Hurrah to Britain for inventing these dishes! Chicken tikka masala is also one of the most commonly made dishes in Pakistani households, but I think I attribute that to the fact they all get these masala boxes from the Indian grocer where the spices are already mixed in dry form and you just have to add the meat and whatever else is necessary.
02-28-2008, 03:06 PM #101sammyGuest
02-29-2008, 02:37 AM #102
03-10-2008, 06:24 PM #103
Geoff's spicy bacon gnocchi
1 long red pepper (eg mediterranean), chopped
2 cloves of garlic, chopped
2 large mushrooms chopped
4 rashers of very lean extra trimmed bacon, roughly chopped
1 mini-tin (about 50g) of tomato puree
500g of passata (chopped, pureed tomatoes) or 1 large tin chopped tomatoes
1 fresh red chili, seeded and chopped
1 small handful fresh oregano, chopped
500g (enough for two people) fresh gnocchi (potato done like pasta)
Gently saute the pepper, chili and garlic in a little olive oil for about 10 minutes
turn up heat and add bacon and mushrooms fry 2 or 3 minutes until cooked
add passata, oregano, tomato puree
Bring up to a simmer and leave to bubble away for 20 mins or so.
Cook gnocchi by bringing water to boil in a saucepan and add, after about 2 minutes should all be floating on surface -> it's done!
Divide gnocchi into two, ladle sauce over the top.. maybe sprinkle with some fresh parmesan.
Very yummy.. if I say it myself.. I made this one because I fancied something a little fiery without onion... and it's nice... rich and tomatoey with a kick
03-10-2008, 08:01 PM #104
- Join Date
- Feb 2008
05-04-2008, 05:36 PM #105
Geoff's leg of lamb pot roast, mediterranean style (which he made today )
1 leg of lamb, about 1 1/2-2lb. Good quality.
1 red onion, peeled and quartered
4 cloves of garlic, peeled, whole
1 small handful of each of fresh rosemary, thyme and basil
1/4pt/200 ml (ish) of good quality red wine
some gravy thickening powder
a little olive oil
Get olive oil smoking hot in a large frying pan
fry lamb on all sides for about 2 mins each until a little crispy and starting to cook
chuck in the onion at the start too so it kinda brows and starts frying
put lamb in a crockpot/slow cooker along with the garlic, fresh herbs and onions
take heat off frying pan
chuck in wine, scrape away until wine has picked up any juices (known as deglazing the pan)
tip wine and juices over lamb in the slow cooker
cook on high (remember, this is a slow cooker/crock pot, so it's still a low heat) for about 4 or 5 hours
strain wine/juices out of crockpot into frying pan, add a little water and gravy thickening powder and bring to boil, stirring until it thickens, use as gravy (taste it, might need more water etc)
serve lamb, carved with mashed potatoes, veggies and the very delicious gravy
tip : save 1/2 the lamb, and use it a couple of days later to make a decent curry (especially a bhuna or balti.. at least that's my plan!)
05-04-2008, 05:52 PM #106
05-04-2008, 06:14 PM #107
does anyone know of a good tomato based vegetable soup that's a bit spicy?Perfectly robust chickens
Run laps a lot
Pee on the garden
Leap over fences
Cock is a word for rooster
Hen is a type of chicken?
Kit kats are good
Nice chickens don't belong in the
05-05-2008, 08:58 PM #108
I think mulla-ga-tani (mulligatawny) would get you out the gate pretty good. Tomato puree and South Indian aromatics with heat typically come with the package and acidity is often raised by integrating lemon. So your mouth'll be in for it. That kissing disease vendetta you been talking about.
I'm not so sure about vegetable addition, though. Pouring in some veggies will make the soup look like you just poured in some veggies. The world needs more black vegetables. I bet those would look threatening in red puree.
The rest is really in your head.
05-08-2008, 12:03 PM #109
05-09-2008, 07:51 AM #110
Let me add another snack to the collection.
Quick and easy spanish chorizo lunch.
per person :
2 eggs, beaten with a little milk.
1 or 2 tbsp of finely chopped chorizo (the spicy dried spanish sausage, not the uncooked mexican one!)
2 tbsp fresh coriander (cilantro)
1 garlic and coriander pitta.
Cook the chorizo in a frying pan until it crisps and releases all that yummy red oil.
Add the eggs and coriander, some salt and pepper and turn the heat virtually off.. it should set virtually with the heat of the chorizo.. you want it just cooked and not dried.
Meanwhile toast the pitta.
Make the pitta into a pocket and fill with all that yummy goodness. Trust, me, it's delicious!
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