Hi All,

Sorry for my absence, but have a few personal issues to sort out right now. However, I did manage to capture the Curry night at the Uni tonight....

I made a Lamb Bhuna, Chicken Dopiaza, (Taz's/Mick's Recipe) Vegetarian Tikka Masala, and Sag Aloo, Axe's Recipe

Sorry Fried, but I never got the time to make an individual Dopiaza tonight, but will hopefully get around to that at the weekend....

Here are few pics from tonight


Lamb Bhuna & Chicken Dopiaza


Vegetarian Tikka Masala & Sag Aloo

This is Hilarious!!!!

http://www.youtube.com/watch?v=nxmpmXGetQc

Hi All,

Sorry for my absence recently, but have had a few personal issues to deal with. However, I am back at the Uni this year for now and will get round to posting some bulk recipes in the very near future

I just want to wish everyone a Happy New Year and will be back in touch again soon

Hi Bigboaby,

Looking good Which recipe did you use please? I'm always interested in Bhuna's

Quote from: Naga on December 24, 2012, 05:29 PM
Merry Christmas to all! Remember - Santa knows who's been naughty and who's been nice!

Peeps usually know if I've been naughty or nice to them the next morning after I've cooked them curry.... lol....

Merry Xmas All, and a prosperous new year

Quote from: Unclebuck on December 24, 2012, 06:23 PM
I remember going for a sit down and a mate of mine ordered "chickin curry and chips mate and make it hot as ya mum"

I felt like i had to apologize to the waiter, I mean curry with chips? never heard anything like it!.

It's a delicacy known north of Watford.... lol...

Quote from: RubyDoo on December 19, 2012, 10:21 PM
Ok guys. Stupid time. How much is a 'cup'? Uk or Us cup measure or ml? Ta.

250ml

Quote from: Phil [Chaa006] on December 19, 2012, 10:18 PM

Quote from: 976bar on December 19, 2012, 10:08 PM
I usually buy a 5kg pack of Halal Chicken Breast from Makro at around

Sounds interesting Phil

When I make this, I use about 500ml Greek yogurt, caster sugar to taste, 1-2 tbsp colemans mint sauce, a little green food colouring and some semi skimmed milk.

Place about 200ml of the yogurt in a blender and add the sugar, mint sauce and food colouring if using and blend. This will produce quite a runny mixture. Spoon it into the rest of the Greek Yogurt, which will give you a thick mixture. Cover and fridge it for at least 30 minutes which will thicken it even more, then adjust the consistency to your liking with the milk

Quote from: RubyDoo on December 19, 2012, 02:23 PM
Some thoughts here for me too.
Pre cooking is a pain in the arse.
I buy my chicken breast in bulk for Smithfield Market so have to freeze it.
If I then pre cook it means defrosting first. I then pre cook in bulk of 10 / 12 large breasts = about 3kg .
much of the precooked then has to be re frozen which means when it is again defrosted and turned into something yummy, if there is some left over it cannot be frozen again whereas not pre cooking would allow me to freeze finished meals. ( not perhaps always necessary if I gauge my quantities right which I normally do )

Now I always find it better to pre-cook. I usually buy a 5kg pack of Halal Chicken Breast from Makro at around