Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Kashmiri Bob on December 14, 2013, 09:11 PM
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Haven't found time as yet to edit/montage the video footage when Chef Moike stopped by my kitchen. But here's a couple of dishes for starters being prepared, "un-cut". Thanks to Goncalo for filming these and risking dropping his brand new Sony Z1 in a jalfrezi. All good fun. We had a great time. Any questions we can try to answer them. This is the first time Moike (a very experienced restaurant chef) has been tasked with making BIR curries in a domestic kitchen. I gave him a chef's spoon, and a bent ally pan. To quote Moike, "no problem". See what you think. :)
Chicken jalfrezi
http://www.youtube.com/watch?v=-F6oyx8DXiU (http://www.youtube.com/watch?v=-F6oyx8DXiU)
Ex-hot chicken vindaloo
http://www.youtube.com/edit?o=U&video_id=e6e5X0F316o (http://www.youtube.com/edit?o=U&video_id=e6e5X0F316o)
Many thanks to Moike for his permission to post these videos. More to come.
Rob :)
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Nice One Rob, Great fun round your house. ;D ;D
Kudos to Chef Moike, as his Jal frezi is like a Geordie one. ;)
His take on Vindaloo should raise some comments from the usual suspects.
A good insight for Goncalo, but going off this vid soundtrack, he maybe should just watch how its done
and not try and advise the Chef how to do it! ;D ;D
Big Mistake if he ever gets behind the scenes in a BIR kitchen.
Goncalos phones waterproof, should handle a few curry splashes.
Thanks for sharing
cheers Chewy
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Jalfrezi vid is looking good but is it just me who can't see the vindaloo video? The picture quality from that phone cam looks great by the way, very impressive
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he maybe should just watch how its done
and not try and advise the Chef how to do it! ;D ;D
Big Mistake if he ever gets behind the scenes in a BIR kitchen.
Thanks for sharing
cheers Chewy
Just imagine saying to Gordon Ramsey or Marco Pierre White, Yo! Chef, why don't you try it my way ;D
Maybe Not ;)
Les
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No prob viewing both vids. I guess you all had a fun day. Well done the camera man. Nice quality production there Goncalo. Respect to chef Moike for coping in a normal domestic kitchen, a bit different to what he's used to :o Rob, what's the score with the tomatoes simmering away with the Asian bay? Can you give us a bit more info on that?
Many thanks to Moike for his permission to post these videos. More to come.
Nice one Rob. Sad I know, but i could watch vids like this all day long. Even better when you're standing there watching a master at his craft ::)
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Hope everyone can view both videos. The vindaloo one seems OK to me but let me know. Fairly new to uploading youtubees. They are unlisted (I think) as intended specifically for the forum(s). I know goncalo enjoyed this part of his trip to trip to Birmingham. There was plenty of good humour and banter going on during the day. Wait until you hear some of the comments from the missus. :D. I think I may have to edit them out. Goncalo's query on whether there was any chilli powder going into the Ex hot is priceless though ;D. Really all great fun and Moike enjoyed himself too.
The day itself was fairly hectic. The previous day was spent on the cooking course at the Kushi restaurant, which was meant to be the highlight of Goncalo's curry trip, all the way from Ireland. Mine too. However, as it turned out, the course was pretty shambolic; it started at 1.00, and we were out the door by, I think, 3.15 - 3.30. Disappointing really, particularly for Goncalo who had invested a lot to come along. Anyway, after the course I got straight onto Moike to confirm he could make it the next day, which thankfully he could. We then whizzed over to my local TA kitchen to see what was going on. Chef's night off and the owner was having a go. This was good to watch. Next, it was back to the Balti triangle, this time to the Adil. Good grub! In hindsight I probably should have spent more of the evening prepping like a good un, for Moike's visit the next day. As it was I did manage to get some onions etc boiled up for the base gravy. Could have pre-cooked some chicken too, and checked I had everything needed, but it was half one in the morning already, and I was knackered. The plan was to pick Moike up at 9.00 am!
So next day I was running late (as per usual). We got to Moike's house at 10.00 and bundled him in the back of my van. Then, shopping at the Sonali supermarket on Coventry Road, and afterwards more shopping at an Iceland (for the best frozen veg in town). We also just had to visit a local bakery, for some naan breads (my idea). Then it was back (in horrendous traffic) to my house, during which time I managed to take a wrong turn, which if anyone knows the Birmingham roads is a really bad idea. I think it was about 12.30 when we eventually arrived. Moike spotted a bag of onions on the floor, and immediately entered Head chef mode. Calm, unrushed, and mega efficient. Incredible to watch! First job. Washing 1 kg of meat for a trad mutton shatkora bhuna. He then started washing the whole spices for it. More blurb when I can. Just uploading the Chicken pathia footage. This was a corker. To-die-for taste. I felt this was an absolutely outstanding dish.
Rob :)
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I don't know why but I still can't view the vindaloo vid, the jalfrezi is fine. This is on ipad. I have noticed the links appear to be formatted differently, the second one has "edit" in the link text?
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How's this one for viewing?
Chicken pathia
http://youtu.be/-qxlTk7eHpE (http://youtu.be/-qxlTk7eHpE)
In this one I'm just standing around pointlessly, mithering the chef about my Ex-hot, :P instead of doing something useful, like peeling an onion(s), or even looking for another green pepper, which should really be going in the dish (as service onions). It was truly lovely though. Interesting here perhaps is the addition of the sugar, in that off camera I present Moike with a bag of sugar and a teaspoon. This was the only thing that threw him on the day. You can hear him say "no idea". He's referring to the fact that he wont be able to judge the amount properly, unless he uses his chef's spoon. I think there is plenty to learn from these videos, particular for those new to home curry craft. Anyone spot how Moike is checking the taste repeatedly of each dish? He does this without fail every time, exactly how he cooks in the TAs/restaurants. Another think I noticed is that he was perfectly happy on the right burner (3 kW) and left the higher power burner for other things. Interesting when you check how long it took him to cook the jalfrezi? I have some short, limited quality footage of Moike working in a TA kitchen, which I will post for comparison. Ex-hot vindaloo if I remember correctly. :).
Rob :)
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I don't know why but I still can't view the vindaloo vid, the jalfrezi is fine.
I click on the youtube icon to watch each video on youtube.com, with no problem.
The quality of the video really is incredible, especially on full(1080) HD. It's quite an advert for the Sony Z1.
But youtube report that: "This video is unlisted. Be considerate and think twice before sharing."!
How good did these dishes taste? Perfectly respectable or up there with the best?
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Another good vid ;D
I thought the 'red sauce pan' was a cooked Red Masala Sauce in the first vid.
Looks like its a Pathia Mix in this one, did you document/remember what went into it?
Really good to watch the slight tweaking in old school recipes.
Keep them coming, good fun watching the dynamic duo and Chef Moike.
You could PM me, the 'red sauce pan' if you don't want to publish. ;)
cheers Chewy
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The quality of the video really is incredible, especially on full(1080) HD. It's quite an advert for the Sony Z1.
But youtube report that: "This video is unlisted. Be considerate and think twice before sharing."!
How good did these dishes taste? Perfectly respectable or up there with the best?
The vids are unlisted and only viewable to those you have the links, i.e. here. I hope :) I don't really want to plaster them all over the internet. Just for peeps who have a genuine interest I suppose. How did they taste? Well, all very subjective. But I thought they were all really good, under the circumstances. Not surprising, as I rate the chef very highly. They tasted something like what I make, again not that surprising, I use Moike's mix powder and have followed him cook many times. He generally does somehow produce that extra "sparkle" though. I have tasted "better" jalfrezi(s) with more depth of flavour, but I can't make better myself. The ex-hot is made pretty much exclusively for me. I like it! Very hot, very, very smooth. There's a lot going on for this one. Moike's training as a chef seems to involve much emphasis on the bagar technique. In fact, everything involves bagar of powdered/whole spices. The base gravy, all the pre-cooks, even most of the pastes he uses. So, the pre-cooked chicken in the ex-hot is loaded with flavour, as is pre-cooked potato (mustard seeds in particular). I felt it was was phenomenal. I can make as good, but it takes me a lot longer to do, and I have been known to mess it up (burn it) on occasion. Key of course is extracting the flavour from the chilli powder successfully. The Pathia? I can't get anyway near the standard/quality of Moike's pathia. Miles off. As good as it gets in my opinion. So a mix of perfectly respectable and up there with the best. Hope that makes sense. We were a bit pushed for time at the end and had to eat most luke warm, which I suppose didn't help. I like to clean up a bit first for my own efforts, and re-heat. Also allows time for airborne chilli powder and other aerosols to clear from the old nostrils. :)
Rob :)
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Excellent videos Bob,it's hard enough trying to get info out of a BIR chef so I how you persuaded him to come and cook in your own kitchen is definitely an achievement.I could watch these videos all day(my wife says great it's only some bloke cooking curry!).The dishes,especially the pathia looked lovely.
