tag:blogger.com,1999:blog-92212963068609642082024-02-19T04:37:22.081+00:00Easy Cooking Easy RecipesJohn Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-9221296306860964208.post-32176182645922964952011-07-26T10:24:00.003+01:002011-08-09T09:12:55.043+01:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCiIB64dacGDIWE_KQ0jJs53RA8cRe5taO0FdCCPFOp704TW5ZuQjcccFah0dkDDNMg65l2PTY_g46ObnSsc1cyVjsaFEOVw0n8gEYRkJaZYECXRCW6fIfc9B2TIGXSKL32dfB6DR_Ps/s1600/25072011840.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCiIB64dacGDIWE_KQ0jJs53RA8cRe5taO0FdCCPFOp704TW5ZuQjcccFah0dkDDNMg65l2PTY_g46ObnSsc1cyVjsaFEOVw0n8gEYRkJaZYECXRCW6fIfc9B2TIGXSKL32dfB6DR_Ps/s320/25072011840.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5633589587028352658" /></a>
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<br />Pickled Onions and Gherkins
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<br />Using the same brine as before, add your onions, gherkins, peppers and I added carrot ribbons too.John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-83382005508739536032011-07-24T09:41:00.003+01:002011-07-24T09:55:58.991+01:00Pickled Cucumbers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK79GYhhl34-lFRz111ai56Gva3WPBuFjlpMPT2p9bbDwaYXyiygKxWsJMxDgxwAfG1Mf_g9YxTwMTEysU9ghMD2gfGd_h8iNBnnQq_-ZrVSYU1csD1W3dcLgiG9YV76w6g_pDXLUJtq8/s1600/24072011839.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK79GYhhl34-lFRz111ai56Gva3WPBuFjlpMPT2p9bbDwaYXyiygKxWsJMxDgxwAfG1Mf_g9YxTwMTEysU9ghMD2gfGd_h8iNBnnQq_-ZrVSYU1csD1W3dcLgiG9YV76w6g_pDXLUJtq8/s320/24072011839.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5632838865280024546" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Simply make the brine and pour the boiled brine over the sliced cucumbers and seal in sterile jars.<br /><br />Brine recipe:<br /><br /><br />6 TBS salt<br />3 cups vinegar<br />3 cups water<br />1 TBS pickling spice<br />10 Black peppercorns<br />6 tsp sugar<br />1 Cinnamon stick<br />2 Bay leaves<br /><br /><br />Place in the bottom of the sterile jars:<br />half teaspoon of mustard seeds, coriander seeds, a few peppercorns and some dried chillie flaks if you wish.<br />Some fresh dill sprigs ( I used dried as I had no fresh)<br /><br /><br />Make up the brine by boiling the ingredients above.<br />Slice up your cucumbers and fill sterile jars to about 1 inch from the top.<br />Remove the cinnamon stick from the brine<br />Pour the brine over the cucs up to about a half inch from the top of the jar and put the lids on the jars<br />Leave for 24 hours until the lids seal.<br /><br /><br /><br />For the sweet pickled gherkins I simply doubled the sugar.John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-67244438281610299082010-11-21T18:02:00.004+00:002010-11-21T18:06:36.387+00:00Jam and Chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZw5BzNUmb4hrnITOTmfT2S-lY9ZVvGmJxRJwwQyFsilraDWMZ7ZxbySvHkSwPmO2pyOSUabzdp2xCFf-V8AmRWmADY6XGehSmDRHBbmzkxI47TIBscOXyZ2OZtBYmkuo8gAZ-jd3Nmo/s1600/21112010552.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZw5BzNUmb4hrnITOTmfT2S-lY9ZVvGmJxRJwwQyFsilraDWMZ7ZxbySvHkSwPmO2pyOSUabzdp2xCFf-V8AmRWmADY6XGehSmDRHBbmzkxI47TIBscOXyZ2OZtBYmkuo8gAZ-jd3Nmo/s320/21112010552.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5542065370273830642" /></a> <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Pumpkin Recipe:<br /><br />2lb (900 g) pumpkin, peeled and chopped<br />1 1b (450 g) tomatoes, peeled and chopped<br />2 cloves garlic, chopped<br />1 pint (570 ml) white vinegar<br />1 ½ teaspoons allspice berries<br />1 ½ teaspoons white peppercorns<br />11b (450 g) onion, peeled and sliced<br />1 ½ lbs (675 g) brown sugar<br />1 ½ tablespoons salt<br />1 ½ teaspoons ground ginger<br />1 ½ teaspoons of black peppercorns<br /><br />Method:<br /><br />Place the chopped pumpkin in a pan and cover with vinegar, add the sliced onions, chopped garlic and chopped tomatoes.<br />Crush the allspice and peppercorns, add both to the pan then stir thoroughly and leave for about 1 hour.<br />Add the ginger, salt and sugar to the mixture and bring it to the boil slowly.<br />Simmer for about 45 minutes, stirring occasionally and taking care that the consistency does not get too much like that of jam.<br />Allow the chutney to cool, pour it into clean jars, cover and store.<br /><br />This recipe originally appeared in the National Vegetable Society Bulletin<br /><br /><br /><br /><br />Kasundi Recipe (from my good friend Indian food author Kris Dhillon...yes name dropping and I don't care)<br /><br /><br />Kasundi<br />Cook time: 2-3 hrs on High 4-6 hrs on Low<br />Spice Mix<br />1 ½ tbsp yellow mustard seeds<br />1 tbsp fenugreek seeds<br />1 tbsp black cumin seeds<br />2 tsp fennel seeds<br />2 tsp ground cumin<br />2 tbsp turmeric<br />1 tbsp chilli powder<br />============================================================<br /><br />10 large cloves garlic, roughly chopped<br />3 x thumb sized pieces of ginger, roughly chopped<br />6 hot green or red chillies, roughly chopped<br />1.5kg Roma style tomatoes, chopped<br />400ml malt vinegar<br />200ml olive or sunflower oil<br />½ cup grated palm or soft brown sugar 110 grams<br />1 tbsp salt<br />Process garlic, ginger and chillies until finely chopped. Place half the chopped tomatoes in food processor or blender, add about half the vinegar and process until fairly smooth. Repeat with remaining tomato and vinegar.<br />Heat the oil in a wok or large pan until very hot but not smoking. Turn the heat down a little and add the spice mix. Cook stirring for about 2 minutes until mixture darkens a little and becomes deeply aromatic. Take care not to burn it or it will become bitter.<br />Add the garlic and ginger mixture and stir fry over medium to high heat for about a minute and a half or until aromatic.<br />Add processed tomato, sugar and salt and stir until sugar dissolves. Bring to the boil and simmer for 2 or 3 minutes. Foam will form at the surface. Skim this off and discard. Don’t worry if you don’t get it all.<br />Transfer mixture carefully to slow cooker, cover and switch on. Stir half way through cooking.<br />Kasundi is ready when it develops a jam like appearance and the oil rises to the top.<br />The kasundi will keep in the fridge for up to 4 weeks or indefinitely if transferred whilst still hot to sterilised jars and sealed.<br /><br /><br /><br />All the jams were made using jam sugar. Follow the instruction on the back of the packet of jam sugar.John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-23543820155919540422010-03-24T13:38:00.002+00:002010-03-24T13:40:07.235+00:00Fruit Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-YCJBgewnZDM7esVTe39eahmZ-9K4c_lIknL9gFU4lxi3Gf7dTneUQp0WltKR4I2oW1psx4xFuB68b3oaPUGDSm7xgW4sMmnlXXUpygg-qrywfCWwW_9rUIRQYxrQvS1wTXnDYUwMN0/s1600/P3250072.