Reg's Recipes

Sunday 17 November 2013

Reg's Chicken Curry

Stop everything. This is actually happening. 

Reg has finally filmed the one we've all been waiting for: Reg's famous chicken curry!!! For generations upon generations, this recipe has only existed within the Pattem family, but that's about to change as Reg once again invites us into his kitchen to learn how to make the Regipe of all Regipes.

In this video, Reg prepares two chicken curries: 
1. On-the-bone, which is mighty hot and very typical of his region.
2. Boneless meat, his daughters' personal favourite.

Reg blends the base for two curries together then splits the mix into two pots. See "How to cut up a whole chicken, Reg-style" to see Reg prepare the chicken specially for these two curries.

Useful Reg advice
"Make sure you cut up the fibrous ginger to avoid the strands"
"[Chicken on the Bone] is definitely for me... strong, hot, flamey"
"What the lemon does is it curdles the milk and makes a nice base"
"Hello, Reg's Recipes here. We are through to about 15 minutes since we put the chicken in the sauce"
"Anyone who makes like this, is thoroughly going to enjoy"

For the Boneless Chicken Curry:
Preparation time: 15 minutes        Cooking time: 30-40 minutes        Spice level: Regligible

For the Chicken Curry on the Bone:
Preparation time: 15 minutes        Cooking time: Up to 1 hour          Spice level: Reg

Ingredients for each curry (serves 3-4)

Approx. 500 g of chicken
2 large onions
1 thumb of ginger, chopped
5 cloves of garlic
Half a lemon
Approx. 1 cup of milk
1/2 cup of vegetable oil
Salt to taste

1 tbsp madras powder
1 tbsp coriander powder (dhania)
1 tbsp cumin powder (jeera)
1/2 tbsp turmeric powder

Roughly chop the onions, garlic and ginger, and place them all into a blender. Add the milk and squeeze in the lemon. Blend for around 30 seconds, until the mixture is flakey (avoid creating a fine paste). Take a large pan and heat the oil. Place the mix into the pan (either all or half of it, depending on whether you're making both of the above curries) and stir and cook for 3-5 minutes. Now, stir all of the spices into the mixture and let them cook for 1 minute. Place the chicken into the mix, stir, put on the lid and cook on a medium heat for 15 minutes, then check on the curry and add water if it looks dry. Now cook on a simmer for 30-40 minutes for the boneless chicken, and up to an hour for the chicken on the bone. Check, stir, and if it looks like it does in the video, tuck in.

To accompany either or both of the above recipes, serve up Reg's rice (coming soon), chapatis, and a bit of yoghurt.

Wednesday 28 August 2013

How to cut up a whole chicken, Reg-style

We are once again invited into The Regend's kitchen - this time, to learn one of the oldest culinary skills known to man: How to cut up and prepare a whole chicken, Reg-style.

In this video, Reg prepares two types of meat: 
1. On-the-bone, which is used in many traditional dishes and makes for a Regtabulous curry stock
2. Boneless meat, used for any number of chicken dishes, such as chicken curry, tandoori kebabs etc.

Reg's notable and innate approach to the preparation of a whole chicken is thanks to over 70 years of practise, but praise for his ease and agility in this process must also be given to his other passion: His decades of work as a surgeon.

Useful Reg advice
"The chicken is legless, armless, and also harmless"
"That's how you get a calf leather"
"If you feel the resistance when removing the skin, wrap a cloth around it and pull"
"The neck is also very tasty"
"Be careful!"

Ingredients & Tools (serves 6-8 people)
One whole supermarket chicken
One pair of surgical gloves (optional)

Remove the chicken from its packaging as well as any string used to keep the carcass together. First, you must remove the limbs, starting with the legs. Make a small incision at the top of the leg, grab the leg and turn the hip so that it protrudes from the carcass, pull away and cut. Repeat for second leg, and similarly so for both wings after making a small cut below the shoulder. Cut the leg in two parts: the thigh and the lower leg. Likewise for the wings - find the elbow and cut straight through. The very tip of each wing is thrown away.
Find the wishbone of the chicken and partly slice away. The chicken can now be manually torn, separating the breasts and the backbone. Slice off the breast in two large parts, and repeat again for the second breast. 
Where there are any remaining chunks of meat now unattached to the bones, begin to remove the skin carefully, as shown in video. 
Reg continues to cut up the remainder of the chicken carcass, but as it gets rather complex at this point, we recommend you refer to the video (and to see the Regend in his element!).

Sunday 15 May 2011

Reg's Veggie Curry

The latest of Reg's dang tasty Regipes was filmed whilst on tour in Prague! Arriving with nothing but a suitcase of spices and reggae t-shirts, Reg was ready to paint the town masala-red. Here, Reg shows us how to make his spectacular vegetable curry which can feature any vegetable, paneer, or even meat if you like! As Reg always says...

