Yep they certainly missed out...and it was all for free for them as well!!

I know Haldi made the madras from the Curry Crunch book and wasn't impressed,I have to say the balti was superb,not far off from my local curry house.Obviously the addition of the Patak balti paste gave it extra flavour but to me the important thing flavour/texture wise was the bhuna onion recipe,it was lovely.The tikka masala was also good,although I feel I'd already cracked that one already.

Hi JB,

Absolutely bloody marvelous mate, top notch grub by the looks, very well done.

I also had a curry party this weekend, wish I'd have took pics now

I cooked for 10 adults and 5 kids;

4 Madras's
3 CTM's,
3 Bhuna's
10 CWG onion bhajis,
20 Razor's meat samosa's
16 Razor's Seekh kebabs
Massive bowl of plain rice,
Massive bowl of Pilau rice,
And a load of salad.

My mate, fat Paul, had the cheek to ask "where's the poppadoms?"

Like you JB, by the time everyone had arrived, I'd already had 5 cans of Bud ;D

There's wasn't a morsel of grub left at the end of the night, which hopefully, means that everyone enjoyed themselves.

Ray

jb,

a real reminder of why we are all hear - absolute magic and well impressed.

ps if the come dine ever gets going put me down for your group.

Hi JB

Please can you tell me which CTM recipe you use?

Many thanks

Russell

Quote from: jb on November 02, 2010, 11:35 AM
The best method I found for cooking chicken tikka is under a low grill,this blackens the outside a little whilst keeping the inside moist.

I find i need a v hot grill when i cook it this way. With metal skewers the chicken cooks so quickly that i find by the time it's coloured on 2 sides it's cooked through. It seems to take less than 10 mins i suppose.
I want to let it colour more but then it overcooks so i have to restrain myself.

Really good effort there on the meal, that's champion stuff!  ;D