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-YCJBgewnZDM7esVTe39eahmZ-9K4c_lIknL9gFU4lxi3Gf7dTneUQp0WltKR4I2oW1psx4xFuB68b3oaPUGDSm7xgW4sMmnlXXUpygg-qrywfCWwW_9rUIRQYxrQvS1wTXnDYUwMN0/s320/P3250072.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5452194624025841538" /></a><br /><br /><br /><br />Fruit Scones<br /><br /><br />You will need:<br /><br />450 grams of plain flour (sifted)<br /><br />Pinch of salt<br /><br />20 Grams of baking powder<br /><br />75 grams of butter or margarine<br /><br />2 eggs<br /><br />140 ml of buttermilk or plain milk<br /><br />85 grams of sultanas<br /><br />Preheat your oven to 200 degrees.<br /><br />Put the flour, baking powder, salt and sugar into a large mixing bowl.<br />Rub in the butter or margarine, until the mix becomes like breadcrumbs.<br />Add in the sultanas.<br />Whisk the eggs and milk in a jug and add to the flour mixture.<br /><br />Work well until the mix comes together in a ball, leaving the bowl clean.<br /><br />Place the mixture on a lightly floured surface and knead gently for a minute or two. <br />Roll the scone mix out to a thickness of about 1 inch, flouring lightly if needed.<br /><br />Use a cutter to cut into rounds.<br /><br />Brush any remaining egg and milk mixture on top of each scone and place on a greased and lightly floured baking tray.<br /><br />Bake the scones for about 12-15 minutes until slightly golden on top.<br /><br /><br />Leave to cool on a wire rack and eat the same day.John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-85419723442334544312010-03-21T19:21:00.002+00:002010-03-21T19:23:19.496+00:00Kris Dhillon's Butter ChickenA really beautiful dish.This is worth making.<br /><br />Makhan Chicken<br />This is a fairly simple but quite spectacular dish in which tandoori chicken is transformed by a delectable creamy sauce.<br /><br />Serves four.<br />Preparation and cooking time: 30 minutes.<br />2 oz (50g) butter, preferably unsalted<br />½ pint (275ml or two cups) curry sauce<br />2 tablespoon tomato puree<br />1 level teaspoon garam masala<br />½ teaspoon salt<br />½ ground cummin<br />1 green chilli finely chopped<br />1 tablespoon finely chopped green coriander<br />3 teaspoon lemon juice<br />½ pint single cream<br />4 portions freshly cooked chicken tikka<br /><br /><br /><br />Melt the butter in a large frying pan with deep sides. Add the curry sauce, tomato puree, garam masala, salt, cummin, chilli, coriander, and lemon juice. Mix well.<br />Bring to a simmer and cook on medium heat for a minute or so, mixing in the butter as you do so.<br />Stir in the cream, cook for another minute, and add the chicken pieces.<br />Stir once and serve.<br />-John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-58226198995245459852010-03-13T15:59:00.001+00:002010-03-13T20:54:37.287+00:00Chicken Dhansak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gVbtXSzwL4yVcc8qvkJnd8V8grnNUjcPK0LQnkBw9mkhO94YXx88ViWpccynyC1LrndWsNvXZf-7GPOvC2Bz9w68PlvNQYk3ezTNwOF4rafHqkVUkVadHW3Ut_j_ds7dnE3Erl25I74/s1600-h/P3150065.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gVbtXSzwL4yVcc8qvkJnd8V8grnNUjcPK0LQnkBw9mkhO94YXx88ViWpccynyC1LrndWsNvXZf-7GPOvC2Bz9w68PlvNQYk3ezTNwOF4rafHqkVUkVadHW3Ut_j_ds7dnE3Erl25I74/s320/P3150065.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448149148818602482" /></a><br /><br />PART ONE:<br />You have to make tarka dall first:<br /><br />Recipe:<br /><br />1 cup red split lentils<br />4 cups water<br />half a teaspoon salt<br />1 small onion chopped<br />2 cloves garlic finely chopped<br />4 tablespoon melted vegetable ghee<br />half a teaspoon of turmeric<br />1 teaspoon garam masala<br /><br />Put the lentils into a saucepan with the water, add the salt, and bring to the boil.<br />Then simmer for 20 minutes, or according to the instructions on the pack, skimming off any froth that gathers at the top.<br />As the dal is cooking fry the onions and garlic in the ghee until the onions are just brown.<br />Add the turmeric and garam masala to the onions and cook for about 30 seconds.<br />Add this onion mixture into the cooking lentils. <br />Cook, stirring occasionally, for a total of one 30 minutes, at the end of which you should have a yellow, soup-like consistency.<br /><br /><br />PART TWO<br /><br />2 tablespoon vegetable oil<br />200ml of the base gravy<br />4 tablespoons of the tarka dall<br />2 breasts of chicken cut into chunks<br />1 teaspoon teaspoon salt<br />half a teaspoon chilli powder<br />1 red chilli chopped<br />1 teaspoon garam masala<br />1 teaspoon ground cummin<br />1 teaspoon of tamarind concentrate<br />1 tablespoon of sugar<br />1 tablespoon chopped fresh green coriander<br /><br />Cook the chicken in the oil until almost done, this will take only a few minutes<br />Add the curry sauce and lentils and bring to the boil<br />Add the salt, chilli powder,red chilli. garam masala, cumin and sugar<br />Stir well and continue to cook on a high heat <br />Add the tamarind concentrate and continue to cook for about five minutes, or until sauce thickens, stirring regularly.<br /><br />Now turn the heat down to a simmer and cook for a further three minutes. Stir occasionally.<br /><br />Serve sprinkled with the green coriander.John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-3075391112215378462010-03-12T16:23:00.003+00:002010-03-16T10:49:20.108+00:00Thai Style Chicken and vegetable curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB_V10QK1IyxlVj_51GEF49QnFsATyZAzVxnnQ3I1LfTtdWJA00fwyifZDFkKDoMcYPMOB6oNhZekn0nqbrwPMY8yT2fO5W5b8ShdByS8LplNVowFhyU8PJ9nlXusVPwpWSl-7fYS4DM/s1600-h/P3140062.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkB_V10QK1IyxlVj_51GEF49QnFsATyZAzVxnnQ3I1LfTtdWJA00fwyifZDFkKDoMcYPMOB6oNhZekn0nqbrwPMY8yT2fO5W5b8ShdByS8LplNVowFhyU8PJ9nlXusVPwpWSl-7fYS4DM/s320/P3140062.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5447785670994478322" /></a><br /><br /><br /><br /><br />1 TBS oil<br />1 chicken breast cut up into chunks<br />1 TBS grated ginger<br />1 TBS thai curry paste (I used PanAng Paste)<br />1 small onion diced<br />½ a yellow or red pepper cut into strips<br />1 mushroom sliced<br />3 or 4 snow peas, whole<br />1 TBS fish sauce<br />1 tsp of tamarind concentrate<br />1 TBS mango chutney<br />1 tsp sugar<br />100 ml base gravy<br />150 ml coconut milk<br /><br /><br />method:<br /><br />Add oil to a hot wok or pan<br />Fry the chicken on a high heat until almost done<br />Add ginger and fry for 1 minute<br />Add onions and fry for a further 3 minutes<br />Add the curry paste and fry for 3 minutes<br />Add the pepper and fry for 3 minutes<br />Add the tamarind, mango chutney and sugar; the mushrooms and snow peas and fry for 2 minutes<br />Add the gravy and the coconut milk and reduce the heat and cook for 5 minutes stiring all the time.