Category Archives: Non vegetarian

Slow Cooked Lamb Shanks (with Srilankan Curry Powder)

There is only one thing I enjoy about winter; and that’s food!

Nothing else gets me excited about 6-8 months of burying myself in a hundred layers.

So every year as late autumn sets in, my meal plan becomes all about hot, nourishing soups, slow cooked meat and vegetarian stews, rich curries and of course the saucy pastas. There’s something so comforting and gratifying that moreish, rich flavours can do to your soul.

And one such dish on repeat is this Slow Cooked Lamb Shanks, taken a notch up in flavour with the rustic and flavourful Srilankan roasted curry powder.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

A slow cooked stew is one of the easiest dishes to make. There aren’t many ingredients or steps to follow but you need time on your side. If you have a slow cooker, then time to get it out. Since I don’t have one, I use the traditional stove top method itself.

Ask your butcher to give you tender lamb shanks and get it trimmed at the bone end; easier to fit into standard size pots and also much better  in terms of appearance.

The Srilankan curry powder is what makes this stew so insanely delicious. An extremely versatile spice blend with so much intensity, it instantly adds the something ‘extra’ that makes a dish high on the flavour quotient. Once you start using this spice blend, you might not really miss the Indian garam masala.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

This stew can be made using any cut of meat (best with meat on bones though) , not necessarily lamb shanks. But cooking times will need to be adjusted accordingly.

So let’s get cooking these delicious Lamb Shanks with Srilankan curry powder. And if you make it, do tag me #thespiceadventuress in your photographs so that I can see it too.

Ingredients:

  1. 4 lamb shanks (bone shaft end trimmed)
  2. 2 medium red onion; chopped
  3. 4 medium garlic cloves
  4. 2 celery sticks; sliced
  5. 1 large carrot; chopped
  6. 2 large ripe tomato; chopped
  7. 1-2 tbsp tomato paste
  8. 2 dried bay leaf
  9. Olive oil (enough for searing the meat)
  10. 1 ½ tbsp Srilankan curry powder (recipe given below)
  11. Salt, to season
  12. Freshly milled black pepper; to season
  13. 1 litre beef/chicken stock

Method:

  1. In a large, deep bottom vessel, heat enough oil to sear the lamb shanks in batches. Sear 1-2 shanks at a time, remove and keep aside.
  2. In the same oil, add the bay leaf, garlic and onions; sauté till the onions are softened (not browned).
  3. Then add the celery and carrot; sauté for another minute.
  4. Next add the tomatoes and continue to sauté for another minute.
  5. Add the tomato paste, roasted curry powder and mix well to combine. Next add stock; mix and bring to boil.
  6. Add the lamb shanks; season with salt and pepper. Mix and then cook covered on the lowest heat till the shanks are juicy and tender (fall of the bone consistency). Check in between and stir through if necessary.
  7. Serve warm with crusty bread and salad on the side.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

Srilankan roasted curry powder:

  1. 3 sprigs curry leaves
  2. 1 tbsp cumin seeds
  3. ½ tbsp fennel seeds
  4. 2 tbsp coriander seeds
  5. 10 dried chillies
  6. ½ tbsp black peppercorns
  7. 5 cloves
  8. 5 green cardamom
  9. 1 stick Ceylon cinnamon (not cassia)
  10. 2 dry bay leaf

Method:

Note – Roasting the spices has to be done in steps as some of the spices need to be roasted longer than the others. Some versions of this blend also use fenugreek, mustard and pandan leaves.

Add the coriander seeds to a pan and allow to roast on low heat for about a minute and then add the peppercorns, cloves, cardamom, bay leaf and cinnamon. Roast for another 15 seconds and then add the curry leaves. Mix regularly and keep the heat low to avoid burning the spices. Continue to roast for another 30 seconds and then add the chillies. Allow to roast for a minute and finally add the fennel and cumin seeds. Roast for another 15-30 seconds and remove from heat. Allow to cool completely and then grind to a fine powder. Store in an airtight container.

Slow Cooked Lamb Shanks (with Srilankan Curry Powder) - thespiceadventuress.com

 

 

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Kerala style Mutton Pepper Masala

#UglyDelicious

No, I am not talking about the Netflix show that has become so popular; instead about today’s dish – a Keralan style robust, peppery mutton or goat masala.

And if you are wondering why the hashtag, it’s because I find it such a harrowing experience shooting dishes like these that don’t look very pretty or appealing but is just damn delicious that I still want to share it with all of you.

I always struggle when it comes to taking photographs of Indian dishes, especially curries. Most of them are of a certain colour tone and to make it look interesting and appealing, there is a constant effort needed to style it well or add the right garnishes to make the dish pop.

