OFFICIAL Warm Winter Food Thread

DJK said:
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...
Click to expand...

cerebus said:
looks delish but blunomore's recipe is cheaper and simpler for a curry noob like me.
Click to expand...

LOL, cerebus, you just pissed off the local Heston Blumenthal wannabe :D
 
cerebus said:
mmmmmmmm texas chili..... oh yes. I'm getting inspired by this thread.
Click to expand...
I'm sure I've divulged the recipe before in a thread or two but if not I'd be more than happy to. :)
 
yeah go for it. mind you I can make a pretty killer tx chili - I did live there for six years :D
 
cerebus said:
looks delish but blunomore's recipe is cheaper and simpler for a curry noob like me.
Click to expand...

She's also a curry noob, so makes sense.

It's not as difficult as it sounds - just a little longer prep and cooking. But it's worth it when you compare it to blunomore's mock curry...:D
 
DJK said:
She's also a curry noob, so makes sense.

It's not as difficult as it sounds - just a little longer prep and cooking. But it's worth it when you compare it to blunomore's mock curry...:D
Click to expand...


You're very competitive and not in a good way.

Let it be ... you stress levels will go way down. Oh and your food will taste nicer ;)
 
DJK said:
She's also a curry noob, so makes sense.

It's not as difficult as it sounds - just a little longer prep and cooking. But it's worth it when you compare it to blunomore's mock curry...:D
Click to expand...

dude - blunomore's recipe = R30. Your recipe = R200. Nicer/more authentic it may be but it's just out of my reach.

Dont worry - I wont hold it against you.
Click to expand...

Key ingredient iirc -------- sprinkled cream crackers :p
 
blunomore said:
You're very competitive and not in a good way.

Let it be ... you stress levels will go way down. Oh and your food will taste nicer ;)
Click to expand...

I'm far from stressed, blu. Now you really must relax about my personal life - your stress levels will go way down. And your relationship with Mr Blu might flourish...
 
DJK said:
I'm far from stressed, blu. Now you really must relax about my personal life - your stress levels will go way down. And your relationship with Mr Blu might flourish...
Click to expand...


I am so happy that we're all happy about being happy :D
 
cerebus said:
go on then man...give us your recipe.
Click to expand...
Here's a pretty basic recipe
1/2 pound bacon -- diced -- 225g
3 medium onions -- diced
1 1/2 pounds pork loin
1 1/2 pounds sirloin tip -- 700g
1 1/2 pounds ground chuck -- {coarse chili grind} -- 700g
2 15 oz. cans tomato sauce -- 0.8872 L
1 18 oz. can beer -- .5 L
3 cloves garlic -- minced
1 jalapeno pepper -- seeded and minced
2 tablespoons ground cumin
1/2 teaspoon oregano
3 tablespoons chili powder
Salt and pepper -- to taste
1 can red kidney beans

In a frying pan, fry bacon until brown. Drain and place in the slow cooker.

Remove all but a small amount of fat from frying pan and saute onions until slightly brown. Place onions in slow cooker.

Cut pork loin and sirloin tipinto 1/4-inch cubes and brown with ground chuck in frying pan. Drain off fat and add meat to slow cooker.

Add remaining ingredients

Set cooker on Low and cook for 6 to 8 hours.Meat should be very tender.
Click to expand...
I also throw in some chipotle peppers and a habanero or two in place of the stock jalapeno.
 
chipotle and habanero peppers are hard to get hold of here though....sounds delectable though
 
cerebus said:
chipotle and habanero peppers are hard to get hold of here though....sounds delectable though
Click to expand...
My stepmother sends me tins of the chipotle's and my neighbour grows habaneros :)
 
I like ice-cream cones in winter. I know it's not a warm food, but it is brilliant for those "cold days" here in SA.
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X