Vindaloo Bambie and Thumper

[Phantom 631]

Some of you guy's know I love a decent Curry and if it don't require at least 3 Fire Tenders, then it aint decent

 

What I do for this is pretty simple, it is me after all

 

 

As the only Bambie I can get my hands on comes from the supermarket its ready diced, but I cut the larger lumps into inch squares. They dive it a sell/use by date, but like most of you will agree Vennison tastes better the older it is so I usually leave it unopened in the fridge for a couple of weeks after that date before I use it

 

Thumper:

After a night in salted water I open up the meat and coat the inside and outside in HOT Patacks Vindaloo Curry Paste. Make sure you put the stuff on quite thick.

Wrap the meat in foil and crimp over the edges.

Leave it for a few hours (overnight if you really like it to flavour the meat like I do).

Cook in the oven until the meat is how you like it.

This will make your entire house smell like Curry Heaven! So close the kitchen door and open the windows and turn on the extractor fan

 

Bambie:

Fry the chunks of meat in extra virgin Olive Oil until its nice and tender (I'm drooling just thinking about it) then cook all the liquid off (wont take long).

 

 

Next:

Take the cooked Rabbit meat and break off the bone cut into chunks and place in the pan along with the Bambie.

 

Chop and fry any Onions, Mushrooms, Peppers etc.. that you wish to include and add to the Pan containing the meat.

 

Now my wife makes a wonderful Curry Sauce which I add to the pan, but unless she has made me some I get a Jar of ready made Goan (or whatever you prefer) Vindaloo sauce and add that to the pan.

Cook slowly and stirr occasionally until the sauce and meat etc is piping hot.

Serve on a bed of your preferred rice. A soft hot Naan Bread is optional.

 

Enjoy

 

 

Phantom

[ArchieHood 3,692]

CURRY :sick: :sick: :sick: :sick:

[Phantom 631]

CURRY :sick: :sick: :sick: :sick:

 

Actually CURRY is a little missleading its more like erm Fecking Evil Rip your throat out

 

Even old Nick won't touch mine

 

Phantom

[Phantom 631]

Thanks for the move MOD section bookmarked for further referance

 

Phantom

[bristol tim 135]

mmmmmmmmmmmmmmmm have to try that recipe with a nice cold can of the west country cider. NATCH!!!!!

[Sweeney-Todd 208]

Some of you guy's know I love a decent Curry and if it don't require at least 3 Fire Tenders, then it aint decent

 

What I do for this is pretty simple, it is me after all

 

 

As the only Bambie I can get my hands on comes from the supermarket its ready diced, but I cut the larger lumps into inch squares. They dive it a sell/use by date, but like most of you will agree Vennison tastes better the older it is so I usually leave it unopened in the fridge for a couple of weeks after that date before I use it

 

Thumper:

After a night in salted water I open up the meat and coat the inside and outside in HOT Patacks Vindaloo Curry Paste. Make sure you put the stuff on quite thick.

Wrap the meat in foil and crimp over the edges.

Leave it for a few hours (overnight if you really like it to flavour the meat like I do).

Cook in the oven until the meat is how you like it.

This will make your entire house smell like Curry Heaven! So close the kitchen door and open the windows and turn on the extractor fan

 

Bambie:

Fry the chunks of meat in extra virgin Olive Oil until its nice and tender (I'm drooling just thinking about it) then cook all the liquid off (wont take long).

 

 

Next:

Take the cooked Rabbit meat and break off the bone cut into chunks and place in the pan along with the Bambie.

 

Chop and fry any Onions, Mushrooms, Peppers etc.. that you wish to include and add to the Pan containing the meat.

 

Now my wife makes a wonderful Curry Sauce which I add to the pan, but unless she has made me some I get a Jar of ready made Goan (or whatever you prefer) Vindaloo sauce and add that to the pan.

Cook slowly and stirr occasionally until the sauce and meat etc is piping hot.

Serve on a bed of your preferred rice. A soft hot Naan Bread is optional.

 

Enjoy

 

 

Phantom

 

 

Hi Tony.

 

My botox is buring just THINKING about that.....alway's tell when you have had a good curry, your arse takes a drink from the toilet next morning

 

 

 

ATB.

 

 

Bill.

[Phantom 631]

Hi Tony.

 

My botox is buring just THINKING about that.....alway's tell when you have had a good curry, your arse takes a drink from the toilet next morning

 

 

 

ATB.

 

 

Bill.

 

Mine likes to go sit in the freezer as soon as the first fart gets through

 

Umm, no wonder the bunnies were not playing this evening. The wind was really squally blowing this way then that. Probably gassed a few warrens by accident

[micky 3,325]

Some of you guy's know I love a decent Curry and if it don't require at least 3 Fire Tenders, then it aint decent

 

What I do for this is pretty simple, it is me after all

 

 

As the only Bambie I can get my hands on comes from the supermarket its ready diced, but I cut the larger lumps into inch squares. They dive it a sell/use by date, but like most of you will agree Vennison tastes better the older it is so I usually leave it unopened in the fridge for a couple of weeks after that date before I use it

 

Thumper:

After a night in salted water I open up the meat and coat the inside and outside in HOT Patacks Vindaloo Curry Paste. Make sure you put the stuff on quite thick.

Wrap the meat in foil and crimp over the edges.

Leave it for a few hours (overnight if you really like it to flavour the meat like I do).

Cook in the oven until the meat is how you like it.

This will make your entire house smell like Curry Heaven! So close the kitchen door and open the windows and turn on the extractor fan

 

Bambie:

Fry the chunks of meat in extra virgin Olive Oil until its nice and tender (I'm drooling just thinking about it) then cook all the liquid off (wont take long).

 

 

Next:

Take the cooked Rabbit meat and break off the bone cut into chunks and place in the pan along with the Bambie.

 

Chop and fry any Onions, Mushrooms, Peppers etc.. that you wish to include and add to the Pan containing the meat.

 

Now my wife makes a wonderful Curry Sauce which I add to the pan, but unless she has made me some I get a Jar of ready made Goan (or whatever you prefer) Vindaloo sauce and add that to the pan.

Cook slowly and stirr occasionally until the sauce and meat etc is piping hot.

Serve on a bed of your preferred rice. A soft hot Naan Bread is optional.

 

Enjoy

 

 

Phantom

dont bother with that pataks curry mate , get some Tiffin curry sauces,there made in Leicestershire [the land of curry] and there top notch www.thetiffinfoodcompany.co.uk

[Phantom 631]

dont bother with that pataks curry mate , get some Tiffin curry sauces,there made in Leicestershire [the land of curry] and there top notch www.thetiffinfoodcompany.co.uk

 

Thanks for that Micky, I'll take a look

 

Phantom