Goan Pork Vindaloo
1 kilo boneless pork (pick a slightly fatty cut)
1-2 tbsp oil
1 – 1 1/2 onion, finely chopped
Salt, to taste
Vinegar, to taste
1 tsp sugar
For the masala –
12 Kashmiri chillies, deseeded
6 black peppercorns
3 green cardamom pods
6-8 large garlic cloves
1 1/2 inch ginger
Vinegar, to grind to a paste
Cut the pork into chunks and set aside.
Grind all the ingredients for the masala to a fine paste using vinegar. (Ideally Goan vinegar is used. If you don’t have access to it, malt vinegar or red wine vinegar will work well too.)
Heat some oil in a large pan. Saute the onions till they have softened and start caramelizing.
Add the masala and fry off well for a couple of minutes.
Add the pieces of pork and salt, to taste. Stir well to coat all the pieces with the masala and let the meat fry off for a few minutes.
Add enough water for the pork to cook through and achieve the consistency you want. I used about 2 cups of water. (You can add more water, if required, later on, when the meat is cooking.)
Cover and cook till the meat is tender.
Check for seasoning and adjust as required.
Add 1 tsp sugar to balance out all the flavors.
Serve hot. This Pork Vindaloo goes very well with some steamed rice, a Peas Pulao, some bread or sannas too.
I’m in a particularly good mood today. I know it’s a Monday and I’m not usually a Monday person. It probably has something to do with the fantastic beach day we had yesterday. The hubby and I drove down south of Sydney and stopped at Thiroul beach for the day. The weather was just beautiful and water was amazing. Such a stark contrast to the scorchers we’ve been having the past few days. It was pure bliss. I simply love that part of NSW. Have you been there? I’d love to know what your favorite spots are? For all you beautiful people that are still dealing with winter, here’s a little sunshine coming your way 🙂
Speaking of sunshine, today’s recipe is just like a little sunshine on a plate. It’s a sweet potato mash. I love sweet potatoes. I almost always make these Baked Sweet potato fries. But at times I also just boil them with a pinch of salt till tender and snack on them, or roast them, or if I’m feeling a little indulgent, whip up a batch of these Sweet Potato Brownies. But last week, when I wanted to use up a sweet potato, it was just too hot to switch the oven on. So I decided to try making a mash. It was as easy and quick as a regular batch of mashed potatoes, but just a touch sweet and a little savory at the same time. It was glorious. I might just like a Sweet Potato Mash a little more than I like a regular mash.
So, if you haven’t yet tried a sweet potato mash, don’t wait any longer. Get your hands on a sweet potato and get to work. You won’t regret it.
Sweet Potato Mash
Recipe from: Cooking Light
1 1/2 pound sweet potatoes (about 650-700g)
1 1/2 tbsp butter
1 tbsp extra virgin olive oil
A large pinch of dried thyme or 2 tsp chopped fresh thyme, or to taste
1/4 cup milk
Salt, or to taste
Freshly crushed black pepper, to taste
Peel and cube the sweet potato. Place the potato in a large pan with about 1/2-1 tsp of salt and water till it reaches about 2 inches above the level of the potatoes.
Bring to a boil and simmer till tender. This usually takes about 15-20 minutes depending on the size of the pieces.
Take off the heat, drain and place the potatoes back in the pan.
In another little skillet or pot, heat the olive oil and butter over medium heat. Cook till brown and fragrant. Be alert as this can burn quick.
Once it has browned, take off the heat and stir in the thyme.
Add the milk, salt and pepper to the hot sweet potatoes and mash till it reaches the desired consistency.
Now drizzle the browned butter mix over and stir through the mash.
Garnish with some more crushed black pepper or thyme leaves as desired.
I served this up with some Eggplant patties and a Lemon, Sun-dried Tomatoes and Almond Quinoa Salad for dinner.
