I do love a good, hot curry. However a Vindaloo curry from the local Indian Restaurant or takeaway would never be first choice as it simply is a hot curry. Heat a priority, flavour secondary.
Vindaloo originates from the Indian region of Goa. This region is heavily influenced by the Portuguese settlers. It also has a quite large Christian population meaning that pork, a meat rarely eaten in India, can be found on the menu.
So a traditional Vindaloo Curry is made with wine, vinegar and copious amounts of garlic. The name Vindaloo comes from the Portuguese language. ‘Vinho’ meaning wine and ‘alho’ meaning garlic. Quite a few people think that the ‘aloo’ in Vindaloo means potato. Strangely enough many British Indian Restaurants do put potato in there Vindaloo, just to confuse things further!
Vindaloo Curry, How Hot Can You Go?
My recipe for Vindaloo is spicy but no where near as spicy as the dish you would get in a British Indian Restaurant.
If you want more heat it’s quite easy to adapt the recipe. Either add some chilli powder when you fry the masala off. Or add more fresh chillies. Birdseye chillies are great in this dish as are the thin Thai chillies which I believe are a type of cayenne. The other option is to add some chilli pickle towards the end. Naga Pickle, of course, is always going to add plenty of heat!
On the other hand you may fancy the sound of this dish but you’re not a fan of hot curries. If that’s the case then just add however much or little fresh chillies as you want.
But I Like Aloo In My Vindaloo?
If that’s the case then add some! Simply boil a few cubed potatoes so they’re not quite cooked and then throw them in your Vindaloo for the last 20-30 minutes of cooking.
If you like the look of this recipe you might want to check out the recipe for Lamb Madras
‘Ome Made The Chicken Went Down To Georgia, Perfect For Southern Fried Chicken!
You just can’t beat the flavour of Southern Fried Chicken. The Chicken Went Down To Georgia Rub-a-Dub-Rub takes all the flavours of the American South, blends them together to give a seasoning that can be added to flour (or a gluten free substitute) which is perfect for coating drumsticks, thighs or wings to fry or bake for lovely crispy pieces of chicken. Or you can just use it to rub in to chicken, pork, prawns or vegetables before grilling, roasting, frying or of course barbecuing.
Of course you don’t have to use our seasoning. There are plenty of recipes out there for you to make your own or use your favourite shop bought.
If you don’t fancy frying the chicken first you can of course just bake it in the oven, it won’t be quite as crispy though and it quite often goes a little soggy on the bottom. It still tastes great though!
Cook More Than You Need!
We always cook more SFC than what we need. Cold SFC is perfect sliced and put in a wrap with a drizzle of hot sauce and mayonnaise or just with a bit of salad. Perfect for The Kids school pack up.
What To Serve Your Chicken With.
I like to serve Southern Fried Chicken with either chips and salad or savoury rice and salad, with mayonnaise or even garlic mayo.
Occasionally I will use boneless chicken breasts, sliced in half through the middle, so they’re not too thick, for SFC. These go great in a bread bun with salad, mayonnaise and hot sauce or ketchup if you want something a bit tamer.
If you like Southern Fried Chicken you may enjoy this easy recipe for spicy beef chilli
Beef Chilli always seems to go down well with most people, we love it in our house.
It’s one of those dishes you can just throw together, I don’t think any two of my chillies I’ve cooked have been the same!
I have put this recipe together though to cover the basics and a few tips to help you with the cooking techniques.
For me a Beef chilli has to be heavy on the tomatoes. Skimp on the tomatoes and your going to end up with a lacklustre dish. Don’t forget in some parts of the US a Chilli is referred to as ‘A big bowl of red’, well where do you think that red comes from?
I recommend using a hefty amount of tomato paste, a teaspoon just isn’t going to cut it here! I also add tinned tomatoes as well.
Spices & Herbs For Your Beef Chilli
Chilli has its origins in Mexico. Chilli Con Carne is really just a poor imitation of a Mexican Mole. Just because it’s an imitation though doesn’t mean it can’t be a great dish in it’s own right.
So thinking about the Mexican influence, the spices that you simply must have are chilli (obviously), ground cumin and oregano. I also add fresh coriander but that may not be to everyones taste.
A little cinnamon works nicely too but I’ve missed that out on this recipe. If you want to try it add a 1/4 teaspoon and see how you get on with that.
Sweet & Sour
A lot of dishes that are tomato based need something a little extra to bring it together. A combination of something sweet and sour works wonders.
For this recipe I’ve kept it simple and just used a little sugar and vinegar. You could replace the vinegar for a squeeze of lime.
Beef Chilli Chillies!
Obviously chillies are a major part of a chilli! You don’t have to use fresh though. If you have no fresh just increase the amount of dried your using.
Fresh chillies do add a nice zing though and of course you can play around with the varieties your using. In this one I used a combination of standard red chillies and Scotch Bonnets.
Also you could try getting a variety of dried chilli pods and grinding your own chilli powder. I particularly like a combination of Ancho, Pasilla, Mullato and chillies de Arbol.
Of course you could try adding one of my ‘Ome Made Rub-a-Dub-Rubs to the mix. I have 2 which are South American based and ideal for a chilli. They are Spirit Of The Jaguar Rub-a-Dub-Rub and Adobo Loco Rub-a-Dub-Rub. You can find them here omemade.co.uk
To get the best flavours you need to cook your chilli correctly. It’s quite easy.
First off, get those onions cooked. You want to cook all the moisture out of the onions, the salt helps drawer the moisture out. You then want to bring out the natural sweetness of the onion by slightly caramelising the onion, which is why you cook it ’till it’s starting to turn a pale brown colour.
Brown your meat. Simple, it seals it and caramelises all those lovely juices. To achieve this make sure you have a pan big enough so the meat can spread out, if it’s overcrowded it will just steam.
Evaporate any liquid before adding the tomato paste, if you do you know you’re concentrating all those flavours in the pan and everything is going to be cooked out correctly.
And that’s about it, Here’s the recipe. Enjoy and don’t forget to add your own embellishments to make it your perfect Chilli recipe!
A basic recipe for a spicy, tomato rich beef chilli.
Drain the beans and cover with fresh water plus an inch. Bring to the boil and boil for ten minutes. Once boiled turn down to a simmer and cook for a further 20 minutes then drain.
Heat the oil in a heavy bottomed pan and add the onion and salt. Cook gently for 10 minutes until the onion is starting to brown.
Add the garlic to the pan and fry for 20 seconds.
Add the minced beef to the pan. Stir to break up and cook until browned.
Add the dried spices and black pepper to the meat and continue to fry for a minute.
Add the fresh chillies and red pepper and stir
Add the sugar, vinegar and the crumbled stock cube, turn up the heat to reduce any liquid in the pan.
Once most of the liquid has evaporated add the tomato paste and fry for a further 20 seconds or so,
add the tinned tomatoes plus 1 can full of water.
Add the cooked and drained beans, the oregano and coriander.
Cook on a gentle simmer for 50 minutes to and hour, add more water if needed. Or alternatively put in a slow cooker to finish cooking, give it a t least 3 hours. Or you can put in a low oven at 100C for at least 3 hours but up to 5. Just check the liquid levels and add more water if needed.
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