Salut/Hi DC.,
le/on Wed, 5 Jan 2005 16:56:02 -0000, tu disais/you said:-
Post by DC.Salut Ian!
Are you still in Blighty? or have you buggered off back to Chirac country??
heeheee. If you are still in London, let me know & we'll go eat & catch up.
Buggered off. (If you had to choose between Black Jack and slippery
Tony..... gawd help us all)
BTW, made a very tasty vietnamese curry from the Jaffrey Curry bible
tonight.
Interesting recipe IMO
You take some curry powder (I use one from my old Harvey Day book) and rub
the skinned, slashed chicken legs with it. You then leave that to sit for a
while, while you prepare the sauce base. Cut an lg onion into 8ths, (I
separated it into layers too, though maybe I didn't should have done (french
canadian "english"). heat oil, drop in cinnamon & bay and add the onion
immediately. Stir fry till edges are brown. Puree a right mixture.. lemon
grass, ginger, dry chillies, shallots, with a bit extra curry powder, and
add that to the onions. Cook med heat abt 3 mins till it's lost rawness, add
chopped tomatoes and cook till a sauce. Add the chicken pieces, cook 8-10
mins covered stirring from time to time. Then add water, sugar, spuds and
carrots (peeled and largeish chunks), bring to boil, cover and simmer 25
mins (when you find the veg isn't cooked enough, remove with some sauce,
cook in microwave & return). Uncover, add salt & a can of coconut milk,
bring to boil and cook a few mins more uncovered. Deelishus.
We eat the rest demain.
--
All the Best
Ian Hoare
http://www.souvigne.com
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