Quote from: JerryM on September 15, 2009, 07:17 AM
have got my 2nd go underway.

i ended up scoring the flesh (only lightly and very lightly on the breast).

i got the flattening out just right i feel - we'll see at cooking.

just one question relating to the recipe - i've realised i've always used a full portion of the Molho but it's probably more than 1/4 cup and i've rightly or wrongly used the whole lot as the marinade.

this time of making it's for the good lady and me only so i've gone whole hog on the chillies using 2 tbsp before cutting up with scissors.

Jerry,

You have my mouth watering already!!! I would say keep just a little bit of the Molho back in a mug and use it for basting when it's on the coals. If the skin starts to become a bit too brown or dry, it's nice to have something to baste it with

Quote from: JerryM on September 13, 2009, 09:44 AM
976bar,

pics are just as i remember it when i made it - probably now a few months ago.

link for info to the original post. https://curry-recipes.co.uk/curry/index.php?topic=3533.new;topicseen


i'm going to make again this week.

the only thing on my mind is whether i could score the skin as opposed to pushing the marinade underneath.

Hi Jerry,

You could score the skin, but that tends to make it shrivel up when cooking on the coals, by gently lifting the skin and putting the marinade in between, keeps the skin intact when cooking

I know I have posted this recipe previously, but at the time I did not know how to put pictures on here. So I made this again starting last Wednesday and finally cooked it on Friday evening, but this time with pictures.

FRANGO PIRI-PIRI
(Piri-Piri Chicken)
This dish originates from Africa but was adopted by the Portuguese and is now one of their main dishes served in restaurants, caf?s, and bars. It is a simple but tasty dish, and is a fond memory for me. The dish is usually served with crisp hot french fries, but you could serve boiled new potatoes if you prefer. Note: This recipe requires advance preparation.

1 medium sized chicken, washed
1 cup Molho de Piri-Piri (see recipe)
Pinch of ground piri-piri chillis (or substitute piquin or Thai)
Pinch of oregano (fresh or dried)
Romaine lettuce
1 medium red onion, sliced and separated into rings
2 large tomatoes, chopped
1/4 cup Molho de Piri-Piri (see recipe)
1 lemon, sliced for garnish
I marinated the chicken whole, before spatchcocking it for cooking as it takes up less room in the fridge. I also gently prize the skin away from the flesh and pour in some of the marinade between the flesh and the skin so it can penetrate the flesh to give it more flavour.
Place the chicken on a cutting board and split it lengthways at the breastbone (but not in two halves) so that it will lie flat. Then flatten it as much as possible with a mallet. Place the chicken in a shallow glass pan and more the Molho over it. Marinate, covered, in the refrigerator for 3 hours. (I marinated this for 24 hours).
Remove the chicken and sprinkle over it some of the ground piri-piri and oregano. Grill the chicken over coals or gas until done. (It can also be baked in the glass pan with the marinade.) (I grilled the chicken over coals until it had browned, then removed and cooked in the oven so that the chicken was properly cooked, then just finished on the coals again for around 15 minutes).
Chop the chicken coarsely.
Arrange the lettuce on four plates, add the onion rings and tomatoes, and top with the chicken. Serve garnished with lemon slices and a small bowl of the Molho as a dressing.
Yield: 4 servings Heat Scale: Medium
Molho de Piri Piri Recipe
1/4 cup dried piri-piri chillis or substitute piquin or Thai1 cup olive oil
1 lemon slice, cut into quarters
1 bay leaf
1/2 teaspoon salt
1/2 cup brandy or whiskey
2 cloves garlic, minced
Combine the chillis, olive oil, lemon, bay leaf, salt, brandy or whiskey, and garlic in a medium saucepan and heat for 15 minutes. Let cool and pour into a glass container. Refrigerate overnight.

Quote from: eamon on September 12, 2009, 08:20 PM
Hi All

Newbie here.
I currently live in Mexico, so chillies are NO problem.......BUT some things are hard, if not impossible to get. Onion seeds, cardamom pods, fenugreek, mustard seeds, whole coriander seeds etc etc.
I can get curry powder, but cannot get Garam Masala.
What or how can I make my own, or a close 2nd?

Hi Eamon, as you are in Mexico, can you not go online and buy the spices necessary for making Garam Masala from the USA and have them shipped to you?

Here's a few spice companies in the USA you might want to try and see if they can send the spices to you.

http://cinnamononline.com/Home.html

http://www.spiceplaza.com/products.aspx?categoryid=-1&filterby=1&pageindex=1

http://www.spicenflavor.com/php/showContent.php?linkid=18

http://www.theepicentre.com/Market/spicecol2.html

http://www.cherryvalleyspice.com/spices/all-spices

Hope this helps

I made this the other day based on a recipe from my Indian Cookery Course. It certainly gave a lift to the Chicken Bhuna I made last night.

