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Oriental

While thinking about this recipe, I got to consider my storyline. It should be an easy one to write. Halibut is my favourite fish and right now, I am having a great time with many of the Thai flavours that bring out the very best in fish. With very little thinking done, I hit upon “curry favour”. I could easily bend that around to “favourite curry” and have a play on words. This would be easy.

Is there such a thing as an authentic recipe for Chicken Tikka Masala? I doubt it very much. When I did my bit of research for this delight, I came up with a number of conflicting claims on the original. For many years, I thought that it was just some greasy, mild creamy muck that came in a jar from the supermarket. You know the type of stuff, hot colour, thin taste and a huge desire to drink lots of water later in the evening. There are claims that a Pakistani chef, operating in Glasgow, having run out of curry sauce, added some spice to his tomato soup and Chicken Tikka Masala was born. Others believe it to be an Indian original and I believe that England also lays a claim to its origins. In truth, most Chicken Tikka Masalas I have ever tasted didn’t merit anybody claiming the original.  So, I thought I should try my own.

Don’t make a mistake about it, I’m a real hard-man. I walk tough, I talk tough. I can see out most of the bad-assed things that life throws my way. Though, there are a couple of exceptions to the rule of tough. I’m a sucker for a sob story. I can’t stand the sight of blood (particularly my own) and I am a fear-ridden jelly when it comes to the dentist.

We recently got a steam oven at home. The oven has transformed our weeknight dinners Sous vide enthusiasts will know that one can cook sous vide in a steam oven too, depending on make, model etc. But, that’s for another day. During the week, we tend to eat a reasonable amount of fish with salmon being a once-a-week staple. In truth, it used to be a case of “Grilled salmon, it must be Tuesday”. This is not a good way to run your culinary life. The arrival of the steam oven has opened my mind to lots of different steamed dishes. High on the list of favourites is Sesame Ginger Chicken. It is a perfect partner to the egg fried rice I posted last week.

If there were awards for home cooking, there are plenty of contenders for the big accolades. I could put forward any number of culinary delights. Best Sous Vide Beef might be a fillet served with a lovely wine sauce. Roast Chicken of the Year would be hotly contended and there would be plenty of fish dishes hoping to net the big one. But, not many would be interested in helping the competition shine. My Egg Fried Rice is one contender. So, in my Imaginary Home Cooking Awards, the big actors can slog it out amongst themselves. We have one contender for what can be viewed as the best of the rest.

“Ray Spines”, sounds like the name an author might inflict on a dodgeball insurance salesman who wears a Hawaiian shirt and a pork pie hat. His long suffering wife would have to be called Barb and he would have a minor role in a particularly gruesome murder mystery. That’s one Ray Spines for you. My ray spines are a different kettle of fish. Let me back the boat up a bit.

There are few meats more tasty than a roasted leg of Wicklow lamb, garlic and rosemary studded, cooked pink and served with a traditional gravy and boiled potatoes (with a green veg for form’s sake too). There are a few half decent recipes here on the blog for such like. However, I like to try out my ideas and I often (I really mean rarely) listen to suggestions from friends and family. So, when a friend suggested I should part roast and part steam a leg of lamb “low and slow”, I was delighted (reluctant) to try it.

You are probably reading this hoping it’s a software glitch in the Anova or a hacking of the Joule that has led to this culinary failure. It is technically true that an app was responsible for the issues. But in reality, it’s my own dumbass behaviour that was the problem. The app in question is WhatsApp and the issue had nothing to do with the sous vide end of the cooking. I started over two days out, planning a 48 hour cook of my short ribs. At this stage, everything went according to plan.

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