sartoric
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Posts posted by sartoric
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On 4/3/2023 at 1:04 AM, haresfur said:
What do you do with the seeds?
The berries of the curry tree are really delicious.
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11 hours ago, KennethT said:
They have those in Iceland also. There's a small town that revolves around hot springs and tourists can both cook eggs in the water and they also bake bread in the hot steam. Sulfury bread. Yum.
But the hot springs are great for soaking after a long hike. Our first hotel had a spring on their property and they fed it into a series of natural pools for bathing/soaking.
Northern Thailand also has hot springs where you can cook eggs !-
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7 hours ago, JoNorvelleWalker said:
She could always visit New Zealand, I hear they are about the same.
Without the Arctic char and Langoustines though.
I have been to NZ, but not the far south where glaciers lie. It is on the fridge list.-
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1 minute ago, heidih said:
And we will await your excellent as always report
Maybe you misunderstood, it’s KennethT going to Penang at Christmas.
Unfortunately I have no travel plans on the horizon. -
Thanks from me too @KennethT. I’m unlikely to get to Iceland in this current life, so I appreciate seeing it through your eyes. Looking forward to Penang at Christmas.
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2 hours ago, Kerala said:
A couple of late additional photos of our breakfast at Guruvayur after the rice feeding. These were just WhatsApped to me.
Puri with a potato curry.
Ghee-roast dosa. Extra ghee, I guess.
Paper dosa. Just paper-thin.
I'm back in England as I write this. Possibly for the first time in my life, I'm nostalgic for vegetarian food.
Oh my gosh, those drumsticks. We have tried growing them here, not successfully yet. It’s been too wet.
Umm, also those dosas look fabulous.-
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All looks fabulous @Kerala. So jealous of your trip with family, I reckon it would be a huge difference to being a western tourist.
I think someone else asked the question about the spice mix on my thread. IIdidn’t know at the time, so it’s good to solve the mystery.
Jew town was pretty fascinating, and the synagogue was a first for me.Did you know every handmade tile is different ?
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Thanks so much for this. Takes me back to our time in Kerala, which we very much enjoyed.
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Wow, that was a fabulous meal !
Thanks so much for taking the time to share with us.-
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10 hours ago, KennethT said:
This looks really good. I haven't been in the market for cookbooks, but the sample recipes look right up my alley. I did enjoy looking at Sri Lankan food while reading @sartoric's travel blog a while back. But how to make my own string hoppers?
@KennethT I wanted to buy a string hopper device in Sri Lanka but lost interest when the vendor wanted $50. He clearly thought I was born yesterday.-
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Putting tomato juice in the fridge now ! Oh my, that Bloody Mary.
Thanks for sharing.
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This is also how you make paneer, the firm Indian cheese. It’s pressed into blocks rather than broken up.
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I got my copy of Dishoom in the post yesterday. Jumped right in making Chicken Berry Britannia from page 232.
It was delicious despite no cranberries.
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19 hours ago, Smithy said:
@sartoric, I think of shatta as the Egyptian (or perhaps more broadly Arabic) chili pepper. What is it in this case?
It was a Sami Tamimi recipe found by Google. Sliced green chillies and salt in the fridge for 3 days, then blitzed with cider vinegar and lemon juice. Simple and helps when you have a glut of green chillies.-
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This was a Moroccan tajine of wings with chickpeas, olives and preserved lemon. I grew and preserved both the olives and lemons. In the sauce is a fiery harissa from home grown chillies.
The green stuff on top is shatta and a sprinkling of parsley, both also from our garden.
It was even better for lunch the following day.
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8 minutes ago, heidih said:
Beautiful meal. So what is the end texture of the skin?
It’s not crisp, soft I guess.
I made the curry sauce first, fry mustard seeds, add pounded ginger and black pepper, blended onions and green chillies, curry leaves, sliced garlic, loosened with coconut milk then add the wings and potatoes. Tamarind goes in last with a sprinkle of garam masala.-
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It was almost exactly 5 years ago in the before times, that we visited the Indian state of Kerala.
I made this last night, wings in a mild curry flavoured with tamarind and coconut. Served with turmeric rice, an orange avocado salad, tarka dal and mixed veggies from the garden. The veg included New Guinea beans (which are not from New Guinea and are not beans), carrots, okra and green beans. This dish also flavoured with tamarind and quite fiery.
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4 hours ago, heidih said:
Also @sartoric can you explain fermented chili lime - which element is fermented or is it a fermented sauce?
It is a fermented sauce by Clean & Green Organic Ferments.-
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5 hours ago, rotuts said:
Sure. I used finely shredded cabbage and carrots, thinly sliced red onion, some mung bean sprouts and mixed it all with this dressing:
https://www.recipetineats.com/asian-sesame-dressing/Basically any veg you have on hand will work.
For crunch I added crispy noodles.
You could also use peanuts or other nuts.
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Team flat here. Marinated in ginger, garlic, soy, pepper, lime and chilli, then baked.
Served with Asian slaw and rice flavoured with warm spices of star anise, cardamom, cloves etc.Fermented chilli lime dipping sauce.
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10 hours ago, liuzhou said:
I still have the Curry Club cookbook from the 1980s. The late Pat Chapman was hugely influential in the UK curry world.
As to wings, about a month ago I had some Asian style wings from Christine Ha's (Blind Chef's) cookbook. “Recipes from My Home Kitchen (eG-friendly Amazon.com link)”. They were to die for.
I had that book too. This is different though - The Curry Club (Home Cooking). It started as a FB group and expanded to a website when the recipe files became too difficult to manage on FB. They also sell a few spices, spice mixes and cookware.
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I don’t seem to be able to reply and quote @Duvel, but here goes anyway.
Clockwise from the wings; white cabbage curry from an English website called The Curry Club (Home cooking) we are growing cabbage and this recipe is delicious. Next to that cucumber and mint raita (also growing cucumber and mint) flavoured with roasted and ground cumin, next again is fresh tomato chutney (a South Indian recipe, I’ve posted the method for this in the curry cook off I think). Yes, we’re growing tomatoes too
Lastly is Poha, a partially cooked flattened rice, often eaten for breakfast. The flavourings can be almost anything you have on hand. Sourdough flatbread to mop.
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3 minutes ago, Smithy said:
That looks wonderful! Recipe, or at least rough instructions, please!
Something like this;Heat a few tbs oil, add some cumin and black mustard seeds, when they pop add in a finely diced onion and fry until beginning to colour. Add ginger and garlic (both finely diced or grated) when you can smell them add chopped fresh tomatoes (or canned) and simmer smooshing them to a paste, until the oil appears at the edge of your pan. Add your curry mix, I use a tsp of ground cumin, coriander, chilli and 1/2 tsp turmeric. You can use any you like. Add wings, possibly water, simmer covered until done.
Finish with a tsp of garam masala, a crumble of methi (dried fenugreek leaves) a sprinkle of chopped coriander.
You can add extra seeds at the beginning, like cardamom, cloves, fennel, and different ground spices within reason. Also vary the finishing touches, mint, parsley, dill all work. Leave out the methi if you don’t have it.
The mainstay is the onion, garlic, ginger, tomato base. I sometimes stir in a spoon or two of yoghurt.Turns out different every time, always tasty though
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I do love a chicken wing curry.
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Gardening: (2016– )
in Food Traditions & Culture
Posted
Kinda herby, citrusy, sweet and juicy. I’ve only plucked them off the tree and popped in the mouth straight up. I have one growing quite close to the house, and one along the driveway.