Jerry,

I made another batch yesterday, without blending, mainly out of curiosity. I used two heaped tablespoons of gram flour as opposed to four. As it was not my intention to blend it to a paste, I continually squashed the mince in the pan whilst cooking.

The gram flour does impart a taste to the dish but must be cooked through otherwise it can leave the taste a little pasty. I wonder whether gram flour is the right way forward.

I have used Gram Flour, based on a Pakistani YouTube video that said it could be used in place of mashed chick peas (is that what they call Chana Dal?)

Anyway, the finish mince is delicious, I made three naan's with it. Whilst I have to improve my dough making technique, both the wife and two children devoured the lot.

Making Keems Naan is not easy either and I have yet to work this out. Next time I will roll two circles of dough, flatten the mince out leaving an inch at the edges, wet the edges with water and place the second rolled out circle on top, pressing the side together. Does this seem like a good idea?

Jerry

I know that IG use this a fair bit. They mentioned using it in naan bread and various other dishes. I have seen alot of reference to it in many recent recipes I have been looking at on the internet and have started using alot of it myself. It works very well with lamb adding a real depth of flavour tot he shami recipe I have been working with.

Quote from: Razor on April 01, 2010, 08:06 PM
No doubt they make excellent food, but how authentic is it, and does it have the taste of 70/80's BFnCSs or is it very much a modern BFnCSs

;D

If you look carefully you can see that they do not use newspaper to wrap the chips up. This is clearly missing from what was once a good old fashioned bag of chips. The newspaper ink must be a secret ingredient of the old style chip, surely?

Quote from: Unclebuck on April 01, 2010, 07:50 PM
anyone know how to build a potato peeler machine at home??

I have some ideas that I got from JC, do you have a spare Chevy V8 lying about? but my wife is concerned about the space the Range will take up in the kitchen, any ideas?

Very good PMSL ;D

This sits well with what I thought I heard the IG Chefs saying, it certainly sounded like 'garabi' but I wasn't sure.

I've just got back, bloody knackered and stink of chips.

Commis, I asked where he was from and he said 'round the corner'. I also asked about the cold oil being the secret, he just looked at me strange and said Dripping goes solid when its cold, then laughed. I did note he was holding some fish whilst laughing, perhaps this is the secret.

Ray, the range was brand new and had a digital read out which was great but I couldn't understand it it as it said 1:15pm

The rice was neither, it was a pasata, I am reliable told its made from ground bricks.

I'm installing a system into a Fish and Chip restaurant today, they use traditional Yorkshire methods of cooking in dripping.

I know the owner very well, I could get a Kitchen Demo.

Oh and I know he definitely uses Rice Flour to coat the fish before dipping in the batter. 

Jerry,

The method I used for the shami first time differed to the one I posted in that I could the mince with the onion and spices. It was added after the whole spices, the gram flour added as the meat browned.

The recipe I followed was keen to mention that it must be cooked until quite dry, so don't use too much oil. After that, let the mixture cool and blend it in a mixer. That gives you a paste.

I must have got it wrong at some stage as the formed shami simply didn't cook well, in a frying pan or under a grill. Conclusion, it contained far too much moisture. But every cloud has a silver lining, using in the naan.

I was spurred on by this video https://curry-recipes.co.uk/curry/index.php?topic=4300.0

Ray,

It was simply labelled Chilli.

I can't stress how hot this stuff was, I really should have complained. But the for the sake of the pound or so it cost, I didn't.

This stuff was nuclear though, I kid you not. It was more like a bottle of Naga Sauce, you know the ones with warning labels on them. "Danger 8m Scovilles"