Even though it’s spring time and the salads are getting a flogging and the BBQ is all cleaned up ready to rock and roll the nights are still cool enough to allow for the odd curry or soup or other winterish type dish – before we pack away the casserole pot for another 6 months.
It was 16 degrees this arvo when I decided “Bugger it – I’ll do my Red Meat Curry”. So off to Box Hill market I went. The kilo of rump already chopped was $9.90. It was chopped a bit smallish for me – I like bigger chunks in this dish but it would save me the slicing when I got home. I bought it from the Italian guys down the end as I don’t reckon the Asian butchers have got the beef under control. Worse with the lamb – I reckon the Asian guys don’t know anything about lamb and I suspect they don’t even like it. When it comes to pork and especially belly pork I head straight to the Asian guys. But tonight it’s Red Meat Curry. I have tried lamb as a substitute for this dish and it works ok. But beef is better.
Setup: Usually I would put Dr John Naw’lins on the speakers up loud while I’m cooking but tonight it was PM on Radio National.
Four medium brown onions roughly chopped.
Melt them down in a big pan on top of stove – a bit of brown don’t hurt just don’t burn them. When they are melted down a fair bit throw in about four good cloves of chopped garlic and a whole lot of chopped ginger. Continue to melt down for a while.
Have ready on a plate the spices:
2 teaspoon cumin seeds
2 teaspoon coriander seeds
2 teaspoons of turmeric
1 teaspoon of chilli powder
12 curry leaves
1 teaspoon of ground black pepper
Throw all these spices in the large saucepan on medium high heat and stir to brown off onions and melt them and toast up the spices and mix them.
When ready shovel out onto a plate and wait.
Slop more oil in the saucepan. I use Rice Bran Oil . Until exactly 5 minutes ago I thought it was healthier than Peanut Oil – now I’m not so sure. Get the oil hot – drop in half the red meat – not too much or it will stew. We are seeking to brown it here. Brown it. Then tip that half out on plate and brown other half.
Meanwhile you will have been warming the casserole bowl in the oven at around 220 degrees.
Throw meat and onions and spices into casserole and place in warm oven.
Get a large tin of Coles brand diced Italian tomatoes and open it up. Pour it into the saucepan used to brown the meat and smoke the spices. Deglaze the bowl and heat tomatoes. Grab about half a beef stock packet – I usually have half ones frozen in the freezer – and plonk it in the mélange. It’s not strictly Gunga Din but I like to splash a bit of salt in at this point. Depending on your tendencies you might like to chuck in a dollop or two of tomato paste – I don’t.
Slop a small amount of water in. Then pour it into the casserole dish what has the meat in it. Then whack it in the oven somewhere above 220C for two hours. Give it a stir every now and again.
I hardly need to tell you that this is best cooked slow and then left overnight before eating. That will make it taste mature and well integrated. But if your ungrateful unwashed unfed are like mine hanging around the kitchen saying “When’s it ready” then, like me, you will roll your eyes heavenward and sigh and you’ll serve it up on the night it’s cooked too.
OK. It goes with basmati rice. Plonk a measure for each person in the rice cooker and 1.5 of water for each measure. Sometimes I put frozen peas or sultanas in the rice mix prior to cooking. Squeeze a lemon into the rice cooker.
Ok it’s ready. Rice on plates with meat curry alongside it – not slopped on top please, some Patak’s Lime Chilli Pickle on each plate, a big drop of ordinary mild chutney on each plate as well and a big dollop of fresh Greek yoghurt. Or you can plonk it all on the table in separate serving bowls and yell out “It’s ready”.
All that’s needed is a fork and mouth.
Nothing like inviting people around for soup on a chill Autumnal evening. Knowing that you’ve invited foodies adds a bit of pressure, but I chose soups that had been tried and praised before, so the only pressure was to cook them well: Lamb Shank & Penne Soup, and Spinach & Dahl Soup.
