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| Vindaloo |
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A very big plate full off Red hot beef vindaloo
curry
Vindaloo, roughly translated from Portuguese as
"wine, vinegar and garlic"and also called Vindalho
or Vindallo, is a popular Indian dish. It was
first brought to Goa by the Portuguese and became
a Goan meal often served during special occasions.
Historically this was a pork dish cooked with
plenty of red wine and garlic, but it later
received the Goan treatment of adding plentiful
amounts of spice and chilli.
The dish has gained popularity in Britain and New
Zealand, where it is almost universally featured
on Indian restaurant menus and is known as one of
the hotter curries available. The popularity of
the dish inspired the song Vindaloo for the 1998
FIFA World Cup.
Tags : vindaloo curry fat les jim madness suggs spice birds eye Chilli scotch bonnet big man |
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Affichage : 3598
Durée : 381 s |
| euromaxx a la carte | Sweet Potato Vindaloo and Vegetable and Herb Pakora with Saffron Risotto |
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The menu at London's Vanilla Black vegetarian
restaurant is proof that it's possible to have
delicious taste sensations without any meat in the
dish. Chef Andrew Dargue tells us how to make a
great vindaloo.
Pakora
1 cup mixed vegetables and herbs (mint, sage,
tarragon, onions, carrots, courgette)
2tblspoons medium curry paste (eg Pataks)
3 tblspoons chickpea (besan) flour
3 tblspoons extra virgin olive oil
salt, pepper, sugar
Chop herbs and vegetables roughly and add to a
mixing bowl.
Add curry paste and mix in flour.
Season with salt, pepper and sugar and add oil.
Allow to stand for 20 minutes and you will see
that the mix will change consistency. Adjust by
adding more flour or water to create a thick
vegetable batter.
With 2 spoons create small mounds and add to hot
(180c) sunflower oil till golden and cooked
through.
Risotto
150g Arborio rice
Warm water
½ teaspoon saffron filaments
50ml whipping cream
75g finely chopped onion
Salt and pepper
Add onion to pan and sweat down till soft.
Add rice, stir to coat in oil then add saffron.
Immediately add a little warm water and stir in.
Keep adding water as the mix thickens and cooks.
When the mix is cooked but still thick thin down
with cream. Re heat and season with salt and
pepper.
Sweet Potato and Vindaloo
2 large orange sweet potatoes
2 red chillies
10 green cardamom pods
150ml distilled vinegar
100g granulated sugar
3tblspns curry paste
In a stainless steel pan add the vinegar, cardamom
and chillies and simmer for 5 minutes to infuse.
Meanwhile peel the potatoes. Oil a baking tray and
sprinkle on salt, pepper and sugar. Then add the
potatoes and make sure they are coated with the
mix. Roast for approximately 30 minutes or until
soft and caramelised.
Strain the vinegar mix and discard the spices. Add
the sugar and paste to the vinegar and simmer till
a good coating consistency is achieved. Taste. It
should be sharp and spiced. If too sharp add more
sugar.
Coconut
Use 1/3 of a block of creamed coconut and heat
with a little milk until a sauce is achieved.
Add risotto to the plate, top with potatoes and
pakora, drizzle over the vindaloo sauce and top
with coconut sauce.
This dish can be made before hand and re heated as
required but make sure properly heated. A vindaloo
should not necessarily be hot but rather sharp and
fragrant.
Tags : Deutsche Welle DW-TV cooking recipe lunch meal euromaxx la carte |
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Affichage : 161
Durée : 253 s |
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