Quote from: bigboaby1 on August 04, 2017, 06:53 AM
Great to have you on board GPR..Have fun and get cooking

BB1

Ditto..muck in and enjoy!
T63

Quote from: bigboaby1 on August 04, 2017, 06:35 AM
Aw that's brilliant T63  I don't even know your wife but I would not wish this on anybody and great to hear she's doing well..More and more success stories are emerging ...The future is bright
BB1

Her radiotherapy finished on Friday and as a treat to celebrate I took her to The Cinnamon Kitchen near Liverpool Street Station. She hadn't imbibed since before her op in May so a bottle of Champagne was in order. The staff asked if we were celebrating, we told them and at the end of the meal Vivek Singh came over, wished her all the best and gave her his book on sea food which he had autographed with a message of support.

After a glass or two of Bollinger she became a bit emotional.but it was a perfect evening to celebrate the end of her treatment and I could not thank Vivek Singh and the staff of the Cinnamon Kitchen any more for the experience they gave her. First Class!
T63

Thanks for the wishes guys. She is made of stern stuff and everything is looking rosy!

T63

Quote from: Peripatetic Phil on July 29, 2017, 04:02 PM
Very sorry to learn about the cancer, Alex, but delighted to see you back.
** Phil.

Ditto here too. Mrs T63 is just coming to the end of her treatment for Big C, so we wish you well

T63

Quote from: Unclefrank on July 26, 2017, 10:25 AM
I have a tap with a sprayer and i never use washing up liquid to wash my pans. Once dish has been cooked and placed in a serving dish i just use sprayer and get all the residue off the pan and then place back on the heat until all the water has evaporated and then place about 1 tbsp of oil in pan and swirl it round to coat all the bottom and half way up the pan and leave to cool then store away in my pan draw.

I use Lodge cast iron skillets/frying pans and clean them the same way. If anything is stuck to them I have a square of chain mail that came with a pan to scrub it off.

T63

From looking at his website I doubt he would have anything to offer here. And I also doubt he'd be bothered being here anyway. He's far too busy monetising his AmeriBIR style.
[/quote]

I was thinking more of the lad I am gifting the book to. I will direct him here to learn from you BIR Guys.

Quote from: Nickywelsh on July 24, 2017, 12:07 AM
I desperately need that Chicken Saag recipe!!!  Anyone? Please!

Nickywelsh was looking for a BIR Chicken Saag recipe so I thought I would post a trad version I have used in the past. This is from Madhur Jaffreys ultimate curry bible, another good book to have in the kitchen.

Chicken with Spinach (Saag Murgh)

Ingredients:
285g/10oz spinach, washed and chopped coarsely
Crispy fried onion slices using 3 small onions (see method)
2 small chopped onions
Piece fresh ginger, peeled & chopped
4 garlic cloves
5 tbs oil saved from frying onions
5 caradmom pods
1 cinnamon stick
2 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper
1 chicken skinned & cut into small pieces
6 tbs natural yoghurt
85g/2.5 oz tomatoes peeled & chopped
1 3/4 tsp salt
Method:
Crispy fried onion slices.

Cut each of the three onions in half, lengthways, slice thinly crossways.
Line two plates with a double layer of kitchen paper.
Set a large sieve over a bowl.
Pour 6tbsp oil into a large frying pan over a medium heat.
Add onions when hot, stir and fry for about 8 mins until brown.
Reduce heat to medium-low. Stir and fry for another 2 minutes or so. Reduce the heat to low. Continue to stir and fry until reddish-brown.
Sieve excess oil then empty over plate lined with kitchen paper.
Sit 5 minutes on first plate, spread out on second plate to absorb oil.
When cool crumble and set aside.

Rest of recipe

Put spinach with 120ml/4 fl oz water in large pan, bring to boil on medium heat
Cover and cook until tender. Chop or blend, set aside, wipe pan.
Put chopped onions, ginger, garlic and 3-4 tbs water in blender to make a smooth paste.
Pour oil into pan, when hot add cardamom and cinnamon. Sizzle and pour in paste.
Fry 5 minutes until lightly browned.
Add coriander, cumin and cayenne, stir one minute.
Add chicken, stir. Add yoghurt slowly and keep browning the chicken.
Add tomatoes, stir 2 mins.
Add spinach, stir one minute, 300ml/10fl oz water, crumbled crispy fried onion and salt.
Mix and simmer, cover, reduce heat to very low and simmer 25 mins stirring occasionally.

I have used boneless thighs for this recipe in the past.

T63

Quote from: Garp on July 24, 2017, 09:00 PM
An American teaching BIR doesn't really work in my book 

I'll put an inscription in the book and direct him here.

T63

Alzheimer's... I don't need that on top of the forgettory, I'll stick with the cast iron thank you!

T63

Are you looking for a BIR chicken saag or a traditional chicken saag?