The History of the Great British Sandwich

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A toasted sandwichA national institution, the sandwich has reigned as the nation’s favourite lunchtime snack for years. According to rumour, the origin of the sandwich lies in the English town which bears the same name, where John Montagu (the Fourth Earl of Sandwich) was such an enthusiastic gambler that he created the sandwich so that he could play through the night without stopping for dinner. Read On…

How to Deep Fat Fry a Turkey

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deep fried turkey

Cooking outdoors does not have to be restricted to barbecues. If you are feeling brave why not try out an America tradition and deep fry a turkey. This is a post from America – I have not tried it myself.

Once popular mostly in the Southern states, deep fried turkey has become popular all over the United States.  Not just a unique and mouthwatering way to feed a crowd around the holidays, deep fried turkey is delicious any time of year.  Here are some tips you can use to deep fat fry a turkey that’s guaranteed to be moist, delicious, and memorable. Read On…

Low Carb Chilli-Con-Carne Recipe

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A few months ago, I decided that the Burgermeister needed to lose some weight. So I decided to try the Atkins diet. Glad to report that I have so far lost 10kg (about 22 pounds). Of course, the Atkins Diet is probably the only diet that allows you to eat burgers (without the sesame seed bun though). Read On…

Chilli Con Carne Recipe

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Last weekend was my son’s 1st birthday party, and I cooked up two big pots of chilli for the adults. Everyone loved it, and seeing that my mum asked for the recipe after I cooked it on my birthday last month, it is time to put my famous chilli con carne recipe in writing. Read On…

Classic Chicken Curry

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I cooked many curries at University, but generally either cooked Thai style or just made up a random recipe. As I have some Indian colleagues at work, I asked them for a curry recipe, and got what is a basic Indian chicken curry recipe, but very good all the same.

Rather than list the ingredients, I’ll just give the method.

First, chop a large onion, some garlic, ginger and green chillies. Fry the onion in oil, adding salt (this speeds up the browning process) and then add the garlic, ginger and green chillies. Add some ground pepper at this point too, and throw in a cinnamon stick.

Now chop some chicken breasts, and add them to the pan. Then add a couple of heaped tea spoons of yellow powder (ground turmeric), red powder (chilli powder) and cumin. Also add some coriander if you like. Add a couple of cups of water, then bring to the boil, and simmer.

That is it really. Add more chilli if you like it hotter. I like to add a couple of teaspoons of garam masala too, just for some more flavour. Serve with plain boiled basmati rice.

I have used the same recipe to make Bombay potatoes (aloo gobi) and have also made a tasty meal using both chicken and potatoes in the curry. If you add plenty of potatoes you do not need to cook rice with it, which saves some time.

The two photos of curry here have added tomato sauce, which one of my colleagues recommended. Personally I prefer them without the tomato sauce though, but if you like a more tomatoey curry, then added some puréed sauce at the same time as you add the chicken. Do not use lumpy, chopped tomatoes, make sure the sauce is smooth, i.e. a Passata sauce.