stquinto Posted June 28, 2021 Share Posted June 28, 2021 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. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 28, 2021 Author Share Posted June 28, 2021 I totally agree, Moroccan food is excellent but I can do without the Mutton, nice lamb/veal/steak but the vegies, spices add to the whole experience. Cheers. 1 Link to comment Share on other sites More sharing options...
stquinto Posted June 28, 2021 Share Posted June 28, 2021 End result. If I could get a decent Oz Shiraz that”d do fine too 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted June 28, 2021 Author Share Posted June 28, 2021 Nice 1 Link to comment Share on other sites More sharing options...
ben 10 Posted July 2, 2021 Share Posted July 2, 2021 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. 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 2, 2021 Author Share Posted July 2, 2021 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 ? Link to comment Share on other sites More sharing options...
ben 10 Posted July 2, 2021 Share Posted July 2, 2021 1 minute ago, CLASSIC said: What cut of meat are you using Topside today 2 Link to comment Share on other sites More sharing options...
Pale Man Posted July 2, 2021 Share Posted July 2, 2021 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. I'm a sucker for a good Vindy. I always pay the next day but thems the breaks. Awesome looking recipe Blobby. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted July 3, 2021 Share Posted July 3, 2021 Looks tasty Blob. Thanks for sharing this mate. 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 5, 2021 Share Posted July 5, 2021 Looks like a barbie tonight 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 5, 2021 Share Posted July 5, 2021 This was yesterday 4 Link to comment Share on other sites More sharing options...
Malter White Posted July 6, 2021 Share Posted July 6, 2021 6 hours ago, stquinto said: This was yesterday 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. 1 2 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 6, 2021 Author Share Posted July 6, 2021 19 minutes ago, MUZZY said: This was yesterday Yeah, I was going to say where are the Chips ? Looks very nice though. 1 1 Link to comment Share on other sites More sharing options...
Malter White Posted July 6, 2021 Share Posted July 6, 2021 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. 5 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 6, 2021 Author Share Posted July 6, 2021 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 !! 4 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 6, 2021 Author Share Posted July 6, 2021 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 5 Link to comment Share on other sites More sharing options...
stquinto Posted July 6, 2021 Share Posted July 6, 2021 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 outstanding looking crackling there Phil, mine is always a bit hit and miss... 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 6, 2021 Share Posted July 6, 2021 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 1 Link to comment Share on other sites More sharing options...
stquinto Posted July 6, 2021 Share Posted July 6, 2021 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 2 Link to comment Share on other sites More sharing options...
Malter White Posted July 6, 2021 Share Posted July 6, 2021 1 hour ago, stquinto said: what with my body being a temple and all that I wouldn't want to overdo the carbs Dave, my body is two temples. Hey, hey, hey! 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 6, 2021 Author Share Posted July 6, 2021 11 hours ago, stquinto said: outstanding looking crackling there Phil, mine is always a bit hit and miss... Cheers @stquinto it was really good, I just rubbed in minimum Olive Oil & loads of Sea Salt. 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 9, 2021 Author Share Posted July 9, 2021 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 1 Link to comment Share on other sites More sharing options...
kmar92 Posted July 9, 2021 Share Posted July 9, 2021 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 Looks very appetizing! 1 Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 9, 2021 Author Share Posted July 9, 2021 3 minutes ago, kmar92 said: Looks very appetizing! Cheers, the taste was 1/2 an hour ago & my throat, lips are still numb but that's easy to fix - a little liquid irrigation should do it. Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 9, 2021 Author Share Posted July 9, 2021 Part 2 of the Curried Chicken - Nice, Hot too 3 Link to comment Share on other sites More sharing options...
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