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Old 08 November 2005, 10:17 AM   #31
STi-Frenchie
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You da man Paul! You're making me VERY hungry!
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Old 19 November 2005, 10:38 PM   #32
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Finally tried your chilli tonight Paul. Superb dish, my Dad gives it an excellent rating too

I used four cherry red chillis which was the first crop from my chilli plant this year. A bit of artistic license was taken when measuring the spices and I was possibly a bit under weight on the onions (also home grown). I added some more stock when the kidney beans went in and it simmered down perfectly.

IMHO, a really good, tasty rounded flavour but still left a nice "zip" on your tongue. I think it could take a little more heat without overpowering it, so maybe six chillis next time. It was just the job for tea when you've spent a couple of hours in a cold garage servicing your mountain bike.

Thanks Paul!
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Old 19 November 2005, 11:42 PM   #33
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Strange but true...I took some of Paul's chilli con carne out of the freezer earlier today and had a slap-up meal with it this evening. Absolutely fantastic stuff!!! Mrs STi-Frenchie had a little (very, very, little) mouthful of my variation and it was really funny to watch her face go from "mmm...this is nice" to "oh my fckung christ in hell...HOW many mad-*** peppers have you put in it???"

Ahh...revenge is a dish served hot Just joking
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Old 20 November 2005, 08:09 PM   #34
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Lol

Mrs C and I made a batch this afternoon, it was fabulous We probably didn't put in quite so many chillies as some of you may have done; I do like to still be able to feel my face after a good meal!

Looks like we weren't the only ones looking forward to it though... only 3 hours to go at this point:

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Old 21 November 2005, 06:18 PM   #35
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Thanks Guys! Glad you like my chille recipe, it is too my favourite!

But i must say if anybody hasnt tried Frenchies Lamb curry you really are missing out, ive tried a couple of vairiations now and always come back to the original recipe-superb!!!!!

Paul
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Old 21 November 2005, 07:25 PM   #36
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Guess what's for dinner next weekend
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Old 21 November 2005, 10:19 PM   #37
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I'm currently working on a rabbit casserole, I will post the results if successful
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Old 21 November 2005, 10:37 PM   #38
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Quote:
Originally Posted by walkpau873
Thanks Guys! Glad you like my chille recipe, it is too my favourite!

But i must say if anybody hasnt tried Frenchies Lamb curry you really are missing out, ive tried a couple of vairiations now and always come back to the original recipe-superb!!!!!

Paul
I think Frenchie's curry will be next but I might start with less chillis!
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Old 22 November 2005, 08:07 AM   #39
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Yep, a large pahful of Frenchie's lamb curry (with plenty of chilleies ) will be simmering on the stove this weekend.

If the met office have forecast correctly then we'll need this internal central heating to face the blizzards when/if they arrive

But for now... back to expoure compensation to get those pics of new white snow... white
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Old 26 November 2005, 02:22 PM   #40
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Btt for some great recipes. This should be a sticky
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Old 20 December 2005, 10:19 AM   #41
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Thought id pop this back up to the top, as i think we might all be sick of turkey this time next week, and its a good excuse to have a quick look at Frenchies lamb curry recipe, thats tea sorted for tonight then

Paul
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Old 20 December 2005, 11:17 AM   #42
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We did the lamb curry at the weekend, it was fab

We did it with 6 chillies instead of 10, though, but it could have done with being a bit hotter. Full power next time
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Old 20 December 2005, 03:45 PM   #43
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Good man Andy

I had the penultimate batch of Paul's Chilli Con Carne on Saturday night and it really is excellent. I'd highly recommend it and over Christmas I'll be making up another large batch of it
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Old 20 December 2005, 04:07 PM   #44
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And heres a good link i just found http://www.chilefoundry.co.uk/


Paul
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Old 04 February 2006, 12:50 PM   #45
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<bump>

Another batch of Paul's truly excellent chilli will be getting made today. If anyone hasn't tried it you really should -- it's the best I've ever had and my missus is a pretty good cook as my belly will testify
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Old 04 February 2006, 01:08 PM   #46
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Well done Frenchie, glad your still enjoying the chilie recipe.