I have a couple of questions if you don't mind.Did you cook the base gravy or did the chef?? In any case was it just standard ingredients?,ie nothing went in it that doesn't go into most gravy recipes.Also what was the red sauce,I could see the bay leaves poking out,was it just a standard massala sauce??
cheers JB.
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Couple of short vids of Chef Moike working in a TA. Sony Experia Mini Pro. Like, VHS quality. :D
Ex-hot vindaloo
http://www.youtube.com/watch?v=YjSjlFnnSTM (http://www.youtube.com/watch?v=YjSjlFnnSTM)
Vindaloo
http://www.youtube.com/watch?v=sO_dw-ktFnY (http://www.youtube.com/watch?v=sO_dw-ktFnY)
Rob :)
Will check on the pathia paste (red sauce in the earlier vids). We missed most of it. Fairly simple this one I think though. G/G, Asian bay, cassia, (bagar), lots of undiluted tomato puree, shed loads of lemon, salt, red food colouring. Water, or possibly blended onion/green pepper. Possibly butter too.
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Meanwhile, back in the home kitchen.
Bombay aloo and Vegetable bhaji
http://youtu.be/jZQB3ahQmzU (http://youtu.be/jZQB3ahQmzU)
Classic BIR (Bangladeshi) potato and veg pre-cooks for these. G/G, Asian bay, cassia, green cardamom, tomato puree, mix powder, and a little salt. Bagar. Very hot handi. With brown mustard seeds (potato) or panch phoran (veg). Doused using a mix of blended onion/green pepper/water. Not sure if chef added additional turmeric for these. I'll check. Goncalo may have spotted it. Red spuds in Birmingham. I think this must be a regional thing. Sort of more fluffy outside, than inside. Very nice. Have to say (in my limited experience) this is good way to go for pre-cooks. Just boiling spuds in, for example, turmeric powder, can lead to bitterness in the finished dish.
Rob :)
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Cheers Bob and Goncalo.
A couple of questions about the first vindaloo recipe:- He uses (it appears) the stock from the pre-cooked chicken in the first reduction, Is this a standard procedure,if so how much? and do you have the pre-cook recipe?
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Great Videos Bob as jb says I could watch these all day :)
I hope you made him polish your hob before he left ;D
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Excellent videos Bob,it's hard enough trying to get info out of a BIR chef so I how you persuaded him to come and cook in your own kitchen is definitely an achievement.I could watch these videos all day(my wife says great it's only some bloke cooking curry!).The dishes,especially the pathia looked lovely.
I have a couple of questions if you don't mind.Did you cook the base gravy or did the chef?? In any case was it just standard ingredients?,ie nothing went in it that doesn't go into most gravy recipes.Also what was the red sauce,I could see the bay leaves poking out,was it just a standard massala sauce??
cheers JB.
Hi JB. I was lucky to meet Moike. He was brought in temporarily to bail out a local TA that was struggling. The previous chef had lost the plot and was sending out sub-standard food to customers. I became one of the delivery drivers at the TA. He doesn't work there any more, but we have remained friends. He mainly works in restaurants. Spent quite a bit of time at a well-known restaurant in Knowle amongst others. If you ever fancy getting a chef to your house you could try bribing them with cash. :D Moike didn't want to take any money off us, but we insisted on him having something. It wasn't even his day off. He was picked up later in the day to go to work and wouldn't have finished until midnight. It seemed only fair, especially as the previous day we had forked out 50 quid (each) for the Kushi cooking course, which didn't amount to much.
