Indi's How To Cook Properly thread

[GIRLSCANSTEP2]

Ah I see, well that sounds alright lol I actually never heard of anything like that before

[logikz]

Is you just being you, or is that a genuine question? Sounds like a well funky combination.

its a peice of art i assure you doctor, youve got to try it.
does this mean you do not have the recipie?

[Indi]

All my curry recipes are like big meals with meat and veggie. I'll have a look through and see if I can knock something up that will meet your requirements sir

[Indi]

Aha I found one for you lurking in my sauces page, the only one I have.

RESTAURANT STYLE CURRY SAUCE

Ingredients:
2lb/900g Large Onions sliced into thick chunks
1 Large tin Chopped tomatoes (400g)
1 Tablespoon Tomato Puree
10 Cloves of garlic, crushed
4 inch piece of root ginger, skin removed
1 Teaspoon curry powder
1 Teaspoon garam massalla
1 Tablespoon Turmeric
Juice of 1 whole lemon
3 Pints chicken stock
1 Teaspoon salt
10 Tablespoons vegetable oil

Bring the water to boil in a large saucepan with the salt.

Add the sliced onions ,garlic and ginger into the pan and bring back to the boil. When it has boiled, reduce the heat to allow the contents to simmer, cover and leave for 30 minutes.

Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice and tomato puree to create a thick paste (add a little water if necessary).

Pour the tinned tomatoes into a food processor and puree for 3 minutes to a smooth sauce. Empty into a container and wash and dry the food processor.

When the onions have simmered for 30 minutes drain off the liquid using a sieve into a container for use later. Place the remaining onions, garlic and ginger mixture into a food processor and puree for 2 minutes (You may need to do this in batches depending on the size of the food processor).

Wash and dry the pan that the onions were cooked in and put in the oil and bring up to a medium high heat. Once the oil is hot stir fry the thick paste for 1 minute and then a dd the pureed tomatoes and bring to the boil. Once boiling add the pureed onions and mix the contents well together. Bring back to the boil and then simmer on low for 30 minutes skimming off any froth on the surface every couple of minutes.

You can now use the curry sauce immediately or freeze or refrigerate it.

[logikz]

fantastic indi, i will update this thread with how i get on. the stuff that goes in that sauce hey? i would never have guessed, almost seems you could prepare the meal and bin the meat and veggies with a sauce like that.

[boobjunkie]

I gots an interesting one for ya, i cooked this for the ancients a few weeks ago and it went down a treat - nettle soup!

Ingredients (serves 2)

1 large onion
2 large potatoes
a plastic bag full of nettle leaves (no stalks plz)(make sure the nettles are between 6 an 12 inches tall and wear gloves when picking them)
1/2 ounce of butter
handful of fresh basil leaves
500ml of chicken or veg stock

1. Fry off the onion in a pot gently so it sweats
2. Add finely diced potato and cook until soft
3. Add nettle leaves and cook for 1-2 minutes until wilted
4. Pour in stock and add butter, simmer until all butter has disolved.
5. Add half the basil leaves.
6. Add contents of pan to blender and blend until smooth
7. Serve while hot with the rest of the basil sprinkled on the top and a dollop of sour cream if thats your thang, crusty bread is a winner too

[DJNitrousUK]

Big ups to Indi!

Will try some of these as I enjoy cooking...

[shadowdemon1990]

is this just meal recipies ??
Cuz i no a shit load of cakes/ice creams & quite a few recipies for italian foods !!

[lokki]

Ok..

good idea for a thread i got bare recipes..

This is my current fave

SALMON AND MUSTARD ROCKERT AND CHEESE SACUE


This is really nice..

It has got a name i kinda made it up, but its basically like Carbonarra but with Salmon

The Fish:
Get a salmon steak add two cloves of crushed garlic, salt and pepper and fresh basil (got to be fresh!) .. stick it in the oven on abotu 180 for around 25 mins.


