Re: Teatime Choices
 

Turkey Keema (curriy) - and Bombay potato (curry) both made from scratch and chock full of fresh ginger, garlic, onion, jalapeno chilli, cummin (seed and powder), coriander (seed and powder), turmeric, chopped tomatos, then a tiny bit of salt .. and a little squeeze of tomato puree, lemon juice and a shake of garam masala to finish. Served with a big treat.. basmati rice, lol. So good... and I made enough for another 2 meals.. if only I had some black onion seed and fresh coriander, it would have been perfect. I wsn't sure how it would turn out with turkey instead of beef, but it was darn good, if a little pale . :D

:D

Re: Teatime Choices
 

LOVE black onion seed but visitors from UK need to bring my supply, they're good in home-made pittas too.

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I had to look that up, but after seeing a few recipes I'm interested. There is an Indian spice shop a block from the Hungarian club so I'll pop in and have a look. Do they taste the same or similar to regular cumin seeds?

Re: Teatime Choices
 

I didn't think a two-inch chop was actually a thing. I'd have said a mini pork joint :lol:

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They kind of taste oniony and are rather pretty-definitely not cumin tasting (to me anyway)

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Turkey makes excellent curries, every bit as good as chicken. I'm afraid I don't have the patience you do. Curry powder or paste or VH cooking sauces do me.

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Not sure why they refer to 'Black Onion seed' as Black Cumin - they look nothing alike - I have used black cumin (which is dark brown) and white cumin many times... Black Onion seed that I always used in Hong Kong and the UK was a small black smooth teardrop shaped seed. Cumin is long and cylindrical, with ridges.

"In Indian cooking there are two types of cumin seeds, called jeera. There is the common cumin seed (cuminum cyminum), and then there is a darker, smaller one called kala jeera (bunium bulbocastanum) or black cumin."

As to the flavour, umm.. a peppery oniony flavour - definitely not like cumin. (black mustard seed is pretty good too!) I've only used it when making Indian food from scratch - I was taught by a lovely lady from Northern India, in her kitchen, over the course of 19 weeks.. culminating in a dinner party with all the food cooked by us, where the 6 of us got to wear sari's..

Re: Teatime Choices
 

What's your address? I'll be round for tea, probably every night from now on. :)

Re: Teatime Choices
 

Grilled chicken breast (I had supposed) sole, asparagus and Nigel Slater's creamed broccoli.
The cream a little too rich for me.

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Sounds delicious Siouxie!! Execially that you dont get the opportunty to enjoy a lot of the food you used to eat nowadays.....this was well deserved treat by the sound of it.

I am quite a currymeister when it comes to cooking them....and I really enjoy cooking them too..... as you were cooking yours on Friday night I was doing mine too. I cooked a pork vindaloo from scratch. You very rarely hear of pork being used in curries do you?....well that is what the East Indians use in the authentic vindaloo recipe. I work with a guy that was from the Portuguese colonised part of India, it was originally a Portuguese dish that the Indians adapted with their spices, and he said pork is always used.

I had used this recipe with chicken before, but pork works muich better, so much more flavourful, I will definelty be cooking it again, it was a great sucess! We should trade recipes, I like the sound of the bombay potatoes!

Re: Teatime Choices
 

Having won the giblet lottery, I just had the heart and liver, dredged and fried with bacon, mushrooms, and onions, with Frank's hot ginger sauce while the duck breast and legs cooks in the oven.

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Pervert. ;)

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I roasted a couple of rabbit legs for my tea last night, had them with a nice salad. Absolutely delicious!

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I have never had the chance to try rabbit.... i have heard its quite gamey tasting? I guess that depends on the seasoning too though. I tried some roast moose for the first time a few months ago.....that was excellent! not gamey at all.

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I bought these from a market here in Germany, I wondered at first if they might be farmed rabbits because they tasted really mild compared to wild rabbit that you get in butcher's shops in the UK but they definitely were wild rabbits - they were superbly lean as you'd expect from wild rabbit, and I could see a shot puncture! It was probably just the freshness of them. Perhaps we Brits just prefer game to be gamier tasting? Anyway these were not gamey in the slightest, I just seasoned them with salt, pepper, garlic, rosemary and chilli flakes and then roasted them for 35 minutes.