Quote from: h4ppy-chris on January 10, 2013, 02:07 PM
Rob, That looks yum mate. Don't cut back on the oil, that oil is gold. spoon it off in to a jar and put it in your fridge, add 1/2 chefs spoon to your next curry (any curry) When you heat the 2 oils instant BIR smell 

Nice one Chris! Will make a sauce or two and retrieve the essence.

Rob 

Are we allowed to use pastes?

Rob 

Yes, I

One from a couple of days ago.

Beef and mushroom vinders



Essentially CA's vindaloo recipe, made with c2go indian base and pre-cooked beef.  I slid in a couple of sliced fried white mushrooms towards the end of cooking.



Warmed up in the oven.  Very nice vinders indeed.  I wonder does the recipe really need 75 ml of oil?  I might use less next time.  There again, I might not. Also, why is my portion size not bigger?  Must check the volume of these trays.

Rob 

Quote from: loveitspicy on January 10, 2013, 11:53 AM

Quote from: getonthegarabi on January 10, 2013, 11:31 AM

Quote from: gagomes on January 10, 2013, 01:27 AM
Would anyone have a review on the quality of the pans/chef spoon/tawa that julian/curry2go store is selling?

Do you have a gas or halogen hob gagomes?  I can't remember. The reason I ask is I have managed to bend the bases of 2 good quality (I think) aluminium pans on my halogen.  They now wobble about on the hob surface, and are effectively useless (hot spots etc.).  A new stainless pan I got recently seems up to the job, so far.

Rob 

Rob get a rubber hammer and give the pan base a smack - it will go back level again and will cook just fine. Ours have bowed at the bottom as well due to high heat and lots of use -it will sort it just fine

best, Rich

Great tip!  Thanks Rich.  I nearly chucked them out.  Glad I didn't.

Rob 

Quote from: RubyDoo on January 10, 2013, 11:19 AM
Contact made  - where the hell do I 'source' Hungarian Mongoose livers?  ;D

www.dealchecker.co.uk/Hungary

Flights from

Quote from: gagomes on January 10, 2013, 01:27 AM
Would anyone have a review on the quality of the pans/chef spoon/tawa that julian/curry2go store is selling?

Do you have a gas or halogen hob gagomes?  I can't remember. The reason I ask is I have managed to bend the bases of 2 good quality (I think) aluminium pans on my halogen.  They now wobble about on the hob surface, and are effectively useless (hot spots etc.).  A new stainless pan I got recently seems up to the job, so far.

Rob   

Reminds me bit of the TA near me that does stuffed and puffed deep fried naans.  A good selection near the bottom of the menu:

http://thepapadoms.com/_menu.html

Reckon these could be adapted for left overs.  Might be overly filling though.

Rob 

Just going through the Abdul Spice restaurant menu.  Very extensive and not overly pricey. I might get over there when the days get a bit longer. Wish the book had included recipes for the shatkora and methi gosht dishes.  The sylheti chicken salan looks a winner though. I like the idea of marinating mixed breast, thigh and leg meat first.  This is going to be a seriously hot curry.  Its even garnished with chopped and fried red bird eye chilli, and a whole one popped on top for good measure.

Rob 

Just polished off some (slightly over cooked) CA inspired beef and mushroom vindaloo leftovers on a butty (thick sliced white, with flora spread).  It was too good to throw away.  Mighty fine supper I must say!  Does anyone else on here do this kind of thing, on occasion? Highly recommended.

Rob