Cooking the Curry

Curry on a bed of rice

 
 
 
 
 
 
 
 
Beer Night Curry
1.5kg casserole Beef ( cut in to bite size cubes)
1 onion sliced.
2-3 cloves of Garlic (crushed).
4-6 Potatoes(cubed).
1 tablespoon of Curry powder.
1 teaspoon of Garam Marsala.
1 teaspoon of  Tumeric.
1 teaspoon of Paprika.
2 teapoons of Ginger.
8-10 Curry Leaves.
1 teaspoon of dried Chilli flakes.
Fry beef cubes in olive oil for 5-10 minutes til browned .
 add spices and fry to release flavours. Add water to cove r and
simmer for 2 hours. Add potatoes to curry and cook for  an additional
hour keeping check of liquid levels. Season to taste and serve with steamed rice.
 
 
Leave A Comment, November 3rd, 2011 , Food, Meals

Beer Kit: ESB Bitter
Sugars: Liquid malt 3kg
Yeast: Safale S-04
Temperature: Initial 20°C then 18°C
Starting Gravity: 1040
Final Gravity: TBA
Volume: 23 litres
Capped: K5

Date brewed:27/10/2011

Leave A Comment, October 27th, 2011 , Brews

What do you get when you mix a mountain of meat, a collection of condiments and you wrap it all in two giant tortilla.

 

Burritos

1.5 Kg Chicken thighs sliced .

1 Large onion (sliced )

2 cloves of garlic (crushed ).

2-3 teasppons of Cumin.

2-3 teaspoons of Paprika .

2 teaspoons of  Chilli flakes.

2 Teaspoons of Onion powder.

1/2 tin crushed tomato.

Sirachi Hot sauce to taste.

1 can drained  kidney beans( mashed).

Fry chicken in pan with olive oil ,then add spices  and additional ingredients .

Reduce heat and simmer for 15-20 minutes till tender.

Add mashed bean mix and simmr for an additional 15 minutes, adjust seasoning.

Add preferred ingreidents  to Burrito

Leave A Comment, October 21st, 2011 , Food, Meals

Beer Kit:ESB Bock
Sugars: 3KG liquid Malt
Yeast: SAF 040
Temperature: Initial 20°C then 18°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 15 litres
Capped: K4
Date Brewed :20/10/2011

Leave A Comment, October 20th, 2011 , Brews

The good stuff

  • 3 kg leg of Pork
  • 5 Cloves of Garlic ( crushed)
  • 1 brown Onion (grated)
  • 2 teaspoons of  ground Coriander
  • 4 teapoons of Chilli Flakes
  • 2-3 inch piece of Ginger( grated)
  • 2 teaspoons of ground Cumin
  • 3 teaspoons of smoked Paprika
  • juice of 3-4 limes
  • Salt to taste
  • 2-3 Tablespoons of Sirachi Hot sauce (optional)

How it’s made.

Butterfly pork and score the skin.

Mix all other ingredients to create a paste rub into the pork on both sides.

Roast skin side up in a  BBQ with the lid closed (not on direct heat) .

Cook on high heat till skin is crisp and well crackled,reduce heat and cook on low for

3-4 hours.

serve with Pineapple Salsa.

Pineapple salsa.

  • 1 tin of crushed Pineapple in juice
  • 1 inch piece of Ginger( grated)
  • 1/2 cup of sugar
  • 1/2 cup of Water

Cook on medium heat till the Salsa is thick and glossy.

Leave A Comment, October 13th, 2011 , Food, Meals

Beer Kit:ESB Nut Brown Ale
Sugars: 3KG liquid Malt
Yeast: SAF 040
Temperature: Initial 20°C then 18°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 23 litres
Capped: K3
Date Brewed :13/10/2011

 

 

Leave A Comment, October 13th, 2011 , Brews

The Reuben

 

Leave A Comment, October 6th, 2011 , Food, Meals

Beer Kit: ESB Bitter
Sugars: Liquid malt 3kg
Yeast: Safale S-04
Temperature: Initial 20°C then 18°C
Starting Gravity: 1040
Final Gravity: 1010
Volume: 23 litres
Capped: K2

Date brewed:06/10/2011

Leave A Comment, October 6th, 2011 , Bitter
  • 2 kg Beef  Topside
  • 1 Bottle of red wine
  • 1 Cup of White Wine Vinegar
  • 10-15 Whole peppercorns
  • 4-5 Bay leaves

Marinate Beef in red wine, vinegar, peppercorns and bay leaves for 4-5 days turning daily. Roast in a clay baking dish (Rommertopf ) at 170°C for 3-4 hours. Serve with potatoes and sauerkraut.

Cooked

Cutting up

Dishing up

Delish

Leave A Comment, October 4th, 2011 , Meals

Beer Kit: Euro Lager
Sugars: Brew enhancer #2 and 250grams Golden Syrup
Yeast: Coopers Kit
35 g Cascade hops brewed to tea
Temperature: Initial 20°C then 18°C
Starting Gravity: 1050
Final Gravity: 1010
Volume: 23 litres
Capped: K1

Date brewed:29/09/2011

Leave A Comment, September 29th, 2011 , Lager

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