Quote from: MushroomMike on September 04, 2016, 07:12 PM
It's on Ladypool Road, Sparkbrook. Are you in Stourbridge CAB or am I thinking of someone else?

Hi Mike no I live Nr Sheffield thanks for the info

Regards CAB.

Whereabouts is uncles would like to own one of them pans

CAB.

Tonight it's a simple cottage pie minced beef, It's mince lamb for shepherds pie
This year seems particularly  good for tasty potatoes Maris pipers on this occasion home grow carrots and fresh French beans

CAB.

Quote from: chewytikka on September 02, 2016, 05:26 PM
Spicy Geordie Balti  ;D

Chicken Saag Aloo
Cooked in the Birmingham Balti pan
Less cooking control than an Ally pan, but still works fine for that authentic look.

Mangal Balti Masala flavours with a Butter and Naga oil finish 






cheers Chewy.

That looks so incredibly good chewy love the balti pan

Cab.

Yes Phil strange but often true

CAB.

You can't beat simple food here we have home grown tomatoes note the difference colours! On toast with a good shake of salt and pepper I've really enjoyed them

CAB.

Quote from: Phil [Chaa006] on August 21, 2016, 08:44 PM
One of my all-time favourites (also learned from my mother) but in her/my case it was/is rabbit pie, where I substitute leeks for your onions, omit the carrots, and add a little fresh lemon.  And I /don't/ pre-boil the rabbit and then skim off the scum -- therein lies all the flavour.

** Phil.

Lemon that's different Phil! I occasionally add leaks but this evening it's carrots onions and pearl barley and 2 X oxo cubes I will slightly thicken it with bisto tomorrow served with home made Yorkshire puddings and mashed potatoes! Tomorrow teatime can't come soon enough

CAB.

Here we have jugged rabbit/rabbit stew I've enjoyed eating this all my life my mother
Used to cook this my older brother would catch the rabbits ! I will add further images when served tomorrow with Yorkshire pudding etc.

Updated the rabbit was very flavoursome I only added a small amount of bisto like you say Phil adding oxo etc is not always needed.

I usually have 4 peices of Yorkshire puddings with the gravy only just to get started

Yes I keep this in stock it's usually used in more traditional type curries it smells like rotten eggs to me and I haven't I clue what it does in a Currie but it's never ruined one for me so if the recipe says add it a will follow the instructions
Usually very small amounts are used! ie 1/8 1/4 tsp

CAB.

I'm trying out blades recipe for the first time! My local supplier only stocks the pataks spice version it states on the ingredients that it contains 8% tamarind I'm cooking this tomorrow will post my opinion when I've tasted it

My verdict! nice and tangy and its above average on taste
However I can't honestly say it better than all BIR restaurants I favour
Will make it again though because I enjoyed it.

New photo added

CAB.