Food

Nisbets have a decent sale on at the moment if people were interested

the curry leaf oil from that looks v interesting. As does the rest of it!

made some fillings for turkey gyoza, and am marinating some chicken thighs for karaage tomorrow.
gyoza I'm hoping jnr fussy eater will try some, and the karaage is just because I have a hankering for crispy chicken, going to dredge it in cornflour and hope it's a decent alternative to potato starch (which I can't be arsed to go and source)

Yeah, that ice cream maker keeps tempting me

Any tips for haunch of venison? Trying something a little different for Christmas this year. I mostly like that it sounds like something Henry VIII would have eaten.

That sounds nice. One word of warning is that Venison isn't the most of forgiving meats if over cooked but it would make a really lovely alternative xmas lunch. Marcus Wareing had a nice recipe for Xmas venison (think was a loin but should still work) which featured a rich juniper sauce.

Cheers. Going to aim for rare and I've ordered a meat thermometer and will be careful. Considering wrapping it in bacon for added fat since it's meant to be very lean, will check that recipe out

Hmm this is for chopped up bits to pan fry then roast only very briefly, so I'll need a different technique. Might take inspiration from the sauce though.

https://www.google.com/amp/s/www.vanityfair.com/london/2018/11/christmas-2018-marcus-wareing-loin-of-venison-recipe/amp

45 bois for a kilo of filet. i better not fuck this up.

I made karaage with potato starch last week, it was absolutely incredible... Worth the schlep to the shop...

I picked up a kilo of potato starch, and I'm deep frying everything now.

Triple cooked chips with potsto starch are fucking amazing.

That sounds delicious, chips covered in magical chip dust...

I’ll try with cornflour and if there isnt the crunch I’m looking for will head out for potato starch..

Missus is already upset about the amount of ingredients we have in the cupboards which aren’t used frequently enough

Dried limes are my tell. And dried pulses.

It's that lovely crunchy potato flavour it imparts that I love... Tastes like crisps...

Brought some dried pulses, a good couple of years ago, black beans, haricot, some pinto thinking I’ll make some veggie stews and add them to rice etc..
Still in their packs.
Keep forgetting to soak them the night before..

thinking of making a currywurst sauce, you know the ones you get as street food in berlin, currywurst sliced and a picante sauce poured over the top with a sprinkle of paprika or cayenne to top it off

any idea how i'd go about making the sauce ? links to a simple recipe

https://www.lecker.de/currywurstsosse-selber-machen-so-gehts-76950.html

2 onions
2 tablespoons oil
2 tsp curry powder + more to taste
2 tbsp tomato paste
1 can (425 ml) of chunky tomatoes
100 ml apple juice
2 tbsp apple cider vinegar
1 tbsp sugar + more to taste
Salt , pepper

1. Peel and finely dice the onion . Heat the oil in a pan and sweat the onions until translucent . Dust with curry powder and sweat.
   
2. Add the tomato paste and sweat along with the rest, then deglaze with canned tomatoes, apple juice and vinegar . Chop the tomatoes a little with the spatula. Add 1 tablespoon of sugar and simmer for 10 minutes.
   
3. Season the currywurst sauce with salt, freshly ground pepper and sugar. Serve with sausage and dust with curry powder.
   

thanks will try that today

Or if you're lazy mix mild curry powder into ketchup.

curry powder

I played around with different mixes when I was making katsu curry - this is what I ended up with, which worked pretty well (in measures of roasted & ground seeds / powder)

1 cumin
2 coriander
1 chilli
1 turmeric
1 ginger
1 pepper
0.5 fenugreek
1 black mustard

I have always bought pre-mixed curry powder, never occurred to me mix it myself. But I have all of these in my pantry so will definitely mix a batch of your version next time I run out!

I was the same - until I started to ask what curry powder is - after trying to grind dried curry leaves...

Well, there are a number of different standard 'curry powder' mixtures, e.g. Madras. I have no idea which variety is normally used in German Currywurst.

What I've always found interesting is that Currywurst may well have been most Germans' first experience of 'Indian food'--or at least Indian spicing. I can't imagine there weren't Indian restaurants in Berlin in the 1920s, but Currywurst is supposed to have been invented in 1949.

Very much this...