<br /><br />Serve with Jasmine riceJohn Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com2tag:blogger.com,1999:blog-9221296306860964208.post-83246776267394312042010-02-08T23:10:00.004+00:002010-03-12T16:28:49.809+00:00Malt Loaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvgkMBuokz6c0pkZWRMHb_9bhmjNVoIGAsZwENP72CGy0NeHhC9FEyBEL7-UVNXvNLTbwoM5McqPpKGvGRyUyYXbz7uP0b3cwxpqP2yuRNO9UxAZcT_Q1eFUzjGyHAFf-6bf4Vl5gXqE/s1600-h/P2110039.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglvgkMBuokz6c0pkZWRMHb_9bhmjNVoIGAsZwENP72CGy0NeHhC9FEyBEL7-UVNXvNLTbwoM5McqPpKGvGRyUyYXbz7uP0b3cwxpqP2yuRNO9UxAZcT_Q1eFUzjGyHAFf-6bf4Vl5gXqE/s320/P2110039.JPG" alt="" id="BLOGGER_PHOTO_ID_5436014295159579026" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabpfrSy40WkUuPRk1VnVMomJiTny9s51eDwwN-6QWEOIcLE4G-61H_AxhfsbfAQUdhtM9LIwU5d1GLkp10tAf1rm_BIJAL92XgOIijupkr83vJB9n3qAxiYgIDJcncRPrvorsJpPz92I/s1600-h/P2110042.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjabpfrSy40WkUuPRk1VnVMomJiTny9s51eDwwN-6QWEOIcLE4G-61H_AxhfsbfAQUdhtM9LIwU5d1GLkp10tAf1rm_BIJAL92XgOIijupkr83vJB9n3qAxiYgIDJcncRPrvorsJpPz92I/s320/P2110042.JPG" alt="" id="BLOGGER_PHOTO_ID_5436014670516254386" border="0" /></a><br /><br /><br /><br />Preheat an oven to 150 degrees<br />Prepare a 2lb loaf tin by putting greased parchment paper on the sides and botom. <br /><br /><br />225 Grams of plain or cream flour<br />5 Grams (1 teaspoon ) of Baking Powder<br />3 Grams ( about 1/2 teaspoon) of Bicarbonate of soda<br />175 Grams of Sultanas<br />2 eggs<br />150ml of Luke warm strong black tea<br />50 Grams of dark brown sugar<br />175 Grams of Malt Extract (available at most health food stores)<br />1 heaped tablespoon of Molasses<br /><br /><br /><br />1. Sift the flour into a large mixing bowl<br />2. Sift in the Bicarb and the Baking Powder<br />3. Add the Sugar, Molasses and Malt Extract to the luke warm tea and mix well<br />4. Beat the two eggs and add to the dry ingredients<br />5. Pour in the wet ingredients<br />6. Beat well until very smooth. Using a food processor to do this saves a lot of time and arm ache<br />7. Pour in the sultanas and mix them into the bread mix, reserving a small amount for decoration on the top<br />8. Pour the mixture into the prepared loaf tin<br />9. Sprinkle the leftover sultanas on top of the mixture<br />10. Bake in the preheated oven for 1 hour<br /><br />When ready the loaf will have risen and will be quite firm to touch.<br />The loaf can be eaten as soon as it is cold but it better eaten the next day, as this allows the flavours to develop.John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-38981298616029690462010-02-07T18:51:00.002+00:002010-02-07T19:19:23.352+00:00Healthy Brown Bread225 grm plain flour<br />150 grm wholemeal flour<br />50 grm porridge oat flakes<br />30 grm pinhead oatmeal<br />20 grm mixed seeds<br />1 rounded teaspoon of bread soda (bicarbonate of soda)<br />1 heaped teaspoon of sugar (honey)<br />3 tablespoons of veg oil<br />1 egg<br />400 ml of buttermilk<br /><br /><br />Method:<br /><br />Add all the dry ingredients together and sieve in the bread soda.<br />Mix well.<br />Add the oil, egg and buttermilk.<br />The mixture will be very wet as in pic below:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-S4qZWU6uSfdzUI3tAdw5XsRHbPSo3PJmIo1AtMFt5C2RDG-rXw2mHHSOJcoAmyGT7j5tl1uCpXYBoWKVqOo9LW_9lT2n1ndOTO0ti9V636gJUVkA88eNoQGGT7A-6A_Z4LgMbebGok/s1600-h/P2090027.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-S4qZWU6uSfdzUI3tAdw5XsRHbPSo3PJmIo1AtMFt5C2RDG-rXw2mHHSOJcoAmyGT7j5tl1uCpXYBoWKVqOo9LW_9lT2n1ndOTO0ti9V636gJUVkA88eNoQGGT7A-6A_Z4LgMbebGok/s320/P2090027.JPG" alt="" id="BLOGGER_PHOTO_ID_5435574210153502322" border="0" /></a><br /><br />Pour into a 2LB loaf tin and flatten down with the back of a dampened hand<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_jV5sXC1BvxSarJaALt8Wb6LRTuZZsIM9ksCjVF7HhKmNr3XGVG8ROk3D-ZpbgNQNwAGWFsKff5k3HKr1WzphS02PJKO2hS_oIZ2rZfrLyPpaumfsFmqzgriaueVm3IQ-whmtkCtgJE/s1600-h/P2090028.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf_jV5sXC1BvxSarJaALt8Wb6LRTuZZsIM9ksCjVF7HhKmNr3XGVG8ROk3D-ZpbgNQNwAGWFsKff5k3HKr1WzphS02PJKO2hS_oIZ2rZfrLyPpaumfsFmqzgriaueVm3IQ-whmtkCtgJE/s320/P2090028.JPG" alt="" id="BLOGGER_PHOTO_ID_5435574594679784018" border="0" /></a><br /><br />Sprinkle some porridge oats over the top and push in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj716dZ5H_evIYDDjCw80U3p8E15H04ZeTeislRF30OazWHAB6pW2vg7dl-uZAbqEb_GzkH7tFqEoh_pbIXe8GSR-1ardWhc1xgDtCiQ-PiCPMoLMyCLIuxgI_mBEozcCip3Aj504FVvU/s1600-h/P2090031.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj716dZ5H_evIYDDjCw80U3p8E15H04ZeTeislRF30OazWHAB6pW2vg7dl-uZAbqEb_GzkH7tFqEoh_pbIXe8GSR-1ardWhc1xgDtCiQ-PiCPMoLMyCLIuxgI_mBEozcCip3Aj504FVvU/s320/P2090031.JPG" alt="" id="BLOGGER_PHOTO_ID_5435575571344975458" border="0" /></a><br /><br />Run a knife down the middle to allow even cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXlWXC4p4RepBuvWfzT5HX1gfzgUNa4NQEYvLFygiotTOVR2HvdREJSl7BXWrmHJTSnX8ZuijRqgcas2Eop49EVRk6rlKryYr2SfvOVQysXVR3XmFLLDVhkRB0wAz_hJBac-cxiDXAX8/s1600-h/P2090029.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeXlWXC4p4RepBuvWfzT5HX1gfzgUNa4NQEYvLFygiotTOVR2HvdREJSl7BXWrmHJTSnX8ZuijRqgcas2Eop49EVRk6rlKryYr2SfvOVQysXVR3XmFLLDVhkRB0wAz_hJBac-cxiDXAX8/s320/P2090029.JPG" alt="" id="BLOGGER_PHOTO_ID_5435576925474814418" border="0" /></a><br /><br />Bake in an oven at 180 degrees for 50 minutes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUtiJmVkdZTO0cCXsChCm3V6cJlBdpz-1fwglHwawxGAPNYuOxHSRFpf84_x9XubqtheOvCZKZZ-18EezzXg4ZoaHQQwY2d0rabhoyGwAAK69L2_a5MLhGL4_tj-8mcUxRXDZOYEwSEo/s1600-h/P2090034.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUtiJmVkdZTO0cCXsChCm3V6cJlBdpz-1fwglHwawxGAPNYuOxHSRFpf84_x9XubqtheOvCZKZZ-18EezzXg4ZoaHQQwY2d0rabhoyGwAAK69L2_a5MLhGL4_tj-8mcUxRXDZOYEwSEo/s320/P2090034.JPG" alt="" id="BLOGGER_PHOTO_ID_5435577895292247954" border="0" /></a><br /><br />Leave to cool, but best eaten the day it is made, but the loaf does hold well if kept in a sealed bag.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyeJLaaOKiZAEs6FWx8l87hRSCTAMDugqRDHvq3_fac5TJ5G8ghU2GL217-D6eBz_GKAOyLaiRBeiIFsQn0J-_aP_zQ0voxs0iOMHVzWi2ENRAHNuv0lZ_cn7O3YizQNyzE82wSmOeQ4/s1600-h/P2090033.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyeJLaaOKiZAEs6FWx8l87hRSCTAMDugqRDHvq3_fac5TJ5G8ghU2GL217-D6eBz_GKAOyLaiRBeiIFsQn0J-_aP_zQ0voxs0iOMHVzWi2ENRAHNuv0lZ_cn7O3YizQNyzE82wSmOeQ4/s320/P2090033.JPG" alt="" id="BLOGGER_PHOTO_ID_5435578861127050146" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXp1uyI1gywFi09BNDF3pD_fIQYVtgwPw6sbHYRDxrRwzsseWdsU54Pk2B3dOXsdXbhn4YlUOzs7cCNpjGu6XM_pnGvx4XJKMxLMj-ko7qPainfPfqXhI4ywDeDDnBPVgO-mEtSSJHlvE/s1600-h/P2090031.JPG"><br /></a>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-79050328605337636012010-01-07T15:55:00.002+00:002010-01-07T15:58:10.765+00:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZjJ9NtlQXmT-swFqssbPFJ9g24uGDB8Ll60LqLZF6wiRU1Lpijl4neBJ8Sn_1koP__H87obajDmR40Ex8tVsj5fGRqvuIIxWZmRsP7-Cuma7HRKM57FnmddDpk-fxaEvBJ0J1gn5Ht8/s1600-h/P1080024.