A visit to rshome123's Curry Kitchen

[Alchemist]

Myself and rhome123 messing around in his curry kitchen yesterday. We made 2 haggis based curries, a naga beef and a chicken tikka bhuna.

The haggis curries turned out surprisingly well, to say we made them up on the fly and had never used haggis before. The winner of the afternoon was Naga Beef Curry cooked by rshome - I'm not a fan on very hot curries but this one had such a depth of flavour that I forgot all about that!

Here are a few photos from the afternoon.

rshome's base gravy, very nice!

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Naga Beef Curry - delicious!

naga beef.jpg (106.91 KiB) Viewed 10780 times

The elusive rshome123 caught on camera

Rscooking 1.jpg (96.35 KiB) Viewed 10780 times

Such a camera tart now!

rscooking 2.jpg (79.76 KiB) Viewed 10780 times

[rshome123]

It was a fun day, thanks for coming over. Video editing will resume shortly.

[adeypayne]

Nice work chaps! I know who to call now when i need a hand at Fusion!

[goncalo]

Is it a bird, is it a plane, it's rshome123 & sidekick Alchemist.

Well done, I really like this sort of thing. I wish I was closer to ye lot.

Pauly, maybe I need to pitch you into visiting Dublin ? ha

[rshome123]

Thanks for that Goncalo. You should do another visit somewhere.

[rshome123]

Here's the first of two videos in which we undertook the bizarre challenge of making a Haggis Curry.

Don't take it seriously peeps.

[rik]

well done chaps, very inventive

I particularly like the phrases 'interesting' and 'It's not unpleasant' adds a sense of mystery for us viewers.

Rik

[ScotchBonnet]

Sadly I cannot get haggis where I live and so I will not be making this.

[seafret]

What a great opportunity to update this fine joke:

Old Jock McCluskey was dying. His
wife Maggie knelt tenderly by his bedside and asked,
'Anything I can get you, Jock?'
No reply.
'Have ye no' a last wish, Jock?'
Faintly, came the answer ... 'A wee bit of yon
rshome123's haggis curry.'
'Wheesht, man,' said Maggie, 'ye ken fine that's
for the funeral.'

[rshome123]

seafret


Scotchbonnet do you not like a wee bit of haggis up there ?

[ScotchBonnet]

Haggis, neaps and tatties - fine. Haggis stuffed into a chicken breast - OK if you don't let the chicken dry out too much and serve with a creamy, mustardy sauce. Haggis pakora - sort of acceptable if served with a medium curry gravy. Haggis slurry - beginning to overstep the line. I do wonder, though, if haggis samosas would work as I have had samosas made with a filling of very finely ground lamb, spices, potato, etc. that was almost haggis-like in consistency. So, to try - haggis shalgam aloo samosa.

[rshome123]

To be honest, the meat inside the intestine skin tasted (to me) of lamb mince/keema, but then again lots of spices were added during cooking, so it would. A week away from spice would help to neutralise tastebuds, so to appreciate the delicate fine flavour of Haggis. But then again, I love spice too much, so bring on a Haggis Vindaloo.

[ScotchBonnet]

Yes, as a student I often used to do a keema pimento dish but it was much drier. Done with either lamb or beef mince, onion, peppers (red usually), curry powder from the local health/whole-food shop, some chilli powder and a fair amount of cinnamon if I recall. Haggis is already quite well spiced so to keep its intended flavour it's best served in lumps. The Romans probably had a similar pudding (blood, lungs and bits boiled in a stomach) but with a different taste. The "modern" version likely dates to the 1500's once allspice (from Jamaica etc.) and other spices became available in Europe. The Spanish do a version more like spreadable black pudding and - sadly - it was probably the English (albeit the decent Northern English people) who took this and added grains to it. Then the Scots did what we always have done when we find something that we wish that we'd invented but haven't, and that was steal it, write poems about it and market it as our own.

[rshome123]

Yeah, I like what you've done with English whisky;)

[ScotchBonnet]

It was probably Italian alcoholic monks who brought it to Ireland, England and Scotland at about the same time and - coincidentally - when haggis began to get spiced up a bit. It was originally touted as a medicine (this, remember is from monks who had previously had to make do with a mere eight pints of beer per day). Apparently James IV of Scotland (r. 1488–1513) was fond of the stuff. Modern monarchs, of course, prefer gin.

[rshome123]

Here's 2nd and final installment of this true folly.

Alchemist cooks 'Robbie's Revenge'.

[Alchemist]

Ha ha, nice one. Love the Star Wars theme

[Alchemist]

When are you posting the Naga Beef Curry, Rshome? That one was the star of the afternoon for me!

[rshome123]

Totally forgot what I put in, Alchy. I'm planning a Naga curry video at some point though.

[pistol657]

looking good rshome123 love the youtube videos nom nom