revtothelimit - motorbike forum

One of the many benefits of living in a muklti cultural community is even your local supermarkets stock some interesting options! I grabbed a bag of frozen mutton to give it a try. So its heading for the slow cooker obvs, but should it be a stew ir curry? Got a decent curry recipe, or a stew?

Irish stew (Lots of recipes out there). Lots of curry recipes too (West Indian and Asian) but have a look at goat meat recipes. I've got one somewhere (stew) that worked v well but my supply of goat meat disappeared so haven't cooked it for quite a while so not sure what happened to it.

This was the result of yesterday’s baking
I actually made significantly more than these, some were scoffed at a friend’s last night, there are a few servings for daughter beast to collect and a load of empty shells in the freezer.

Silly Car wrote: Sun Mar 09, 2025 10:36 am This was the result of yesterday’s baking

IMG_0326.jpeg

I actually made significantly more than these, some were scoffed at a friend’s last night, there are a few servings for daughter beast to collect and a load of empty shells in the freezer.

I’m on my way

Last night and today, I batch cooked some curry sauces for the freezer using recipes from Matt Cooper Bites website:

Korma: not my favourite but a handy to have in the freezer, it made 2 x small foil containers and probably needs letting down with some stock / coconut milk/cream when it gets used.

Masala: made with slightly less paprika and Kashmiri chilli powder than the recipe as the daughters always order this when we are out but never like it too spicy. I got four foil containers from this one.

Chilli Masala : made using the Masala sauce recipe but with extra Kashmiri chilli powder and paprika, with four pierced green finger chilli’s thrown in when the garlic & ginger was fried off, it doesn’t pack a huge amount of initial heat but there is a nice after burn. I’ve lobbed an additional pierced chilli pepper in each of the containers to hopefully boost the level of heat. If not, they are there for garnish purposes, I also added some red food dye for that “authentic” Indian restaurant appearance! A further four foil containers here as well.

Idea is to defrost and serve with roasted chicken thighs, king prawns and / or paneer, marinated in tikka or tandoori spices and yoghurt. There are some ‘ultimate’ seekh kebab and tandoori lamb chops already in the freezer and I’ve got the mix to make onion bhajis as well.

It should make quite a feast. I just need to herd the daughters and their boyfriends into agreeing a date!

A couple from today:

Seeded sourdough toast, guacamole, smoked bacon and poached egg:
Steak frites, 10oz ribeye steak with fat trimmed, cooked on Ninja wood fire, grill set on medium, lid open to turn off heated fan, 4 mins per side, rested for 8 mins. Ext time I’ll be asking for a slightly thicker steak, hopefully with the bone in.
Peppercorn sauce was added before I scoffed the lot

My mate is very much a 'bacon roll and a cup of tea' man when it comes to breakfast. I like to send him photos of my breakfasts just to freak him out...

Did a Scottish breakfast this morning. Lorne sausage, bacon, sausages, black pudding, tatty scones and fruit pudding.

derek badger wrote: Sun May 03, 2026 8:45 am Did a Scottish breakfast this morning. Lorne sausage, bacon, sausages, black pudding, tatty scones and fruit pudding.

Damn that looks good!!!

I had a croissant as an extra with breakfast this morning - the sunday bonus of rehab !!!