I am sure the more skilled photographers would not feel this way, but I am still grappling with the technique that clicking pictures of this Mutton Pepper Masala was quite a challenging one. After various styling efforts on a day that my creativity was not at its best, I settled for these shots. Not my best but you know what…the flavours of this mutton dish make up for the not so delectable photographs.

Kerala style Mutton Pepper Masala - thespiceadventuress.com

As mentioned in the title, this is a Kerala style mutton preparation. You are likely to find a lot of variations of this dish. This particular recipe is one I learnt from my mother, but adapted slightly to suit our taste buds.

The predominant flavour is that of the black peppercorns; you can adjust the quantity to suit your preferences but there must be enough used to get that pepper hit. Mutton or goat is best for this dish but a good cut of lamb with some fat running through it would also be equally delicious.

I feasted a lot on this dish after I gave birth to my son; the red meat helps with boosting protein and iron quantities which is need post pregnancy. And black pepper is believed to be a great cooling agent and also has many other medicinal properties.

Best paired with parottas (Kerala style layered flat breads) but goes equally well with rice and dal.

Ingredients:

  1. 500gms mutton (boneless); cut into small pieces (you can use meat with bones too)
  2. 1 ½ tbsp whole black peppercorns
  3. 1 green chilli
  4. 5 garlic cloves; grated
  5. 1 inch ginger; grated
  6. 2 large red onion; finely sliced
  7. 1 medium ripe tomato; finely sliced
  8. ½ tsp turmeric powder
  9. 2 ½ tsp coriander powder
  10. ½ tsp fennel powder
  11. ½ tsp garam masala
  12. 2 tbsp coriander leaves; finely chopped
  13. 3 sprigs curry leaves
  14. Salt, to season
  15. 4-5 tbsp coconut oil

Method:

  1. Grind the black peppercorns, garlic, ginger and green chilli into a fine paste with a little bit of water. Add this to the washed mutton pieces; season with salt and add one sprig of curry leaves. Mix the masala well into the mutton and keep aside for at least 1 hour (longer if time allows).
  2. Heat oil in a large deep bottom pan and add the sliced onions. Sauté till the onion are caramelized to a light brown colour.
  3. Next add the tomatoes and continue to sauté till the tomatoes are completely broken down and mushy.
  4. Then add all the spice powders and mix well to combine. Sauté till the whole mixture comes together and oil starts appearing at the sides. A few drops of water can be added if the mixture feels too dry.
  5. Add the marinated mutton to this along with one sprig of curry leaves; mix well to combine. Add 2 cups water (taste and season with salt if necessary) and cook till the mutton is almost done. (You can also use a pressure cooker for cooking the mutton but add less water).
  6. When the mutton is almost done, increase heat and reduce the excess gravy if any to get a thick masala like consistency. But if you prefer the gravy, remove from heat and garnish with the remaining curry leaves.

Kerala style Mutton Pepper Masala - thespiceadventuress.com

 

 

 

Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli)

Hot Cross Buns are everywhere!

I mean, it’s practically impossible to walk into any supermarket, bakery or fresh food store without catching a glimpse of beautifully arranged packets of these, right at the counter. And to think, ‘hot cross buns’ was only a childhood nursery rhyme for me till five years ago.

Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli) - thespiceadventuress.com

That’s true. I have never seen or eaten a hot cross bun in my life till I moved to Australia. And I clearly didn’t like it the first time I ever tasted it. It was too sweet for me and I didn’t really enjoy the idea of intensely sweet bread with hints of spice.

Fortunately, the dislike didn’t last too long as I discovered better tasting hot cross buns. But still, it was not my favourite and not something I bought to celebrate Easter.

But this year, I was challenged with the task of creating a hot cross bun recipe for another website. I wanted to do something interesting and if possible savoury since there were so many baked/dessert recipes using hot cross buns that were all over the internet.

Quite a bit of research later, I decided to take inspiration from NoshOn.It and came up with these utterly delicious Hot Cross Bun Sliders!

Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli) - thespiceadventuress.com

In the process of creating this recipe, I must say that I fell in love with the brioche style hot cross buns from Woolworths. So much lighter in texture than the regular buns, these were not excessively sweet, more buttery which made it absolutely delicious when toasted.

So getting on to the recipe today, I was looking for a recipe that is an answer to the hot cross bun leftover situation that will happen in many households around the world. And these sliders are just perfect for that. Savoury, so that you have a respite from all the sweet treats and also works great as a brunch or Easter morning breakfast.

Using sausage meat to create the burger like patty is a brilliant idea because it is often so flavourful especially if you buy the varieties which have herbs and spices in them. I picked up some Angus beef sausages which were absolutely perfect. All that you need to do is remove the skin, roll and shape the stuffing into patties.

