Quote from: livo on March 06, 2018, 09:06 PM
Gotcha. I'm doing a bit of a cook today. I've taken that on board.

How did you get on with this method of cooking the garlic livo? Think I will give it a whirl.

Yes I agree that it could do with updating otherwise this will go unused for the majority.

How about a more compact and refined run down of the revised?

Cheers

Thanks for this guys. I asked this question earlier and missed this thread. Think I will give shoulder a go

Cheers

Cheers Phil

Sorry for the Bump!

Just wondering what type/part of lamb is recommended here - for tenderness, taste?

Any suggestions please?

Regards

Interesting to see more than a few use a wooden implement.

Cheers

I did this base yesterday (3 kilo onions) - revised my measurements that I noted above.
Will be doing 1.5kg next time as I have ended up with around 19 portions!!!

Anyway, I have thinned it out - think I added an extra 5l water in all. The base is thin and does has that nice aroma about it.

Made Chewys tikka and dip's korma last night and both were very good.

Very pleased and thanks very much for posting these findings JB

Hi all. just wondered what people cook with - pan material wise?

Aluminium? Cast iron? stainless?

Anyone concerned with 'apparent' safety issues with some metals?

Personally, I cook with aluminium and a chefs spoon (similar anyway) - probably not the safest combo!

Thoughts anyone?

Quote from: Secret Santa on October 10, 2014, 08:48 PM

Quote from: macferret on October 10, 2014, 08:36 PM
Days. You cook it for days. I'm surprised you're surprised.

I'm surprised that you're surprised that we're surprised! 

I'm surprised that SS is surprised about mac being surprised at others showing signs of surpise 

Think I've surprised myself actually 

Hi all, this does sound promising and after not making a base for a while I am really excited about giving this a go

Can I ask if the following seems about right - proportion wise?


3 kilo white onions(chopped)
1 green pepper or 1 red pepper (or half and half)
small bunch coriander stalks
1 small carrot
60 grms plain veg oil
60 grms blended plum tomatoes
30 grms fresh ginger & garlic (50/50) blended with water
15 grms salt
15 grms turmeric
50 grms block coconut block

cover and cook for 2 hours until onions melt

then add:
7.5 grms turmeric
2.5 grms of chilli powder?
7.5 grms cumin
7.5 grms coriander
30 grms blended plum tomatoes

cover and cook for 30 mins then blend the base
Add water to thin the base

finely chop and fry 5 cloves of garlic until brown, tip into full amount of base, swill pan with a ladle of base and tip back into base.

Does all the above seem about right if we say 2 chefs spoons are 30grms?

My main question is do I add enough water to thin out, (per base batch) to double up the entire base batch size?
or is it approx added water of 1 ltr ? 2 ltr etc etc???

Thanks in advance