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Author Topic: In anticipation of all the good food to come  (read 17,883 times)

AI Summary
The discussion revolves around members sharing their recent cooking experiences and recipes, particularly focusing on various curry dishes and techniques. Participants express enthusiasm for autumn cooking, share photos of their dishes, and discuss the use of different pastes and spices, including tikka and balti pastes, in their recipes. A consensus emerges that tikka paste tends to yield better results than balti paste, while members also explore the challenge of achieving the desired orange color in curry sauces, emphasizing the importance of spice selection and cooking methods.

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Offline curryhell

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In anticipation of all the good food to come
« on: October 14, 2013, 09:51 PM »
At last I can finally spend some time in the kitchen now that autumn is upon us and winter approaching.  During my week off I did have a couple of treats but I only took pics of one.  Reminders of how much better I cook the dish or the dish I am still striving for.  The other nights supper

In anticipation of all the good food to come

The Elaichi NIS as it is now.  Still a good curry but I rate my own better

In anticipation of all the good food to come

Their special rice which i do enjoy.  Mine is a very close match

In anticipation of all the good food to come

And the saag aloo which I have yet to attempt to replicate, but i suspect given my dry saag bhaji, I should get somewhere close  :)

In anticipation of all the good food to come

In anticpation of the long autumn and winters evenings, I started to  prepare a stock for the freezer. First up was Ifindforu's chicken, 3K of the stuff.  Always tasty, tender and compliments any curry.  Sorry no pics.  Next up was 2k of boneless sheep, which I had to attack with a knife, to remove the fat and skin first.  This was cooked not using my prefered pressure cooker method but CBM's method in his new book, also shown on his vimeo channel.  Again, sorry no time for a pic of this one.  I've got to say though, absolutely superb, tasty, tender and easy, but needs a little attention just to make sure nothing sticks and it's not ruined by overcooking.  Would highly recommend this.  Given that i can now get my sheep for about
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Offline loveitspicy

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Re: In anticipation of all the good food to come
« Reply #1 on: October 14, 2013, 10:36 PM »
Awesome as always CH

best, Rich
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Offline Naga

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Re: In anticipation of all the good food to come
« Reply #2 on: October 15, 2013, 07:55 AM »
That spread looks absolutely glorious, CH. If I lived next door to you, the front door would currently be hanging off its hinges and you'd have a big hairy Scotsman in your kitchen brandishing a fork lol! :D
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Offline curryhell

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Re: In anticipation of all the good food to come
« Reply #3 on: October 15, 2013, 08:32 PM »
@ loveitspicy, cheers Rich, looking forward to it gracing some of the many dishes i have on the to do list for the next few months

@ naga.  You'd only need to knock mate.  A second informed opinion is always welcomed  ;) .  Besides, I'd be knocking on your door the next day for a feed  ;D ;D

And CT's madras was great as always, but with a slightly different slant.  Tonight the tamarind sauce went  in to my Elaichi NIS to see how it compares to tamarind concentrate, Tamarina and Imli sauce.  The dish is cooling and a quick taster says it's got potential  ;D.
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Online Kashmiri Bob

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Re: In anticipation of all the good food to come
« Reply #4 on: October 15, 2013, 08:53 PM »
Benchmark madras.  Superb. 8)

Rob  :)
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Offline chewytikka

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Re: In anticipation of all the good food to come
« Reply #5 on: October 15, 2013, 09:39 PM »
Nice one, CH, like your style
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Online Kashmiri Bob

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Re: In anticipation of all the good food to come
« Reply #6 on: October 15, 2013, 09:52 PM »
I wasn't going to mention the balti paste tikka.  A non-starter in my (e-) book.

Rob  :)
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Offline Unclefrank

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Re: In anticipation of all the good food to come
« Reply #7 on: October 15, 2013, 10:21 PM »
Hi CH i use Balti Paste too when i sometimes make Blade's Tikka recipe i also use 0.5 tbsp of Kashmiri paste when adding Balti paste as well.
Very surprising results done a taste test with a few friends on Wednesday nights, not a bad comment from anybody.
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Online Kashmiri Bob

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Re: In anticipation of all the good food to come
« Reply #8 on: October 15, 2013, 11:18 PM »
I'm getting confused here.  Blade's tikka recipe.  Patak's tandoori curry paste (tamarind and ginger). Yes/No?

Rob  :D
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Offline Secret Santa

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Re: In anticipation of all the good food to come
« Reply #9 on: October 16, 2013, 01:22 PM »
Curryhell, what's your secret for the orange coloured sauce (assuming that last pic is representative of the true colour)?
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