You can use just toasted hot cross buns for making these sliders or make it extra indulgent by going the French toast route. Dip the buns in French toast batter (minus the sugar and spice) and toast to perfection. Believe me, this step changes the game altogether….you will know how delicious only if you make it guys.

Add a fried or poached egg and a drizzle of garlic aioli to finish this absolutely divine rendition of Hot Cross Bun Sliders. Happy Easter folks!

Hot Cross Bun Sliders (with Sausage, Fried Egg and Garlic Aioli) - thespiceadventuress.com

Recipe developed, styled and shot for Stuff Mums Like, so head over to the website for the full recipe.

 

Lamb Cigar Rolls

“I have a son, who is my heart.
A wonderful young boy, daring and loving
Strong and kind.”

-Maya Angelou

Today our little munchkin turns 9.  And our hearts are filled with so much joy and happiness…..

Adi is a happy child, a genuine kind soul who finds happiness in humor, music and bear hugs. And as much as we would like to take credit for his upbringing, the truth is that it is not us. His kindness and generosity comes from within him and we are really blessed to have him in our lives.

And just as every other parent, we wish him good health and a joyful heart always.

All of us call Adi the ‘gourmet’ boy. His love for oysters is legendary; yes he can down a dozen of the raw ones which always get us attention at any restaurant we go to. But he is equally at home with traditional South Indian food especially dosas and this tomato egg chutney which is the ultimate combo for him. In fact that’s exactly what I will be making for his birthday dinner!

Lately he has also taken fancy to homemade snacks, especially the savoury ones. These days, he comes home ravenous from school. The growth spurts are real and that means I am always hunting for interesting recipes for quick after school snacks, especially ones that can be made in bulk and frozen to alternate through the week.

The Lamb Cigar Rolls fit the bill perfectly.

Lamb Cigar Rolls - thespiceadventuress.com

Frozen puff pastry sheets are a real blessing; and I always have some stocked in the freezer. Which means that I just need to make a filling for a quick, healthy and delicious snack. These lamb rolls were inspired by the paneer rolls I made last year for Adi’s birthday; it was hands down the best loved starter of the party.

The filling is really simple; lamb mince spiced with cumin, dried mint, paprika and turmeric with chopped onion, garlic and ginger through it. A few spices and aromatics can work wonders with lamb and the flavour of the meat really shines through. A handful of chopped raisins too for that intermittent sweet burst of flavour.

If you are fond of puff pastry snacks, then here’s another delicious one using kangaroo mince.

Lamb Cigar Rolls - thespiceadventuress.com

Ingredients:

(Makes 18-20 rolls)

  1. 5 Puff pastry sheets; each sheet cut into four
  2. 500gm lamb mince
  3. 1 small or ½ medium onion
  4. 3 medium garlic cloves
  5. ½ inch ginger
  6. 2 heaped tbsp coriander leaves; finely chopped
  7. ½ tsp cumin powder
  8. ¼ tsp turmeric powder
  9. ½ tsp dried mint
  10. 1 tsp paprika (or use Kashmiri chilli powder)
  11. Salt, to season
  12. A handful of chopped raisins (optional)
  13. Sesame seeds, for garnish
  14. Vegetable oil

Method:

  1. Defrost the puff pastry sheets before use.
  2. Heat 2-3 tbsp oil in a pan and brown the lamb mince in batches. Remove and keep aside.
  3. In the same pan, add the onion, garlic and ginger; sauté till the onions have softened.
  4. Next add the lamb mince back and season with the spices and salt. Mix well to combine and then add the raisins and coriander leaves. Mix well and remove from heat. Allow to cool completely.
  5. Pre heat the oven (fan forced) to 200°C
  6. Divide one pastry sheet into 4 equal squares.
  7. Place 1-2 tbsp of the prepared mince at one end of the square. Wet the edges of the sheet and roll tightly to form a cigar shaped roll. Repeat for all the other sheets.
  8. Place in a tray lined with baking paper. Spray the rolls lightly with oil and sprinkle the sesame seeds.
  9. Bake in the oven at 200°C for 30 minutes or till golden brown (time taken may vary depending on the type of oven so check intermittently).
  10. Serve warm with your choice of dipping sauce.

Note – If you want to freeze for later, prepare the rolls and freeze in an airtight container. Keeps upto 2 months.

Lamb Cigar Rolls - thespiceadventuress.com

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous)

‘Busy’ would be too small a word to describe the frenzied state of activity in my life these days.

As many of you would be aware, my parents are here visiting us for a few months. It’s the last couple of weeks so most days seem like an extended holiday. Lots of short trips coupled with shopping expeditions mean I hardly get time to sit down for a blog post though my folders are overflowing with tons of delicious recipes.

