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Author Topic: Viceroy Brasserie Abbots Langley: Chef Imram  (read 91,032 times)

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Offline Peripatetic Phil

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #130 on: January 07, 2013, 06:53 PM »
Quote from: Secret Santa on January 07, 2013, 06:48 PM
That's the opposite of my experience. I've never had a dry bombay aloo, it's always been like the one in the video with minimal sauce.

Well, "dry" and "with minimal sauce" are not exactly at opposite ends of the wet spectrum, are they ?  I would have said they are pretty close on that particular continuum.

** Phil.
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Offline ELW

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #131 on: January 07, 2013, 07:18 PM »
Great video michael.t, thanks for uploading
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Offline Micky Tikka

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #132 on: January 07, 2013, 07:22 PM »
Thanks it only took me 3 days  :)
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Offline jb

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #133 on: January 07, 2013, 07:49 PM »
Excellent mate well done indeed.I could watch these all day(wife thinks I'm sad....just a bloke cooking curry etc).

No magic technique,no flames just some fine looking food.I noticed it looked like plain old veg oil he was using(as opposed to spiced oil of some sort).Also at no point did I see him use any methi which is unusual.
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Offline jb

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #134 on: January 07, 2013, 07:56 PM »
Quote from: Phil [Chaa006] on January 07, 2013, 06:20 PM
Quote from: michael.t on January 07, 2013, 05:53 PM
cut potato in to square shape.  get your dish,add veg oil heat it for few seconds add Panch Phoran stir a bit, then add the ginger & garlic paste stir, now add the peeled tomato in, mix curry powder goes in, at last add the potato give it a good mix at this point add 2 pints of water.  stick inside the oven for slow cooking (roasting).
At the end of the slow roasting, how much of the two pints of water remains, Michael, and what does one do with it ?  To my mind, both sag aloo and bombay aloo are essentially dry dishes, with no excess liquid (base or otherwise) whatsoever.

** Phil.

Phil if you look at the tub of pre cooked potatoes(17 seconds in) you can see that the tub is nearly half full of liquid,presumeably they are left in this so they don't dry out.When he made the bombay aloo he was obviously careful when scooping the veg out so he didn't get too much liquid.
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Offline DalPuri

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #135 on: January 07, 2013, 08:25 PM »
Quote from: jb on January 07, 2013, 05:25 PM
He's a busy chap....

http://www.youtube.com/watch?v=_rM9f5JKdrs

http://www.youtube.com/watch?v=8GZhIDiO1Wg

That is Not a Shami kebab i'm afraid.  It's just a burger or a Chapli kebab.
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Offline George

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #136 on: January 07, 2013, 08:48 PM »
Quote from: jb on January 07, 2013, 07:49 PM
No magic technique,no flames

And probably no great taste either.

I hope I'm wrong but, unless I've missed it, we haven't yet been told how any of this tasted in terms of either marks out of 10 or by comparison with Michael's favourite local take-away. Great video in its own right but some reference point would be useful.
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Offline Salvador Dhali

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #137 on: January 07, 2013, 09:08 PM »
Quote from: DalPuri on January 07, 2013, 08:25 PM
Quote from: jb on January 07, 2013, 05:25 PM
He's a busy chap....

http://www.youtube.com/watch?v=_rM9f5JKdrs

http://www.youtube.com/watch?v=8GZhIDiO1Wg

That is Not a Shami kebab i'm afraid.  It's just a burger or a Chapli kebab.

Might be a regional thing, DalPuri, but all the shami kebabs I've had have been round and flat(ish) - or burger shaped. Type shami kebab into Google images!

https://www.google.co.uk/search?q=shami+kebab&hl=en&safe=off&client=firefox-a&hs=1X0&tbo=u&rls=org.mozilla:en-GB:official&tbm=isch&source=univ&sa=X&ei=RDjrUM28E8yz0QXw94HoAg&ved=0CEEQsAQ&biw=1760&bih=880


 
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Offline BIR-TY

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #138 on: January 07, 2013, 09:08 PM »
Quote from: DalPuri on January 07, 2013, 08:25 PM
Quote from: jb on January 07, 2013, 05:25 PM
He's a busy chap....

http://www.youtube.com/watch?v=_rM9f5JKdrs

http://www.youtube.com/watch?v=8GZhIDiO1Wg

That is Not a Shami kebab i'm afraid.  It's just a burger or a Chapli kebab.

DP, isn't this what a shami kebab is on a BIR menu, minced spiced lamb or mutton shaped into a burger shape? Usually red coloured instead of orange colour added.
Bert
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Offline DalPuri

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Re: Viceroy Brasserie Abbots Langley: Chef Imram
« Reply #139 on: January 07, 2013, 09:21 PM »
If i was given that in a restaurant after ordering a Shami kebab, i would be pissed off and question the waiter. I would still eat it though because i'm sure it would still taste good. And maybe thats what the chef believes to be a Shami kebab.
But its nothing like any Shami ive ever had and i've been eating them since i was about 5 or 6 years old!
Just because its flat and round??  And red? ::)
A proper shami should have a very fine pasted meat not just minced.

Its about texture.
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