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZjJ9NtlQXmT-swFqssbPFJ9g24uGDB8Ll60LqLZF6wiRU1Lpijl4neBJ8Sn_1koP__H87obajDmR40Ex8tVsj5fGRqvuIIxWZmRsP7-Cuma7HRKM57FnmddDpk-fxaEvBJ0J1gn5Ht8/s320/P1080024.JPG" alt="" id="BLOGGER_PHOTO_ID_5424027581510723810" border="0" /></a><br /><br /><br />Hi All<br /><br />I made these Potato Bhajias yesterday and they were very nice indeed. I had an onion in the fridge and sliced it into rings and dipped it into the batter as well as in the picture.<br /><br /><br />Ingredients:<br />250 grm of besan<br />1/2 teaspoon bicarb of soda<br />1 teaspoon turmeric, chilli powder, coriander powder and cumin powder.<br />1 Tablespoon of salt<br />400ml water<br />1 teaspoon mint from a jar<br />1 tablespoon pataks tandoori paste<br />3-4 potatoes washed and sliced. I left the skin on.<br /><br />Mix everything up as for onion bhajias and fryJohn Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-22704013187611118342009-12-15T18:00:00.000+00:002009-12-15T18:01:31.532+00:00Curry Sausages<span class="postbody">Curried Sausages <br /><br />Got this recipe from a Kiwi friend of mine. <br />Really nice. <br /><br />CURRIED SAUSAGES. <br /><br />2 tsp oil <br />8 beef sausages (I used lamb,Rosemary and Garlic ones I had in the freezer) <br />1 onion. chopped <br />1 tsp hot curry powder <br />1 Tbsp flour <br />3/4 cup beef stock <br />1 Tbsp relish or chutney (optional) <br />salt to taste <br /><br />Heat oil in a frying pan. Cook sausages for 10 min or until golden on all sides <br />and cooked through. Remove from pan and pour off all but 2 Tbsp fat. Add onions <br />and cook until clear. Stir in curry powder and cook for 30 seconds. Stir in <br />flour and cook for 30 seconds. Gradually add stock, stirring constantly until <br />mixture boils. Reduce heat and add relish (I've never added it but it might be <br />nice) Slice sausages into bite size pieces. Add to mixture. Cook a further 5 <br />minutes to heat through. Serve with rice. </span>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-68355071519065311882009-12-15T17:59:00.001+00:002009-12-15T17:59:39.605+00:00Harissa Paste<span class="postbody">This is a superb paste that I use to marinate meat before cooking. <br />It is very fiery and has that 3 second after burn that really catches you off guard.<br />Use as you choose but I would be sparing with it.<br /><br />50 grms dried chillies<br />4 tablespoons of coriander seeds<br />2 tablespoons of Cumin seeds<br />Salt<br />Pepper<br />400ml Olive oil<br /><br /><br />Soak the dried chillies in boiling water for 5 mins and when soft put into a food processor. Toast the Coriander and Cumin seeds and crush or grind to a rough powder. Put into the processor with Chillies and add salt and pepper to taste. Add the Olive oil and blitz until you have a consistency of grain mustard or smoother if you like.<br />Use to marinade steak, lamb, chicken or pork before cooking.<br />Absolutely gorgeous. </span>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-36154442320178201672009-11-10T14:25:00.004+00:002009-11-10T14:29:19.051+00:00Next stop America<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBYm5MbukVPiYziWmdYfu2y3D7QHa9Vx3r432Qiku8nkDzvQZNxlW-lCq6nFbdFAM-P8JXNOaEwpnDyAg3cmkP80My2v657Giuc0Y39PZhnxV8o4GO_oAQ__9_ma-VqBGdI20jZHmTtQ/s1600-h/07112009034.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBYm5MbukVPiYziWmdYfu2y3D7QHa9Vx3r432Qiku8nkDzvQZNxlW-lCq6nFbdFAM-P8JXNOaEwpnDyAg3cmkP80My2v657Giuc0Y39PZhnxV8o4GO_oAQ__9_ma-VqBGdI20jZHmTtQ/s320/07112009034.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5402481955356753938" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aAuNx5L_txSC8_V3DA46pVUQ5ntEjMbWqOJLYwGQr6jQ-Qk7nzsCEHbbSC22mBBFDpbUx_0r0uSQEM6kTM-odwj6NBn_ulY2xLPH70j37kO5fTxn2q3-zF6XOb1AJXy7YQD5lj4wcLo/s1600-h/07112009030.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0aAuNx5L_txSC8_V3DA46pVUQ5ntEjMbWqOJLYwGQr6jQ-Qk7nzsCEHbbSC22mBBFDpbUx_0r0uSQEM6kTM-odwj6NBn_ulY2xLPH70j37kO5fTxn2q3-zF6XOb1AJXy7YQD5lj4wcLo/s320/07112009030.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5402481723345428002" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFQ5ePU1MSPgpmGMuunwcY2zJd5Mj6bvBiZ3vBbrp4q68rrjeqe8O5JbEIIue1w9mrDX5Y6NomyMAw-Rg54g4HtoGUb4sbhyphenhyphenFnex6lF8yaaUSU4HUebyLZFyH4RxqlyStUVWnYBCMDpU/s1600-h/07112009027.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLFQ5ePU1MSPgpmGMuunwcY2zJd5Mj6bvBiZ3vBbrp4q68rrjeqe8O5JbEIIue1w9mrDX5Y6NomyMAw-Rg54g4HtoGUb4sbhyphenhyphenFnex6lF8yaaUSU4HUebyLZFyH4RxqlyStUVWnYBCMDpU/s320/07112009027.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5402481372847057826" /></a><br /><span class="Apple-style-span" style=" line-height: 18px; font-family:Verdana, Arial, Helvetica, sans-serif;font-size:12px;">I was away for the weekend..in County Donegal with my brother. He has lived there for the last 25 years. It is a lovely place, lots of scenery, the kind you probably think of when you think of Ireland. I went up there to collect a full lamb for the freezer, his friend has his own flock and butchers a few times each year so I got my spoke in and picked one up...great meat. I will be making merguez tomorrow.<br /><br />Here are some snaps from a location about 30 minutes from where he lives....the next piece of land you will meet from here is New York. The waves you see smashing against the cliffs were about 50 foot high. There is a lovely photo of a cliff with a waterfall coming down from it and the waves crashing against it.<br />unfortunately I am now back in the city.</span><div><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style=" line-height: 18px;font-size:-webkit-xxx-large;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div><div><span class="Apple-style-span"></span><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style=" line-height: 18px;font-size:-webkit-xxx-large;"><br /></span></span><div><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" line-height: 18px;font-size:12px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:100%;"><span class="Apple-style-span" style=" line-height: 18px;font-size:12px;"><br /></span></span></div></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com2tag:blogger.com,1999:blog-9221296306860964208.post-42253146069688391292009-11-10T13:56:00.004+00:002009-11-10T14:12:53.274+00:00Mick's Lamb Dopiaza<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyzYQqlkZzk4LuKVIqkcXBME6B7pOB8fCxzOSQ-dNMkWD54TdXIPs_bvluZLLeGeEj1adfw0qEO2cIdm5I6xQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe><div><br /></div><div>Follow video for instructions and list of ingredients</div><div><br /></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com2tag:blogger.com,1999:blog-9221296306860964208.post-76246838312043332492009-10-31T15:58:00.013+00:002009-10-31T17:00:33.384+00:00Noodles with stir fried vegetables in black pepper sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8iMm-9L5NRUt2opluQkb8j-XZxIO0DlZFoRh620lpdl4QezVnEzv3ZEJf4dlsWb2TuZ8CWbn6PCRFfSEmTp1ac44PtywwX1fp9C1xiF6TAbp7ybUeDNzUDtdsVJmAeL2TBYMNjay1L0/s1600-h/PB020892.JPG"><span class="Apple-style-span" style="color:#FFFFFF;"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8iMm-9L5NRUt2opluQkb8j-XZxIO0DlZFoRh620lpdl4QezVnEzv3ZEJf4dlsWb2TuZ8CWbn6PCRFfSEmTp1ac44PtywwX1fp9C1xiF6TAbp7ybUeDNzUDtdsVJmAeL2TBYMNjay1L0/s320/PB020892.