Tex Cooks Things

9.5/10

Cannot be perfect but the closest I've had!

Paneer before has come out quite dry and dense from only a stir-fry, so I oven roasted them a bit longer after in a sweet chili sauce which made it gloriously tender.

Chicken in a yogurt tandoori marinade before also elevated it, and a more gentle spice heat made this one a great great gravy

Not only the best curry I've ever made but surpasses a lot of the restaurant ones I've had (and I've had a lot) Honestly ecstatic!

Nagi Maehashi's naan recipe is so robust anyway but with a few tiny tweaks I got the beautiful bloom of air that's been missing before and really nice leopard spotting

Let's fucking gooooo... Sweet chilli stirfried paneer. Chicken Rogan/Masala curry. Skillet garlic naans.

I enjoy schnitzel! This one was fine. The flavour was great and the dredge was ok. I use panko and cornflour to get a better crunch. A few patches where it broke away, with regret. Red wine and stock jus reduced down well, started with a roux and then just balanced it out and it went nicely.

7/10

Chicken breast schnitzel with roast potatoes and a jus

It was...fine....the lemon white wine sauce was nice and added a sharpness that I'd not normally get with a poultry dish. The egg dredge of the shallow fry made it a bit like an omelette which I didn't love. Potatoes good.

5/10

Chicken Francese today with roasted potatoes and green beans.

The RecipeTinEats naan is always my fav. It's an easy no knead recipe with a quick rise and it behaves very well. A very hot skillet with a lid is the best way to replicate a tandoor without losing too much moisture and softness. The chicken is a seasoned yoghurt marinade then grilled

Reliable 7/10

Lidded skillet naan with tandoori chicken and red onion, with a garlic and coriander butter

The 70% hydration made this super soft and light but hard to handle. I'd have done a fridge ferment to develop flavour too the second time. A 275⁰ oven was fine but it needed a rapid super high heat to get the leopard spotting on the crust that it missed. The passata was decent however.

7.5/10

A pizza!
Used a 70% hydration dough to get it Neopolitan style, with a well made passata and some good cheeses and a prosciuto added after cooking it.

I liked this! Its novel to have a spiced sauce which isn't in a curry of some kind. The shred on the meat for more surface area was a good sauce carrier. Rice cooker rice was a bit dull and probably could have benefitted from seasoning when cooking other than salt.

8.5/10

A chicken gumbo with rice. Pan fried chicken, shredded and finished in a celery and pepper spiced broth.

Mostly good! The sauce reduced a bit too much. Croquettes really good, the seasoning on the crumb helped it a lot but oil temperature too high I feel. Compound butter pretty good!

7/10

Pan roasted chicken breast in a tomato and sweet pepper sauce. Potato croquettes with bacon and brie. With a smoked garlic compound butter.