Seriously though if anyone is lucky enough to find a decent chef it can be worth enquiring if they offer a home catering service. For example, for an outside summer party. You can hear Moike in one of the vids saying he can cook for 60 people (that would be all by himself). Works out very reasonable I believe, perhaps 4 quid per head, and this would involve a load of food. Plus, you get to see how it's done. Coincidently, Goncalo and I went to the Adil balti house after the Kushi course. We mentioned to the owner there we had just paid 100 quid (for a couple of hours in another kitchen). He was totally bewildered by this and immediately offered us a whole day in their kitchen, with everything they do explained (including the GM etc) in as much detail as we wanted. Might look into this one day. Who knows? All good fun!
For Moike's visit I made the first (boil) stage of the base the night before. Chef was happy with my prep and finished off the main spicing/bagar. Nothing unusual/special in the base. Similarities to the Zaal, Mouchak, etc. The red sauce is pathia paste, which I am checking out.
Rob :)
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Thanks for the info Bob.Really suprised at the outcome of the Kushi,was expecting a lot more to come out of it as I guess you guys were.
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Bob, is the chef's name actually Mikey and it was just goncalo's Irish accent made it sound like Moike?
(no offence intended)
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Cheers Bob and Goncalo.
A couple of questions about the first vindaloo recipe:- He uses (it appears) the stock from the pre-cooked chicken in the first reduction, Is this a standard procedure,if so how much? and do you have the pre-cook recipe?
I think adding stock from the pre-cooks is pretty much a standard approach for many Bengali chefs fried. Looks to be a good 2 chef's spoons going in, plus more when the chicken was first added. Quite a lot, but this is a rich dish. The stock itself is loaded with spiced oil, from the bagar. This stock/oil adds depth of flavour (Bengali flavours) to any dish and, in this case, I think the amount used also prevents the chilli powder from burning. You can also see the chef adding stock/spiced oil from the potato pre-cook in the Bombay aloo vid, where the spiced oil is perhaps more apparent than for the chicken. I've got some pictures somewhere of the chef's pre-cooks made at a TA (chicken, lamb, potato) and will post them. These show them straight from the fridge (left over from the previous night) and the spiced oil separated/pooled.
Moike uses a very similar recipe (and bagar) as shown in the Chef Imran (Viceroy Brasserie) pre-cooked chicken video. Moike used tomato puree at my house, but I've seen him use plum. No star anise. Moike fried the spices and the G/G paste at the start for longer. Another difference is that Moike uses blended onion/green pepper/water at the stage where Chef Imran just adds water. Good video and well worth watching. This method, or similar, can/is used (with appropriate changes to the spicing and cooking duration) for pre-cooking most meats, and veg. I stand corrected though, if any of the more experienced forum members want to add anything.
Rob :)
Viceroy pre-cooked chicken:
http://www.curry-recipes.co.uk/curry/index.php/topic,11787.msg93209.html#msg93209 (http://www.curry-recipes.co.uk/curry/index.php/topic,11787.msg93209.html#msg93209)
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Cheers Rob.
I've always cooked my chicken from raw, just so I can understand where the spicing is coming from, but I'm going to have a go at the pre-cook at Christmas. I have 12 people to do curry for on Boxing day, plenty of time to prepare, plenty of 'sous-chefs' and plenty of wine. Thanks again for all the info.
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Really interesting thread and videos Rob - many thanks
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Goncalo has done some remarkable camera work. It's almost like your're looking down the chef's spoon into the pan on some of them. :) I've watched the pathia vid a couple of times and made my best one to date.
A word of caution on the bagar (in the context of frying spices in G/G paste). It is very easy to get wrong. Too little heat/or for not long enough, and the flavours/aromatic oils from the spices wont be released. Too much heat/or for too long, and things will start burning. I messed it up several times to start with. Indeed on one occasion where the oil was too hot, the G/G burned, instantly (as soon as it hit the oil). Check the Viceroy vid where Chef Imran lifts the pan off the heat briefly, as it's getting too hot. In the end I resorted to adding the G/G paste to cold oil, and then heating it up, so at least I could get an idea of what was happening.
Got the hang of it eventually. But do remember what you are actually doing here. Adding things to HOT oil. Particular the G/G paste and tomato (puree or blended plum). These are aqueous and will spit like mad when added to the hot oil. Advice wearing a glove for protection, and keep your face well away form the pan. When chef does this on a commercial scale he often adds things at arms length, with a long chef's spoon (as in the vids) and has a lid in his other hand to stick on the pan, quickly. Basically, take precautions, and be careful.
