Spike Milligan - genius! I'm a long-time Goons fan, but I haven't seen much of his TV stuff! I don't fancy their mixed meat curry!

I hesitate to put these photos up, because they were a rush job taken on my steam-driven moby! Nevertheless, I thought I should do it, if only to pay tribute to those members whose recipes have inspired me to put pan to flame.



I prepared chapattis (courtesy of Tesco's chapatti flour)...




...Curryhell's mushroom bhajii...



...and UB's Pathia with mickdabass' tikka...



...and it was all washed down with McGuigan's Sauvignon Blanc and homebrewed Australian Bitter. Absolutely lovely!

I had originally planned to make a traditional Scottish steak pie for dinner - the sort I would make for Hogmanay - but I realised that I was running out of time to get it ready for dinnertime, so I quickly made up some chapatti dough and heated up my old griddle that my mother used in days gone by to make her delicious pancakes. I rustled up the mushroom bhajii from scratch and I raided the freezer for some frozen pathia sauce and chicken tikka. I hadn't added any chilli to the sauce when I originally cooked it, so after microwaving it, I added some of my chilli jam which gave it some lovely, lip-smacking heat.

Steak pie, champit tatties and peas tomorrow!

Superb effort, JB! What a feast! Like natterjack, I like the sound of the Balti Pathia, but it all looks great.

A feast fit for a king, Bob. Looking excellent, as always.

Has anyone tried these gas hob protectors which are on sale for

Looks fantastic as always, CH! I shouldn't look at this stuff first thing in the morning - it just makes me hungry. I wonder if I could improve my morning porridge with a dod of Kashmiri paste...

I would venture to suggest that cooking chicken at 150C/Gas Mark 2 for 25 minutes will leave it somewhat underdone and, hence, retain a lot of its juices for the main event when it's heated and lightly cooked in the base gravy. But, it wouldn't be raw! If only PanPot posted these days.

Quote from: uclown2002 on December 04, 2012, 12:55 PM...You nuked the chicken from frozen?...I take it there was no loss of flavour or texture doing it this way?

None at all, mate! In fairness, I make my chicken tikka by slicing a breast down the middle and grilling it on a skewer, then slice each half into 3 or 4 pieces pieces before using/freezing it.  The microwave is only having to cope with a ziploc bag containing 12-14 slices of chicken tikka per breast, rather than 6 or so large chunks.

Nevertheless, the chicken is just as tender and flavoursome when it comes out the bag as it was when it went in.

And nuking the frozen sauces doesn't cause a problem either, even though some, as in CT's Tuk-Tuk, contain yoghurt.

It even passes my good lady's taste test (which is saying something!).

PS: I should also add that, under normal circumstances, I would defrost the chicken, sauce and whatever else in the fridge or at room temperature. It's only when I need to make something quick (like last night) that I use the microwave, but, as I said, it's all good.

I always freeze my curry stuff unless I'm eating it the next day.

Last night, I went onto the freezer and dug out a double-portion of Chewytikka's Tuk-Tuk sauce and a double-portion of mickdabass' chicken tikka. I made boiled basmati rice as suggested by Cory Ander's pilau rice recipe.

The Tuk-Tuk sauce got 6 minutes at full power, with a stir at 3 minutes, and the chicken tikka got 3 minutes at full power. The rice only takes 5 minutes, so everything was ready for the plate in 10 minutes flat.

And it was delicious!

I finally got around to trying this omelette this morning. I made it to spec using Abdul Mohed's 8-Spice mix powder and three home-grown and frozen chillies (red, green and lemon). Apologies for the quality of the phone photo, but I wanted to eat it while it was hot!



Absolutely delicious! Just the job to wake up those sleepy taste buds!