For all those fellow forumers reading this, you are very very lucky. Today is the day that I'm really and truly going to share the absolute, the very best, the number 1 in the world, recipe for................... YORKSHIRE PUDDING Make no mistake this is the one. My wife adores it, even to eat cold the next day she says is wonderful. I have tried out so many recipes and can say after all my efforts this is 'the special one'. No it's not totally original, it's based on the recipe from Brian Turner (one of my cooking hero's along with Rick Stein and Keith Floyd) As with all my recipes, this one has a Micawber touch, tried and tested for flavour. At lunch today it was perfect and was worshipped by all who scoffed it. Please try it, the cost is so small for so much ecstasy. By the way most everything is measured by volume ... not by weight (Brian Turner methodology) Sifting the flour is important, Don't try any shortcuts. Here goes:- Ingredients 1 'measure' plain flour One pinch of salt 1 'measure' of eggs 1 'measure' milk 1 tblsp malt vinegar 120 g beef dripping, for cooking Method Set the oven to 200°C/Gas 6. Make the batter.....sift the flour and salt into a large bowl. Add the eggs and beat with half the milk. Make sure there are NO lumps. Add the remainder of the milk and the vinegar, and allow to stand. I have no idea what the vinegar does, but hey, don't fix it if aint broke. Put the beef dripping in the tin and put in the preheated oven (at 200°C/Gas 6) until the dripping is smoking hot. Whisk the batter mix. Quickly pour the batter mix into the tin and put into the oven. Cook for about 20 minutes (just check it) . Serve immediately. Heavenly.
Wow salamat po, talaga heheheehehehe I will try this, I've not made Yorkshire Pudding for about 30 years Maybe one day I will share my Kashmiri Chicken curry with Pineapple recipe on here
Awwhh, c'mon oss, please share your Kashmiri Chicken curry recipe. I really love a curry. Having spent many years in India I was lucky enough to enjoy so many different curry dishes. Wonderful. Although I have to be honest I'm not good with a really hot one. I prefer tasty and warming.
Kuya, I have to divulge a secret to you, but promise not to tell. Two weeks ago I cooked home made chips in ................................................................. you got it. Beef dripping. Oh my gosh!!!!!!!!!!!!!!!! Mmmmwah. Life is too short .
Ok Peter Serves 4 Start with 4 chicken breasts, steam for 40 minutes in a steamer, best way ever to cook chicken, save the stock that gets collected in the steamer tray. While the chicken is cooking prepare the other bits. Spices (masala) Jeera 1 tablespoon lightly heaped Dhania 1 tablespoon lightly heaped Mustard seed half teaspoon Heera or Turmaric about 1 level flat teaspoon Black Pepper 20 twists of the average grinder Chilli powder, 1 heaped teaspoon, or to taste, or substitute fresh red finger chilli's, if you don't like hot, just use one chilli or as little as 1/2 teaspoon of chilli powder. Mix the spices in a small bowl and add 2 tablespoons of Lime Juice (not that easy to find sometimes) add some oil and mix, it will be lumpy, very lumpy, set aside. Slice 3 or 4 red onions (not the big Spanish sized ones just normal sized small onions) into rings, cut through the bundle of onions and cut the thin rings in two. Fry the onions in some olive oil till light brown sometimes described as golden, don't use a lot of oil this is not a fatty dish. Take a 1cm x 2cm x 1cm block of root ginger and cut it up really fine (remove the bark first) Once the onions are ready decant to a bowl, add a little more olive oil and then add the spice mix and fry at high heat for 30 to 40 seconds stirring all the time don't let the spices burn. Now add the onions back in and open a tin of chopped tomatoes (soup sized 450gram tin) and pour over the onions and spices, you now have the basis of the curry add the ginger and let it simmer for a couple of minutes, it will still be quite dry so add in some of the stock you saved earlier from the chicken and next add the chicken simmer about 10 minutes. Open a tin of Del-Monte sliced pineapple in own juice (I think it works better with sliced) the one with 4 rings, sometimes nice to add more pineapple sometimes I add 8 rings for 4 chicken breasts, just pour the pineapples and juice into the curry let it warm up for a minute or two. Crush 4 cloves of garlic and add at the last minute you only have 2 minutes cooking left. And the final magic ingredient that will make all the difference, add two tablespoons of Mango Chutney not the lumpy variety the smooth variety, I use the cheap one from Morrison's you get 3 tubs for a pound, this recipe needs one tub or two tablespoons. Sounds complicated but honestly every month I make about 12 of these and freeze them on cooking day This particular recipe is not particularly fattening it has very little oil and ok has some sugars but also some vitamins given that the cooking time is not long. Once the chicken is steamed you can make this dish in about 15 minutes. So there you go, took me years and years to work out that recipe I've been making variants of this for 30 years
I have put on a few ounces, just by reading the recipes..... I am the kind of person that can put weight on, just by passing in front of the kitchen door and sniff the air....
Seriously Dom that is a 400 calorie max per person curry, add another 300 calorie for the rice and it is a sensible dish The only reason we like Indian food in Indian restaurants in the UK, is that they fill it full of lard or their equivalent Ghee (clarified butter)
Unfortunately, no matter what, due to the various medications I am taking, metabolising food, for me, is gone to pot.
