Pathia Recipe

Pathia

Pathia – Sweet, Hot & Sour Curry

Pathia is a wonderful Indian dish that has it’s roots in Persia. Sweet, hot and sour it hits all the right notes in out household.

Obviously you can alter the level of heat to suit your taste by using more or less Chilli powder and fresh chillies.

Pathia

Chicken & Paneer Pathia Made With ‘Ome Made B.I.R Curry Masala

For this recipe I used chicken thigh as the main ingredient with a little added paneer. If you are using chicken breast it may take a little less cooking.

You can use whatever main ingredient you like though. Prawns work really well. If you are using lamb or beef remember they will need longer cooking or try par-cooking first. If you want a vegetarian version You can use whatever you like. If using root vegetables such as potatoes and carrots try par-boiling before adding to the sauce. They will then cook quicker and take on more flavour from the sauce.

Obviously I used my own ‘Ome Made B.I.R Curry Masala for this dish. You can however use any branded curry masala or your own version.

Base Sauce

Pathia - Base Sauce

I’ve used a base sauce for this recipe but I’ve made one especially for this curry. It’s a bit heavier on the tomatoes than most base sauces.

If you want to use your own base sauce go ahead. Just add the tomato ingredients to the fried spices before adding your own base.

For more on base sauce and British Indian Restaurant style cooking follow this link.

Spicing Essence

This is what makes my version this curry a little bit different. You’re basicly making an aromatic, sweet and sour syrup,

Added towards the end of the cooking it adds a lovely sweet layer of flavour, with some subtle tones from the spices.

You can of course adapt this syrup to your own liking, using extra spices or less, depending on your taste.

By the way, try this syrup drizzled over onion bhajis for a treat, it tastes amazing!

Pathia - Spicing Essence

Pathia Recipe

Chicken & Paneer Pathia

'Ome
A sweet, sour & hot curry originating from Persia.
No ratings yet
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Dish
Cuisine Indian
Servings 6 people

Ingredients
  

Base Sauce

  • 2 tablespoon oil or ghee
  • 3 medium Onions sliced
  • 1 teaspoon salt
  • 1 bulb garlic chopped
  • 1 thumb sized piece fresh ginger chopped
  • 1 small carrot diced
  • 1 small red pepper diced
  • 1 teaspoon 'Ome Made B.I.R Curry Masala or any other brand of masala
  • 3 tablespoon tomato puree
  • 400 gram chopped tinned tomato
  • 1 tablespoon Coriander stalks chopped

Spicing Essence

  • 3 pods cardamom split
  • 3 whole cloves
  • 1 stick cinnamon
  • 3 whole Indian bay leaves
  • 3 whole All spice
  • 3 Tablespoon Sugar
  • 3 tablespoon Vinegar
  • 500 millilitres water

Curry

  • 4 tablespoon oil or ghee
  • 6 cloves garlic finely chopped or grated
  • 1 thumb sized piece ginger finely chopped or grated
  • 3 teaspoon kashmiri chilli
  • 1 - 3 teaspoon chilli powder to taste
  • 1 tablespoon 'Ome Made B.I.R Curry Masala Or any other brand of your choice
  • 1 kilogram chicken thigh diced
  • 300 gram Paneer cubed
  • 1 tablespoon Katsuri methi (dried fenugreek leaf)
  • 3 teaspoon Tamarind paste
  • 1 lime juice of
  • 2 teaspoon salt or to taste
  • 3 - 6 small chilles split in half
  • 3 tablespoon fresh coriander chopped

Instructions
 

Base Curry Sauce

  • Heat the oil in a heavy bottomed pan. Add the sliced onion and salt. Cook on a low heat for 20 minutes or so stirring occasionally.
  • Add the garlic and ginger and continue to fry for a couple of minutes.
  • Add the diced carrot and pepper and again fry for a minute or so before adding the curry masala. Cook gently for a minute, stirring so it doesn't catch.
  • Stir in the tomato puree followed by the chopped tomatoes.
  • Add around 4 litres of water and give a good stir. Bring the sauce to a simmer, throw in the coriander stalks and continue to cook for 45 minutes or until the carrot is soft.
  • While waiting prepare the Spicing Essence.
  • Blitz the sauce with a hand blender until smooth. The sauce wants to be the consistency of (full fat) milk. If it's too thick add a little water. leave on a low heat while you prepare the curry.