So without much talking, I am gonna jump straight to the recipe today – Tandoori Chicken Thighs served with Grilled Veggies and Couscous.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

One of my absolute favourite things to do at the moment is introduce my parents to cuisines from different parts of the world. They are in awe at the kind of food that’s available in Melbourne, the beautiful produce and ingredients from around the globe.

I came up with this dish just to showcase how a simple Indian marinade can be used in a slightly contemporary way but still appealing to their Indian tastebuds.

Tandoori needs no introduction at all; it is a global favourite and has staunchly become the face of Indian cuisine in most countries apart from the curry ofcourse.

Even though most of us might not have a traditional tandoor at home, it’s quite easy to prepare it on a barbecue grill, oven or even on a stove top grill depending on the kind of protein or vegetable that is being cooked.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

I always make the tandoori marinade from scratch. Not a big fan of store bought masalas and moreover, the marinade is super easy to make. Many versions call for the addition of gram flour but I use only yoghurt which I feel imparts more flavour without that doughy taste to the coating.

For this dish, I have used the tandoori marinade for both the chicken thighs as well as the vegetables. While I cooked the thighs on a barbecue grill, I used a regular stove top grill for the veggies. Couscous pairs beautifully with a dish like this; it’s light and fluffy texture is a perfect accompaniment to the chicken and veggies. And a drizzle of the tangy mint coriander chutney completes the dish perfectly.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

(Recipe for the mint coriander chutney can be found here.)

Recipe:

Tandoori marinade:

Ingredients:

  • 1 ½ cup thick curd
  • ¼ tsp turmeric powder
  • 2 tsp red chilli powder (adjust to heat preferences)
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¼ tsp garam masala
  • 1 tsp cumin/jeera powder
  • ¼ tsp black salt/kala namak
  • ½ tsp chaat masala
  • ¼ tsp dry ginger powder
  • Salt, to season
  • 2 garlic cloves; grated
  • 1 inch ginger; grated
  • 2 tbsp fresh coriander leaves; finely chopped

Method:

In a bowl, add all the ingredients and whisk well to get a smooth consistency.

For the chicken:

Ingredients:

  1. 5 chicken Maryland/thighs; score lengthwise
  2. 1 cup tandoori marinade
  3. Salt; to season
  4. Vegetable oil, for barbecue

Method:

  • In a bowl, add the required tandoori marinade to the chicken thighs. Season with salt (remember the marinade has salt) and rub the marinade well into the chicken. Keep refrigerated for at least 4 hours, preferably overnight.
  • Bring to room temperature before grilling.
  • Fire up the barbecue and grill the chicken pieces till done.

Grilled vegetables:

Ingredients:

  1. 1 red onion; cut into cubes
  2. 1 red bell pepper; cut into cubes
  3. 1 medium zucchini; cut into cubes
  4. 1 punnet baby corn
  5. 1 small broccoli; florets separated
  6. 1 small fennel bulb; cut into cubes
  7. ½ cup tandoori marinade
  8. Salt, to season
  9. Vegetable oil; for grilling

Method:

  • Place all the vegetables in a bowl, add the marinade and season with salt if necessary. Mix well and keep for at least 1-2 hours.
  • Heat a stove grill to high, brush with oil and grill the veggies in batches. Remember to grill on high to get the char but still keep the crunchy texture.

Couscous:

  1. 2 ½ cups couscous
  2. 2 ½ cups water
  3. Salt; to season

Method:

Add 2 ½ cups boiling water to 2 ½ cups couscous (1:1 ratio), season with salt, cover and keep aside. After 10 minutes, use a fork to lightly fluff up the couscous.

Note – Do check packet instructions as the ratio of water to couscous can sometimes vary.

For garnish:

  • Lemon wedges
  • ¼ cup coriander leaves; finely chopped

To assemble:

  • Place the couscous in the middle of a large platter and arrange the grilled veggies around it. Garnish with half of the coriander leaves
  • Place the chicken thighs on another platter, garnish with coriander leaves. Serve with lemon wedges and mint coriander chutney.

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

Tandoori Chicken Thighs (with Grilled Vegetables and Couscous) - thespiceadventuress.com

 

 

 

 

Duck Kurma (Supporting the Great Australian Curry Campaign)

Curry for change!

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Great Australian Curry – an annual fundraising campaign by Opportunity International Australia is back and this is my second year of pledging support for the cause.

(You can view details of the previous campaigns here and here.)

Opportunity International Australia works through a unique system of microfinance, community development, training, local presence, technology and rural outreach programmes in developing countries including India. And the ‘Great Australian Curry’ campaign is a great way by which food lovers like us can contribute in a meaningful manner towards poverty and diminishing its impact.

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This year’s campaign was officially launched last month with a spicy cook-off between Stephanie Rice (Triple Olympic gold medallist) and Courtney Ferdinands (Finalist, My Kitchen Rules) on one team and Michael Kasprowicz (former Australian Test Cricketer) and Valerie Ferdinands (Finalist, My Kitchen Rules) on the other team.

