The Photographers Chille - Page 3 - ScoobyNet.com - Subaru Enthusiast Forum



Photography Hints, Tips and general help in the art of photography

The Photographers Chille

Reply
 
 
 
Thread Tools Search this Thread
Old 09 February 2006, 11:22 AM   #61
CharlieWhiskey
Scooby Regular
 
Join Date: Nov 1999
Location: so much to see, so little time!
Posts: 16,086
Default

I was thinking hidden surveilance camera's in the kitchen to capture 'Mama's secret recipe'
CharlieWhiskey is offline   Reply With Quote
Old 11 February 2006, 01:08 PM   #62
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default Nat's Chicken Colombo

I had to hide a video camera inside the pestle and mortar to get this

Ingredients

4 whole chicken legs (skin and fat removed) or one leg per person
1 lime
Colombo spice powder
2 tablespoons olive oil
1 large onion sliced
3 bay leaves
1 pinch of thyme
3 thin courgettes
1 aubergine
3 medium potatoes (peeled)
salt and pepper to season
1-2 red chillies to taste
1 scotch bonnet pepper per person (optional)

Method

For the marinade put the chicken legs in a flat dish and cover them with the juice of the lime. Next, cover the legs with the colombo spice (it's not hot so you can add plenty) and add the onion rings over the top of this and then add the bay leaves and cover the dish with cling film. Marinade in the fridge for 3 hours.

3 hours later...

Take the flat dish out of the fridge Add the olive oil to a large frying pan and add the chicken legs. Under a high heat "grill" the chicken legs in the pan. When the legs are sealed transfer them to a large cooking pot. Next, add the rest of the marinade to the frying pan and cook until the onions become transparent. Dice the potatoes, aubergine and courgettes into medium size cubes. Once the onions are done add them to the cooking pot along with the chillies, potatoes, aubergine, courgettes, thyme and salt and pepper to season. Cover the pot and cook under a very low heat (the water from the vegetables will cook the chicken through) until the potatoes are tender and it's done. Serve with basmati rice.

What I like to do, and this is optional, is when the meal is served, take a scotch bonnet pepper (or any other very fiery pepper), slice it in half and then simply dab it over the colombo. It adds a lot of heat to the dish without overpowering the taste.

I hope you enjoy it every bit as I do!

Last edited by STi-Frenchie; 11 February 2006 at 01:25 PM.
STi-Frenchie is offline   Reply With Quote
Old 11 February 2006, 03:03 PM   #63
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Thanks for that Frenchie, you have suceeded in completing your mission

It sounds great and i especially like the idea of the chillie at the end, one thing though, would it make any difference if i use chicken breast rather than leg, as i cant be bothered with bones.

Cheers, i` ll let ya know how i get on, right where do i get colombo spice from......................................


Paul
walkpau873 is offline   Reply With Quote
Old 11 February 2006, 03:22 PM   #64
bettyboo
Scooby Regular
 
Join Date: Oct 2005
Posts: 125
Default

Me thinks that this chalet we are all staying in will smell a bit spicy!!!!
bettyboo is offline   Reply With Quote
Old 11 February 2006, 03:36 PM   #65
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default

Paul, it should really make much of a difference if you use breasts rather than legs -- I've not tried it with breasts as Nat always uses legs.

Bettyboo -- let's just say "Blazing Saddles"
STi-Frenchie is offline   Reply With Quote
Old 11 February 2006, 09:19 PM   #66
missyc
Scooby Regular
 
Join Date: Dec 2002
Posts: 1,258
Default MURGHI MAKKHANI

Ohhh! I was so engrossed trying to find a retailer selling the D200, I forgot to get all the ingredients for the Murghi Makkhani for tonight's din

So, it's a fusion mix tonight, accompanied by Judge Jules in my diddy kitchen, a bottle of rose wine and lots of dancing inbeteween dicing and stirring. May be a disaster... may be palatable... tho not likely to be one for the photoforum recipe list.

Paul, promise I'll do your Murghi Makkhani next weekend!

