Looking Good Andy

Hi All,

Haven't been on here for a while as have been really busy at the Uni and studying for my Chef's Qualifications...

Dug this out from the archive that I made quite a while ago at the Uni, a Bulk Vegetable Biriyani which flew out the door. You can of course always substitute the veggies for Chicken Tikka or whatever kind of meat you like and also serve it with any curry sauce that might take your fancy too...

If anyone wants the recipe, just give me a shout...

That's good for the price and we'll worth experimenting with if they are that cheap.

Having spent a serious amount of time in the USA over the past 8 years, the best thing you can ever have with fresh lobster, is melted butter. The combined flavour of these two sole ingredients are mind blowing and I wouldn't change that for the world. We used to eat these with Alaskan King Crab legs, which are even better than lobster itself. If you've never tried that, then you need to visit a great lobster house in the US. A pot of melted butter and the lobster and king crab legs........ just heaven...

However, the best way to enjoy lobster with a curry, is a very mild Tikka Masala sauce, heavy on the coconut and cream, but make it light on the spices so you don't spoil the taste of the lobster. Anything else would be far to strong and given the price of Lobster, would you want to spoil that taste?......

At the Uni, we use TRS food colourings to colour our rice, in small quantities. You don't need much of this stuff to create an appealing looking rice.

Looking good Robin

Did you ever appear on, "Open All Hours", Phil?  ;D ;D

Why would anyone want to cook rice in a pressure cooker?

Like Stephen says, it takes about 10 minutes to steam in a normal saucepan and like Phil, I always wash the starch out of the rice first. If I am making Pilao Rice, I would then leave it to dry before frying it in butter that has added spices and bay, before adding water and steaming it.

Perfect rice every time and individual grains too....

Quote from: luke465 on August 14, 2014, 07:55 PM
Hi all,

Not posted for a whiled but thought it was time to say hello...................

Ive been off this week as just had our 2nd baby so had some time to think about curry.  after talking to the wife she doesn't like hot currys we decided to give this one a go.  Having a batch of CA'S base sauce in the freezer and all the other ingredients it was time try this one.

Half way through cooking I must admit I thought that I was to be very disappointed with the lack of flavour and taste this dish had.

At the end of the cooking I decided it was time to try this dish, wow what a surprise.  As the title says I think this is the closest to BIR Bhuna that I have had for a while and was very happy with the result I got. 

This could have been due to the fact I haven't cooked one in a while or for the shear fact that this is really a good BIR recipe that I urg you to try and see what you think. 

I did have a little left over which will be for lunch tomorrow that I have posted below for you all to see.


Thanks

I'm glad you enjoyed it Luke. I haven't been on here for sometime as I have been working on new recipes at the Uni, Malaysian and Lebanese cuisines, but now the new term is starting up in a few weeks time, it's time for me to start on the curries again

Quote from: Edwin Catflap on April 07, 2014, 08:03 PM
They look great!

A bit similar to my puris shown here next to some aubergine fritters. CBMs recipes



I probably had them in the fryer for a few secs too long (was my 1st try) but very simple and deelish to mop up a lovely madras sauce!!

Ed

I bet they soak up that sauce real good

Aubergine fritters are something we're looking into as a street food right now, will post a recipe if we take it forward