It’s a great cause and with curry being a favourite at most Australian homes, it’s so easy to organize a small fundraiser in your home or office. Invite a couple of your friends home for a dinner (plenty of delicious curry recipes on the blog to help you with the cooking) and organize a small fundraiser of your own. Or perhaps arrange a curry potluck in your office where you can pitch in with your colleagues to raise a target amount. Remember that even the smallest amount can go a long way in being a helping hand to those in need.

Robert Dunn, the Opportunity Chief Executive Officer, said that last year the campaign was able to raise $108,000 which was used to help out 1500 families start small businesses and provide a livelihood. ‘We hope to help even more families this year through the generosity of Australians.’

And if cooking is not your thing, you can still make a donation and show support.

For more information about the campaign; visit the fundraising website, Great Australian Curry.

There are also many exciting prizes up for grabs this year to encourage you to start a campaign.

“The first 20 people to set up a fundraiser on Opportunity’s website will receive Rick Stein’s mouth-watering cookbook, ‘India’. The book features a wealth of simple curry recipes that’ll come in handy for your Great Australian Curry events. The colourful cookbook features the best recipes from Rick Stein’s Indian odyssey in search of the perfect curry.

There is also a writing competition and the prize is a signed copy of renowned Sydney Quay chef Peter Gilmore’s cookbook ‘Organum’. Peter’s book delves into the four essential ingredients for the perfect dish “nature, texture, intensity and purity. Just tell us in 25 words or less why taking part in the Great Australian Curry is important to you. Details of this competition are on the Great Australian Curry website.

And while you can find lots of delicious curry inspiration on my blog, here’s another one to get you started…Chettinad style Duck Kurma.

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Today’s recipe comes from the Chettinad region in South India, which is famous for its cuisine especially curries.

Kurma is a type of curry preparation that was bought to India by the Mughals. While it has evolved much over the years, the kurma is essentially a rich creamy curry and can be both vegetarian and non vegetarian.

However in the Chettinad region, the kurma is prepared slightly different as the cream gets replaced by coconut which is blended with poppy seeds, cashewnuts and other spices to form a rich and flavourful curry. Personally, it’s this kurma preparation that’s my favourite as I am not too fond of cream based curries.

I have veered away from the usual proteins, opting for duck instead of chicken or lamb as it’s a delicious meat that pairs beautifully with the spices and coconut. And also because we get such high quality duck meat in Australia.

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Note – Use any meat of choice or replace with eggs or mixed vegetables/paneer/tofu for a vegetarian option.

Ingredients:

Wet spice paste:

  1. 2 tbsp vegetable oil
  2. 2 tsp fennel seeds
  3. 2 tsp cumin seeds
  4. 3 fresh green chillies; broken in half
  5. 2 tsp white poppy seeds
  6. 10 raw cashewnuts
  7. 7 garlic cloves; crushed
  8. 2 tbsp roasted Bengal gram (split)
  9. 1 ½ inch ginger; crushed
  10. 60gms fresh grated coconut

For the curry:

  1. Whole duck (approximately 1.1kg); cut into curry sized pieces
  2. 3-4 tbsp vegetable oil
  3. 2 inch cinnamon bark
  4. 4 green cardamom
  5. 1 large onion; finely chopped
  6. ½ tsp turmeric powder
  7. 2-3 sprigs curry leaves
  8. 2 large ripe tomatoes; pureed
  9. 2 tsp red chilli powder
  10. Salt, to season

Method:

To prepare the wet spice paste:

  1. Heat oil in a large pan and add the cumin, fennel seeds and green chillies. Then add the poppy seeds, cashews and garlic; sauté for a few seconds.
  2. Next add the Bengal gram, coconut and ginger. Mix well and sauté for a minute or two till the coconut turns a little toasty but not too brown.
  3. Remove from heat and allow to cool thoroughly. Blend with just enough water to get a wet paste.

To make the curry:

  1. Heat the remaining oil in a large wok/kadhai and add the cinnamon and cardamom followed by the onion. Sauté till the onions are softened and turn light brown.
  2. Next add the turmeric powder, chilli powder and curry leaves; mix to combine.
  3. Add the tomato puree and season with salt. Cook on medium heat till the mixture comes together and you can notice oil appearing at the sides of the masala.
  4. Next add the wet spice pasta and mix well to combine. Sauté for about 5-6 minutes on low to medium heat stirring continuously.
  5. Add the duck pieces; mix well and cook for 1-2 minutes. Then add 1-2 cups water (depending on how much gravy you prefer) and bring to boil. Turn down the heat and simmer gently till the duck pieces have cooked perfectly and the gravy has thickened. Taste and season with salt if necessary.
  6. Allow to sit for at least 30 minutes before serving.

