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Messages - semiskimmed

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Supplementary Recipes Chat / Re: How do they cook the chicken?
« on: May 08, 2005, 04:35 PM »
Mark- you just use the chicken as you would normally, i.e depending on the dish chop into chunks and place in curry sauce to cook, the texture it has is lovely.  So just treat it as raw chicken and cook accordingly.

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Lets Talk Curry / Re: floyd on india
« on: May 07, 2005, 07:52 PM »
 ;D do you find it adds any flavour to your gravy?

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Lets Talk Curry / Re: floyd on india
« on: May 07, 2005, 07:47 PM »
Yeah apparently the mustard oil has medicinal purposes, it can be used as an ointment for aches and pains. Maybe Floyd had a few too many "sherrys" on the show..hehehe

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Supplementary Recipes Chat / Re: How do they cook the chicken?
« on: May 07, 2005, 07:43 PM »
Chicken- one restraunt up here places the chicken breasts in a large pot of vinegar.  As i hope you all know chicken is a very perishable meat, it may contain salmonella, e.coli etc so by placing it in vinegar it creates an almost pickling effect, the acid of the vineagr reduces the water availabilty whihc cannot be utilised by microorganisms.  The vinegar also softens the meat and gives an incredible soft moist texture to it.  I urge you to try it with a few chicken breasts, just soak them for  say 4-8 hours or so?  Let me know what u think.  I love the result.

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Starters and Side Dishes Chat / Re: spiced onion recipe
« on: May 07, 2005, 07:34 PM »
He he the chefs in these restraunts are very quick at making there currys.  The gravy thye make is prepared in bulk...its amazing qauntitys they put in.  Feeding for like a whole army of us hungry brits eh  :P  i have tried several times to break down the qauntity of ingredients used into say a managable dish for 4 people, but it still never tatstes the same.  My friend says he can only cook the curry/gravy in bulk(200-300 people) and has problems trying to reduce the qauntitys of spices etc.  Life goes on and i keep trying..ill keep ya updated.

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Lets Talk Curry / Re: floyd on india
« on: May 07, 2005, 07:28 PM »
darnations! i cant find curry leaves...went to 3 asda superstores but with no joy.  My local asian store said the leaves aint anything special.  I never knew that about the mustard sed oil, ill need to investigate further.  Maybe thats why my family are turning green...hehehe ill cut out using the mustard seeds i think!

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Lets Talk Curry / floyd on india
« on: May 06, 2005, 11:14 PM »
have you all been watching the repeats of Keith Floyd's programme on Sky Travel? Its called " Floyd on India".  A brilliant show which uses fascinating ingredients...has anyone managed to find curry leaves in their local asian food store? or how about mustard seed oil? and he uses the spice mace (the rind of a nutmeg?) all very interesting. He travels all around india and cooks regional dishes, Its on Sky Travel at 9am, 2pm and 6.30pm.  Check it out! oh and not many bottles of wine in sight! :P
Glasgow is the king of curry! and its been proven :-*

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Starters and Side Dishes Chat / Re: spiced onion recipe
« on: May 06, 2005, 10:58 PM »
up here in glasgow, the restraunts serve it as an accompaniment with popadoms and pakora's.  In the main restraunts the recipe i posted earlier is exactly how its made.  I have many indian & pakisatni friends who own restraunts or work in them, any more recipes needed just ask.
Glasgow is the king of curry!! and its been proved.  :-*

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Starters and Side Dishes Chat / spiced onion recipe
« on: May 05, 2005, 04:45 PM »
1 large onion chopped, teaspoon of chilli powder, teaspoon salt, teaspoon mint sauce and a few big squirts of tomato sauce!! mix well...sit in fridge for a few hours. The salt extracts the ;iwuid from the onion and leaves them with a totally different texture, thye are soft yet crunchy!This is exactly how the local curry houses around Glasgow make it. enjoy ;D

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