Ive found a chicken makahani recipe that ive cooked a couple of times now, and i can truly say that i have not had better in any Indian resteraunt

Should i post the recipe up or not, that is the question

Paul
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Old 04 February 2006, 03:25 PM   #47
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Quote:
Originally Posted by walkpau873
Should i post the recipe up or not, that is the question
Daft question Let's have it then! Just got back in from buying the ingredients for your chilli so it's off to the kitchen for me
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Old 04 February 2006, 05:51 PM   #48
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Nice one Matey, myself it is Keema Peas and tandoori naan for tea I really wonder why im overweight

I`ll post up the Chicken Makahani when i get a mo, honestly, its stunning and uses 12 red chillies Not for the faint hearted, i can tell you

Enjoy the chillie



Paul
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Old 04 February 2006, 05:56 PM   #49
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Looks like the chilli won't be ready until about 9pm so I'll have Chicken Colombo tonight and just let all the flavours in the chilli blend overnight. I had a taste about five minutes ago and my mouth is still burning I put in 11 red chillies, seeds and all, so it's definitely a firey one!

I'm looking forward to this Chicken Makahani, I saw Jamie Oliver's curry recipe last night on UK TV Food and printed it off earlier but I wasn't overly impressed with it (but will give it a go and maybe use it as a base from which to improve) although it did look like it had plenty of sauce thanks to the coconut milk he used.
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Old 04 February 2006, 06:06 PM   #50
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Quote:
Originally Posted by STi-Frenchie
I put in 11 red chillies, seeds and all, so it's definitely a firey one!

OMG! How do you eat this stuff!

I'm such a girl.... can't cope with chillies at all!
I'd be on fire!
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Old 04 February 2006, 06:07 PM   #51
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Who`s Jamie Oliver???? Went to Fifteen once, it was good


My chicken makahani rocks mate, equal to the chillie!!!!
I`ll post it up tommorrow as the missus has just told me that we are having a quiet day tomorrow(bored) , so i`ll have time to post

Paul
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Old 05 February 2006, 02:25 AM   #52
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Quote:
Originally Posted by scoobypreza
OMG! How do you eat this stuff!

I'm such a girl.... can't cope with chillies at all!
I'd be on fire!
Girl, it's something that you grow into. You go for a couple of chillies and then after about maybe four dishes you find that two just isn't enough so you need to add some more and then it builds from there. Paul's recipe is *SO* addictive it's untrue...after I'd eaten my Chicken Colombo tonight (i.e. colombo spice, aubergines, potatoes, chicken, rice, and some hot peppers) I went to taste the chilli...it needed some seasoning so I added some. It also needed some tasting so I did some of that as well, um...several times . I wanted to let it cool a bit so as it's quite cold here (i.e. sub-zero) we can leave stuff on the kitchen window sill overnight but I just could not let it alone and went back 5 or 6 times so my better half had to put it away to keep me from continually "tasting it" even after having a full meal. It really is THAT good. I think Paul's original recipe calls for 4 chillies and what with the quantity of meat and onions I think that's a reasonable amount especially if you de-seed them. I'm a bit of a chilli-head so I wouldn't advise following my doses at all...I just like it really hot and leave the seeds in -- no-one else in my family can eat the food I like to cook as it's so hot so if you want to try these recipes, de-seed the chillies, use Paul's recommended amount and go for it - I promise you, if you use Paul's instructions, you will not be disappointed, it really is delicious!

Last edited by STi-Frenchie; 05 February 2006 at 02:27 AM.
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Old 05 February 2006, 10:52 AM   #53
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Ok here goes, the most scrumptous tasty chicken curry i have ever made.........

