Recipes, home grown goodness, BBQing and food stuff
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@catogrande it was amazing. But again, because one needs to be honest on internet forums with strangers, it wasn't my inspiration or work, a mate who was hosting did it all, I was a mere guest. But it felt worthy of sharing here regardless
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande it was amazing. But again, because one needs to be honest on internet forums with strangers, it wasn't my inspiration or work, a mate who was hosting did it all, I was a mere guest. But it felt worthy of sharing here regardless
Sounds like a useful friend to have
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
@catogrande it was amazing. But again, because one needs to be honest on internet forums with strangers, it wasn't my inspiration or work, a mate who was hosting did it all, I was a mere guest. But it felt worthy of sharing here regardless
Sounds like a useful friend to have
Standard Zimbabwean. Knows how to kill and roast a beast. Never eaten a salad in his life.
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I've really been getting into eggs for breakfast this year.
Made some cracking Turkish Menemen and Cilbir and also a pretty fiery Huevos Rancheros over the last three weekends but reason for posting is as part of that wanted to track down some spices that aren't easily available and discovered these people
www.leenaspices.co.nz Great service order arrived within 24 hours. They do a broad range of spice blends but also as I said some difficult to source single spices like pul biber.
Also made the best Pide ever
Apologies all - No meat in any of the meals
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
I've really been getting into eggs for breakfast this year.
Made some cracking Turkish Menemen and Cilbir and also a pretty fiery Huevos Rancheros over the last three weekends but reason for posting is as part of that wanted to track down some spices that aren't easily available and discovered these people
www.leenaspices.co.nz Great service order arrived within 24 hours. They do a broad range of spice blends but also as I said some difficult to source single spices like pul biber.
Also made the best Pide ever
Apologies all - No meat in any of the meals
Thanks for that link. Some really good looking blends available there that save having umpteen ingredients to make your own going stale in the pantry.
Might have to get out the cookbooks for inspiration.
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@hooroo said in Recipes, home grown goodness, BBQing and food stuff:
@dogmeat Wicked! I love they have the pre-made blends!!!
I love a decent slow cooked curry!!!
You have probably chosen to forget more than I know about currys etc. Looking at that lovely long list, can you recommend some not so common blends I could order for Pork or Lamb shoulder curry???
I love heat and love flavour
Any advice would be gratefully accepted
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
I've really been getting into eggs for breakfast this year.
Made some cracking Turkish Menemen and Cilbir and also a pretty fiery Huevos Rancheros over the last three weekends but reason for posting is as part of that wanted to track down some spices that aren't easily available and discovered these people
www.leenaspices.co.nz Great service order arrived within 24 hours. They do a broad range of spice blends but also as I said some difficult to source single spices like pul biber.
Also made the best Pide ever
Apologies all - No meat in any of the meals
( MN5 has left the discussion )
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@hooroo Unlike you and @Crucial I enjoy getting the pestle and mortar out and creating my own masala so I didn't really look at the blends.
I've just had a quick squizz at the Indian ones and I think the colour gives you a good clue as to what would suit your personal preferences.
The Jalfrazi looks authentic and the vindaloo would go well with pork but a list of ingredients doesn't really tell you that much It's all about the balance right?
I tend to use whole spices and dry fry them then grind them myself Always start with "C" for curry
Cardomom, Cloves, Cumin, Coriander, Cinnamon, Chilli and build from there. I see she does have a Pork Masala which has the aromatics but no heat but I know you'll have plenty of Chilli of your own.Sorry couldn't be more help.
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Seems as good a page as any to post this, just loaded up the fridge at the new house. I fucken LOVE the amount of outstanding hot sauces there are out there in the market at the moment. Even the not so good ones are bloody good. I won’t have BBQd meat without a nice big dollop of sauce on there, just gotta be extremely careful with the fire dragon chillies one which is an absolute killer if you put too much on.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@mn5 Amateur. I would have over 30 different Chilli sauces - mostly gifts that I have yet to open to be fair
I’m getting there, had to chuck a couple out as they looked a bit old.
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@dogmeat said in Recipes, home grown goodness, BBQing and food stuff:
@hooroo Unlike you and @Crucial I enjoy getting the pestle and mortar out and creating my own masala so I didn't really look at the blends.
I've just had a quick squizz at the Indian ones and I think the colour gives you a good clue as to what would suit your personal preferences.
The Jalfrazi looks authentic and the vindaloo would go well with pork but a list of ingredients doesn't really tell you that much It's all about the balance right?
I tend to use whole spices and dry fry them then grind them myself Always start with "C" for curry
Cardomom, Cloves, Cumin, Coriander, Cinnamon, Chilli and build from there. I see she does have a Pork Masala which has the aromatics but no heat but I know you'll have plenty of Chilli of your own.Sorry couldn't be more help.
All good. I love my pestle and mortar but I'm a recipe guy when it comes to curries as I don't have that skill to create the balance between spices
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@hooroo you probably do you know.
Like a lot of cooking it’s confidence
I’m a recipe guy as well but with time I have got more confident with flavour profiles
Curries were the first type of food I felt able to go off piste with. They’re pretty forgiving.
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