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5398794829704711474" /></span></a><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span><div><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></div><div><p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Noodles with stir fried vegetables in black pepper sauce</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Serves 2</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Ingredients:</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Enough cooked noodles for two people</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 large onion thinly sliced</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">2 cloves of fresh garlic minced</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 thumb size of ginger cut into matchsticks strips</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 large red pepper thinly sliced</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 large green or yellow pepper thinly sliced</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 stick of celery chopped on the diagonal into pieces</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 small carrot thinly sliced</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">A handful of frozen prawns (optional)</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">2 Tablespoons of oyster sauce</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 Tablespoon of soy sauce</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 teaspoon of ground black pepper</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 teaspoon of fish sauce instead of salt</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 teaspoon of MSG (optional)</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 teaspoon of mango chutney instead of 1 tsp of sugar</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">A few dashes of sesame oil</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">2 teaspoons of cornflour dissolved in a glass of water to thicken up the sauce</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">2 Tablespoons of oil</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Method:</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Heat the oil until smoking</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Add the garlic and ginger and fry for a minute</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Add the veg and stir fry until cooked but still crunchy</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Add the black pepper and cook for 1 minute</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Add the rest of the ingredients and cook for a couple of minutes</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Add the prawns if using and cook for a further two minutes</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Stir in the cornflour to thicken the sauce</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Add the cooked noodles and continue to cook until everything is well mixed together and completely cooked through. When I made this I reheated the noodles in the microwave and put them into bowls and then poured the veg and black pepper sauce over them.</span><span class="Apple-style-span" style="color:#FFFFFF;"><u1:p></u1:p></span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;mso-bidi-font-size:12.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">Serve</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;"><span style="font-family:Georgia;"></span> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></p></div><div><span class="Apple-style-span" style="font-family:'MS Shell Dlg', serif;"><span class="Apple-style-span" style=" white-space: pre;font-size:-webkit-xxx-large;"><p class="MsoNormal"><span class="Apple-style-span" style="color:#FFFFFF;"><span class="Apple-style-span" style="font-family:Arial, serif;"></span></span></p><span class="Apple-style-span" style="font-family:Arial, serif;"><p class="MsoNormal"><br /></p></span><p></p></span></span></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-19105312287124764432009-10-27T19:16:00.001+00:002009-10-27T19:19:49.117+00:00Shahi Korma (Kris Dhillon)<div><br /></div><div>Taken from the curry secret by Kris Dhillon (copyright)</div><div>re-printed with permission</div><div><br /></div><div><br /></div><div><div>Shahi Korma</div><div>This is a delicious creamy lamb dish.</div><div>Serves 3-4.</div><div>Preparation and cooking time: 15 minutes.</div><div><br /></div><div><br /></div><div>4 tablespoon vegetable oil</div><div>¾ pint (425ml or three cups) curry sauce</div><div>1 lb (425g) cooked lamb</div><div>2 tablespoon cashew nuts roughly chopped</div><div>1½ teaspoon salt</div><div>¼ teaspoon yellow food colouring</div><div>½ teaspoon garam masala</div><div>1 teaspoon ground cummin</div><div>¼ pint (150ml or one cup) single cream</div><div>2 teaspoon finely chopped green coriander</div><div>Heat the oil in a large, deep frying pan and add to it the curry sauce. Bring to the boil on a high heat.</div><div>Without turning down the heat, put in the lamb, cashew nuts, salt, and food colouring. Stir, and cook for five minutes or so stirring frequently.</div><div>Turn down the heat slightly and cook for a further five minutes. Sir in the garam masala and ground cummin.</div><div>Now stir in the cream and heat gently for 4-5 minutes, stirring all the time.</div><div>Serve sprinkled with green coriander.</div></div><div><br /></div><div><br /></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-5481769301485755992009-10-26T10:11:00.002+00:002009-10-26T10:20:22.075+00:00Kris DhillonI was in contact recently with author Kris Dhillon and am delighted to announce that she has allowed me to put up some of her recipes on the blog.<div>This is where I started my "real" curry experience. For years I had been making curry the Madhur Jaffrey way and although the results were great they never quite tasted like anything I was after. Then I bought "The Curry Secret" by Kris and everything changed in the world of curry making.</div><div>The approach in the book was dead easy, even for a novice like me; and I have been in contact with Kris by email for the last year or so, hounding her with questions on curries and more. I have to say that she has never failed to answer any email I have ever sent her and most times will offer more advice than what I asked for.