It's now the Saturday after Christmas, and time for me to introduce my readers to another of my personal recipes. This is an extremely tasty dish and is my version of Hungarian Goulash.
Ingredients
750 g Rump steak
1 Large onion – chopped finely
2 Large cloves of garlic – crushed & chopped
1 tin chopped peeled tomatoes
2 green peppers, cut into quarters with seeds removed
½ cup red wine
2– 3 tablespoons extra virgin olive oil
1 generous knob of butter
1 tablespoon thick cream mixed with 2 teaspoons cornflour
1 heaped tablespoon of Paprika
salt to taste
Method
Remove the fat from the steak and discard
Cut the steak into one inch cubes
Heat oil and butter
Add onion and garlic and cook until onion turns clear
Remove from heat. Add paprika and stir in.
Return to a low heat and simmer for 2 – 3 minutes
Add steak pieces and stir/cook until sealed (if necessary add a little more olive oil)
Add tomatoes, green peppers and wine, bring to a simmer, and cook for about an hour.
About 5 minutes before dish is cooked, stir in cream mix to thicken
Add salt to taste
Serve with boiled potatoes, cut into pieces, or baby potatoes, and lightly cooked cabbage
Serves 4
Enjoy
Notes.
You can use other stewing steak but I have always found that Rump gives the best Goulash.
Caution = I once mistakenly used Cayenne Pepper instead of Paprika, much to my chagrin.
Discarded fat can be rendered down into lard and tidbits for the dog.
This dish always tastes better if cooked the day before and reheated before serving.
© Michael J. Mason 2012
This recipe may be downloaded as required but may not be reproduced without the express permission of the copyright owner, who may be contacted at rnaviator@gmail.com
Showing posts with label home cooking. Show all posts
Showing posts with label home cooking. Show all posts
Saturday, 29 December 2012
Wednesday, 12 December 2012
Chicken and Potato Curry
I have decided from time to time to share some of my recipes with my readers. The first one is a Chicken and Potato Curry. Now don't try to amend this by substituting the various spices with a curry mix - I promise you that you will spoil the curry. Also, the fresher the spices are, the better. Using spices that have been stored in the cupboard for a couple of years will detract from the taste of the dish. The ingredients and method should be followed precisely, with the possible exception of the amount of chili powder that you use - I know some people prefer milder or hotter curries. These ingredients will give a middle-of-the-range heat.
Chicken and Potato Curry
8 Chicken breasts (without the bones) each cut into 3 pieces
2 Medium onions – chopped finely
3 Large cloves of garlic – crushed and chopped
Fresh ginger – chopped, about 2 teaspoons
1 heaped teaspoon each of coriander, fennel, gharam masala, cumin
1 level teaspoon each of chili powder, aniseed
8 cardamom seeds
2 tins chopped peeled tomatoes
½ cup white wine
3 – 4 tablespoons extra virgin olive oil
1 generous knob of butter
3 medium sized potatoes cut into quarters
1 tablespoon thick cream mixed with 2 teaspoons cornflour
salt to taste
1 further teaspoon gharam masala
Heat oil and butter
Add onion, ginger and garlic and cook until onion turns clear
Remove from heat. Add all spices and stir in.
Return to a low heat and cook spices for 2 – 3 minutes
Add chicken pieces and stir/cook until sealed (if necessary add a little more olive oil)
Add tomatoes and wine, bring to a simmer.
Add potatoes. Simmer for 1 hour or until potatoes cooked.
About 15 minutes before dish is cooked, stir in the further gharam masala
About 5 minutes before dish is cooked stir in cream mix to thicken
Add salt to taste
Serve with rice and sambals (chopped tomatoes, apple, pineapple, onion as required)
For a smaller dish halve the amounts of chicken, tomatoes, potatoes and onion
Enjoy
© Michael J. Mason 2012
This recipe may be downloaded as required but may not be reproduced without the express permission of the copyright owner, who may be contacted at mike@mikescopywriting.com
Chicken and Potato Curry
8 Chicken breasts (without the bones) each cut into 3 pieces
2 Medium onions – chopped finely
3 Large cloves of garlic – crushed and chopped
Fresh ginger – chopped, about 2 teaspoons
1 heaped teaspoon each of coriander, fennel, gharam masala, cumin
1 level teaspoon each of chili powder, aniseed
8 cardamom seeds
2 tins chopped peeled tomatoes
½ cup white wine
3 – 4 tablespoons extra virgin olive oil
1 generous knob of butter
3 medium sized potatoes cut into quarters
1 tablespoon thick cream mixed with 2 teaspoons cornflour
salt to taste
1 further teaspoon gharam masala
Heat oil and butter
Add onion, ginger and garlic and cook until onion turns clear
Remove from heat. Add all spices and stir in.
