Quote from: Salvador Dhali on March 26, 2012, 09:57 AM

Quote from: colin grigson on March 26, 2012, 09:36 AM

When I remember, I occasionally use fresh curry leaves in some vegetable dishes (IMO the fresh leaves are a different animal. Dried curry leaves just don't release the same lovely nutty flavour when placed in hot oil).

I agree. Fresh curry leaves really do give off a very addictive flavour. When frozen, it isn't quite the same.

Jamie Oliver has a recipe in one of his books which is actually very nice. Not BIR, but very nice all the same. If anyone is keen, i will dig it out and post it .....just say the word.

Quote from: Salvador Dhali on March 26, 2012, 09:08 AM

Quote from: alarmist10 on March 26, 2012, 07:55 AM
Totally agree, Wickerman.............a damn fine job from those concerned enough to cook!

Just curious, SD, but which recipe did you use for the Mushroom Bhaji, and do you think it was of BIR standard?

al.

After a full day of prep on the Friday and a solid 3 hours of cooking my sense of smell and taste was completely shot.

I can relate to this. I didn't enjoy some of my dishes on Saturday night as much as I normally do when I just cook up one or two for the family.

BUT...............I have just devoured the leftovers from Saturday night. It was bhuna mixed in with a bit of madras with maybe a tad of vindaloo all mixed together and been sat in the fridge since Saturday night.

Well, it's Monday tea time here in OZ now, and I have just ate that cocktail of yummieness.  WOW!!! It was abosolutley superb. I cannot describe how gorgeous it was.

This week I am going to cook up all the curries for Saturday night on the Friday and keep them in foil trays ready for re-heating. This will enable me to get some proper photo's in the foil trays, it will allow my sense of taste and smell to recover, and it will also allow me time on Saturday to try some sides. I'm thinking proper naan (I did Curry2go naan last saturday, and as much as I love Julians curries, I'm sorry, but this naan didn't work for me....sorry Julian), seekh kebabs, chicken tikka and maybe some onion bhajis.

I will report back!!

You are a brave man indeed Mr. Dhali, and both those dishes look superb.

I wish I'd taken some pictures of our food in their serving dishes, but as well as forgetting........ it just wouldn't seem suitable asking people to "move away" while I take some pictures.

I will forever be endebted to people on this forum for sharing their knowledge that has allowed me to cook up this food. (bow down emoticon) 

Thanks Colin.

Yes we certainly sank a few.

Then to finish off a perfect day I stayed up to watch Liverpool lose and Man City draw.............just perfect  ;D

Well our rvening went really well. The guests enjoyed the food saying it was bbetter than anything they have tasted in Australia.

The Bradford masala was the most popular dish followed by CA's Madras. Personally I loved CA's Dhansak.

I remembered to get 4 pictures but they are not the best quality as I was cooking outside after dark.

Bradford Masala


Bhuna


Chicken Vindaloo


Madras


Hope your night went well Mr. Dhali

We are doing the same again next week with different guests

Then in a few weeks, I will cook a few curries and get a few from our local curry house, and "blind" test peoples opinions. Should be interesting.

LOL!!! ;D ;D

I've only got 8 people to cater for and I'm feeling quite smug  :

I've cooked two dishes tonight and they're in the fridge in foil trays ready for re-heating tomorrow.

My missus is sorting out the rice, so really, I just need to cook up a quick 3 or 4 curries tomoz............EASY!!

Good luck SD. Have a great night.

I don't think I could handle all them side dishes, but reading what you are planning........I wish I was a guest at YOUR party 

Quote from: beachbum on March 21, 2012, 10:53 PM
Now don't get me started .......

I currently have a sack of malt from Thomas Fawcett at Castleford Yorks to knock out Timothy Taylors Landlord lookalikes,

Now we are talking BEER!!!

You have some set up there BB and that beer looks SUPERB.

I wish I'd found this forum before our recent trip to Queensland. I would have been round to your place with a bit of a thirst on  ;D ;D

I can't see myself getting back into it, i simply don't have the time. I have to make do with Guiness and Kilkenny at me local.

For a change BB, the following recipe is very nice.

it's more of a Cypriot/Lebanese Kofta, but is very tasty on pitta bread with fresh salad and a raita type sauce and chilli sauce

- About 750gms lamb mince

- A good sized bunch of chopped parsley leaves

- salt and WHITE pepper

- Grated rind of half a lemon

- Heaped tsp Sumac

- Finely chopped half onion

Mix it all up by hand, as per seekh kebabs, and I normally shape it around a chopstick rather than on a skewer. I find it cooks better with the hole through it.

It shouldn't need an egg to bind it, but if it feels as though it will fall apart, a tbsp of yogurt will keep it bound.

Barbeque them, but don't overcook them. Keep them nice and moist.

Yes the Fullers ESB was a good recipe as was the Marstons Pedigree. I think the main problem with homebrew was a good reliable yeast source. (rather than the dried sachet)  A mate of mine aquired some yeast from the old Boddingtons brewery, and it made a huge difference to the brew. I continued to use this yeast until I stopped brewing.

Can't really remember why I stopped brewing, it just fizzled out in the end.

Will do.

Don't think I could cope with 16 people in one go with only me cooking.   Hope it all goes well for ya.

As for sides, well, I thought about it, and I really want an opinion on the curry and NOT sides, so I will be providing pappadums with raita and red onions, and Jeera pillau rice and nothing else. Not even naan. There will be plenty of curry and rice to go round.

I'm sure people won't go hungry, or be disappoinnted. ;D Oh, there WILL be a good few Kingfishers too.