Portuguese Pork Curry

Now at last I have a working oven and stove again, and I am released from bondage to the slow cooker.  I also bought a big pile of nicely priced short-dated lean pork fillets last time I was in Halls Creek.

So here we go again, this time with tender, lean pork that will not need slow cooking. I knew this because have already tried a fillet.  Of course as usual on second goes, I had to indulge my habit of tweaking the recipe a bit. I substituted macadamia oil for olive and added garlic.  I also added a little water to keep the sauce from drying out while simmering.

This is a very pleasant hot curry.  My lips are tingling.  This recipe is certainly good with Pork or beef, and I am pretty sure it would be just as good using chicken, goat or lean lamb.

Ingredients:

  • 400g lean pork cut into largish cubes 2-3cm.
  • 1 onion finely diced
  • 1 onion finely sliced
  • 3 Tbsp. cider vinegar
  • 3 Tbsp. macadamia oil
  • 2 bay leaves
  • 2 tsp. cumin
  • 2 tsp. turmeric
  • 1 tsp. mustard powder
  • 2 tsp. ground ginger
  • ½ tsp. cayenne pepper
  • 2 tsp. chilli
  • 1 tsp. Garam masala
  • 1 heaped tsp crushed garlic
  • More oil for frying

Method:

  1. Mix the spices, vinegar, garlic, chopped onion and macadamia oil and add to the meat, stirring to ensure each piece is well coated.
  2. Cover, refrigerate and leave to marinate for at least 6 hours, preferably overnight.
  3. Brown the sliced onion in hot oil
  4. Add the bay leaves
  5. Add the meat and spices
  6. Cook on high heat while stirring until the meat is browned
  7. Turn down the heat to a slow simmer and continue to cook, stirring occasionally until the meat is done (add a little water if necessary).

Served here with a mixture of Uncle Ben’s savoury rice, and black rice.

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Dukkah

Outback Dukkah with Home-made Bread

 

The original recipe for dukkah (or duqqa) is Egyptian I believe, and I understand there are Moroccan variations.  This is my version.  What goes into my dukkah depends on what is available.

I made some ciabatta to eat it with.   

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Ingredients:

  • Roasted hazelnuts – ½ cup
  • roasted brazil nuts – ½ cup
  • blanched almonds – ½ cup
  • roasted pistachios – ½ cup
  • roasted macadamia nuts – ½ cup
  • sunflower seeds – ½ cup
  • roasted cashews – ½ cup
  • pumpkin seed – ½ cup
  • toasted sesame seed – 2 Tbsp.
  • toasted whole cumin seed – 1 Tbsp.
  • toasted ground coriander – 2 tsp.
  • chipotle chili powder 1 tsp.
  • Spanish paprika – 1 tsp.
  • Cinnamon – ½ tsp.
  • raw sugar – 3 tsp.
  • rock salt 2 tsp.

 

  1. Heat a baking tray in oven to 180C.
  2. Roast or toast any nuts not already roasted for about 4-5 minutes
  3. Transfer all to a food processor
  4. Toast the sesame seeds, cumin and coriander about 1 minute and add to the nuts
  5. Add the sugar, salt, chipotle and paprika and pulse the mix to a crumble

To serve, lay out a bowl of virgin olive oil or macadamia oil with a bowl of dukkah and a plate of warm crusty home-made bread broken into pieces.

Take a piece of bread, dip it in the oil and then into a bowl of dukkah.

Dukkah can also be sprinkled on avocado and toast, added to salads, garnish mashed potato and artichoke heart or soup.  Or used any other way you like.  Except on custard, probably.

Store in an airtight container

Caution – May contain nuts.

Posted in accompaniment, barbecue, bread, entree, Party Food, Side dish, spices, Vegetarian | Tagged , , , , | Leave a comment

Slow Cooker Tomato Sauce

Here in the outback, you make do with what is on hand and waste as little as possible.  Even the liquid from pickle jars has potential.  I think my use of it is quite innovative.

Fresh tomatoes are not usually an option for making sauce due to the cost.   As I did for my Plum Sauce I opted for canned tomatoes, this time supplemented with tomato paste concentrate.

Of course, I could just buy a bottle of sauce from the shop, but Wattie’s is not available, and there are no others here to my liking.

At this time, I still have no stove or oven so I thought I’d try making sauce in the slow cooker.  It works!

This combination of spices I had on hand works well for me and produced a pleasantly spicy “warm” tomato sauce which may even be an improvement on Mr. Wattie’s.

Ingredients:

  • 2 (400g) cans chopped tomatoes
  • 2 x 250g jars Tomato paste
  • Enough water to rinse out the cans and jars – about a cupful.
  • ½ cup of Cider vinegar
  • ½ cup vinegar/brine from pickled onion and dill pickle jars  As these were already salty I added no more salt. They also already contained peppercorns and mustard seed.
  • 1 Tbsp. Onion powder
  • 1 tsp. Garlic powder
  • ½ tsp. Mace
  • ½ tsp. Ground star anise
  • 3 Bay leaves
  • 1 tsp. Cinnamon
  • 1 tsp. Ground Cardamom
  • 5 or 6 Cloves
  • ½ tsp. Chipotle chilli powder  (or use cayenne)
  • 2 Tbsp. sugar
  • A dash of Bitters

Method:

  1. Mix all ingredients
  2. Cook for six hours or so on low
  3. Remove bay leaves
  4. Blend well with a blender wand
  5. Cook another half hour and bottle in sterilised bottles or jars

The recipe above filled these two bottles plus a pickle jar.  Just over 2 litres.

sauce

I tried it out as soon as it had cooled.  It was good.  It will improve even more as it matures

sauce2

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Chicken Cashew Curry

Slow-cooker Chicken, Cashew and Coconut Cream Curry

Really, really pleased with this one. It is very simple and can’t burn because it is done in a slow cooker. I would put this up against the best I have tried from Little India. No added water so the beautiful yellow gravy is nice and thick.

 

Ingredients

• 400g boneless chicken thighs, cut to bite size pieces
• 1 onion, quartered
• Enough garlic
• 1 cup unsalted cashews*
• 1 cup coconut cream
• 1 pod stock concentrate (chicken or vegetable)**
• Curry powder to taste
• ¼ tsp cinnamon
• 2 tsp turmeric
• 2 tsp garam masala
• Salt and pepper*to taste
• A squeeze of lime juice
• 2 or 3 curry leaves
• Optional: add a few chillies for a hotter curry
• A splash of sesame oil
• Peanut oil for browning the chicken

 

Method
1. Brown batches of chicken pieces in hot oil and transfer to the slow cooker
2. Splash with a dash of sesame oil and a squeeze of lime juice
3. Sprinkle the spices except the garam masala over the meat
4. Toss in the curry leaves
5. Blend the the onion, cashews, garlic and coconut cream to a smooth paste and pour over the chicken pieces
6. Cook for about 4 hours on low, stirring occasionally
7. When the chicken pieces are well cooked, stir in the garam masala and cook another 10-20 minutes.

Serve with naan and rice

*If using salted cashews, try to sieve off excess salt and be cautious about adding more. It is easy to over salt.

** My new favourite form of stock is made by Continental and comes in pods of jelly concentrate each of which makes 500 mL stock in hot water, but which are also great just to toss into a recipe undiluted.

Posted in chicken, chilli, curry, fusion, Indian | Tagged | Leave a comment

Portuguese Two-Onion Curry

 

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This is a hot curry, and traditionally uses pork. However chicken or beef works well.

This recipe uses gravy beef and is cooked in the slow cooker.

Ingredients:

  • 400-500g gravy beef cut into largish cubes 2-3cm.
  • 1 onion finely diced
  • 1 onion finely sliced
  • 3 Tbsp. cider vinegar
  • 3 Tbsp. olive oil
  • 2 bay leaves
  • 2 tsp. cumin
  • 2 tsp. turmeric
  • 1 tsp. mustard powder
  • 2 tsp. ground ginger
  • ½ tsp. cayenne pepper
  • 2 tsp. chilli
  • 1 tsp. Garam masala
  • Oil for frying

 

Method:

  1. Mix the spices, vinegar, garlic, minced onion and oil and add to the meat, stirring to ensure each piece is well coated.
  2. Cover, refrigerate and leave to marinate for at least 6 hours, preferably overnight.
  3. Brown the sliced onion in hot oil and transfer to the slow cooker
  4. Add the bay leaves
  5. Brown the meat in batches and transfer to the slow cooker
  6. Cook until the meat is tender

 

 

Posted in Beef, chilli, curry, fusion, Pork, Portuguese | Tagged , , | Leave a comment

Outback Linguine and Meatballs

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A standard Italian dish with a subtly delicious outback twist.   Lemon myrtle.

The sauce is prepared in a slow cooker.

Sauce

  • 1 can chopped tomatoes
  • 2 Tbsp tomato paste
  • 1 onion, chopped
  • 1/2 capsicum, chopped
  • 1 pod of chicken or vegetable stock concentrate
  • 1 Tbsp Italian mixed herbs
  • 1 tsp onion powder
  • 1 tsp crushed garlic
  • 2 bay leaves
  • Freshly ground salt & pepper
  • a dash of bitters
  • 1 Tbsp basil pesto
  • 1 Tbsp sour cream
  • 1 Tbsp grated Parmesan
  1. Combine all ingredients in the slow cooker and cook on low for 6-8 hours.

Meatballs

  • 300g minced beef
  • 200g sausage meat
  • 1 finely grated carrot
  • Freshly ground salt & pepper
  • 2 tsp Italian herbs
  • 1 tsp lemon myrtle
  • 1 beaten egg
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  1. Mix the ingredients thoroughly, cover and leave to stand in the refrigerator for 4-5 hours.
  2. Roll a heaped teaspoonful at a time into balls.
  3. Just before cooking the pasta, fry in olive oil until brown and cooked through
  4. Drain on paper towels before transferring to the slow cooker.

Pasta

  • Pasta of your choice
  • lemon myrtle
  • grated cheese
  • Parmesan
  1. Cook the linguine (or tagliatelle or spaghetti) until al dente.
  2. Drain and sprinkle with a teaspoon or so of lemon myrtle.
  3. Mix before serving.

Serve portions of pasta onto a plate,  Add some grated cheese then cover it with meatballs and sauce. Top with Parmesan

Posted in Beef, cheese, Con-fusion cooking, fusion, Italian, sauce, slow cooker | Tagged , , , , , | Leave a comment