Topic: Chef Moike

[curryhell]

Nice one Rob.  So good to see an actual chef at work in the home environment and how they cope.  Thanks for the additional info restaurant versus home differences.  Will be making another Moike vindaloo this afternoon for this evening 

[Kashmiri Bob]

It was fun to see these again after all this time.  They are indeed unique.  No real prep or rehearsal, it is as it is.  Recall I did make the base gravy (with Moike's recipe and mix powder) and g/g paste ahead of his arrival.  There was something Moike noticed about the base, I can't remember, he adjusted it.  Busy day though.  All three of us had been out shopping for ingredients before getting started.  Mainly the Sonali supermarket on Coventry Road (long gone. now).  We also visited Iceland, specifically for their frozen veg, for the pre-cook/veg Bhaji.  Moike pointed out the correct bag (the same as used at the TA).  The one without sweetcorn

Must find my notes for the veg pre-cook and other stuff.  They are somewhere.  I remember flipped through them a few a few years ago with fond memories.  Not something I would throw away.  Looking at the veg pr-cook vid again the shape of those seeds going in perhaps look teardrop.  So not mustards seed; maybe kalonji.  Moike also made a 1 kg lamb shatkora staff curry for us on the day.  No footage unfortunately.  It was a bit tough though.  My fault.  Given the time constraints Moike advised on chicken for this one, but I insisted on lamb.

Rob

[curryhell]

Rob, what was the final addition poured into the pan at the end of the vid?  I am guessing some blended cooked onion.

[Kashmiri Bob]

Blitzed uncooked onion and a little water.  Whereas for the potato pre-cook I think some uncooked green pepper was also included.

Rob

[curryhell]

Cheers Rob.  I think the sprinkle of whole spice added is panch poran.  I can definitely see kalonji, jeera and mustard seeds for sure. Kibd of makes sense for veg prep.

[Kashmiri Bob]

Well spotted CH.  Makes sense.  PP was used.  In one of the vids somewhere there is a packet of it on the table, where the curries are being served.  Moike's veg bhaji was seriously good, which is why I asked him to make it.  The pre-cooked spuds and the Bombay Aloo were also good, although I felt Mick Crawford's version was the best for this one.  I had a hard copy of his first book once and loaned it to someone at work.  8 years or so on I am still waiting to see it again.  Been meaning to chase this up and will impose a hefty late return fine.

Rob

[curryhell]

Mick's veg prep is posted on the site somewhere. Certainly is bang on for prepping spuds and delivers as good a bombay spud that I've ever tasted

[Kashmiri Bob]

After a comment I made earlier in this thread the marketing auto-bots keep providing me with great ideas.  How about this one?





So, you get all of the kitchen videos, remastered with background music.  You also get a limited edition tee shirt and shorts set. As if this wasn't enough, you will also receive a previously unseen video of the chef finishing off an ex-hot vinders at a TA!  All for just £250, plus postage and packing, and taxes where applicable.  Bargain!

Rob

[Peripatetic Phil]

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[Kashmiri Bob]

Looks like the tee shirt idea is out. So here is the bonus video. 

Pleased to announce that my channel now has 3 subscribers!

https://youtu.be/YjSjlFnnSTM?si=x7KMl5zktr5oM5nv

Rob