If anything does burn you obviously need to start again. Don't be tempted to use the "bagar" if there is any doubt, e.g. you think, OK, maybe I just caught it before it burned? You will end up trashing your chicken or, if the bagar is destined for base gravy, the entire batch will be ruined. I have managed to do this. I think the easiest way around this is to start with pre-cooked potato. Not such an issue if a few spuds end up in the bin.
I've got some pics somewhere of me prepping pre-cooked potatoes and will at some point put together a recipe for this, and my take on Bombay aloo. It's not my recipe really. Based around Moike's pre-cook and Mick's (CBM) Bombay recipe (the lemon juice in Mick's recipe is a winner; sometimes I chuck a couple of curry leaves in. Pictured here; this thread also includes a few pics of, I think, my first attempt at Moike's pre-cooks, chicken, lamb, and potato, for anyone interested.
http://www.curry-recipes.co.uk/curry/index.php/topic,11955.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11955.0.html)
Here are some phone pics I took in the TA:
Chicken
(http://www.curry-recipes.co.uk/imagehost/pics/a87b9494405decb934703712814345c4.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/50f5d04ffd7f6c3ca8216ec676aa4dde.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/94fdb785273da1b5680676e6a1164c7f.jpg)
(http://www.curry-recipes.co.uk/curry/index.php/topic,11955.0.html)
Lamb
(http://www.curry-recipes.co.uk/imagehost/pics/16dbf05cbf48c9548442306d7e6790ca.jpg)
Potato
(http://www.curry-recipes.co.uk/imagehost/pics/a10e606641ad995652a4775be25194f1.jpg)
I should add that there is not really anything new here pre-cook wise. Chewy has posted somewhere some pics of pre-cooked chicken that look very similar. There are also plenty other ways/approaches on the forum (with proper recipes). Also, the "bagar" will probably not change your life. :) It's just where I'm up to at the moment, but I am liking it, and it is very BIR. To chuck a spanner in the works, I've been trying out some dishes using fresh chicken recently. Hmm. Counter-intuitively, perhaps, it seems fresh chicken is actually the short-cut? I'll be sticking with pre-cooked, whenever possible.
Rob :)
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Excuse my ignorance, Bob. But when you talk of the 'bagar', i.e. frying of spices to release oil and flavour, I assume you are talking about whole spices. I can't see much oil being released from ground/dried spices.
I don't see any of that in your vids with Moike.
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Excuse my ignorance, Bob. But when you talk of the 'bagar', i.e. frying of spices to release oil and flavour, I assume you are talking about whole spices. I can't see much oil being released from ground/dried spices.
The oils are not lost when spices are ground, Garp, although once ground those oils will evaporate with time, which is why spices age so badly and why it is essential to keep them in an airtight container when ground. Whether or not this particular bagar uses whole or ground spices I do not know, but the technique of frying spices in oil to as to release the essential oils from the spices and into the sauce is a basic technique.
** Phil.
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Not entirely sure garp. I'm no expert myself. Be interested to hear what others think. I have thought that powdered spices release there flavours/aromatics (oils) more easily than whole spices, based on the larger surface area of the former in contact with the hot oil? This would partly explain why the whole spices are fried first? There is some short footage of Moike on the "bagar". But, I'm embarrassed to show it. The good lady decided to hide/tidy up my specially bought in Tower tomato puree tin at a crucial time, and you can hear me panicking like a good 'un. ;D I suppose I will post it, as it shows chef quenching the fry as he's happy with it (at that point with no bloomin' tomato puree!). Why can't the girls just leave things alone in the kitchen, and let the blokes do what they do best? Cook. ;D
Rob :)
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Lmao Bob. I'd quite like to see the footage of the missus going berserk at the mess you guys made.
Phil - I disagree. Though, like Bob, I'm no expert.
I would have thought that, during the process of making powdered spices, all the moisture (oil and water) would have been removed from the spices.
As for evaporation of oil? I'm not sure about that one mate. But, as always, I'm willing to be educated.
For me, a 'basic technique' is about understanding why you are doing something and question it - not just do it because everyone else is doing it :)
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Phil - I disagree. Though, like Bob, I'm no expert.
