Cream and ground Almonds

 

[icowden]

No photos, but I've just pioneered a lovely lemon chicken.

Ingredients:

Mini chicken breast fillets from M&S
Mixed herbs from a tin
One Lemon
Two cloves of Garlic
Salt and pepper to taste

Recipe:

Open up the chicken, add in a good dollop of mixed herbs, all of the juice from the lemon, two cloves of garlic via the garlic crusher and a few turns of salt and pepper.

Mix.

Leave it for 30 mins to an hour if you have time.

Preheat a wok - I tried it in a frying pan, but the wok is better. Chuck the chicken and all the juices into the wok and start stir frying. As the chicken cooks, the water will boil off. Once the juices have reduced and coated the chicken - serve up.

The most lemony chicken ever!
Pair with potatoes of your choice and lightly roasted tomatoes :-)

 

[PeteXXX]

Chili Con Carne..

Not decided on pud, yet 🤔