Nice one, Michael!

Merry Christmas to everyone! May your plums never be duff!

Thanks for posting this, emin-j. I imagine the rice will be really flavoursome with the fresh injection of the spiced oil. I'll be giving this a go myself for my next curry.

Quote from: Gav Iscon on December 17, 2015, 07:35 PM
I've yet to be won over with Stifado. Mate of mine makes it but I always find he over does it with the cinnamon. Still looks nice Naga and perfect accompaniments for me with that type of meal The mash looks perfect.

I've used a particular Stifado recipe for many, many years and it still doesn't get anywhere near my all time favourite prepared in a Cretan restaurant I used to visit every year for around 15 years. Still, its pretty good and I've had no complaints, but one of these days, I'll revisit the taverna and ask for the recipe!

I was tempted to make the Stifado following a recent episode of Rock Stein's Venice to Istanbul TV series, but I thought the recipe (found on Google Books!) was unusual with just the addition of allspice berries and a cinnamon stick to the shallots and meat.

Anyway, I adapted my usual recipe to incorporate some elements of Stein's recipe, namely, chopped onion in addition to the shallots, a cinnamon stick, and cooking on the stove top rather than the oven. Although I used veal, I cooked the dish slowly for 2 hours rather than the shorter time suggested by the chef.

It worked! And I think it worked pretty well. It was  certainly a little tastier than my usual fare, but that might just have been down to the quality of the meat - I don't usually splash out on veal!

Quote from: curryhell on December 16, 2015, 07:48 PM...I'd have to put some HP on those beans though to give them some taste appeal....

Whole green beans simmered in chicken stock and butter. Mmmmm!

Nice to see this thread revisited, Mick. As someone who has never had the pleasure of a genuine Balti, I had high hopes that someone would crack the dish, and it seemed like BB and JerryM were on a very positive track.

I know Bob has posted a little recently, but JerryM just seems to have fallen off a cliff (not literally, I hope!) and his sudden disappearance from the forum was a surprise. He had a truly analytical approach to recipe development and his unexplained absence is a real loss. I do hope he is in good health.

Anyway, more power to your elbow, Mick, and good luck with your research.

Quote from: Vegan Amateur on December 14, 2015, 01:07 PM... have a possibility of catering at my sons schools summer fete later in 2016. ..

Take a look at member 974bar's threads for tips and recipes on bulk cooking. He does it for a living. There are also a few others on here who are very handy at rattling pans for a crowd.

Last night's dinner was Veal Stifado, Buttered Mash and Green Beans. Yum!

That vindaloo looks delish, Dave. I also like the look of your rice. I like pilau, so I don't know why I don't make it more often. Must rectify that and get a large batch on.

Looks brilliant as per usual, Chewy. I've probably said this before, but I really must try out the Laziza Tikka Boti paste. I'm pretty well-stocked, so don't really need to make the journey across town but I suppose I should shift my lazy Erchie and pick some up!