25g Cloves
25g Black Peppercorns
10g Mace
25g Green Cardamoms - (inner seeds only)
25g Whole Black Cardamom Pods
25g Cinnamon
5 Star Anise
5 Bay Leaves
1/2 Nutmeg - crushed into small pieces

Place all the ingredients into a spice/coffee grinder and grind into a fine powder. Store in an air tight container away from direct sunlight.

Quote from: joshallen2k on September 12, 2009, 04:24 AM


I make a post starting with "Christ" on my 666th post... speaking about my death... on September 11th.

Just noticed it now. I won't lose any sleep... thinking about the king prawns I bought for tomorrow's King Prawn Jalfrezi 

Might make some onion bhajis to start.

So tell us Joshallen......

Are you still in the land of the BIR or have you become a BIR "Gosht".............. 

Quote from: JerryM on September 11, 2009, 07:34 AM
976bar,

i tried your method last night. not bad at all. the rice stuck a little to the bottom of the pan but that's picky and something i could sort.

i think the exercise has confirmed what i already know if the rice is substandard then the product will be same. the chenab cooked to it's best potential with this method and it was ok to eat but nothing special c/w say the zebra.

i realised the pan diameter affects the height of liquid. i settled on 15mm. i use 2 min boil and 8 min steam. in my money the weight of water was 20% less.

i will have to try the method a few more times before i can decide if it's better than what i already do. the only thing putting me off it that it's tricky to measure the depth of water above the level of rice. my wife was not impressed with the ruler going into the pan.

many thanks for helping to broaden my outlook on the cooking.

Hi Jerry,

I use an 18mm non stick pan for my rice. I used to use a stainless steel pan but forgot to mention that the rice can stick a bit at the bottom.

So anything up to 2 mugs of rice in this size pan with that 1/2" to 3/4" of water above the rice level should work out just fine.

Hope this helps

PS. I've had the Piri Piri Chicken Marinating now for 24 hours and will be sticking on the coals this evening. I've taken pictures along the way and will post on here when all is done

Quote from: chriswg on September 11, 2009, 08:25 AM
Im not overly experienced but I have been growing super chillies and dorset nags this year in my conservatory. They have done really well with over 200 per plant on the super chillies and maybe around 20 nagas per plant.

If you have a sunny place indoors then you should be able to keep them growing until October time after which there wont be enough light during the day for the fruit to produce. You might be able to keep the plant alive over Winter and you could get a crop of chillies next Summer. This would be a lot of work and no guaranteed success.

My advice would be to bin them and start afresh next Feb / March time. If you are planning on using them in Indian cooking try to get some green finger chilli seeds as these will work best. Jalapenos are also a good idea for on Pizzas. The super chillies that I have almost a thousand of aren't that hot and are only really good for chilli con carne and only in vast quantities.

I hope this helps.

Chriswg,

Over-wintering

Most chilli plants can be treated as perennial house plants, but will need some pruning in the winter. Some varieties are better suited than others, smaller hot varieties like Serrano and Twilight, and Prarie Fire fair better than the bigger fleshy plants such as Poblano and Anaheim.

When is a chilli pepper ready to pick?

With chillies you need to look at size. When the chilli reaches a mature size, for that particular variety, it will have full heat and full flavor. Obviously, any chilli that has changed color to its final colour (red in many cases) is ready to pick. You can pick them green or pick them red... just look at the size of the pod and make sure it is mature.

Take a look at this website.

http://chilliplants.co.uk/index.php?pr=Growing

Quote from: billycat on September 10, 2009, 08:43 PM
976BAR

forgive me if i am wrong but that recipe sounds distinctly like Blades

Billycat, it is blades recipe, I just modified it slightly.

Damned best Chicken Tikka I've ever tasted!!!

Quote from: Cory Ander on September 10, 2009, 04:53 PM

Quote from: Secret Santa on September 10, 2009, 03:54 PM
Others may disagree, of course

Yes, you would SS 

Quote
there is a very big difference between tikka flavour and tandoori flavour. Tikka is (or should be) sourish and much less robust in spicing than tandoori chicken

B*llocks

So perhaps you could post recipes for tikka marinade and tandoori marinade (apart from Pataks tikka paste and tandoori paste) so we can see the difference?  Yeah, right! 

Quote
You're right in one sense though

Thank G*d for that!  :

Sorry Cory,

But I have to admit that I agree with Son this. The flavour is totally different between both dishes. What I cannot agree with is whether the tikka is more sour and less spicy than the tandoori.

I've always found Chicken tikka varies between hot and spicy and mild. But compared to Tandoori chicken it is more spicy.......