MissyC's what's in the kitchen cupboards recipe:
Ingredients:
Judge Jules + wine

1 Red onion diced
3 cloves garlic chopped
3 red birds eye chillies chopped
3 red birds eye chillies whole
1 red pepper 1 yellow pepper sliced
6 apricots
chicken breasts wide-sliced
Green thai paste
tiny a bit of red pesto paste (don't quite know how this will mingle)
coconut cream
black pepper

...... yet to taste as it's still cookin'
missyc is offline   Reply With Quote
Old 12 February 2006, 12:14 AM   #67
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default

I've got Paul's Murghi Makkhani marinating in the fridge as we write...an overnight job. I's a lookin forward to seein' how missy's cupboard special turns out!
STi-Frenchie is offline   Reply With Quote
Old 12 February 2006, 06:50 AM   #68
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Missyc- how was the meal? The ingrediants sounded spot on, im sure it was fine The mughi makkhani will be great, its one of my faves

Paul
walkpau873 is offline   Reply With Quote
Old 12 February 2006, 07:27 AM   #69
missyc
Scooby Regular
 
Join Date: Dec 2002
Posts: 1,258
Default

It was surprisingly OK! The apricots gave a slight balance to the hotness of the chillies without it being noticably sweet.
missyc is offline   Reply With Quote
Old 12 February 2006, 01:07 PM   #70
Hoppy
Scooby Regular
 
Join Date: Aug 2000
Location: Where age and treachery reins over youthful exuberance
Posts: 5,275
Default

I have concluded this forum is certifiably mad

Glad missy is still alive after her dinner of chillies, pepper and garlic

Now this really surprises me - I'm going to cook Nat's Colombo And I have not cooked anything more than a sosij in several decades, so wish me luck. Love curry

I will also try and have a go at A Day in the Life of STi Frenchie, which I imagine goes somethign like this. Up early to catch a glorious Alpine sunrise. Mad sideways drive down Alpine pass in Scoob to shops. Hand pick fresh ingredients, grab some fresh bread and cheeses. Mad drive home, stopping only to catch a fab panorma. Start cooking, humming Irish folk songs. Kiss wife and kids. Time for a glass of red, browse ScoobyNet and stitch panorma. Tweak curves and add a dash of USM. Smile with satisfaction, reward self with another glass of red and plate of bread and cheese. Check cooking before afternoon stroll, and stumble across an amazing landscape just ten yards from fornt door. Spend 20 minutes checking exposure and use a selection of carefully selected grads. Turn for home and wow, would you believe that - incredible sunset! Snap, bracketing exposures, confident of making everyone on SN envious. Finish cooking, feeling hungry, smells wonderful. Cracks open a Guinness to prepare the palatte. Quick taste. Umm, this is good! Another taste check. Add another bucket of chillies - don't want the family to eat too much of this. Serves dinner to starving family. "Damn, it's been a hard day, dear." Wife giving off steam; kids on fire. Yum. Don't want to waste any. Yum, yum. Feeling flushed, cracks another can. Relax. Enjoy the glow. Browse ScoobyNet while merging sunset exposures, expand dynamic range, add soft-focus effect, tweak curves, teaspoon of USM. Post pics on ScoobyNet. Yes, they are good! Shame favourite lens is still with Nikon for repair. Oh, and there's a drop of red left - don't want that to go off. Good lord, is that the time?



I'll be using chicken legs, though. Not a big breast fan, not on chickens at least

Best,

Richard.

Last edited by Hoppy; 12 February 2006 at 01:10 PM.
Hoppy is offline   Reply With Quote
Old 12 February 2006, 01:28 PM   #71
scoobypreza
Scooby Regular
 
Join Date: Feb 2003
Posts: 1,449
Default

scoobypreza is offline   Reply With Quote
Old 12 February 2006, 01:39 PM   #72
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Richard
I beleive you have truly lost the plot mate , an excellent read, should we make it sticky Best of luck with the chicken colombo

Paul
walkpau873 is offline   Reply With Quote
Old 12 February 2006, 02:51 PM   #73
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default

Richard, have you been stalking me? Very funny and uncannily accurate All apart from my lens which has now been repaired. Will post up a few candid snaps in the competition thread which I took during my afternoon stroll today!
STi-Frenchie is offline   Reply With Quote
Old 12 February 2006, 02:52 PM   #74
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default

