What food are you pleased you can make well?

[BlancmanegeBunny]

I make really great pizza! It's taken a while to perfect it and seeing the family tucking in is very satisfying!
We have pizza night once week and I love that it's something everyone enjoys and it is so cheap to make!
What do you make that you are proud of?

I am really glad I was taught to do the basics: roux blanc and brun, braising, roasting, deglazing, pastry, mayo and hollandaise, and brought up not to be frightened of handling meat and fish or of asking the butcher/fishmonger questions.

Also that I learned to cook on an Aga so was trained early that, except for the most delicate things, to know when something was cooked by sight and smell rather than relying on temperatures and timings. Possibly why I'm not really a baker.

@ChateauCat and @Irishgal20 the recipe is below - it was much harder to get it into steps than I thought because I do so much on autopilot!! Hats off to recipe writers and food bloggers everywhere.

Just a quick extra though, this is a slow oven dish and not a half hour evening meal job. I tend to make it when I have plenty of time and cook it, let it cool and reheat in the oven for an hour or so before serving with rice. I use my trusted and curry stained wedding present from 20 years ago le creuset casserole
dish for the cooking. You will also need a hand blender for the sauce, pestle and mortar can be used too but it’s very hard work!

ingredients: 2 medium red onions, 1 whole bulb of garlic, 1 large thumb sized piece of fresh root ginger, sesame oil, 8 skinless boneless chicken thighs, 3 chicken oxo, curry powder, 1 tin chopped tomatoes

for the sauce - peel all the garlic cloves except the tiny ones you can’t be faffed with and put in a hand like. Peel and chop a large thumb size length of ginger and out that in the hand blender pot with the oxo and tomatoes and blend until you have a smooth sauce.

fry the onions (thinly sliced) in the sesame oil (say a tablespoon amount) and then add the chicken when the onions are softened and brown off the meat. Add the curry powder st this point and this is a bit difficult because the curry powder I use is hand blended by relatives and flown in whenever someone visits! We are all low as no aunts have visited with covid. I’m sure any curry powder is fine though, dependent on your tastes and I don’t know how much to tell you to add as they’re all different strengths of heat. I generally add half a teaspoon when the kids are having it and they can’t take it but add as much as 3 when it’s just me and DH.

add the sauce when the chicken pieces are brown and the onions are fully softened and put the lid on the pot and simmer for 20 mins.

preheat oven to 160 and whack in the curry for about 2 hours. The house will smell glorious but open a window as that much ginger and garlic is intense!!

Its ready to eat after that time but we always leave it overnight and eat the next day - DH says it tastes better!

let me know if something doesn’t make sense, I’m no Delia for sure!