Dr Gloom 21757 Posted January 12, 2012 Share Posted January 12, 2012 i think i'll cook up a thai green curry tonight. or my japanese soup noodle broth. definitely got the hankering for some spicy asian cuisine on a winter's night. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 Thinking of knocking up some potato wedges for lunch. Anyone any ideas for spicing them up or giving them a bit of flavour. Ie just shake chile powder on them etc etc What about garlic? put whole gloves of garlic in so it doesn't burn, then you've got sweet garlic to squeeze out and coat the wedges in. try chili flakes or powder, salt, pepper and plenty of olive oil. sweet potato wedges are good too. i like to make a mix of both Cheers I'll give that a bash. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 12, 2012 Share Posted January 12, 2012 Well CT you've inspired me with your cupboard curry. I'm going to do a lamb rogan josh tonight. Haven't had lamb for ages. My favourite curry. Once made a fantastic one a few years ago but lost the recipe. Did mine with: canned tomatoes, patak's curry paste, onions, peppers, lamb shoulder, mango chutney, garlic, garam masala and butter. Coated the lamb with a dry rub of smoked paprika, turmeric and chilli powder too before sealing the meat. Ah yeah. Some leftover for lunch tomorrow! If it's really good and you can be arsed at some point, the full recipe would be appreciated. Not going to lie, but MF pretty much got it spot on above! Here's what I did anyway, was quite pleased with it (this made enough for 4). 500g lamb shoulder (cut into chunks) 50ml lamb stock (or veg stock or even beef if you dare; no-one is judging.) 2 onions 2 peppers (1 yellow, 1 red for some colour) 1 can chopped tomatoes 1 squeeze of ketchup (probably 1 tbsp) 2 cloves garlic (They sell frozen herbs in supermarkets that you can just hoy in at any point during cooking so I used the frozen chopped garlic - not bad!) 3 tbsp patak's curry paste (use any you like) 2 tbsp mango chutney 2 tsp garam masala 1 tsp smoked paprika 1 tsp turmeric 1 tsp hot chilli powder (or cayenne pepper, more if you like it really spicy or omit altogether if you want a mild curry) Long list of ingredients but most of it is always in my cupboard as a staple. - Firstly, cut up your lamb. Coat it with a mixture of the turmeric, smoked paprika and chilli powder. Seal the meat on all sides in a large pan and then set the meat aside. - In the same pan, melt the butter then fry the onions and peppers together until the onions soften. About 10 mins on a medium heat. - Add the garam masala, garlic and cumin seeds and fry a little more. - Return the meat to the pan, mix everything together then stir in your curry paste. - Give that 2 mins or so then stir in the ketchup. Next pour in the stock, stir it up then add the canned tomatoes. Stir in your mango chutney. Sorry if your wrist gets tired. - Leave that to simmer on a medium heat until the liquid reduces. I gave it a good hour as I wanted to watch an episode of Deadwood, which is awesome. - One episode of your chosen show later, the sauce should have thickened, and the meat will be nice and tender. If the sauce is still too runny, let it simmer a little longer. Serve up with some pilau rice (easy to make your own by adding a teaspoon each of turmeric and cumin seeds before adding the boiling water) and naan bread. I also did a saag bhaji by steaming some spinach, chopping it up then frying with a little garlic and garam masala. Can't really go wrong with curries though, you can pretty much sub any of the ingredients above to tailor it to your liking. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 Flipping marvellous Brock. Thankyou. Deffo give that a go next week and shall report back. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 Wedges are in. Basically followed my roast taty recipe but give them a good sprinkle of chile powder. Also found this recipe for a dip which I've just knocked up. 200 ml crème fraîche or sour cream 1 - 2 garlic cloves a few drops of lemon juice dash of honey dash of white pepper Only problem is that I wasn't quite sure what 200 ml was so I just used two large table spoons!!!! Guess it will be too garlicy or less garlicy depending how far out I am Link to comment Share on other sites More sharing options...
Guest alex Posted January 12, 2012 Share Posted January 12, 2012 It's roughly (just over) a third of a pint so you're probably a bit short there, CT. Nothing new there Link to comment Share on other sites More sharing options...
Jill 0 Posted January 12, 2012 Share Posted January 12, 2012 Himself made a decent madras last night with one of those curry pastes. Dead easy, though personally I'd probably choose a different kind myself rather than a madras. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 It's roughly (just over) a third of a pint so you're probably a bit short there, CT. Nothing new there Ha ha. Aye, feel as though I've overdosed on Garlic! Wedges were lush though. Link to comment Share on other sites More sharing options...
