The Temple of Bague Wasting bandwidth since 1997 - Now in our 27th wasteful year!
Okay, so, my little Scotch Bonnet plant, Stingy, has babies. So I thought I’d cook a couple of them. I chose two small chillies – a red and an orange. Given that the chillies are at their hottest when they’re green, I thought it would be a fairly safe experiment. It was – what dropped
Ok, so this is a tricky little bugger to get right, but here’s the easy bit: Ingredients 270 g sugar 170 ml water 1 tsp bicarbonate of soda That’s it. First, some notes. These are formed from my own failed attempts to get it right. You may need some trial and error to get it
I’ve no idea if this is going to work, but it smells beautiful and fresh. 8 banana shallots, very finely chopped / shredded 4 hot green chillies, very finely chopped / shredded, with seeds kept in 2 inch cube ginger, grated 4 cloves garlic, crushed 2 tbsp white wine vinegar Organise this lot and mix
Ok, so this is the easiest thing in the world to make, takes ten minutes, and tastes amazing. Here’s what you’ll need: 100ml white wine vinegar (malt will do, but white wine is nicer) 100g muscovado (or other light brown) sugar 1 tbsp tomato puree 2 tbsp water 3 hot green chillies, finely chopped, seeds
Ingredients 3 tomatoes (diced) 1 stick celery (diced) 8-10 button mushrooms 1 tbsp black peppercorns 3 garlic cloves, crushed but whole 1 bulb of fennel (diced) 1/2 an onion (diced) 1/2 a leek (diced) 1 carrot (diced) 4 fresh parsley stalks (roughly chopped) 1 tbsp olive oil Method Heat the olive oil in the stockpot
I’ll start out by offering sincerest apologies to anyone reading this who may consider Indian food their natural diet. I’ve taken certain liberties here to produce something that appeals to my western palate while, I hope, staying faithful to the Indian techniques normally used for this type of dish. This is essentially a Masala –
This bit is easy. It’s just tikkafying the marinaded chicken. Only reason I’m doing a post about it is to reveal the Secret Incantation of the Sacrificial Potato. You’re going to skewer your chicken and need something to rest the skewers on so it’s suspended above the grill pan, right? Otherwise it sticks! So, get
This is a pretty standard ‘tikka’ style marinade. There’s nothing clever about it and it’s been nicked wholesale from just about every Indian cookery book I’ve ever seen. It is, however, going to give a bit of flavour for my soon-to-be-produced Sneaka Masala, so I’m including it here for completeness. As ever, getting everything laid
So we invented a curry last night. Couldn’t decide what to make so in the end we decided to make it up as we went along. And it turned out pretty good too. It’s fairly fiery, with lots of sour onion flavour but very nomworthy. Here’s what we did. Ingredients 1/2 tsp fenugreek seeds 1/2