ian hoare

Salut/Hi Wazza,

le/on Thu, 25 Aug 2005 11:52:07 +0000 (UTC), tu disais/you said:-


Well, although some "innards" ARE used, they're in relatively small
proportions here, as our andouilles don't have the typical intestinal taste,
that you usually find. I think they just use the odd bits of pork that are
hard to use up otherwise - remembering that here they don't use them up as
"sausagemeat" (which is made with shoulder usually). The andouilles are made
in large intestines, so are about 8mm diameter. They're dry salted, as for a
"petit salé", and are then simmered to make dishes like Potée Auvergnat and
even with lentils. I don't say they're marvellous, but they are at least
edible.


Et revenons a nos moutons.


Almost any "chicken curry" recipe that's easy. We both know that there's no
such thing as "the" easiest curry, but a whole family of very easy ones. I
was hoping that we might have seen a few here, for the OP.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

wazza

: Salut/Hi Wazza,
:
: le/on Thu, 25 Aug 2005 11:52:07 +0000 (UTC), tu disais/you said:- : :
: >: >I'd rather have andouille with chocolate sauce ;?)
: >:
: >: Good grief.... Andouille (apart from the very atypical ones we have in this
: >: area) is quite unspeakably nasty, and even doing it up with a Mole is
: >: unlikely to redeem it. :
: >
: >What are your local Andouille like, are they made with the traditional pig's
: >guts?
:
: Well, although some "innards" ARE used, they're in relatively small
: proportions here, as our andouilles don't have the typical intestinal taste,
: that you usually find. I think they just use the odd bits of pork that are
: hard to use up otherwise - remembering that here they don't use them up as
: "sausagemeat" (which is made with shoulder usually). The andouilles are made
: in large intestines, so are about 8mm diameter. They're dry salted, as for a
: "petit salé", and are then simmered to make dishes like Potée Auvergnat and
: even with lentils. I don't say they're marvellous, but they are at least
: edible.
:
:
: Et revenons a nos moutons. :
: >: >There are hundreds of simple Indian recipes covering all kinds of dishes,
: >what do you think is required??
: >:
: >: Agreed. Any simple meat dish. Why not even a bog standard "chicken curry"? :
: >but that is my point, mon ami, how do you do a 'bog standard chicken curry'.
:
: Almost any "chicken curry" recipe that's easy. We both know that there's no
: such thing as "the" easiest curry, but a whole family of very easy ones. I
: was hoping that we might have seen a few here, for the OP.
:
yes, I suppose you are right, we should offer a few. Why don't we 'design one by
committee'?

first off, what kind of dish.
If its going to be easy, that rules out a (real) korma. Which leaves bhuna
(fries) jal frezi (stir fries), kebabs (roasts) and karahi (sautéed then
simmered) and stew (true curries). If 'easy' = 'quick', (which it didn't to the
OP), then bhuna or jal frezi.
Chicken breast meat will cook faster than meat on the bone, but a jal frezi
usually contain a lot of chilli, so how about a chicken (breast) bhuna?
Call it ukfdi murghe bhuna.

Now for the ingredients:
Obviously chicken breasts, and cut into 1" cubes.
I think we can leave out yoghurt for now, to shorten the cooking time.
Fresh (or tinned tomatoes) might be an option.
Fresh fruits are not to everyone's liking.

So lets have a look at spices. Chicken is not that flavourful, so some
sympathetic spices might have to be chosen. 'Difficult to get spices' might be a
problem. Of course, proprietary spice pastes could be used, but they don't allow
any variation in flavour, or use. Therefore I would suggest the following:
garam masala, made from green cardamom, casia bark, cloves and mace only.
freshly milled black pepper.
freshly milled white pepper/coriander seed
whole ***in seed
turmeric powder
no chilli powder, as this is left up to the cook, and the 'heat' could be added
as 'fresh chilli'.

So, we must have onions, garlic and fresh root ginger, no? And to add more
flavour, we could use chicken stock.

So, here is my suggestion:

Heat oil (**** seed oil) or ghee in a wok/karahi.
Add chopped onions, and fry for a few minutes only (no time for 'golden onions')
Add chopped garlic and minced fresh ginger and ***in seeds (and fresh red chilli
if wanted), and fry for one minute.
Add chicken pieces, and fry until starting to brown.
Add a little garam masala and black pepper, and fry until just starting to
catch.
Add 2 tblsp of chicken stock (or water), and fry until the masala gravy dries
up.
Repeat bhuna process a few times, to extract flavour from spices.
Then add freshly ground coriander/white pepper, and bhuna once more.
Lastly, add the turmeric, stir for ten seconds, then add the tomatoes.
Cook until all the water dries up.
Check the chicken to see if it is done, if not, cook on reduced heat until
cooked through.
To serve, garnish with coriander leaf (or flat leaf parsley) but no gm.

Note: no salt has been added, leave it for your guests to add.

This is my suggestion, any comments/suggestions welcome, other
spices/ingredients/meat/veg/fruit?

cheers
Wazza