Spicing Essence

  • Add all the ingredients to a pan. Put on the heat and bring to a simmer. cook gently for around 40 minutes. After this time the water will have reduced and you should be left with a thinnish syrup.
  • Drain the syrup in to a bowl until needed

Curry

  • Heat the oil in a pan or karahi and add the garlic and ginger, gently fry for 20 seconds.
  • Add the Kashmiri chilli, stir in and add the curry masala followed by the chilli powder. Cook the spices for a couple of minutes. If it looks like its going to catch, add a little of the base sauce.
  • Once the spices are cooked out add around 1/3 of the base sauce to the garlic, ginger and spices, using a ladle. Careful as it will probably spit and splatter.
  • Cook on high until the sauce has reduced to a thick paste. If you are worried about the mess, partly cover the pan with a lid. You only need to stir very occasionally as you want the sauce to caramelise. Make sure you scrape the caramelised bits round the edge back in to the sauce!
  • Once the first lot of sauce has thickened, add the rest of the base sauce to the pan. Continue to cook until this has reduced to a thickness that you are happy with. You can now add the chicken. Cook gently, for chicken thigh around 40 minutes, chicken breast around 20 minutes.
  • Once your main ingredient is nearly cooked, add the rest of the ingredients and spicing essence. Continue to cook for 15 - 20 minutes more.
  • Serve with rice of your choice and some naan bread or chapatti.
Tried this recipe?Let us know how it was!
Chicken Tikka Masala

Chicken Tikka Masala With Paneer & Chilli

Chicken Tikka Masala

Chicken Paneer Tikka Chilli Masala

Chicken Tikka Masala is a favourite in the ‘Ome Made house. Only thing is, we have to have it a little hotter. Madras hot is about right for us. Paneer is also a great addition. If you’re not a fan or you’re struggling to get hold of some, it can always be left out.

Chicken Tikka Masala

Chicken Tikka & Paneer

For this recipe I use chicken breast which I coat with a basic Tandoori Marinade and bake in the oven. I also coat the paneer in the marinade as well and bake that alongside the chicken.

For this recipe I use 1kg of chicken and 400g of paneer. This will feed the six of us with a little left over for 2 more light meals. If you want less just halve the ingredients.

Paneer Tandoori

For the marinade I take 4 teaspoons of ‘Ome Made Tandoori Masala (you can use your own mix or another brand) and mix that with about 4 tablespoons of plain yoghurt. I also added about half a teaspoon of red food colouring powder, this is optional as it’s purely cosmetic.

I leave the chicken breasts whole, just scoring the tops of them slightly to help the marinade stick. I also leave the paneer whole in a block. It’s a lot easier and less fiddly to cut the paneer in to blocks and slice the chicken after they’re cooked. I also like the contrast of the red marinade on the outside against the white interior of the chicken and paneer.

The chicken and paneer want cooking in a pre-heated oven at 200℃ for around 25 minutes.

Onion Paste

Onions frying

Quite often when I’m cooking curries I will purée the onions, garlic and ginger before frying. However for this recipe I fry sliced onions with a little salt until they are starting to caramelise. I then add sliced garlic, ginger and fry some more before adding some chopped coriander stalks, some diced red pepper and sliced chilli. The mixture is then cooked to soften the peppers before being left to cool so it can be blended in a food processor.

This paste is the fried again before adding the spices and everything else.

This method gives a lovely deep and sweet, from the natural caramelisation of the onion, base to build the curry on.

Frying Mix For Chicken Tikka

Spices

For this curry I use my ‘Ome Made B.I.R Curry Masala which is a Madras style masala with a few added extras to give that authentic Indian restaurant flavour. Of course you could make up your own masala, or use one of the recipes from the many curry chefs out there such as Mistys, Dans or Als! And of course you could use any shop bought curry masala/powder.

I also use Kashmiri Chilli powder. This is mainly to give a deep rich red colour. If you haven’t got any either leave it out or use a little sweet paprika instead. Also I add some chilli powder for some heat. If you don’t want extra heat and prefer a more ‘traditional’ Tikka Masala, then leave the chilli out.

Tomatoes

For the tomatoes in this curry I use a little tomato purée and tinned tomatoes. The tinned tomatoes get blitzed in the food processor for that smooth texture that you get in an Indian restaurant or takeaway.

If you haven’t got a food processor you could get a way with cooking the onion etc and instead of pureeing them as described above you could carry on adding the spices, tomato purée and then use a stick blender to blitz the whole lot in the pan.

I think that about covers everything.

Chicken Tikka Masala

If you want to read some more about curries have a look at my other post British Indian Restaurant Curry.

