sartoric

This is also how you make paneer, the firm Indian cheese. It’s pressed into blocks rather than broken up.

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.

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.

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.

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.

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.

It is a fermented sauce by Clean & Green Organic Ferments.

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.

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.

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.

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.

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

I do love a chicken wing curry.

Nonno Jack’s Sunday lunch. My husband Mark is one of five boys born in the late ‘50s / early ‘60s to Italian parents. After mass the family would visit their maternal grandparents for lunch. Often, nonno Jack would make chicken wings in a fresh tomato sauce. He used a pressure cooker and served the wings with pasta. I’m scared of my pressure cooker and prefer the wings with medium grain rice. The sauce is simple, olive oil, diced onion, garlic, tomato paste, white wine, blitzed fresh tomatoes and chilli flakes. I simmer them for an hour or so, until they’re very very tender. Served tonight with wild rocket from our garden, dressed in the traditional Italian way. Salt, pepper, oil, vinegar, added to the greens in that order, then tossed. For me, flats rule. Luckily, M likes the drumettes.

Bugger. I will miss his posts.

Yep, I’ve had em, and I actually like them. Thanks for reminding me

I first experienced fruit with chilli in northern Thailand. I was on a day trip with a group and an American Thai lady bought slices of green mango from a street vendor that came with a bag of chilli mix to dip. Was delicious. Enjoying your travelogue @Smithy

I’m sorry I can’t remember, would have been red and whatever we were growing at the time. My best guess is Birdseye. I guess the beauty of it is that you can store it forever. I still have a jar going, from at least five years ago.

I made a persimmon and chilli jam once. It was rather yummy with cheese and crackers.

I’d recommend anything by Madhur Jaffery, she’s my all time favourite. I just did a quick count and found 27 in my various shelves, I’m sure there’s more lurking around. Another favourite is by Meena Pathak (of the famous chutney and paste maker Pataks). oops, just found 6 more

I guess you’re referring to hugelkultur, cos I’m pretty sure you’d know the veggies. This is a hugelkultur bin, made from scrap corrugated iron and star pickets. Into the bin we piled layers of sticks and twigs, rotted hay, garden soil and compost. We have two of these bins. Here’s the other one, photo taken a while ago. It now has leafy greens, spring onions and radish planted. We have numerous other beds growing food plants. Some are enclosed to keep the critters out, others are planted with stuff the critters don’t eat. There’s a kitchen garden near the house with herbs and spices, plus about a dozen different fruit trees. The aim is to be self sufficient in fresh produce, and it helps that we can trade with neighbours and also sell excess in town. We sold a couple hundred bucks of citrus in the just finished season

I’m a bit excited about these from the hugelkultur bin. There’s a few caulis. Broad beans. And cabbage.

How very sad. I always enjoyed the cook offs, and was beyond thrilled when he posted something of mine on FB. Rest peacefully David.

Elephant garlic from last years crop, given to us by a neighbour. The largest head weighs 330g. This type of garlic grows best around these parts, we have a 100 plants in, they’ll be ready to harvest in November. Yesterday I made garlic chilli pickle with the big guy.

I’m late to the party, but enjoying it nonetheless. The food looks fabulous as does the scenery. We were supposed to go to Greece in May 2020. We all know why that didn’t happen. Good to see some are able to travel again. Thanks 🙏 @shain