Thai Beef and Peanut Curry

This tasty curry is chock full of flavour but is a real doddle to prepare. The beef comes out tender and delicious, and the addition of some crunchy peanuts towards the end of cooking adds a saltiness and different texture to the dish. Serve over jasmine rice.

Ingredients List:
2 potatoes
1 onion
600g beef stewing steak
1 tin coconut milk
3 cloves of garlic
400g tin coconut milk
4 tbsp. smooth peanut butter
3 tbsp. curry powder
3 tbsp. Thai fish sauce
3 tbsp. brown sugar
300ml beef stock
75g peanuts
50g butter

Directions:
Coarsely chop the onion and chop the potatoes into large chunks. Place into slow cooker.

Mince the garlic cloves. Cut the steak into chunks.

Melt the butter in a large saucepan and cook the beef and garlic together until browned on all sides. Add the beef and garlic to the slow cooker, leaving the cooking juices behind.

Return the pan to a medium heat. Stir the peanut butter, curry powder and coconut milk into the pan and cook until melted together. Add to the slow cooker.

Turn the slow cooker onto low and stir in the fish sauce, brown sugar and beef stock.

Cook on low for four to six hours, adding the peanuts half an hour before the end of cooking.

Source: Beef Recipe.

Published in: on September 20, 2011 at 9:37 am  Leave a Comment  
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Spanish Lentils

Try cooking lentils in a Spanish style rather than the usual Asian style by frying them in chorizo, garlic and shallots before simmering them in red wine. The dish is then freshened up with some herbs, making it perfect for serving with something meaty, such as pork sausage or chicken thighs.

Ingredients:
250g dried Puy lentils
1 410g tin chickpeas
150ml red wine
100g chorizo
6 shallots
2 garlic cloves
1 red pepper
Handful chopped fresh coriander
Handful chopped fresh parsley
2 tbsp. extra virgin olive oil
1 litre vegetable stock
1 tsp. smoked paprika
Salt and pepper

Directions:
1. Finely chop the shallots, chop and deseed the pepper and mince the garlic cloves. Slice the chorizo.

2. Bring the stock to a simmer and then add the lentils and simmer for twenty minutes.

3. Meanwhile, heat half of the oil to a frying pan and fry the chorizo for five minutes. Once it has released some of its oil, add the shallots, garlic and pepper and fry for another 6-8 minutes until the pepper and shallots begin to soften.

4. Add the paprika and fry for one minute, then add the cooked drained lentils. Drain the chickpeas and add these, and then stir in the rest of the olive oil.

5. Add the wine and simmer until it has almost all evaporated. Once it is at this stage, season the dish well with salt and pepper and then stir in the freshly chopped herbs.

Source: Lentil Recipes.

Published in: on September 16, 2011 at 10:49 am  Comments (3)  
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