Return to a low heat and cook spices for 2 – 3 minutes
Add chicken pieces and stir/cook until sealed (if necessary add a little more olive oil)
Add tomatoes and wine, bring to a simmer.
Add potatoes. Simmer for 1 hour or until potatoes cooked.
About 15 minutes before dish is cooked, stir in the further gharam masala
About 5 minutes before dish is cooked stir in cream mix to thicken
Add salt to taste
Serve with rice and sambals (chopped tomatoes, apple, pineapple, onion as required)
For a smaller dish halve the amounts of chicken, tomatoes, potatoes and onion
Enjoy
© Michael J. Mason 2012
This recipe may be downloaded as required but may not be reproduced without the express permission of the copyright owner, who may be contacted at mike@mikescopywriting.com
Friday, 13 April 2012
Fine Food? Hogwash!
I have decided to start a campaign - a campaign against Fine Food, and have found a suitable acronym for it - OFFAL, but am looking for suggestions for the three empty words, perhaps someone could help me there. Here in South Africa (hopefully I won't be here much longer, but will be winging my way across the Pond to join Liz) there is currently one of those ghastly television series for Top Chef. The judges appear almost as phony as the food. I am probably biased in my opinion, but am equally sure that there are others that hold a similar one.
Fine Food - those dishes where there is more plate than food, dishes that are meant to look good and are priced way beyond the pocket of the average man in the street. To me, food is food, and I believe that there is nothing better than a good, tasty plate of food at the end of the day. I pride myself in being something of a cook, and can produce a good sit-down meal for a table of eight that I guarantee will be enjoyed by all and sundry. I'm talking about Sunday Lunch, about that special dinner for a group of convivial friends. In my personal opinion any good cook should be able to produce a meal where the diners get to help themselves to its various constituents. I'm talking about dishes such as:
I have another gripe. I have visited and eaten in more countries than the fingers and toes on my hands and feet. I have even eaten with royalty, but I have to assert categorically that I have never found Brussels Sprouts that taste and look as good as mine. I would stake my life on that. Yes, I have a secret little recipe, and it will probably go with me to my grave.
What ever happened to the family restaurant? Fine Food? Pigswill!
© Michael J. Mason 2012
Fine Food - those dishes where there is more plate than food, dishes that are meant to look good and are priced way beyond the pocket of the average man in the street. To me, food is food, and I believe that there is nothing better than a good, tasty plate of food at the end of the day. I pride myself in being something of a cook, and can produce a good sit-down meal for a table of eight that I guarantee will be enjoyed by all and sundry. I'm talking about Sunday Lunch, about that special dinner for a group of convivial friends. In my personal opinion any good cook should be able to produce a meal where the diners get to help themselves to its various constituents. I'm talking about dishes such as:
- A whole poached River Spey salmon served with new potatoes, young peas and carrots with a green parsley sauce
- Hungarian Goulash
- Beef Stroganoff
- Spaghetti Bolognaise
- Poached Chicken in parsley sauce
- Roast Rack of Lamb served with a freshly made mint sauce
- Roast Sirloin of Beef - of course with Yorkshire Pudding
- Roast Suckling Pig
I have another gripe. I have visited and eaten in more countries than the fingers and toes on my hands and feet. I have even eaten with royalty, but I have to assert categorically that I have never found Brussels Sprouts that taste and look as good as mine. I would stake my life on that. Yes, I have a secret little recipe, and it will probably go with me to my grave.
What ever happened to the family restaurant? Fine Food? Pigswill!
© Michael J. Mason 2012
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