Foodbox (Food & Recipes)

~~Cuthbert~~ · 02-28-2014, 07:36 AM

Doing this later, Chicken Pathia, need to start with the base sauce:

Quote:

Ubiquitous Curry Base Sauce

This recipe makes enough for base sauce for three curries – make it ahead and freeze each portion in a ziptop bag for a quick, easy start to a great curry.

4 large onions
1/3 cup canola oil
4 tablespoons crushed garlic
4 tablespoons crushed fresh ginger
1 tablespoon ground coriander
2 tablespoons ground paprika
2 teaspoons turmeric
1 (28 ounce) can plum tomatoes (whole or diced)
3-4 cups water
2 teaspoons salt

All goes in a blender, I used to fry the onions after chopping but an Indian friend gave me this tip, it is spot on.

Then just divide into three equal sized portions. Use within 8-10 days, or freeze.

The Chicken Pathia:

Quote:

Butter ghee
1 medium onion, chopped small
1/2 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon salt (to taste)
1-2 teaspoons chilli powder
1 large bunch fresh cilantro, coarsely chopped (coriander)
2 tablespoons white wine vinegar
2 tablespoons sugar
1/4 teaspoon red colouring
Approx. 1/3 recipe Ubiquitous Curry Base Sauce
2 boneless skinless chicken breasts (1 pound total), cut into 1 inch pieces
Chicken stock concentrate or cube (enough for 1 cup)

Heat the butter ghee until melted over medium heat. Add cumin, ground coriander, garlic, ginger, and onion. Cook while stirring until onions are wilted.

Add “Base Sauce,” chicken stock concentrate, cinnamon, vinegar, sugar and red coloring. Stir to mix. Add salt to taste, and chilli powder to get the spice level you want.

Add the chicken and simmer for about 10 minutes.

Add a large handful of the cilantro to the pot and mix it in. Simmer for another 20 minutes.

Add another small handful of cilantro a few minutes before serving.

Serve with rice (plain Basmati or Pulao Rice) and flat-bread or tortillas.

~~Cuthbert~~ · 03-14-2014, 08:49 PM

Pork Vindaloo today:

Quote:

Ingredients:

4 tablespoons white vinegar
1 tablespoon malt vinegar
1 & ¾ lbs pork
4 tablespoons vegetable oil
2 onions finely sliced
10 garlic cloves
5cm ginger
3 ripe tomatoes
1 teaspoon red chilli powder
4 green chillies chopped
1 teaspoon salt
1 cup water
1 teaspoon brown sugar

For the marsalla.
Seeds from 6 cardamom pods
1 teaspoon black peppercorns
4 dried chillies
6 cloves
2 inch piece of cinnamon
1 teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fenugreek seeds
½ teaspoon ground turmeric

Method:

Make the marsalla – grind all ingredients together. Mix spices with vinegars and then add pork. Mix till coated. Marinade for 3 hours.
Heat oil in heavy based pan and add onions. Fry over low heat until golden brown.
Add ginger; garlic; toms; chilli powder and green chillies and stir well. Increase heat. Add pork leaving any marinade behind in the bowl. Stir fry for 8 – 12 mins till browned all over. Add salt; water and any left over marinade. Reduce heat and slowly bring to boil. Stir in brown sugar. Cover with tight lid. Simmer for 45 mins – 1 hour stirring occasionally or until tender. Taste and adjust seasoning – enjoy!!!!!

Pretty simple will try & remember to post a pic, gonna make my own naans as well this time I think.

anticipation · 03-14-2014, 11:16 PM

Quote:

Originally Posted by Christian Benteke

Doing this later, Chicken Pathia, need to start with the base sauce:

All goes in a blender, I used to fry the onions after chopping but an Indian friend gave me this tip, it is spot on.

Then just divide into three equal sized portions. Use within 8-10 days, or freeze.

The Chicken Pathia:

why in the **** would you add red food coloring???

RoxyRollah · 03-14-2014, 11:18 PM

he has a point Chris..... So?

~~Cuthbert~~ · 03-15-2014, 02:26 AM

Quote:

Originally Posted by anticipation

why in the **** would you add red food coloring???

That's what the recipe was on the Jamie Oliver forum.

The base sauce is orange, the pathia is more red.

Quote:

Originally Posted by RoxyRollah

he has a point Chris..... So?

I'm a bit

tbh. Why shouldn't I have?

**** it, give it to me straight -- how long have I got left

?

