In Which I Make The Curry
Hark back all to those "CRG does cooking" days (Summer 2009, probably all friendslocked/privated now).
The following is a recipe invented by myself at the time of 8pm this very day. It is as yet untitled. I am styling it, as ever, as a curry.
You will need (per person, but then I only cook for one these days);
- half a red onion
- two tomatoes
- one quarter of a packet of tesco "now only £1" mushrooms (soil left on)
- tomato puree x one squirt (THE SECRET INGREDIENT)
- ground ginger x a lot (I like ginger and would have used real if I'd remembered to buy some)
- ground cumin x a lot
- ground tumeric x a half as much as you put in cumin and ginger
- oil (veg oil in this case)
- basmati rice (x one darren mugful) to serve
You will notice the following changes to the usual program
1. THE SECRET INGREDIENT. I mean really, never use tin tom again! Actually toms are less heavy to carry back from the shop too. It's win win.
2. Red onions. This is a genius idea. I think Pete had been on to this all along and thats why his bologs were so good. I'm never buying brown onions again.
3. No ground coriander, or coriander in any form! A genuine shock but it does surprisingly work.
4. Soil left on. No comment ;)
5. No meat. I am a student, so its cheaper, but other advantages you might concoct include less likely to give food poisoning and suitable for your vegetarian friends!
6. No garam masala! Yes, I finally chucked it away. We had had it since first year. It had lost all claims to taste.
The actual how to cook:
1. Chop things as far as you like (me: roughly onion, quarter or eighth the mushrooms and toms)
2. Select your favourite pan or pot. This is important. To add love, you have to use a well loved pot (it may contain stains of curries gone by)
3. Put oil in pot (enough to line the base)
4. Fry onions, toms and mushrooms for five mins or however long your patience allows.
5. Add spices. Keep frying.
6. Put your rice on. Realise you can't cook rice, still. Attempt anyway.
7. If the curry dries out while the rice is cooking, add a bit of boiling water.
8. After 22 mins of total time spent cooking, your rice may be done (we'll never really know) and your curry certainly will be.
9. Enjoy!
10. Wash up before your housemates go mad. Only kidding, I've mellowed a bit (and my flatmates are quite reasonable at their washing up)
Other CRG Cooking Tips (Patent Pending)
- You may cook your rice in the microwave or on the hob, or any other way you see fit.
- Recipes are made to be broken, so tell me how you altered it and I will try your way!
Endorsements
"Ginger always does remind me of you" - Ben (2013)
The following is a recipe invented by myself at the time of 8pm this very day. It is as yet untitled. I am styling it, as ever, as a curry.
You will need (per person, but then I only cook for one these days);
- half a red onion
- two tomatoes
- one quarter of a packet of tesco "now only £1" mushrooms (soil left on)
- tomato puree x one squirt (THE SECRET INGREDIENT)
- ground ginger x a lot (I like ginger and would have used real if I'd remembered to buy some)
- ground cumin x a lot
- ground tumeric x a half as much as you put in cumin and ginger
- oil (veg oil in this case)
- basmati rice (x one darren mugful) to serve
You will notice the following changes to the usual program
1. THE SECRET INGREDIENT. I mean really, never use tin tom again! Actually toms are less heavy to carry back from the shop too. It's win win.
2. Red onions. This is a genius idea. I think Pete had been on to this all along and thats why his bologs were so good. I'm never buying brown onions again.
3. No ground coriander, or coriander in any form! A genuine shock but it does surprisingly work.
4. Soil left on. No comment ;)
5. No meat. I am a student, so its cheaper, but other advantages you might concoct include less likely to give food poisoning and suitable for your vegetarian friends!
6. No garam masala! Yes, I finally chucked it away. We had had it since first year. It had lost all claims to taste.
The actual how to cook:
1. Chop things as far as you like (me: roughly onion, quarter or eighth the mushrooms and toms)
2. Select your favourite pan or pot. This is important. To add love, you have to use a well loved pot (it may contain stains of curries gone by)
3. Put oil in pot (enough to line the base)
4. Fry onions, toms and mushrooms for five mins or however long your patience allows.
5. Add spices. Keep frying.
6. Put your rice on. Realise you can't cook rice, still. Attempt anyway.
7. If the curry dries out while the rice is cooking, add a bit of boiling water.
8. After 22 mins of total time spent cooking, your rice may be done (we'll never really know) and your curry certainly will be.
9. Enjoy!
10. Wash up before your housemates go mad. Only kidding, I've mellowed a bit (and my flatmates are quite reasonable at their washing up)
Other CRG Cooking Tips (Patent Pending)
- You may cook your rice in the microwave or on the hob, or any other way you see fit.
- Recipes are made to be broken, so tell me how you altered it and I will try your way!
Endorsements
"Ginger always does remind me of you" - Ben (2013)