So here is the recipe… enjoy!

Chicken Tikka Masala

Chicken Tikka Masala With Paneer & chilli

'Ome
One Of the UKs favourite Indian dishes given an 'Ome Made twist with the addition of some paneer and chilli
No ratings yet
Prep Time 45 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Main Dish
Cuisine Indian
Servings 8 people

Ingredients
  

  • 1 Kg Chicken Tikka
  • 400 g Paneer
  • 3 tablespoon oil (sunflower, vegetable or ghee)
  • 3 medium white onions sliced
  • 2 teaspoon salt
  • 8 fat cloves garlic sliced
  • 1 thumb sized piece ginger peeled and sliced
  • 2 red chillies de-seeded and sliced
  • 1 medium red pepper deseeded and sliced
  • 1 handful Coriander stalks chopped
  • 3 teaspoon kashmiri chilli optional
  • 2 tablespoon mild curry masala/powder
  • 1 tablespoon tomato puree
  • 3 400g tins tomatoes
  • 400 ml water one empty tomato tin full!
  • 2 tablespoon Sugar
  • 35 g creamed coconut
  • 1 teaspoon Tamarind concentrate optional (add a splash of vinegar if you have none)
  • 1 tablespoon Katsuri methi (dried fenugreek leaf)
  • 3 teaspoon mango chutney
  • 300 ml cream I used double but whipping or single is fine
  • large handful fresh coriander chopped

Instructions
 

  • Heat a little oil in a heavy based pan. Add the onions and 1 teaspoon of salt. Fry on a very gentle heat for around 20 minutes until starting to colour light brown.
  • Add the ginger and garlic to the pan and continue to fry gently for a couple of minutes.
  • Add the peppers and chillies and fry very gently for around 10 minutes.
  • Turn the heat off and add the coriander stalks to the pan and stir in. As the mixture cools any caramelised juices that have stuck to the pan can be scraped off and stirred in to the mix, it's all flavour you wan to get in there! Leave the mixture to cool before blending well in a food processor.
  • Once the mixture has been blended add some more oil to a pan (2tbsp). As long as the original pan is reasonably clean you can just use the same one. Once the oil is hot add the onion mixture to the pan. heat through on a medium heat for a couple of minutes.
  • Add the Kashmiri chilli to the onion mixture and stir through. Add the curry masala to the pan and fry for a couple of minutes. If the mixture is sticking you can add a splash of water to loosen the mixture.
  • Add the tomato puree to the pan and continue to fry gently for a minute.
  • Add the tinned tomatoes and water and stir through. Once the sauce begins to splutter and form little craters turn to a low heat.
  • Add the sugar, tamarind, coconut block, methi and mango chutney. heat gently, stirring until the coconut has melted.
  • Add the chicken and paneer to the pan and continue to cook gently for twenty minutes.
  • Add the cream and fresh coriander and cook for a further 15 - 20 minutes.

Notes

Serve with Pilau rice and some naan bread or chapattis. Finish with a drizzle of cream if you want a fancy picture for you Instagram page!
Don't forget to share your pictures to www.facebook.com/omemade.
Tried this recipe?Let us know how it was!

Portuguese One Pot Chicken.

 

It was a Saturday. Something strange had happened. I fancied something other than curry for tea! Not sure Kit was so impressed with this idea!

However not all was lost…

I still wanted that hit of spice!

We were going to be having curry. We had bought 3 chickens especially. To be honest I think the thought of taking the meat off 3 birds was not appealing to me on this particular day. I think a bout of ‘Can’t be arsed’ had come over me!

As well as three chickens I had also put a load of chickpeas into soak the night before so I had to incorporate those in some way.

I had been making some seasonings a couple days previously and knew that I had some surplus ‘Ome Made Portuguese Rub-a-Dub-Rub. And that was all the inspiration I needed! “One Pot Portuguese Chicken”.

 

 

One Pot Portuguese Chicken

This really is a simple recipe and whilst it’s cooking you can go about and enjoy your day rather than slaving over a hot stove.

You don’t have to use three chickens! The recipe below is for one. You can also use whatever vegetables you fancy.