Useful Reg advice:
"If I don't have, it doesn't go in. If I do, I poot!"
"Do you like my tee-shirt? It says Reg!"
"While we are cooking, I was having a dreenk, and while I was having a dreenk, it was cooking."

Preparation time: 10 minutes         Cooking time: 40-50 minutes         Spice level: Got socks on? Not after this.

Ingredients (serves 6-8 people)
For the base:
3 large onions
2 thumbs of ginger
½ bulb of garlic 
2 tins of chopped tomatoes 
2 tspn of salt

1 heaped tbsp coriander powder 
1 heaped tbsp cumin powder
1 heaped tbsp madras powder (curry powder)
1 tspn turmeric powder
1 tspn chili powder 

The vegetables:
(Any veg will do, but here's what Reg used)
1 cauliflower
1 broccolli
4 potatoes

Start by finely chopping your onions, ginger and garlic. Take a large saucepan and heat up a good glug of vegetable oil. When the oil is hot, add your onions, ginger and garlic and fry them for one minute. Add the two tins of chopped tomatoes, stir well and leave on a high simmer until the onions are soft. In the meantime, coarsely chop your vegetables, and make sure that the potatoes are very chunky. By this time, the onions should be soft, so add the spices all together, stir them in, and then throw in your chopped vegetables. Bring everything to the boil, and leave to simmer with a lid on for 30 to 40 minutes until all the vegetables (especially the potatoes) are soft. Stir every 5 to 10 minutes. When you're happy that all the vegetables are cooked through and that the spices have soaked in, leave for a few minutes and then serve onto some Reg rice. Vegcurrytastic.

Optional additions: Mint and cucumber yoghurt to cool down the spice level.

Monday 11 April 2011

Reg's Samosa Recipe

It's the one we've all been waiting for! Reg gives us a step-by-step demonstration of how to create the damn tastiest and well put together samosa you'll ever eat, and reveals a family secret in the form of a "little gadget"!

Useful Reg advice:
"Don't measure and fettle yourself"
"You can make it with a vegetarian - any way you like!"
"For the dough, add 50/50 milk/water to get the crunchy"
"Do it with a bit of spoon"

Preparation time: 20-30mins           Cooking time: 5-10mins           Spice level: You could feed it to toddler Reg 

Non-vegetarian filling:
½ lb minced lamb or beef
½ onion
½ potato
1 tbspn curry powder  
3 cloves garlic
small bunch of fresh coriander
Salt to taste
Vegetarian filling:
Substitute meat with potato & peas
Wheat flour
Milk + Water
4 tbspns oil

Filling: Chop and fry the ½ onion in a pan with oil. When see-through, add the mince/potato. When fried, add the curry powder and stir, then for the mince add the extra ½ potato which eventually mashes itself up and helps the mince stick together. Finally, stir in the chopped coriander.

Six Steps to Samosa Heaven.
Dough: As you know, Reg does not measure the dough, but rather feels it. The procedure, however, starts with adding the oil to the flour and mixing it evenly with your hands. Then add the water/milk as you feel, and keep adding more flour or water if the mixture becomes too hard or too soft.

The Samosa: Take a golf ball-sized peice of dough and roll it out into a flat, saucer-sized circle. Cut this in half and take one of the half-circles. Wet a paint brush (or the tip of your finger) and wet the edges of the semi-circle by about 1cm all the way round. Place a heaped tspn of filling in the middle of the half-circle, and fold each side over in turn to create a triangle (see illustration and/or video). With the handle of a teaspoon, seal the edges of the samosa. Make as many samosas as you can with your ingredients, then deep fry them for around 3 minutes, flipping them over now and then until little brown bubbles appear on the surface of the dough. Your samosas are now ready to eat!

Extras: Mix some tomato-chilli pickle with yoghurt to dip!

Friday 18 March 2011

Reg's Rasam Soup

This Rasam recipe (also known as Charu) has a distinctive south Indian flavour and clearly takes Reg back to his days as a naughty, rural Indian boy. The video compliments the recipe well, and even explores Reg's musical side! Work it Reg!

Useful Reg advice:
"Charu and rice is enough for a poor man's food."
"Charu is used in poetry to indicate a soft, gentle and elegant. Like a moon."
"Heat the liquid part until the tamarind is fully dissolve."
"Also, there is a song..."

Preparation time: 5 minutes               Cooking time: 15 minutes               Spice level: About avereg.

