Quote: nothavinit wrote in post #100I've been cooking authentic curries for many years. I would like to think I've mastered the curry!
Cook this curry I designed, it's the bollocks!
Marinade the meat overnight or for a few hours. You can use chicken or lamb.
Marinade for meat - blend 2 onions cooked in ghee or butter or oil until golden, 3-5 raw garlic, equivalent amount of ginger, green chilli to taste, small bunch fresh coriander, tsp each of roasted and ground coriander and cumin, tsp turmeric and chilli powder, tsp tamarind, a big dollop of yoghurt. You can leave out the browned onions if you want.
For the curry - Heat ghee or butter or oil. Fry a heaped tbsp of black onion seeds, 3-5 crushed cardamon, cinnamon stick until swollen.
Add two onions and cook until golden brown
Add ginger/garlic paste - 5 garlic cloves and the same amount of ginger. Cook it out.
Add fresh chilli and whole spices roasted and ground - tbsp each of cumin and coriander seed.
Add tsp each of turmeric and chilli powder
Add a tin of chopped tomatoes and simmer down the excess liquid
Add 75g of roasted cashew nuts which have been pureed to a paste with a little water.
Add a tin of coconut milk and a lump of jaggery or palm sugar or brown sugar or honey. I use 1 tbsp per person.
Simmer down for 5-10 mins
Remove the whole spices and blend in a processor until smooth with a small bunch of fresh coriander
Finish with a large pinch of garam masala. I make my own by roasting and grinding - black cardamon, green cardamon, cinnamon stick, clove, nutmeg, coriander seed, cumin seed, star anise, dried bay leaf.
Prepare the pulao rice - add 3 black crushed cardamon, 3 green crushed cardamon, cinnamon stick, 3 cloves. star anise. Cook until swollen. Add two sliced onions and cook until golden brown. Add sliced chilli. Salt Add a pinch of saffron soaked in milk. Not essential but it does add a nice flavour and colour. Add the basmati rice and sautee in the butter for a minute. I use 80-100g per person. Cover with water by an inch. Cover and cook until water absorbed.
Skewer the meat and cook under the grill. You can brush with melted ghee/butter if you want.
Onion bhajis - 2 finely sliced onions, tsp each of ground cumin, coriander, turmeric and chilli powder. Fresh coriander, sliced red chilli. In separate bowl sift around 50g chickpea flour. Add water to form a thick batter Add the batter to the onion mix and fry in batches in ghee or oil
Serve with fresh coriander, roasted cashews, natural yoghurt and a wedge of lemon or lime
I like it because it has a high smoke point and a rich nutty flavour. I haven't tried the ghee sold in tins, I make my own.
The idea that ghee is unhealthy is a myth. It's a healthy fat because it's saturated and stable. A much better option than the so called 'healthy' unsaturated seed oils.
You could also use coconut oil. Another healthy option which would compliment the curry.
I like it because it has a high smoke point and a rich nutty flavour. I haven't tried the ghee sold in tins, I make my own.
The idea that ghee is unhealthy is a myth. It's a healthy fat because it's saturated and stable. A much better option than the so called 'healthy' unsaturated seed oils.
You could also use coconut oil. Another healthy option which would compliment the curry.
The one in the tins has a certain smell that I don't like and I'm not to keen on the taste.
Quote: 1985casual wrote in post #110I was at David Kennedy's Food Social on Saturday night, absolutely unreal bait.
Has it changed hands ? Was in ages ago never heard nowt since .. Canny Scran at the time like
They've changed the name to Artisan and tweeked the menu but it's the same team.
Roger... Have you tried that house of tides yet
The menu has put me off giving it a go although all reports have said the food is top notch. I'll visit when they add an À la carte, which they have to at some point.
Finally got to Peace and Loaf in Jesmond last night, scran was top notch.
Had the Scallops, then the Sirloin of Beef. Bone marrow and Parsley Fries with Spiced red cabbage and apple. Finished the night with some Cocktails. Will definitely be back, top service aswell.
Quote: 1985casual wrote in post #118Finally got to Peace and Loaf in Jesmond last night, scran was top notch.
Had the Scallops, then the Sirloin of Beef. Bone marrow and Parsley Fries with Spiced red cabbage and apple. Finished the night with some Cocktails. Will definitely be back, top service aswell.
Quote: 1985casual wrote in post #118Finally got to Peace and Loaf in Jesmond last night, scran was top notch.
Had the Scallops, then the Sirloin of Beef. Bone marrow and Parsley Fries with Spiced red cabbage and apple. Finished the night with some Cocktails. Will definitely be back, top service aswell.
Very nice 🇬🇧🇬🇧
It's up there with Artisan and Blackfriars. Like art on a plate. Even recognised the Bloke front of house from Pan Haggerty's.
I see House Of Tides was awarded a Michelin star last week.
OFF HAND
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Sun Mar 23, 2014 12:55 am
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