at home cast iron, at work aluminum sauce pans and black iron saute pans plus my box of knives that weighs 35kg and has about 60 bits of kit in it
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Burn !!Try thisVindalho
This recipe comes from Goan Cookbook by Joyce Fernandes
description
Joyce Fernandes is a well known and accomplished authority on Goan cuisine. Do search out her book if you can find a copy (it was published in India so that might be easier said than done).
Vindalho is a good example of the marriage between Indian and Portuguese influences which typifies Goan cooking. Mind you, an authentic recipe like this produces a dish that is nothing remotely like the vindaloo you will find in your local curry house. Try it anyway!
ingredients
1 kg fatty pork (boneless)
1 tsp salt
25 dried red chillies
1 pod garlic [yes, that's the whole bulb, each clove trimmed and peeled - ed.]
6 [fresh] green chillies
1 tblsp cumin seeds
¼ tsp turmeric
¼ tsp sugar
vinegar as necessary [the recipe doesn't state what sort of vinegar but I would use wine vinegar - ed.]
method
Cut the pork into large cubes. Wipe dry and apply salt.
Grind the next 5 ingredients using vinegar.
Marinate the pork in the spice paste for 2 hours or overnight leaving it in the fridge.
Arrange the marinated meat in a pan, sprinkle sugar and cover the pan.
Cook on a slow fire till the meat is soft.
Add [more] salt, vinegar and green chillies to taste if necessary.
loin of lamb, dauphiniose potato, baby vegetables and red wine sauce £18.50 from my kitchen