Paid Members Gus Mears Posted October 27, 2019 Paid Members Posted October 27, 2019 (edited) I've gained enough confidence doing Indian food from scratch that I can make it up as I go largely now and this was the definitely the best tasting yet. Spending a Saturday afternoon toasting and milling spices and cooking this stuff is very therapeutic. Chicken thighs marinated in yoghurt, lemon and mixed spices, slow cooked and then crisped.I did a vindaloo for myself, uppped the amount of cloves and white wine vinegar in it and it was excellent. Also did something approaching a Korma for my girlfriend, but added a lot of smoked paprika to give it more flavour without overt heat. Wish this sort of thing was a bit kinder when being photographed. Edited October 27, 2019 by Gus Mears Quote
Paid Members Carbomb Posted October 27, 2019 Paid Members Posted October 27, 2019 Amazing. Good work on the chicken. I've never been able to get the same effect from a fan oven that you get from a tandoor without having to use pre-made tandoori paste. Quote
Paid Members Gus Mears Posted October 27, 2019 Paid Members Posted October 27, 2019 (edited) 14 minutes ago, Carbomb said: Amazing. Good work on the chicken. I've never been able to get the same effect from a fan oven that you get from a tandoor without having to use pre-made tandoori paste. This definitely tasted different from tandoori but, as you say, it's hard to replicate the taste with a conventional oven. 24 hour marinade, sous vide and blasting them on 220 until crisp is still pretty nice. The left over cooked marinade and chicken juices made a cracking dip for paddadpoms too! Edited October 27, 2019 by Gus Mears Quote
Awards Moderator Onyx2 Posted October 27, 2019 Awards Moderator Posted October 27, 2019 9 hours ago, Carbomb said: Amazing. Good work on the chicken. I've never been able to get the same effect from a fan oven that you get from a tandoor without having to use pre-made tandoori paste. Tom Kerridge has a brilliant technique: slow roasting (say 120c oven) until cooked through, then finishing with a blowtorch to char the surface. Quote
Paid Members Carbomb Posted October 28, 2019 Paid Members Posted October 28, 2019 12 hours ago, Onyx2 said: Tom Kerridge has a brilliant technique: slow roasting (say 120c oven) until cooked through, then finishing with a blowtorch to char the surface. Much as I love food, I'm not sure I'm committed enough to invest in a blowtorch yet. Apart from Mauritian creme brulée and the tip you've just given me there, not sure I'd get much use out of it. Quote
Awards Moderator Onyx2 Posted October 28, 2019 Awards Moderator Posted October 28, 2019 It's invaluable to the sous vider, as you get quick caramelsation without overcooking it. I use one very similar to this: https://www.amazon.co.uk/dp/B076617MQS/ref=cm_sw_r_cp_apa_i_4fSTDbVYSQHEC Quote
Paid Members gmoney Posted October 28, 2019 Paid Members Posted October 28, 2019 You can light cigars with them as well, if you want to bring down the cost per use. Quote
Paid Members chokeout Posted October 28, 2019 Paid Members Posted October 28, 2019 (edited) Lads! I made a pie! A proper pie with a base...it's not a pie without a base. Chicken, white wine and thyme. It ain't pretty but it was pure comfort food Edited October 28, 2019 by chokeout Quote
Paid Members Lion_of_the_Midlands Posted October 28, 2019 Paid Members Posted October 28, 2019 1 hour ago, gmoney said: You can light cigars with them as well, if you want to bring down the cost per use. I use mine to burn the servants if they dont shine my shoes properly. Quote
Paid Members tiger_rick Posted November 1, 2019 Paid Members Posted November 1, 2019 Did Quesadillas for the kids last night. Amazingly simple yet really delicious. We did a "Pizza" version with two cheeses and smoked sausage. Only real issue was fiting it in our pan. I'll get small tortillas next time! Quote
Divorced Dad Posted November 1, 2019 Posted November 1, 2019 (edited) I had a go at making bread for the first time the other day. Edited November 1, 2019 by Divorced Dad Picture wouldn't embed properly. Quote
Paid Members tiger_rick Posted November 28, 2019 Paid Members Posted November 28, 2019 Made these at the weekend. Dunno if you call them Crownies or Brookies but half brownie, half cookie. normally tray baked but I went for individuals. Did peppers stuffed with chili and cheese at the weekend and made my first "Halloumi fries" to go alongside. So good! Finally, a couple of leftover lunches for the gods. This one is from last week. Leftover taco mince with jacket spud, avocado, cheese and salsa. This one was yesterday and today. Leftover chili used to make "low carb tacos" with lettuce, cheese and avocado. Pic before the addition of sour cream! Quote
Paid Members I Bent My Wookie Posted November 28, 2019 Paid Members Posted November 28, 2019 This is why we needed the UKFF back. Fuck that wrestling lark. Quote
Paid Members Thunderplex Posted November 28, 2019 Paid Members Posted November 28, 2019 Alls excellent, but those cookie/brownie mutants just look awesome. Quote
Paid Members tiger_rick Posted November 29, 2019 Paid Members Posted November 29, 2019 Forgot one (forgot how long the forum was down!) - I made custard creams Quote
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