I'm clearly among the big fans of the Glasgow recipes from BigBoaby.

I cooked his korma and his madras recipes with the Glasgow base sauce and the Glasgow precooked chicken.

Result: absolutely brilliant!!! A MUST TRY

Quote from: gazman1976 on March 24, 2013, 11:12 PM
Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

1. Hi gazman, if you don't mind could you post the exact new recipe for the 3.5kilo base if you have it written down, just in case I have missed anything from the video when I go to try it.

2. At what stage did you realise the base needed extra water and add it?

3. Last one :-) Did you use the Glasgow precooked  chicken for the madarse?

Thanks in advance Gazman

Geo

Quote from: rallim on March 25, 2013, 03:20 PM

Quote from: gazman1976 on March 24, 2013, 11:12 PM
Ok so made the new glasgow base, everything to spec, required 1 litre extra water though, I must say tasted exactly like most bases I have tried

1. Hi gazman, if you don't mind could you post the exact new recipe for the 3.5kilo base if you have it written down, just in case I have missed anything from the video when I go to try it.

2. At what stage did you realise the base needed extra water and add it?

3. Last one :-) Did you use the Glasgow precooked  chicken for the madarse?

Thanks in advance Gazman

Geo

I haven't tried this myself yet but here's what I got from the video:

Ingredients:

everything correct but i used 3.7 litres of water to fill it up

Guys

It's fenugreek seeds not leaves (methi).

W

it says methi leaves after that if you watch the video Whandsy, unless i watched it wrongly?

Quote from: Whandsy on March 25, 2013, 05:19 PM
Guys

It's fenugreek seeds not leaves (methi).

W

Quote from: gazman1976 on March 25, 2013, 06:03 PM
it says methi leaves after that if you watch the video Whandsy, unless i watched it wrongly?

From PPV (RCR)

QuoteI meant to say fenugreek leaves it has been amended in the video...hope you have fun making it..The best of luck

regards fred