So I am sitting here having done all my chores, dinner is cooked and Mickthebass' tikka prepared and marinating nicely.

Pi**ing down with rain again so I thought I would ask you guys to shed some light on something that always niggles me and which I cannot find a googley answer for either.

I put food in a freezer bag  ( I use Waitrose ). Mince, chicken, and yes even liquids.  I seal the bag and ( including liquids ) there is never any leakage unless I damage the bag.

I freeze it.

I then defrost, normally putting the bag(s) in a bowl of some kind.

Why does the bag always leak liquid as it defrosts?  It is not condensation etc..  eg  mince , steaks etc will always release blood from the bag into the bowl.

Must admit I have never tried to test the integrity of the bag after defrosting by blowing in , looking for holes etc. but I know they have not been torn or damaged in the freezer.

OK  - done.
In the fridge
1st impressions -
Marinade quite thin but recipe states it will thicken.
Smells and looks good, slightly darker than Blade's
Get the impression that the quantity of marinade will do about 3/4 times the amount of chicken shown. - reserve judgement on that one but that was the case with Blade's too.

Will cook them tomorrow.   

Quote from: mickdabass on December 20, 2012, 09:28 AM
Just to let you know I used a mortar & Pestle to grind up the star anise

Hope that helps 

Pod and seeds ? The whole thing ?

Quote from: Naga on December 20, 2012, 08:41 AM

Quote from: RubyDoo on December 19, 2012, 10:33 PM...Yes but the recipe says powder...

Aye, you're right! Sorry, old age getting the better of me! I haven't made the marinade for 4 weeks or so and I forgot that I pounded up a star anise for it. They are a nightmare to do if you don't have the right tools for the job. I ended up putting one in a ziploc bag and battering it senseless with a rolling pin!

I also forgot that after that rigmarole, I stuck a handful of star anise in my stick blender attachment and ground them up for later use.

Sorry for the confusion, RubyDoo!

Np. Think I will wack one in the krupps and if that is no good , pestle etc

Quote from: gagomes on December 20, 2012, 03:18 AM
Thanks guys. After this post, I bought the curry 2 go ebook. I'm reading it now and he seems to suggest the use. However, it's a bit of a recursive chicken and egg problem, as his seasoned oil requires the frying of several bhajis which requires seasoned oil, which requires g&g.. I guess you get it!

Haven't got the book in front of me but is that quite right?  Yes you make the seasoned oil by frying bhajis ( and very nice they ere too ) but you do not use seasoned oil to fry the bhajis at first. Just use plain sunflower or veg oil. Once you have seasoned oil you can use it time and again for the bhajis as the flavour will get more intense. Just top up with fresh.  Haven't had any go rancid yet. Also the g and g paste that goes to make a vat of bhaji mix is so minimal you would not notice that the oil was seasoned.. Hope this helps.

Quote from: Naga on December 19, 2012, 10:14 PM
Mickdabass' recipe is bang on, mate. I put the star anise in whole and it resulted in a very delicate flavouring of the meat - not overpowering at all. Give it a bash - it's lovely.

Yes but the recipe says powder the bugger.  . 

That'll do for starters. Ta.

Ok guys. Stupid time. How much is a 'cup'? Uk or Us cup measure or ml? Ta.

Sainsburys bhajis?  Do you not make your own? 

More chicken defrosting overnight. Gotta say, 15 tsps tandoori masala sounds a lot for just four breasts chicken. Will try it though.