This duck curry is delicious with hoppers, flatbreads, rice, pita breads etc… I paired it with steamed rice, flat breads, a green salad and my favourite tomato chutney.

Enjoy…but don’t forget to take part in the fundraising too. A little help from us can go a long way to help out another family in need.

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Duck Kurma (Supporting the Great Australian Curry Campaign) - thespiceadventuress.com

Disclaimer – This post was bought to you in association with Opportunity International but all the opinions and musings are mine.

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus)

Father’s Day came early for us this year!

Though we are not big on celebrating days like this, my job as a food blogger means that often I end up creating a special dish or menu either for the blog or for other websites. So when ‘Stuff Mums Like’ got in touch with me for a Father’s Day recipe, I thought of coming up with a dish that I know Sam would love.

And nothing better to tickle his taste buds than a juicy steak with the works!

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) - the ultimate Father's Day recipe - thespiceadventuress.com

This recipe is pretty simple inspite of a long title. It’s delicious, very satisfying and extremely easy to prepare even for a novice cook. All you need is a wee bit of time, patience and loads of love.

Before getting onto this delicious steak recipe, a sneak peek into our Father’s Day gift this year.

When Jord watches reached out to me couple of weeks ago for a media campaign, I was both apprehensive and excited. Surely stepping out of my comfort zone here (but it’s time, literally and figuratively), also it seemed to be the perfect gift to celebrate the man in my life.

Jord specialises in hand crafted, all natural wooden watches. Featured here is ‘Ebony and Iron’ from the Hyde series, a classic and elegant dark wood strap with sapphire crystal glass. Sam has been using it everyday for about a month now, so that I could share an unbiased review with all of you. And he couldn’t be happier! (Though the sizing chart on the website is spot on, we had requested extra links so it was taken to a watch shop to size it perfectly. But that’s just us.)

Ebony and Iron, Hyde series, Jord Watches - the perfect Father's Day gift - thespiceadventuress.com

And the best part…you can now win a $100 gift card towards a Jord watch of your choice. Click here to participate in the contest; ends 08/27/2017 11:59pm. Everyone who participates but did not win will receive a consolation prize of $25 off gift code.

Giveaway open worldwide!

Now let’s get back to the steak.

I used Scotch fillets but you may use any cut; just make sure that the cooking times are adjusted accordingly.

Instead of the classic mash, I opted for the smashed potato salad which is so creamy and delicious but requires only half the effort and time. Hardly any butter, instead it’s buttermilk that lends creaminess to this salad along with a lot of punchy flavours from the red wine vinegar and mustard. And a generous sprinkle of herbs to complete….

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) - thespiceadventuress.com

As for the red wine jus, it’s the simplest sauce but one with loads of flavour and meatiness that perfectly complements the steak. I would strongly recommend the use of homemade stock if possible.

And when you have an indulgent dish like this, you need the perfect wine to match – The Barkly Durif 2010 Rutherglen from Campbell Wines . Rich, complex and deeply textured with the taste of intense fruits lingering on your palate, this is one of the best reds I have had in a long time. Great for cellaring too!

Barkly Durif 2010 Rutherglen from Campbell Wines - thespiceadventuress.com

So go on and check out the recipe for Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) on Stuff Mums Like and a Happy Father’s Day to all the father figures in your life. And if you make this dish, do tag me #thespiceadventuress so that I could see it too.

Ingredients:

(Serves 3)

  1. 3 x 200gm Scotch fillet
  2. Salt, to season
  3. Freshly milled black pepper; to season

Get the full recipe here...

Steak (with Smashed Potato Salad, Cherry Tomatoes, Red Wine Jus) - thespiceadventuress.com

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes)

What’s winter without slow cooked lamb shanks!

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes) - thespiceadventuress.com

We love lamb shanks and it is always one of our top picks when we dine out during the colder months. But this time, I decided to give it a go at home because all that you need for this delicious dish is time and patience.

The recipe is really simple and as I mentioned, these lamb shanks only need time to get tender, juicy and fall-off-the-bone. So slow cook it on your stovetop or braise in the oven, or perhaps put it all into your slowcooker just before heading out for work. And when you return, you will have the most delicious, indulgent lamb shanks that can be served with couscous and a simple green salad. Feeds a crowd!

And if you are a curry lover, you will be mighty pleased with the flavours of these slow cooked lamb shanks. The addition of garlic, chillies, paprika and tomatoes lend rich earthy undertones that make the dish an ultimate comfort.

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes) - thespiceadventuress.com

On the weather front, Melbourne is grappling with the change of seasons. Spring should be here soon but winter does not want to leave us yet. So while some days are warm and sunny, others are bone chilling freezing. So check out the forecast and get these lamb shanks on to enjoy it best before winter fades away….

