Well this is my 2000’st post on KSRC, and I thought I would give back to the club / people that have given me so much, Stace Especially (thanks buddy), by sharing some recipies using the rice that was given to me in my ‘hour of need’.
I will do a recipe every 500 posts in memory of those that have given me so much, excuse me as I hold back the tears as I type this
Today we are cooking, Beef Vindaloo. I will guide you through step by step so you can too have a crack yourselves.
1.These are the ingredients you will need, 600grams good quality beef, 2 onions, 1 red capsicum, Patak’s Vindaloo paste (very hot), 1 small can of coconut cream, Salt and KSRC Rice.
2.It is important to stay hydrated, I like Bacardi Breezer Pink Grapefruit to keep me on top of the game.
3.Cut Up your meat and veggies like so, be sure to cut the beef into thin long strips, to best soak up the vindaloo’s sweet flavour. I cant stress enough USE GOOD QUALITY BEEF.
4.Prepare the rice, as you can see I use special KSRC branded rice. I use 2 cups of rice to 1.2 litres of water. The rice needs to be boiled for first 3-5 minutes then simmered for about 30 minutes, handy hint: if you have an oven timer near by, use that to time the rice. Start the rice just before you start cooking the meat.
5.Prepare the pan by applying non stick spray, and heat the pan in preparation for the meat.
action shot
6.Throw the stripped beef into the hot pan and brown the meat for 5 minutes.
five minutes later you have this…mmmmm
7.Now added your chopped veggies and stir in for next 5 miutes, all the while have the temperature knob at 50% throttle. Add salt liberally at this stage.
note: remember to keep STIRRING RICE occassionaly so it doesn’t stick to pan !!
8.Now add your vindaloo paste
and stir in thoroughly, reduce the temperature to a simmer and stir well. Continue this for 10 minutes.
Its important to keep yourself motivated throughout the cooking process, for this I listen to Megadeth
, this is during ‘Holy wars’.
9.Now add the coconut cream, it is important to shake the can before you tip it out. Keep the pan simmering throughout this process. Simmer for a further 10 minutes.
keep stirring, it ill begin to look like this, stir occasionally for next 10 minutes !!
10.Now you are ready to serve, lay a bed of rice ( that has been simmering for last 30 minutes remember
), and lay the Vindallo over the top. Be sure to extract the rich creamy sauce from the bottom of the pan and drizzle over the top for that authentic Indian flavour.
Bon Appetite !!
It’s really nice…mmmm
Finito !! It was better than you will find at an Indian Restaurant / takeaway, you have my personal guarantee !!
And I still have plenty of rice left for more recipes.
If it all goes horribly wrong, don’t worry, just throw a pie in the oven OK.
Best of Luck trying this one at home, if you cant stand a real hot curry, use Madras paste instead of Vindaloo.
Cheers Hoffy.
)
