This is blackout anon, this wasn't a single-serving obviously, more like three disciplined serves or because it turned out really well, two serves with seconds.I made the Orzon recipe from the last thread (didn't find Orzon, used Orecchiette) and it was ok but I won't make it the same way a second time. The sausage wasn't the right thing to do there.I started out with turkey this time and then was about five minutes into thinking how to make the flavours work better with turkey when I just decided to make curry instead.This is turkey and red lentil tomato/coconut curry using Italian techniques for half of it and Indian for the other half.
>>22251350I used roughly the Orzo recipe and changed up the spices and used lentils instead of micro pasta.https://youtu.be/ksOTfZM9m3kRoughly dicedm salted and then braised the turkey in sesame oil, about 400g mix of breast and thigh, only just browning the outside and setting it aside. I preserved the skin from the thigh and fried it until it was crispy then put it aside.Then I assembled the spices and fried them in the turkey fat as a tadka. This was basically every indian spice in my cupboard.The measurements were in no way exact or measured, I eyeballed everything.cardamon 4podsasafoetida 1/4 tspyellow mustard seeds 1tspthyme 1tspblack pepper 1tspcumin 2tsptumuric 1tbspgaram masala 1tbsphot madras powder 1tbspdried chillis 1tbsplightly crushed (just cracked really) garlic cloves about 6thawed frozen ginger (really helps break up the fibres, best way to use ginger) 1 knobthai chillis 1/2 a big green, 1/2 a big redChop up the ginger and chillis and fry in the turkey fat, then add all the spices.Once it's aromatic, dump it on top of the reserved meat and set aside.Chop up the crispy skin and put it with the spices and meat.Vegetables next...
>>22251354>VegetablesCauliflower - about 2 cups, cut small1 onion3 small stalks celery3 small ukrainian peppers (like sweet green bell peppers)Leave the cauliflower aside, I sliced the onions into strips and diced the celery and peppers, then salted them and stirred them around a bit and let them sit while I was doing the spices.Heat a splash of sunflower oil in the wok and fried the aromatics like a sofrito on a low heat and let the water evaporate and then just let them soften and sweeten. When basically done, added the cauliflower and just gave it a bit of a light fry before adding ~1/3 cup of tomato paste and stirring it into and gently frying that to caramelise it a bit.Then add in the meat and spices.>Lentils1/2 cup of red lentils, washed>Liquids2-3 cups boiling water2 tsp vegeta (vegetable stock powder to make 500ml)~1/4 cup coconut milk powder~1/4 cup solid coconut cream (the kind that comes in little bricks you can carve off)The coconut is to taste since I never really know how thick it's going to come out because I'm usually using random brands of it.The water was a guess, my logic was about 2x lentil volume + 1/2cup to cook the cauliflower and 1/2 cup to make a good but thick gravy. It turned out to be spot on, so was the coconut too but any errors would be easy to adjust, either by thickening with coconut powder or tomato paste, boiling off water, or adding more water.Added the lentils, put a lid on it and left to simmer on low for about 15 minutes.Served with some plum chutney I had in the cupboard.I'm farting my arse off today but it's ok.
>>22251377There wasn't a blackout when I did this, it was just super foggy last night with <100m visibility. We were scheduled for a blackout but they must have stabilised the powergrid because we didn't lose power.I was going to write it up at the time but because we were supposed to lose power, I didn't want to turn on my PC and I hate phone posting, especially long posts and resizing photos on my phone to fit 4chan limits.The drink was horilka/vodka with homemade stevia/cherry soda and a splash of cherry juice and dash of chocolate bitters.
>>22251354Looks tasty, nice job>>22251377I’m guessing people are more forgiving of farts during a war>>22251379How did you make the soda
>>22251578>Looks tastyyou need a new prescription, anon.
>>22251377I forgot an ingredient, a sprinkle of dried lemon grass as I added the coconut milk.>>22251578>Looks tasty, nice jobIt was excellent, thank you. >>22251578>How did you make the sodaI bought a sodastream knockoff and added about 1/2 cup of sour cherry juice to the soda with 1/4 of 1:300 stevia. I was trying to replicate picrel which is way too expensive here.The warehouse and factory strikes have meant that imported products are patchy and most coke/pepsi stuff is missing from shelves. A lot of local brands are replacing them on shelves but they don't usually do sugar-free versions. So I decided to just roll my own.
>>22251662>with 1/4 tsp of 1:300 stevia.FTFM>>22251647Curry always tastes better than it looks, comes with the territory.
>>22251350Single pot meals are made in a pot not a frying pan you retard>>22251350>I made the Orzon recipe from the last threadImagine being so clueless that you take advice from other cooklets
>>22251350>lentilSo sick of Europors making cooking threads
>>22251350You are not educated enough to constantly substitute ingredients then you act surprised when it fails. Please stop making threads cause it's painful to watch someone with zero cooking skills fail this hard.
>>22252003>>22252006>>22252009>>22252012>World’s most pleasant Russian
>>22251647They are engagement farming. They say "looks tasty" in almost every thread no matter how bad it looks.
>>22251668>Curry always tastes better than it looks,False. Just glad I am in a first world country where nobody uses curry.
>>22252016Ah, thanks. I was wondering what was going on.
