Quote from: Gav Iscon on December 15, 2014, 08:14 AM
My peeler of choice is a cheap and cheerful type one like this



The last ones I bought were about

..but we did Cinnamon Kitchen for the wife's birthday tonight.
Went for the tasting menu with wine pairings. Absolutely superb.

Took an American colleague with us and his wife who has never had Indian before.
She wants something with more spice so it's Tayyabs in the new year.

T63

This is the best peeler I have owned. Cost less than four quid and currently buy 1 get one half price.

Handles all the tough stuff and in several months the blade has not pinged out one.

Good stocking filler.

Let us know if it works, I may want one too.

Quote from: Garp on October 28, 2014, 08:02 PM
As it's getting into the game season, anyone ever made a venison curry? I'd imagine it could be quite tasty

Any comments/recipes?

I would have thought that too much spice could overpower the flavour of the meat so a simple less spiced recipe such as Maddhur Jaffreys beef baked in yoghurt and black pepper may do it justice. Venison can become tough if overccooked, but I doubt that it would happen in this recipe.

Some people have complained that this recipe is bland but others have commented on how much they have enjoyed it.

A God heavy ovenproof casserole is a must for this dish, cast iron is great.


Beef Baked with Yogurt and Black Pepper

6 tbsp (100 mL) vegetable oil
2 lb (1 kg) boneless stewing beef from the neck and shoulder, cut into 1 1/2-inch (4-cm) cubes
8 oz (250 g) onions, very finely chopped (2 cups/500 mL)
6 garlic cloves, very finely chopped
1/2 tsp (2 mL) ground ginger
1/4 to (1 to 2 mL) 1/2 tsp cayenne pepper, optional
1 tbsp (15 mL) paprika
2 tsp (10 mL) salt (I use 1 tsp and adjust if necessary at the end)
1/2 tsp (2 mL) very coarsely ground black pepper
1

This is from an old article in the Guardian which gave these curries, all from the same book, as the best ever curries. No BIR curries for aficionados of that particular theme but some goodies here. But are they really the best ever?

Best Ever Curries

Britain

Chicken tikka masala

The popularity of chicken tikka masala is testament to Britain's centuries-old love affair with Indian food. Don't be shy with the garlic and ginger - this dish is big on bold flavours. For a vegetarian version, cut a block of paneer or tofu into large cubes and add the pieces, without marinating, to the tomato sauce at the end of cooking.

Serves 4

675g boned chicken thighs, skinned
juice of 2 limes
1 tsp paprika
11/2 tsp cumin seeds
1/2 tsp coriander seeds
2 shallots, roughly chopped
4 large garlic cloves, roughly chopped
4cm piece fresh root ginger, roughly chopped
2 green chillies, deseeded and roughly chopped
125g plain Greek-style yogurt
1/2 tsp ground garam masala
1 tbs vegetable oil

For the sauce

400g canned chopped tomatoes
1 rounded tsp tomato pur

Picture of such a dish here. Maybe the Scottish connection can assist.

http://www.tripadvisor.co.uk/Restaurant_Review-g186534-d732267-Reviews-Mr_Singh_s-Glasgow_Scotland.html

Hola from Essex.

Waking this morning to ice on the car and jumping out of bed to turn the heating on, you don't know how lucky you are to be so far south.

This forum is the best place to be for a plate of curry however!

The cd wasn't much to write home about.

I am hopefully rummaging through our storage this am. If I locate the book I will copy the cd and send it to you for Crimbo :-)

Thanks for the info.

I'll steer clear of that particular site.