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Discussion in 'The Foodies forum.' started by Clint, May 31, 2019.
This is a homemade chicken dhansak and lager courtesy of @BeerCat . Very happy!
Excellent! You read my mind...revisiting the patia again tonight ..WIP.
chicken tikka on..
It's Friday night Clint!
I was going to go fishing tonight but I've had a delivery from Spices on the Web so had to try them as they smell amazing and very fresh.
nearly done...really tasty!! Time for a couple of beers.
Ged it down ya!
What is it? Are you using Asian bay leaves, looks like one. Need to make this food in larger batches!
Yes Asian bay...
Tonight is a revisit to the patia...with a few split hot chillies...
I just saw how you put the chicken on the grill so it wont stick!!! That is brilliant!
Just trawled the forum using the search engine to look for a Lamb Curry recipe and came across this link provided originally by @darrellm
Scores of recipes on there to keep me going for ages. I went for the Lamb Bhuna. Simple and not overloaded with tomato like many curry recipes. Thats me quite busy later on.
But I did make up the Mary Berry Lamb Dhansak a couple of weeks back and can recommend it, although again I reduced the tomatoes by about a third.
Mmm. Curry flavoured beer. Now there's a thought. Kill two birds with one stone.
It didn't work for me.... worse beer I ever made with chillies.
I've been experimenting with brewing chili beer - so far I've been very pleased with the result.
What did you do and what didn't you like? I'm formulating a chicken vindaloo lager as we speak. Found an old recipe for cock ale that looks promising.
Edit. Here it is.
Take ten gallons of ale, and a large cock, the older the better; parboil the cock, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him); then put the cock into two quarts of sack, and put it to three pounds of raisins of the sun stoned, some blades of mace, and a few cloves; put all these into a canvas bag, and a little before you find the ale has done working.
put the ale and bag together into a vessel; in a week or nine days time bottle it up; fill the bottle but just above the neck, and give the same time to ripen as other ale.
Now all we need is a bouquet garni from the Star of India.
That sounds utterly, utterly, disgusting. But I am strangely intrigued..... Do it, do it, do it!
Don't waste the chickens life...
What is two quarts of sack? I understand the rest I think.
Thanks for the tip about the Maysan paste. Has made standard curry a lot quicker and better.
I see my moment of folly means I've got to put my money where my mouth is. Right, we're on, but I'm certainly not going to do a ten-gallon batch. Not to start with, anyway.
Now, where's that budgie scarpered to?
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