well thanks for letting us know, but i am ****** off to think we have been given the wrong recipe, if it a secret then why the hell put it on the tv to begin with. i think its just for the publicity to promote her book well i wont be wasting my money on it for sure. just one thought, i hope that you amanda will arrange for a refund of the money we here on this forum have wasted on the ingrediants to make this curry. this is not on we put our trust in uk tv food just to be hoodwinked into wasting time and money both of wich i realy cant afford to lose
a very angry margy
get the picture of how we feel

Thank you for your reply Helen.

So are you saying that the original recipe WILL be in the People's cookbook, but not allowed to be published on this site?

So it is the People's cookbook which will own and publish the original recipe.

Also, that it is NOT in your book as it seems to hint in Amanda's post. Your book is a story of your gran and about the curry, not containing the actual recipe.

Can you confirm that the version, now on this site, is a good recipe, is the version made on the program, and won't waste people's money buying ingredients for a dish that doesn't work? (This, afterall, is what people wanted, so if there is to be a different version in the People's Cookbook, people may not need to buy it, in fact may not get the recipe they want by buying it)

As a lawyer, I hope you can understand the need for complete clarity on this.

By clarifying, I mean, can you explain this please.

Quote from your post Helen (Sweet Mandarin)

"The recipe is a family recipe past down from generations to generations and I was happy to share that with UKTV Food and the People's Cookbook. I was happy to share the secret. I can only apologies for the errors in the recipe."

You seem to be saying you are or were happy to share the recipe with both UKTV Food and the People's Cookbook.

However Amanda is only saying the recipe on this site is the version shown on the program, not in fact the one handed down by generations.

Do you see what I mean?

Oh, and on the matter of your book not being mentioned during the filimg etc, yes I agree it wasn't. It is now that it is being mentioned, so publicity is still being gained, is it not?

Helen Tse was on great food live a couple of weeks back discussing her book with Jenni Barnett..........................AND they showed a clip from the people's cookbook series.

No publicity??????? No connection for book/peoples cookbook????????

Did no one else see the programme?

Good food does provoke debate and passionate feeling and this fiery curry seems to have done just that. As with all our series, we do have recipe editors and home economists on board who ensure recipes are checked before being published.

Lily's curry has tempted many of us into the kitchen to make it for ourselves. However slip-ups do happen and this is one occasion where things weren't quite right with the recipe. We then set about discovering how to get things back on track. There seems to be confusion over whether the dish is an accurate reflection of what was cooked on TV - let us assure you that this is the real thing and it is Helen's own family recipe as handed down by her gran.

It's the weekend - let's draw a line under this recipe debate now and get our pinnys on and make some great grub!

Thank you Amanda for sorting this out.

I am really excited to try the definitive version of this curry!

I agree with everything Rosti has said - an apology should have been forthcoming days ago, before more people wasted their money on this recipe

It was an attempt at humour. But I do realise that miscalculated quantities in curry recipes are a serious business these days. Don't worry there's no need to reply. Just glad I have made my point that this is quite a trivial issue to get upset about on a message board. Right... back to the Five Live News board

Quote " let us assure you that this is the real thing and it is Helen's own family recipe as handed down by her gran. "

So this is not only the original handed down version, but also the one on the program, and also the one to be in the People's cookbook?

" An acurate REFLECTION" is not what is required, and acurate recipe is.
Also clarification of whether the recipe cooked on TV and the recipe handed down are one and the same thing. Clarification has still not been given.


I still feel there need to more apologies here............ I'm just not sure how many from which side of the UKTVFood / Helen Tse fence they should be coming from.

I feel it certainly is STILL not accurate compared to the version shown on TV as follows ...

1) The flour was added to the pan on TV, not added to the blender as stated in the recipe.

2) Water was added to the cornflour on TV to make a "Velvet." The recipe now says cornflour only. Believe me, the chicken is brilliant when using the Velvet. Stays very very soft and juicy.

3) Ammount of oil used. IMO, more oil must be used. This will ensure the cooking of the Ginger and Garlic.

I have now made this curry 5 times. The first being a dissaster. Now though, absolutely beautiful.

I have just emailed UKTV Food to ask them if they will be repeating the episode with the curry on, because i would like to watch it again and record it.

Look Guys
I have just had a very hard day at work in a hospital and that is were the problems are not here.
The receipe is know sorted out thankfully. Buy the book or dont buy the book but it does not matter.
Just make it and enjoy it. I will this weekend
Enjoy cooking and be thankful you can
Kind regards to you all on this message board
Mark

Considering your past comments Big Honest Mark [link]
this is a bit of a turnaround seeing that the recipe still doesn't seem to be right, or which recipe it actually is. Hospital work is hard, so is a lot of other work too. Hope you have a good evening.

well i am agreeing with rosti all the way i think we deserve a proper apology considering how many times they have got the recipe wrong and the cost of so many errors is just not good enough

Well Rosti
Thanks for your reply
But the suffering I seen today put the receipe in perspective sorry I dont have a link to show what I mean but hey you have your opinion and I respect it.
Kind regards and thanks for your comment Rosti

I understand what you mean Mark, and in the days when I was the subject or object of violence and suffering, a recipe would have been the least important thing. But this thread isn't about suffering, there are other places for that, it is only about a recipe, which is important to some people.
A big to you and all the others suffering tonight, take care.

One of those days Rosti sorry

Hi Amanda,

Thank you so much for all that you did,
You are clearly the best one.

PA

MarkAnderson, have you made the curry using the latest recipe? Has anyone else? I am still dubious about attempting it.
I'm not really sure who is to blame with regards to the mistakes on this recipe but there has obviously been a lack of communication on both sides, its just a shame it had to be at our expense. I'm sure it could've been dealt with in a more professional way.

Well I decided to try this recipe last night and it was very good! Much nicer than the takeaway versions and I can't believe the texture of the chicken just by using cornflour!! It was so soft, it melted in your mouth!! I will definately not be ordering takeaways again! My husband and kids loved it! The downside is that I will have to slave away in the kitchen for an hour or so instead of lazing on the sofa with a glass of wine and the phone

YAY!! so at last the recipe is good, spread the word!!
Well done Deelight

Thx Rosti, better late than never eh

I LOVE THIS CURRY!

(sorry for shouting)

What curry powder would you recommend? - I wish to avoid the curry tasting Indian. Thanks