Thursday, 9 June 2016

Spatchcock Poussain for One

I've always wanted to try the Spatchcock method for a BBQ'd chicken....and since it was just me I went for a Poussain


Looking good

You can't beat the Franky's Red Hot Wing Sauce
What a sandwich !

Saturday, 28 November 2015

BIR Madras

Oh yes !

I think my cooking education is complete. I have mastered (with the aid of this excellent book) the ability to make a Madras that looks, smells, and tastes the same as the best Indian restaurant.

Now for me that is very significant. I am a curry addict. I swear if I had to only eat one type of cuisine for the rest of my life - it would have to be Indian. I do love to cook Indian from scratch, as other entries in this blog testify....but they are never the same as what you get from a good Cuzza. I know they are different, I know it's not traditional, but hey - I also know that I love them. Properly love them. I travel for work a lot, and sitting down in a small cuzza of an evening....just me, a Madras, a couple of pints and my Kindle, and I am a very very happy man.

Now - I can be that happy at home. we go. As we all know it's about the Curry Gravy.....

Which is a long slow cook of about 12 vegetables and spices - the bulk coming from onions

Which is then blended to a smooth paste

And the interesting bit - you double it with water...and then simmer for 1+'s amazing - it transforms it from something quite bland to a perfect gravy. You know it's ready when you get the red oil floating on the top.

Since is was a Madras....I also made the recommended tomato puree base...with the addition of Tandoori Masala and Ground Ginger

I also precooked (steamed) the chicken

So there we go - a mis-en-place for a Cuzza restaurant.

A quick fry of the base tomato sauce, garlic and ginger and some cumin, salt, chilli and curry powder.

Added the pre-cooked chicken and pots

And then you add teh gravy - and wow.....a perfect Madras. There she was amazing....perfect...superb....

And - plenty of gravy for the freezer for the next one (which won't be long!)

Saturday, 17 January 2015

Beer Battered Cod

Any meal that starts with a bottle of rebellion has got to be good eh?

And so the beer batter is made

Served with chip, home-made ketchup and...

My own pickles. Lovely.

Saturday, 10 January 2015

Goan spicy rice, chickpeas, mango, grilled aubergine, shredded chicken, crispy shallots and shaved coconut

An interesting little number from the Food and Travel magazine I've subscribed to.

Nicely spiced and then shredded chicken

Check out the shallots and coconut - gonna be good

Love a chickpea

Excellent - fresh and tasty

Sunday, 30 November 2014

Sunday, 23 November 2014

Vension Stew

This was lovely - but I have a strong suspicion that it brought on a bout of gout !!

I certain had a bout and if you believe Google then game can trigger it. Bugger me it hurt !

A decent marinade

and a nice brown off


Saturday, 22 November 2014

Singapore Noodles

So for this one I tried to go as authentic as possible....I even made my own Chinese BBQ pork beforehand

Which was fantastic

The secret to a great Singapore Noodles...curry powder

Oh - and a small omlette

Pretty damn perfect