Slacker Posted August 6, 2021 Share Posted August 6, 2021 Tomato, red wine & chorizo risotto I can also do a very, very good roast chicken dinner. Includes roast potatoes, carrots, parsnips, Yorkshire puddings, gravy and bread sauce. 0 Quote Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted August 6, 2021 Author Share Posted August 6, 2021 I do a good braised red cabbage which is king of the sides when it comes to a roast dinner 2 Quote Link to comment Share on other sites More sharing options...
coprolite Posted August 6, 2021 Share Posted August 6, 2021 What's Grandmaster Flash's favourite curry? Rendang (diggiggidangadang) The king of curries. If it counts as a curry. It takes ages to do justice though so it's a special occasion dish. 0 Quote Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted August 6, 2021 Author Share Posted August 6, 2021 Started preparing tomorrow’s homemade madras. So far I’ve made a spice mix and spent 2 hours preparing a curry base sauce. I know that I sound like I know what I’m doing, but I’m just following an online recipe which I’m 90% sure is trolling me, as I’ve used around 40 ingredients so far, making it Europe’s most expensive curry. 0 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted August 6, 2021 Share Posted August 6, 2021 18 minutes ago, Nutz_the_Squirrel said: Started preparing tomorrow’s homemade madras. So far I’ve made a spice mix and spent 2 hours preparing a curry base sauce. I know that I sound like I know what I’m doing, but I’m just following an online recipe which I’m 90% sure is trolling me, as I’ve used around 40 ingredients so far, making it Europe’s most expensive curry. What is the spice mix ingredients? You grind your own seeds? 0 Quote Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted August 6, 2021 Author Share Posted August 6, 2021 (edited) 3 minutes ago, HeartsOfficialMoaner said: What is the spice mix ingredients? You grind your own seeds? Edited August 6, 2021 by Nutz_the_Squirrel 0 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted August 6, 2021 Share Posted August 6, 2021 That's big portions of spice. Fenugreek is something worth trying if you haven't tried it before, both as a herb and a spice. I've been using it for about a year now. It's lovely. 0 Quote Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted August 6, 2021 Author Share Posted August 6, 2021 6 minutes ago, HeartsOfficialMoaner said: That's big portions of spice. Fenugreek is something worth trying if you haven't tried it before, both as a herb and a spice. I've been using it for about a year now. It's lovely. Fenugreek goes in the curry itself, not the base (according to the recipe). Name a spice or herb, guaranteed it’s going in. Should have just used foodhub 0 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted August 6, 2021 Share Posted August 6, 2021 11 minutes ago, Nutz_the_Squirrel said: Fenugreek goes in the curry itself, not the base (according to the recipe). Name a spice or herb, guaranteed it’s going in. Should have just used foodhub Asafoetida, star anise, fennel seeds, onion/nigella seeds, ajwain seeds, amchoor. 0 Quote Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted August 6, 2021 Author Share Posted August 6, 2021 (edited) 2 minutes ago, HeartsOfficialMoaner said: Asafoetida, star anise, fennel seeds, onion/nigella seeds, ajwain seeds, amchoor. WE DIDN’T START THE FIRE Edited August 6, 2021 by Nutz_the_Squirrel 6 Quote Link to comment Share on other sites More sharing options...
milton75 Posted August 6, 2021 Share Posted August 6, 2021 1 hour ago, Nutz_the_Squirrel said: I do a good braised red cabbage which is king of the sides when it comes to a roast dinner Heavy agree. I like it a lot more than my ladyfriend however, and certainly more than the kids, so whenever I make it I end up eating it far days afterwards. I like red onion, red cabbage, some chopped apple, squeeze in an orange, cloves, allspice, redcurrant jelly, nutmeg and red wine. Then just cook it until it's learned its lesson. 1 Quote Link to comment Share on other sites More sharing options...
Fullerene Posted August 6, 2021 Share Posted August 6, 2021 34 minutes ago, HeartsOfficialMoaner said: That's big portions of spice. Fenugreek is something worth trying if you haven't tried it before, both as a herb and a spice. I've been using it for about a year now. It's lovely. How do you know. He might be cooking for 100 people. 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted August 6, 2021 Share Posted August 6, 2021 One of my favourite recipes, and so simple. I always tone the spices down a bit however. https://thehappyfoodie.co.uk/recipes/nadiya-hussains-chicken-shawarma 0 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted August 6, 2021 Share Posted August 6, 2021 2 minutes ago, Fullerene said: How do you know. He might be cooking for 100 people. He could well be, it looks like it. Waiting for my invite. 0 Quote Link to comment Share on other sites More sharing options...
Nutz_the_Squirrel Posted August 6, 2021 Author Share Posted August 6, 2021 7 minutes ago, Fullerene said: How do you know. He might be cooking for 100 people. Oh- it’s enough for around 10 curries so I will only use about a tablespoon of it 0 Quote Link to comment Share on other sites More sharing options...
Deanburn Dave Posted August 6, 2021 Share Posted August 6, 2021 How many eggs do you use and what size dish? Whilst mine are always tasty, they always just seem to flatten after coming out the oven. Ten inch round flan dish takes 8 large eggs. Coming out the oven the flan is well raised. It does flatten as it cools. 0 Quote Link to comment Share on other sites More sharing options...
Marshmallo Posted August 6, 2021 Share Posted August 6, 2021 My wife does all the cooking. I can barely work the bloody toaster! -2 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 6, 2021 Share Posted August 6, 2021 29 minutes ago, Marshmallo said: My wife does all the cooking. I can barely work the bloody toaster! Just remember the red light on the toaster isn't a red circle on a Scottish football forum. 1 Quote Link to comment Share on other sites More sharing options...
bennett Posted August 6, 2021 Share Posted August 6, 2021 Cheese, ham and tomato toastie. 0 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted August 6, 2021 Share Posted August 6, 2021 1 hour ago, Deanburn Dave said: 3 hours ago, Melanius Mullarkey said: How many eggs do you use and what size dish? Whilst mine are always tasty, they always just seem to flatten after coming out the oven. Ten inch round flan dish takes 8 large eggs. Coming out the oven the flan is well raised. It does flatten as it cools. I’m probably at about 6 so will up my eggage. 0 Quote Link to comment Share on other sites More sharing options...
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