And do tag me using #thespiceadventuress if you make these slow cooked lamb shanks; it’s always a joy when you share your photographs with me.

Ingredients:

  1. 4 lamb shanks
  2. Salt, to season
  3. Freshly milled black pepper; to season

This recipe was developed, styled and shot for Stuff Mums Like, so find the full recipe here. 

Slow cooked Lamb Shanks (with chilli, garlic and tomatoes) - thespiceadventuress.com

Pork Steaks with Madeira Reduction, Potato Mash and Roasted Carrots

Pork Steaks with Madeira Reduction, Potato Mash and Roasted Carrots - thespiceadventuress.com

My love affair with pork began only after moving to Australia.

Pork was an almost non-existent meat in my childhood, since I lived in the Middle East. And it only made an occasional appearance when I visited India during holidays. There is a myth that pork is not very popular in India but that’s so far from the truth. Agreed, it’s not the most preferred meat due to several cultural and religious reasons but there are communities where pork is revered and is considered a delicacy. And in Kerala, it’s extremely popular among several Christian communities.

When I moved back to India, pork became a more regular meat in our household because my mom absolutely loves it. But I really didn’t enjoy it at all and would just pick at it. I think it must have been the preparation and also the quality of the meat itself that put me off.

After moving to Australia, the fact that prompted me to buy pork is the disappointing ‘vindaloo’ that is served at most Indian restaurants. I was on a mission to learn how to make a good vindaloo (which I did) and pork ofcourse was the meat of choice.

Australian pork was a revelation. The quality of meat is absolutely amazing and I could not help but fall in love with it. I cook with pork a lot these days, not just in curries or stir fries but also a variety of ways and one of my absolute favourite is steak.

Australian pork - food photography - thespiceadventuress.com

I usually cook steaks based on intuition but for pork, I usually follow the 6-2-2 method. You cannot miss the Australian pork ads that run on TV with a catchy tag line like ‘get some pork on your fork’ and that’s where I first got to know about the 6-2-2 cooking method. Basically what it means is cook the steaks for 6 minutes on one side, then 2 minutes on the other and finally rest for another 2 minutes before serving. I have been using this guideline for a while now and it always delivers the best result.

The thickness of the steak is important while using this method. If you like the meat well done, then use 2cm steaks for this method but if you prefer that blush of pink (highly recommended), then get steaks slightly bigger than 2cm.

So here’s the final dish, pork steaks with a simple coriander fennel rub, creamy potato mash, roasted carrots and Madeira reduction. Now let’s get cooking….

Madeira - food photography - thespiceadventuress.com

Pork Steaks with Madeira Reduction, Potato Mash and Roasted Carrots

Recipe for Roasted carrots can be found here.

Ingredients:

For the pork:

  1. 4 pork steaks (approximately 2cm)
  2. 1 tsp coriander seeds
  3. 1 tsp fennel seeds
  4. ½ tsp black peppercorns
  5. Salt, to season
  6. 2-3 tbsp olive oil

For the Madeira reduction:

(adapted from Heston’s Fantastical Feasts)

  1. 85gms shallots; finely chopped
  2. 30gms leek (white and pale parts); sliced
  3. 2 medium garlic cloves; crushed
  4. 1 tsp coriander seeds
  5. 1 dried bay leaf
  6. 375ml Madeira

For the mashed potato:

  1. 500gms potatoes (I used russet but you can use any which lends a creamy texture)
  2. 2 large garlic clove
  3. 5 tbsp unsalted butter
  4. ½ cup milk
  5. 1 tsp dried oregano
  6. Salt, to season
  7. Black pepper, to season
  8. 1 tsp chives; finely chopped
  1. 1 tsp chives; finely chopped

Method:

For the pork:

  1. To prepare the rub, pound the coriander seeds, fennel seeds and black peppercorns using a mortar and pestle.
  2. Add to the pork steaks along with the olive oil and season well with salt. Rub thoroughly on both sides of the steak and keep aside for at least 15 minutes.
  3. Heat a pan to high (you may use a grill) and then reduce to medium high. Place the pork steaks and cook on one side for 6 minutes. Then turn over and cook for another 2 minutes. Remove from pan and rest for another 2 minutes (cover while resting). I do not add more oil to the pan as the steaks are oiled well but you may add if you wish to.

For the Madeira reduction:

Combine all the ingredients in a saucepan and cook on low heat for about 30-40 minutes or till the liquid has almost halved. Strain and keep aside.

For the mashed potato:

  1. Cook the potatoes in salted boiling water till soft.
  2. Add 2 tbsp butter to a small pan along with the garlic; cook on low heat till garlic turns golden. Remove from flame and add the oregano. Keep aside.
  3. In another pan, place the potatoes, milk and remaining butter. Mash and cook on low heat whisking continuously till you get a smooth, creamy mixture.
  4. Season with salt and pepper; remove when desired texture has been achieved. If you want super creamy texture, pass the mashed potatoes through a sieve (I didn’t do this, though).
  5. Add the melted garlic infused butter to the mashed potatoes and stir through; garnish with chopped chives.

Pork Steaks with Madeira Reduction, Potato Mash and Roasted Carrots - thespiceadventuress.com

Pork Steaks with Madeira Reduction, Potato Mash and Roasted Carrots - thespiceadventuress.com

This post has been bought to you in collaboration with Australian Pork and Social Soup. I have been using Australian pork for years so the opinions as well as the recipe are unbiased and entirely mine.

 

Asian style Fried Chicken Drumsticks

Time management has always been a roller coaster ride for me. Some weeks, I am organized, motivated, super productive and all the good stuff but other weeks, it just drowns and overwhelms me completely. And this is not something that has happened post my blogging/self-entrepreneurial journey; it has always been the case.

Last week was one of the latter. I have no clue what went wrong but nothing was really getting accomplished. My mind was not in the right space, a wavering mish mash of random thoughts that left me emotionally drained for no reason at all. And soon the writing work was getting piled up which left me all the more frustrated.

Unlike many people who say that cooking is a stress buster, I cannot bring myself to even boil water if I am not in the right mood. But takeaways do not sit too well with me so I had to force myself into the kitchen. Instead of elaborate meals, I opted for no fail recipes that required minimal prep time, one pot meals etc…. and these chicken drumsticks fit perfectly.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

Fried chicken is an all time comfort food. If crunch is the end result of dunking anything in oil, then it wins my heart…always. And if it’s savoury, then all the better.

So as the name of the dish goes, these are fried chicken drumsticks with some Asian flavours going on. You can use any part of the chicken; I went ahead with drumsticks because it had been a while since we had it. The only difference from any regular fried chicken is the Asian style marinade in which the drumsticks are marinated before going through the flour-egg-flour routine.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

If you are not a fan of the flour coating, then use breadcrumbs instead. And if you can find Panko, then all the better for the crunch. Remember that you only need a light dusting of the flour or the outer coating can be quite floury and gluggy. And get that oil temperature right before frying the chicken if you need the crunchy deliciousness.

If oven baked is your preference instead of deep frying, then I suggest the breadcrumbs as I feel the texture is better with crumbs than flour.

So there you go; so many options to make these delicious fried chicken drumsticks. And please do tag me #thespiceadventuress if you are posting on any social media; gives me great joy to see your creations.

Sichuan peppercorn salt - thespiceadventuress.com

Sichuan peppercorn salt - thespiceadventuress.com

Ingredients:

  1. 8 medium sized chicken drumsticks
  2. 3 tbsp soy sauce
  3. 1 tbsp rice wine vinegar
  4. 2 tsp sesame oil
  5. 2 tbsp sriracha (can be replaced with any chilli sauce)
  6. 3 tsp crushed ginger
  7. ½ tsp crushed Sichuan peppercorns
  8. ½ cup cornflour
  9. ½ cup plain flour
  10. 2 eggs, beaten
  11. Salt, to season
  12. Vegetable oil; for deep frying
  13. Sichuan pepper-salt
  • 2 tbsp Sichuan peppercorns
  • 50gms salt

Method:

  • To prepare the Sichuan salt, toast the peppercorns in a pan (without any oil) on low heat for about 2 minutes. Shake the pan constantly to avoid burning the peppercorns. Remove and allow to cool. In the same pan, lightly heat the salt for about 30-40 seconds and then add to the peppercorns. Using a mortar and pestle (or grinder), crush well to get the Sichuan peppercorn salt. If you prefer a fine powder, you may sieve this but I like to use it a bit coarse.
  • To prepare the marinade for the chicken, mix all the sauces, wine vinegar, sesame oil, ginger and pepper. Add the chicken and mix well; cover and refrigerate for at least 2 hours or longer if possible. Taste and season with salt only if required.
  • Combine the corn flour with the plain flour in a bowl. Add ½ tsp Sichuan salt to the flour and mix well.
  • Beat the eggs well in another bowl.
  • Remove the excess marinade from the chicken and then coat lightly with the flour mixture. Shake off the excess flour before dipping in the beaten egg. Return back to the flour mixture for another light dusting and keep aside.
  • Heat oil for deep frying and fry the drumsticks in batches till golden brown and crispy. (Remember if the oil is too hot, the outside will brown up quickly without cooking the chicken inside properly).
  • Serve hot with Sichuan pepper salt.

Asian style Fried Chicken Drumsticks - thespiceadventuress.com

 

 

 

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