Had a BBQ the other day for about 20 people. Did some thighs and drumsticks with Blades Tikka marinade, and a peri peri marinade, both very nice. Chris's lamb Kebabs (double amount) which were also nice but I cannot get them to stay on the skewers so they are still a work in progress. Cooked them wrapped in foil in oven and finished off on BBQ to give a bit colour.  As I had a veggie attending I thought I would do Julian's Aubergine and Peanut curry

https://www.youtube.com/watch?v=8O6-tF83ykc

For me it was a bit bland but not bad. About 15 other people tried it and they all thoroughly enjoyed it so who am I to argue. It was served with some fragrant pilau. I stupidly also forgot to take any photos.   

Hi Chewy,

Any chance you could enlighten us with the Zal Jhool recipe. That looked lush and with the roasties I could just die and go to heaven. I'm about to have a go at your base this weekend and try a few of your recipes. Can't wait.

Quote from: ligs on August 30, 2013, 11:25 AM
Looking for chewys rezala recipe cant find it can any body help please

The video won't embed so heres the page with it on

http://vimeo.com/mikestyne/videos/page:1/sort:date

Quote from: Garp on August 29, 2013, 05:08 PM
I'm for giving that a go sometime. When I make French toast I like to let the bread sit in the egg mix for a few minutes to soak it in.

Would that work with chapatti or is it too non-porous?

Opinions please

I definitely think its worth a punt. I really enjoyed the omelettes I made a while ago adding mix powder and chillis etc and meggeths lunch does look very tasty.

Quote from: Phil [Chaa006] on August 29, 2013, 04:51 PM
Sounds great, but how on earth do you reconcile that recipe with your earlier "much less fattening" ?! 
** Phil.

The fact that he's lying and his fingers are crossed so he's not lying. Well thats what I think. Gypsy Chapati, mmmmmmmmmm

You've probably looked already but

http://www.tripadvisor.co.uk/Restaurants-g187079-Bordeaux_Gironde_Aquitaine.html

Be interesting to here your results. Whilst traveling France. I've had some lovely food but also have had a few shockers.

Leaves the dough thick before he puts the filling in and folds the corners in to ensure it spreads evenly throughout the nan.

http://www.gumtree.com/p/for-sale/tandoor-oven-for-sale-spare-or-repair/1028558684#photo-content

I haven't for a while but I have a couple of knives that need re-honing. I normally tend to give them a wizz up on a steel which my mother showed me how to use. I have a couple of big Victorinox knives with wood handles which are my favourites. Never failed me yet.

Thinking about this, you must have an old knife that you could practice with on a stone. With a bit of patience you'll get great results. Then you could do your Sabatier's once perfected. I've got a Black Arkansas stone somewhere in the house which I'm now going to find and do some honing.