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

[jbj]

Vindaloo update, I made another one using my old guru Chef Ajay's recipe and it was absolutely banging. I think a few tweaks and this will be my signature curry.

An almost unheard of 9 out of 10 from Mrs JBJ even though she thought it was a bit hot for her palate.

 

[Hanglow]

I want to eat that right now

BIR or other?
is that methi sprinkled on top?
smearing the radioactive red stuff is a bold move

Also best Glasgow curries:
Yadgars
Karahi Palace
Ambala
Mother India/dining in for the butter chicken

Best curries are all in the southside imo. Get the lamb on the bone if possible

 

[jbj]

I want to eat that right now

BIR or other?
is that methi sprinkled on top?
smearing the radioactive red stuff is a bold move

Also best Glasgow curries:
Yadgars
Karahi Palace
Ambala
Mother India/dining in for the butter chicken
.
Best curries are all in the southside imo. Get the lamb on the bone if possible

I've never even considered the South Side fir a curry which, on reflection, is a total schoolboy error. Will need to get over there for some action.

The curry was not BIR,

Recipe was chef Ajay Kumar from Swadish (the old Ad Lib) on Ingram St. YouTube chef Ajay vindaloo if you want to give it a go.

No methi (though we've got boxes of it thanks to Mrs JBJ) It's coriander on top purely because it looks good in photos

Radioactive red stuff is I think aldi pakora sauce courtesy of Mrs JBJ.

 

[Hanglow]

Just watched the video, very good and I want to make vindaloo again now

Just remembered Akbars on Sauchihall street is a good curryhouse too. Shish Mahal was the one my parents always go to and I've eaten there more than any other, but find it can be really variable

 

[jbj]

Just watched the video, very good and I want to make vindaloo again now

Just remembered Akbars on Sauchihall street is a good curryhouse too. Shish Mahal was the one my parents always go to and I've eaten there more than any other, but find it can be really variable

I jist had the leftovers for lunch and it was brilliant. Gave some to my pal and he said it was proper hot but I don't think it is.

I'm going to dial back the spice, maybe use cayenne or mild instead of hot chilli powder and see how it turns out. I'd smash it every weekend if I can get it to Mrs JBJ acceptable levels of spice

Only thing it was missing there was a lovely cold pint of lager but that's generally frowned upon when working in a school

 

[DdBob]

made an onion frittata for breakfast yesterday....ate the whole thing in one sitting

 

[MonkeyZero]

I made a good focaccia that I dipped in seasoned olive oil as a snack/appetizer. I then made a twist on fra diavolo with spicy italian sausage and shrimp over penne. Forgot to take pictures...as usual.
I have 2 ideas for the cooking club for cannellini beans. One is a beans on toast rip off (non-barbecue) and the other is a sausage, kale, bean soup kind of like Zuppa Toscana at Olive Garden but with beans instead of potatoes.

 

[DdBob]

I think we should do a Tina's burrito fusion and let your imagination run wild. Korean Tina's, Hawaiian Tina, Norweigan Tina...it's pretty much endless the possibilities.

 

[MonkeyZero]

I think we should do a Tina's burrito fusion and let your imagination run wild. Korean Tina's, Hawaiian Tina, Norweigan Tina...it's pretty much endless the possibilities.

El Monterey or GTFO.

 

[jbj]

Prepped Marcella Hazan's tomato sauce last night for tonights pasta.

Literally:
2 cans of plum tomatoes
1 half of an onion
Big knob of butter

Simmer for an hour, stirring occasionally and salting to taste.

Tastes bloody good. The butter makes it really rich but not oily.

Going to have it with chorizo and cherry toms. Pics to follow.

 

[MonkeyZero]

Prepped Marcella Hazan's tomato sauce last night for tonights pasta.

Literally:
2 cans of plum tomatoes
1 half of an onion
Big knob of butter

Simmer for an hour, stirring occasionally and salting to taste.

Tastes bloody good. The butter makes it really rich but not oily.

Going to have it with chorizo and cherry toms. Pics to follow.

Can I use a bell end of butter or is that different?

 

[jbj]

Sous vide rib eye, asparagus, chips (frozen but £££ frozen so were pretty good) and whisky sauce. Delicious, had great shallots instead of onions for the whisky sauce so it was stunning. I may have scraped the excess off the pan and ate it right off the spoon!

 

[MonkeyZero]

Made a stir fry last night. I think it might be the best I've ever made/eaten.
Chicken was dry marinated with salt, Szechuan peppercorn, 5 spice and red chili flakes overnight.
Stir fried with onion, red bell pepper, green onion and peanuts.
Oyster sauce, sesame oil and soy.

 

[jbj]

Mrs JBJ is visiting a friend in Madrid so it's back to my tried and tested "make shot I love that she won't let me cook" strategy.

Pork vindaloo and tandoori chicken leg.

Both were absolutely banging and I've got plenty of both left for when I come in from the football tomorrow

 

[tiger roach]

man that looks good

 

[jbj]

man that looks good

It was awesome, I made 4 legs so I'm going to grab another once I drag myself out of the tub.

 

[jbj]

Pre football brunch.

Pork and chorizo dogs on a mini baguette with grueyere, BBq sauce and lashings of pepper.

 

[Bob411]

I know, wrong forum. Couldn't decide, two deep well sockets in each pup cavity on the 1/4 " so, could of went with cars forum, plywood glued in because the screws aren't long enough but, extra weight from the pizza steel so, I went with food and drink.

 

[jbj]

A girl in work has started doing orders for fresh seafood from a Highland fishing town.

Hot smoked spicy salmon fritatta.

Delicious if expensive easy midweek dinner.

 

[jbj]

Years I've been going to the football but this is the first time I've had the foresight to precook a curry the night before so I'm just in from work, showered, fed then out to the pub

Chinese chicken and cauliflower rice (we're trying some keto stuff) Should have had loads of cashews but Lola decided she was going to raid the kitchen and eat the full bag.