</div><div>It is like finding the Holy Grail of Indian cooking when talking with Kris, she is so knowledgeable and luckily for me, very willing to share.</div><div><br /></div><div>So I will be putting up some of her recipes soon but I urge you to buy her books if you want a real taste of Indian restaurant cooking, at a fraction of the cost and to be honest...sometimes at twice the flavour of your local.</div><div><br /></div><div><b><span class="Apple-style-span" style="color:#FFFF00;">Check out the Kris Dhillon Link on the right hand side of the blog</span></b>.</div><div><br /></div><div>Thanks Kris</div><div><br /></div><div><br /></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-85326046603584978602009-10-25T15:45:00.005+00:002009-10-25T16:01:59.516+00:00Onion Bhaji<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIcaGu_EHGXh8SLjDl3UP3kLpunUBOfzImozYcTESuZ6vYP_8I8mEa8O8xr3t5E1WUeAwCX7dNqYrcAYuV_qREEmWs6hNSTlk1qc6pho2BxCHyr_E5MHjFU0FSsUgN-MsWoPEGY2Ir24/s1600-h/PA270887.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIcaGu_EHGXh8SLjDl3UP3kLpunUBOfzImozYcTESuZ6vYP_8I8mEa8O8xr3t5E1WUeAwCX7dNqYrcAYuV_qREEmWs6hNSTlk1qc6pho2BxCHyr_E5MHjFU0FSsUgN-MsWoPEGY2Ir24/s320/PA270887.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5396568090240323010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQBPAP4nd8x5hUvMtiqhXTzxNXTdMAtb-c1ygH41qNmeQXkQ-RV_DRJuiAGSMwVDmmkK5-4Jqcg0-w4Z9cyrM0G92S1HNBd3s6udNe7TdESA2kfiZZLe8VhlnloXl4hZYNeiPBZ5RHsY/s1600-h/PA270882.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmQBPAP4nd8x5hUvMtiqhXTzxNXTdMAtb-c1ygH41qNmeQXkQ-RV_DRJuiAGSMwVDmmkK5-4Jqcg0-w4Z9cyrM0G92S1HNBd3s6udNe7TdESA2kfiZZLe8VhlnloXl4hZYNeiPBZ5RHsY/s320/PA270882.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5396567586162394834" /></a><br /><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><b><br /></b></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><b><br /></b></span></span></p><p class="MsoNormal"><span style="font-family:Verdana;font-size:10.0pt;color:black;"><b><br /></b><br /><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;color:#FFFFFF;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;color:#FFFFFF;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;color:#FFFFFF;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;color:#FFFFFF;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;color:#FFFFFF;"><span class="Apple-style-span" style="font-size: -webkit-xxx-large;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;color:#FFFFFF;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><br /></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;color:#FFFFFF;"><span class="Apple-style-span" style="font-size:-webkit-xxx-large;"><br /></span></span></p><p class="MsoNormal"><span style="font-family:Verdana;font-size:10.0pt;color:black;"><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">Here is recipe for Onion Bhajis.</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br /><br /></span><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">You will need:</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></p><p class="MsoNormal"><span class="apple-style-span"><span style="font-family:Verdana;font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1kg of onions, chopped into slices</span></span></span></p><p class="MsoNormal"><span style="font-family:Verdana;font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;"> </span><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">600g of Besan flour</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">2 Tablespoons of finely chopped fresh coriander</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br />1 fresh chili chopped into very small pieces<br /></span><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">2 teaspoons of turmeric powder</span></span><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">2 teaspoons of coriander powder</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="font-family:Verdana;font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 teaspoon of garam masala</span></span></span><span style="font-family:Verdana;font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">1 teaspoon of methi leaves</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="font-family:Verdana;font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 teaspoon of salt</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span class="apple-style-span"><span style="font-family:Verdana;font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 teasppon MSG (optional)</span><span class="Apple-style-span" style="color:#FFFFFF;"><o:p></o:p></span></span></span></p> <span class="apple-style-span"><span style="font-family:Verdana; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-GB;mso-fareast-language:EN-US;mso-bidi-language: AR-SAfont-family:";font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;">1 Tablespoon of mint (from a jar)</span></span></span><span style="font-family:Verdana;mso-fareast-font-family:"Times New Roman"; mso-bidi-Times New Roman";mso-ansi-language:EN-GB; mso-fareast-language:EN-US;mso-bidi-language:AR-SAfont-family:";font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span><span class="apple-style-span"><span class="Apple-style-span" style="color:#FFFFFF;">300ml of water</span></span></span><span style="font-family:Verdana;mso-fareast-font-family:"Times New Roman"; mso-bidi-Times New Roman";mso-ansi-language:EN-GB; mso-fareast-language:EN-US;mso-bidi-language:AR-SAfont-family:";font-size:10.0pt;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /><br /></span> </span><p></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><span class="Apple-style-span" style="color:#FFFFFF;">Makes about 30 bhajis</span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><span class="Apple-style-span" style="color:#FFFFFF;">Mix everything together and let stand for about 30 minutes. Put Tablespoonfuls of the mixture into hot oil, about 180 degrees. Fry about 4 at a time until the bhajis are turning golden. Take out the bhajis and press them flat and put back in the oil until golden brown and cooked through.