You will need;

  • One Large Chicken
  • 165g dried chick peas (soaked overnight, boiled for 10 minutes and drained)
  • 4 large potatoes quartered
  • 4 large carrots cut into chunks
  • 1 large onion sliced
  • 2 bulbs garlic chopped
  • roughly 120g mushrooms sliced
  • 1 1/2 teaspoons ‘Ome Made Portuguese Rub-a-Dub-Rub (or Piri-Piri seasoning or mix up a little paprika, cumin and chilli) mixed with a little oil to make a paste.
  • Roughly 1 1/2 litres chicken Stock (you could use a little less and add a glass of red wine or as we did a splash of Port!)
  • 4 tomatoes chopped
  • Big handful of fresh coriander chopped
  • Seasoning to taste

 

 

 

 

 

 

 

 

Method

Take a large roasting pan or anything oven proof that all your ingredients will fit in. Put all the ingredients except the chicken, spice mix, stock, tomatoes and coriander in your roasting pan. pour over the stock so that it almost but not quite covers your vegetables.

Rub the spice mixture all over your chicken and place it on top of your vegetables. Cover the whole pan with a couple layers of tin foil and place in a preheated oven at 170°C/150°C fan/gas mark 3 for 2 to 2 1/2 hours.

Take out of the oven. Turn the oven up to 220°C/200°C Fan/ Gas Mark 7. Remove the tin foil and stir in the tomato and fresh coriander. Check for seasoning. Place the pan back in the oven for approximately 30 minutes for the chicken skin to crisp and colour a little.

Remove from the oven and let sit for twenty minutes. The chicken will just fall off the bone. Try serving with some steamed rice and some good crusty bread.

Bao saúde

 

 

 

Easter Thai Time!

 

Easter Thai Time!

So for Easter Sunday this year we decided to have Thai.thai fish cakes

 We were having friends and Family around for Dinner so we decided to keep it simple.

 So of course it had to be Thai Fishcakes and the ubiquitous Thai Green Chicken Curry. These were complimented by some nice crunchy pickled vegetables, cucumber sauce and Thai sweet chilli sauce.

The fishcakes were made a couple of days beforehand and re-heated in the oven for 35 minutes beforehand, they reheated really well and saved time on the day. The Thai green curry paste was also made in advance to save time.

thai fish cakes

Unfortunately there are no pictures of the Thai Green Chicken Curry (I’ve put one in of a previous creation) but I’ve included the recipe anyway for anyone that wants a go.

First up the pastes. These will make more than you need but if you fry them in some oil and put them in sterilised jars they will keep in the fridge for six weeks or so. By the way if you’re one of those Veggie or Vegan types you can omit the shrimp paste.

 

Thai Green Curry Paste

 

Makes 180g/6oz

 

2 teaspoons coriander seeds (or two level teaspoons ground coriander)

18 small, hot green chilli peppers

2 stems of lemongrass

3 tablespoon galangal sliced (or ginger)

1 tablespoon kaffir (if you can get them, normal if not) lime zest

30g/1oz coriander (if you can get it with the root on add that too)

6 cloves of garlic peeled and chopped

60g/2oz shallots or onion chopped

1 tablespoon shrimp paste

1 teaspoon ground cumin

1 teaspoon salt

2 teaspoon ground white pepper (yes you can substitute black but white gives a truer and better flavour)

 

Add all the ingredients (starting with the hardest first) into a food processor or wet grinder and blitz to a smooth paste adding a little oil if necessary.

 

Thai Red Curry Paste

 

10 – 15 dried red chillies (soaked in hot water for twenty minutes or so)

1 teaspoon ground coriander

2 stems lemongrass sliced

6 cloves garlic peeled and sliced

60g/2oz shallots or onion sliced

3 tablespoon galangal or ginger sliced

1 1/2 tablespoon shrimp paste

2 teaspoons salt

2 teaspoons ground white pepper

 

add all the ingredients into a food processor or wet grinder and blitz to a smooth paste as above.

 

Thai Fish Cakes (Tod Man Pla)

 

this makes approximately 22

375g/13oz white fish (haddock, cod, Pollock!)

1 large squid tubeCurlyE Mixing

1/4 portion of red curry paste (roughly a tablespoon)

1/2 tablespoon fish sauce

1 teaspoon softened palm sugar or dark brown sugar

2 kaffir lime leaves soaked in hot water

55g/2oz  yard-long beans (or any round green bean) cut into thin slices

1 small egg beaten

 

Prepare the fish and squid taking the bones and skin off the fish and removing the backbone, beak and intestines from the squid then rinsing. Roughly chop and process the fish in batches into a smooth paste. CurlyE was helping me with this – “Urgghhh! that looks like snot!” to be fair he was right! Mix in the other ingredients with just enough egg to bind without being sloppy.

thai fish cakes

 

Form the mixture into balls using about a dessert spoon of mixture for each one (having a bowl of cold water and keeping your hands wet will stop the mixture sticking to your hands). Flatten your balls into disks about 5mm thick.

