Recipes thread

GMJ said:

Just got my latest delivery. Around 8.50 for the 4 of them delivered...

View attachment 99568

Click to expand...

I popped into the main Curry house in Bradford on my way home today, Pakeezah, you'd love it in there G shelves upon shelves of spices, and they sell the most delicious meats and fish along with freshly made food.

I'd double my body size if I lived near Bradford/Leicester/Rusholm etc etc

Posting on behalf of my wive:

Thank you Graham for the recipes that you have sent Drew, I have prepared and served 4 all of which have been first class in every way. My only question is, how do you keep your Coriander fresh? Yesterday evening I used a packet bought fresh from Waitrose in the morning and although stored in the veg drawer in the fridge, was anything but fresh when I went to use it yesterday evening.

If you have any other recipes, I would be eager and willing to try them.

Thank you.

Regards

Joyce.

If I may be so bold as to reply to your dear wife Drew, the fridge drawer isn't the right place, Liz put cucumber and carrots etc in our and they wilt and go off very quickly and get thrown out, I have never put vegitables in the fridge and never had a problem, my view is if the supermarket doesn't do it why wood eye.

I keep lettuce in the fridge draw as well as carrots spring onions and cucumber, they keep fresh for some days by wrapping them in a damp tea cloth, never tried it with fresh herbs though.

Have you tried putting the bottom of the stems in a glass with half an inch of water Drew?

"Check your lettuce every day or two"

I've been warned about doing that.

Coriander is a tough one I also buy it from the supermarket and am quite picky with the bunch/pack I pick up. I tend to try and make my curry within a day or two of buying it for the reason you outline. I also keep it in the fridge lower drawer. I think there is an element of pot luck here as I have had it last 5 days or more in the fridge. I always root around for the newer stuff at the back and also look at a few bunches to see if I can pick a fresh one.

The alternative is to buy a plant. I have done this a few times. It doesn't last longer than one meal so costs more. Just a tip on this though: if you do a buy a plant, they normally come with see through cellophane wrapped around the sides. Leave this on when you get home and water it from the top. I have found that if I take the cellophane off the plant tends to flop badly!

Lots including my wife freeze fresh herbs, if she has to buy any. Various places in Europe you will see frozen chopped "fresh" herbs in resealable sachets that you can take as much as you need at anyone time, in the frozen section of supermarkets. The wife freezes fresh ones chopped in water in the ice cube trays then bags them the next day.

Yes Dick, we freeze quite a few herbs throughout the year, but when a recipe calls for fresh herbs, frozen ice cubes just don't work.

The freeze dried in sachets that you can take just a tsp or 2 out of do apparently. In fact like some veg they actually taste better than some of the so called fresh stuff that has travelled half a continent "in the green"

JanHank said:

Have you tried putting the bottom of the stems in a glass with half an inch of water Drew?

Click to expand...

Not yet Jan, we have only just started using Coriander, the packet I bought yesterday had little or no stems.

Sometime this week I will put a pot or two in the propagator and grow my own.

Back to square one tonight, grilled fresh salmon, leeks, cauliflower with a cheese sauce, carrots, asparagus spears and Armstrong baby potatoes, washed down with a glass of Waitrose, Villa Maria Pinot Grigio.

Drew said:

Back to square one tonight, grilled fresh salmon, leeks, cauliflower with a cheese sauce, carrots, asparagus spears and Armstrong baby potatoes, washed down with a glass of Waitrose, Villa Maria Pinot Grigio.

Click to expand...

Now that meal reminds me of my mother. And she would have had fresh herbs. Dill on the salmon, chives in the cheese sauce and mint on the potatoes. All out of the garden, and out of season preserved mashed in butter. I'd forgotten about that. Butter is a great presevative. She used to roll it into a sausage after she mashed the herbs into it then cut it into discs when needed. Don't think it would work with corrianda though. If you were just sprinkling the leaves, you could stir it into a curry or dahl though.

This is not a recipe, but it made me smile, what other nations look on as our favourite food 😁

After trying all Grahams recipes I will stick with his excellent curries.

We had chicken with ginger and black pepper with a home made naan tonight...on a school night!!

Both from the freezer.

Blimming lovely!

I'm not impressed with Beef as a curry meat, too stringy, what would be the best cut?

And I tried yet again and failed with the Yorkshire pudding, deffo plain flour, oven at 220c same mix as ever, it's only cheap flour but we only ever get cheap flour so no difference there, I is perplexed.