Like Graham Kerr! You always sit down and appraise how tremendous and passionate you are in what you have produced! Just perfect “RUclips “ content. 🥳🤩🙏🏻🕺
Your meal should be edible; if it is, you should show it. If it's crap, say it. I'm not here to waste anyone's time, as they all know on here - I want someone to be able to put that meal on their table. OK, we all have different tastes, and that can be altered. How many folks have you seen cook, and if they taste, they take the slightest nibble and say its good? Then there are the faceless channels with millions of views where they take a bite out off camera and then show the food with the bite out - did they spit it out? We don't see. Best, Rik
Just found this site!!! Love it am doing Dopiaza tonight and having a go at naan bread and poppadoms!!! Haven't got the right flour but having a go anyway!!!!
Looks delicious Rik. I’ll be trying that soon. Love your simple but great cooking. Great to see a family size recipe too. I like to sous vide my chicken breasts for 2 hours at 66c, seasoned with a little salt, pepper and garam masala. Then I cut into cubes and add it in the curry for the last few minutes just enough to heat the chicken through again. Melts in your mouth 😋.
That is a great way - I do it myself here, too - with beef and lamb. I believe that sous vide. is one of the best ways to attain restaurant-quality food. Best, Rik
G’day Rik. This curry looks great, I’ve never had it before. I made the cabbage rolls last night but had to use a boneless leg roast because I couldn’t afford the forequarter chops (counter intuitive I know). This has left me with about 1kg of beautiful lamb. I’m definitely going to make a curry with it, just have to look through your recipes to decide which one.
Ive got the to do list with the cabbage rolls and the only lamb I can get is boneless shoulder at the mo. Its not a lamb country as you know. Best, Rik
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Curry looks exceptional and full of depth and flavour. 5 stars from me!!
Cheers mate, appreciate it from you. Best, Rik
High praise from you, Al! I agree!
Awesome curry- great tips
My daughters favourite curry, looks lovely, must try this.
Nice one Rik. Made in heaven. Definitely will give it a try
Looks amazing Rik
Like Graham Kerr! You always sit down and appraise how tremendous and passionate you are in what you have produced! Just perfect “RUclips “ content. 🥳🤩🙏🏻🕺
Your meal should be edible; if it is, you should show it. If it's crap, say it. I'm not here to waste anyone's time, as they all know on here - I want someone to be able to put that meal on their table. OK, we all have different tastes, and that can be altered. How many folks have you seen cook, and if they taste, they take the slightest nibble and say its good? Then there are the faceless channels with millions of views where they take a bite out off camera and then show the food with the bite out - did they spit it out? We don't see. Best, Rik
Love making this curry everyone loves it so miss this channel 😢
Thank you. Best, Rik
Nice one Rik. Made in heaven. Definitely will give it a try😊
Looks great! Will make this one!
Now, THAT is a Dopiaza.😋
Cheers, Mate. Best, Rik
Rik,! You really are an undiscovered Cook/Chef ! 😊
Just pleased you discovered me, no fuss on here, Thanks. Best, Rik
Another great curry Rik. Enjoy your channel and approach to cooking. Great recipes and tips which have helped me improve my curries at home. Cheers
Thanks a bundle. Bhuna tomorrow Best, Rik
Just found this site!!! Love it am doing Dopiaza tonight and having a go at naan bread and poppadoms!!! Haven't got the right flour but having a go anyway!!!!
Thank you. Best, Rik
Look's great it's years since i had a dopiaza. The bamboo spoon looks like it would be better as a paddle on a boat.
Ha ha ha, Andrew, spot on. I wish I had thought of that. Best, Rik
Looks delicious Rik. I’ll be trying that soon. Love your simple but great cooking. Great to see a family size recipe too. I like to sous vide my chicken breasts for 2 hours at 66c, seasoned with a little salt, pepper and garam masala. Then I cut into cubes and add it in the curry for the last few minutes just enough to heat the chicken through again. Melts in your mouth 😋.
That is a great way - I do it myself here, too - with beef and lamb. I believe that sous vide. is one of the best ways to attain restaurant-quality food. Best, Rik
G’day Rik. This curry looks great, I’ve never had it before. I made the cabbage rolls last night but had to use a boneless leg roast because I couldn’t afford the forequarter chops (counter intuitive I know). This has left me with about 1kg of beautiful lamb. I’m definitely going to make a curry with it, just have to look through your recipes to decide which one.
Ive got the to do list with the cabbage rolls and the only lamb I can get is boneless shoulder at the mo. Its not a lamb country as you know. Best, Rik
Holy s**te...rik....put some onions 🌰 in brov ...lol....must admit, it's looking damn fine....massive respect 🙏 🫡
Thank you. Best, Rik
Can you put sugar in your tom purée mix
Indeed! Thank you. Best, Rik
Such a great cannel but sadly nothing new for months ☹️
Thank you. Best, Rik