</span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><span class="Apple-style-span" style="color:#FFFFFF;"><br /></span></span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:Verdana, serif;font-size:100%;"><span class="Apple-style-span" style="font-size:13px;"><br /></span></span></p>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com2tag:blogger.com,1999:blog-9221296306860964208.post-37121987534444126882009-10-24T13:36:00.006+01:002009-10-24T14:37:20.898+01:00Mick's Chicken Chasni<div><br /></div><div><br /></div><div>Another classic from Mick</div><div><br /></div><div><br /></div><div><span style="font-family:Arial; mso-fareast-Times New Roman";mso-ansi-language:EN-GB;mso-fareast-language: EN-US;mso-bidi-language:AR-SAfont-family:";font-size:9.0pt;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></span></div><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzjutLSTaRHO-sw_ybxu10eS4gf_udrDdCift5C0E7qrG4jAK8_h4s-QvoBMa3TC5Tqh8mf2NKbT4jWj51awg' class='b-hbp-video b-uploaded' frameborder='0'></iframe><div><br /></div><div><span class="Apple-style-span" style=" ;font-family:Arial, serif;font-size:-webkit-xxx-large;"><p class="MsoNormal"><span style="font-size:9.0pt;font-family:Arial">Chicken Chasni<br /><br />1 CHEFS SPOONS OF OIL<br />1 TSP GARLIC/GINGER PASTE<br />1 SMALL ONION<br />1 TBL MIX PDR<br />1/2 TSP CHILLI PDR<br />1/2 TSP SALT<br />1 TBL SPOON TOMATO PASTE<br />8-10 PIECES OF CHICKEN<br />2 TBL TOMATO KETCHUP<br />BASE GRAVY 250ML<br />100ML SINGLE CREAM<br />1 TBL MANGO CHUTNEY<br />1 TSP SUGAR<br />1 TBL LEMON JUICE<br />1 TSP MINT SAUCE<br />1/4 RED FOOD COLOURING<br /><br /><br />Just follow the timings on the video,<br />You dont need to be exact,<br />This, as many recipes is quite forgiving timewise,<br /> <br /></span></p></span></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-79833632622357573022009-10-22T19:16:00.004+01:002009-10-26T17:39:12.738+00:00YoghurtI decided to make yoghurt since I eat quite a lot of it.<div>I reckoned that home made has to be better than shop bought as it wont have preservatives and so on in it.</div><div><br /></div><div>It is sitting there now fermenting away.</div><div>I will post the results later.</div><div><br /></div><div><br /></div><div>recipe:</div><div><br /></div><div>1 Litre of shop bought milk</div><div>2 Tablespoons of LIVE yoghurt</div><div><br /></div><div>Heat the milk in the microwave for about 6-7 minutes until it reaches about 45 degrees. Leave to cool a little and add the live starter yoghurt. The reason I used the microwave and not a pot on the stove is that the milk tends to burn on the bottom if not constantly stirred and the microwave eliminates this.</div><div><i>Most people say to bring it to 80 degrees first and then leave to cool until it reaches 40 degrees, but this should be only for unpasteurised milk to kill any harmful bacteria. Shop bought is already germ free so I have skipped the initial boiling part.</i></div><div><i><br /></i></div><div>I put the luke warm milk into a measuring jug and covered it with cling film.</div><div>I heated up a cooler box with boiling water and then put a towel in the bottom of the box.</div><div>I placed the jug in there and covered it with another towel.</div><div><br /></div><div>I will leave it in the cooler (now a heater) box for about 4 hours and then put it in the fridge to set.</div><div><br /></div><div>I am interested to see what happens as it is the first time I have made yoghurt.</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color:#FFFF00;">Ok,so I made 4 attempts at the yoghurt. Each one failed, and I eventually found the problem to be maintaining the heat until the yoghurt set.</span></div><div><span class="Apple-style-span" style="color:#FFFF00;">My final attempt was to make up 1 pint of hot milk, let it cool to 40 degrees and add the tablespoon of live yoghurt and put the milk into a thermos flask. I left it overnight and in the morning...1 pint of yoghurt. The thermos is a great way of holding the heat until the milk turns to yoghurt.</span></div><div><span class="Apple-style-span" style="color:#FFFF00;">I will keep back 1 tablespoon of this yoghurt as the starter for my next batch.</span></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com4tag:blogger.com,1999:blog-9221296306860964208.post-51323031440427160242009-10-18T21:00:00.007+01:002009-10-18T21:31:09.910+01:00Chicken Tikka Pathia VIDEO (the best curry around IMHO)<p><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzicD0fC9Fclz6jS5huVPGlKj9lJl7UQExQ24F8FEB-w5rEQ4MtJE-FzVV84wvedoZvV_uMn1uyKZ3x0HuIvA' class='b-hbp-video b-uploaded' frameborder='0'></iframe></p><p>This is another curry video by Mick. </p><p>To be honest, it is one of the best I have ever tasted.</p><p></p><p></p><p>One chefs spoon of veg oil,</p><p>2 chefs spoons of precooked onion/pepper mix</p><p>1 chefs spoon of watered down tomato paste,</p><p>1 tbsn of mix powder,</p><p>½ teaspoon of salt,</p><p>1 teaspoon of chilli powder,</p><p>1 teaspoon of methi (fenugreek leaves),</p><p>1 tbsn of sugar,</p><p>1 tbsn of mango chutney,</p><p>1 tbsn of lemon juice,</p><p>8 pieces of precooked chicken tikka,</p><p>250 ml of base gravy,</p><p>Fresh coriander,</p><p>Fresh tomato 2 or 3 quarters,</p>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com4tag:blogger.com,1999:blog-9221296306860964208.post-17277846210848051232009-10-17T12:10:00.009+01:002009-10-17T15:02:21.875+01:00Curry Powder<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXkUYvEI5-zJZWDmHdNoIK2eX33oxNTWiblTwFd63jqhhmCJXWqefrwU4GiqwGlsERSSeIp6M6wAbjI57z-EEJyl_tovSiYFQ1i0_eAwXg_JQl2_dqtIs-bOkT1oBevxtiLcNnY3qd5w/s1600-h/PA190868.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMXkUYvEI5-zJZWDmHdNoIK2eX33oxNTWiblTwFd63jqhhmCJXWqefrwU4GiqwGlsERSSeIp6M6wAbjI57z-EEJyl_tovSiYFQ1i0_eAwXg_JQl2_dqtIs-bOkT1oBevxtiLcNnY3qd5w/s320/PA190868.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5393562989127542978" /></a><br /><div><br /></div><div><br /></div><div><br /></div><b>Here's a recipe showing you how to make your own Curry Powder.</b><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>4 Tablespoons of whole coriander seeds</div><div>2 Tablespoons of cumin seeds</div><div>2 Tablespoons of whole peppercorns</div><div>3 Tablespoon of mustard seeds</div><div>10 whole cloves</div><div>6 dried hot chillies, broken up ( add more if you want a Madras style Curry Powder )</div><div>1 Tablespoon of fenugreek seeds</div><div>1 Tablespoon of Turmeric</div><div><br /></div><div>Dry roast all the seeds until they emit a roasted aroma, this will take a few minutes. Be careful not to burn as it will leave a bitter taste in the finished result.</div><div>Use as large and wide a frying pan as you can to distribute the heat better and reduce the chances of the spices burning.</div><div>Leave to cool and then grind in a coffee grinder until you have a fine powder.</div><div>Add the Turmeric and mix well.</div><div><br /></div><div><br /></div><div><i><span class="Apple-style-span" style="color:#FFFF00;">The addition of the following will make a tikka style curry powder:</span></i></div><div><i><span class="Apple-style-span" style="color:#FFFF00;">Paprika</span></i></div><div><i><span class="Apple-style-span" style="color:#FFFF00;">Green Cardamom</span></i></div><div><i><span class="Apple-style-span" style="color:#FFFF00;">Cinnamon</span></i></div><div><span class="Apple-style-span" style="color:#FFFF00;"><i><br /></i></span></div><div><span class="Apple-style-span" style="color:#FFFF00;"><i><br /></i></span></div><div><span class="Apple-style-span" style="color:#FFFF00;"><i><br /></i></span></div><div><span class="Apple-style-span" style="color:#FFFF00;"><i>Remember it will not taste like the stuff you buy in the shop because you have not added Salt, MSG or anti-caking agents, but it will be much better in the end result, and your salt is added to the dish, which you will control.