food BUMPER'S FLOG

I was given a very similar recipe by a Geordie i use to work with years back, except i used whole chicken pieces and didnt kabob them... i like that idea though. I can see through your method just how much flavour is in that curry....
 
You wouldnt think marinading the chicken in yoghurt would make all that much difference... but after trying i relised it makes all the difference...
 
Nice job Bumper  :cheers:
 
Real yogurt has enzymes that allows the flavors to penetrate the meat, thats why its used, it tenderizes the meat also. Check the ingredients, make sure theirs no starch or other fillers like that.
 
Ange makes ours, no fillers here! 
 
 
dragonsfire said:
Real yogurt has enzymes that allows the flavors to penetrate the meat, thats why its used, it tenderizes the meat also. Check the ingredients, make sure theirs no starch or other fillers like that.
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Corn beef amazing ribs style turned out great.  The potatoes and carrots being cooked with the beef came out full of the brine flavour.  Finished with a parsley and white onion sauce.  Next time I'll try their pastrami version.  
 

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Big batch of ferment underway.  1.5kg goats and aji amarillo, 3 white onions and 8 cloves Argentinian garlic (sweeter than regular) with a 3.5% brine and probiotics to kick start the action.  6 weeks to wait... 
 
 
 

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So along with the super peel, I picked up a copy of Flour, Water, Salt, Yeast - the fundamentals of artisan bread and pizza by Ken Forkish.  Trying his poolish pizza dough this evening, with the poolish made last night, pics to come.  I have learnt a lot over the last couple of days readying this, in particular picked up on the benefits of temp controlling water additions.  Had a good rise after folding, 5 dough balls made, 3 for pizza and 2 for focaccia for lunches I think. 
 
Pizza one down, more in the oven.
 
Homemade bbq sauce and passatta base, pre roasted potatoes, fresh rosemary, red onion, and diced pulled pork, with mozerella.  The recipe rocks! 
 

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Another bbq potato and pulled pork, and a classic tomato sauce, fresh tomato, basil, red onion, mozzarella and bocconcini  cheese to finish.  Left overs galore!  
 

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