getfunky said...oceanfire said...Sacrelige!
I can't believe you chopped up a nice filet to do that
Still, looks good but
We do this every year, the recipe's a bit involved to go in to now, so I'll leave a bit of a teaser here for now...
Nice effort!
Any man would be happy to whip out a sausage that big.
Not gonna post a recipe as they are soo easy to find, but if you are a fan of curries, make from scratch. 50% more effort 300% better taste.
When i have time I do it and besides the tedious chopping up bit all it takes is a bit of skillz with the barmix blenda and you are nearly done.
Deluxe!!
Massaman, Rendang or Penang curries = highly recomended!
Love a good Fred McMurry.
Tandori chicken.
chicken pieces cut about the same size.
natural yoghurt (greek style just the way ya love it)
1 tsp hot paprika
2 tbsp tumric powder
2 tbsp cumin seeds
2 tbsp corriander seeds
1 tbsp mustard seeds
1 tbsp garam masala
2 clove garlic
nob of ginger
red food colourin (top secret ingrediant for looks only)
skewers (long metal suckers that look like a sword)
Tandor oven (if not pizza oven or ****in hot oven)
in a hot pan with no oil add seeds remove once they start poppin and put in a morta & pestle and smash till powder.
add everything together in a marinating dish (except skewers) mix it up then
cover it, fridge it and leave over night.
next day skewer it hang it over a deep dish tryin not to allow chicken to touch anything.
keep an eye on it, around 25min, need a bit of a burnt edge for authentisity.