Oh and then it's into the kitchen to finish cooking Paul's Murghi Makkhani which even at the marinade stage smells lovely
STi-Frenchie is offline   Reply With Quote
Old 12 February 2006, 04:32 PM   #75
Hoppy
Scooby Regular
 
Join Date: Aug 2000
Location: Where age and treachery reins over youthful exuberance
Posts: 5,275
Default

Hoppy is offline   Reply With Quote
Old 12 February 2006, 04:52 PM   #76
CharlieWhiskey
Scooby Regular
 
Join Date: Nov 1999
Location: so much to see, so little time!
Posts: 16,086
Default

LOL Richard
CharlieWhiskey is offline   Reply With Quote
Old 13 February 2006, 10:01 AM   #77
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default

Right then, had Paul's curry last night and the verdict is....butter chicken!!! It's very much like the butter chicken which is served in our local Indian. I de-seeded the chillies as Mrs STi-Frenchie wanted to try the recipe too so it wasn't hot and it went down very nicely

I have a recipe for butter chicken around here somewhere if you are interested Paul? I've not made it myself but it could be worth a shot.
STi-Frenchie is offline   Reply With Quote
Old 13 February 2006, 10:08 AM   #78
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Glad you enjoyed it, i always leave the seeds in, then it gives it a bit of a kick. I really like it and find it very restaurent authentic

Im always up for trying new recipes, so post up your one when you get a mo, and i`ll give it a try. Going to have a go at Chicken Colombo this week, just got to find some colombo spice, is it readily available in the supermarkets here, ive never heard of it before.

Paul
walkpau873 is offline   Reply With Quote
Old 13 February 2006, 10:25 AM   #79
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default

I've no idea about the UK Paul, but it's very easily found here -- all the supermarkets stock it and any of the local markets usually have a stall selling spices so it's a fairly common one.

Yeah, I usually leave the seeds in too but as my better half wanted to try it, I decided to de-seed them on this occasion otherwise she wouldn't be able to eat it or enjoy it. Will track down the butter chicken recipe and post asap.
STi-Frenchie is offline   Reply With Quote
Old 13 February 2006, 11:44 AM   #80
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Woohoo, Sainsburys have just rang me back to say they stock Colombo Spice, guess whats for tea tonight???

Paul
walkpau873 is offline   Reply With Quote
Old 14 February 2006, 06:54 AM   #81
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Ok, i tried Frenchies Colombo Chicken last night and it was spot on. I diced the two red chillies along with the seeds and it gave the meal a decent kick. I must say that we both really enjoyed it, very clean tasting, obviously good for you as theres no nasty loads of butter or oil, just chicken an veg.

I will be cooking this again, real soon Cheers Frenchie

Paul
walkpau873 is offline   Reply With Quote
Old 14 February 2006, 07:54 AM   #82
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default

Very glad you enjoyed it Paul. As you say, it makes a change from all those calories we use in the other recipies
STi-Frenchie is offline   Reply With Quote
Old 14 February 2006, 08:09 AM   #83
STi-Frenchie
Scooby Regular
 
Join Date: Sep 2002
Location: French side of the border at Geneva, Switzerland
Posts: 5,704
Default Butter Chicken (Murgh Makhani - Delhi)

This recipe comes from a book and is very similar to Paul's version above.

Serves 4

900g chicken
4-5 tablespoons oil

For the marinade

2 cups full fat yoghurt
6 garlic cloves
1cm square ginger
2/3 teaspoon red chilli powder or paprika
1/4 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
(optional) tiny pinch tandoori colouring
1/2 teaspoon salt
2 teaspoons lime juice

For the makhani sauce

700g tomatoes
1/2 teaspoon kasuri methi (dried fenugreek leaves)
75b chilled butter
1/2 teaspoon paprika
few drops vinegar
1/4 teaspoon garam masala powder
salt
40g single cream

Method

First prepare the marinade. Place the yoghurt in a piece of cheesecloth and leave to hang to allow the whey to drip away. Purée the garlic and ginger in a blender. Add this and the marinade spices, salt and lime juice to the yoghurt and mix well.

