the takeaway secret

kinkyjinks

peppa-pig wrote: »

I'm disappointed tonight

Made the spag bol and it was soooooooooooooooooo bland. I added onions and garlic as the recipe didn't include these but it was still a bit 'nothingy'.

I've just looked at the recipe and think it's probably the most basic spag bol I've ever seen. I'd add onion, garlic, oregano, basil and some Italian herbs at the very least. I can't give you exact measurements because I do it by eye but at a rough guess I'd say maybe 1/2 a teaspoon of each. I made it for dinner tonight (out of my head...the recipe, not me) because I didn't have 3 of the ingredients for the tikka masala and no way was I going out today in the weather we've had today :eek:

Maybe he forgot to mention any herbs because the rest of the recipe looks fine.

ETA: I forgot, when I make it I also crumble in 1 oxo cube after I've browned the mince and a glug of red wine (any excuse for opening a bottle )

sb44

Clutterfree wrote: »

I made this yesterday, the rice was a tad overcooked but otherwise very tasty. I don't like spicy food and I ate it and enjoyed it but I will try another curry recipe next time for my hubby and DS1 as they like spicier food than me.
Hubby said Tikka from an Indian is red in colour but I did leave out the food colouring as I didn't want to add it.
I now also have 9 x 250ml of the basic curry sauce in the freezer so that will make things easier for my next curry...

Basic Curry Sauce:



Chicken Tikka Pieces:



Chicken Tikka Masala & Pilau Rice

Thanks for posting the pics, I have just eaten but I feel hungry again now that I have seen your pics!

Yep, I would add a bit of red food colouring if it is Tikka otherwise looks wise it could be taken as chicken korma.

Each to their own though, if you enjoyed it then that is the main thing.



I am making the lamb doner kebab again tomorrow but I think I may also make the basic curry sauce whilst I am at it.

Swan_2

sb44 wrote: »

It was Titlis recipe that I used, they are the ones that went in the bin!

right, won't be trying that one then!

I've a couple of Mexican cookbooks, I'll find a recipe in one of them & try the takeaway one as well & see how I get on, hopefully tomorrow


I've never had much success with chapattis either, they never come out nice & soft
I can make decent pooris, naans & parathas though, weird :huh:

Clutterfree

sb44 wrote: »

Thanks for posting the pics, I have just eaten but I feel hungry again now that I have seen your pics!

Yep, I would add a bit of red food colouring if it is Tikka otherwise looks wise it could be taken as chicken korma.

Each to their own though, if you enjoyed it then that is the main thing.



I am making the lamb doner kebab again tomorrow but I think I may also make the basic curry sauce whilst I am at it.

TBH I just didn't want to add any artificial colouring to it, BUT if I was serving it to guests then I probably would to make it that bit more authentic.
I've never eaten a chicken tikka so have no idea if it tasted like a take-away one but it wasn't as spicy as I was expecting (which was a bonus for me!).

kinkyjinks

Swan wrote: »

right, won't be trying that one then!

I've a couple of Mexican cookbooks, I'll find a recipe in one of them & try the takeaway one as well & see how I get on, hopefully tomorrow


I've never had much success with chapattis either, they never come out nice & soft
I can make decent pooris, naans & parathas though, weird :huh:

If neither work out, I've got an excellent Asian cookbook that I'm sure will have a recipe in which I don't mind typing out. Everything I've made from the book worked really well.

Swan_2

kinkyjinks wrote: »

If neither work out, I've got an excellent Asian cookbook that I'm sure will have a recipe in which I don't mind typing out. Everything I've made from the book worked really well.

oh, thanks for that :A

an Asian cookbook :drool: that sounds good, which one is it? (if you don't mind saying) I love hearing about other people's books

I do my best to have a go at the flour tortillas tomorrow & report back, I'll have to make something to go with them though :think:
maybe Fajitas, 'my' recipe's similar to the one in the book, but is a clone of Taco Bell's seasoning mix

kinkyjinks

Swan wrote: »

oh, thanks for that :A

an Asian cookbook :drool: that sounds good, which one is it? (if you don't mind saying) I love hearing about other people's books

I do my best to have a go at the flour tortillas tomorrow & report back, I'll have to make something to go with them though :think:
maybe Fajitas, 'my' recipe's similar to the one in the book, but is a clone of Taco Bell's seasoning mix

I picked the book up years ago in a CS and it's huuuuge (511 pages). It's called The Complete Asian Cookbook but I can't imagine why I thought a Mexican recipe would be in it. My OH laughs at my lack of geographical knowledge but even I know that Mexico is near America, across the water from Asia :rotfl:. That said, I found this recipe online which looks quite different from the takeaway book and worth a try as the lard, or Trex in my case, should keep them soft and pliable.

The book covers cuisines from India, Pakistan, Sri Lanka, Indonesia,Malaysia, Singapore, Burma, Thailand, Laos, Cambodia, Vietanm, Philippines, China (the sweet and sour pork balls are to die for, as is the barbeque sauce), Korea and Japan.

Swan_2

*clicks on book link* ... oh I knew I shouldn't have asked :doh:
it looks like a great book, excellent reviews, I'm beginning to picture it on my shelf [Gollum smiley]

lol @ Mexico & Asia ... but in mitigation, they do both have spicy food

thanks for the recipe link, I have Trex too, bought for the famous OS best-mince-pie-pastry-ever recipe that I haven't tried out yet
lard is used a lot in Mexican cooking, I'm tempted to try it in refried beans, apparently it gives a much better texture & flavour than the oil I usually use, I suppose a little wouldn't hurt now & again? maybe?

pollyskettle

Swan wrote: »

thanks for the recipe link, I have Trex too, bought for the famous OS best-mince-pie-pastry-ever recipe that I haven't tried out yet

On a side note, I made Saint Delia's Christmas Mincemeat today from her first, original and best 'Cookery Course' book. It tastes like Christmas pudding - is that right? I (obviously) don't eat mincemeat so don't know - it smells divine though.

Sorry, as you were.................

Swan_2

pollyskettle wrote: »

On a side note, I made Saint Delia's Christmas Mincemeat today from her first, original and best 'Cookery Course' book. It tastes like Christmas pudding - is that right? I (obviously) don't eat mincemeat so don't know - it smells divine though.

Sorry, as you were.................

lol, I think we were just a little OT already

I've made that one (same book) in the past & it was lovely

I've none just now because I've got a load of luxury Tesco mincemeat that I got very cheap from a new store they opened but obviously hadn't done their research of the area & their potential customers, they were left with all sorts of fancy Christmas items
I have a jarred chestnut mountain too


I'm definitely going to get that lighting bolt from Her Saintedness:rotfl: