I'd like to have your interest in the subject, but it will never be.What's your favourite food, what have you cooked?
Earlier I cooked a veggie curry. It contained mushrooms, yellow bell peppers, aubergines and fresh coriander. I made my own curry paste from dried spices.
I like triple cooked chips. Gawd bless Heston Blumenheck.I do all the cooking at home including batch jobs such as curries, chilli con c, etc and have just tried 2 weeks with Hello Fresh and said Goodbye Fresh before the freebies ran out! Fav meal of the week is thrice-cooked crispy chips (skin on) peas and cod loin in home made batter - simple but simply gorgeous!
I do all the cooking at home including batch jobs such as curries, chilli con c, etc and have just tried 2 weeks with Hello Fresh and said Goodbye Fresh before the freebies ran out! Fav meal of the week is thrice-cooked crispy chips (skin on) peas and cod loin in home made batter - simple but simply gorgeous!
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Can you share your home-made batter recipe for cod loin? I know Gary Rhodes and others used soda water to make the batter light. Do you have to have a deep fat fryer for this and does it make the whole house smell?I do all the cooking at home including batch jobs such as curries, chilli con c, etc and have just tried 2 weeks with Hello Fresh and said Goodbye Fresh before the freebies ran out! Fav meal of the week is thrice-cooked crispy chips (skin on) peas and cod loin in home made batter - simple but simply gorgeous!
I'll be around to your place shortly....I enjoy cooking. Some of my recent dishes.
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Chicken Changezi. It's a 900-year old recipe, before the influence of Mughlai cuisine in India.
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Egg masala curry
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Afghani lamb pulao
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Grilled tandoori chicken
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Grilled prawns with chilli, coriander and garlic dressing
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Monkfish tikka
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Pindi chana (chickpeas) - recipe from Rawalpindi, hence the name.
Looks good BB. Crikey, you like food from the Asian sub-continent. I have to be in the mood for that cuisine. I prefer Greek, Moroccan or Italian grub.I enjoy cooking. Some of my recent dishes.
View attachment 3534
Chicken Changezi. It's a 900-year old recipe, before the influence of Mughlai cuisine in India.
View attachment 3535
Egg masala curry
View attachment 3536
Afghani lamb pulao
View attachment 3537
Grilled tandoori chicken
View attachment 3538
Grilled prawns with chilli, coriander and garlic dressing
View attachment 3539
Monkfish tikka
View attachment 3540
Pindi chana (chickpeas) - recipe from Rawalpindi, hence the name.
Absolutely. I like to explore the authentic cuisines from the Indian subcontinent. Tonight I'm planning to cook a combination of black gram lentils, chana dal and red kidney beans. The dish is called maa ki dal or maa choliyan di dal or langar wali dal. Langar is a community kitchen and, as part of it, free vegetarian food is served in the kitchens of a Gurdwara (a Sikh temple) every day. This dal is extremely popular and staple food in Punjab area of India and Pakistan. Takes at least a couple of hours of slow cooking after soaking the lentils and beans overnight in water.Looks good BB. Crikey, you like food from the Asian sub-continent. I have to be in the mood for that cuisine. I prefer Greek, Moroccan or Italian grub.
Yup, I love exploring authentic dishes. Like Ragu, the ingredients will vary from village to village, especially in southern Italy. Tonight I'm cooking a authentic Ragu with Pesto: instead of spaghetti they tend to use Tagliatelle and use white wine and fresh tomatoes rather than tinned.Absolutely. I like to explore the authentic cuisines from the Indian subcontinent. Tonight I'm planning to cook a combination of black gram lentils, chana dal and red kidney beans. The dish is called maa ki dal or maa choliyan di dal or langar wali dal. Langar is a community kitchen and, as part of it, free vegetarian food is served in the kitchens of a Gurdwara (a Sikh temple) every day. This dal is extremely popular and staple food in Punjab area of India and Pakistan. Takes at least a couple of hours of slow cooking after soaking the lentils and beans overnight in water.
Traditionally, in olden days, many North Indian kitchens had a tandoor (charcoal clay oven) where they cooked dinner. They used to put a pan up with the lentils and water overnight on this oven after all cooking is complete for the day as the charcoal gradually cooled. Slow cooking at its best.
I'm hardly a Michelin star chef. Just a person who likes cooking, including beans on toast.I love beans on toast, but would imagine a picture is probably beneath the level of culinary expertise on show here!
You can pimp up baked beans. Treat them as with any other pulse (chick peas, kidney beans etc etc), softening a finely chopped onion, add peppers and mushrooms until soft, then add a tin of beans at the end. Makes a healthy and interesting breakfast. Add some toast and you're away.I love beans on toast, but would imagine a picture is probably beneath the level of culinary expertise on show here!
I do! A little curry powder, a dash of mint sauce and some textured veg protein, and more than a dash of brown sauce. I think my tastebuds must be like Dave Lister's from Red Dwarf...You can pimp up baked beans. Treat them as with any other pulse (chick peas, kidney beans etc etc), softening a finely chopped onion, add peppers and mushrooms until soft, then add a tin of beans at the end. Makes a healthy and interesting breakfast. Add some toast and you're away.
Brown sauce? What are you doing?I do! A little curry powder, a dash of mint sauce and some textured veg protein, and more than a dash of brown sauce. I think my tastebuds must be like Dave Lister's from Red Dwarf...