~~Cuthbert~~ · 03-23-2014, 01:53 PM

Has anyone here ever made pizza fries? I saw it on the internet

Edit: sorry about the size (not often I get to say that :woah: ) - http://www.sweetiefry.com/uploads/2/...49389_orig.jpg

I'm gonna have a crack at a recipe. Paprika, garlic powder, onion powder & chilli powder the potatoes then deep fry? Not sure about toppings, mix of cheddar and mozzarella probably.

Did another pork vindaloo on Friday.

http://oi61.tinypic.com/4vpnd3.jpg

Top curry.

~~Cuthbert~~ · 03-23-2014, 02:03 PM

Quote:

Originally Posted by Paul Smeenus

**** sake just did a lol at this

.

RoxyRollah · 03-23-2014, 02:24 PM

Quote:

Originally Posted by Christian Benteke

Has anyone here ever made pizza fries? I saw it on the internet

Edit: sorry about the size (not often I get to say that :woah: ) - http://www.sweetiefry.com/uploads/2/...49389_orig.jpg

I'm gonna have a crack at a recipe. Paprika, garlic powder, onion powder & chilli powder the potatoes then deep fry? Not sure about toppings, mix of cheddar and mozzarella probably.

Did another pork vindaloo on Friday.

http://oi61.tinypic.com/4vpnd3.jpg

Top curry.

Make them the same way you would chili cheese fries...

Mandolin your potatoes, or steak fry em out whatever... Get your grease boiling, drop them in...Heat your oven, lay your frys on a baking sheet, sauce, cheese topping, defibrillator......

GuD · 04-18-2014, 08:14 PM

WD's Mimosa on the go-sa.

You need:

OJ
Bottle of champagne or bubbly wine.
Optional: Berries or some ****.
Optional: Brown bag.

Step 1: Chug... oh... idk... about 1/3 of the wine.
Step 2: Fill the remainder of the bottle with OJ.
Optional Steps: Stuff some berries in that **** and get posh. Wrap it in a brown bag because cops are bastards.
Step 3: Chug the rest of the bottle.

I find this works really well with two bottles of wine/champange. (you just repeat the steps from the first bottle). DOUBLE FIST THAT ****. Also an option, just chug the wine and skip the other steps. Save the OJ for the morning after.

~~Cuthbert~~ · 09-21-2014, 07:55 PM

Anyone cooked anything decent recently?

Did a chicken bhuna yesterday, top notch. I made some cawl as well last week, and an Italian sausage casserole which was quality.

Autumn is perfect for soups, curries and stews.

04-18-2014, 08:14 PM	#579 (permalink)
GuD Dude... What? Join Date: Oct 2013 Posts: 1,322	WD's Mimosa on the go-sa. You need: OJ Bottle of champagne or bubbly wine. Optional: Berries or some **. Optional: Brown bag. Step 1: Chug... oh... idk... about 1/3 of the wine. Step 2: Fill the remainder of the bottle with OJ. Optional Steps: Stuff some berries in that and get posh. Wrap it in a brown bag because cops are bastards. Step 3: Chug the rest of the bottle. I find this works really well with two bottles of wine/champange. (you just repeat the steps from the first bottle). DOUBLE FIST THAT *. Also an option, just chug the wine and skip the other steps. Save the OJ for the morning after. __________________ I spit bullets in my feet Every time I speak So I write instead And still people want me dead ~msc Last edited by GuD; 04-19-2014 at 12:14 AM.*

03-23-2014, 01:53 PM	#576 (permalink)
~~Cuthbert~~ Account Disabled Join Date: Nov 2012 Location: The Black Country Posts: 8,827	Has anyone here ever made pizza fries? I saw it on the internet Edit: sorry about the size (not often I get to say that :woah: ) - http://www.sweetiefry.com/uploads/2/...49389_orig.jpg I'm gonna have a crack at a recipe. Paprika, garlic powder, onion powder & chilli powder the potatoes then deep fry? Not sure about toppings, mix of cheddar and mozzarella probably. Did another pork vindaloo on Friday. http://oi61.tinypic.com/4vpnd3.jpg Top curry.

09-21-2014, 07:55 PM	#580 (permalink)
~~Cuthbert~~ Account Disabled Join Date: Nov 2012 Location: The Black Country Posts: 8,827	Anyone cooked anything decent recently? Did a chicken bhuna yesterday, top notch. I made some cawl as well last week, and an Italian sausage casserole which was quality. Autumn is perfect for soups, curries and stews.