Now that we're into a couple weeks of Corvfefe what have you been creating in the kitchen?

Mrs JBJ was out last night and it was takeaway or making something easy so I went for bacon, Lorne sausage and egg mashed up in a cup bagel with sriracha.

Really easy and delicious.

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@jbj you've chosen the wrong career path my friend. I'd be 400 pounds if I lived anywhere near you. You wouldn't be able to get rid of me.
 
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Got everything marinading away for a vindaloo tomorrow. To date this is the one type of curry we've not managed to nail at home but I've high hopes for this one.

Lamb and beef were extortionate for the joints so I've got with pork which I'm sure will be awesome.
 
Mrs JBJ made scrambled eggs in our new SS pans with no sticking at all. Dunno if it was the pan or eggs but it was absolutely delicious.

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Really good curry but still not what I would call a vindaloo :confused:

I dunno what needs tweaking...
 
Vindaloo day 2. Brought it back to a simmer, added another tsp of chilli and some sweet potato chunks then bunged it back in the oven for 45 minutes.

Night and day difference. The sauce was so nice now I could have ate it just with the sweet potato.

Dumbass didn't actually take the the photo of it plated up.
 
Vindaloo is one I haven't really got down pat too. It's that tangy balance I'm looking for that I can't get quite there yet.
 
MonkeyZero said:
Vindaloo is one I haven't really got down pat too. It's that tangy balance I'm looking for that I can't get quite there yet.
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This was pretty close once I made the tweaks.

I have a British Indian Recipe version of it using base gravy I'm going to try once I get the bookb back from my pal.
 
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This is the book I use. It is quite extensive and does not shortcut anything. I might try her recipe for vindaloo as I have only tried one I found on the internet.
For some reason I always forget about my cookbooks when looking for recipes.
 
Mushroom and peppers hoisin pancakes with homemade wraps. Sauce is a keeper and would go great with chicken.

The wraps were a bit too wet for me to roll, I'd maybe add some AP flour next time but a super easy midweek dinner that was delicious.

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that's all making me fatter just looking at it

When making vindaloo before I made a really good one combining this recipe https://www.theguardian.com/lifeandstyle/2014/jul/10/gymkhana-suckling-pig-vindaloo-recipe with some tips picked up from various youtube recipes of non BIR vindaloos. Basically loads of garlic added too. And I used pork belly and cooked it low and slow for hours

I don't tend to make BIR curries as there are so many great ones in glasgow and when I order them for delivery I tend to make double orders so I can reheat later in the week/freeze. Would get curried out if I made a load of base gravy I think
 
Hanglow said:
that's all making me fatter just looking at it

When making vindaloo before I made a really good one combining this recipe https://www.theguardian.com/lifeandstyle/2014/jul/10/gymkhana-suckling-pig-vindaloo-recipe with some tips picked up from various youtube recipes of non BIR vindaloos. Basically loads of garlic added too. And I used pork belly and cooked it low and slow for hours

I don't tend to make BIR curries as there are so many great ones in glasgow and when I order them for delivery I tend to make double orders so I can reheat later in the week/freeze. Would get curried out if I made a load of base gravy I think
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It's more my missus' thing for midweek. I prefer doing a traditional style. More time for drinking beer while you cook :embarrassed:

Best curry in Glasgow?...
 
First time I've ever cooked duck breast.

Gentle saute with an orange sauce (very mild sauce not a horrible sickly sticky one you'd get in a takeaway) and roast broccoli.

Tbf a big dirty stew or curry would have been best served for soaking up tonight's booze but it really hit the spot. Will do the duck again no probs.

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