Re: Tonight's Menu
 

It can be. Just use shed loads of Ghee (clarified butter) dry roast and grind your own spices, blend down with lots of onion, chilli and tomato (dependent on the dish) to make a masala gravy, et voila, every bit as good as a restaurant and if you make large batches and freeze it - it's easier next time. Cook-in sauces are rubbish, apart from maybe Lloyd Grossman's.

Trouble is, a lot of ingredients just don't seem to be available in Spain, like aesofoetida, tamarind, galangal and decent hot chillies.

Re: Tonight's Menu
 

I totally agree , I'm going to restock with all fresh spices before I leave here, I make a base sauce starting with 2lb of onions,ginger,garlic,tomatoes,tomatoe puree turmeric,paprika,salt and water, and then I freeze it in portions , from this base sauce I make various dishes.

I also grind spices to make garam masala,it all takes time but worth the effort.Its proberly not the same has fresh but you can buy chillies that are chopped in a jar from the asian shops , oh and its much cheaper to use the asian shops for buying spices than getting them little silly expensive jars from the supermarket but buy the small packets becaues the spice does not keep fresh for months, your better stocking up regular on fresh ones ,I wont be short of a curry in Spain , but I have to say its still good to eat them in the resturante ;);)

Re: Tonight's Menu
 

Don't know about tonight, but last night I did a really yummy beef goulash with loads of paprika. It was for a farewell meal for our best friends who are sailing from Plymouth to Santander tomorrow for the start of their new life in CB. :(:(:thumbsup:..mixed feelings over that one!

So ok, they are going before us, but now at least we can say we are on the way too! (Had the confirmation letter from the solicitor this morning, so now I know I haven't dreamt it all!!!!!!)

Re: Tonight's Menu
 

Hey thats brill,you can really start your planning now and start packing ,it wont be long now and you will be soon on your way, are you feeling better today ?? I do hope it runs smoothly for you here on in :thumbup:

Re: Tonight's Menu
 

Thanks, Jean, so do we!
I am feeling a bit better, thanks...must have been the thought of Matt with the goose grease! :rofl:

Re: Tonight's Menu
 

I have just had beans with corned beef and cheese melted into them on toast for breakfast....bloomin delicious :thumbsup:

Re: Tonight's Menu
 

Last night I cooked yummy yum food

lemon chicken, prawns with sweet chili sauce, stir fried veg with noodles and Rice....:thumbsup:

To day we have curry, spicey chicken for Mal, a very mild fruity prawn for me, chickpea, potato and tomato curry as well (you won't want to be in our house later, more hot air to add to global warming:ohmy:) with poppadoms and home made sweet mango/red onion and chilli chutney.

Thank you ragomuffin and Jean for your tips, I don't use shop bought sauce I make my own, but it sounds like I have a wee way to go before I am as good as you two. Jean I will try making the base sauce you suggested and freeze it, I know I should add the ghee but I am soooooo over weight I just can't bring my self add it.


Nearly forgot Ragomuffin I have a chilli plant and boy o boy do these chilli's knock your socks off:eek::eek: at any one time I have the choice of mauve, green, red and orange the orange ones are sweet but hhhoooootttttt and it just keeps on growing.:thumbsup:

Re: Tonight's Menu
 

Don,t attempt to make it yet I will send you the recipe via PM when I get chance soon , from this base sause you will need the various recipe's to make the currys. Im going to try and grow some chillies when I get there, I would not of thought of that, cheers :thumbsup::thumbsup::wub:

Re: Tonight's Menu
 

Thanks Jean I'll hang on till you get time to send it, no rush :wub:

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Ragomuffins wife makes the best paella ever.....Ive not even had one as good as Jans in any Spanish restaurant!!

Chris, I think its about time Jan shared the recipe and tells me what her secret is :D

Re: Tonight's Menu
 

Hi Sam, I told Jan how complimentary you were about her paella and she's delighted.

I tried and tried to get her secret out of her, but she's not telling. All I know is you have to use good quality paella rice and fresh fish stock which you add gradually like with a risotto.

You'll have to try some of her Greek dishes, her Afelia, Moussaka and Kleftiko are all fantastic.