Topic: glasgow base

[markat]

 ;D here goes for the Glasgow base.

8 onions
8 cloves garlic
bunch coriander stems
1 red pepper
6 celery stacks
6 carrots
peace of ginger
1 or 2 chillies depending what you are making from base
half a pint veg oil
1 tin tomatoes
3 tsp fenugreek
3 tsp cumin
3 tsp coriander
1 tsp turmeric
2 tsp paprica
1 or 2 tsp hot chilli optional
1 pint chicken stock

chop all veg add oil fry gently for 5 mins then add spices and fry gently for 5 min add the chicken stock and simmer till cooked then blend and add salt to taste

[Ramirez]

Thanks for posting.

Where did the base originate from or is it a recipe you've devised? Also, do you know how much ginger exactly is required?

[markat]

 hi it came from an old friend who has worked in several Glasgow restaurants ,I usually add  two 1 inch peace's of thinly sliced ginger

[Ramirez]

Thanks.

Might give this a go at some point. Is it right that there is only 1.5 pints of liquid (stock + oil)? Just seems a quite low to me. What about recipes to accompany the base - did your friend pass anything on (e.g. Madras)?  ;D

[markat]

hi

Ramirez the amount of stock can be adjusted but i prefer to add extra stock in final recipe (saves freezer space in a domestic situation)I will add a madras recipe in the next couple in the next few days

[Stephen Lindsay]

markat is the fenugreek in leaf form?

[Ramirez]

I will add a madras recipe in the next couple in the next few days

Fantastic! Looking forward to it. Presumably it's a recipe from the same fella?