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Author Topic: What's for dinner, Josephine?  (Read 529057 times)

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Offline Sverige

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Re: What
« Reply #340 on: April 20, 2015, 08:43 PM »
Oh thanks. Have I photoshopped it then?
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Offline Madrasandy

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Re: What
« Reply #341 on: April 20, 2015, 09:06 PM »
Vindaloo with a new base sauce, very nice indeed



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Offline Stu-pot

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Re: What
« Reply #342 on: April 21, 2015, 06:05 AM »
I could eat that @ 06.00 for breakfast... Yum...
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Offline Onions

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Re: What
« Reply #343 on: April 21, 2015, 10:36 AM »
AND then at 1030 for brunch!!!  :-*
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Online mickdabass

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Re: What
« Reply #344 on: April 21, 2015, 10:59 AM »
Last Nights Tandoori Action
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Online mickdabass

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Re: What
« Reply #345 on: April 21, 2015, 11:02 AM »
half an sp naan, MDB's ultimate tikka marinade, and virtually the same mix (without the water) added to 750g lamb mince for the Seekh Kebabs  :)
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Offline Gav Iscon

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Re: What
« Reply #346 on: April 21, 2015, 11:03 AM »
Very nice Mick, I've got a long way to go.  :-\
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Online mickdabass

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Re: What
« Reply #347 on: April 21, 2015, 11:05 AM »
There were a few casualties along the way..believe me
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Offline Naga

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Re: What
« Reply #348 on: April 21, 2015, 11:22 AM »
Very nice, indeed, Mick! Coincidentally, I'm just 1st stage marinating a couple of kgs of chicken breast right now in preparation for the 2nd stage of your tikka recipe. I haven't made sheek kebabs for ages, so your plateful is an ideal prompt for action too! :)
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Online mickdabass

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Re: What
« Reply #349 on: April 21, 2015, 11:31 AM »
Hope it all goes well for you Naga. My main problem was removing the kebabs from the skewers. The oil seepage ran down the skewers and caught fire - blackening the bottom of the kebabs and also welding them in place! I usually use a carving fork to dislodge them, but it has vanished, Probably at the local landfill site by now  ::) I also usually put a piece of spud or onion on the bottom of the skewers but didn't bother  :'( :'(
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