PhilH

"Living in Spain, you immediately get a feel of how this tastes before you even start. Of all the recipes for this dish you will find, I have now cooked this twice and with the exception of adding the almost compulsory bay leaf off my own tree, this is truly as good as any Spanish celeb chef could produce. Wonderful, Brian! I served this with a jac..."

Oct 13, 2010 on Food.com

"Having not been in touch for a while, I decided to try one of your new recipes, and I liked the idea of the ingredients but only had chicken to hand. Pretty damn good my friend. I know that lamb, especially on the bone would give this a "richer" flavor, but I am very pleased with the result. Having noted a previous comment, I would advise adding w..."

Apr 4, 2009 on Food.com

"To cream or not to cream! That is the question!! Well come on Mrs MM, sometimes we just have to say SOD the calories and stick to the mans recipe! I have to admit that seconds before adding the cream I had to try it, and it was GOOD. I think its down to preference. But NO FAT yoghurt?? Don´t you know that this never mixes as well due to it being ..."

Mar 12, 2008 on Food.com

"I never realised the importance and differences between the various types of dhals. I made this to the letter and it was absolutely perfect, recreating a flavor that I have tasted in so many indian restaurants and did not recognise as mung dhal. Thanks Brian. Absolute winner, served somewhat bizarrely with your sweet and sour chicken curry that wa..."

Mar 12, 2008 on Food.com

"Sorry, but as Asian food is my life, this one misses the mark. I had half a barbecued chicken to get rid of. It seemed the perfect idea. Followed exactly, but when tasted, it lacked. Had to do emergency surgery! Here is what I suggest next time.. To the spice add 1tsp paprika, a little chilli powder if you wish. (We need to add body to the curry...."

Feb 11, 2008 on Food.com

"OK Brian, I forgot to review this!! Dare I say that apart from this being near perfect for a chicken and dhal dish, I think I have actually improved it!! At the risk of a telling off, i chance to say that Mung Dhal for the split peas (or an addition, melts in nicely. Secondly, the tomatoes, rather than an uncooked decoration went in chopped and c..."

Jan 25, 2008 on Food.com

"Ok Brian, this time I followed to the letter, well almost!! Made fresh Garam Masala to add in.Just added a little less butter, but what the hell? Simply mindblowing! Who would eat in a restaurant after tasting this? Once again, superb!"

Jan 20, 2008 on Food.com

"Mmm. Well i liked the ingredients, but decided to play a little. Used chicken joints. Added lemon juice to the mixture and a little water or you´ll never blend it. Upped the Cumin to a small tsp. Just used a knob of butter and plenty of olive oil. End result? Very nice. And served with sliced potatoes with onion, olive oil, S & P, and a dash of r..."

Jan 19, 2008 on Food.com

"Well Brian this could be a masterpiece! I just cocked up a critical stage and achieving my potential as a good chef took a knockback. In the end it was great but unlike other dishes I think the timing of Garam Masala is essential. I forgot to add at frying stage, which normally does not matter. I also used old powder. This too is critical in this ..."

Jan 11, 2008 on Food.com

"I made this last night and took the chance of testing on friends, which I don´t normally do!! It was an absolute winner! Mango chutney with Thai curry? Who would have thought it!! I had just used the last of the Red curry paste and took the chance of using Masaman. Had no red peppers in so used Spanish frying peppers. The rest was the same (I use..."

Jan 11, 2008 on Food.com