OFFICIAL Warm Winter Food Thread

blunomore

blunomore

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:)

Post away to your heart's content.

I am alone until Friday, so I decided to make a pot of vegetable curry today and that should last until the weekend. Comfort food ! !
 
haha, love the OFFICIAL :)

Dear Mr. Foreperson

Thee meeting regarding warm winter food, is now in session :)
 
smokey said:
Fire ---> makes you warm.

EDIT: I don't have one of those auto-spitbraai thingy's, I believe it should be done old-skool. Turning it around myself.
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True the fire will keep you warm but eish what a mission! :D
 
i'd love a recipe for a curry. we're soup people in my house....chicken noodle, split pea, red bean....ooh
 
just any old recipe really. a good starter to get into the world of curries. hit me.
 
cerebus said:
just any old recipe really. a good starter to get into the world of curries. hit me.
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As we speak (or type, rather!), I am cooking a vegetable curry. Very easy, cos there are not too many spices involved which makes it quite simple.

The recipe -

Sauce
2 tbsp olive oil or butter
1 diced onion
1 can chopped tomatoes
1 tablespoon garam masala
1/2 teaspoon cumin
1 + 1/2 teaspoon turmeric
250ml vegetable stock

Vegetables
400g diced potatoes
250g cauliflower or broccoli
250g carrots

Over medium heat, sweat the onion in the oil or butter along with the spices until transparent. Do not let the spices burn. Best done over low heat for a longer time. The idea is to get it so that the onions will break up in the sauce and act as a thickener.
Add the tomatoes and vegetable stock and let is simmer for a while.

In a seperate pot, boil enough water to cover the veggies. Add in the potatoes and carrots first, wait about ten minutes, then add the cauliflower or broccoli. Boil until everything is soft. After the vegetables are done, drain the water and stir in the sauce. Serve with rice or roti. Serves 4 people.
 
cerebus said:
i'd love a recipe for a curry.
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Here's my own (should be secret) curry recipe.


Fenugreek, cumin, coriander, mustard seeds, chilli flakes (dried), star anise, turmeric, cloves, black peppercorns, nutmeg, mace, cinnamon and cardamon. That is your garam masala mix (buy them fresh, toast the spices first briefly, then into a pestle and mortar or spice blender). In a blender, mix a whole head of garlic, half a root of peeled ginger, some of the masala mix, some lemon juice and yoghurt - that's your marinade. Score your meat, rub in some garam masala mixture, then rub in the marinade - cover overnight in a fridge.

For the sauce, roast plenty of tomatoes whole (preferably on the vine - that's where the aroma of tomatoes comes from). Strain through a sieve completely and transfer the liquid to a pot. Now add a tin of good quality tomatoes. Add a bouquet garni of kaff1r lime leaves (or bruised lemon leaves), whole coriander, cumin, fenugreek, bay leaf and star anise. Cook that mixture for a while to allow the flavours to infuse. Add plenty salt at this point (almost over-salted - it can handle plenty and if you don't, it will come out under-seasoned and the flavours won't develop properly). Add some garam masala mixture and a cinnamon bark, continue cooking. In a really hot pan, cook some grated ginger and chopped chilli, add your meat and fry until browned - almost burnt unless it's chicken (not cooked through though and it might require cooking in batches of you're cooking for a few people so it browns and doesn't boil). Add some tomato puree just before it's cooked as well (you have to cook tomato puree to get rid of the harshness - use some water to deglaze the pan if necessary) Transfer the cooked meat into the tomato mixture, add the remaining marinade mixture as well and season with garam masala and salt if necessary (to taste). Cook on a low heat for a few hours (the flavours will develop exponentially like this). In the interim, cook garlic in plenty of butter/ghee until it loses its harshness, then transfer to a bowl and place in the fridge to set. About half an hour before serving, add coconut milk and the garlic butter and simmer until ready to serve. Remember to remove the cinnamon and bouqet garni before serving.

You can't go wrong and it is absolutely delicious. My favourite being the lamb version of this dish...
 
looks delish but blunomore's recipe is cheaper and simpler for a curry noob like me.
 
Texas Chili . . . or pot roast . . . or beef with Guinness.
 
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