Beef Madras

Beef Madras by The Fat Foodie

Beef Madras by The Fat Foodie

Now that spring is creeping in, with its sporadic sunny, but chilly days it’s tempting to get work done in the garden. However, I know fine well that if I’m going to be working in the garden all day the last thing I’ll feel like doing when I get in is cooking a decent meal from scratch. I think a hot bath to take the chill from my bones (helped along by a warming glass of wine or two) will be a much stronger calling. So it was with a great deal of foresight that I prepared this beef madras in the slow cooker before I headed outside the other day.

The beauty of using the slow cooker to cook a curry is that it allows the spicy flavours to permeate into the casserole beef throughout the whole day while the slow cooking process also tenderises the meat. As a result, you’ve got a wonderful meal to come home to after a hard day’s work with very little effort and minimal prep work involved.

Upon tasting this beef madras, I discovered that it was a bit on the spicy side for my family so I kept my (dairy-free) portion aside and added double cream into the rest. I don’t mind quite a generous amount of heat in my curries, but the addition of the cream seemed to be a resounding success with my family because it tamped down the heat of the chilli in the curry while adding a luxurious richness. Equally, you could omit the madras curry powder and use a garam masala curry powder instead, which will add flavour, but not heat.

If you like meals that involve very little work to prepare and curries with plenty of body and flavour then this beef madras is definitely one for you to try.

Ingredients:

450g Casserole beef
2 tins chopped tomatoes
2tsps hot Madras powder
1 tsp (heaped) ground turmeric
2 tsps Marigold stock boullion powder
1 tsp salt
2 peppers (diced)
1/2 packet coconut cream (grated)
1/2 pot Elmlea double cream
Serve with basmati rice
Method:
Set your slow cooker on low and put the beef, chopped tomatoes and coconut cream in.
Put the stock, Madras curry powder, salt and ground turmeric in a jug and add around 100ml of hot water to it and stir before adding to the slow cooker. Stir until everything is mixed together.
Leave the beef madras to putter away all day. About twenty minutes before serving add your diced peppers. Taste to see if you need to add any more salt. Make your rice.
When you’re ready to eat, serve as it is or add double cream (or a dairy-free cream) if you feel it’s a bit too spicy or if you just want to make it richer.
Serve with rice, naan breads or poppadums and fresh coriander.
Beef Madras by The Fat Foodie

Beef Madras by The Fat Foodie

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Steak Fajitas with a Side Helping of Science and Guacamole (serves 4)

Steak Fajitas by The Fat Foodie

Steak Fajitas by The Fat Foodie

Some time ago a friend of mine asked me if I’d consider doing a blog post on fajitas, but every time I made chicken fajitas I never felt as though they were interesting enough to feature on my website. However, I came to realise that this was down to two reasons. One, I’m utterly bored to death with eating chicken in fajitas when there are much more interesting options out there instead. And two, I needed to know more about how Mexicans created authentic fajitas (i.e. what meat did they tend to use? How did they marinate it? And what herbs and spices did they use?). This realisation led me into an investigative journey into the chemistry that creates a fantastic fajita.

WARNING! SCIENCE AHEAD! READ ON AT YOUR PERIL!

(But it’s quite interesting so I’d keep reading if I were you…)

The perfect fajita is made up of a number of components which come together to produce a wonderful medley of Mexican flavours: a warmed soft flour tortilla; juicy, slightly seared around the edges meat which is encrusted in paprika, cumin and chilli; and soft, buttery guacamole that’s sharp, but aromatic, with freshly squeezed lime juice. Bliss.

Although, there’s more to it than just serving the right combination of ingredients for people to cram into a tortilla, the meat’s got to be treated right in the first place in order for it to give its all to the diner’s palate. That’s where the chemistry comes in. Upon investigation, I’ve discovered that the best meat to serve when making fajitas is beef. To be precise, good quality lean skirt steak (also known as flank).

The unique structural fibres of steak enable it to absorb the oils, acids and salts of a marinade much better than chicken or pork ever could and allow it to retain the flavours of the herbs and spices we choose to add, but it’s the important chemical effect of the marinade that leads to the production of a beautifully soft and juicy piece of cooked beef.

The best steak fajita marinade will always contain three elements: oil; acid; and salt. The oil works on three levels: it emulsifies the marinade and allows it to coat the beef efficiently; it dissolves the oil-soluble flavour compounds within the garlic and spices, enabling them to be absorbed into the meat; and it also provides a protective layer around the meat when you cook it over a high heat, hopefully helping it to retain its natural moisture. The acid, in the form of fresh lime juice, tenderises the meat and breaks down the connective tissue, leading to a softer and easier to chew mouthful of beef. And lastly, the marinade’s salt content dissolves myosin (a muscle protein) which gives the beef a slacker texture and helps retain its moisture. Also, by using soy sauce instead of plain old salt it introduces glutamate and protease (found naturally in soy sauce) into the marinade which add umami flavours and tenderise the meat further.

I did warn you there’d be science.

In an ideal world I’d marinade the steak fajita strips overnight to really let the flavours be absorbed by the meat, but if you take the notion to make these I think you can get away with an hour’s marinating (that’s what I did, to be honest). And in terms of cooking the meat, cook it fast over a really high heat and try to cook the steak medium to enable the natural juices of the steak to remain.

Serve the steak fajitas with a plethora of delicious accompaniments so that the people at your dining table can build the perfect fajita to suit themselves. Sombreros and stick on handlebar moustaches are optional.

Ingredients for the marinade:

500g of skirt steak (cut into strips)

1 heaped tsp paprika

1 heaped tsp smoked paprika

½ tsp garlic powder

½ tsp celery salt

½ tsp ground cumin

¼ tsp ground chilli

¼ tsp ground black pepper

2 tbsps. soy sauce

1 tbsp. vegetable oil

The juice of 1 lime

Additional ingredients:

A large onion (thinly sliced)

A large yellow pepper (cut into thin slices)

To make a basic guacamole:

1 ½ avocados

1 clove of garlic (minced)

The juice of ½ a lime

8 cherry tomatoes (quartered)

¼ tsp fine salt

Method:

Put the steak strips in a large bowl and add all the ingredients into the bowl with it (apart from your guacamole ingredients, obviously). Stir it all thoroughly and leave to marinade.

When you’re happy that your meat’s marinated enough put a griddle pan or a large frying pan over a high heat.

Drain and discard the liquid from the steak marinade before putting the steak and the slices of onion and pepper into the hot pan.

Cook the steak to your preferred liking. Once cooked, put the steak in a serving bowl and cover with foil and let it rest for 5 mins while you make the guacamole.

To make the guacamole:

Half your avocados and remove the stone. Use a spoon to scoop out the avocado flesh and mash it in a bowl before adding the rest of the guacamole ingredients. Mix them all together and place in a serving bowl.

Serve your steak fajitas with warm, soft tortilla wraps, the guacamole, chopped fresh coriander, salsa, crème fraiche or sour cream, re-fried beans, grated cheese, and slices of fresh chilli.

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The Ultimate Smokey Burger

Ultimate Smokey Burger

The Ultimate Smokey Burger by The Fat Foodie

On the whole, I’m quite happy on a low-meat diet because it’s better for both my body and the environment, but occasionally my body screams out for meat and it’s a call I must answer. This leads me to last night’s culinary delight – the ultimate smokey burger.

One of my bookshop colleagues is a vegan and over the past few weeks I’ve been enjoying discussing my Happy Pear recipe exploits with her and learning more about the tricks vegans and vegetarians can employ to enhance their food. One such delight is the marvel that is Colgin’s Liquid Smoke. It’s a hickory based sauce that you can add to any dish that you’d like to enhance with a BBQ flavour. Initially I couldn’t understand why she wouldn’t just use smoked paprika, but it turns out that the benefit of using the liquid smoke is that it simply adds a BBQ smokey taste to the food instead of the sweet roasted pepper tone that the paprika brings.

My colleague generously brought into work a bottle of Colgin’s for me yesterday and I was dying to try it. Thankfully it coincided with my meat craving, although you could easily use it to add smokiness to vegetables, particularly bland ones such as courgettes and aubergines.

So last night, after deciding what to have for dinner, I went to Marks and Spencer’s, purchased some good burgers and buns, and set off into a BBQ seasoned sunset with the ultimate smokey burger.

Ingredients:

A good quality beefburger (I used one from Marks and Spencer)

A nice bun cut in half (I used a Marks and Spencer brioche burger bun)

3 to 4 drops of Colgin’s Liquid Smoke

1 generous slice of mozzarella

A couple of rashers of back bacon

Jalapenos

2 or 3 cherry tomatoes (sliced)

Lettuce (shredded)

Mayonnaise and ketchup to taste

Method:

Sprinkle 3 to 4 drops of liquid smoke onto your burger (you could add more if you’re feeling brave, but I was conservative because I wasn’t sure how strong it would be).

Cook the burger in the oven, in a frying pan, or on a BBQ.

A few minutes before the burger’s done cook your bacon rashers.

Place your mozzarella slice on top of the burger and put it back in the oven until the cheese has melted.

Once everything’s almost cooked pop your bun in a toaster (or on the BBQ) to toast for 30 seconds or so, just to warm it through and gently toast it.

Place the bottom of the toasted bun on a plate and add ketchup if you’d like.

Put your burger on top and start to add your choice of toppings. I used cherry tomatoes, lettuce, jalapenos and bacon.

Put mayonnaise on the top part of the burger bun (and any other sauces you’d like).

Join the burger together and enjoy!

The Ultimate Smokey Burger by The Fat Foodie

The Ultimate Smokey Burger by The Fat Foodie

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