They do frozen lemongrass in the Chinese, and I absolutely love it.
I stew cubed pork with that and Kaffir lime leaves for a couple hours in stock, and then throw in red curry paste, and today cream rather than coconut milk.
such fragrance and flavour, ñum ñum.
The vindaloo is a banger already.
Adding my recent trick of frying the crushed tomatoes separately to get reduction without the wrong sort of burning.
I don't want to ruffle any feathers, but using cream and butter in butter chicken is somewhat redundant.
Adobo pork, salsa and 3 bean stew topped with cheese, and chips.
Got a couple pounds of pork seared. Going to braise in red wine.
Third batch of ploughman's pickle since I first made it.
Two litres of the stuff, just sits in the cupboard getting tastier.
Experiment with black beans in vinegar.
You have to dry roast them first, and being black beans on a black pan it's somewhat difficult to know when they're ready.
cilantro, parsley, scallions, onion, thyme, lime, ginger, garlic, and piri piri sauce in lieu of red chilli.
It's approximately a Caribbean Green Seasoning
Ben Hardill
ohmrun