Malaysian Beef Curry

On 3rd April 2016, This was Dinner

When slow cooking, shin beef turns into the most delicious, melt in the mouth bit of meat you could ever have. Pop it in a mouth buzzing curry and enjoy.

I’m not sure if it is proved but I believe that freezing chillies takes away some of the heat, so with that in mind I used one ghost chilli, two scotch bonnets and two yellow chillies for this. You can use less (or more if that is your thing), we like our stuff hot and this was H.O.T. Oh and I don’t deseed either – ever.

Get set…

  • Trim some shin beef and cut into chunks (don’t be afraid to leave some fat on)
  • Finely chop an onion
  • Peel & roughly chop some ginger
  • Peel a few garlic cloves
  • Roughly chop your chillies
  • Deseed and slice a pepper
  • Prepare about 250ml of beef stock
  • Toast some desiccated coconut
  • Pick a few coriander leaves
  • Get curry powder, cardamom pods, 2 star anise, turmeric, light coconut milk, oil & seasoning ready

Throw it together…

Heat some oil and cook the onion until softened, let it cool a little.

Pop the onion in a processor with the ginger, garlic, chillies and turmeric and whizz up.

Heat some oil and brown the meat in batches then set to one side.

Add the paste to the pan and cook for a few minutes. Pop the curry powder in along with the cardamom pods and star anise. Stir then add the beef stock and stir well. Pop the beef back in the pan along with any juices.

Ad half of the coconut milk and simmer then turn low, pop the lid on and cook for two hours. Check it occasionally and if it looks like it is drying out, add water.

After the two hours, remove the lid and add the remaining coconut milk along with the pepper. Stir well and cook for another half hour.

Dish it up…

Serve garnished with the desiccated coconut and some coriander along with a side of jasmine rice.

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This was another old scrap from a Morrison’s magazine.

Balti Chicken

On 23rd January 2016, This was Dinner

We had a quick lunch in town today and then came home and took Walter for a walk. We picked up a couple of beers on the way back and then made this. Far better for you than a takeaway.

I bought some cashews for this and thought I had hidden them well but it turns out Mr S had “stumbled upon them” and they were no more. I stuck flaked almonds in instead.

To cook, it couldn’t be simpler.

Get set…

  • Thickly slice an onion
  • Finely slice a chilli
  • Prepare some chicken stock
  • Roughly chop some coriander
  • Get chicken breasts, balti paste, chopped tomatoes (tin), rice, flaked almonds, oil & seasoning ready

Throw it together…

Heat some oil in a pan. Brown the onion them remove and pop to one side.

Brown the chicken on each side then add back the onions. Pop the chilli in along with the balti paste and the rice. Stir everything well for a minute or so.

Add the tomatoes and the stock, bring to boil then reduce the heat, cover and simmer for about 25 minutes. Check occasionally and add more water if required.

Check for seasoning and that the chicken is cooked through then add the flaked almonds.

Dish it up…

Serve with a sprinkle of coriander and a cold beer.

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A balti is a ‘type of curry served in a thin, pressed steel wok called a balti bowl’ (source: Wikipedia), the balti in this instance refers to the paste I used (and the online recipe from BBC Good Food that I adapted and can be found here.)

Braised Coconut & Chilli Beef

On 9th January 2016, This was Dinner

Out with the old in January, I thought it was time to use up all the odds and ends in the freezer and pantry. This recipe stemmed from having a can of coconut milk, plenty of chillies and a piece of ginger. It was £3.05 f0r 2 glorious pieces of shin beef.

Preparing:

  • Finely chop an onion
  • Peel & bash 3 garlic cloves
  • Finely chop a ghost chilli (be careful!)
  • Peel & grate a piece of ginger
  • Cut some charlotte potatoes into pieces
  • Get ground mace, madras curry powder, sumac, shin beef, coconut milk, chopped tomatoes, dried thyme, oil & seasoning

Making:

Mix the curry powder with the sumac and mace. Season the beef and add to the spices, mixing well.

Heat some oil in a pan and brown the beef (in batches if needed).

Pop in a casserole dish then add a little more oil to the heated pan and cook the onion and chilli for 3 or 4 minutes. Add the garlic and ginger and any leftover spices, stir for a minute then add everything to the beef.

Pour in the tomatoes and the coconut milk along with a little of the thyme. Bring to a gentle simmer then partially cover and cook for a couple of hours. You might need to add some water from time to time.

After two hours, check the seasoning and add the potatoes. Cook until the potatoes are tender.

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I made mine with a couple of changes, a little spicier too. The original can be found here.

Chicken with Yard Style Gravy

On 20th December 2015, This was Dinner…

I’ve made the meal before, Mr S was in charge of this one, however, look at the difference here. We both roughly followed the recipe but as usual but it just shows how different things can turn out if you don’t follow to the letter.

Pre-preparing:

Rub some pieces of chicken breast and thighs with lemon juice. Sprinkle over salt, all-purpose seasoning, chicken seasoning and black pepper. Cover and pop in the fridge overnight.

