thought maybe a few of you could offer some good home cooking recipes. I enjoy experimenting and sometimes cook as well

My first offering.... Any suggestion on how to improve teh recipe let me know.
Itahari chicken (DIY!)

1) 2 medium onions
2) 4 Tbls. sesame or sunflower oil
3) 3 small fresh green chilies, slit and seeded
4) 1 tsp. curry or to taste or( 4 curry leaves, if you can find them)
5) 1/2 tsp. tumeric
6) 2 large tomatoes, peeled and chopped
7) 3 garlic cloves, crushed in garlic press
1 1/2-inch piece of ginger, grated, or juice of the piece crushed in a garlic press
9) A pinch of cayenne or chili powder
10) 2 chicken breasts
11) 1 large red bell pepper & ½ green pepper
12) 3 tsp – barts tamarind paste
13) 2 tsp sugar
Directions:
Fry the onions in the oil till just soft. Add the green chilies and curry leaves (if you have them-see next step) and fry, until the onions are golden. Now stir in the tumeric, curry powder( if curry leaves not used) garlic, ginger, tomato and cayenne, and fast cook on a high heat for 1-2 minutes. Add the chicken pieces and the bell peppers and add the tamarind. Season with a little salt, and fast cook/fry for 5-8 minutes, or until the chicken is tender but cooked all through and the sauce reduced, tasting and adding a little sugar/chilli/tamarind to suit your tatse.
Serves 2- Serve with rice or Indian bread.

If you fancy being swanky prepare the chicken as “tandoori chicken” with :-

• 1/2 pint of live natural yogurt
• 1/2 Tablespoon Cumin powder
• 1/2 Tablespoon garam massala
• 1/2 Teaspoon Coriander powder
• 1/2 Teaspoon Turmeric powder
• 1/2 Teaspoon chilli powder
• Juice 1/2 lemon
• 4 cloves garlic - crushed
• 1/2 inch grated ginger
• 2 pieces of skinless chicken on the bone
• 1/2 Lemon

Leave for atleast 1 hour marinading in the goodness.
Separately fry the chicken on a high heat prior to adding to the main dish.

Rice:-
1 cup basmati rice
1 bay leaf
3 cardommon pods
¼ of a lemon beaten to submission

Bung all in saucepan for circa 20 mins with water.

Serve with a good dose of lager.

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JP
GT4DC Treasurer

Grey St185 RC
Silver BMW E46 M3
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take one whole chicken clean and prep as norm
take one can of stella open drink until it can be laid sideways with opening at the top and nothing runs out
slide can open end first into the parsons nose
roast as normal

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st185 c/s No 2801
mongoose ex
stage 3 turbo
forged pis
K&n induction
baily recur dv
aussie decat pipe
blitz boost controller
Nemesis ecu

When i am at home my wife is my right hand
When i am at work my right hand is my wife

Now that the nights are drawing in and Jack Frost is out and about again......


A good hearty bowl of soup is always welcome on a dreary day. Here's my vegetable soup

The recipe is somewhat variable to taste but it's hard to go too far wrong

Ingredients
2 good sized potatoes
3 carrots
2 medium parsnips
1 onion
1 sweede (turnip works *)
2 tomatoes
1 red pepper
1 Handful of mushrooms
1 handful of dried mung beans
1/2 handful of dried yellow lentils
1/2 handful of dried split peas
1/2 handful of dried pearl barley
2 Vegetable stock cubes
1 Chicken stock cube(replace with another veggie for real vegeterian)
Boiling water to suit
Spices to taste, I use
1 pinch ground cardamom seeds
1 good pinch salt
plenty of ground pepper
1/2 teaspoon Paprika
1 pinch of Cayenne pepper

*Turnip is a little more sour than sweede. If you find it too sour add a little bit of soft brown sugar to the mix

Preparation
Chop the veggies into dice sized cubes. You want about the same amount of swede as potato

Cooking
I use a pressure cooker - a proper old fashioned hissing bomb on the stove, not one of these fancy new low pressure jobbys
Put all the ingredients into the pressure cooker (crush the stock cubes)
Cover with boiling water by about an inch
Bring to pressure and cook for 15 mins. switch off heat and allow to depressurize naturally

You could probably cook this "normally" in a pan but I've never tried. Best guess would be a gentle simmer for about 30 minutes

Serves
Lots and lots. Imagine a soup version of 5 fishes and a loaf
You'll find the soup thickens as the days go by due to natural starches, just thin with a little water when reheating

Serving suggestions
Accompany with freshly baked bread or freshly baked "part baked" bread or freshly baked garlic bread slices from the local supermarket
Basically anything consisting largely of bread


Other ideas
If you want to make a hearty meal out of this you can add many other ingredients :-
A pack of sausages cut up to meatball size, actual meatballs, stewing steak cubes etc etc

Be aware
There's lots and lots of fiber and starch in this. If you loon out on bowls and bowls of the stuff the results are likely to resemble the after effects of a prune vindaloo sprinkled with gunpowder!

Just received a slightly early birthday present. A quick flick through it this morning it actually looks quite good.

http://www.bournemouthecho.co.uk/leisur ... g_for_men/

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If at first you don't suck seed, try drier grain.

pure class

take one can of beans and open
take 2 bitza sliced bread - stick in toasta
wait for the toasta to pop out the bread
put on plate and stick the beans ontop - no need to heat the beans as they taste better cold...

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ST205




"And God said, Let the earth bring forth grass, and the earth brought forth grass and the Rastafarians smoked it."