Quote from: tommy99 on November 01, 2012, 10:21 PM

Quote from: 976bar on November 01, 2012, 09:27 PM
Nice post Tommy,

But I can never get my head round why people use "Frozen Ingredients" from Asda when there is plenty of Fresh ingredients around which will have a far better taste.....

However, it is good to see people experimenting to create a taste that suits them and not regimented as to what it should be because it has been done this way for the past 100 years

Keep experimenting and I hope you find the taste you are looking for

Hi,

BIR use garlic and ginger pastes. Taj frozen crushed garlic and ginger (from Asda and asian supermarkets) are the same. There are no other added ingredients just minced garlic and ginger.

They just happen to be frozen into handy sized blocks. I have managed to get the BIR taste using them.

They also cost less than buying garlic and ginger to make into your own pastes. I get great results when using them.

Fair Play, I hadn't seen these before..

Morning Fatgit,

It's 5.30am and I am just getting ready to go to to the Uni for the early morning shift. I'll have a think during the day and come up with a couple of dishes that you can make quite easily and with the same base. I am thinking along the lines of a Chicken Korma which is so easy and quick to make and maybe a light Madras that won't blow peoples heads off.

I'll be in touch later

Nice post Tommy,

But I can never get my head round why people use "Frozen Ingredients" from Asda when there is plenty of Fresh ingredients around which will have a far better taste.....

However, it is good to see people experimenting to create a taste that suits them and not regimented as to what it should be because it has been done this way for the past 100 years

Keep experimenting and I hope you find the taste you are looking for

Do you fancy a job at the Uni?

Looks lovely

Hi Fatgit,

Sorry for not replying sooner but Thursday night is curry night at the Uni and I don't finish till 8pm, so don't get home until now.

Tonight was special for me, Phil turned up at the Uni with a couple of friends. Tonight we had, Garlic Chili Chicken Masala, Chicken Tikka Masala, Aubergine & Potato curry, Vegetarian Keema Stuffed Peppers, Onion Bhajis, Sri Lankan Tuna & Potato Bhajis, (provided by our Sri Lankan chef and I'll come back to these later on in a different subject), rice, cucumber raita, mint yogurt sauce, coriander chutney, mango chutney, caramalised onions with chili, poppadoms and Naan breads....

The question I want to ask Fatgit, is why, when you are catering for 30 people you are going to make just one curry to suit all?

I would make 2 curries at least. One needs to be medium hot, the other a mild curry and if you are catering on this scale then it will take more than 15 hours to prepare believe me.... as Michael T knows

Depending on how much help you will have? Is there anyone who can help you prepare this lot or are going this alone?

A Madras of some sort would suit the medium hot dish or even a garlic chili chicken masala with less chili's would go down well.

If you know the person who you are cooking for well, just ask them about allergies. If you prepare 2 curries, then the mild one could contain nuts, i.e. a Korma/CTM/Nepal/Plain curry?

If you can let me have more details, I can help you plan over the weekend so you can start shopping Monday, Marinading & Making Base Sauce Tuesday, Making the curry sauces Wednesday, Pre-cooking the meat on Thursday while the sauces are warming up, then adding the meat, plus the rice and anything else you have in mind......

Believe me, it takes quite a bit of time to produce bulk catering when you are not used to cooking on this scale.

We now have it down to about 2-3 hours at the Uni as long as the meat/chicken is marinaded in advance and the base is made the day before along with any raita's/chuntneys etc....

Let me know what you need and I will help

So, yesterday, I was asked by Head Chef, so come in today at 11am and work till 7pm, so we could produce the curries for today's, "Halloween" for the evening service.

For some strange reason, I just woke up at about 7am, and as I didn't have much to do thought I would go in a little earlier and help out with the lunchtime service.

Upon entering the Kitchen, it was announced that, the "Halloween Curries", would now be served at lunchtime as there were more students at lunchtime...... This was at 10am and service starts at 12 noon......

We had no base sauce, luckily I marinaded the Chicken Tikka on Monday, and had made the Tarka Dhal yesterday..... The menu today, was Chicken Tikka Dhansak and Chicken Tikka Lao, plus I thought we would use the rest of the Tarka Dhal as one of the vegetarian recipes....

We had to chop 50 onions, 30 peppers, 3 pumpkins (for the squash for the Lao), make 10 litres of fresh base sauce, cook 25kg of Chicken Tikka, 3 trays of rice, plus cut 3 very large pumpkins in half and scoop out all the flesh so we could use the pumpkins as, "witches cauldrons" to serve the curries out of.

I wanted to make, "Zombie Fingers", chilies coated in a, "Tempura Batter" and deep fried, plus some other things, but just never got the time

It still seemed to turn out quite well and we got a lot of positive feedback from the front of house staff... just wish we had time to do more...


Chicken Tikka Dhansak & Chicken Tikka Lao


Tarka Dhal

Hi fried,

Why don't you try my Keema Stuffed Peppers? A lovely third dish for your evening. I am making these again this Thursday at the Uni, but with veggie mince to satisfy the veggie lover's there...

https://curry-recipes.co.uk/curry/index.php?topic=7684.0

Hi, Where do I find the recipe for this please? 

Quote from: Phil [Chaa006] on October 27, 2012, 06:17 PM

Quote from: 976bar on October 27, 2012, 06:12 PM
It was just a joke Phil..... Do you really think I would serve that kind of food to the public?

Sorry, I confess I did think you were serious.  I should have known better ...

QuoteOh, by the way, there will only be 2 curries on Halloween, Thursday night will be curry night as usual with more choice if you are around

Excellent, I will liaise with Joan in Camberley and see if Thursday will be convenient for a visit, top-soil collection and maybe PC installation, and will then endeavour to be at the Hub for opening time (17:00).  What is the best way to let you know I am there ?

** Phil.

I would suggest just turn up at the serving place and ask front of house staff, to see Bob from the Kitchen, look forward to seeing you

Quote from: emin-j on October 27, 2012, 05:24 PM
Fantastic Bob  all looks wonderful  Good to see a crO member showing em how to do it  ;D
Bob,what was the reason for using the Taz base is it your favourite at the mo ?

Hi Emin,

The main reason for using Taz's base is because it is a simple base, (albeit my favourite base), but also because when making it on such a large scale, prob in the region of 10 litres of the final base at a time, and also because I have to still make all the final dishes in bulk, I am never going to achieve the flavour of a single portion as would be cooked in a restaurant.

However, having said that, the final dishes are coming out better and better all the time, based on such a large scale.

I have made a few individual, one - two portion curries on the stove in the kitchen which have come out just like I would make at home, albeit, the blender we have does not blend the base as smoothly as I would want it to be...

Hope this helps