The sauce:
Melt a small bit of butter in a pan and add some flower to it to create a thick paste (its called a Rue)... this is the basis to the cheese sauce.
Gently add milk to the Rue and wisk until it turns to the consistancy of cheese sauce.
Next add some grated cheese (mature cheddar) and a tea spoon of enlish mustard and a handful of rocket.... stir and add black pepper. You can add white wine too but thats some advanced shizzle.

Cook the Pasta.. whatever pasta you want. I prefer Taglatelli.

Lay the pasta in a large bowl, put the slamon on top and pour over the sauce.. and gridn lots of black pepper over it.

It goes well with wine like Pinot Grigio.. trust... on a summers eve chillin with your girl this is the one!!!

[lokki]

SIMPLE PASTA SAUCE

this one saved my life nufff times and it is so much nicer than Dolmio or that crap.

heat some olive oil up in a pan and add a tin of tomatoes. Or if you want use fresh blanched ones with the skins off.

If they are tinned drain most of the liquid off.

Heat gently adding garlic and pepper and salt tomatoe puree. also add fresh Basil and orregano.


Heat gently for a while...

Simple!

Basically use this for a base for any tomatoey type italian food like spaghetti bolagnaise or lasagne.. trust its much nicer and cheaper than buying store bought sauce...



What i found was that once you know how to make the basic stuff like that and the cheese sauce and know how to cook the basic stuff properly from scratch you can get creative

[SIRUS]

nice thread

if i try one of these i'll post up a pic.

[robhicks1]

Pea soup. Serves quite a few lol.
1 smalish bag of frozen peas.
1 onion
1 tin of chopped tomatoes and herbs
Lea and Perins
Tabasco
Mushroom ketchup
Pepper
Mixed herbs
2 Oxo cubes or stock etc.

1. Put the peas and tomato in a saucepan
2. Chop the onion and put that in too
3. Wack a bit of everything else in (Jamie Oliver style) . Your aiming for a little bit of a kick!!!
4. Just cover in boiling water and then bring to the boil on a hob.
5. Then simmer for I think it is 20 mins lol. But basically untill the onions are cooked
6. Then put it in a blender and liquify it and serve

[AfroJafro]

Aha I found one for you lurking in my sauces page, the only one I have.

RESTAURANT STYLE CURRY SAUCE

Ingredients:
2lb/900g Large Onions sliced into thick chunks
1 Large tin Chopped tomatoes (400g)
1 Tablespoon Tomato Puree
10 Cloves of garlic, crushed
4 inch piece of root ginger, skin removed
1 Teaspoon curry powder
1 Teaspoon garam massalla
1 Tablespoon Turmeric
Juice of 1 whole lemon
3 Pints chicken stock
1 Teaspoon salt
10 Tablespoons vegetable oil

Bring the water to boil in a large saucepan with the salt.

Add the sliced onions ,garlic and ginger into the pan and bring back to the boil. When it has boiled, reduce the heat to allow the contents to simmer, cover and leave for 30 minutes.

Meanwhile mix the curry powder, garam massalla, Turmeric with the lemon juice and tomato puree to create a thick paste (add a little water if necessary).

Pour the tinned tomatoes into a food processor and puree for 3 minutes to a smooth sauce. Empty into a container and wash and dry the food processor.

When the onions have simmered for 30 minutes drain off the liquid using a sieve into a container for use later. Place the remaining onions, garlic and ginger mixture into a food processor and puree for 2 minutes (You may need to do this in batches depending on the size of the food processor).

Wash and dry the pan that the onions were cooked in and put in the oil and bring up to a medium high heat. Once the oil is hot stir fry the thick paste for 1 minute and then a dd the pureed tomatoes and bring to the boil. Once boiling add the pureed onions and mix the contents well together. Bring back to the boil and then simmer on low for 30 minutes skimming off any froth on the surface every couple of minutes.

You can now use the curry sauce immediately or freeze or refrigerate it.

Yes yes..Was looking for a curry dish last week. Thanks Indi!

[Dustek]

Indi's a real man, he can cook, kick your ass and mix.

[Indi]

Indi's a real man, he can cook, kick your ass and mix.

Now know this man!