Preparing:

  • Chop some spring onions
  • Chop a couple of onions
  • Finely chop a scotch bonnet chilli
  • Finely chop a garlic clove
  • Deseed and chop a red and a yellow pepper
  • Get butter, oil & seasoning ready

Making:

Heat some oil in a pan and brown the chicken in batches.

Pop to one side and pop the onions, chilli, garlic and peppers into the pan. Cook for a couple of minutes, stirring well. Add the chicken back to the pan and pop any remaining spices from the marinade in there too.

Add some water and a little butter, bring to the boil then turn down, pop the lid on and cook for about 20 minutes.

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Smoky Black Bean Chilli with Fresh Guacamole

On 30th September 2015, This was Dinner

I have no thoughts from my childhood on this one so there’s no waffle here today, just straight on to the recipe. This uses Gran Luchito smoked chilli paste, you only need a little, especially if throwing in a red chilli like I did.

Preparing:

  • Toast some cumin seeds
  • Finely slice a red onion
  • Finely chop a few garlic cloves
  • Finely slice 2 red chillis
  • Drain a couple of tins of black beans
  • Juice a lime
  • Chop some coriander
  • Get smoky chilli paste, paprika powder, 2 tins of chopped tomatoes, 2 (ripe) avocados, sugar, sour cream, red wine vinegar, oil & seasoning ready

Making:

Heat the oil in a pan and add the onion, fry until softened. Add the garlic and half of the red chilli and cook for another minute.

Add the paprika and cumin seeds along with the chilli paste. Stir for another minute.

Add the red wine vinegar and a pinch of sugar and stir then add the tinned tomatoes. Bring to the boil, season then cook for about 15 minutes.

Whilst this cooks, peel and stone the avocados and roughly chop. Add the remaining chilli, coriander and the lime juice. Roughly mash and season.

Add the beans to the chilli and cook for another 10-15 minutes.

Serve with the guacamole and a dollop of sour cream. I also served soft tortillas. Very tasty and made a work lunch too.

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Adapted from this Delicious Magazine recipe.

Sesame Pork Meatballs in Chilli Noodle Broth

On 25th August 2015, This was Dinner

If you’d have slapped a takeaway in front of us tonight we would have taken it. Neither of us wanted/could be bothered to make this but we dragged our bums up and got on with it. It was well worth it. It was a fantastic dish, the only minus point, a baking tray that was hard to clean.

Preparing

  • Finely chop a couple of red chillies
  • Grate some ginger
  • Prepare some chicken stock
  • Cut a head of broccoli into florets
  • Chop some spring onions
  • Preheat the oven to 180ºc (fan)
  • Get pork mince, soy sauce, hoisin sauce, sesame seeds, dried egg noodles, five spice powder, sesame oil & seasoning ready

Making:

Blanch the broccoli.

Mix the pork with half the chopped chilli, some hoisin, soy sauce and most of the sesame seeds. Roll into small balls and cover and chill whilst you take the dog for a walk for half an hour.

Pop them on a baking tray, sprinkle over the remaining seeds, and cook for about 15 minutes, ensuring they are cooked though.

Heat the oil in a pan and add the ginger and remaining chilli. Cook for a minute then add the five spice powder. Cook for another minute and then add the stock.

Add the noodles to the stock and cook for 4 minutes then add the broccoli and let it cook for a few more minutes. Add the spring onions.

Serve with the meatballs.

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Original BBC Good Food recipe here.

Crispy Pork with Hot & Sour Rhubarb

On 17th May 2015, This was Dinner

One of Jamie’s revelations this one! I wanted to use rhubarb in something as it’s in season and found this one. So delicious and the pork was just phenomenal.

Preparing:

  • Remove the rind (and bones) from a piece of pork belly and cut into cubes
  • Finely slice some spring onions
  • Finely slice a red chilli & roughly chop a couple more
  • Roughly chop some coriander
  • Roughly chop some rhubarb
  • Peel & roughly chop some ginger
  • Peel a few garlic cloves
  • Preheat the oven to 160ºc (fan)
  • Get egg noodles, limes, runny honey, soy sauce, five spice powder, oil & seasoning ready

Making:

Whizz up the rhubarb, honey, soy sauce, garlic, the two roughly chopped chillis, five spice powder and ginger in a processor.

Pop the pork in a roasting dish and cover with the rhubarb marinade, adding a glass of water. Mix well, cover tightly with foil and roast for an hour and half.

Remove the pork from the pan and set aside.

My sauce had started to dry out a little so I added a little more water and seasoned it well. Pop the sauce on a very gentle heat to keep warm.

Cook the noodles according to the packet.

Get a pan on high and add oil. Cook the pork in batches until starting to crisp.

Serve the pork on top of the noodles, drizzled with the sauce and topped with the spring onions, chilli and coriander. Give it a squeeze of lime and dig in. As Jamie says – perfect!

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It’s from Jamie at Home but you can also find it on his website.