Teatime Choices
#1891
Banned
Joined: Apr 2009
Location: SW Ontario
Posts: 19,879
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 .
#1892
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 .
#1893
Re: Teatime Choices
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?
#1895
Re: Teatime Choices
They kind of taste oniony and are rather pretty-definitely not cumin tasting (to me anyway)
#1897
Banned
Joined: Apr 2009
Location: SW Ontario
Posts: 19,879
Re: Teatime Choices
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..
"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..
Last edited by Siouxie; Apr 19th 2019 at 4:14 pm.
#1898
Re: Teatime Choices
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..
"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..
#1899
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.
The cream a little too rich for me.
#1900
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 .
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!
#1901
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.
#1903
Re: Teatime Choices
I roasted a couple of rabbit legs for my tea last night, had them with a nice salad. Absolutely delicious!
#1904
Re: Teatime Choices
#1905
Re: Teatime Choices
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.