Re: OT: Number of total Posts on site.
 

please post the recipe.

I will give you my Hot Sauce one.

My dream life is Chef.

If I could afford to become one I would.

I am always cooking and looking for new ideas.

Re: OT: Number of total Posts on site.
 

TS, no worries, do you want the chutney recipies or the curry recipy or both? I will get Mrs GT to dig them up and e-mail you them to you tonight

do you mean Chef as in out of south park?

Re: OT: Number of total Posts on site.
 

Tesco, actually, as a Canadian I presume you can get some excellent wild salmon, if so, I have a great recipy for thai style salmon in filo pastry

Re: OT: Number of total Posts on site.
 

Now if you guys have a good Chili recipe we can talk.

My wife and I are on a definite hot food kick right now http://forum.shrapnelgames.com/images/icons/icon12.gif .

Re: OT: Number of total Posts on site.
 

Richard, unfortunately I am not sure my chili recipy would cut the mustard (I left it on the halogen too long Last time I made it - the cats did prefer the end result to their usual cat crisps) but I can do you a fierce Thai Red Curry receipy or a Spaghetti Puttanesca (Tart's spaghetti) which if not hot, will at least reach the parts other pastas wouldn't

Re: OT: Number of total Posts on site.
 

I'd love to see the curry recipe.

I do a wicked chili, but it is more an "add as you go" type thing, no set recipe. I can give you the components I use and you can work it to taste. It also depends (as everything) on the quality of the incredients. I use the same steak you would use for a good beef stew in my chili, I just cut it a bit smaller. Cumin and habanero are good spices to use.

Haven't really made this since I started dating a vegetarian, though she makes a good veggie chili (hard to believe that's possible).

Our IS department recently had a chili-cookoff, but it was at the central office so no entry from me http://forum.shrapnelgames.com/images/icons/icon12.gif They did post two of the wining recipes at Recipes

[ 21 January 2002: Message edited by: Val ]</p>

Re: OT: Number of total Posts on site.
 

Hey, I got the day off, and I'm making spagetti, send me the recipe, also I love Chili, you guys are making my mouth drool,

just some ideas mac http://forum.shrapnelgames.com/images/icons/icon10.gif

Re: OT: Number of total Posts on site.
 

OK, curry recipy first, I will try and do the slaggy spag tomorrow

CURRY - STAGE 1

combine the following in a bowl

2 tbs of each of fennel seeds, cumin seeds, coriander seeds with 1/2 tsp of each of fenugreek seeds and black peppercorns. Add 1 clove, 1/2 a cinnamon stick and 2 cardamon pods - add salt and freshly ground black pepper to taste.

Lightly toast all of the above in a pan over a gentle heat before pounding or crushing into a fine powder.

CURRY - STAGE 2

Chop the following ingredients roughly:

5cm of fresh ginger (peeled), 2 tennis ball sized red onions (peeled), 10 cloves of garlic (peeled), 2-3 fresh red chillies (with seeds) and 1 bunch of fresh coriander.

Add this to the spice mix from stage 1 and puree this in a food processor until it is a glutinous sort of paste.

This is your curry paste. Dont tasteit - it tastes like a tramp's underwear at this stage.

Preheat your oven to 170 degrees C/325 degrees F.

CURRY STAGE 3

In a large casserole pan, fry the curry paste mixture in 2 tbs of butter unrtil it goes golden, stirring regularily - add 2 x 400g tins of chopped tomatoes and 300 ml stock or water. Bring to the boil, cover with kitchen foil and place in the oven for 1 1/2 hours to intensify the flavours;. Remove the foil and continue to simmer on the stove until this thickens.

This is your basic curry sauce.

CURRY STAGE 4

This recipy is for lamb for whiich I reckon you would need 1.5kg leg of lamb diced to feed 8 hungry people or 1 fat growltigger, fry the lamb in a pan with a little olive oil until golden, then add it to the curry sauce and simmer for about 1 hour or until tender.

You can do this with diced chicken, prawns, paneer, vegatables or whatever you want.

The final stage, just before you serve it, is to mix in 285ml good natural yoghurt (dont cook it - it will curdle) and sprinkle on a handle of chopped mint and coriander - season to taste and add a good squeeze of lime juice

serve with naan bread, steamed basmati rice and lots of ice cold belgian beer.

You can add all the chilli you want to the spice mix if you like this well hot - if you do this - just dont forget to put some toilet paper in the fridge

Re: OT: Number of total Posts on site.
 

I will have the hot sauce posted by friday.

As for Chilli ??

Meat or vegi.

Always remember that to control the heat factor seperate the peppers into 2 piles.

Pile 1 pepper
Pile 2 seeds and stems

The seeds and stems are added afterwards to a dish a little bit at a time until the desired amount of heat is achieved.

And always try to use fresh over dried or canned.

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TS, meat chili, oh is my mouth watering, I'm going to record the recipes and try them out when I get a chance or give to Mrs Mac and let her try.

Tks for Curry Recipe Growltigga

just some ideas mac