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Chicken Jalfrezi

Chicken Jalfrezi

This is an authentic Indian Chicken Curry using th...

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Pork Vindaloo





Vindaloo or vindalu comes from a Portuguese dish  ”Carne de Vinha d’ Alhos”, a dish of meat, usually pork, with wine and garlic. This dish was brought to Goa by the Portuguese and it became Goan meal often served at special occasions.
When the Goan’s adapted the recipe to include a number of spices it became vindaloo.
Although traditional vindaloo does not contain potatoes many restaurants do include them. This is probably because the word loo in Hindi means potatoes.
Vindaloo is know for it being one of the hottest curry dish on a restaurant menu but the one here is not too hot. If you want more heat just add more chillies.
INGREDIENTS
• 1 tsp ground coriander
• 1 tsp ground cumin
•  tsp ground cloves
• 1 red chilli
• 1 onion, roughly chopped
• 2.5 cm of fresh ginger, roughly chopped
• 2 tbsp white wine vinegar
• 1 tsp cayenne pepper
• 2 tsp paprika
•  ½ tsp ground turmeric
• 3 tbsp ground nut oil
• 2 tsp brown mustard seeds
• 700g lean pork, cut into large chunks
• 500 ml water
• 350g small waxy potatoes, cut into walnut sized pieces
• ½ tsp sugar
• ½ tsp salt
METHOD
1. Put the coriander, cumin, cloves, chilli, onion, ginger, white wine vinegar, cayenne pepper, paprika and turmeric with 3 tablespoons of water in a blender and blend until smooth.
2. Add the blended mixture to the meat and make sure that the meat is coated.
3. Leave to marinade in a refrigerator for a minimum of 30 minutes. Longer would be better.
4. Heat the groundnut oil in the inner pot over a medium heat.
5. Add the mustard seeds and cook until they start to pop.
6. Carefully add the meat and marinade and cook for 5 minutes stirring regularly.
7. Add the water, potatoes, sugar and salt. Give the contents a good stir and bring to the boil.
8. Once boiling turn down to a simmer and continue cooking with the lid on for 5 minutes.
9. Turn off the heat and place the inner pot into the insulated outer container.
10. Shut the lid and leave to Thermal Slow Cook for a minimum of 2 hours.
11. Serve with rice and naan bread.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.