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Messages - wardy11

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1
BIR Main Dishes Chat / Re: Ashoka Recipes
« on: February 09, 2009, 09:20 PM »
cheers for that. I used half a green , half a red and half an onion chopped finely and used it for two portions. Got to say it was my best curry yet .  ;) Next day tastes even nicer.

2
BIR Main Dishes Chat / Re: Ashoka Recipes
« on: February 08, 2009, 06:58 PM »
Think i may have missed it but could anyone please tell me how much onion pepper mix goes into the bhuna karahi  cheers Marc

3
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from vist to Saffron
« on: January 27, 2008, 12:13 PM »
made this base last night. Forgot to add potato :-[ really pleased with the results. made a dhansak. best yet. Cheers for the info sns  ;)

4
Lets Talk Curry / Re: A personal tour of the Kitchens of Saffron Restaurant in Lincoln
« on: December 21, 2007, 11:32 AM »
sns. No you are not overating it . The dishes i tried were really nice . would love to duplicate them at home. Easier said than done  ;). So good luck .

5
Lets Talk Curry / Re: A personal tour of the Kitchens of Saffron Restaurant in Lincoln
« on: December 20, 2007, 04:37 PM »
I visited lincoln last year and went to the Saffron . got to say the food was fantastic. :)

6
Curry Base Chat / Re: At what stage to blend the onions?
« on: November 04, 2007, 07:46 PM »
Hi, I also made a curry gravy last night. I used seven onions one carrot half green pepper spice mix plenty of oil etc. simmered onions for about an hour. blended. Didnt pay to much attention to detail and it turned out as good if not better than some of my past efforts which i followed to the word. cheers
                                                              Marc

7
Lets Talk Curry / Re: made
« on: May 17, 2007, 09:10 PM »
Hi Fellas, yeah turned out a really nice curry. Gonna give dhansak a go next.Dont know how well it would work with chicken or prawns tho?

8
Lets Talk Curry / made
« on: May 15, 2007, 03:38 PM »
a lamb curry using various ideas off this site and put it in a slow cooker.The results were really nice. Lamb was very tender. Anyone else tried using a slow cooker.

9
Trainee Chefs / Beginners Questions / Re: Freshly Ground Spices...how much of a difference?
« on: February 27, 2007, 02:39 PM »
I know what you mean about coffee. Do you just grind enough of each spice then George each time you make a curry.?

10
Trainee Chefs / Beginners Questions / Re: Brands of chilli powder
« on: February 27, 2007, 02:35 PM »
Hi has anyone tried spices from Julian Graves. I find them very good. The chilli powder is
very hot tho!!

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