So to ease back into the flow of things, this will be a quick post. The recipe also is a quick one, super simple to make. Infact, you can barely even call it a recipe, but the results are so very good, I will go ahead and post it here to share with you. If you haven’t tried out sweet potato fries yet, trust me, you really should. Even my beloved husband, who doesn’t care much for the sweet potato (he calls it a sweet mush / baby food), loved it and actually requests for these fries every once in a while.
There are a couple of things to keep in mind here. You could peel the potatoes, but I leave the skin on. Just give it a good wash and scrub and you are good to go. Also, size of the fries will make a difference. The thicker you cut it, the longer it will take to cook. The thicker sized fries will still be soft and fluffy. If you are like me and love a little crunch in your life, cut the fries thin. It cooks quicker and caramelises a little and is super delicious, not to mention perfectly crunchy.
This fries are a much more healthy version that the regular potato fries and are great either as a snack or as a side to a big roast dinner or holiday meal too.
Sweet Potato Fries
1 large sweet potato, washed
Salt, to taste
Freshly crushed black pepper, to taste
A drizzle of olive oil (about 1 tbsp)
Preheat the oven to 200°C.
Cut the sweet potato into fries.
Drizzle a little olive oil on a baking tray.
Place the sweet potato, salt and pepper on the tray and toss to make sure everything is well coated. You can add a little more olive oil if needed.
Arrange the potato pieces in a single layer.
Bake for 15-20 minutes, turning the pieces once at the halfway mark.
Keep an eye on your oven from time to time. It may not need as long in your oven. Also this time will depend on the size of the pieces. So keep an eye on it the first time you make this.
When it is done to your liking, take it out of the oven.
Serve hot and enjoy!
I recently picked up a whole bird from the supermarket. I usually pick up an RSPCA approved product. My take on a roast chicken is usually a very simple, yet flavorful marinade. Of course, you can serve this chicken up at a regular weekend meal or even at a more prominent family get together or party, by putting up some clever sides. I will share some ideas for sides over time. For today, we’ll stick with the roast chicken. So if you’ve never made a roast chicken at home before, this is a good recipe to start with. Chances are you’ll already have all the ingredients in your pantry. I’m sharing this recipe with you today so that you have a little time to try this out before Easter and then maybe, serve it up for Easter as well.
When roasting a chicken, the cooking time will vary based on the sized of the bird. After doing a little reading up, a common rule of thumb for cooking time is 45 minutes per kilo of chicken + 20 minutes. I use this as a guide and this is something you should keep in mind if you’ve never roasted a chicken before. How do you work out cooking time required for a good chicken roast?
1 chicken, whole, skin on (I used a smaller sized one about 1.2kilos )
Salt, to taste
Crushed black pepper, to taste
Juice of half a lemon
1 1/2 tsp Ginger garlic paste
1 – 1 1/2 tbsp Olive oil
Wash and pat the chicken dry using paper towels.
Spread all the marinade ingredients on the chicken as well as in the cavity and rub it in well, almost like a massage. Leave to rest for about an hour.
Heat the oven to 200°C.
This time around, I placed the chicken on the rack in the roasting tray. I think it works well. This way the chicken isn’t cooking in the liquids. The skin turns out crisper.
Place the chicken in the hot oven. After about 10 minutes, lower the oven temperature to 180°C. Bake for required time till the chicken is cooked. Halfway through the cooking process, I baste the chicken with the some olive oil.
(If some of the marinade has dripped onto the roasting tray and seems like its burning, carefully add a splash of water to the tray, just a tiny bit to keep it from burning. I had to do this a couple of times.)
Please note the cooking time instructions above. To check if the chicken is cooked well, insert a sharp knife in the joint where the leg joins the body. If the juices run clear, the chicken is cooked. If it is still pink, the chicken needs to cook more.
When the chicken is cooked, cover with foil and let it rest for about 10 minutes.
Serve up with your favorite sides.
What are some of your favorite sides? I’d love to hear from you.