If I am lucky enough to learn anything it will as always be passed on to the forum, and thats my personal guarantee.

I've watched this programme several times, some of the cooking sketches are really good but you always get the feeling when they are talking the chef is adding ingredients that you don't see. Last week somebody was cooking a Chinese meal in a wok it must have taken her 15 minutes to complete that was the worse one I have seen but normally there are some good cooking sketches, its well worth a watch if only to see how the chef handles the cooking utensils and the type of utensils that they use.

I'm thinking of getting sky+, when I do I will post the recordings, I am also hoping that the Chef I met on holidays in Spain last December will let me video him cooking when I go next week, thats probably asking a bit much though, maybe I'll tell him I will use the video to promote the restaurant, LOL I'm sure he will fall for that one  ;D ;D ;D ;D

cheers I will give it a go 

Hi all
This weekend I made my best base to date based on Kris Dhillions recipe with a few added extras, here goes.

Part 1.
Usual 2lbs of onions roughly chopped.
2oz fresh ginger peeled.
2oz fresh garlic peeled.
Blended ginger & garlic with 1/2 pint of water.
Added 2.5 pints of water to a large heavy saucepan, bring to the boil.
Added onions, ginger & garlic blend, 1tsp rock salt,2 very large pieces of cinnamon sticks,7 cloves,7 green cardamoms,7 dried red chili's,1 tsp funugreek leaves, 5 bay leaves and 1 heaped Tbsp of garam masala, and boiled with the lid on for 1hr 15Min's.

Part 2.
In another large heavy saucepan I heated 10tbsp of oil, added 1tsp paprika, 1tsp turmeric, 1tsp ground coriander, 500 grams of passata and 142 grams of double concentrated tomato puree, boiled on a high heat for 10 Min's stirring continually (man it didn't half spit & splash) then cooked on a very low heat for about 5 Min's.

Part 3.

Usual thing, leave part 1 to cool remove cinnamon sticks & bay leaves and blend until absolute smooth. The blended colour was quite brown and not a bluely green sort of colour as before.
Returned it to a clean large heavy saucepan and added part 2, brought to the boil and skimmed off the froth as usual.

Using this base I made a chicken do piazza & a chicken madras and both without a doubt was my best tasting efforts to date, I wont go into how I made the meals because we all have our own methods, but I have found that if I use about 10 Tbsp of oil I get great results, you can always spoon of the excess oil, but I find that a lot of oil brings out the true taste of the spices; remember the good old days when we had a takeaway opened up the lid and thought thats a lot of oil but it does taste nice when it infuses into your rice.

I think its well worth a try, maybe one of you will try it, I'm off to Spain on 30th April and I will be asking the chef at the last restaurant I was in when I was over there for some more tips and I will keep you posted.

Cheers for now


Chas

Not unless we have to go to outer space for the so called missing ingredients.

Release date May 15 2006, we will have to wait and see, I bet we don't find anything new any takers, odds offered 1/1000,000 LOL. ;D ;D ;D ;D

http://www.washingtonpost.com/wp-dyn/articles/A45186-2004Oct19.html

I'm not a million miles from you, I'm from Bargoed ;D

Welcome & Enjoy

Try this looks really good to me just use the meat you desire.


https://curry-recipes.co.uk/curry/index.php?topic=772.0