Ingredients (Serves up to 4 people)
For the liquidy part:
½ Finely chopped onion
1 Large chunk of tamarind
1 tspn turmeric
2 tspns salt
4 cups of water
For the tempering:
1 tspn poppy seeds
1 tspn mustard seeds
1 tspn cumin seeds
1 tspn coriander seeds
1 dry red chilli
2 cloves of garlic
Small bunch of fresh coriander

Start with the liquidy part: Pour the water into a large pan, then add the tamarind, onion, turmeric and salt. Place onto a hob and leave to boil for approximately 10 minutes until the tamarind chunk has completely dissolved. At this stage, you can add any vegetables you want, for example tomatoes, to create a thicker soup.
Then the Tempering: Place a few tablespoons of oil into a wok and heat. When the oil is hot, add the garlic and stir, then add your thali mix (poppy, mustard, cumin and coriander seeds). With scissors, cut the dry red chilli directly into the wok and stir for another minute.
Now to combine: Rip off some coriander leaves and place them into the liquidy rasam, then pick up this pan and pour the soup into the wok, so a satisfying sizzle occurs. Stir through, and you're ready to Rasam!

Optional additions: Can be served over warm or cold rice, can be eaten alone as a soup, or you can add and cook in vegetables to the soup to make it a meal of its own.

Tuesday 8 March 2011

Reg's Perfect Pancakes

It's that time of year again, and Reg is ready!

Useful Reg advice:
"I make the pancakes at least once a month. I alternate between the pancakes, the Bombay toast (coming soon) and the 'fool' English breakfast." 
"I don't measure the mixture. This is the secret, trust your instinct with the texture."
"Wait for the tiny holes."

Preparation time: 5 mins            Cooking time: 3 mins per pancake         Spice level: Add a chilli, go on.

Check out that mixing!
Ingredients (makes 10-15 small pancakes)
1 cup of plain flour
1 egg
2 cups of milk
1 tbspn of melted butter
Vegetable/sunflower oil
Pinch of salt

Put the egg into a bowl and beat, then add the milk and salt and beat together. Slowly add flour, table spoon by table spoon and mix well until you're happy with the consistency ("trust your instincts"). Now mix in the melted butter for taste. Take a non-stick frying pan and heat. If you don't have a non-stick pan, take a peice of kitchen roll, fold and roll it up and put a clothes peg on one end. Dip one end of your home made brush into some oil and coat your pan well. Repeat after every pancake cooked.

Once the pan is hot, pour half a ladle of mixture quickly into the pan. Pick up the pan handle immediately and start tilting and rotating the pan to spread the mixture. Keep doing this until the mixture holds solid and then wait for "the tiny holes" to appear. This should take around 2-3 minutes, and then you need to flip your pancake and cook on the other side for another 2-3 minutes. Your pancake is ready to roll!

Purely for the sake of awesomeness, Reg always has 2 pans on the go at once, and sometimes even 3. Regend.

Suggested fillings: Golden syrup and fresh lemon juice.

Thursday 17 February 2011

Reg's Spinach and Onion Bhajis

Reg pulls out yet another damn-tasty Reg snack from his chef hat (which he got as a Christmas present but said was the wrong shape for his head so now uses it to store Spinach and Onion Bhajis)!

Useful Reg advice:
"Whatever you have/don't have, you can put, you know? That's why my cooking is not strenuous - if I don't have, I don't bother!"
"Make the Bhajis round and flat so they cook better"
"I didn't know I can do the eyes like that" (see video)

Preparation time: 10 minutes              Cooking time: 5 minutes              Spice level: Non-registant

Ingredients (To make 20-25 Bhajis)
1 medium-sized onion 
½ thumb of ginger
1 green chilli
2-3 handfuls of fresh spinach
½ cup of water
300g gram flour
1 tspn salt
Oil for deep frying

Slice the onions into long, thin strips, and finely chop the ginger and also the chilli. Place the gram flour into a large bowl then add the onion, ginger, chilli and salt. Dry-stir this mixture well until all of the ingredients are coated in flour. Add the spinach now, and stir well until also evenly coated in flour. Now add the water slowly, stirring constantly. Add water as you need, to ensure a wet, yet sticky texture. Once you're happy with the consistency and texture of the mixture (see pic below!), turn on the oil. Once hot, test the oil by placing a strip of onion in, and if it floats instantly, the oil is ready for frying. 
Grab a table spoon-sized amount of mixture with your hand, and carefully place into the oil. Depending on the size of your pan, you can put around 3 Bhajis in at a time. Once they've started cooking and become more solid, make sure they are all separated from each other. When light brown/golden, they are cooked. Directly from the oil, place the Spinach and Onion Bhajis onto a piece of kitchen roll to drain excess oil. Your Bhajis are ready to eat!
Additional home-made dip: Raita - cucumber and yoghurt.