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Thread: Recipes for scrumptious and reasonably healthy food

  1. #121
    Join Date: Feb 2011

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    Quote Originally Posted by Rich Conroy View Post
    Alex UK;
    Try it. You'll never eat in an Indian restaurant again. It takes a few minutes to toast the spices, grind them, do all the chopping, blending etc. but it's worth it.
    I used to use Patak's sauce (not the paste), but not any more.

    RC
    Nothing quite as satisfying as making a Curry at home that tastes better than a restaurant
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  2. #122
    Join Date: Dec 2008

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    Snack:
    I don't like Pizza too heavy.

    Roll out some puff pastry, place it on a baking tray, thinly spread some Tomatoe Puree.
    cut a load of those tiny sweet tormatoes in half chuck em on, thinly sliced mushrooms, chuck them on, thinly slice onion, chuck them on, crispy bacon bits.. grated cheese all over the lot, stick it in the oven on 220 Deg till it rises around the edges goes slighly golden..

    serve with a bit of mayo.

  3. #123
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    Quote Originally Posted by Rich Conroy View Post
    Baked-chicken-curry
    By Hugh Fearnley-Whittingstall from River Cottage
    Serves 6

    Ingredients

    2 heaped tsp cumin seeds
    2 heaped tsp coriander seeds
    1 heaped tsp fennel seeds
    2 tsp ground turmeric
    2 tsp ground fenugreek
    1 large onion, roughly chopped
    3 large garlic cloves, roughly chopped
    1 large green chilli, roughly chopped
    1 thumb-sized piece of fresh ginger, roughly chopped
    3-4 tbsp sunflower or groundnut oil
    1 chicken, jointed into 6 pieces, or 6 skin-on, bone-in chicken pieces weighing about 1.5kg in total
    400g tin of tomatoes
    400ml tin of coconut milk
    Sea salt and freshly ground black pepper

    METHOD
    How to make baked chicken curry

    1. If you've got the time, toast the cumin, coriander and fennel seeds in a dry frying pan for a minute or two, until fragrant. Grind the whole spices (toasted or otherwise) to a rough powder in a spice grinder or with a pestle and mortar, then mix with the turmeric and fenugreek.

    2. Put the onion, garlic, chilli and ginger in a food processor or blender. Blitz to a coarse paste, stopping to scrape down the sides a few times.

    3. Heat 2 tablespoons of the oil in a large frying pan over a medium/high heat. Add half the chicken pieces, season well and brown them all over, making sure you get the skin a good colour. Transfer them to a large roasting dish, skin-side up. Repeat with the remaining chicken pieces.

    4. Reduce the heat under the frying pan, add the spice mix and fry for a minute or two, then add the onion paste. Fry, stirring frequently, for about 5 minutes, until the paste is soft, fragrant and reduced in volume. Add a little more oil if it seems to be sticking.

    5. Tip the tomatoes and coconut milk into the food processor (no need to wash it out first) and blitz to combine. Pour into the frying pan and bring to a simmer, stirring constantly. Add 1 teaspoon of salt and a grinding of pepper, then pour the sauce over the chicken pieces. Make sure they are all coated in the sauce, then push most of the sauce off the top of the chicken - if there's too much sauce sitting on them, the skin won't brown in the oven.

    6. Place in an oven preheated to 180°C/Gas Mark 4. Bake, uncovered, for 1 hour or until the chicken is cooked through and nicely browned on top, turning and basting it a couple of times. Serve with lots of basmati rice to soak up the sauce.

    This is EXCELLENT. It tastes soooooo fresh.

    RC
    I'm going to give this a spin One very important question Rich, does tsp mean a tea spoon or table spoon? Bit of a difference me thinks
    Bests, Mark



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  4. #124
    Join Date: Jan 2009

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    tsp = teaspoon

    tbs = tablespoon
    Barry

  5. #125
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    Quote Originally Posted by Barry View Post
    tsp = teaspoon

    tbs = tablespoon
    Thank you Barry Very much appreciated!

    Bests, Mark



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  6. #126
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    Quote Originally Posted by Reid Malenfant View Post
    I'm going to give this a spin

    It's very good,although I do it slightly differently.

    Instead of using chicken and cooking in the oven,I use lamb and cook on the hob.

    Brown lamb well in some peanut oil,then add some assafoetida and chopped onions,chilli,garlic and a touch of sugar.Add roasted spices and some curry leaves.Then add coconut milk and tomato and cook till ready.



    Another alternative is using an extra can of tomatoes and some dahl instead of the coconut milk.

    Finishing both with some lemon juice and fresh coriander makes all the difference.
    ATB

    David

  7. #127
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    Stop it!!!

    You're making me feel hungry

    Maybe another one to try out as well
    Bests, Mark



    "We must believe in free will. We have no choice" Isaac Bashevis Singer

  8. #128
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    Quote Originally Posted by Andre View Post
    I don't like Pizza too heavy.
    Proper Italian pizza isn't like that - the thick bases and silly stuffed crusts are an American abomination in my opinion - a proper "Roman" base should do no more really than hold the ingredients together and make it easier to eat!
    Alex

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  9. #129
    Join Date: May 2011

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    Quote Originally Posted by Alex_UK View Post
    Proper Italian pizza isn't like that
    10-4 on that Alex. Best Pizza I had was in an Italian restaurant in Paris and it was heavenly. So light, almost limp, but the taste hits the spot.

  10. #130
    Join Date: May 2008

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    Default Quick Tandoori Chicken

    Tandoori Chicken for 2+ a toddler.

    10 lbs. chicken leg quarters. (or 9 very large leg quarters)
    14 to 16 oz. of ginger garlic paste.
    4 dollops of plain white yogurt.
    1 1.75oz. box Shan Tandoori Masala.
    2 table spoons white vinegar.
    1/4 cup minced garlic.
    a couple dashes of lemon or lime juice.
    a tea spoon of red food color (I like the powder)

    First skin the chicken.
    Then with a very sharp knife make deep slits all over the chicken,this will allow the meat to cook faster,and marinate faster.

    Then mix it all up with the chicken,use your hands.They will turn red.

    Slice up a large white onion.

    preheat your BBQ to 400 F.

    keep a squirt bottle of water around in case of flame ups.
    Keep the lid closed on the BBQ as much as possible a temp gauge on the grill lid is a huge help but not mandatory. Cont. next page.
    Attached Images Attached Images
    Last edited by goraman; 17-05-2011 at 02:17.
    Jeff :UBERTHREADKILLER

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