The New Adventures of Mr Stephen Fry

The New Adventures of Mr Stephen Fry » Topic: How to FRY http://www.stephenfry.com/forum/topic/how-to-fry Just another bbPress community en-US Sat, 18 May 2013 13:10:04 +0000 http://bbpress.org/?v=1.0.2 <![CDATA[Search]]> q http://www.stephenfry.com/forum/search.php Nitro on "How to FRY" http://www.stephenfry.com/forum/topic/how-to-fry#post-287887 Wed, 03 Oct 2012 21:39:00 +0000 Nitro 287887@http://www.stephenfry.com/forum/ I'm coming to your house for dinner! <img src="http://www.stephenfry.com/bb-content/plugins//bb-smilies/default/icon_mrgreen.gif" title=":mrgreen:" class="bb_smilies" /> 1so-Static on "How to FRY" http://www.stephenfry.com/forum/topic/how-to-fry#post-287073 Sun, 26 Aug 2012 14:29:55 +0000 1so-Static 287073@http://www.stephenfry.com/forum/ This'll send his diet ringing it's Klaxons and diving for shelter Perhaps Mr. FRY would prefer a plate of “Orange Goo” Otherwise known as Chicken Tikka Masala (caution: this one contains nuts …much like Mr. Fry’s forums) <img src="http://www.stephenfry.com/bb-content/plugins//bb-smilies/default/icon_wink.gif" title=":wink:" class="bb_smilies" /> Greedients 1x bottle Brandy 1x tin coconut milk 1x fresh or bottled ginger – ginger puree– (Not the dry powdery stuff) Cumin Blanched crushed almonds A Lemon 2x shallots Fresh coriander leaf Ground coriander seeds Ground mustard seeds Turmeric 5x large tomatoes Atomised in a blender Tomato puree Cayenne Pepper Paprika Garlic Madras paste Groundnut oil Onion Salt Celery salt green chillies Onion Greek Yogurt Double cream Butter Two pastes to make first 8 hours before cooking… The marinade and the masala paste Marinade Dice boneless Chicken breast into cubes about 2 cm squared. Mix ½ Tsp celery salt – ½ tbsp Pataks madras paste – 1 tsp cayenne pepper – 1 tsp ground mustard seeds - tsp ground coriander – 4x crushed fresh garlics – 1 large seedless chilli very finely chopped – 1 tsbp hot paprika – 6 large tbsp. Greek yogurt (impoverished yogurt that’s just about to leave the EU) - 3 tbsp brandy – Cover with clingy film and leave overnight in fridge. Masala Paste a large saucepan full Melt ¼ block of butter in saucepan – add finely chopped shallots and onion – lightly sizzle 2 mins until clarified add 4x crushed fresh garlic cloves – sauté the ½ tbsp. crushed almonds – ½ tbsp. paprika - 1 tsp turmeric 1/tbsp Cumin – ½ tbsp. of ginger puree or equivalent volume from fresh - 1tsp onion salt and stir 2 mins… add juice of one lemon and stir in atomised tomato (this gives you the volume of liquid to serve with ) from your very aggressive blender … warm up and add coconut milk to taste. Allow to cool and place in fridge overnight next to the marinade. How to FRY As we don’t all have a tandoor in our gardens – we’ll do what we do best and FRY it. Heat up a good covering of Groundnut oil in a large FRYing pan until it’s hotter than a volcano. Pick out the pieces of chicken from the marinade and set into hot oil and sizzle. At the same time …Re-heat the pan of Masala paste – what marinade yogurt is left over after the chicken is removed from it – pour into the masala paste and heat up will to almost boiling then simmer. Once chicken is FRY’d to bits and darkening at edges cooked through and thoroughly – place into the masala pan and stir Add leaf coriander …add a little cream and serve <img src="http://www.stephenfry.com/bb-content/plugins//bb-smilies/default/icon_razz.gif" title=":P" class="bb_smilies" /> voila - orange goo <img src="http://www.stephenfry.com/bb-content/plugins//bb-smilies/default/icon_mrgreen.gif" title=":mrgreen:" class="bb_smilies" /> Prancing Jeeves on "How to FRY" http://www.stephenfry.com/forum/topic/how-to-fry#post-287037 Sat, 25 Aug 2012 16:51:07 +0000 Prancing Jeeves 287037@http://www.stephenfry.com/forum/ Sounds delicious. 