</i></span></div><div><br /></div><div>Store in an air-tight jar.</div><div><br /></div><div><br /></div><div>Better than any you will buy in the store.</div><div><br /></div><div><br /></div><div><br /></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-45451898670457411782009-10-16T19:33:00.014+01:002009-10-18T21:23:57.809+01:00Mick's Chicken Tikka Masala<div style="TEXT-ALIGN: center"><b><i><span class="Apple-style-span" style="color:#ffff00;"></span></i></b> </div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="color:#ffff00;"><b><i><br /></i></b></span></div><div style="TEXT-ALIGN: center"><span class="Apple-style-span" style="font-family:'Segoe UI', serif;font-size:100%;"><span class="Apple-style-span" style="WHITE-SPACE: pre;font-size:12;" ><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dy7d-bCnCPR47pqX6xu3jafpb0-rzP19eCW2lsswsfsTOODnx5e5w61okjiGzhSL09Ulz7x0tOx1WjVatiMqA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br /></span></span></div><br /><br />This recipe is from my mate Mick. I wish it was mine as it is brilliant and all the family just LOVE it. You make the chicken tikka first and then add it to the sauce. Yummmm. I urge you to try this out!!!!!!!!!!!!!<br /><br /><br /><b><span style="mso-fareast-Times: ;font-family:Arial;font-size:9;color:blue;" ><span class="Apple-style-span" style="color:#ffffff;">Chicken Tikka Masala</span><br /></span></b><span style="mso-fareast-Times: ;font-family:Arial;font-size:9;" ><br />1 Portion precooked Chicken Tikka<br />4 Tbsp Coconut powder<br />3 Tbsp sugar<br />250 ml Base Gravy<br />150 ml Single Cream<br />4 Tbsp Masala Paste<br /><br />Masala Paste<br /><br />2 Tbsp Tomato Puree<br />3 Tbsp Pataks tandoori paste<br />2 Tbsp Pataks tikka paste<br />500 ML yogurt (Sainsburys basics is ok)<br />1 teaspoon of mix powder<br />1/2 teaspoon garam masala<br />1/2 teaspoon salt<br />1 teaspoon mint sauce<br />1 teaspoon red food colour.<br />- mix all together<br /><br />Method:<br /><br />Add sugar and coconut to the pan and warm through,<br />Add base gravy, stir,<br />Add masala paste,<br />Add Chicken Tikka,<br />Add Single cream stir again and leave on med/high heat for a few minutes until chicken is heated though and the sauce has reduced,<br />Quick stir and Serve with fresh coriander<br />========================<br /><br />Chicken Tikka<br /><br />Ingredients<br /><br />One kg of chicken breast<br />Cut each breast once lengthways,<br /><br />Marinade<br /><br />One teaspoon of any mild curry powder<br />1/2 teaspoon of garam masala powder<br />Good pinch of salt<br />1 tablespoon of Pataks Tikka Paste (not sauce)<br />1 teaspoon of Pataks Tandoori Paste (not sauce)<br />1/2 teaspoon of mint sauce (in jars)<br />One teaspoon of vegetable oil<br />One teaspoon of chopped fresh coriander<br />1/2 teaspoon of orange food colouring powder<br />1 teaspoon of lemon juice<br />100 ml of plain yoghurt, (Sainsbury basics is good enough)<br /><br />Method<br /><br />Combine all marinade ingredients in a bowl<br />Add chicken and stir in marinade, ensure all chicken is completely coated<br />Cover with clingfilm and refrigerate for 24 hours,<br />Stir once or twice to ensure even distribution of flavours.<br /><br />To Cook<br /><br />Lay out on a baking tray or similar, cook in a hot oven until chicken is cooked through.<br />Once cooked then cut the chicken into chunks across the grain,<br /><br /><br /><br /></span>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0tag:blogger.com,1999:blog-9221296306860964208.post-49829064683668801762009-10-16T18:25:00.003+01:002009-10-16T18:38:17.881+01:00Garam Masala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKskOsxKxEkl3FbF1C_PgN9pMnsFLaqgnbjwIUNf7zIazC3ib-lHyP4LP0UGXTKYnEcnC8I0Bn-qDLaNQuZmY9Rfc3IThXSuaf45rSvwp7cFfg1KDxi4LOUMMR0q6Q6o1zXrxe03651s/s1600-h/PA180861.JPG"><img id="BLOGGER_PHOTO_ID_5393253525117354162" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOKskOsxKxEkl3FbF1C_PgN9pMnsFLaqgnbjwIUNf7zIazC3ib-lHyP4LP0UGXTKYnEcnC8I0Bn-qDLaNQuZmY9Rfc3IThXSuaf45rSvwp7cFfg1KDxi4LOUMMR0q6Q6o1zXrxe03651s/s320/PA180861.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div>Garam Masala Recipe<br /><br />3 cinnamon sticks broken into pieces<br />50 grm green cardamom pods, husked<br /><br /><div>2 Tablespoons of black cardamom pods, husked</div><br /><div>25 grms cloves</div><br /><div>25 grms black peppercorns</div><br /><div>3 dried chillies</div><br /><div>1/4 of a nutmeg grated</div><br /><div>25 grms of cumin seeds</div><br /><div>50 grms of coriander seeds</div><br /><div><br /></div><br /><div><br /></div><br /><div>Place all spices in a dry frying pan and heat on a gentle heat until smoke starts to rise. This will take about 5 minutes. Keep the pan and spices moving all the time so as not to burn the spices.</div><br /><div>Take off the heat and leave to cool.</div><br /><div>Grind all the roasted spices in a coffee grinder until you have a fine powder.</div><br /><div><br /></div><br /><div>Use as required.</div></div>John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com2tag:blogger.com,1999:blog-9221296306860964208.post-64387091241806294992009-10-15T19:43:00.004+01:002009-10-15T19:54:29.525+01:00Indian Take Away style Chicken and Mixed Vegetable Curry1 TBS oil<br />1 tsp fresh garlic<br />2 TBS onion paste<br />1 tsp mix powder<br />1 tsp chilli powder<br />1 Tablespoon of lemon juice<br />2 green chillies halved(remove the seeds to reduce the heat if you wish)<br />8 - 10 pieces of pre cooked Chicken<br />4 mushrooms halved<br />4 TBS pre cooked mixed vegetables ( any mix you want.)<br />1 thumb sized piece of fresh ginger grated or in strips if you prefer<br />2 TBS pre cooked spinach<br />300ml of gravy<br />Fresh coriander<br /><br /><br /><br />Heat the oil on high heat in a large heavy based pan or wok.<br />Add the fresh garlic and fry for 1 minute making sure it does not catch and burn as this will give a bad taste to the dish<br />Add the onion paste ( recipe on the blog) and fry for 2 minutes<br />Add the chilli powder and the mix powder and fry for 30 seconds then add the lemon juice.<br />Add the fresh chillies and mushrooms and fry for 2 minutes<br />Add the chicken and cook out. When re-heated through add the pre cooked veg and the fresh ginger. Cook for two minutes and then add the spinach.<br />Add the gravy and reduce the sauce to your required consistancy.<br />Finally add the fresh coriander and stir in well.<br />Serve.John Byrnehttp://www.blogger.com/profile/12822914273562711916noreply@blogger.com0