Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: bamble1976 on February 17, 2013, 04:00 PM
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Hi All
After burns night, I thought I would make a haggis, neeps and tatties bhuna (with mutton) for a bit of an experiment. The resulting curry was actually very nice. I was unsure how the neeps would go in a curry but were actually very nice.
I Made this as well as a chasni and Madras with the Glasgow base. They all turned out very decent curries but with an unusual aftertaste. I am unsure what is causing this.
I do think the glasgow base has potential but feel that extra spice has to be added so I will be doing some base head to heads in the forseeable future.
Anyway, here are pics of the curries.
regards
Barry
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Wow, "fusion cuisine" indeed ! Rather more impressive than the way in which the haggis was served at a recent local "Wine, Whisky & Wisdom" quiz -- possibly not expecting a great take-up for haggis in the deep south, or perhaps to keep costs down, only one (fairly large) McSween's haggis had actually been procured and cooked : this was then padded out with a bap (containing beef or cheese as one wished). I decided to insert my (tiny) haggis portion into said beef roll, and the combination was not bad at all. And then, my luck was in : two other people on the same table decided that they didn't really want their haggis and I ended up with three portions rather than one :)
We came second in the quiz, incidentally, helped by winning the limerick competition for a bonus ten points : the challenge was to continue the following --
There was a young Scotsman called Rabbie
and our winning entry was :
There was a young Scotsman called Rabbie
Whose sporran was terribly shabby
But he made it like new
With some thread, and some glue,
And the pelt of a poor passing tabby.
** Phil.
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