The **Now Eating** Thread
- Thread starter J1234
- Start date
Associate
Topside roast.
Was it butchered properly?
Soldato
No pics, which is not normal as I have a pic of everything 
But I did a rolled pork belly, with a apricot and herb stuffing last night, with a cider and onion gravy. It was the nuts. Since I made it up, I was properly impressed.
But I did a rolled pork belly, with a apricot and herb stuffing last night, with a cider and onion gravy. It was the nuts. Since I made it up, I was properly impressed.
Associate
- Joined
- 18 Jan 2009
- Posts
- 211
Just had a 60 day ages centre cut rump steak from Turner and George. Was amazing. With chips and mushrooms.
Just had a 60 day ages centre cut rump steak from Turner and George. Was amazing. With chips and mushrooms.
looks very good, a splash of peppercorn sauce over the mushrooms would have been pure win
Soldato
Seems that pathia is my new go to curry when I'm feeling uninspired, fair play though, it's a great curry, and simple to make.
(so now eating chicken pathia)
(so now eating chicken pathia)
Soldato
Basically
2 onions (finely chopped)
5 cloves of garlic (finely chopped)
5 cm ginger (finely chopped) (I just try to match the garlic here)
3 chillies (I tend to put more in, but I like a good kick)
Sweat these off slowly till soft and brown, then add
2 tsp kasmiri chiili powder (normal is fine it's just for the colour)
2 tsp ground corriander
1 tsp turmeric
1 tsp ground cumin
Cook this out (I tend to give it about 4-5 minutes) While its cooking out, get yourself 500ml of chicken stock, and 400ml of hot water with 4 heaped tsp of tamarind paste/concentrate dissolved. (I usually combine these to make less mess)
Add 2 tins of chopped toms to the onion and spice mix, bring to heat, and add the stock / tamarind mix.
Bring to a boil and add 2 heaped TBSP of brown sugar. Let this simmer for a while (about an hour) then blitz down and return to heat.
Here's where I check for the sweet / sour balance, too sweet and more tamarind, to sour and more sugar. (If your unsure pour a few tablespoons into two separate bowls then add a little of each (tamarind / sugar) to each and taste)
Then that's your sauce done. Next up fresh pan and add your meat!!!!!!
For the meat, get a dry pan and add cumin/corriander/fenugreek/mustard seeds (About a mixed tsp per serving), when they start popping add a little oil/ghee and add your meat (prawns work well too, but wait till the end to add them) brown your meat and add a few TBSP of the pathia sauce, allow it to burn and really coat the meat. Add more of the pathia sauce (as desired for a thick / runny sauce) and bring to a simmer, throw in some chopped fresh coriander and curry leaves.
Serve with your preferred rice, some mango/tomato chutney, and a few wedges of fresh lime. The reason for the chutney and lime is people can change the sweet / sour balance to their taste.
Hope you enjoy
(I haven't mentioned seasoning, I tend to season as I go, but this does use stock which will cook out, so you may want to just season after you've blitzed the sauce down, then season your meat)
2 onions (finely chopped)
5 cloves of garlic (finely chopped)
5 cm ginger (finely chopped) (I just try to match the garlic here)
3 chillies (I tend to put more in, but I like a good kick)
Sweat these off slowly till soft and brown, then add
2 tsp kasmiri chiili powder (normal is fine it's just for the colour)
2 tsp ground corriander
1 tsp turmeric
1 tsp ground cumin
Cook this out (I tend to give it about 4-5 minutes) While its cooking out, get yourself 500ml of chicken stock, and 400ml of hot water with 4 heaped tsp of tamarind paste/concentrate dissolved. (I usually combine these to make less mess)
Add 2 tins of chopped toms to the onion and spice mix, bring to heat, and add the stock / tamarind mix.
Bring to a boil and add 2 heaped TBSP of brown sugar. Let this simmer for a while (about an hour) then blitz down and return to heat.
Here's where I check for the sweet / sour balance, too sweet and more tamarind, to sour and more sugar. (If your unsure pour a few tablespoons into two separate bowls then add a little of each (tamarind / sugar) to each and taste)
Then that's your sauce done. Next up fresh pan and add your meat!!!!!!
For the meat, get a dry pan and add cumin/corriander/fenugreek/mustard seeds (About a mixed tsp per serving), when they start popping add a little oil/ghee and add your meat (prawns work well too, but wait till the end to add them) brown your meat and add a few TBSP of the pathia sauce, allow it to burn and really coat the meat. Add more of the pathia sauce (as desired for a thick / runny sauce) and bring to a simmer, throw in some chopped fresh coriander and curry leaves.
Serve with your preferred rice, some mango/tomato chutney, and a few wedges of fresh lime. The reason for the chutney and lime is people can change the sweet / sour balance to their taste.
Hope you enjoy
(I haven't mentioned seasoning, I tend to season as I go, but this does use stock which will cook out, so you may want to just season after you've blitzed the sauce down, then season your meat
)
Caporegime
I had a pathia the other day via a recommendation here.
It's quite nice, but a little too sweet for my liking.
It's quite nice, but a little too sweet for my liking.
Associate
Topside roast.
oh yeah that looks good
Soldato
corrrr
Associate
- Joined
- 18 Jan 2009
- Posts
- 211
Waitrose Picanha?
Good spot 
Soldato
Rare Onglet Steak, Rocket & Parmesan Salad, Bread basket
That looks awesome, I'd eat that and then again
