Trying a Prawn Makhani this weekend...I'll report back.
Trying a Prawn Makhani this weekend...I'll report back.
They suggest raw and put in towards the end otherwise I suspect they'd be like rubber :-)
Absolutely put them in for the last few minutes only, in fact stir them around until they change colour then serve. . .
Best way would be to flash them off in some oil and maybe garlic then stir them into the sauce. .
chesser (13th January 2014)
Change of plan this weekend had a fish pie instead, made a Beef Stew yesterday, Braising Steak, Onions, Garlic, Spring Greens, Peas, Parsnips, Swede, Potato, Carrots, Celery, Black Pepper, Stock Cubes, Bay Leaves and Button Mushrooms, all in on Medium for about 8 hours, thickened at the end with sauce flour and Bisto accompanied with baked French Potato's lovely jubbly....
I've got a tomato and red pepper soup on the go this week. Will post the recipe up and let you how it is!
matthewburton79 (13th January 2014)
Thought I'd post this recipe up. Just made it and tasted it and seriously the tastiest tomato based soup I've had.
1 onion chopped
1 sweet red pepper chopped
750g of tomatoes chopped
1 garlic clove chopped
2 TBSP olive oil
600ml chicken stock
1 TBSP tomato puree
2 TSP castor sugar
1 TBSP balsamic vinegar
salt and pepper to taste
1 - heat oil in frying pan and fry onions for 3 mins.
2 - add peppers, tomatoes and garlic and fry for 1 min
3 - add stock, purée, vinegar and salt and pepper and bring to the boil.
4 - transfer to slow cooker and cook on high for 3 hours.
5 - use stick blender to smooth
chesser (14th January 2014), macmilm (13th January 2014), matthewburton79 (13th January 2014)
I do an almost identical one mate, the only difference with mine is that the onion, chilli, pepper and garlic are sprinkled with olive oil and then go in a hot oven for 30 mins until slightly charred on the edges, I use Worcester sauce not balsamic but apart from that almost the same and importantly tastes very good...
CallmeGoose (14th January 2014)
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