Melanius Mullarkey Posted March 17, 2019 Share Posted March 17, 2019 What the f**k is “authentic chicken madras”? 1 Quote Link to comment Share on other sites More sharing options...
welshbairn Posted March 17, 2019 Share Posted March 17, 2019 21 minutes ago, Melanius Mullarkey said: What the f**k is “authentic chicken madras”? Chicken Chennai. 1 Quote Link to comment Share on other sites More sharing options...
spud131 Posted March 17, 2019 Share Posted March 17, 2019 Without totally ignoring the above post.....Does anybody have a decent recipe for a curry.The wife has been on Slimming World for a month or so now and I have been making their version of a tikka massala but I’m wanting to try something a bit different.Made this a couple of weeks ago, pretty straightforward recipe, not very spicy but tastes delicious.https://www.jamieoliver.com/recipes/chicken-recipes/jools-easy-chicken-curry/ 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted March 17, 2019 Share Posted March 17, 2019 Favourite curry has to be lamb rogan josh. 0 Quote Link to comment Share on other sites More sharing options...
8MileBU Posted March 17, 2019 Share Posted March 17, 2019 Favourite curry has to be lamb rogan josh.Chicken tikka madras takes a bit of beating! 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted March 17, 2019 Share Posted March 17, 2019 1 hour ago, 8MileBU said: Chicken tikka madras takes a bit of beating! Going down the chicken curry route I'd agree. 0 Quote Link to comment Share on other sites More sharing options...
++Ammo - Airdrie++ Posted March 18, 2019 Share Posted March 18, 2019 Without totally ignoring the above post.....Does anybody have a decent recipe for a curry.The wife has been on Slimming World for a month or so now and I have been making their version of a tikka massala but I’m wanting to try something a bit different.I done the slimming world for about 7-8 months.If you fancy a curry a bit sweeter for a change, try the Chicken Tikka Chasni (low syn version).https://www.google.com/amp/s/myflabulousjourney.com/2017/02/02/slimming-world-chicken-chasni/amp/ 0 Quote Link to comment Share on other sites More sharing options...
Shandon Par Posted March 20, 2019 Share Posted March 20, 2019 3 minutes ago, MixuFixit said: Trying a pain de campagne, which is a bit of a pain de arse to make. Anyone else seeing Pennywise the clown from IT? Evil loaf you've made there. Be a wear x 0 Quote Link to comment Share on other sites More sharing options...
ayrshire_nomad Posted March 20, 2019 Share Posted March 20, 2019 Chicken and chorizo paella 4 Quote Link to comment Share on other sites More sharing options...
sjc Posted March 25, 2019 Share Posted March 25, 2019 Rattled up some button mushrooms fried in garlic butter tonight to serve with a vegetable penne pasta dish. @Melanius Mullarkey would have been proud! 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted April 6, 2019 Share Posted April 6, 2019 Shop down the road has been getting stuff in from Thomas Marshall butchers in Johnstone. 2 mince pies on rolls with brown sauce for lunch today. Enjoyed too much for photos. 2 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted April 7, 2019 Share Posted April 7, 2019 Ramen.Got a recipe for that brother? -3 Quote Link to comment Share on other sites More sharing options...
Granny Danger Posted April 7, 2019 Share Posted April 7, 2019 On 20/03/2019 at 16:22, MixuFixit said: Trying a pain de campagne, which is a bit of a pain de arse to make. The Sainsbury’s one is very good. Just had it for French toast. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted April 7, 2019 Share Posted April 7, 2019 5 minutes ago, MixuFixit said: Broth: Boil about 1 litre of chicken stock with chopped vegetables of your choice then turn it down to a simmer, add a glug of mirin and dark soy sauce and a teaspoon of miso paste, stir it up. Taste it and add more soy or salt till it's about right. Egg: Boil for 7 minutes then put in a bowl of cold water. Hard boiled whites/slightly runny yolk perfection. You can do this first before turning the water into broth to save on washing up. Shell and slice right before serving. Topping: Go crazy, that was duck breast but chicken, pork, beef, fish or veg only all work fine. I sliced the meat and fried it separately then cooked some garlic and spring onion in the fat and chucked it all into the broth, fat and all. I like to add something green and leafy like cabbage or spinach, and something blanched like purple broccoli or sliced peppers. Noodles: Dried are fine, I like the soft ones from the Asian aisle as they cook faster. Chuck them into the broth just before serving, 2-3 minutes is usually enough for the soft ones, about 200g soft per person. Add some light soy sauce, parsley/other herbs on top, if you're feeling fancy, crisping up the skin of whatever meat you used and crumbling it over the top adds some nice texture and flavour. Much obliged sir. -4 Quote Link to comment Share on other sites More sharing options...
Adam Posted April 8, 2019 Share Posted April 8, 2019 Home made Beef Wellington with an Aberdeen Angus fillet. Layered the fillet with finely chopped chestnut mushrooms and prosciutto. Served with home made roast potatoes and usual Sunday lunch vegetables. 17 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted May 8, 2019 Share Posted May 8, 2019 Tempura'd sushi rolls..... HOLY SHIT....Insanely good. -4 Quote Link to comment Share on other sites More sharing options...
welshbairn Posted May 8, 2019 Share Posted May 8, 2019 6 minutes ago, Bairnardo said: Tempura'd sushi rolls..... HOLY SHIT.... Insanely good. Battered Sushi? Only in Scotland. 0 Quote Link to comment Share on other sites More sharing options...
Savage Henry Posted May 8, 2019 Share Posted May 8, 2019 Tempura'd sushi rolls..... HOLY SHIT.... Insanely good. If it’s tempura then by definition it can’t be sushi. Though I do like how you used tempura as a verb. 0 Quote Link to comment Share on other sites More sharing options...
Brother Blades Posted May 8, 2019 Share Posted May 8, 2019 Home made Beef Wellington with an Aberdeen Angus fillet. Layered the fillet with finely chopped chestnut mushrooms and prosciutto. Served with home made roast potatoes and usual Sunday lunch vegetables.Not been on this thread for a while, that looks magnificent. I’m fucking hungry now! Did you use a crepe to stop the pastry going soggy? Also how long did you cook the fillet before wrapping & after wrapping? 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted May 8, 2019 Share Posted May 8, 2019 2 hours ago, Savage Henry said: If it’s tempura then by definition it can’t be sushi. Though I do like how you used tempura as a verb. Well you do the semantics and il tan the battered sushi... Temaki in Glasgow FYI -4 Quote Link to comment Share on other sites More sharing options...
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