Scald the tomatoes for the makhani sauce and peel off the skin. Reduce to a semi-pulp with a fork or potato masher. Put the kasuri methi into a grinder and reduce to a powder.

Make gashes in the chicken if using pieces on the bone. Marinate the chicken in the yoghurt for at least 1 hour, preferably 2; for best results leave overnight.

When ready to cook, heat the oil in a large flat-bottomed skillet and put in the chicken with the marinade. Cover and cook over a low heat until done. Turn the chicken over during cooking.

Put the tomato pulp inot aa frying pan and cook for 5 minutes or so until the liquid has evapourated slightly.

Add the chilled butter and paprika, after the butter has melted let it cook for just 1 minute. Taste. If it has no sourness, add a few drops of vinegar. Add the kasuri methi and garam masala powder and salt to taste. After 30 seconds, add the cream and stir. The sauce is now ready. Pour it into the skillet and mix well with the chicken. Serve immediately.

If butter is cooked for as long as 3 minutes it will turn into ghee and become a grainy emulsion. So start with chilled butter and cook for less than 2 minutes after the butter has melted.

You can cook the chicken ahead of time. But makhani sauce takes only 5-6 to prepare and should be made with the dish is to be eaten. You can cook the tomato ahead, but add the butter just before serving.

In India restrauranteurs mix a little raw papaya purée into the marinade as a tenderiser.
STi-Frenchie is offline   Reply With Quote
Old 14 February 2006, 07:31 PM   #84
bettyboo
Scooby Regular
 
Join Date: Oct 2005
Posts: 125
Default

Stop this now. Was a size ten and not looking forward to the hot tub now!!!!


Look what you have all made me into!!!

bettyboo is offline   Reply With Quote
Old 14 February 2006, 08:34 PM   #85
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Yeh i kid you not!!!!
walkpau873 is offline   Reply With Quote
Old 23 April 2006, 02:04 PM   #86
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

I think it time for Frenchies lamb curry again!!!

Paul
walkpau873 is offline   Reply With Quote
Old 23 April 2006, 08:07 PM   #87
CharlieWhiskey
Scooby Regular
 
Join Date: Nov 1999
Location: so much to see, so little time!
Posts: 16,086
Default

You getting some practice in Paul?

I might have to practice couple of Thai dishes for when it's my night to cook
CharlieWhiskey is offline   Reply With Quote
Old 23 April 2006, 08:19 PM   #88
walkpau873
Scooby Regular
Thread Starter
 
Join Date: May 2005
Location: Tamworth Staffs
Posts: 741
Default

Oh yes Chris, its bubblin away nicely on the hob as we speak
walkpau873 is offline   Reply With Quote
Old 23 April 2006, 08:23 PM   #89
sunflowerkiss
Scooby Regular
 
Join Date: Apr 2006
Location: Somewhere over the rainbow
Posts: 269
Default

sunflowerkiss is offline   Reply With Quote
Old 23 April 2006, 09:35 PM   #90
ChrisB
Moderator
 
Join Date: Dec 1998
Location: Staffs
Posts: 23,573
Default

I did your chilli for SJ_Skyline and a mate a few weeks back Paul. It went down a treat
ChrisB is offline   Reply With Quote
 
 
Reply

Related Topics
Thread Thread Starter Forum Replies Last Post
Kos's Chillout Room (come chill guys!!) Kosy The Muppet Room 5 10 August 2001 05:45 AM
Josh Levy photographs mmason ScoobyNet General 9 29 March 2001 07:59 AM
Did Man really walk on the moon ???? ca Non Scooby Related 12 06 December 2000 01:58 PM
Brands Track day Photographer?? Ian Sutton ScoobyNet General 21 20 October 2000 10:38 AM
Impreza in Seedy Sex Scandal Possum Fink ScoobyNet General 14 06 March 2000 09:45 AM


Tags
chicken, makahani, recipe

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Forum Jump


All times are GMT +1. The time now is 11:36 PM.


 
  • Ask a Question
    Get answers from community experts
Question Title:
Description:
Your question will be posted in: