January | 2014 | Home Cooked Heston

BEEF VINDALOO

I received five cookbooks for Christmas (think people are trying to hint something) one of them being “Rick Stein’s India” from a close friend of mine. So, naturally, I made one of the recipes and invited this friend for dinner. I have three of Rick Stein’s books and have personally met the great man himself (very funny guy indeed). I chose this recipe as there are so many great ingredients that go into the marinade and it just smells amazing.

INGREDIENTS

– 750g Beef, cut into 3cm pieces

Marinade

– 5cm Piece of Cinnamon

– 1tsp Black Peppercorns

– 1tsp Cloves

– 1tsp Cumin Seeds

– 1tsp Cardomom Seeds

– 1 Small Onion

– 40g Garlic, Peeled

– 5cm Ginger, Chopped

– 2tbsp Tamarind Liquid (*Specialty Ingredient)

– 1½tsp Salt

– ½tsp Sugar

– 2tbsp Kashmiri Chilli Powder (*Specialty Ingredient)

– 5tbsp Whit Wine Vinegar

For the Vindaloo

– Splash of any Oil (I use Grape Seed)

– 1 Onion

– 3 Medium, Ripe Tomatoes

– 3 Fresh Green Chillies, halved and seeds removed (optional or to your liking)

-100ml of water

METHOD

Combine all dry marinade ingredients into a mini food processor and blitz. Once combined add the remaining marinade ingredients and blitz to a paste. Mix the beef and the marinade paste in a bowel and transfer to the fridge for 12 hrs (or a few hrs obviously the longer the better).

To cook the Vindaloo, heat the oil in a large casserole pot on medium heat and fry the onion for 10 minutes until golden. Increase the heat to medium-high and add the beef marinade mixture and fry for 5 minutes until fragrant stirring occasionally. Stir in the tomatoes, green chillies and water, cover with a lid and cook for 2 hours or until the meat is tender. Check every now and then to make sure it’s not sticking to the bottom of the pot or becoming too dry, if so just add a cup of water. Serve and Enjoy.

Recipe was made from “Rick Stein’s India” by Rick Stein

*Specialty Ingredients can be obtained from these local Indian groceries

– http://www.perthindians.com.au/index.php?page_name=grocery#.Utc5wXnAU3Y

BUBBLE GUM DRY ICE, ICE CREAM

I love making ice cream! It is so much fun and I always get a little bit of a wow factor when making it in front of family and friends. The possibilities are literally endless and with a new website I found (LorAnn Oils) it has made it even easier to concoct any flavour I can dream of. I was asked if I could make this one in particular and it reminds me of those little bubble gums you use to get with the temporary tattoos.

INGREDIENTS

– 1kg Dry Ice (*Specialty Ingredient)

– 800g Whipping Cream

– 300g Full Cream Milk

– 200g Caster Sugar

– 35g Semi-Skimmed Milk Powder

– 1 Dram of Bubble Gum Flavour (*Specialty Ingredient)

METHOD

1. Combine cream, milk and sugar in a medium sauce pan and bring to the boil whilst stirring constantly until sugar has dissolved. As soon as the mixture starts to bubble, remove from the heat and add the semi-skimmed milk powder and the bubble gum flavour. Blitz with a hand blender until powder has completely dissolved. Once combined, pour contents into a heat proof container and bring to room temperature by submerging the container into an ice bath.

2. Whilst cooling, place the dry ice on a clean tea-towel and fold the towel around it. Using a rolling-pin or a mallet, gently bash the dry ice into small crystals. (PLEASE use caution as dry ice is EXTREMELY COLD and can burn upon contact).

3. Strain half the mixture into the metal bowel of a food mixer and using the paddle attachment, turn the mixer to medium speed and gradually add the dry ice with a spatula. Continue until all the dry ice has dissolved and the mixture is frozen. Repeat this process with the remaining mixture. Enjoy

*Adapted from ‘Heston Blumenthal at Home’ by Heston Blumenthal

*Specialty Ingredients

– Dry Ice @ $9 per kg:

http://www.hotfrog.com.au/Companies/Kalamunda-Ice-Works

– Bubble Gum Flavour:

http://www.lorannoils.com