The Shed

Cook Basmati Rice in 8 minutes – put half or full a teaspoon of turmeric and some salt into a saucepan of water and bring to the boil. Add the rice to the boiling water and stir until it stops sticking to the bottom. Start a timer at the first signs of returning to the boil ...continue reading >

Chicken is usually not my first choice for a curry, but this recipe is so good that it has been my favourites curry for several years, ever since it was taught to me by an Indian lady who showed me how to make it – thanks Lena!!. I’ve made it over 50 times and it is ...continue reading >

Don’t bother with this recipe- it’s rubbish compared to how I cook now. I’ve left it here as an example of what I used to do and to show me how far my Curries have come since this recipe. Here’s a link explaining more, current November 2010 Towards Curry Nirvana Part 2 This is an ...continue reading >

Squeeze lemon juice all over skin and rub in, stick onion inside chook Spray with olive oil  Cook uncovered @ 160C for 90 mins to 2 hours – cooked when thigh juice clear  Can Brown at the end by turning oven up for 10-15 mins. Very hard to ruin a Roast Chook by overcooking and ...continue reading >

Ingredients: For 4-6 people   2 small, or 1-2 large lamb shanks per person.   Shallots 5-6 per person, or very small brown onions (not salad onions or Cairns “shallots”) Peeled and slit about one third through with sharp knife (don’t let Mo do this bit) keeping shallots whole   3 large bulbs of garlic, ...continue reading >