I would have thought that, during the process of making powdered spices, all the moisture (oil and water) would have been removed from the spices.
If that were the case, ground spices would have no flavour at all (or virtually none); the essential oils are the flavour carriers, and without them there is no flavour worth speaking of.
For me, a 'basic technique' is about understanding why you are doing something and question it - not just do it because everyone else is doing it :)
Well, most members of CR0 seem to accept that spices can release their flavours only into oil (a little will leach out into pure water, but only a tiny amount compared to the amount they will release into oil), and that process is accelerated when the oil and spices are heated together. If heated at a sufficiently high temperature for sufficiently long (the two are inversely related). the flavour will actually change, and most feel that this change is an improvement (i.e., the final curry tastes better as a result). I therefore believe that "cooking" the spices in oil, or in an oil-rich aqueous medium, is a basic technique which is well understood by most here.
** Phil.
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Just to clarify. Both whole and powdered spices were used for all the pre-cooks, and for the chicken pretty much in line with the Viceroy vid/recipe.
Rob :)
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Show me the science Phil, not hearsay or inbred beliefs.
Next you'll be telling me there is a big guy in the sky who created the universe in seven days :)
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Next you'll be telling me there is a big guy in the sky who created the universe in seven days :)
There is,..... isn't there! :o It's his son's birthday on the 25 of this month, or is it :)
Les
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Of course there's a Father Christmas
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Show me the science Phil, not hearsay or inbred beliefs.
That was the science, Garp (albeit without references); if you choose not to believe it, then that is your choice.
Next you'll be telling me there is a big guy in the sky who created the universe in seven days :)
No, you are the one who is rejecting scientific findings, so presumably you will also be telling the rest of us that the earth is flat, that if you go too near the edge you will fall off, and that the world and everything in it was created in 4004 BC.
** Phil.
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Of course there's a Father Christmas
For sure, He is definitely real.
Les
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and that the world and everything in it was created in 4004 BC.
** Phil.
So who has left out the age of the dinosaurs, A little before 4004 BC I believe.
Les
PS
Anyway I think Murphy could have done it in 5 day's at the most ;D
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and that the world and everything in it was created in 4004 BC.
** Phil.
So who has left out the age of the dinosaurs, A little before 4004 BC I believe.
Not according to Bishop Ussher ( 4 January 1581
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What ever he's on, I want some of it, The stupid man.
But each to there own beliefs. Being a Bishop, I suppose he would say that.
Les
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Oh Phillip
Only you could get from me telling you that you are believing in myths to you posting this
Show me the science Phil, not hearsay or inbred beliefs.
That was the science, Garp (albeit without references); if you choose not to believe it, then that is your choice.
Next you'll be telling me there is a big guy in the sky who created the universe in seven days :)
No, you are the one who is rejecting scientific findings, so presumably you will also be telling the rest of us that the earth is flat, that if you go too near the edge you will fall off, and that the world and everything in it was created in 4004 BC.
** Phil.
How the heck do you come to that conclusion mate - without mind-altering drugs or extreme delusions of self-importance.
I repeat - if you show my the science which shows that spice powder contains oils which are released when frying, I will bow down to your ineptitude :)
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I repeat - if you show my the science which shows that spice powder contains oils which are released when frying, I will bow down to your ineptitude :)
Do what any scientist would do : read the literature.
** Phil.
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I have read the literature, my friend and nothing points to what you have been spouting.
I repeat - for the third time (it's getting tedious now) show me the science which shows some credibility regarding your statements.
PS
When you fail to show the science, I will take it that you are admitting to knowing very little about what you are talking about, are a member of the Flat Earth Society, a Christian Fundamentalist and possibly a Tory. At that point, this conversation is over :)
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I have read the literature, my friend and nothing points to what you have been spouting.
Sorry, I was not clear -- I meant "read the scientific literature", not the Sun, the National Enquirer and the People's Friend (with apologies to any Scottish ladies in our esteemed membership).
repeat - for the third time (it's getting tedious now) show me the science which shows some credibility regarding your statements.
I'm not here to spoon-feed you, Garp. If you can't be bothered to research the subject for yourself, don't expect others to do it for you.