 

place the fishcakes on greaseproof paper on a tray (if all the ingredients were fresh and not previously frozen they can be flash frozen at this stage).

thai fish cakes

To cook from fresh deep fry for approximately 3 minutes, from frozen give them about 4 – 5 minutes.

 

 

Pickled Vegetablespickled veg

 

We love pickled vegetables in our house. They make a lovely side dish to all South East Asian food. Even a bit of poached chicken on some plain boiled rice is livened up and made into a tasty refreshing dish with the addition of them.

 

The choice of vegetable is up to you. In this instance we used baby sweet corn, onion, carrot strips, white cabbage and some green beans. We also did one jar with some sliced chilli in, some like it hot! The pickling liquor is quite light, so these will not keep for months but they should keep for a couple weeks in the fridge.

 

To make your pickling liquor you want roughly 50/50 vinegar to water, some sugar to taste and some bits n bobs in it to flavour (Lemongrass trimmings, coriander seeds, garlic, ginger or whatever takes your fancy).

Simmer the mixture for 20 – 30 minutes until the sugar has melted and the flavours have infused the liquor.

pickled veg 2pickled veg

pickled veg

 

 

 

 

Prepare your veg and place in a colander over a bowl. sprinkle with salt, give it a toss and leave for 20 minutes to draw some of the water out. after twenty minutes give the veg a rinse, drain and then put in clean jars (sterilised if not using within a week). Strain your vinegar liquor while still hot and pour over the vegetables to cover. It will be ready after 24 hours.

 

Sorry it’s not much of a recipe but it’s just one of those things I do on the fly!

 

 

Sweet Chilli/Cucumber sauce

 

In a pan put 175ml/6 fl oz water, 250g/9 oz sugar, 2 teaspoons salt and 175ml/6 fl oz white vinegar. Bring to a simmer and simmer until the sugar has dissolved.

 

Put 1/2 of the above mixture in a serving bowl, add a dash of fish sauce and light soy sauce. Finely dice some cucumber and add to the sauce. And that’s the cucumber sauce done.

 

To the remaining vinegar mix in the pan add 2 teaspoons of dried chilli flakes or a couple of finely diced fresh red chillies and two teaspoons of strawberry or raspberry jam. Bring to the simmer again and cook until the jam has dissolved, that’s your sweet chilli done.

 

 

Thai Green Chicken Curry

 

Enough for 6 – 8 people

 

30g/1oz fresh coriander

1 generous tablespoon green curry paste

4 kaffir lime leaves (soaked in water if dried) shreddedthai greenchicken & prawn curry blog

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon chilli powder

1/2 teaspoon ground white pepper

1 400ml can coconut milk

6 – 8 chicken breasts sliced (roughly 1 kilo/2.2lb)

1 heaped teaspoon dark brown sugar or a couple lumps of palm sugar

a dash of soy sauce

a dash of fish sauce

some Thai basil leaves shredded

2 Thai red chillies thinly sliced

juice of two limes

 

Blitz the fresh coriander in a food processor. Heat some oil in a large pan and add the curry paste, fresh coriander, lime leaves and the spices. Fry for a couple of minutes, stirring so the mixture doesn’t burn. Add the coconut milk, bring to a simmer and cook on a low heat for a couple of minutes. Add the chicken and if necessary enough water to just cover the chicken. Bring to the simmer and cook gently, covered for approximately 10 minutes. Add the rest of the ingredients and simmer for a further 5 minutes or until the chicken is cooked. Serve with some plain rice or noodles and a little pickled veg and mango salad on the side.

 

Mango Salad

Dice a whole mango and place in a serving bowl. Add a dash of vinegar, black pepper, a sliced red chilli and a sprinkling of soft dark brown sugar. Top with some toasted and crushed cashew nuts before serving.

 

So that was our Easter Sunday Dinner. It might not have been traditional but it was damn good!

Oh… yes there was dessert but it was just a boring old trifle… and erm…. the custard didn’t set… whoops!

The trifle was a bit sloppy but that wasn't going to stop me!
The trifle was a bit sloppy but that wasn’t going to stop me!

