Cheshire Cat
Landlord.
Clint
Love the brick, are you making a Brick Lane recipe?
Love the brick, are you making a Brick Lane recipe?
Curry...!!
- Thread starter Clint
- Start date
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That's my special tandoori brick...I have a few for sale...£49.99 plus P+P.
It's a Jamie Oliver...but it's knackered! I'm looking to buy a new one soon. The fire box is burnt through on this one...its used most weeks..all year. Weber for me next.
Cheshire Cat
Landlord.
Two brick job thanks Clint
Quality brickmanship! There's a few quids worth there!
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Cheshire Cat
Landlord.
Simple solutions are always the best
Decided our existing spices were probably getting a bit long in the tooth, so a trip to the Hatfield Rd to visit the Asian food stores - man those places are fantastic... I love seeing all the different types of unusual fruit and vegetables.
I had to ask where to find the Chana Dhal, and the bloke took me to the 'dhal section' - about 20 different types of split peas, lentils and pulses. Fantastic.
I had to ask where to find the Chana Dhal, and the bloke took me to the 'dhal section' - about 20 different types of split peas, lentils and pulses. Fantastic.
Haven't used this for ages, but when you've got a LOT of garlic to peel, by 'eck it's the tool for the job...
And indeed, after a lot of puréeing garlic and ginger; and toasting/grinding Garam Masala, here it is !
First time I've made this base curry, which seems to be the starting point for all the 'British Indian Restaurant' curries in the book... I had no idea there would be so much veg in it :-)
Tastes very pleasant - like a sort of creamy, mild onion gravy. About 3L of it here - wonder how many curries that will do....?
- Joined
- Jul 18, 2019
- Messages
- 336
- Reaction score
- 283
About 10, 300ml per curry.
Just in case of any use to you ... 20% off Weber to Times subscribers this month - probably worth more than the price of the subscription
Wilfy
Junior Member
Knocked the Al’s kitchen garlic chilli chicken balti up last night for tea today. Tastes fantastic.
Chana Gosht for me tonight, from The Curry Guy Bible - accompanied by a pint of my Yorkshire Bitter. Can't wait.
Wilfy
Junior Member
We are moving house soon and are having white worktops installed so I think I’ll be doing a Clint and having to make my curries outside on the bbq!
Heh - in their new house my sister and brother in law recently bought, instead of a utility room there's a second kitchen. The wife of the couple that previously owned it refused to allow him to cook curry in the main kitchen
Shirley Bassett
Regular.
- Joined
- Aug 15, 2018
- Messages
- 443
- Reaction score
- 486
I grind spices and make pastes using an attachment that came with a kenwood food processor that I’ve had and used for over 25 years.
The attachment has a bottom locking ring, a four blade grinder and a glass storage jar and lid to seal the end product.
The processor came with four jars and lids, which are great for storing pastes in the fridge.
The attachment has a bottom locking ring, a four blade grinder and a glass storage jar and lid to seal the end product.
The processor came with four jars and lids, which are great for storing pastes in the fridge.
Think I may have finally cracked it with the chapattis... this is a test run for this evening, just with two.
The trick seems to be (a) roll it out really thin; and (b) put it direct on the gas flame after the dry-frying stage - a bit scary, but bingo!
FWIW, I used the 'Elephant' brand chapatti flour.
They have the right texture but they are very bland... there's no salt in the recipe, but I wonder if a pinch wouldn't go amiss?
The trick seems to be (a) roll it out really thin; and (b) put it direct on the gas flame after the dry-frying stage - a bit scary, but bingo!
FWIW, I used the 'Elephant' brand chapatti flour.
They have the right texture but they are very bland... there's no salt in the recipe, but I wonder if a pinch wouldn't go amiss?
Been trying out my new toy...
