Sushi today. Leftovers from last night’s cravings.
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Do you have cast iron? I prefer steak cooked over an open flame, but if I’m cooking it in a pan its cast iron as it gets a much better sear.
Buddha Bowls for us tonight. With avocado , radish , cucumber , carrots , edamame beans and tartare d’algue. (Marinated seaweed)
Basic teenagers meal tonight…jacket potato, cheese,ham n beans…mester wilkored08 has steak n onion gravy…
Yes. Have a grill outside but it was humping down. New pan for Christmas, thought I’d give it a whirl.
Where’s the gravy ?
I only had 10% MF cream (not heavy cream) so it was a bit watery. taste was there.
The gravy comes more from the puree of pan fried onions and tomatoes.
The cream is just the topping at the end.
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I like to cook and think Im pretty good, but I have always struggled with getting Indian food right. I use all the right ingredients but it just doesn’t come out right. It’s often bitter, sometimes even a bit grainy. My indian friends tell me it’s all about the sequencing, that a bit like baking you have to get each step just to the right point before moving on to the next one, and that is where the layers come from.
So, I was horrified that my partner decided to make some form of curry in a crock pot. The only thing she did as a stand alone step was to mix the spices in yoghurt and coat the chicken in it. Once she did that, the chicken went in the crock pot then everything else just went in with it and she let it go.
6 hours later it was fucking delicious 
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I do this step with a tandoori spice blend then I grill the chicken before I put it into a crock pot or chop it up to go into a butter chicken (which I didn’t have the yoghurt for this week) but it adds so much more flavor.
well done sir!
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Indian marinate for grilling pretty much mandates the use of yoghurt.
And yeah , butter chicken requires that the chicken pieces be either grilled or pan fried as an alternative.
Wife’s got a pot of Scouse on the go.
That’s me sorted tomorrow, Sunday and Monday
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my wife bought an instant pot and she makes that about once a month, some variation of a beef stew. love the stuff, especially with a crusty roll and a pint or 6 of ale.
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Smell my curry, Iffy
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one thing I’ve not done much of, is big protein meals. never cooked a christmas turkey, or a large ham. only done a roast a few times. this is on my list for this year and have two prime rib roasts sitting in my freezer. Will likely bring my cast iron to smokin’ hot and sear the roast then stick it in an oven at 275 for until it hits med-rare. we bought a new convection oven last year that has a temp probe which will control the cook temp, so once it hits your desired internal temperature (that you set) it’ll drop the oven temp down to keep it there until you remove it.
have done a ton of 10lb+ trays of lasagna and did a few big bbq dinners for 40+ people, but none of them were large pieces of meat.
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And there are only some Indian dishes which can be made with a crockpot… As in cook at once… Like pulaos etc
Everything else has the order.
- heat ghee/oil , add whole spices , Brown onions , add turmeric and salt to get the onions to release water quicker
- Add ginger garlic paste and cook till the raw smell of the ginger garlic paste goes
- Add tomato puree. After frying , cover and cook till the oil begins to seperate
Take these out , leave to cool and then blend.
- Add the blended paste back to the heat and fry some more… Add some dried Fenugreek leaves
- Add a paste of cashews. You can add some water later to get the desired volume and thickness of the gravy
- Add grilled chicken pieces
- Cover and cook for 7-10 minutes.
- Add some butter (well cause it’s butter chicken)
- Adjust for seasonings (salt / chilly powder/garam masala)
- Add cream at the end.
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