What did you cook/eat today (December 2017)?

Status
Not open for further replies.
IMG_2008.JPG

Confit duck leg.
 
The remaining aloo ghobi with tandoori chicken, egg and roti (my wife found rotis in the freezer which I missed).

6 s.jpg


That chicken had been previously frozen in the marinade and was still quite juicy after it's 15 minute spell in the halogen oven (250 degC).
 
Elawin said:
I've been eating stuff I made a few weeks ago and put in the freezer these last few days, but Tuesday night I did cook spicy chickpeas with spring greens and steamed rice

View attachment 12336

and Wednesday night I had eggs molee with rice and lambs lettuce

View attachment 12337
Click to expand...

Those look like giant chickpeas. - or is it just the plate size? The egg molee looks delicious. Have you posted a recipe for it before?
 
We had a British curry with coconut milk, shredded chicken, chicken broth, ginger, black garlic, red bell pepper, onion, and green peas, over jasmine rice. Definitely not a pretty picture, but it was good, though required aggressive S and P, at least for us. Craig kept commenting there was no spice heat, and I kept reminding him it was a British curry, not Indian. We had tried black garlic in another dish a while back and I had forgotten how good it smelled until I opened the jar. Definitely something we need to use more often. Can't really describe it other than umami, earthy, sweetish, mushroomy, just a good smell and taste. It also had a couple of Tbsp of a sweet, thick soy sauce in it.
 
medtran49 said:
British curry with coconut milk,
Click to expand...
Fascinated by this. Why is it called a British curry? Here we eat curries spicy and not using coconut milk unless its Thai style. Many of us (me included) also also like curries to be very hot: vindaloo or phal strength for me!
 
Last edited:
morning glory said:
Fascinated by this. Why is it called a British curry? Here we eat curries spicy and not using coconut milk unless its Thai style. Many of us (me included) also also like curries to be very hot: vindaloo or phal strength for me!
Click to expand...

I have heard of BIR (British Indian Restaurant) curry but it's the first time for me to hear British Thai Curry. Maybe I've been away too long. Of course it could be Sri Lankan curry - they use a lot of coconut milk/cream in their curries.
 
morning glory said:
Fascinated by this. Why is it called a British curry? Here we eat curries spicy and not using coconut milk unless its Thai style. Many of us (me included) also also like curries to be very hot: vindaloo or phal strength for me!
Click to expand...

Yorky said:
I have heard of BIR (British Indian Restaurant) curry but it's the first time for me to hear British Thai Curry. Maybe I've been away too long. Of course it could be Sri Lankan curry - they use a lot of coconut milk/cream in their curries.
Click to expand...

My thoughts too. British curry, eh? The recipe is certainly not Birmingham balti, and many English people do like a hot curry (As @morning glory said). Possibly similar to some tikka masala recipes that use coconut cream/milk instead of cream and is mild (I've never cooked nor eaten one). My home made curries tend to be authentic-ish Pakistani recipes as a friend taught me to cook Pakistani cuisine. Eating out (well, when in London) I love Keralan cuisine. Maybe I should teach myself that!

Back to the thread: today I had scrambled eggs on toast for lunch.
 
The guy who came up with and wrote the recipe is British and the only British curry recipes I've ever seen or eaten for that matter (very few admittedly as we tend toward Thai for the most part) are very, very mild compared to the other country's curries we have tried, so I was generalizing I guess. Learn something new every day.
 
medtran49 said:
The guy who came up with and wrote the recipe is British and the only British curry recipes I've ever seen or eaten for that matter (very few admittedly as we tend toward Thai for the most part) are very, very mild compared to the other country's curries we have tried, so I was generalizing I guess. Learn something new every day.
Click to expand...

Interesting. What is the name of the chef?

Sorry to bombard you with questions but I do find it interesting.
 
medtran49 said:
We had a British curry with coconut milk, shredded chicken, chicken broth, ginger, black garlic, red bell pepper, onion, and green peas, over jasmine rice. Definitely not a pretty picture, but it was good, though required aggressive S and P, at least for us. Craig kept commenting there was no spice heat, and I kept reminding him it was a British curry, not Indian. We had tried black garlic in another dish a while back and I had forgotten how good it smelled until I opened the jar. Definitely something we need to use more often. Can't really describe it other than umami, earthy, sweetish, mushroomy, just a good smell and taste. It also had a couple of Tbsp of a sweet, thick soy sauce in it.
Click to expand...
Strange, because British curries are usually hot and spicy with lots of chilli.

@morning glory and @Herbie Most of my curries are pretty authentic Indian or Pakistani, and are usually hot with or without coconut milk. The eggs molee got its heat from the green chillies (which were almost raw) and the chilli powder I used.
 
Last edited:
Status
Not open for further replies.
Back
Top Bottom