Hi all iv recently bought a pizza oven only a cheap one to start with i can easily get it up between 600 and 700 degrees and the pizzas are great has anyone tried cooking naans in one what were the results like any different to doing it on a tawa and gas hob what temp should i get the oven up to is 6 or 7 hundred too hot ?

Hi all not been on here for ages just a question whats the best cut of lamb for pre cooking is there much meat on shoulder

regards
Jamie

Hi all

Not been on here for ages as not really been doing any bir cooking anyway last night i thought id make a pathia fot tonight dinner i like to do them the day before as i think if you eat it straight after cooking the chilli and spicy you get up your nose mask the taste. Anyway i started with a basic recipe then started tweeking it little by little till i got it where i wanted it so iv come down this morning and had a taste and its bang on the problem is i cant remember what i added or the quantities so having got it spot i cant replicate it  .
Also i came to make my tikka blades recipe but found the wife had used the mint sauce on sunday dinner being lazy didnt want to walk round the shop i saw a bottle of mint yoghurt the type they use in the chip shop so gave it a go and must say it worked the yoghurt in it helps the marinade stick better and the mint did its job will be trying it again just to make sure its not a fluke.

Jamie

Hi all

What kind of cheese is best for homemade pizza iv tried bags of gratted pizza cheese which is cheddar and mozzerella iv tried mozzerella balls but for some reason they seem to let out a lot of liquid even if they are dried off which makes my base soggy iv tried a four cheese mix but nothing seems to taste quite right any ideas

Cheera
Jamie

Hi all
Achari ghost has become one of my favourite dishes with tender lamb and fresh jalepeno chilli iv had a couple of attemps at it but cant get the flavour has anyone got a recipe i could try

Cheers
Jamie

Hi

Has any one used or come across fresh indian bay leaves i had a chicken tikka shalong the other night it had 3 large bay in it and some cinnamon stick iv had a look in my indian markets but can only find small dry ones any ideas i know i could use dry but wanted to try it with fresh.

Jamie

Hi
Has anyone or does anyone use east end brand mustard oil i usually use ktc but picked up a small plastic bottle of east end and used it in blades tikka recipe when i put it together something did not smell right but i could not put my finger on. Now having cooked the tikka and tasted it it has a very strong mustard taste i have never had this problem before has anyone else ?

Jamie

h4ppy naans blades tikka and cbm's shashlick recipe went down a treat

Hi

While i was in  the asian supermarket today i picked up a couple of 8" karahi but they did not have any wooden bases any ideas where i can get any from they have 6" on ebay i have looked at a couple of sites but can only find complete bowl and bases.

Jamie

thought id try some thing different never made this before and must say it is very nice not to hot and has a slight sweet taste must be from the mango chutney in the Bengali sauce would definitely recommend it to anyone who doesn't want there heads blown off with chilli just a nice heat comes through. It has a nice thick sauce bhuna style was doing keema rice cooked the keema no rice in the cupboard :




chilli naan a h4ppy from the freezer




Jamie

Hi all
Has anyone tried chris's kebab recipe i have made it today for kebabs to go on mixed grill and keema naans i must say using a food mixer to stretch the fibres in the meat make them very smooth in texture and i would say that its the closest thing i have tasted to a bir kebab/keema naan they are worth giving them a try if you have not already and if you have what did you think of them ?

Jamie

Hi
Has anyone made mango kulfi at home without an ice cream maker if so do you have a recipe i have looked at a few online seems quite straight forward the only question i have is a lot of them say to use heavy cream im guessing this would be double cream?
Any advise would be appreciated

Jamie

Hi all

Just wondering which cut of lamb use went into the asian meat shopand they had diced mutton but it looked fatty i will be pre cooking it so that will break some of it down but dont know how much. the lamb in the achari ghost at my local is so soft also the meat place by me sells a shoulder of lamb but dont know if it would be mainly bone what do you lot use?

P.s just found a shop that sell mr naga pickle for ?1.99 so no more paying nearly a fiver on line

Jamie

Hi
Well I finally got my hands on a jar of Mr naga chilli pickle and could not wait to try it I have had Mr naga curries before so was really looking forward to it I decided to go for a masala style as I have been loving cbm's shashlick masala dish from his ebook. This did not disappoint the curry itself tasted fantastic and with fresh chilli and chilli powder along with the Mr naga had a good kick to it the flavour that the Mr naga gave to the dish was great. Like a div I never bother to write the recipe down as I cooked it but never mind and these pictures do not do it justice must invest in a decent camera.




And a saag aloo for the missus

Hi
Having purchased both Micks ebooks a few weeks  back I thought id give a recipe a go opted for the shashlick as I have never had one before and the pictures for the shashlick on its own is very tempting I didn't have any mr naga so used green chilli pickle.

Chicken tikka shashlick I would have liked a bit more charring on it but got impatient chicken tikka at the bach




Chicken tikka  shaslick jalfrezi




Garlic and coriander naan took my eye off it bit more well done than I wanted



Jamie

For the first time in ages managed to spend a good few hours in the kitchen took some pictures sorry about the steam I'm no david bailey

Getting prep done tikka service onions and peppers pre cooked onions and peppers and lots of garlic



Chicken tikka bhuna




NIS





Jamie

Hi I have just had a tablet and was looking to download a few WE books and was wondering what you lot had found a what you would recommend before I start wasting my money

Jamie

Having not been pleased with my base gravy have not cooked any for a while I made up 3 curries not really expecting them to be up to my usual standard but I have to say they all tasted top quality if I had my own trumpet I would blow it the pictures do not do the flavours justice but thought I would put them up any way

Chicken tikka bhuna developed from bars recipe


Chicken tikka achari inspired by chewy but I love to use pickled jalepeno and mango in mine


The ever reliable chicken tikka madras


The chicken tikka achari got the nod for tea served with plain boiled riced



jamie

Hi all
just a quick moan really went to what was the best and oldest curry house by me it has been refurbed and extended in the last year. But when my order arrived the portions were small and the price was high and the meal itself was not a patch on the old standards does anyone else find that when there local bir tries to modernise there d?cor they try to pay for it with small portions posh plates to make it look expensive and substandard food.

Hi
Not been the site for ages i have just been given a big bag of jalapeno peppers that my mate grew just wondering i want to pickle them do i do this in the same way i would do with beetroot using standard pickling vinegar.

Jamie