The Lamb Shank soup comes from one of those generic newsagent cookbooks: the Family Circle Pasta & Noodles Book. I’ve been trying to remember when I got this, and whether I inherited it from my mother when she had a clean-out, or whether I bought it from a garage sale. It’s quite a dull book, but there’s a couple of winner recipes that I’ve discovered and treasured. This is one of them.
The Spinach & Dahl soup was bought as a packet mix of spices produced by a fab little family company called The Saucy Spice Co., based in Pambula on the Far South Coast of NSW. They peddle online, but also have a stall at the Canberra Bus Depot Markets every Sunday. I highly recommend their spice mixes. They buy fresh supplies, and their simple packages are always marked with a use-by date so that they are never stale (unless you stash them in the back of a cupboard and forget them).
They sell packages of spice mixes for specific recipes, and you provide the rest of the ingredients. The ingredients needed are listed on the label, but the actual recipe is inside the packet. Their curries and soups are superb. I can’t include the recipe for the Dahl soup here, mainly because they tell you which spices they’ve used, but not the quantities, so I encourage you to buy a packet or two of their wares and enjoy. The heat of each recipe is always indicated, and they have some fantastic mild recipes that kids will love. I highly recommend their Javanese Chicken, my son loves it.
The Dahl soup needed blending at the 2/3 point of cooking, and I’d given my stab blender away to my mother years ago, once I’d stopped making my own baby food. I just never seem to need one. So I asked Zoe to bring hers… talk about the awesome power of the blend! It had a life of its own, with scary suction action…
I forgot to take a photo of the finished soup on the night, but I managed to catch one of the bowls when we had leftovers a couple of nights later:
Yum! Coriander garnish, and we added yogurt on the leftover bowl (both of which, stupidly, I forgot to offer during the dinner party. Sorry guys.) There’s a drip on the bowl, too, for which you can mentally slap me on the wrist.
Now, the Lamb Shank Soup. I’ve been promising Zoe this recipe for years. Here it is.
PENNE, PEA AND LAMB SHANK SOUP
Prep time: 15 mins
Cooking time: 1 hour, 15 mins
Serves 6 (just)
2 tablespoons olive oil
3 lamb shanks (about 1 kg), well trimmed of fat
2 medium onions, cut into strips
1/4 cup dry red wine
1/2 teaspoon cracked black peppercorns
1/2 teaspoon cumin seeds
1 whole cinnamon stick
1 dried bayleaf (I used fresh)
4 cups water (I added more later)
2 tablespoons soy sauce
2 tablespoons tomato paste
1 cup penne pasta
1 cup fresh or frozen peas
1 cup fresh or frozen broad beans
1 clove garlic, crushed
1. Heat oil in pan. Add lamb, cook over high heat for about 3 minutes each side or until well browned. Remove from pan, drain on absorbent paper.
2. Add onions to pan, cook over medium heat for about 3 mins or until well browned.
(This browning of meat and onion is essential, because it dictates the colour of the soup. It becomes a lovely rich brown soup instead of a pale broth.)
2 (cont) Return lamb to pan, add wine, peppercorns, cumin, cinnamon, bay leaf and water; bring to boil. Reduce heat, simmer covered, 1 hour or until lamb is tender.
3. Remove lamb from pan, discard bay leaf and cinnamon stick from stock. Add soy sauce and tomato paste to pan, stir until combined. Bring to boil, add pasta, simmer, covered, 5 minutes, stirring occasionally.
4. meanwhile, cut lamb into bite-sized pieces; discard bones. Return lamb, peas and broad beans to pan, simmer, covered, a further 5 minutes or until pasta is al dente. Stir in crushed garlic just before serving.
Yum! I forgot to photograph this one before serving as well, so here is the cookbook version, followed by the result of happy eating:
I’m conscious that I haven’t posted much yet about what or how I cook – bit of an oversight, really. This was last night’s dinner – trimmed lamb chops marinated for a couple of hours, cooked in a grill pan and served in flatbread with mixed greens (the leftovers from my Choku Bai Jo shop ten days ago – still crisp and fresh), red chilli oil and a sesame sauce.
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