Week 21: Beef Curry

The Recipe
2 tbsp flour
1 tbsp curry powder
1 tsp cumin
1 tsp tumeric
1 tsp ginger
1 tsp salt
600g stewing beef, cubed
oil for cooking
1 onion, chopped
2 cloves garlic
1 bell pepper, sliced
1.5dl beef stock
1 can (400g) tomatoes
2 tbsp mango chutney
a dash of tabasco
1 tbsp lemon juice
50g cashew nuts

Mix together flour, curry, cumin, tumeric, ginger and salt in a bag. Add beef cubes and toss until the cubes are coated evenly.

Heat the oil in a pan, add onion and garlic and cook until just getting soft. Add beef and brown on all sides. Transfer to a slow-cooker.

Pour beef stock on pan to deglaze and add any remaining flour mixture that might be left in the bag. Bring to a boil and leave to simmer for a few minutes.

Add everything except the cashew nuts to the slow-cooker and cook on LOW for 7-9 hours. Add cashew nuts and cook for another hour.

Serve with rice and mango chutney.

The Verdict
Tasted alright, but it was strangely bland! I'd been worried it would be too spicy, but very far from it. I could easily have used hot mango chutney instead of sweet. I did like it though, but think I might try it with chicken another time.

Week 20: Jalapeno Chicken

The Recipe
1 jalapeño, diced (I couldn't find any fresh, so used 12 slices of pickled jalapeño instead)
100g cream cheese
1 cup shredded cheddar cheese
3 chicken breasts
salt and pepper
~1 cup flour
1 egg, beaten
~1 cup bread crumbs
1 cup oil for frying
Toothpicks for keeping the chicken folded

Preheat the oven to 180C.

Mix cream cheese, jalapeño and cheddar cheese in a bowl. Prepare three plates - one with beaten egg, one with flour and one with bread crumbs.

Place the chicken breasts between two sheets of gladwrap/vitawrap and pound them flat. Spread 1/3 of the cheese mixture on each breast and fold them in half over the cheese, using toothpicks to keep them closed. Dip each stuffed chicken in first flour, then egg, then bread crumbs, making sure to coat them evenly in all three things.

Heat the oil in a large pan until piping hot. I like to test by putting two kernels of popcorn into the oil - once one has popped, the oil is good to go! (plus also I get popcorn!). Lower the chicken slowly into the oil to seal the meat before letting it rest on the bottom of the pan - that'll help it not stick. Fry the chicken for a few minutes on each side until golden brown.

Transfer to an ovenproof dish and bake for 20 minutes or until done.

Serve with baked potatoes and veggies.

The Verdict
I really, really liked this!! As mentioned, I couldn't find fresh jalapeño, but 12'ish slices of pickled (or whatever you call the ones that come in a jar) seemed to work well heat-wise. I could have used a bit more, but not too much. It was really, really good, and definitely something I'll make again. Yum!

Week 19: Honey-Mustard Pork Chops

The Recipe
4-5 pork chops (500-600g total)
3 heaped tbsp honey
3 tbsp mustard
2 tbsp apple cider vinegar
1 tsp soy sauce
2 cloves garlic, chopped
Salt and pepper

In a zip-lock bag or similar, mix together honey, mustard, vinegar, soy sauce, garlic, salt and pepper. Add pork chops and shake to coat the pork chops. Leave to marinate for at least 1 hour - I left it overnight, turning the bag half-way through.

Take out the pork chops and cook in a pan over medium high heat until done - about 3-5 minutes per side.
Meanwhile, pour the marinade into a small pot and bring to a boil. Let it simmer for a few minutes until it's a tad thicker.

Serve with roasted potatoes and veggies - cooking the veggies in the same pan as the pork chops to soak up the last of the marinade.

The Verdict
Really good! The marinade left the meat nice and moist, and worked really well as a sauce as well. I used bell pepper, carrots and tomatoes for the veggies, but you could really use anything. This served 3 people with no left-overs.