Beef vindaloo
Ingredients:
You need to buy in:
beef
red and green chillies
cucumber
natural yogurt
fresh coriander
Part Baked Baguettes
Marinade
Black pepper and salt
2 green chillies
4 ounces malt vinegar
teaspoon sugar
half teaspoon ground cloves
12 crushed green cardamom pods
Paste
bulb garlic
lump of ginger
2 red chillies
half teaspoon ground cinnamon
teaspoon cumin
teaspoon coriander seeds
teaspoon turmeric powder
3 ½ ounces malt vinegar
Vindaloo
1 ½ pounds leg of lamb
2 ounces onions
7 ounces potatoes
3 ½ ounces groundnut oil
Oil, for frying
Salt, to taste
½ ounce coriander
Method:
create marianade and add beef
let stand in fridge for an hour
meanwhile:
into
For Paste:
Peel and roughly chop garlic. Peel and roughly chop ginger. Combine garlic and ginger with rest of ingredients in blender or food processor. Add 2 ounces water to make a fine paste.
For Marinade:
Crush peppercorns with mortar & pestle. Wash, stem & deseed chiles. Combine crushed peppercorns and chiles with rest of ingredients.
For Vindaloo:
Trim leg of lamb, removing excess fat. Debone and cut into 1-inch cubes. Combine lamb cubes with marinade and let sit 1 hour.
Peel and finely chop onions. Set aside. Wash, peel and cut potatoes into cubes. Deep fry potatoes in oil over medium heat until golden brown. Clean, wash and chop coriander.
Heat oil in large sauté pan over medium heat. Add onions and cook until golden brown. Add paste and cook until fat is melted. At this time, add marinated lamb, along with marinade, stirring 2 minutes. Add approximately 1 quart water, bring to boil, then cover and simmer until lamb is tender. Now add the potatoes and cook until potatoes are soft.
Whilst cooking, create a riata, by chopping a cucumber into small
pieces and mix into the natural yoghurt.
chop a small amount of the fresh corriander and add it to the riata
Serve with crusty bread
Columbo Chilli
2 red chillies
200g minced beef
cubed fried potatoes
onions
2 tomatoes
beef cube
sugar
salt
in lecruise, fry potatoes
remove potatoes
add onions
add minced beef
add red chillies
add tomatoes
add beef cube
add sugar
add salt
return potatoes
Beef Stew
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Buy in for recipe
——————————–
300g cubed beef
swede
2 carrots
green pepper
mushroom
shallot onions
Red Cabbage
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From normal stock
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beef cube
small onion chopped finely
garlic
corn flour
tomato puree
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Seal cubes of beef
remove beef
add swede and fry until starting to brown
add carrots and fry until starting to brown
add both types of onion and green pepper and fry for a couple of mins
add mushrooms and fry for a couple of mins
add garlic
turn down heat
return beef to pot
add tablespoon of corn flour
add tomatoes
add teaspoon of sugar
add tablespoon tomatoe puree
add beef oxo cube
add salt and pepper to taste and cook for a couple of mins
add a bottle of guiness
bring to boil
transfer to slow cooker
cook for 8 hours on low setting
or
cook for 6 hours on med setting
or
cook for 4 hours on high setting
Serve with mashed potatoes and Red Cabbage
Malaysian beef curry
A RICH, FRAGRANT RENDANG CURRY
Ingredients
- 1 red onion , thinly sliced
- 1 clove of garlic , peeled
- 2 fresh red chillies , deseeded
- 1 tbsp ground turmeric
- 1 piece of fresh ginger , peeled and roughly chopped
- 30 g tamarind paste
- 4 tbsp vegetable oil
- 2 lemongrass stalks , tough outer leaves removed, roughly chopped
- 4 kaffir lime leaves , roughly torn
- 1 kg beef topside , trimmed and cut into 4cm pieces
- 500 ml coconut milk
- rice , boiled, to serve
- shallots , fried crispy, to serve
- 1 small red chilli , deseeded and thinly sliced, to serve
Method
- In a food processor, blitz the shallots, garlic, long red chillies, both turmerics, ginger, galangal and tamarind until it forms a rough paste.
- Heat the vegetable oil in a large pan over a medium heat. Stir in the paste and the lemongrass and kaffir lime leaves, season with salt and pepper, and cook for 5 minutes.
- Add the beef pieces and cook for 10 minutes, or until they begin to brown, stirring to make sure the meat is coated in the paste.
- Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1–1½ hours, or until the meat is tender and the sauce has thickened.
- Serve with boiled rice and fried crispy shallots, the red chilli slices scattered over the top.
beef tagine
beef
green pepper
onions
garlic
prunes
kidney beans
tin chopped tomatoes
beef oxo cube
sweet paprika
sultanas
raisins
apricots
ginger
soy sauce
freshly ground black pepper
salt
teaspoon sweet paprika
honey
chilli flakes
corriander
cummin
fresh coriander
Beef Burgers with Salad
sous vied beef parsnips carrots roast potatoes
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