Ayatollah Hermione 13760 Posted January 12, 2012 Share Posted January 12, 2012 Looks pua lush, Brock. Think I'll give it a go. How's the BBC Good Food site for recipes? Saw a nice looking Thai Chicken soup but no idea about the rest. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 Looks pua lush, Brock. Think I'll give it a go. How's the BBC Good Food site for recipes? Saw a nice looking Thai Chicken soup but no idea about the rest. BBC recipe site is great as long as you stick to the recipes that have been tested by many and well voted for IMO Link to comment Share on other sites More sharing options...
Ayatollah Hermione 13760 Posted January 12, 2012 Share Posted January 12, 2012 Looks pua lush, Brock. Think I'll give it a go. How's the BBC Good Food site for recipes? Saw a nice looking Thai Chicken soup but no idea about the rest. BBC recipe site is great as long as you stick to the recipes that have been tested by many and well voted for IMO Good stuff, ta. Most of the highly rated stuff is just cheesecakes and brownies, sadly Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 It's roughly (just over) a third of a pint so you're probably a bit short there, CT. Nothing new there Ha ha. Aye, feel as though I've overdosed on Garlic! Wedges were lush though. http://lmgtfy.com/?q=200ml+in+tablespoons Cheers Ant. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 Just had a really lush tea. Boiled some taghliatelli ?? drained and extra virgin olive drizzled over. Meanwhile in a separate bowl combined tuna, grilled and diced Tomatoes and a soft boiled egg. Mix and combine and devour. Yum yum. Link to comment Share on other sites More sharing options...
Park Life 71 Posted January 12, 2012 Share Posted January 12, 2012 Black olives? Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 Black olives? Never had an olive! Link to comment Share on other sites More sharing options...
trophyshy 7066 Posted January 12, 2012 Share Posted January 12, 2012 Black olives? Never had an olive! Never had an olive! Come on CT, they've been legal for over 30 years man. Get involved. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 12, 2012 Share Posted January 12, 2012 Black olives? Never had an olive! Never had an olive! Come on CT, they've been legal for over 30 years man. Get involved. Ha ha Link to comment Share on other sites More sharing options...
Guest alex Posted January 13, 2012 Share Posted January 13, 2012 Kalamata olives are the Daddy. Link to comment Share on other sites More sharing options...
Christmas Tree 4669 Posted January 13, 2012 Share Posted January 13, 2012 I've always been put off because I imagine they simply taste like a little ball of olive oil, however now being an olive oil fan the idea is not as disgusting. Link to comment Share on other sites More sharing options...
Guest alex Posted January 13, 2012 Share Posted January 13, 2012 They don't really taste like olive oil tbh. They're quite bitter. I think it's a bit of a Marmite (or Bovril ) thing. Ask to try one next time you're at an Italian restaurant or at the deli counter in a supermarket. I'm sure they'll oblige. As mentioned the Kalamata Olives (purple ones) and the Queen Olives (fat green ones) are my faves. Link to comment Share on other sites More sharing options...
Gemmill 44098 Posted January 13, 2012 Author Share Posted January 13, 2012 Best olives I've ever had were these: http://www.fifteencornwall.co.uk/shop/featured-products/bella-di-cerignola-olives-320g.html Obviously but of a shout out to my main man Jamie O, but these things were the size of plums and like no olive I've ever tasted before. Well worth getting a jar in if you feel like treating yourself to some top notch olive goodness. Link to comment Share on other sites More sharing options...
Gemmill 44098 Posted January 13, 2012 Author Share Posted January 13, 2012 Much cheaper here: http://www.taberneria.com/product.aspx?pid=135∏=bella_di_cerignola_olives_1_kg Link to comment Share on other sites More sharing options...
Guest alex Posted January 13, 2012 Share Posted January 13, 2012 With all the talk of olives, is it too early for a Dry (Dirty) Martini? It is Friday. Link to comment Share on other sites More sharing options...
donaldstott 0 Posted January 13, 2012 Share Posted January 13, 2012 Kalamatas are good, I also like the stuffed olives. Most people start with a black olive (probably on a pizza). Little wonder people are put off cos black olives are rank. Worth looking out for a Spanish meze pack from Waitrose with manchego, olives and almonds (it's a blinding combination). Watched the Hairy Bikers last night and gonna make the gammon and pease pudding on Sunday. Looked amazing. Link to comment Share on other sites More sharing options...
Meenzer 15346 Posted January 14, 2012 Share Posted January 14, 2012 Tonight I'm making this: http://www.guardian.co.uk/lifeandstyle/2011/jan/19/brussels-sprout-chorizo-barley-hotpot-recipe-marcus-wareing Sounds like an odd combination, but I've had it a few times and it's lush and smoky and wintry. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now