1so-Static on "How to FRY" http://www.stephenfry.com/forum/topic/how-to-fry#post-287033 Sat, 25 Aug 2012 16:14:47 +0000 1so-Static 287033@http://www.stephenfry.com/forum/ I forgot to mention to chop the friggin veggies (1so-static slaps himself hard with a thick wooden breadboard) aaaarrrggghh <img src="http://www.stephenfry.com/bb-content/plugins//bb-smilies/default/icon_wink.gif" title=":wink:" class="bb_smilies" /> 1so-Static on "How to FRY" http://www.stephenfry.com/forum/topic/how-to-fry#post-287027 Sat, 25 Aug 2012 12:52:20 +0000 1so-Static 287027@http://www.stephenfry.com/forum/ What would you cook for his Eminence the great Omniscient FRY if he were coming to your house ?? here's my choice... How to FRY - Chicken in Calvados Greedients 4x Tbl spoons real homemade Chicken stock (NOT cubes you heathens) 4oz plain flour 4x shallots cut really fine 1x finely chopped small white onion 20x small button mushrooms sliced finely 4x boneless chicken breast cut into small goujons Sprig of fresh parsley Sprigs of fresh Thyme to taste 1x bottle of Apple brandy (Calvados) 1x bottle of Cognac 2x large peeled Granny Smith apples peeled and finely sliced 1x tsp Onion Salt 1x tsp Celery Salt 2x tsp ground black Pepper corns 1x tbl spoon double cream Butter Groundnut oil Science of FRYing With mortar and pestle grind down half the Thyme, all Celery Salt, all Onion Salt, and all Pepper until dust and add to flour. Coat chicken well in the seasoned flour – really rub it in. Get a Medium sized FRYing pan melt some butter with a little groundnut oil Brown the chicken for 4 to 5 mins on medium heat just so chicken is sealed and cooked through adding shallots as you go – do not burn (butter goes dark brown if you do this ) Place chicken on small plate and cover in foil. Add a little more butter and a tiny few drops of Groundnut – on low heat add the onions and shallots stir and add a little chicken stock – add apples and mushrooms – stir until apples just start to go tender and stock will naturally reduce a bit through evaporation. Stir in 3x tabl spoons Calvados and 1x tablespoon of plain Cognac (otherwise it becomes an all apple tasting dish) add a bit more thyme, natural salt and pepper to taste, bring to simmer. Return chicken to pan cook low heat for about 10 mins – if liquid looks too reduce add a little more Calvados and a tiny bit more chicken stock and let it reduce into a sauce – stir in cream on very low heat until thickened (don’t use too much) 2mins Serve as a light starter before a heavy main course or serve as a main course with Duchess Potatoes and FRY’d mixed vegetables – see below … FRY’d mixed veggies Greedients 2x Bell peppers Orange and Green ½ Tblspoon Cognac 1x Strong onion 2x medium sized courgettes 3x sticks celery 6x baby sweetcorns 3x medium carrots 1 big tomato 1x crushed garlic Little ginger paste (can be overpowering so always use tiny amounts) pinch salt pinch pepper little clear honey as a light glaze (do not overdo it otherwise you end up with sickly sweet veggies) Science of FRYing Partially precook by steaming the hardier vegetables …carrots, sweetcorns and courgettes to slightly tenderise. A little Olive oil and butter into FRYing pan and lightly stir and gently FRY everything until just beginning to turn tender add cognac – then stir in half teaspoon of honey and tiny bit of ginger paste …adding a little at a time for personal preference Duchess Potatoes (No FRYing in this one) Greedients 5 or 6 large Potatoes A little dash of salt A little milk Knob of butter A good 4 or 5 big sprigs of Parsley finely chopped straight off the plant (Fresh NOT dried) Good old English tatties peeled and cut to boil prior to mashing Heat in water until soft Drain water away add butter a tiny bit of milk and mash until creamy adding the parsley Get baking tray covered in buttered grease proof paper Place mash into big icing bag with large serrated nozzle (the one with all the spikes in) Make towers of Potato by forming concentric rings starting at about 7 centimetres diameter and work inwards and build upwards until pyramid shaped. Make 6 or 7 of these or how ever many you can make with what mash you have. Bake in oven until just begin to show browning on edges Serve up with the Chicken in Calvados and FRY'd mixed veggies Crack open a chilled Cloudy Bay or other fine Sauvignon Blanc and destroy your diet with your fine living <img src="http://www.stephenfry.com/bb-content/plugins//bb-smilies/default/icon_mrgreen.gif" title=":mrgreen:" class="bb_smilies" />