I assume you separated the cloves first?

Are you adding all the 650 ml of base? If so would I be right in assuming this is a 2 x portion recipe? Sounds nice.

Mmmmmm. Tried this the other day and nothing happened. Perhaps wrong type of containers or I didn't shake long or hard enough 

Sorry if this has already been mentioned but I seem to have lost the 'new' post boxes. Or rather I just have an empty square box to indicate a thread has new posts. Hope that makes sense and happy new year to you all.

It is not the number of mods that is the issue, it is the quality. A moderator should not be, as is often the case here, a catalyst for argument. 

Quote from: gagomes on December 23, 2012, 12:32 AM

Quote from: RubyDoo on December 22, 2012, 05:20 PM

Quote from: gagomes on December 22, 2012, 04:01 PM
Thanks. What I meant is, you need the "seasoned oil" for making the g&g paste. Then to make the oil, you need the bhajis. The bhajis require g&g paste. See where things go ?

Anyways, I know there is ways around this and no need to complicate thanks for clarifying though!

Sorry but you have lost me because you do NoT need seasoned oil to make the g & g paste, not does Julian say that you do in the book.   ;D

You are quite right although he does not actually mention it in the bit that shows how to make the paste.  That said you have obviously seen that the book is splattered with errors and confusions. Still found it useful though.
Maybe it's my (mis)interpretation of an excerpt in page 15 on the PDF or if you printed it it, see page 13. There is this excerpt:

   

Quote
Here are some uses for seasoned oil:

Nearly    all     curries,     pilau     rice,     marinades,     and     pre-??cooking     chicken     and     lamb, garlic/ginger     paste.   

Thanks getonthegarabi, the video looks pretty good and I didn't see that one before. I wonder how many more videos have I missed so far?

I promised an update regarding re using the marinade and putting chicken straight in without the 15 min in lemon juice etc first.

Not much difference at all. The is a but and that is I thought the 2 nd batch was very slightly less tender / moist.  Over rider is also that I know that it had an extra 30 seconds under the heat which may account for this.

Verdict - next time les marinade for same meat or I  will do more meat in Mick's marinade measures and do this meat the lemon juice first.

Wife not impressed as she put on 2 lbs since Friday .  . Passed the taste test though. Placated her with some pressies to wrap and some Sellotape.

Quote from: gagomes on December 22, 2012, 04:01 PM
Thanks. What I meant is, you need the "seasoned oil" for making the g&g paste. Then to make the oil, you need the bhajis. The bhajis require g&g paste. See where things go ?

Anyways, I know there is ways around this and no need to complicate thanks for clarifying though!

Sorry but you have lost me because you do NoT need seasoned oil to make the g & g paste, not does Julian say that you do in the book.   ;D

Understood..  By the way, wife has come home and agrees that these are MuCH better than the Blade ones made yesterday.  Jury still out on the lemon juice stage or lack of it until tomorrow. 

I wonder if it will make much difference throwing more meat into the already prepared marinade.  ie  not having the 15 mins in lemon juice and G & g past first.     Time will tell.