THE PHOTOGRAPHERS MURGHI MAKKHANI

1 KG Chicken Breast
1 1/4 tsp Salt
1-inch cube fresh ginger, peeled and coarsely chopped
6 cloves Garlic
125g/5oz thick set natural yoghurt
Juice of 1 Lemon

Grind the following ingredients in a coffee grinder

1 Cinnamon stick, 2 inches long
8 Green Cardamons
6 Whole Cloves
10 Red Chillies (more if required to taste)
8 White peppercorns



2 Tbsps cooking oil
2 Tbsps tomato puree
225g/8oz Butter
400g/14oz can of Tomatoes
2 Cinnamon sticks, each 2 inches long broken up
150 ml/5 fl oz single cream.


1. Wash and dry the chicken and cut into 2inch strips.

2. Add the salt to the ginger and garlic and crush to a smooth pulp and set aside until later.

3. Combine the yoghurt, lemon juice and the ground spices and beat until the mixture is smooth. Marinate the chicken strips in this mixture for a minimum of 6 hours or best overnight.

4. Heat the oil over medium heat and add the ginger/garlic pulp, stir and fry for 1 minute. Add the chicken and all the marinade and stir and fry for 10 minutes.

5. Add the tomato puree and butter, cook on low heat, uncovered, for 10 minutes. Remove the pan from the heat, cover and keep aside.

6. Put the tomatoes and cinnamon sticks in a seperate pan , bring to the boil, cover and simmer for 10 minutes. Remove the lid and adjust heat to medium; cook uncovered until the liquid is reduced to half its original volume (6-8minutes). Remove the pan from the heat and allow the tomato mixture to cool slightly.

7. Sieve the cooked tomatoes, discard the cinnamon sticks from the sieve. Add the sieved tomatoes to the chicken and place the pan over medium heat. Bring the liquid to the boil, reduce heat to low and cook, uncovered for 5-6 minutes. Tilt the pan and carefully spoon out any unwanted oil lying at the edge, I usually take out about a cup full.

8. Add the cream, stir and mix well, and simmer uncovered for about 5 mins, remove from the heat and serve.

Serve with rice and naans, for what i beleive to be the perfect Chicken Makkhani. It really is that good, as ive i said before, if you follow the instruction step by step, and measure your ingredients as stated, you cant go wrong, dont leave anything out and dont add anything either( only extra chillie).

Go on then what are you waiting for, go try it and let me know how you get on.

Paul
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Old 05 February 2006, 11:17 AM   #54
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Woooo!!! If this is as tasty as reading it has been then it's gonna be something else! 6 cloves of garlic, yum yum I'll have a crack at this during this week. Cheers Paul !!!
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Old 05 February 2006, 12:49 PM   #55
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Mmmmmmmmmmmm yum Sounds delicious.

One for next weekend.

Will let you know what I think.
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Old 06 February 2006, 07:01 AM   #56
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Frenchie, when you get time, would you post up the recipe for your Chicken Colombo please, it sounds great

Paul
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Old 06 February 2006, 08:59 AM   #57
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Will do Paul, as soon as I can get the missus to agree to let me into her secret as she's the one who makes it...and it is lovely
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Old 08 February 2006, 05:25 PM   #58
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Mmmmmmmmmmm, thats another batch of chillie on the go, i can smell it bubbling on the stove

I wonder why i cant lose weight

Paul
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Old 08 February 2006, 11:14 PM   #59
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Well I made up my batch at the weekend and absolutely devoured the first sitting and still have enough in the freezer for 3 more meals. Update on the Colombo -- she's demanding a heavy price but I'll winkle it out of her (plus....shh!!! she's planning on making another one this week so all I have to do is watch )
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Old 09 February 2006, 05:49 AM   #60
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Que- Frenchie secretly hanging from ceiling in the style of Tom Cruise from Mission Impossible, secretly taking notes on his wife cooking Chicken Colombo, du du dudu du du dudu du du dudu du du

I think ive gone

Paul
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