Off topic Cooking and Recipes

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  1. #1
    4K Club Member Marc's Avatar
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    Default Off topic Cooking and Recipes

    I can supply a very good recipe for Balti Chicken if that is of any help ...
    Science is never settled,
    it advances one funeral at the time.
    Max Planck

  2. #2
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    Yes please...

    I have chooks...
    And.....your point is.....what exactly?

  3. #3
    1K Club Member Spottiswoode's Avatar
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    Did you get eggs first before the chooks?
    Measure twice, cut once, trim some off the end, trim some more. Too short. Rinse, Repeat.

  4. #4
    4K Club Member Marc's Avatar
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    HOW TO MAKE A SUPERIOR CHICKEN BALTI

    August 23, 2012 By Dan Toombs
    THIS CHICKEN BALTI TASTED AMAZING

    The smoky flavour is awesome – Reinventing the chicken balti
    I get asked often for good balti recipes. So often in fact that I have started experimenting a lot more and begging chef friends for recipes. Here is a nice chicken balti which is both easy and quick to make.
    I’d like to take this moment also to stress how my recipes should be used. Over the past couple of years I’ve had people complain because they think my recipes are too spicy. I’ve had an equal amount of complaints from those who think they aren’t spicy enough!
    The thing is, my recipes really should only be used as guides. If you don’t like chilli powder and my recipe asks for 2 tablespoons of the stuff, you aren’t going to like the recipe. So just leave it out!
    Balti curries are traditionally not very spicy though I use about three more fresh green chillies than suggested here.
    That is what’s great about making your own curries. You can make them to suite your own tastes!
    Enjoy!
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    HOW TO MAKE A SUPERIOR CHICKEN BALTI

    Author: Dan Toombs
    Recipe type: Main

    Prep time: 10 mins
    Cook time: 20 mins
    Total time: 30 mins


    Serves: 4


    INGREDIENTS

    • 2 tablespoons tandoori masala - good quality store bought or homemade
    • 3 tablespoons cider vinegar
    • 4 chicken breasts - skinned and cut into 1 inch chunks
    • 3 tablespoons olive oil or ghee
    • 1 onion finely sliced
    • 6 cloves garlic - finely chopped
    • 1 inch piece of ginger - grated and finely chopped
    • 1 large green or red pepper roughly chopped
    • 1 - 3 fresh green chilli peppers
    • 2 tomatoes - roughly chopped
    • 2 tablespoons garam masala - Here is my homemade recipe
    • 2 tablespoons tomato puree
    • 5 tablespoons chopped coriander
    • Juice of one lime
    • Salt and pepper to taste



    INSTRUCTIONS

    1. Heat the ghee or olive oil in a large frying pan or balti pan.
    2. Toss in the onions and allow to fry for about two minutes.
    3. Add the garlic and ginger and stir to combine.
    4. Throw in the chicken pieces.
    5. Now add the sliced pepper, chilli pepper, tomatoes, the tandoori masala, the garam masala and the vinegar.
    6. Stir constantly for a further two minutes.
    7. Plop in the tomato paste and add about 100ml of water. A little more can be added if you prefer more liquid.
    8. Your chicken balti is ready when the chicken is cooked through. Try not to over cook the vegetables. They should still have a nice crunch to them.
    9. Just before serving, sprinkle the coriander into the curry and season with salt and pepper to taste and then add the lime juice.





    Science is never settled,
    it advances one funeral at the time.
    Max Planck

  5. #5
    4K Club Member Marc's Avatar
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    Next, by popular demand, how to make your own handmade nails ...
    Science is never settled,
    it advances one funeral at the time.
    Max Planck

  6. #6
    1K Club Member Spottiswoode's Avatar
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    Default

    Quote Originally Posted by Marc View Post
    Next, by popular demand, how to make your own handmade nails ...
    My hands make nails continuously.
    Measure twice, cut once, trim some off the end, trim some more. Too short. Rinse, Repeat.

  7. #7
    4K Club Member Marc's Avatar
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    YOu had to spoilt it didn't you?

    Science is never settled,
    it advances one funeral at the time.
    Max Planck

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