6557 BMIS_Curry_AW_v3

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					6557 BMIS_Curry_AW_v3   16/8/04   10:56 AM   Page 5

     to tantalise your tastebuds…
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     to tantalise your tastebuds…
     Nothing hits the spot quite like       and tropical dishes reinforce      blend of natural yogurt and
     a curry and we Brits have well         ‘the curry’ as a firm favourite    fresh mint. For something a
     and truly taken this flavoursome       with Brits at home and abroad.     little more spicy try Caribbean
     dish to our hearts.                    So let your imaginations           Pork, a creole concoction of
     To help you embark upon an             wander to the orient with          fruit juices, spices and sweet
     extravaganza of the senses             Thai Beef Mussaman – a hot         chilli sauce that will have your
     British Meat has devised three         combination of red chillies,       tongue tingling.
     trouble-free curry dishes              Thai curry paste, crunchy          Indulge the nations taste buds
     inspired by the spices and             peanut butter and creamy           and bring to life the aromas
     flavours of The Far East and           coconut milk, it’s not for the     and flavours of India, Thailand
     Caribbean. Whether you like            fainthearted. Or for those who     and the Caribbean with these
     to be blown away by your               prefer something a little milder   colourful and tasty recipes.
     curry, or prefer a more mild           why not try Tandoori Lamb
     eating experience, these exotic        Cutlets served with a soothing

     For more delicious recipes visit:
     or to request further British Meat recipe booklets,
     free of charge, simply call 01908 232 522.
     Photography by Steve Lee.
     Home Economist – Clare Greenstreet.
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6557 BMIS_Curry_AW_v3                       16/8/04            10:56 AM             Page 2

     Caribbean Pork
     Take…                                                                           Make…
     Lean pork cubes (leg,                                                           Place 454g (1lb) lean pork cubes, 30ml
     shoulder, loin or fillet)                                                       (2tbsp) white wine vinegar, 30ml (2tbsp)
     White wine vinegar                                                              soy sauce, 2.5ml ( 1/2tsp) ground ginger,
     Soy sauce                                                                       2.5ml (1/2tsp) ground allspice, 2 cloves
     Ground ginger                                                                   garlic, crushed, 300ml (1/2pt) mango and
     Ground allspice                                                                 apple fruit juice, 15ml (1tbsp) sweet chilli
     Garlic                                                                          sauce, 1 red chilli, deseeded and finely
     Mango and apple                                                                 chopped, and 1 onion, finely chopped into
     fruit juice (or similar)                                                        a large ovenproof casserole dish.
     Sweet chilli sauce                                                              Place in a preheated oven for 1 hour. After
     Red chilli                                                                      1 hour remove the lid and cook for a further
     Onion                                                                           30 minutes to thicken the sauce slightly.
                                                                                     Serve with sweet potato mash and a Creole
                                                                                     coleslaw (made from white cabbage, red onion
                                                                                     and paw paw fruit or mango).

                                                                                                            Feeds 3-4
                                                                                                            Time to cook
                                                                                                            Approximately 11/2 hours
                                                                                                            Oven Temperature
                                                                                                            Gas mark 4-5, 180oC, 350oF


     * This   is only a guide as each curry can be made hotter or milder by the amount of chillies added.
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     Tandoori Lamb Cutlets
     Lean lamb cutlets
     Tandoori paste
     Lemon juice
     Low fat natural yogurt
     Fresh mint

     In a bowl mix together 30ml (2tbsp) tandoori
     or tikka curry paste, 1/2 lemon, juice, 150g
     pot natural yogurt, 15ml (1tbsp) fresh mint,
     chopped. Add 4-6 lean lamb cutlets, mix
     thoroughly, cover and refrigerate. Marinate for
     approximately 30 minutes to 4 hours. Remove
     cutlets and place on a grill pan. Cook under a
     preheated grill for approximately 15 minutes
     turning occasionally.
     Serve with vegetable rice, mini naan breads and
     Indian style chutneys.                                     Feeds 4-6
                                                                Time to cook
                                                                Approximately 15-20 minutes,
                                                                plus marinating time

6557 BMIS_Curry_AW_v3       16/8/04      10:56 AM     Page 4

     Thai Beef Mussaman
     Take…                                            (1tbsp) brown sugar, 15ml (1tbsp) tamarind
     Lean beef braising       Coconut milk            paste, 2 medium potatoes, peeled and cut into
     steak                    Pineapple juice         large chunks, 400ml can (approx) coconut
     Oil                      Peanut butter           milk and 250ml (1/2pt) pineapple juice.
     Onion                    Aubergine               Cover and cook in a preheated oven for 11/2
     Red chilli               Fresh coriander         hours. Remove from oven and add 30ml
     Red Thai paste                                   (2tbsp) peanut butter and 1 small aubergine,
     Brown sugar                                      cut into wedges. Cover and return to the oven
     Tamarind paste                                   and cook for 30 minutes or until meat is tender.
     Potatoes                                         Sprinkle with coriander and sliced chillies.

     Make…                                            Eat≥…
     Heat 15ml (1tbsp) oil in a large saucepan.       Serve with sticky coconut rice (cook basmati
     Add 450g (1lb) lean beef braising steak,         rice in water and coconut milk, makes the
     cut into cubes, 1 onion, sliced, 1 red chilli,   rice a bit sticky with a coconut flavour.)
     deseeded, sliced, cook until meat has browned.
     Add 30ml (2tbsp) red Thai curry paste, 15ml

                                                                      Feeds 3-4
                                                                      Time to cook
                                                                      Approximately 2 hours
                                                                      Oven Temperature
                                                                      Gas mark 4-5, 180oC, 350oF


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