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Classic Brewing Co

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Looks good Phil ! I've not got a tagine, but I cook the cous cous in a steamer, with the veg below. I steam it twice (over a half full pan of chicken stock) for 30 minutes each time, and fluff it up by hand in between. Then a final run with the veg in it. I do the meat seperately: some North Africans throw mutton in with it, but I find it far too strong, smells like wooly jumpers 🤭

Tagines are good though: I like the chicken with preserved lemons and olives version.

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Here is my vindaloo, not from a book. 

My Vindaloo.

2 dried chillies
1 1/2 tsp cumin seed
1 tsp peppercorns
1 tsp green cardamon
2 black cardamon - these are great
1 cinnamon stick
1 tsp mustard seed - I have used both black and yellow
1 tbl coriander seed
1 tsp fenugreek seed
5 cloves
1 whole star anise - optional but really good

dry fry that lot, add the fenugreek late as it can burn.
cool, grind

1 tsp turmeric
1 tbl kashmiri chilli powder

fry in oil / ghee / butter / mustard seed oil
2 large onions - until brown, really brown but not burnt
stem of curry leaves - they pop n crackle
1 inch ginger
1 head garlic
chillies - I use 2 x naga's which makes this very hot
curry powder (that you made above)

500 / 800 grams pork / goat / chicken / beef added next.
brown.

can also add potato and carrot now if you want 

1/3 cup malt vinegar - or vinegar of choice, probably not balsamic though
1 tin of tomatoes.
Cook until cooked.

eat.

oh, salt to taste too.

 

PXL_20210702_040741484.thumb.jpg.c3da12d27f0acb710395a00ff2ceab61.jpg

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44 minutes ago, Green Blob said:

Here is my vindaloo, not from a book. 

Awesome BG, that's a really good recipe, I do similar but you have all of the authentic spices & ingredients covered. I have done baby goat legs in both Vindaloo & Tandoori, ended up tender as.

What cut of meat are you using or are you doing the lot/combination ?

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4 hours ago, Green Blob said:

Here is my vindaloo, not from a book. 

My Vindaloo.

2 dried chillies
1 1/2 tsp cumin seed
1 tsp peppercorns
1 tsp green cardamon
2 black cardamon - these are great
1 cinnamon stick
1 tsp mustard seed - I have used both black and yellow
1 tbl coriander seed
1 tsp fenugreek seed
5 cloves
1 whole star anise - optional but really good

dry fry that lot, add the fenugreek late as it can burn.
cool, grind

1 tsp turmeric
1 tbl kashmiri chilli powder

fry in oil / ghee / butter / mustard seed oil
2 large onions - until brown, really brown but not burnt
stem of curry leaves - they pop n crackle
1 inch ginger
1 head garlic
chillies - I use 2 x naga's which makes this very hot
curry powder (that you made above)

500 / 800 grams pork / goat / chicken / beef added next.
brown.

can also add potato and carrot now if you want 

1/3 cup malt vinegar - or vinegar of choice, probably not balsamic though
1 tin of tomatoes.
Cook until cooked.

eat.

oh, salt to taste too.

 

PXL_20210702_040741484.thumb.jpg.c3da12d27f0acb710395a00ff2ceab61.jpg

 

I'm a sucker for a good Vindy. I always pay the next day but thems the breaks. Awesome looking recipe Blobby.

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And while Dave is posting photos of gourmet seafood dishes, Muzzy just made a pot of tuna mornay. Haha.
Good old, winter comfort food. To keep things simple I don't even bake mine. It's basically just like mac and cheese but with fish and corn. It's not much to look at but it does taste OK.

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2 minutes ago, MUZZY said:

And while Dave is posting photos of gourmet seafood dishes, Muzzy just made a pot of tuna mornay. Haha.
Good old, winter comfort food. To keep things simple I don't even bake mine. It's basically just like mac and cheese but with fish and corn. It's not much to look at but it does taste OK.

Yum, Tuna Mornay or Shepherd's/Cottage Pie, all that sort of thing, just like Mum used to make !! 😊

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8 hours ago, CLASSIC said:

Last night I did a roast pork, the photo shows the final stages of cooking, the crackling was spot on. I also did duck fat roast potatoes & steamed veg/greens & of course 🍷

20210704_185656.jpg

outstanding looking crackling there Phil, mine is always a bit hit and miss...

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9 hours ago, MUZZY said:

And while Dave is posting photos of gourmet seafood dishes, Muzzy just made a pot of tuna mornay. Haha.
Good old, winter comfort food. To keep things simple I don't even bake mine. It's basically just like mac and cheese but with fish and corn. It's not much to look at but it does taste OK.

Nothing wrong with that Muzz 😉 

Back to Shepherd's Pie for me in a bit, make the most of being near the sea for now

 

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9 hours ago, MUZZY said:

OMG! That almost made me throw up, Dave. Please leave the mask on next time. 😷🤣🤣
Just kidding, mate. All that fish and not a chip in sight. Beeeyooootiful.

Don't worry Muzz, next time I'll put a brown paper bag on 🤣

And I'll up my game next time with some chips. I already had a load of pasta, what with my body being a temple and all that I wouldn't want to overdo the carbs 😂😇

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Tonight is Curried Chicken ( Hot 🌶️ ) I just sneaked a taste & then thought Jeez !! 🥵  I had a sip of my ROTM AUS PALE & it immediately soothed the pain.

I don't normally drink beer with a meal ( apart from say a Pizza ) but this stuff you could as the hops seem to blend with the heat of the dish.

I will be doing rice & Naan Bread but I imagine by then I will be having a 🍷 or seventeen.

Bon Appetit Brewers

20210709_172512.jpg

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9 minutes ago, CLASSIC said:

Tonight is Curried Chicken ( Hot 🌶️ ) I just sneaked a taste & then thought Jeez !! 🥵  I had a sip of my ROTM AUS PALE & it immediately soothed the pain.

I don't normally drink beer with a meal ( apart from say a Pizza ) but this stuff you could as the hops seem to blend with the heat of the dish.

I will be doing rice & Naan Bread but I imagine by then I will be having a 🍷 or seventeen.

Bon Appetit Brewers

20210709_172512.jpg

Looks very appetizing!

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