 

Sweet Potato & Red Chili Soup

 

Sweet Potato and Chilli Banner

Soup… We absolutely love it in our house. Not the tinned variety of course. It has to be ‘Ome-made! And it’s so easy to make. You take your favourite ingredients sweat them off in some butter add some stock, cook for a bit and then blitz. Not leek and potato soup though, that can’t be blitzed. That’s completely breaking the rules, that has to be… ‘lumpy’.

 

If you make your own stock it’s even better. Even if it’s chucking the bones from the leftover roast chicken in a pot and boiling for an hour, you will be left with a nicechicken stock blog base for a soup. Of course if your one of those non-meat eating types you can make a stock from those manky left over carrots at the back of the fridge any veg trimmings and some onion. If you roast the veg for 20 minutes or so you’ll get more flavour and a deeper colour to your stock too.

 

So heres a recipe for a soup I made the other day along with a recipe for some cumin, ginger and garlic croutons. If you don’t have the croutons with this soup I suggest putting the spices used to flavour them in the soup. Although this recipe has chillies and spices in it it is no way spicy. If you prefer it spicier just up the amount of red chili in the recipe.

  croutons blogcoriander and chilli blog

Sesoning Blog

 

 

 

Sweet Potato & Red Chili Soup

 

Ingredients 

 

50g butter                                                       Diced Potatoes Blog

1 medium onion roughly sliced

2 cloves of garlic roughly chopped

200g (a large baker) potato cubed

700g sweet potatoes (4 small or 3 medium)cubed

1 large carrot diced

1 teaspoon ground white pepper (or extra black if you haven’t)

1 teaspoon salt

1 heaped teaspoon mild curry massala (or curry powder)Diced Carrots Blog

1 teaspoon ground allspice

1 teaspoon dried thyme

2 litre of stock

2 medium sized red chillies deseeded and finely chopped

1 tablespoon chopped coriander

Ground black pepper and salt to taste

 

Method

 

Melt the butter in a heavy bottomed pan. Gently fry the onion and garlic for about 10 minutes.

Sweet Potato Sweating Blog

Add both types of potato and carrot to the pan along with the white pepper, salt, curry massala, allspice and thyme. Gently sweat all the veg off for a further 10 minutes stirring so the spices don’t stick and burn.

Add your stock which should just cover the vegetables. Bring to a simmer and cook for approximately forty minutes or until all the veg is cooked through and soft. Take off the heat and carefully blitz with a hand blender, blender or food processor.

Put back on the heat and add the remaining ingredients. The soup will be ready after 20 minutes.

 Sweet Potato Soup Blog

 

Cumin Ginger & Garlic Croutons

 

8 slices white bread

Olive oil

2 teaspoon crushed garlic

2 teaspoon cumin

1 teaspoon ground ginger

Salt and black pepper

 

Method

 

Cut the bread into cubes and put in a shallow roasting/baking tin.

Drizzle with oil and sprinkle with the garlic, cumin and ginger. Give the croutons a good toss and then sprinkle a little more olive oil on them and toss them again.

croutons cooking blog

Put in an oven preheated to 165°C on fan setting (185°C for conventional)the croutons will take 30 – 40 minutes but you need to regularly check on them and give them a shake or turn every 10 minutes or so.

Once the croutons are cooked they can be used straight away. Once the croutons are completely cool they can be put in a sealed container where they should be good for up to five days.

Sweet Potato Soup Banner

Happy soup making!

 

 

Smoking!

you may have noticed that there are a few references to slow cooked smoked meats on the Blog. You wouldn’t be wrong.

I recently acquired a big American style smoker/BBQ and it’s been getting a fair bit of use.slow roast lamb blog

I love proper American food, I’m not talking McD****ds or K*C here but big hunks of meat coated in secret dry rubs and cooked slowly for hours on end. Pulled Pork, sticky ribs, slow cooked brisket even a humble chicken simply seasoned and cooked in the smoker for three hours is transformed into something remarkable.

And then served with sour cream, chilli sauce, bbq sauce with a multitude of different “slaws” to go with it, quality.

I even like a simple beef burger, ‘Ome made of course! Given the right treatment, a nice cheese or two to top, gherkin, onion, tomato and some nice crisp iceberg and some lovely, mustardy mayonnaise (which has to dribble down your chin!) and of course a good squirt of ketchup. Burgers can, and should, be good and a real treat to eat.

Anybody remember a certain burger I created?

So yes there maybe some recipes for smoked meats or BBQ food on the Blog, that doesn’t mean that a conventional oven can’t be used. However I can recommend getting a smoker, it is such an enjoyable and slightly addictive way of cooking!