What! you mean you don't have two or three other chefs cooking in your kitchen?

Sorry Chris, it wasn't meant to be a criticism. I just thought it was strange that he mentions using his tandoor but we should wrap them in foil and put in the oven.

Yes, there is one in town, but its a royal pain parking trying to get to it. But it sounds like its worth a trip.

We've got a few kitchen shops in town but it being what it is, they sell the high end stuff only the chairman of a bank can afford.

Quote from: Vindaloo-crazy on April 11, 2010, 09:18 AM
Well, the state of the country it's definitely over!

That's Labour for you.


Stephen, Cow heel, would that be similar to a pigs trotter?

LOL, double trouble.

Cooking on electric I can't use wok's. I'd so love a large range on gas.


What other kitchen gear to they stock?

Chris,

Tonight's Pizza was very good having tried a variation based on your cornmeal idea. Though I have to be honest, I completely misread what you meant.

Anyway tonight I made the dough using half strong flour and half cornmeal flour. The result was an amazing stonebaked base quite different to the almost Ciabatta style crust that we normally get using 3/4 strong flour and 1/4 Semolina flour.

I now consider it to be a successful failure, if that makes any sense. We will be doing it again though I am going to add olive oil to the dough when I knock it back on first proove. I may also adjust the amount of cornmeal back slightly.

You seem quite taken with his modern approach to cooking, will you be adopting this in the future? Its interesting and quite reassuring that members are starting to try his dishes and find that they are good.

I still have reservations over the amount of paste being used though.

Chris,

As I already know how my keema tastes I will take your advice and try his for comparison.

It was an interesting idea to cook the Seekh in foil but I would not have tried it. I either press the mince onto skewers and hang them over a narrow roasting tin then put them in a very hot oven or, cook them like a sausage under the grill. Both produce excellent results.

How would you compare the two Chris?

Chris, I promised you the sauce recipe I use, i've just finished a batch so here goes:

1 Large Clove Garlic finely sliced
1 Small Dried Red Chilli crumbled
3 Tins (400g) Whole Plum Tomato
2 Tsp Dried Oregano
1 Handful Fresh Basil chopped
Salt & Pepper to season

In a pan gently fry the Garlic until soft. Add the Tomato whole (if any are split remove seeds before cooking, this prevents a bitter taste developing), Oregano and the Chilli. Bring to the boil and gently simmer for 1 hour. Stir a break up the tomato then add the Basil and season well with Salt & Pepper. To finish, stir in two or three tablespoons of good Extra Virgin Olive Oil.

This sauce freezes well and will keep for several months. It can be used as a base for other dishes like meat balls or spag bol. If your just using it on pizza you could blend it before adding the basil to give a thicker sauce, but we like it a little more rustic.

Perhaps they use tomato powder in place of tomato paste/puree? Google returns some interesting descriptions for tomato powder.

http://www.thespicehouse.com/spices/tomato-powder