Topic: Chinese Style Pakora/Bhajis

[Garp]

Haven't been making a lot of curries recently - think I've sickened myself with them and haven't enjoyed the last couple. Still messing around in the kitchen though

Got a big dod of brisket from local butcher on Friday with the idea of making shredded/pulled beef in a barbecue sauce.

Whacked the beef into the slow cooker on Friday night and left it for 12 hours, then pulled it apart into shreds - turned out really nice.

As I had made too much, I decided to faff about on Saturday and came up with a Chinese/American/Indian fusion type dish. Pulled brisket with onion and spring onion in a Gram flour batter. Light and dark soy sauce added to the beef for a couple of hours before mixing with the onions, spring onions and batter.

Deep fried and, although not perfect, were an interesting twist on an old favourite

[natterjak]

Looks good Garp. What price is brisket from the butchers these days? The supermarkets seem to be pricing it as a premium cut lately, which is a laugh considering it used to be unfashionable and cheap. No doubt some TV chef is to blame for making it trendy.

[Gav Iscon]

 You should have stuck a bit of horseradish in it Garp just to give it a little kick. Good effort though.

 I noticed in Morrisons the other day that the packs of meat had security tags on.    I haven't had brisket for a while but its a top piece of meat slowly done.
 And as for TV chefs pumping the prices, belly pork, oxtail, offal and even pigs cheeks have become ridiculously priced due to those idiots 

[fried]

Yeah, At the moment I'm eating one of my missus' speciality dishes of heart and liver. This stuff used to be practically free, now it's the same price as the prime cuts.

[Garp]

Not sure of the price per kilo. I got a good sized slab for

[Micky Tikka]

I went to Smithfields meat market a couple of nights ago
Pork Belly was

[Garp]

That's one big piece of meat, Michael, verging on a cow 

[Micky Tikka]

It just about fit in the freezer 
For me its the king of roasts    There will be no curry powder going near it when cooked  ;D

[natterjak]

I went to Smithfields meat market a couple of nights ago

The idea of this appeals to me, but getting up, into London & back out again before the congestion charge kicks in at 7am just doesn't seem possible to my body-clock!

[Micky Tikka]

You do get used to it
I always go as early as possible 2am to get home and back to bed
For me it takes about 30 mins  and once you've been a few times you know who to buy off and get back
The first time you seem to walk round a bit aimlessly and waste time
I often go to the meat market then pop 10mins down the road to Billingsgate
Then you wake up in the morning and it all seems like a dream