Quote from: jb on November 11, 2013, 10:55 AM
I watched the programme on Saturday just to catch this(last week one chef was cooking deep fried tulips believe it or not so I don't usually bother!!) It does look like a nice recipe.

Anyhow was it me or was the chicken SERIOUSLY undercooked?? He cut away the back bone and you could clearly see loads of blood.Was it my poor eyesight???  Wouldn't want to eat in his place if it was.Bad enough that half the chefs on the programme don't wash their hands after handling raw meat/fish!!

Yes JB, that Chicken was seriously under cooked, I can only assume due to the time restraints on TV and hope that is not the case in his restaurant... :/

Quote from: curryhell on November 10, 2013, 10:18 PM
I'm real hungry and you're not helping Bob  ;D Certainly a different take on roast chicken and roast tatties.  Not sure if i'll get round to trying it anytime soon though as there does seem to be a  fair amount of work involved compared to the normal 15 minuter curry supper  :  If i do have a couple of hours to spare one weekend, i'll give it a go.  Will be the only time roast chicken is allowed in the house though.  In my books, the only good chicken is a curried one.  Nothing else will do  :

Hi Dave,

It really didn't take that long. The Vindaloo spice mix took about 5 mins max, the gravy took about 10. The rest is marinating time and oven time. On the whole it shouldn't take up more than hour of your time and is well worth the effort

Quote from: Phil [Chaa006] on November 10, 2013, 08:40 PM
Very different to my version, Bob; I shall have to give yours a go.  Mine involves stabbing a whole bird with a sharp knife many many times, inserting slivers of fresh garlic, ginger and chilli, stuffing with onions, capsicum, garlic, ginger and chilli, oiling all over, dredging with the four spices previously mentioned, then basting very regularly until cooked (regular baking absolutely essential).  Potatoes are roast in the same oil, and gravy made with the oil and meat juices.  Out of this world !

** Phil.

Sounds wonderful, I'll have to give your recipe a go too

Quote from: Phil [Chaa006] on November 10, 2013, 08:11 PM
Roast chicken vindaloo does sound right up my street, Bob, as one of my favourite dishes is whole chicken piri-piri (Ground chillies, cayenne pepper, ground ginger, ground black pepper).  I shall definitely give this one a go.

** Phil.

Hi Phil,

If you like Piri Piri Chicken, I posted a recipe for this back in September 2009. Don't know if you have tried this but it is an authentic Portuguese recipe.

https://curry-recipes.co.uk/curry/index.php/topic,3740.0.html

Kind Regards,

Bob

Watching Saturday Morning Kitchen yesterday, Atul Kotchhar made a wonderful Roast Chicken Vindaloo which I just had to make today.

Here's the recipe for those that missed the programme and I can tell you, this is absolutely superb. I also made Madhur Jaffrie's Masala Roast Potatoes along with a King Prawn Coconut Curry. The only difference I made to the Roast Chicken Vindaloo, was to Puree the Vindaloo Gravy.

Roast Chicken Vindaloo
Spice up your Sunday roast with marinated chicken and Vindaloo gravy. And don't be intimidated by the long list of ingredients: this is a really easy recipe.
Ingredients
For the Vindaloo spice mix
1 tsp ground cumin
1 tbsp ground coriander
1 tsp turmeric

Quote from: goncalo on October 14, 2013, 11:10 PM
976bar,

Any spiced oil recipes?

Hi Goncalo,

If I want a spiced oil, then when I make a Garlic Chilli Chicken Masala (or a full on flavoured curry), then I always add an extra 100 - 200ml of oil when cooking the curry and spoon it off the top when finished and bottle in an old oil bottle. I used this as a spiced oil for curries and just top up when I need to

Quote from: George on October 19, 2013, 09:23 AM
Bob - I've had curries and even quite enjoyed 'Indian specials' in the canteens of several large organisations but they never looked as amazing as your food displays.

Is the restaurant open to the public or do you have to be a member of the University?

Hi George,

Sorry, I've only just seen this. Yes anyone can turn up and pay at the till

Quote from: goncalo on November 02, 2013, 12:27 AM
976bar, looking very good. On the subject of halloween and pumpkins, do you know any really good recipes for pumpkin soup?

Hi Goncalo,

Here you go. This can be made with either Squash or Pumpkin.

Ingredients
Makes 5 cups
2 cups vegetable broth (500ml)
2 cups peeled butternut squash chunks (500ml)
1 red bell pepper, chopped
1 (15-oz) can white beans, drained
1 small sweet onion, peeled and chopped
1 tbsp hot curry powder
1 tbsp extra virgin olive oil

Directions
Heat the olive oil in a medium pot,  add the onions and cook until soft, stir in the curry powder and cook, stirring until fragrant (about one minute). Add the broth, the squash, beans and pepper. Bring to a boil, reduce heat to a simmer and cook for 10-15 minutes until the vegetables are soft. Puree with either an immersion blender or in batches in a blender, being careful not to overfill the blender.

Quote from: Stephen Lindsay on November 01, 2013, 07:32 PM
Pumpkin ice cream?

That is on the list of things to make Stephen

Quote from: Bengali Bob on October 31, 2013, 09:06 PM
Superb!  Those students don't know they are born.  When I was a student it was bilge all the way. Bilge, and greasy chips. Fortunately, Rusholme was just up the road.

Rob 

LOL, we still have greasy Chips Rob!!!