I've been experimenting with poaching chicken recently which gives very soft and moist meat, I wonder if some BIRs pre-poach their chicken in spices. I tried poaching a whole chicken in with my last base, which was very nice by the way.

For info, poaching is different to boiling, the water must NOT rise to boiling point while the chicken is in otherwise it'll just become tough.

Hi All,

I LOVE Sage and Onion Stuffing but over here Paxo costs two arms and two legs! So, does anyone have a tried and tested recipe for it that doesn't include any red meat e.g pork (the other half doesn't eat red meat)?

Thanks in advance,

CM

Theres also a Wikipedia article for the Rooster Sauce http://en.wikipedia.org/wiki/Rooster_sauce


A google search will also reveal many fellow addicts  ;D

Quote from: CurryOnRegardless on November 27, 2009, 01:27 PM


Sorry guys I said this stuff is available from Tescos and it is (at least it's in mine, checked yesterday) but it's branded as Flying Goose, it does not seem to be available on-line from Tesco but Spices of India have it and so do plenty of others. CLICK HERE
There is even a WIKIPEDIA page on the stuff. HTH.

Cheers
CoR (who would never make a twitcher, can't tell a happy rooster from a flying goose!)

I've tried the Flying Goose brand and its not the same, only the Rooster will do, accept no substitutes! 

They won't break down so you're going to have fish them out at the end of cooking.

I made this one last night and had the leftovers for lunch today and very nice it was too. Thanks CA 

Quote from: Unclebuck on November 23, 2009, 02:13 PM

Vin - vinegar or red wine vinegar
aloo - potato [Hindi]
originally Portuguese dish with pork now transformed into a curry mostly chicken/lamb

I have read that it could be a mistake in translation from Portuguese to Hindi because Garlic in Portuguese is alho, therefore the traditional dish is Vinegar & Garlic when translated properly.

Quote from: JerryM on November 21, 2009, 04:12 PM
could not find the sriracha stuff at tesco. i did get the franks and lingham's.

I've tried the Linghams before but IMHO its nowhere as near as nice as the rooster sauce.

Hmm, could be a way of avoiding the powdery taste of lots of chilli powder when making a Phall...

Quote from: JerryM on November 19, 2009, 07:08 PM
Currymonster,

thanks for the timely pic. i'm shopping this w/e for chili sauce. i can't get to my fav place which i'm sure will have it but i will keep the pic in the back of my mind - it looks exactly what i'm after.

Jerry, I haven't tried it in BIR cooking yet but I use it in an on pretty much everything else  It has a garlicy sweetness to it (but not excessive sweetness).