h4ppy naans blades tikka and cbm's shashlick recipe went down a treat
(http://www.curry-recipes.co.uk/imagehost/pics/d61729b6dddc26cad57d07d3f5293213.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/994ce9fb9e72f1c33d6f36929d0d2d5d.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/337ca419fd58620a6676e9f6ddd871ea.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/112c2ff03a33e57450f2aeca9d2123c8.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/90c28d70f56b102ec17228c35947fb11.JPG)
looking lush Jamie :)
Looks great Jamie, is it CBM's shaslik jalfreizi? With peppers and onions etc, its one of my faves!!! Great choice of recipes as well mate
Well done
Ed
Yes cat it is Cbm's recipe it's a great recipe I use less naga pickle as I find the flavour of it can be over powering so I only use half a tsp and up the chilli powder to compensate the heat
Very nice indeed Jamie. Well done.
Rob :)
those happy naans don't just look good - i know they will taste brill. i've adopted Chris's 3 day ferment - seems to give them an edge.
love the balti dish too.
looks great!
Quote from: JerryM on July 04, 2014, 08:53 PM
i've adopted Chris's 3 day ferment - seems to give them an edge.
What is Chris's 3 day ferment Jerry? Just curious :)
Looks great :)
Quote from: Garp on July 04, 2014, 11:02 PM
Quote from: JerryM on July 04, 2014, 08:53 PM
i've adopted Chris's 3 day ferment - seems to give them an edge.
What is Chris's 3 day ferment Jerry? Just curious :)
I believe it's the time he allows himself between penning each individual word of his 'soon to be released' e-book. ;D
.
That's a sure possibility :-X
Quote from: Garp on July 04, 2014, 11:02 PM
What is Chris's 3 day ferment Jerry? Just curious :)
Garp
In Chris's video he says you can mix the dough then keep sealed for 3 days. I've used same in past called cold fermen for pizza and found it easy to adopt for naan.
Can't say it's a huge difference but I like. I keep it in 3 litre plastic container in fridge. I even mix the dough in it too.
Best wishes