Topic: Cooking Lessons with Az

[ELW]

I'm glad everyone had so much fun and learned so much. Az was very nervous and worried as this was his first time teaching people - especially when he saw Curryhells knife skills

I was really impressed with the pre-cooked lamb (well mutton actually) - I hope we got the recipe for that. I usually avoid lamb dishes because they can be chewy and fatty but this was moist and tender.

I also really enjoyed the saag bhaji which I've never tried before. I didn't see it being cooked but I gather it was really simple.

If possible, they'd really appreciate a good review on tripadvisor. The last 2 people wrote terrible reviews which almost certainly means they are local competitors. Here is the link:  http://www.tripadvisor.co.uk/Restaurant_Review-g503830-d2446226-Reviews-Zaal-Fleet_Hampshire_England.html

trip advisor reviews are becoming notorious for fake reviews, great work getting that visit together chriswg

Regards
ELW

[natterjak]

I realise no-one likes a video of only half of a recipe, but I only got the first half of Az's base sauce because my phone ran out of memory after recording 5 mins or so of video! In any case I'm sure JB's notes will fill in the final stages. For the record, the base sauce mix was blended smooth, then a frying stage of oil, blended tomatoes and spices was fried vigorously and added to the stockpot, following which the whole thing was given a further cook.

In Az's words, "watch how the whole thing bubbles up" on the second cook, then settles again as the froth is reabsorbed (no skimming). Following this stage (which seemed to take 30 to 40 mins) the base sauce is ready to use.


! Private video

[natterjak]

I've had some trouble with the privacy settings on that video - can someone just confirm they can view the video in the above post ok?

[curryhell]

Nice one Chris.  Working just fine mate.

[curryhell]

I'm glad everyone had so much fun and learned so much. Az was very nervous and worried as this was his first time teaching people - especially when he saw Curryhells knife skills

That we did Chris - a terrific experience mate.   Thanks for putting it all together .  As for our teacher's nevousness, it didn't show.  He's a natural and really likeable guy

As for my knife skills, I don't know what you mean ;D.  I've still got all my fingers

I was really impressed with the pre-cooked lamb (well mutton actually) - I hope we got the recipe for that. I usually avoid lamb dishes because they can be chewy and fatty but this was moist and tender.

Melt in the mouth springs to mind and will be having a go at this once Jb finds time to write everything up, a mammouth task .  Russ has got his work cut out as well with all the video footage he took.

I also really enjoyed the saag bhaji which I've never tried before. I didn't see it being cooked but I gather it was really simple.

Yes, very simple.  A medium sized onion finely chopped, 5 chillis roughly diced (right up my street) tsp salt 1 1/2 to 2 tsps of tumeric all fried in a chef's spoon of veg ghee and then in with the fresh spinach. Cook till wilted down and then cook some more . No mix powder and no gravy - simples ;D

[gary]

I've had some trouble with the privacy settings on that video - can someone just confirm they can view the video in the above post ok?

Working ok here natterjak, though there is a little link that says 'Private Video'

Gary

[Ian S.]

This is all beyond brilliant.  Thanks for posting this video up so quickly, Natterjak.

How great were Az and the other guys, measuring stuff out for you when you asked and offering to time the base while explaining that they usually do it by eye? I take it it's Az in the lilac shirt. What a good teacher he seems to be, from this short clip alone. I particularly like the way he encouraged you all to take part. I had to smile at the bombardment of questions you were all lobbing at him. I'd have been exactly the same.  ;D It's great to see that the other chefs were chipping in with answers too.

It's so good of you guys to be sharing this with us on the forum. I'm really looking forward to the rest of the footage and notes, whenever you manage to post them.

Many thanks, guys.

[curryhell]

This is all beyond brilliant.  Thanks for posting this video up so quickly, Natterjak.

How great were Az and the other guys, measuring stuff out for you when you asked and offering to time the base while explaining that they usually do it by eye? I take it it's Az in the lilac shirt. What a good teacher he seems to be, from this short clip alone. I particularly like the way he encouraged you all to take part. I had to smile at the bombardment of questions you were all lobbing at him. I'd have been exactly the same.  ;D It's great to see that the other chefs were chipping in with answers too.

It's so good of you guys to be sharing this with us on the forum. I'm really looking forward to the rest of the footage and notes, whenever you manage to post them.

Many thanks, guys.

Az and his staff were absolutely bloody fantastic.  As you have seen nothing was too much trouble in spite of the fact the other chefs were having to work round us lot whilst trying to get all the prep done for the coming evening service.  The poor guy was bomarded with questions from the moment we arrived.  And he made sure we all got in on the action and he held nothing back.  "It's not ******g rocket science" were his words on more than one occasion ;D

[natterjak]

Masala sauce early stages video below. Same comment as before - I'm afraid my phone conked out so I didn't get the finishing steps but when JB posts notes I'll update the video's description.

! Private video

[Ian S.]

(edit) - sorted now.