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Japanese beef curry recipe

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Japanese beef curry recipe

The British introduced curry powder to Japan around 1900, where it was adapted to make this tasty curry and dishes like katsu. It is often made with store-bought curry roux, but here we make it from scratch, and it couldn’t be easier. It’s also a great way to cook with chuck steak which is a more budget cut of beef. The end result is a rich and creamy dish that works as a treat in winter.

20m prep
2h 25m cook
6 servings

17 Ingredients

* 2 tbsp vegetable oil

* 600g beef chuck steak, excess fat trimmed, cut into 3cm pieces

* 1 brown onion, coarsely chopped

* 2 garlic cloves, crushed

* 1 tsp finely grated fresh ginger

* 2 tbsp tomato paste

* 500ml (2 cups) beef stock

* 1 Granny Smith apple, coarsely grated

* 300g red potatoes, cut into 2cm pieces

* 2 carrots, coarsely chopped

* 2 tsp soy sauce

* Steamed white rice, to serve

* Sliced green shallots, to serve (optional)

Curry roux

* 40g butter

* 1 1/2 tbsp plain flour

* 2 tsp curry powder

1 tsp garam masala

6 Method / Steps

Step 1

Heat 1 tbsp oil in a large flameproof casserole dish over medium-high heat. Add the beef and cook, in 2 batches, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate.

Step 2

Reduce heat to medium. Heat the remaining oil pan. Add the onion and cook, stirring occasionally, for 4 minutes or until lightly browned. Add garlic and ginger, and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste and cook, stirring, for 30 seconds or until combined.

Step 3

Gradually add the stock, stirring and scraping to dislodge any bits that have cooked onto the base, until combined. Add apple and beef and stir until combined. Bring to a simmer. Reduce heat to low then cover and cook, stirring occasionally, for 1 hour. Add potato and carrot. Cook, covered, for a further 1 hour or until beef is very tender.

Step 4

Meanwhile, to make the curry roux, melt the butter in a small frying pan over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Add curry powder and garam masala and cook, stirring, for 1 minute or until aromatic.

Step 5

Add roux to beef mixture, 1 teaspoonful at a time, stirring well after each addition until combined. Cook, stirring, over low heat for 5 minutes or until liquid has thickened. Stir in soy sauce.

Step 6

Serve curry with steamed rice, sprinkled with green shallots, if using.

source – cooking365.co.za

Food and Drink

Easy egg-fried rice

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egg-fried rice

I often get asked to list my top tips for stir-frying. Really, it’s about understanding heat or what we Cantonese like to call “wok hei” (woks’ air), and how to manoeuvre the heat around the wok in a certain way and at the right time.

If you can control your heat through flicking and tossing your wok or folding and turning your ingredients at the best time, you will soon be able to sear the outer edges of your food on an incredibly high heat, without burning it, and impart a slight smokiness into your stir-fries. Making a fried rice is the perfect example of this and I liken it to learning how to make an omelette as the first task you should learn in a classic French kitchen.

Ingredients
For the rice
2 free-range eggs, beaten
dash sesame oil
pinch salt
handful lettuce or cabbage, thinly sliced
1 carrot, peeled and finely chopped
handful green beans, sugar-snap peas or mangetout, finely chopped
50g/1¾oz frozen petit pois, thawed
150g/5½oz cooked jasmine rice, cooled in the fridge, grains separated
2 spring onions, thinly sliced, plus extra to serve
2½ tbsp vegetable oil
1–2 tsp Chiu Chow chilli oil
For the sauce
1–2 tbsp light soy sauce
1 tsp sesame oil
Recipe tips
Method
Combine the beaten eggs, sesame oil and salt in a small bowl. Set aside.

To make the sauce, mix the light soy sauce and sesame oil in a small bowl and set aside.

Put the lettuce or cabbage in a bowl of ice cold water. This will help to crisp up the leaves and provide a crunch to the finished dish.

Make sure you have all your ingredients prepared and ready. You can set them all up clockwise on a large plate in this order – eggs, carrot, beans, petit pois, rice, sauce and spring onions. This makes it easy to remember what order to add things to the work. Heat 2 tablespoons of the vegetable oil in a wok over a high heat. Once smoking hot, pour the eggs into the wok and allow them to bubble up. Turn the heat down to medium-high, then gradually fold the egg into the hot oil to form a ‘rippled omelette’.

Push the egg to one side of the wok. Add the remaining ½ tablespoon of vegetable oil and, once smoking hot, add the carrot, followed by the rest of the vegetables, stirring and leaving 30 seconds in between each addition. Add the rice, turn the heat back up to high and mix well, trying to separate the grains with a spatula or ladle to remove any large clumps. Add the sauce and stir-fry for a further 2–3 minutes until all the sauce has absorbed into the rice. Stir the egg through the rice and veg.

Pile the rice high in a bowl or keep warm in the wok, scattered with the remaining spring onion. Shake the excess water off the lettuce or cabbage, clump it in the palm of your hand and arrange it on the top of the rice. Drizzle over the Chiu Chow chilli oil and serve.

Source: BBC

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Food and Drink

How to make Banana milkshake

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Banana milkshake

A deliciously indulgent banana milkshake, topped with a swirl of vanilla-flavoured whipped cream and grated chocolate. For a healthier version, try using 3 frozen bananas and omit the ice cream when making the milkshake, and skip the topping.

For this recipe you will need a blender and, for the whipped cream topping, a piping bag fitted with a large star nozzle.
Ingredients
For the milkshake
2 large ripe bananas
75g/2⅔oz vanilla ice cream
½ tsp ground cinnamon, plus extra to serve
300ml/10fl oz milk
For the topping
75ml/2½fl oz double cream
1 tsp vanilla bean paste
2 tsp maple syrup
1 square dark chocolate, finely grated
Recipe tipsHow-to-videos
Method
Peel and slice the bananas, then place in a freezer box or bag and freeze for 1 hour until nearly frozen.

Meanwhile, prepare the topping. Whisk the cream together with the vanilla paste and maple syrup until it holds firm peaks. Scoop into a piping bag fitted with a large star nozzle and chill until ready to use.

To make the milkshake, tip the frozen banana slices into a blender, then add the ice cream, cinnamon and milk and blend on high speed until smooth. Alternatively, you can combine the ingredients using a hand-held stick blender in a bowl.

Divide the milkshake between two tall glasses and pipe a swirl of the whipped cream topping onto each one. Scatter with cinnamon and grated dark chocolate, if liked, and serve.

Source: BBC

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Food and Drink

Braised lamb with sweet potatoes and haricot beans

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Braised lamb

This family lamb stew is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, add another tin of drained beans to make it go further!

Ingredients
2 tbsp sunflower oil
1kg/2lb 4oz lamb neck fillet, diced
2 large onions, sliced
4 celery sticks, sliced
1 garlic clove, crushed
1 tbsp ground cumin
1 tbsp medium curry powder
450ml/16fl oz lamb or beef stock
400g tin chopped tomatoes
1 tbsp sun-dried tomato purée or paste
2 tbsp mango chutney
400g tin haricot beans, drained and rinsed
2 sweet potatoes, peeled and sliced into 2cm/¾in cubes
salt and freshly ground black pepper
Recipe tips

Method
Heat 1 tablespoon of the oil in a deep, ovenproof frying pan or flameproof casserole dish. Fry the lamb over a high heat until browned all over (you may need to do this in batches). Using a slotted spoon, transfer to a plate and set aside. Preheat the oven to 160C/140C Fan/Gas 3.

Add the remaining oil to the pan, then add the onions, celery and garlic and fry for a few minutes. Add the spices and fry for 30 seconds, stirring.

Stir in the stock, tomatoes, tomato purée and mango chutney and bring to the boil, stirring. Add the lamb, season with salt and pepper, stir for a few minutes, then cover and transfer to the oven for about 1 hour.

Add the beans and sweet potatoes, bring back to the boil, then cover and return to the oven for another 45 minutes, or until the lamb is tender and the potatoes are just cooked but still holding their shape.

Check the seasoning and serve piping hot.

Source: BBC

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