I bought a whole frozen bag of chopped mixed peppers on offer from sainsburys a couple of weeks ago, havent noticed a difference cooked, dont think id be as keen to eat raw when thawed out

W

Quote from: natterjak on March 04, 2012, 06:32 PM

Quote from: Whandsy on March 04, 2012, 06:22 PM

Quote from: curryhell on March 04, 2012, 06:07 PM
Congratulations mate.  Any chance of posting the recipe W and a pic maybe

Hi CH, no pics unfortunately as it looked pretty much like the others i make other than the taste was better.

Regarding recipe, chefspoon veg oil, i had some premade Zaal base (apart from indian bay, haven't tracked any down yet )

Martinvic may still have some he could sell on - he bought a big batch on eBay and sold a few to me.  If you're really stuck let me know and I'll split the small supply I have and post you some.

Thanks natterjack, ive got a few  packs of frozen base to use up yet so no hurry, next time im in the asian stores and have no joy sourcing any, i may just take you up on that
W

Quote from: curryhell on March 04, 2012, 06:07 PM
Congratulations mate.  Any chance of posting the recipe W and a pic maybe

Hi CH, no pics unfortunately as it looked pretty much like the others i make other than the taste was better.

Regarding recipe, chefspoon veg oil, i had some premade Zaal base (apart from indian bay, haven't tracked any down yet ), mixed powder was premade that i have from a takeaway, however i periodically make small amounts of others on here and they all seem to give similar results (imo). Watered down tom puree with a touch of tandoori masala in it, methi, deggi mirch, salt, precooked onion, homemade g/g blended with water and oil, coriander, precooked chicken tikka, finger chillis and half a tomato. Sprinkled with a pinch of jalpur GM a la curry2go at the end

Happy days 

W

Just a big thanks to the "fleet 5" for posting all the info from the zaal experience on here . I have just made my best chicken tikka jalfrezi to date with this cooking technique. Whilst i appreciate the necessary info has been on this forum all along, the emphasis on the spice cooking has just nailed it for me There was a bit of concern as to whether the spices were gonna burn as opposed to singe, but singe they did and the result was delicious 
I even got a few flames whipping up the edge of the pan
Thanks again

W

Hi SD

Agreement from me, looks superb. Good picture as well

W

Quote from: Les on March 03, 2012, 04:56 PM

Is there a actual written recipe for this base? If so I must have missed it, could someone point me in the right direction If not, Is it possible for someone to do one? When time permits

Les

Do you mean the recipe thats on the 1st page of this thread

W

Anybody happy with supermarket steak (or any other meat for that matter) should try a local butchers piece of meat instead (budget permitting of course) the difference to me is chalk and cheese!! Even a good old butchers sausage is better than the most expensive supermarket banger. Very little fat comes out and its nice and meaty. The supermarket counterpart leaves half a pan full of fat and is all squidgy

Anyway rant over, for anyone interested heres a very delicious and simple peppercorn sauce recipe

1 hpd tsp cracked black pepper
1 hpd tsp green or pink peppercorns (optional)
1 shot / slug of brandy
1 level tsp sugar
Half a cup of ready made gravy (yep bisto oxo etc)
Quarter cup double cream

Method

1 Heat a small non stick omelette pan
2 put in the black pepper, peppercorns and sugar
3 when the sugar is melting and bubbling over the pepper, pour in the brandy
   This could and should flambe quite high
4 when the flames die down and the alcohol has burnt off, add the gravy and the cream and reduce for a couple minutes       
   to the desired consistency


This will yield a couple of servings and trust me will not disappoint

W

Quote from: 976bar on March 01, 2012, 05:23 PM
Hi Whandsy,

Firstly, can you enlighten me as to what a Butcher's Steak is please? What part of the animal does it come from?

Secondly, I am always interested in new recipes so please post

Hi 976bar

Maybe I should have rephrased the way I put it, I like to buy my steak from a "good" butchers as opposed to supermarkets. I usually also go for the rib eye, but if money was no object I'd sacrifice the taste for a nice "melt in the mouth" piece of fillet.

When I get home I'll post the pepper sauce recipe, at work at the mo!

In my opinion you can't beat a good butchers steak, I don't buy supermarket meat other than mince or chicken. The expense is noticeable but so is the quality, massive difference I feel.

I like mine served with a simple brandy peppercorn sauce that I make, which was shown to me by a chef a few years ago

simply delish

Anybody interested in the recipe shout up

My missus reckons she's well and truly curried out and would probably be happy for me to take it to the grave with me hehe ;D ;D

W