** Phil.
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The conversation is, as I said, now over :)
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Anyway,back on topic,Bob those pictures of the pre-cooked stuff look brilliant.Love to see your 'missing' footage by the way.
Cheers JB.
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Just looking through Goncalo's footage and there is an absolutely superb vid of the pre-cooked veg bagar, after the tomato puree turned up, in my spice cupboard, of all places >:( :) Never seen anything like this quality before. Ring-side seats. Vivid. You might as well be sat in the pan! I'll need to trim off some because of background chatter/noise, but it will get posted. Using a Chromebook and limited by the Google video apps, which I am not yet familiar with.
Rob :)
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Pre-cooked veg bagar (part 1)
http://www.youtube.com/watch?v=yjU5uPLUfKs (http://www.youtube.com/watch?v=yjU5uPLUfKs)
I'll add some blurb later.
Rob :)
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Well I'm intrigued.... what was that small white thing dropped in at 05:04 and the white liquid which follows at 05:11?
Up to that point you had followed almost exactly what I know of as the IFFU pre-cooked chicken recipe (but without getting to the chicken part!), which I've always found gives quality BIR flavours to whatever I cook that way. It's a great way of getting good flavour into precooked potato for Bombay aloo, you just add the pots and toss in the oil, then top the pan up with water and parboil. Potato really soaks up flavours and the effort involved is rewarded when you make your Bombay aloo after.
So this must be a reasonably generic BIR method. Still interested to know what those two late additions were though :)
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Well I'm intrigued.... what was that small white thing dropped in at 05:04 and the white liquid which follows at 05:11?
Up to that point you had followed almost exactly what I know of as the IFFU pre-cooked chicken recipe (but without getting to the chicken part!), which I've always found gives quality BIR flavours to whatever I cook that way. It's a great way of getting good flavour into precooked potato for Bombay aloo, you just add the pots and toss in the oil, then top the pan up with water and parboil. Potato really soaks up flavours and the effort involved is rewarded when you make your Bombay aloo after.
So this must be a reasonably generic BIR method. Still interested to know what those two late additions were though :)
Yes indeed, a widely used way to go about pre-cooks. Not 100 % but I think the white thing :) will be a piece of creamed coconut block. As shown in the previous vid, chef ultimately uses this veg pre-cook for his veg bhaji. This particular dish does not involve base gravy. Coconut block is an ingredient in the base. The white liquid is blended onion/green pepper and water. The couple of pinches of seeds going in earlier is panch phoran.
Rob :)
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I've been through the rest of the footage and the best of it has been posted already. Chef also made a trad shatkora lamb bhuna for us, which took some time, but there isn't much on video. The good news is he's coming back in the New Year! I'm lining up loads of dishes, including madras, bhuna, rogon, and a few specialities. Thanks again to Goncalo for the spectacular footage.
Rob :)
For the pre-cooked veg the frozen "Iceland" mixed veg shown in the vid ends up being added to the "bagar", together with some potatoes and the main ingredient (not shown), which was fresh chopped white cabbage. Cooked until the veg loses it's rawness. The veg should still be firm to the bite in the finished dish. The good lady demolished the lot as veg bhaji over 3 days, describing it as "absolutely gorgeous".
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Great footage posted here, but am unable to view the Ex-hot and a couple of other vids, have they been removed?
Thanks for posting these Bob.
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Great footage posted here, but am unable to view the Ex-hot and a couple of other vids, have they been removed?
Thanks for posting these Bob.
Everyone works for me lc
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A good day was this. Spoke to the chef earlier this week; really must sort something similar out. Some great stuff in the vids. Pity there's no audio for the veg bagar vid, although you can see clearly what he's doing. Anyone notice the amount of spice (panch phoran) added at 02:40? The pan contains enough to make at least 15 side dishes. I bet most of us would be tempted to add considerably more. But it would be ruined.
Rob :)
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Have just been watching the vindaloo hot vid and it's awesome ! Can't get over the powder used in the vindaloo hot, did it knock ya socks of Bob? ;) can I enquire was the tomato stock recipe ever put up to view?
Thanks for such great quality footage, and hope you do it again soon.
Regards.
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Cheers Rob, great ex hot vindaloo vid, gotta be careful with that amount of chilli powder to make sure it is cooked correctly